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

Average Rating
Reviewed Dec. 14, 2017

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

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


Loading Image