Cream Cheese Pumpkin Pie with Sweetened Condensed Milk is the ultimate creamy pumpkin pie recipe for fall and the holidays. The addition of cream cheese makes the filling extra smooth and rich, while sweetened condensed milk adds sweetness and a silky texture. It’s an easy, foolproof pumpkin pie that tastes just as beautiful as it looks on the table.
More Pumpkin Pie Recipes
- Pumpkin Snickerdoodle Bars: They’re soft, chewy, buttery, and covered with a yummy cream cheese glaze!
- Pumpkin Oatmeal Cookies with Cream Cheese Frosting: These cookies are soft, chewy, and full of warm fall spices.
- Savory Pumpkin Muffins: Think cozy fall flavors—but make it savory!
🔍 At a Glance
- ⏱️ Ready in: 70 minutes (15 min. prep, 55 min. cook)
- 👥 Serves: 8 slices
- 📌 Main Ingredients: Pumpkin puree, cream cheese, sweetened condensed milk
- 🔥 Cook Method: Oven
- 😋 Flavor Profile: Sweet, warmly spiced, creamy
- 📝 Great For: Thanksgiving dessert, fall baking, holiday gatherings, make-ahead desserts
Table of Contents
- More Pumpkin Pie Recipes
- 🔍 At a Glance
- Cream Cheese Pumpkin Pie vs Traditional Pumpkin Pie
- Why This Recipe Works
- Ingredients & Why They Matter
- Cream Cheese Pumpkin Pie Step by Step
- How to Tell When Pumpkin Pie Is Done
- Pro Tips for Perfect Cream Cheese Pumpkin Pie
- Common Mistakes
- How to Make Ahead & Store
- Swap It Up: Variations to Try
- Recipe FAQs
- More Thanksgiving Recipes
- Cream Cheese Pumpkin Pie Recipe
Cream Cheese Pumpkin Pie vs Traditional Pumpkin Pie
This cream cheese pumpkin pie is richer, creamier, and more structured than a classic pumpkin pie. The addition of cream cheese and sweetened condensed milk creates a thicker, smoother filling that slices cleanly while still delivering that classic pumpkin flavor.
Here’s how it compares to traditional pumpkin pie:
- Texture: Thicker and creamier, similar to a pumpkin cheesecake, vs. a softer custard-like filling
- Sweetness: Slightly sweeter due to the sweetened condensed milk
- Structure: Firmer and cleaner slices that hold their shape better
- Flavor: Richer and more indulgent, while still keeping classic pumpkin spice flavors
If you prefer a lighter, more delicate custard, traditional pumpkin pie is a great option. But if you love a rich, ultra-creamy texture, this version is hard to beat.
Why This Recipe Works
- Cream Cheese For a Smoother Filling: Beating the cream cheese before adding the other ingredients creates a silky, lump-free base that makes the pumpkin pie extra creamy.
- Sweetened Condensed Milk for Sweetness and Structure: Condensed milk sweetens the filling while giving it a rich, custard-like texture without needing extra sugar or cream.
- Warm Spices for Classic Pumpkin Pie Flavor: Cinnamon, ginger, nutmeg, and cloves create a balanced blend of cozy fall spices that complement the pumpkin and creamy filling perfectly.
Ingredients & Why They Matter
- Pie Crust: Holds the pumpkin filling and adds a flaky, buttery base. A deep-dish crust is important because the creamy pumpkin filling is generous and needs extra space to bake without overflowing. Swap with a graham cracker crust or gingersnap crust for a sweeter flavor.
- Cream Cheese: Adds richness, tang, and creates an ultra-smooth, creamy pumpkin pie filling. Be sure to leave it out at room temperature for about 1 hour.
- Sweetened Condensed Milk: Sweetens the pie and gives the filling a silky, custard-like consistency. This is not the same as evaporated milk.
- Pumpkin Puree: The main flavor of the pie, which gives the filling its classic pumpkin texture. Substitute with homemade pumpkin puree (1 cup). Avoid pumpkin pie filling, which already contains sugar and spices.
- Vanilla Extract: Enhances the sweetness and rounds out the warm spice flavors. Substitute with 1 teaspoon vanilla bean paste.
