Skip links
Sign Up for Our Newsletters›

Pumpkin Cream Cheese Pie

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
Pumpkin Cream Cheese Pie
Pumpkin Cream Cheese Pie Recipe photo by Taste of Home
Next Recipe
Recommended
25 Pumpkin Pie Recipes to Try This Year
Next Recipe
  • Total Time
    Prep: 10 min. Bake: 70 min.
  • Makes
    6-8 servings

Ingredients

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

Directions

  • In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread into pastry shell.
  • In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil.
  • Bake at 350° for 70-80 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 piece: 509 calories, 37g fat (21g saturated fat), 157mg cholesterol, 221mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.
Originally published as Pumpkin Cream Cheese Pie in Country Woman September/October 2004
RECOMMENDED VIDEO

Follow along as we show you how to make these fantastic recipes from our archive.

Reviews

My Review
Click stars to rate
Average Rating:
  • TNbluffbaker
    Dec 14, 2017

    Love this! The cream cheese layer turns a plain pumpkin pie from ho hum to wow!

  • Olibell
    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 :-)

  • JessicaLott
    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.

  • katly
    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!

  • itistastey
    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.

  • itistastey
    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.

  • cruisingail
    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

  • springmeadow1
    Dec 11, 2012

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

  • carlygiles
    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!

  • LittleEyes
    Sep 23, 2012

    Excellent

More from Taste of Home

Our Best Ricotta Cheese RecipesOur Best Ricotta Cheese Recipes
30 Super Swiss Cheese Recipes30 Super Swiss Cheese Recipes
36 Fresh Feta Cheese Recipes36 Fresh Feta Cheese Recipes
10 Melty Havarti Cheese Recipes10 Melty Havarti Cheese Recipes
37 Provolone Cheese Recipes37 Provolone Cheese Recipes
Our Best-Ever Brie RecipesOur Best-Ever Brie Recipes
24 Colby Cheese Recipes That Hit the Spot24 Colby Cheese Recipes That Hit the Spot
12 All-American Recipes to Make with American Cheese12 All-American Recipes to Make with American Cheese
45 Monterey Jack Recipes Nobody Can Resist45 Monterey Jack Recipes Nobody Can Resist
16 Gruyere Recipes All Cheese Lovers Should Try16 Gruyere Recipes All Cheese Lovers Should Try
12 Sweet Recipes to Make with Mascarpone Cheese12 Sweet Recipes to Make with Mascarpone Cheese
10 Must-Try Muenster Cheese Recipes10 Must-Try Muenster Cheese Recipes
Our Favorite Gouda Cheese RecipesOur Favorite Gouda Cheese Recipes
55 Blue Cheese Recipes That’ll Turn You Into a Believer55 Blue Cheese Recipes That’ll Turn You Into a Believer
50 Recipes That Make the Most of Parmesan Cheese50 Recipes That Make the Most of Parmesan Cheese
60 Cheddar Cheese Recipes60 Cheddar Cheese Recipes
22 of the Cheesiest Casserole Recipes Ever22 of the Cheesiest Casserole Recipes Ever
How to Make the Ultimate Grilled CheeseHow to Make the Ultimate Grilled Cheese
The Secret Trick to Making Cheese CrispsThe Secret Trick to Making Cheese Crisps
11 Slow Cooker Macaroni and Cheese Recipes11 Slow Cooker Macaroni and Cheese Recipes
Originally Published on sitename.com

Reader Interactions

Rate
Comment
Share
Next Recipe