Cream Cheese Pumpkin Pie Recipe
Cream Cheese Pumpkin Pie Recipe photo by Taste of Home

Cream Cheese Pumpkin Pie Recipe

Read Reviews
4.5 25 25
Publisher Photo
This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. —Kim Wallace, Dennison, Ohio
TOTAL TIME: Prep: 45 min. Bake: 40 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 40 min. + chilling
MAKES: 8 servings


  • 2 cups finely crushed pecan shortbread cookies
  • 1 tablespoon all-purpose flour
  • 3 tablespoons butter, melted
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 tablespoons all-purpose flour
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and cloves
  • 3 eggs, lightly beaten
  • Whipped cream, optional

Nutritional Facts

1 piece: 456 calories, 28g fat (13g saturated fat), 137mg cholesterol, 246mg sodium, 47g carbohydrate (32g sugars, 3g fiber), 8g protein


  1. In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.
  2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
  3. Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired. Yield: 8 servings.
Originally published as Pumpkin Cheesecake Pie in Taste of Home October/November 2010, p99

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Cream Cheese Pumpkin Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 5, 2015

"This is good, but not outstanding. It's a little richer than pumpkin pie, not quite as heavy as a cheesecake might be, and not very different from either one. The flavor was good and we all enjoyed it, but I don't know if I'll make it again. I gave it 4 stars instead of 3 only because of the pecan shortbread crust ... we really liked that, and it was a unique touch that raised this dessert a little above the ordinary."

Reviewed Dec. 18, 2014

"This is so good!!! I have made it several times, and everyone loved it! Very easy to make also!

So much better than making a large cheesecake! Yummy!"

Reviewed Dec. 30, 2013

"I don't eat pumpkin pie, but my extremely picky husband gave this his thumbs up, so it must be very good!"

Reviewed Dec. 16, 2013

"Very tasty but more like pumpkin pie than a pumpkin cheesecake, which was what I was expecting. Easy to prepare."

Reviewed Dec. 1, 2013

"My daughter at the last minute decided she wanted to try to make a pumpkin pie for Thanksgiving and found this recipe. She is a beginner baker and was able to complete this from start to finish with little help and it turned out delicious. The texture was very light and fluffy and the crust was delicious. We had some left over filling that we put in ramekins and enjoyed with some whipped cream."

Loading Image