- Cornstarch: Helps stabilize the filling so the pie sets cleanly when baked. Substitute with 1 tablespoon arrowroot powder.
- Ground Cinnamon: The primary warm spice that gives pumpkin pie its signature flavor. Substitute with pumpkin pie spice (about 2 1⁄2 teaspoons total spice blend).
- Ground Ginger: Adds warmth and a subtle spicy note that balances the sweetness. Substitute with ½ teaspoon allspice.
- Ground Nutmeg: Provides a slightly nutty, warm spice flavor. Substitute with additional cinnamon.
- Ground Cloves: Adds depth and a bold fall spice flavor. Substitute with a pinch of allspice.
- Morton Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It’s the best salt for everyday cooking because of its size and flavor. If using table salt, reduce the amount. I highly recommend picking up some kosher salt next time you’re at the store!
- Eggs: Bind the filling and create the classic custard texture when baked. There is no direct substitute recommended for the best results.
- Whipped Cream: A light, creamy topping that complements the rich pumpkin pie.
Find the full ingredient list and exact measurements in the recipe card below.
Cream Cheese Pumpkin Pie Step by Step
- Preheat and Make Pie Shield: Preheat your oven to 400°F (200°C). If you don’t have a pie shield, make one by cutting a ring out of parchment paper to fit over the edges of your pie crust. This will help prevent the crust from over-browning. Set it aside.
- Prepare the Pie Crust: If using a frozen store-bought pie crust, let it thaw according to the package instructions. If using an unshaped pie crust, roll it out and fit it into a 9-inch deep dish pie pan. Trim any excess dough and crimp the edges. You will now have a pie crust in a pan, either your own or the tin it came in. Prick the bottom and edges of the pie crust with a fork. Line the pie crust with parchment paper, making sure it covers the entire crust. Fill the crust with pie weights, dried beans, or uncooked rice to prevent it from puffing up.
- First Blind Bake: Place the crust in the preheated oven and bake for 12 minutes.
- Second Blind Bake: Carefully remove the parchment paper and weights, then return the crust to the oven. Bake for an additional 6-7 minutes, or until the crust is lightly golden. Once done, reduce the oven temperature to 350°F (175°C).
- Beat the Cream Cheese: While the crust is baking, prepare the filling. Using a hand mixer and a large bowl or a stand mixer fitted with the paddle attachment, beat the cream cheese on high speed until smooth and creamy. Gradually add the sweetened condensed milk, mixing well after each addition to ensure it’s fully incorporated. Pause occasionally to scrape down the sides of the bowl, making sure all the cream cheese is mixed in evenly.
💡Tip
Gradually add the condensed milk to prevent lumps from forming.
- Make the Filling: Add the pumpkin puree, vanilla, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt to the cream cheese mixture. Mix on medium speed until well combined. Reduce the speed to low and add the eggs, one at a time, beating until each is fully incorporated before adding the next. Tap the mixing bowl gently on the counter a few times to release any excess air bubbles in the filling.
- Fill the Crust: Place the pie dish on a baking sheet. Pour the filling into the warm crust. Carefully position the pie shield or parchment ring from Step 1 over the edges of the crust to protect it during baking.
- Bake the Pie: Bake at 350°F (175°C) for 40-45 minutes. Remove the pie shield during the last 15 minutes of baking. The pie is done when the edges are set, but the center still jiggles slightly. For best results, use a thermometer to check the center—it should read 180-185°F (82-85°C). The pie will continue to set as it cools.
💡Tip
If the crust browns too quickly, cover the edges with a pie shield or foil.
- Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool at room temperature for 1-2 hours and then in the fridge for at least another 2 hours or overnight. Once cooled, slice and serve with whipped cream, or cover loosely and refrigerate for later.
How to Tell When Pumpkin Pie Is Done
Pumpkin pie is done when the edges are set and the center still has a slight jiggle when you gently shake the pan. The filling will continue to set as it cools.
For the most accurate check, use an instant-read thermometer. The center should reach 180–185°F.
Keep these signs in mind:
- Set edges: The outer 2–3 inches should look set.
