Back to Pumpkin Cream Cheese Pie

Print Options


Card Sizes

Pumpkin Cream Cheese Pie Recipe

Pumpkin Cream Cheese Pie Recipe

After spending an afternoon in the chilly October air at our town’s pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. —Diane Selich, Vassar, Michigan
TOTAL TIME: Prep: 10 min. Bake: 70 min. YIELD:6-8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 unbaked pastry shell (9 inches)
  • 1-2/3 cups heavy whipping cream
  • 1-1/2 cups canned pumpkin
  • 2 eggs, lightly beaten
  • 3/4 cup sugar
  • 1-3/4 teaspoons pumpkin pie spice


  • 1. In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread into pastry shell.
  • 2. In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil.
  • 3. Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Nutritional Facts

1 piece: 509 calories, 37g fat (21g saturated fat), 157mg cholesterol, 221mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein

Reviews for Pumpkin Cream Cheese Pie

Sort By :
Reviewed May. 1, 2016

"This is really delicious, although quite rich. I love the added layer of cream cheese - it pulls everything together. I added an extra 1/4 teaspoon of cinnamon to the pumpkin mixture per another reviewer's suggestion. I did not have much filling leftover - I guess it just depends on the type of pie dish you use. Many thanks for this wonderful recipe :-)"

Reviewed Dec. 16, 2015

"I agree with other reviewers. This has a lot of left over filling. I increase the ingredients a tad and make 2 pies or just double it and make 3. Everyone loves the twist on this classic though."

Reviewed Nov. 30, 2014

"I added more of the spices like the other reviewers suggested, and even though I forgot to add the sugar to the pumpkin mixture (realized it hours later!), it was delicious. I will never make a regular pumpkin pie again. I would have liked about 1/4 inch more cream cheese layer and will add that (and some sugar!) the next time I make it. I had a cup of pumpkin mixture left over and found a recipe for pumpkin muffins. A good use for the mixture. We really love this pie!"

Reviewed Oct. 15, 2013

"I used the whole can of pumpkin and added 1/4 tsp cinnamon to the pumpkin mixture. I would suggest doubling the cream cheese mixture and dividing it between two 9 inch deep dish pie shells because you will have a lot of pumpkin mixture leftover. I ended up with one pie with the cream cheese mixture and one without. Both were good and I would make this again. I may add chopped pecans to the top of the cream cheese mixture next time."

Reviewed Oct. 15, 2013

"I thought this was very good and I would definitely make it again. It made 2 pies because there was pumpkin mixture left over from 1st pie. So, I would suggest doubling the cream cheese mixture and dividing it between two 9 inch deep dish pie shells. I added cinnamon to the pumpkin mixture (1/4 tsp). I may add chopped pecans on top of the cream cheese mixture next time."

Reviewed Sep. 28, 2013

"Made this for my craft group meeting and everyone polished it off! Raves led to requests for the recipe which I gladly passed on. Gail Borczyk, Field Editor"

Reviewed Dec. 11, 2012

"Quick and simple. Very good. Way too much filling, I had to figure out what to do with the rest."

Reviewed Nov. 7, 2012

"I love this! I've never been a huge fan of pumpkin pie, but the cream cheese gives it such a nice touch that classic pumpkin pie doesn't have. I've made it twice already in the past month, I know I'll make it again!"

Reviewed Sep. 23, 2012


Reviewed Oct. 23, 2011

"Wonderful take on the pumpkin cheesecake"

Reviewed Jan. 26, 2011

"This will become my new go-to pumpkin pie recipe! Delicious! The only change I made was to go ahead and add the whole 15 oz. can of pumpkin (which was roughly 3 T more than the recipe called for) and I made it in a deep dish pie pan, which was the perfect size."

Reviewed Dec. 19, 2010

"Awesome pie. I made it for the office and it was gone in a flash!"

Reviewed Nov. 27, 2010

"Cut yourself an extra large slice, because this pie is awesome!

The filling ingredients did make a lot, but you could use the filling to make a couple of those mini pies."

Reviewed Nov. 24, 2010

"I agree with redz4...way too much of the pumpkin filling left over for one pie....maybe would fit in a deep dish pie pastry?? Anyway, hope it still tastes good...."

Reviewed Nov. 24, 2010

"Used the amounts listed and ended up with way too much pumpkin mixture for this pie. Amounts can't be right."

Reviewed Nov. 24, 2010

"One of the best I have tried. love the combo of cheese and pie. A must try!"

Reviewed Nov. 3, 2010

"Tried it out to see if we would like it for Thanksgiving; the pie was gone in no time."

Reviewed Oct. 12, 2010

"Excellent recipe! Doubled recipe and made 2 pies to share. Definitely a hit!"

Reviewed Sep. 9, 2010

"I don't know whether to laugh or cry.

Truly. I don't.
Pumpkin pie is one of the greatest things in creation and I truly didn't think it could be improved upon
The addition of a cheesecake type layer makes it beyond sublime. The flavour's and textures compliment each other so well that I just can't imagine a different version now. This pie should come with a warning "Will kill all conversation stone cold dead while consumption is taking place"
My tastebuds love you but my hips think you're very, VERY mean!!"

Reviewed Nov. 12, 2009

"The cream cheese layer really adds a certain richness to the traditional pumpkin pie."

Reviewed Nov. 1, 2009

"I put cinnaman in stead of aa spice and i put splinda in instead of sugar because my husband is a dietabetic and myself.

Suzanne Collins
Gainesvill, Mo."

Reviewed Oct. 11, 2008

"Too much for 1 pie but doubled makes 3 good size pies.

Made for Thanksgiving Oct 11/08"

Loading Image

Wine Pairings

Sweet White Wine

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