Pumpkin Cream Cheese Pie Recipe

If you’re torn between a silky cheesecake and a classic pumpkin pie, this Pumpkin Cream Cheese Pie is about to become your new obsession! It is truly the ultimate holiday mashup—bringing you that deep, cozy spice we all crave in the fall, but with a tangy, velvety richness that only cream cheese can provide. Trust me, one bite of this luscious, spice-kissed filling and you’ll realize this is a total game-changer for your dessert table. It’s elegant enough for Thanksgiving but easy enough for a random Tuesday when you just need a little soul-warming treat.

Why You’ll Love This Recipe

• The Ultimate Texture: By combining pumpkin with cream cheese, you get a filling that is way more decadent and “mousse-like” than a traditional pumpkin pie.
• Perfectly Balanced: The tanginess of the cream cheese cuts through the sweetness, making every bite perfectly balanced and not too heavy.
• Total Crowd-Pleaser: Even people who claim they don’t like pumpkin pie usually fall head over heels for this creamy, cheesecake-inspired version!

Ingredients

Gather up these goodies to create the creamiest pie of your life:

• Unbaked Pie Crust: Your canvas! Use a store-bought shortcut or your favorite homemade recipe for that buttery, flaky crunch.
• Cream Cheese: This is the secret to that “unreal” silky texture; make sure it’s softened so it blends perfectly.
• Pumpkin Purée: Use 100% pure pumpkin for that authentic, earthy flavor and gorgeous orange hue.
• Granulated & Brown Sugar: A mix of both gives you sweetness plus a hint of molasses depth.
• Eggs: These provide the structure that helps the pie set into a beautiful, sliceable custard.
• Heavy Cream: Adds a luxurious richness that makes the filling feel truly high-end.
• Vanilla Extract: Enhances all the other flavors with a warm, floral note.
• Warm Spices (Cinnamon, Ginger, Nutmeg, Cloves): This aromatic blend brings that iconic “holiday” smell that will fill your entire house.
• Salt: Just a pinch to sharpen the flavors and balance the sweetness.

Note: The ingredients with full measurements are located right under this article in the recipe card.

How to Make the Recipe

Step 1: Prep the Oven and Crust

Preheat your oven to 350°F (175°C). Gently place your unbaked pie crust into a 9-inch pie dish, crimping the edges with your fingers or a fork to make it look extra pretty.

Step 2: Cream the Base

In a large mixing bowl, beat that softened cream cheese until it’s super smooth and creamy. No lumps allowed here—we want total silkiness!

Step 3: Sweeten It Up

Add in both the granulated and brown sugars. Keep mixing until the mixture looks fluffy and well-combined.

Step 4: Add the Eggs

Beat in your eggs one at a time. It’s important to mix well after each egg to ensure everything is fully incorporated into the cream cheese base.

Step 5: The Pumpkin Spice Magic

Fold in the pumpkin purée, heavy cream, vanilla, and all those fragrant spices. Mix until the filling is a beautiful, uniform color and smells absolutely heavenly.

Step 6: Fill and Smooth

Pour your gorgeous pumpkin cream cheese filling into the crust. Use a spatula to smooth out the top and give the dish a gentle tap on the counter to pop any sneaky air bubbles.

Step 7: Bake to Perfection

Pop it in the oven for 45–50 minutes. You’re looking for the center to be just set and the edges to look slightly puffed and golden.

Step 8: Cool and Chill

Patience is key! Let the pie cool completely on a wire rack, then tuck it into the fridge for at least 2 hours. This ensures it sets up perfectly for those clean, beautiful slices.

Pro Tips for Making the Recipe

• Room Temp is Best: Make sure your cream cheese and eggs are at room temperature before you start. This prevents lumps and ensures the smoothest possible filling.
• Don’t Overbake: The center should still have a tiny bit of a “jiggle” when you pull it out of the oven—it will firm up beautifully as it cools.
• Blind Bake Option: If you love a super-crispy bottom crust, you can par-bake the crust for 10 minutes before adding the filling, though it’s not strictly necessary!

How to Serve

This pie is a star on its own, but here are a few ways to level it up:

• Classic Topping: You can’t go wrong with a massive dollop of homemade whipped cream and a dusting of cinnamon.
• Caramel Drizzle: For a truly decadent vibe, drizzle a little salted caramel sauce over each slice.
• Crunchy Contrast: Sprinkle some toasted pecans or candied walnuts on top just before serving for a lovely texture.

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day!

Freezing

This pie freezes surprisingly well! Wrap the cooled pie tightly in plastic wrap and foil. It will stay fresh for up to 2 months. Thaw it in the fridge overnight before serving.

Reheating

While this pie is best served chilled or at room temperature, you can take a slice out of the fridge 30 minutes before eating to take the chill off.

FAQs

Can I use Pumpkin Pie Filling instead of Pumpkin Purée? It’s best to stick with Pumpkin Purée for this recipe. Pumpkin Pie Filling already has sugar and spices added to it, which would throw off the balance of our specific cream cheese and spice blend.

Why did my pie crack on top? Cracks usually happen from overbaking or cooling too quickly. To avoid this, take the pie out while the center is still slightly wobbly and let it cool at room temperature before moving it to the fridge.

Can I make this gluten-free? Absolutely! Just swap the traditional pie crust for your favorite gluten-free crust. The filling itself is naturally gluten-free as long as your spices are pure.

How do I know when the pie is officially done? Use the “jiggle test!” Give the pan a light nudge; the edges should be firm and set, but the center 2 inches should still have a slight, custard-like wobble.

This Pumpkin Cream Cheese Pie is the cozy, creamy hug you’ve been waiting for! It’s simple, stunning, and so much more exciting than a standard pumpkin pie. I can’t wait for you to try it—I have a feeling it’s going to be a new family tradition!