Pumpkin Cream Cheese Pie
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.
To save time and because making pie crust is not something I enjoy, I used a refrigerated storebought pie crust.
If you have a recipe for homemade pie crust that you love, by all means use that.
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.
Pumpkin Cream Cheese Pie
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. The pie is fast and easy to make and to save time I used a refrigerated storebought pie crust. 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:
- 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)
Directions:
- 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.
- 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. Pie will keep covered in the fridge for up to 1 week.
Adapted from Betty Crocker
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If we can make pumpkin cream cheese bread, why not pie? Brilliant! And I rarely fool with making my own crust, either. I can do it, so yay, but it takes more time and I’m busy. The refrigerated ones are great!
I’m all about time-savers and less cleanup and just less hassle :)
This looks like the perfect marriage of cheesecake and pumpkin pie and I love the extra cream cheese swirled on top! I don’t mind making a pie crust–it’s the clean up (flour everywhere)after rolling it all out that I’d rather not have to deal with!
Yes the flour everywhere situation, not a fan of that at all! Have a great weekend, Paula!
Great recipe, Averie. I will definitely make it this weekend. Got one question though – I know that cheese does not go well with nuts, but I really like mixing pumpkin with nuts. Do you think It’s a good idea if I add some grated nuts in the pumpkin layer?
I would personally skip them in this pie since the baking time and how the pie sets up could be effected. Save the nuts for another recipe. Many of my other pumpkin recipes for breads and such that I linked to would be better.
I see… I guess there’s more time needed to properly bake the nuts. Anyways, I’ll try it just the way you’ve showed us. Thanks for your quick answer. Cheers!
Double cream cheese action here?! YUM!! At least our mornings and evenings are starting to resemble fall. We’ve been eating all our pumpkin things at night. Midday still feels like summer :P
I know it’s crazy how warm it was yesterday. I was out in the middle of the day running errands and sweating and had to turn my car a/c on but at night turned my house heater on for 30 mins!
This pie looks delicious! We tried your pumpkin waffles for breakfast this morning and my three-year-old son ate one entire waffle (our maker divides it into four quarters), we were all pretty big fans!
Paige
http://thehappyflammily.com
Thanks for trying the recipe and I’m glad it came out great for you! Your 3 year old is impressive :)
I’m not a fan of the OG pumpkin pie but THIS one, I can totally jump on board with! Will definitely be testing this out prior to T-day!
This looks like the perfect pumpkin pie recipe!! I love that cream cheese swirl. And yes, rustic. I love making pie but mine always look rustic!
My pies always come out rustic, even if I try for otherwise, so I just embrace it :)
Hi Averie, Thanks you for sharing with us a great recipe, looks so delicious and I can’t wait to try it :(
What a great looking pie! You had me at cream cheese :)
Pie is probably one of my favorite things to make, and this one looks lovely. Can’t wait to try it!
This looks soon great Averie! Happy Halloween :)
Hope you guys have a great Halloween, too!! :)
Averie, happy Halloween! such a great idea. I’m a cheese fan: -)
Yummy Yummy!! Great and perfect recipe for Halloween!!
Xoxo,
Love from http://www.trangscorner.com {a lifestyle, fashion, beauty, and food blog}
Pie is definitely underrepresented on my blog too. For years, I convinced myself that I didn’t have the time and that the crust would turn out soggy… And my favorite part of the pie is always the filling, so why bother? I’d rather make a crumble (you know how much I adore a good streusel!) and have a double serving of that instead! But cream cheese in pumpkin pie?? Now that I want to try!
I’d rather make a crumble too most of the time (and so easy!) which is why pies, well, they’ve been neglected on my blog!
Hi, I am using a pre made pie crust do I still need to poke holes in the crust? Thank u for ur help!
Yes.
Thank u so much can’t wait to have it :)
Hi Averie – made your pie today and it’s a real hit around here – even the cat enjoyed the part he nibbled off the top when no one was looking.
A couple of years ago I discovered that a refrigerated pie crust just fits in a 10″ pie plate so that’s what I used today and it was perfect for the amount of filling. I did shorten the baking time.
Thanks for the terrific recipe.
Sheila
Thanks for trying the recipe and glad it came out great for you! And great tip about the refrigerated crust fitting perfectly in a 10″ dish!
Hello Averie, I made this today, and it is absolutely delicious! I used a pre-made crust from Pillsbury, and it worked out perfectly. I had some filling left over, but I just tossed it.
Thank you!
Thanks for trying the recipe and I’m glad it came out great for you!