Pumpkin Cream Cheese Pie

A classic pumpkin filling tops a tangy cream cheese layer in this old-fashioned pumpkin cream cheese pie – a beautiful addition to any Thanksgiving table!

Is there a more classic Thanksgiving dessert than pie?

I know some families that are absolutely set on one kind of pie and others that need to have at least 3-4 different pies to enjoy. 

Whether you’re all about the classic pecan pie or apple crumb pie or prefer to go a little less traditional with cherry pie, mini pumpkin pies or peanut butter pie, you really can’t go wrong.

If you’re looking for a new recipe but don’t want to stray too far from the classics, might I suggest this pumpkin cream cheese pie?  

WHAT IS PUMPKIN CREAM CHEESE PIE?

This is one of those old-fashioned recipes like old-fashioned apple dumplings or old-fashioned peanut butter balls that never really goes out of style.

After all, classics are classics for a reason!

This pumpkin cream cheese pie is a cross between pumpkin pie and pumpkin cheesecake. A layer of pumpkin pie filling sits on top of a tangy cream cheese layer, making for a beautiful slice once the pie is cut.

The pumpkin filling is flavored with all of our favorite warm spices and isn’t overly sweet. The cream cheese layer is mild up against the pumpkin, so nothing gets overpowered here. It’s perfectly balanced and almost impossible to stop at just one slice.

HOW TO MAKE PUMPKIN CREAM CHEESE PIE

This pumpkin cream cheese pie looks really beautiful with the perfectly layered cream cheese and pumpkin fillings, but it’s way easier to make than you probably think!

Ingredients you’ll need

This pie starts with an unbaked 9-inch pie crust. You can use your favorite store-bought crust or a homemade pie crust – the choice is yours. 

The cream cheese layer goes into the crust first. For that, you will need:

• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg

If you forget to set your cream cheese out to soften ahead of time, check out my tips for how to soften cream cheese. 

For the pumpkin layer, you will need:

• 1 ¼ cup pure pumpkin puree
• 1 cup evaporated milk
• 2 eggs
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ⅛ teaspoon salt

Make sure you buy canned pumpkin puree, NOT pumpkin pie filling. You’ll have about ½ cup left in a 15-ounce can of pumpkin, which is exactly what you will need to make a batch of pumpkin scones.

If you run out of brown sugar, don’t panic. You can whip up an easy brown sugar substitute. You can also learn how to soften brown sugar if yours hardened in the pantry. 

Feel free to substitute the listed cinnamon, ginger, nutmeg, and cloves with 2 ¼ teaspoons of pumpkin pie spice if you like. 

Making this recipe

The first step to making this pumpkin cream cheese pie recipe is to prepare your pie crust.

Place the crust gently into a 9-inch pie plate and crimp the edges. Keep the crust chilled in the refrigerator while you prep the fillings.

Next, make the cream cheese layer. Use an electric mixer to beat the cream cheese, granulated sugar, and vanilla until very smooth. Beat in the egg until the mixture is smooth and creamy.

In a separate large bowl, whisk together the pumpkin with the evaporated milk and eggs. In a small bowl, combine the brown sugar with the spices, then whisk this into the pumpkin mixture.

Now grab the pie crust from the refrigerator and set it on a rimmed baking sheet. Spread the cream cheese mixture into the bottom of the pie crust, then carefully pour the pumpkin mixture on top.

Add the pumpkin layer slowly and carefully so that it doesn’t mix with the cream cheese layer. This will result in the beautiful layering after the pie is baked.

This pumpkin cream cheese pie will bake for 60-70 minutes. It’s done when the edges are set but the center has just a tiny jiggle left.

Set the pie on a cooling rack to cool it to room temperature, then cover and chill the pie for at least 4 hours before serving.

I love serving this pie up with a little bit of homemade whipped cream. I think it looks really pretty to pipe some directly onto the pie, but you can dollop it on when you serve it, too.

MAKE-AHEAD AND STORAGE

Because pumpkin cream cheese pie needs to chill in the refrigerator for at least 4 hours before serving, it’s a great pie to make ahead of time.

You can easily bake this pie up to 2 days before you plan to serve it and keep it in the fridge until it’s time for dessert. 

Because of the cream cheese layer and the eggs in the pumpkin filling, make sure you keep the pie stored in the refrigerator. If any condensation forms on the top of the pie, just use a paper towel to gently blot it away.

FAQS

Can I use a graham cracker crust for this pumpkin pie?

Sure! If a pastry crust isn’t your thing, feel free to use a graham cracker crust instead. If using a graham cracker crust, you can bake the pie in a regular pie pan or a 9-inch springform pan.

Can I use pumpkin pie spice instead of the listed spices in the pumpkin layer?

If you don’t have the individual cinnamon, ginger, nutmeg, and cloves called for in the recipe but you do have pumpkin pie spice on hand, simply use 2 ¼ teaspoons of the pumpkin pie spice in place of the listed spices. 

Can I use fresh pumpkin puree instead of canned pumpkin?

Yes! I always used canned pumpkin because it’s so easy, but you can absolutely use homemade pumpkin puree instead.

Remember that canned pumpkin is typically a mix of squashes that fall into the “pumpkin” family, so homemade pumpkin puree is usually a bit lighter in color than the canned stuff. So the pie will still have the same great flavor, but the pumpkin layer might not be as vibrant orange.

Help! Why did the top of my pumpkin cream cheese pie crack?

Custard pies, such as pumpkin pie, can crack when they are overbaked. This pie will continue to cook and set as it cools, which is why you want to pull it from the oven while the center is still a bit jiggly. 

If your pumpkin cream cheese pie does crack, don’t worry. It will still taste great! You can always cover any cracks with whipped cream and no one will be the wiser.

Can I freeze this pumpkin cream cheese pie?

Short answer: Yes.

Longer answer: A well-wrapped pumpkin cream cheese pie can be frozen for up to a month, but is best if served within 2 weeks of when it is frozen. Thaw the pie overnight in the refrigerator.

But keep in mind that freezing and thawing can sometimes change the texture of custard pies. The flavor will still be great, but sometimes the texture isn’t as silky and perfect after thawing. 

For the most perfect pumpkin cream cheese pie, I recommend making it 1-2 days in advance and storing it in the refrigerator until it’s time to serve.