Cream Cheese Pumpkin Pie

slice of pie with whipped cream and a dusting of cinnamon on top with a white lace plate and an orange linen

4.88 from 8 votes

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.

Prep Time20

Cook Time1 25

Chill Time8

Total Time9 45

Servings: slices

Author: Miranda Couse

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
1/2 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 1 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 8 ounces 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, 1 tablespoon all-purpose flour, and 2 teaspoon vanilla extract Beat until incorporated. Scrape down the sides of the bowl.
Add in the 15 ounces pumpkin puree, the remaining ¼ cup granulated sugar, 1/2 cup light brown sugar1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon 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 3 large 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 12 ounces 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.

Notes

Storage: Store covered or in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze individual slices or whole pie on a sheet pan until firm. Place the pie/slices in a freezer-quality zipper bag. You can also wrap them in two layers of plastic wrap and a layer of heavy-duty aluminum foil. Thaw on the counter for 20 to 30 minutes if eating immediately or overnight in the fridge if it's the whole pie.

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