- Slight jiggle in the center: The middle should wobble a little, not slosh.
- No large cracks: Cracks usually mean the pie has baked too long.
- Internal temperature of 180–185°F: This is the best way to know the filling is baked through while still staying creamy.
Pro Tips for Perfect Cream Cheese Pumpkin Pie
- Bring the eggs and cream cheese to room temperature: This helps the filling mix smoothly and reduces the chance of lumps.
- Scrape down the bowl well: Cream cheese can cling to the sides and leave little lumps in the filling if it is not fully incorporated.
- Do not overmix after adding the eggs: Too much air can cause the pie to puff up in the oven and sink more as it cools.
- Bake on a sheet pan: This makes the pie easier to transfer and catches any butter from the crust if it leaks.
- Don’t slice too soon: This pie needs time to fully set in the fridge—cutting early will result in loose, messy slices.
Common Mistakes
- Using pumpkin pie filling instead of pumpkin puree: Pumpkin pie filling is already sweetened and spiced, which will throw off the recipe.
- Skipping the pie shield: The filling needs a longer bake time than the crust—without a shield, the edges can burn before the center is set.
- Overbaking the pie: The center should still have a slight jiggle. Baking until fully firm can make the filling dry or cracked.
How to Make Ahead & Store
This pie is perfect for making ahead. Chilling helps the filling fully set, making it easier to slice and serve.
How to Make Ahead
Bake the pie 1–2 days in advance. Let it cool at room temperature for 1–2 hours, then refrigerate for at least 2 hours or overnight. Cover once fully cooled. For best texture, serve chilled or let sit at room temperature for 20–30 minutes before slicing.
How to Store
Store covered in the refrigerator for up to 4 days. Do not leave at room temperature for more than 2 hours. If sliced, press plastic wrap against the cut edges to prevent drying.
Can You Freeze Pumpkin Pie?
Yes. Wrap the cooled pie tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Swap It Up: Variations to Try
- Try a graham cracker crust: A graham cracker crust adds a sweet, buttery base that pairs really well with the creamy pumpkin filling. Use the crust in this recipe: Pumpkin Pie with a Graham Cracker Crust.
- Gingersnap Crust: Swap the traditional pie crust for a gingersnap cookie crust for extra spice and deeper fall flavor. Combine about 2 cups crushed gingersnap cookies (about 12–14 cookies) with 5 Tablespoons brown sugar and 5 Tablespoons melted salted butter until the mixture resembles wet sand. Press firmly into a 9-inch deep dish pie plate and bake at 350°F for 8–10 minutes before adding the pumpkin filling. Let cool slightly, then add the filling and bake as directed.
- Orange Zest: Add 1–2 teaspoons orange zest to brighten the filling and balance the richness.
- Spiced nuts: Top the pumpkin cheesecake pie with a sprinkle of spiced pecans or walnuts for added texture and flavor.
- Toppings: Substitute the whipped cream with maple whipped cream, cinnamon whipped cream, or vanilla ice cream.
Recipe FAQs
Can I use evaporated milk instead of sweetened condensed milk?
No. Sweetened condensed milk and evaporated milk are not interchangeable in this recipe. Sweetened condensed milk adds both sweetness and richness, while evaporated milk is unsweetened and much thinner.
How do I keep pumpkin pie from getting soggy?
Blind baking the crust helps keep it crisp. Pouring the filling into a warm crust and baking the pie on the lower oven rack can also help prevent a soggy bottom.
Can I make this pie ahead of time?
Yes. This pie can be made 1–2 days in advance. Store it covered in the refrigerator until ready to serve.
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Cream Cheese Pumpkin Pie
Cream Cheese Pumpkin Pie is a rich, creamy twist on the classic holiday dessert. Pumpkin puree, sweetened condensed milk, and smooth cream cheese create a silky filling flavored with warm fall spices. Baked in a flaky pie crust, this easy pumpkin pie recipe is perfect for Thanksgiving, holiday gatherings, or any cozy fall dessert table.
