Pumpkin Cream Cheese Pie — Cream cheese is in the filling AND swirled on top!! A huge step up from regular pumpkin pie!! Easy, so good, and a big hit with everyone!!
A pumpkin pie recipe … with cream cheese? Yes, really!
This isn’t your ordinary (i.e. boring) pumpkin pie. Everything is better with cream cheese, and pumpkin pie is no exception.
The pie filling is made from a mixture of pumpkin puree, sugar, spices, and cream cheese. And there’s cream cheese swirled on top so you get a double dose of cream cheese. I’m not complaining.
The pie is fast and easy to make even for those of us who rarely make pie. In all my years of blogging, pie is very under-represented because I usually don’t want to take the time, but this one is a cinch.
I like the rustic appearance because it doesn’t have to look ‘perfect’ to still taste amazing.
The tangy cream cheese is a perfect contrast to the warming pumpkin pie spice. The pie is rich, perfectly dense, and your house will smell like Thanksgiving as it bakes.
I know what pie I’m making this year for Thanksgiving!
Ingredients for Pumpkin Cream Cheese Pie
This recipe features a tangy pumpkin pie filling made with cream cheese, a cream cheese swirl, and a buttery pie crust.
To make this pumpkin pie with cream cheese, you’ll need:
- Pie crust (store-bought or homemade)
- Granulated sugar
- All-purpose flour
- Cream cheese
- Pumpkin puree
- Pumpkin pie spice
- Vanilla extract
Can Lite Cream Cheese Be Used?
No, low-fat or lite cream cheese will NOT work in this recipe. You need to use full-fat, brick-style cream cheese. The extra fat helps the pumpkin pie filling set up and keeps it moist.
How to Make Pumpkin Cream Cheese Pie
This is a super easy cream cheese pumpkin pie, thanks to a shortcut store-bought pie crust. Of course, you can use a homemade crust if you have the time and desire.
Once the crust is made (or purchased!), the filling and cream cheese swirl are simple whisk-together numbers.
Here’s a look at how the recipe for pumpkin cream cheese pie is made:
- You’ll first need to pre-bake the crust until light golden brown. It will be baked again after the pumpkin pie filling has been added, but you need to pre-bake it so it’s solid enough to withstand the filling.
- While the crust bakes, prepare the pumpkin pie filling. You’ll first need to beat together the flour, sugar, and cream cheese in a stand mixer. Reserve a heaping 1/2 cup of the cream cheese mixture.
- Add the remaining cream cheese mixture to the filling, then turn into the pre-baked crust.
- Swirl the 1/2 cup cream cheese mixture you reserved into the top of the pie.
- Bake the pumpkin cream cheese pie for about 45 minutes.
How to Tell If Pumpkin Pie Is Done
You’ll know the pie is done when the center is set and not overly jiggly, and a toothpick inserted in center comes out clean or with a few moist crumbs but no batter.
Should Pumpkin Pie Be Refrigerated?
Yes, you must refrigerate this pie, both for food safety reasons and also to help it set up properly.
How Long Is Pumpkin Pie Good for in the Fridge?
Pumpkin cream cheese pie will last up to 1 week in the fridge. Cover it with foil or plastic wrap.
Tips for Making Pumpkin Pie with Cream Cheese
To save time and because making pie crust is not something I enjoy, I used a refrigerated store-bought pie crust. However, I do have a homemade pie crust recipe that I love (I just don’t make crusts often!). Use that if you prefer.
The original recipe suggests covering the edge of crust with 3-inch strips of aluminum foil to prevent excessive browning and to remove foil for last 15 minutes of baking.
Since my filling came up nearly as high as the crust, I didn’t bother with foil and the crust wasn’t overly browned; do as you see fit.
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- 1 refrigerated pie crust (or your favorite homemade crust)
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 12-ounces brick-style cream cheese, softened (one 8-ounce package and half of another 8-ounce package; don’t use lite or whipped cream cheese)
- 3 large eggs
- one 15-ounce can pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons milk (I used Silk Unsweetened Cashewmilk)
Pre-Bake the Crust:
- Preheat oven to 375F.
- Place pie crust into prepared pie plate, pressing sides down firmly and crimping edges if desired. Make sure crust comes quite far up the sides or the filling won’t all fit. Prick holes with a fork into the crust for steam to escape in about one dozen places.
- Bake for about 8 to 10 minutes or until light golden brown. While crust bakes, prepare the filling.
Make the Filling:
- To the mixing bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the sugar, flour, cream cheese and beat on medium-high speed until smooth, about 2 minutes. Reserve a heaping 1/2 cup in medium bowl; set aside.
- To the large bowl with the cream cheese and sugar mixture, add the eggs, pumpkin puree, pumpkin pie spice, vanilla, salt, and beat on medium-high speed until smooth, about 2 to 3 minutes, scraping the sides of the bowl as necessary.
- Turn filling out into prepared crust, smoothing the top lightly with a spatula. I had about 1/3 cup of extra filling and since the exact dimensions of pie plates and exact thickness of crusts will vary, you may or may not have extra filling; set pie plate aside.
- To the reserved cream cheese mixture, add the milk, and whisk vigorously to combine.
- Turn the cream cheese mixture out over the pumpkin filling and spread lightly with a table knife or spatula. Cut through cream cheese and pumpkin with a knife or spatula in S-shaped curves in one continuous motion for a marbled design. Turn pie plate one-fourth turn and repeat.
- Bake about 45 minutes or until center is set and not overly jiggly, and a toothpick inserted in center comes out clean or with a few moist crumbs but no batter. (The original recipe suggests covering the edge of crust with 3-inch strips of aluminum foil to prevent excessive browning and to remove foil for last 15 minutes of baking but since my filling came up nearly as high as the crust, I didn’t bother with foil and the crust wasn’t overly browned; do as you see fit.)
- Cool pie on a wire rack for 30 minutes. Cover and refrigerate at least 4 hours before serving.
Storage: Pie will keep covered in the fridge for up to 1 week.
Adapted from Betty Crocker.
Amount Per Serving: Calories: 404Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 113mgSodium: 387mgCarbohydrates: 45gFiber: 2gSugar: 29gProtein: 7g
More Easy Pumpkin Pie Recipes:
See all of my favorite Pumpkin Recipes here!
Cooking With Pumpkin: Recipes That Go Beyond the Pie – My second cookbook with over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon
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