Cream Cheese Pumpkin Pie

This Cream Cheese Pumpkin Pie is extra creamy from the cream cheese, but with all the great flavor of a traditional pumpkin pie that's packed full of its warm, fall spices. Top with some fresh whipped cream and a dusting of cinnamon and you have a show stopper. If you're looking to switch up your pie this year, this cream cheese pumpkin pie recipe is a must try!

close up of a slice of cheesecake on a white plate with an orange linen under it


 

Nothing screams Thanksgiving like a delicious pumpkin pie. Our Cream Cheese Pumpkin Pie is a new twist on an old favorite that everyone will love.

This creamy, pumpkin-flavored dessert in a crunchy pie shell will satisfy your pumpkin-spice craving and be the star of your holiday desserts.

If you are in the mood for all things pumpkin, be sure to check out our Chocolate Pumpkin Cupcakes recipe and Slow Cooker Pumpkin Butter while you are in the kitchen.

brownie mix cookies
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Ingredients for Cream Cheese Pumpkin Pie

Pie Crust - Honestly, store-bought is perfectly fine and will save you a bunch of time, but you can make homemade pie crust if you prefer.

Cream Cheese - Set it out to bring it to room temperature ahead of time, and don't be tempted to buy generics as this is one thing that doesn't translate well.

Granulated Sugar - Divided per the recipe instructions.

All-purpose Flour - This is used for thickening the pie filling. You can substitute a different thickener if you are gluten-free.

Vanilla Extract - Added for extra flavoring oomph.

Pumpkin Puree - You can use canned pumpkin or make your own pumpkin puree.

Light Brown Sugar - Packed. Dark brown sugar can be used in a pinch but it will change the flavor of this pie.

Ground Cinnamon - Make sure you've checked the expiration date.

Salt - Ordinary table salt is preferred for baking.

Ginger - A fantastic pumpkin spice ingredient, ground ginger adds just a tiny hint of a kick to the mix.

Ground Nutmeg - You can buy ground or grate your own if you prefer.

Ground Cloves - Just a tiny bit goes a very long way and rounds out that pumpkin spice flavor

Eggs. I usually get large eggs.

Evaporated Milk - this comes in a can and is not the same as sweetened condensed milk.

slice of pie with a bite taken out on an orange fabric

How to Make Cream Cheese Pumpkin Pie

Follow these simple steps to make an amazing holiday pie. Once you've preheated your oven, prepare your pie crust. If you are using a store-bought crust pull it out to thaw. It should be thawed but cold for this recipe. If you are making a homemade crust, get it ready and crimped, and then place it in the refrigerator to chill while you make the filling.

Bowl with ingredients: light brown sugar, pumpkin puree, cinnamon, ginger, cloves, nutmeg, salt, and cream cheese.

To make the filling, beat the cream cheese first to get it nice and smooth. Then add the sugar, flour, and vanilla, and be sure to scrape the sides of the bowl. Next, add in the pumpkin puree, the remaining ¼ cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt - beating until it's all fully mixed and fluffy.

One egg is incorporated at a time. Do not overbeat.

Add in the eggs one at a time and beat JUST until the egg is worked into the batter. Scrape down the sides before adding the next egg. Once the eggs are incorporated, stir in the evaporated milk with a spatula.

pumpin pie filling on an orange linen on a white surface

Pour the filling into the chilled pie crust, and place the pie in the oven. Also, place in the oven a large pan of about 1 ½ inch of hot water to sit on the second shelf to help prevent cracking.

Bake your cream cheese pumpkin pie for 80 to 85 minutes until the edges are set. Then, turn the oven off and leave the oven door slightly ajar so the pie can slowly cool and continue to cook. Once the pie has cooled to room temperature, place it in the fridge to chill overnight.

overhead image of a whole cream cheese pumpkin pie on a white surface with an orange fabric

Tips for Cream Cheese Pumpkin Pie

Make sure to chill the pie overnight before serving for the best results. I know it is tempting to consume it immediately, but this pie really must be made ahead.

Don't skip the water in the oven. Adding a pan of water underneath the pie as it bakes will make a huge difference in the appearance and final texture of the pie. Don't skip this step!

Substitutions for Pumpkin Cream Cheese Pie

The great thing about this recipe is that it still can be made with some substitutions. There's nothing worse than wanting to whip up a recipe, but you don't have the exact ingredients.