Ingredients
- 1 storebought or homemade pie crust for a deep dish 9-inch pie*
- 8 ounces full fat cream cheese, room temperature
- 1 14-ounce can sweetened condensed milk
- 1 cup (227 g) pumpkin puree*
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- whipped cream for serving
Instructions
- Preheat and Make Pie Shield: Preheat your oven to 400°F (200°C). If you don’t have a pie shield, make one by cutting a ring out of parchment paper to fit over the edges of your pie crust. This will help prevent the crust from over-browning. Set it aside.
- Prepare the Pie Crust: If using a frozen store-bought pie crust, let it thaw according to the package instructions. If using an unshaped pie crust, roll it out and fit it into a 9-inch deep dish pie pan. Trim any excess dough and crimp the edges. You will now have a pie crust in a pan, either your own or the tin it came in. Prick the bottom and edges of the pie crust with a fork. Line the pie crust with parchment paper, making sure it covers the entire crust. Fill the crust with pie weights, dried beans, or uncooked rice to prevent it from puffing up.1 storebought or homemade pie crust for a deep dish 9-inch pie*
- First Blind Bake: Place the crust in the preheated oven and bake for 12 minutes.
- Second Blind Bake: Carefully remove the parchment paper and weights, then return the crust to the oven. Bake for an additional 6-7 minutes, or until the crust is lightly golden. Once done, reduce the oven temperature to 350°F (175°C).
- Beat the Cream Cheese: While the crust is baking, prepare the filling. Using a hand mixer and a large bowl or a stand mixer fitted with the paddle attachment, beat the cream cheese on high speed until smooth and creamy. Gradually add the sweetened condensed milk, mixing well after each addition to ensure it's fully incorporated. Pause occasionally to scrape down the sides of the bowl, making sure all the cream cheese is mixed in evenly.8 ounces full fat cream cheese, room temperature, 1 14-ounce can sweetened condensed milk
- Make the Filling: Add the pumpkin puree, vanilla, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt to the cream cheese mixture. Mix on medium speed until well combined. Reduce the speed to low and add the eggs, one at a time, beating until each is fully incorporated before adding the next. Tap the mixing bowl gently on the counter a few times to release any excess air bubbles in the filling.1 cup (227 g) pumpkin puree*, 2 teaspoons vanilla extract, 2 teaspoons cornstarch, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1/4 teaspoon salt, 2 large eggs, room temperature
- Fill the Crust: Place the pie dish on a baking sheet. Pour the filling into the warm crust. Carefully position the pie shield or parchment ring from Step 1 over the edges of the crust to protect it during baking.
- Bake the Pie: Bake at 350°F (175°C) for 40-45 minutes. Remove the pie shield during the last 15 minutes of baking. The pie is done when the edges are set, but the center still jiggles slightly. For best results, use a thermometer to check the center—it should read 180-185°F (82-85°C). The pie will continue to set as it cools.
- Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool at room temperature for 1-2 hours and then in the fridge for at least another 2 hours or overnight. Once cooled, slice and serve with whipped cream, or cover loosely and refrigerate for later.whipped cream for serving
Did you make this recipe? Leave a comment below!
Notes
- Pie Crust: Holds the pumpkin filling and adds a flaky, buttery base. A deep-dish crust is important because the creamy pumpkin filling is generous and needs extra space to bake without overflowing. Swap with a graham cracker crust or gingersnap crust for a sweeter flavor.
- Cream Cheese: Adds richness, tang, and creates an ultra-smooth, creamy pumpkin pie filling. Be sure to leave it out at room temperature for about 1 hour.
- Sweetened Condensed Milk: Sweetens the pie and gives the filling a silky, custard-like consistency. This is not the same as evaporated milk.
- Pumpkin Puree: The main flavor of the pie, which gives the filling its classic pumpkin texture. Substitute with homemade pumpkin puree (1 cup). Avoid pumpkin pie filling, which already contains sugar and spices.
- Bring the eggs and cream cheese to room temperature: This helps the filling mix smoothly and reduces the chance of lumps. About 1 hour on the counter will do the trick.
Nutrition
Calories: 271kcal | Carbohydrates: 20g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 70mg | Sodium: 281mg | Fiber: 2g | Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
