Horchata Pumpkin Pie with Cheesecake Swirl

Horchata, pumpkin pie and cheesecake all in one place


  • Pie Dough Puck-1

  • Canned pumpkin-15 Oz

  • Kern’s Horchata-14 Oz

  • Vanilla extract-1 1/2 Tsp

  • Ground cinnamon-1/2 Tsp

  • Ground ginger-1/4 Tsp

  • Ground cloves-1/8 Tsp

  • Sweetened condensed milk-3/4 cup(s)

  • Eggs-3

  • Cream cheese-8 Oz


  • Preheat oven to 375°F.
  • Fill the pan with pie dough and trim edges then poke about 10 holes in bottom of dough with a sharp knife. Bake 7 minutes then set aside.
  • In the meantime, combine pumpkin, 12 ounces of horchata, 1/2 teaspoon vanilla, cinnamon, ginger, cloves, 1/2 cup of sweetened condensed milk, and 2 eggs in a large bowl. Mix until completely incorporated.
  • Combine cream cheese, remaining horchata, sweetened condensed milk, vanilla and egg in a separate medium bowl.
  • Fill pie pan 3/4 of the way with pumpkin mixture then spoon about 5 dollops of cream cheese mixture over pie. Use a sharp knife to swirl cheesecake into pumpkin mixture.
  • Bake about 35 minutes or until a toothpick inserted in the middle comes out clean.
  • Chill pie at least 2 hours or overnight before serving. Sprinkle with powdered sugar before serving.




Prep time

10-15 minutes

Cooking time

35-40 minutes

Horchata Pumpkin Pie with Cheesecake Swirl