  • Spices - You can substitute the ginger, nutmeg, and cloves for 1 ¾ teaspoon of pumpkin pie spice. I even have a recipe to make your very own pumpkin pie spice.
  • Brown Sugar - You can use granulated sugar as a substitute or if you have molasses on hand you can make your own brown sugar.
  • Canned Pumpkin Puree - With all of the easy tutorials, I have to also mention that you can use homemade pumpkin puree. Just make sure it's the same consistency as canned pumpkin puree.
  • Evaporated Milk - You can use 1 ½ cups of half and half or a mixture of ¾ cup of heavy whipping cream and ¾ cup whole milk as a substitute.
slice of pie with whipped cream and a dusting of cinnamon on top with a white lace plate and an orange linen

Frequently Asked Questions

How do I store leftover cream cheese pumpkin pie?

Leftovers should be covered and refrigerated.

Can I freeze cream cheese pumpkin pie?

Yes. You can freeze this pie. Freeze individual slices on a sheet pan and then place them in a freezer-quality zipper bag. This way you can thaw one slice at a time when the mood strikes. This pie can be eaten partially frozen btw.

Does pumpkin pie use a pre-baked pie crust?

No. For this cream cheese pumpkin pie, we use a thawed and chilled pie crust.

More Pie Recipes to Enjoy

Chocolate Chip Pecan Pie Bars with Coconut

Strawberry Rhubarb Pie

Mini Apple Pies

Candy Cane Pie

  • slice of pie on a white dessert plate with a red linen under the plate
  • mini apple pie with lattice crust on a white platter with a green apple in the background
  • slice of pie on a white dessert plate that's on top of a red linen
  • Mini Maple Pumpkin Pies - these adorable mini pumpkin pies have a hint of maple and loads of pumpkin spice! Top them with some fresh whipped cream and serve them at your next Thanksgiving get-together!
slice of pie with whipped cream and a dusting of cinnamon on top with a white lace plate and an orange linen

Cream Cheese Pumpkin Pie

This Cream Cheese Pumpkin Pie is extra creamy from the cream cheese, but with all the great flavor of a traditional pumpkin pie that's packed full of its warm, fall spices.
4.88 from 8 votes
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Chill Time 8 hours
Total Time 9 hours 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 427 kcal

Ingredients
  

  • 1 pie crust store-bought or homemade
  • 8 ounces cream cheese room temperature
  • ¾ cup granulated sugar divided
  • 1 tablespoon all-purpose flour
  • 2 teaspoon vanilla extract
  • 15 ounces pumpkin puree
  • ½ cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 3 large eggs
  • 12 ounces evaporated milk

Instructions

  • Preheat the oven to 350 degrees F.
  • Place the pie crust onto a lightly floured surface and roll out into a 12 inch circle.
  • Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch deep dish pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
  • Trim the crust that hangs over the side of the pie plate so there’s only ½ inch of overhang.
  • Tuck the ½ inch of pie crust that hangs over the side of the pie plate underneath the crust and crimp the edges with your fingers or a fork. Place in the fridge to chill while prepping the pumpkin filling.
  • In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the sides of the bowl.
  • Add in ½ cup of granulated sugar, flour, and vanilla extract. Beat until incorporated. Scrape down the sides of the bowl.
  • Add in the pumpkin puree, the remaining ¼ cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Beat until the cream cheese is completely incorporated and the filling is creamy. Scrape down the bottom and sides of the bowl.
  • Add in the eggs one at a time and beat JUST until the egg is worked into the batter. Scrape down the sides before adding the next egg.
  • Once the eggs are incorporated, stir in the evaporated milk with a spatula.
  • Pour the cream cheese pumpkin pie filling into the chilled pie crust.
  • Place the pie in the preheated oven along with a large pan of about 1 ½ inches of hot water to sit on the second shelf to help prevent cracking and bake for 80 to 85 minutes until the edges are set. The center will still move when it’s jiggled.
  • Turn the oven off and leave the oven door slightly ajar so the pie can slowly cool and continue to cook.
  • Once the pie has cooled to room temperature, place in the fridge to chill overnight.
  • Cut and serve.
  • Cover with plastic wrap or store in an airtight container in the refrigerator.

Nutrition

Calories: 427kcalCarbohydrates: 54gProtein: 9gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 105mgSodium: 399mgPotassium: 347mgFiber: 2gSugar: 39gVitamin A: 8845IUVitamin C: 3mgCalcium: 181mgIron: 2mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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2 Comments

  1. Just made this yesterday. Turned out fantastic.
    I used pumpkin pie can puree, but still added the nutmeg, cloves and ginger. I also used a 8.5x22 cassarole dish silicon sheet lined instead of a round pie dish. And on all family suggestions, I used graham cracker crust 3/8 thick instead of dough crust. Lets just say WOW, cut into 16 servings at about 300 kal each, and a big hit, thankyou5 stars

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