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Directions

• 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.