If a pumpkin pie and a cheesecake had a baby, it would be this cream cheese pumpkin pie. It’s less dense than a cheesecake, creamier than a traditional pumpkin pie, and the best of both worlds! I made 2 of these just this week and I’m almost ashamed to admit how many slices I’ve eaten! #worthit This will be the best pumpkin pie you’ll ever make…seriously!
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How to make cream cheese pumpkin pie:
The first step is to start with a good crust. You can use this recipe here for a homemade butter crust or you can buy a pre-made crust. Either is totally fine! You will have too pre-bake the crust so go ahead and pre-heat the oven first. You’ll want to poke holes with a fork all over the pie crust. This will prevent the crust from puffing up and creating bubbles while it pre-bakes.
Once you have your pie crust pre-baking in the oven (it only takes 12 minutes), you can start making the cream cheese pumpkin pie filling. It’s super simple and everything goes in one bowl. The first step is mixing the cream cheese and the sugar. Make sure you soften your cream cheese so you don’t get lumps. You can just soften it in the microwave for about 30 seconds. Then you’ll add in a full 15 ounce can of pure pumpkin puree.
Next you’ll add in the eggs and vanilla and beat those together to break up the eggs. Then comes a bit of flour, the spices, and milk. Mix one more time and the batter is done!
You don’t need to worry about letting the pie crust cool after you pre-bake it. Just be careful handling it as you pour in the pumpkin mixture. After you’ve filled the crust, you’re ready for baking.
How to avoid cracks in this cream cheese pumpkin pie:
Since this has cheesecake components (lots of eggs and cream cheese), it can crack easily. I’ve had them crack but it still tastes amazing…just not as pretty! Here are some tips to help you avoid that:
- Avoid opening and closing the oven door often. Drafts can cause it to crack as it cools.
- Before pre-heating the oven, add an oven-safe baking dish to the bottom of the oven and fill it half way with water. The steam will help keep the pie moist.
- Keep the pie on the lower third of the oven, not the top rack.
- Let the pie cool in the warm oven once it’s done cooking (at least 30 minutes with the oven turned off)
Here’s the bad part about this whole recipe – you have to let it cool for about 4 hours if you want a nice cold pumpkin pie. The pie also needs that time to completely solidify.
Also, if you want to make some little pumpkins for decoration like in the photo above, here’s a picture of how I did it. I just used an oven little cookie cutter that came in this pack of mini cookie cutters. I used it to cut the shapes and make the lines. Then I just cut a little extra piece for the stem. You’ll want to bake these on a separate baking dish.
How to tell when the cream cheese pumpkin pie has finished cooking:
To tell if your pie is done, you’ll want to give it a little wiggle. It will definitely still be giggly in the center but it should not be straight liquid. If you over-cook it, it will crack so don’t be afraid of a slight giggle.
Once cooled, you can slice the pie and serve with a dollop or cool whip or whipped cream!
Other recipes you’ll love:
- Easy Pumpkin Bread with Streusel Topping
- Cream Cheese Apple Pie Dip
- Sweet Potato Casserole
- Pumpkin Pull Apart Bread with Maple Glaze
Cream Cheese Pumpkin Pie
Equipment
- 9" pie plate
Ingredients
- 1 pie crust (9 inch) Homemade or store bought
- 12 ounces softened cream cheese (that's 1 and ½ blocks)
- 1 cup white sugar
- 15 ounce can of pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/4 cup all purpose flour
- 1 and ½ teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
Instructions
Prepping the crust
- Pre-heat your oven to 350°.
- Start by preparing your pie crust. You can use this homemade pie crust or you can use a store bought pie crust.
- Lay your pie crust in a 9" pie dish and poke the bottom all over with a fork. This will prevent it from bubbling up. Bake in the pre-heated oven for 12 minutes then remove from the oven.
- After removing the crust from the oven, add a baking dish (I use a 9x13) to the oven, fill half way with water. Add this to the bottom rack of the oven to help keep the oven moist.
Making the cream cheese pumpkin mixture
- Add the softened cream cheese and sugar to a large bowl and beat with a hand mixer until smooth.
- Add in the can of pumpkin puree and beat again to combine. Then add in the eggs and vanilla and milk and beat again until smooth.
- Sprinkle in the flour, pumpkin pie spice, and cinnamon and beat one more time until everything is combined.
- Pour the pie mixture into the pre-baked crust and then place in the oven for 40-45 minutes. (It will still look wet in the center)
- When your timer has gone off, turn off the oven, prop the door about half way open, and let the pie cool in the warm oven for at least 30 minutes.
- After letting it rest in the oven, you can take it out and allow it to come to room temperature. Once at room temp, place in the refrigerator for at least 4 hours. This will allow it to cool and solidify. Serve chilled and store any left-overs in the fridge for no more than 5 days.
Notes
How to avoid cracks:
Since this has cheesecake components (lots of eggs and cream cheese), it can crack easily. I've had them crack but it still tastes amazing...just not as pretty! Here are some tips to help you avoid that:- Avoid opening and closing the oven door often. Drafts can cause it to crack as it cools.
- Before pre-heating the oven, add an oven-safe baking dish to the bottom of the oven and fill it half way with water. The steam will help keep the pie moist.
- Keep the pie on the lower third of the oven, not the top rack.
- Let the pie cool in the warm oven once it's done cooking (at least 30 minutes with the oven turned off)
How to tell when the cream cheese pumpkin pie has finished cooking:
To tell if your pie is done, you’ll want to give it a little wiggle. It will definitely still be giggly in the center but it should not be straight liquid. If you over-cook it, it will crack so don’t be afraid of a slight giggle.
6 Comments
Catherine Capizzi
September 20, 2022 at 9:32 amI have always used evaporated milk for my pies (the usual recipe) but I am going to try your way.. what about combining cream cheese and evaporated milk? I always make two pies at a time.. what do you think?
Thomas
November 15, 2023 at 10:12 amThis sounds delicious and I want to make this for Thanksgiving. But should I use a pie shield on this pie at the beginning? If so do I put it on, while pre-baking the pie crust and take it off halfway through major baking? Also can I egg wash the pie crust?
Coco and Ash
November 15, 2023 at 11:12 amI have never used a pie shield with this recipe. But you can if you like a lighter crust. And you can do an egg wash if you’d like 🙂
Donna
November 24, 2023 at 10:11 amThe cream cheese pumpkin pie was PERFECT!
It was beautiful and delicious.
Donna
November 24, 2023 at 12:24 pmMade this yesterday and it was phenomenal. The best pumpkin pie/ cheesecake ever. People couldn’t put their finger on what made it different, they just knew they loved it!
Coco and Ash
November 24, 2023 at 12:49 pmSo happy to hear that Donna!