This best Cream Cheese Pumpkin Pie is a perfect blend of classic pumpkin pie and rich cheesecake, thanks to the addition of cream cheese. The creamy texture and warm spices make it a great alternative for those who aren’t big fans of traditional pumpkin pie. It’s a must-try dessert for Thanksgiving!
Homemade pumpkin pie is so much better than store-bought, and it’s surprisingly easy to make! Depending on what ingredients you have, here are a few variations to try:
Pumpkin Pie with Sweetened Condensed Milk is simple and requires the least ingredients.
Pumpkin Pie without Evaporated Milk uses heavy cream for a rich, decadent flavor.
Pumpkin Pie with a Graham Cracker Crust adds a fun twist for those who prefer something different from the classic pie crust.
You can’t go wrong with any of these recipes!
Table of Contents
Why You’ll Love This Recipe
- Cheesecake Meets Pumpkin Pie: This pumpkin cream cheese pie combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie, creating a delicious twist on a classic.
- Simple Ingredients: With just a few basic ingredients, this recipe is easy to prepare, especially if you opt for a store-bought pie crust. Sweetened condensed milk is used so no regular milk, brown sugar, or white sugar is needed.
- A Fun Twist for Thanksgiving: Perfect for those who want to try something different from the traditional pumpkin pie, this recipe adds a delightful twist to your holiday table.
Ingredients & Substitutions
- Pie Crust: You can use either a store-bought or homemade pie crust, but make sure it’s designed for a deep dish 9-inch pie to accommodate the filling. Pre-made crusts save time, while homemade ones can offer a more buttery and flaky texture.
- Full-Fat Cream Cheese: Using full-fat cream cheese ensures a rich, creamy texture. Make sure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Sweetened Condensed Milk: Provides the sweetness and creamy texture needed for the pie filling. Be sure not to confuse it with evaporated milk, as they are not interchangeable.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. Canned pumpkin puree is better than homemade pumpkin puree.
- Vanilla Extract: Vanilla extract enhances the flavors in the pie. Use pure vanilla extract for the best taste.
- Cornstarch: Cornstarch helps thicken the pie filling, giving it a smooth, custard-like consistency. If you don’t have cornstarch, you can substitute it with 4 teaspoons of all purpose flour.
- Spices: Substitute these with 3 1/2 teaspoon pumpkin pie spice.
- Salt: A pinch of salt enhances all the other flavors in the pie.
- Eggs: Use large eggs to help bind the ingredients together and provide structure to the filling. Make sure they are at room temperature for a smoother mixture and even baking.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cream Cheese Pumpkin Pie
Quick Overview
- Make the pie shield.
- Blind bake the pie crust.
- Make the filling.
- Fill the crust.
- Bake & cool.
Step by Step Instructions
Quick Tip From Bri
Use your pie pan as a guide to cut out a pie shield that fits perfectly.
- 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).
Quick Tip From Bri
Gradually add the condensed milk to prevent lumps from forming.
Quick Tip From Bri
Place the pie on a baking sheet for easier transfer to and from the oven.
- 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.
- 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.
- 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.
Expert Tips
- Use Room Temperature Ingredients: Leave the eggs and cream cheese out for about 1 hour before mixing. This helps them blend more smoothly, resulting in a creamier filling.
- Pre-Bake the Crust: To avoid a soggy bottom, make sure to blind bake the pie crust before adding the filling. This helps it stay crisp and provides a sturdy base for the creamy filling.
- Avoid Overmixing: When combining the ingredients, mix just until they are incorporated. Overmixing can incorporate too much air and cause cracks in the pie as it bakes.
- Use a Thermometer: For the best results, use a thermometer to check the doneness of the pie. The center should reach 180-185°F (82-85°C) to ensure it’s fully set. Do not over bake the pie or it will be dry and the filling will not be smooth.
- Cool Completely: Let the pie cool at room temperature for 1-2 hours and then in the fridge for at least another 2 hours or overnight.
Additions & Variations
- Graham Cracker Crust: Swap the traditional pie crust for a graham cracker crust for a sweet and crunchy twist. Use the crust in this recipe: Pumpkin Pie with a Graham Cracker Crust.
- Spiced Nuts: Top the pumpkin cheesecake pie with a sprinkle of spiced pecans or walnuts for added texture and flavor.
Recipe FAQs
What is Blind Baking?
Blind baking, also known as pre-baking, is the process of baking a pie crust before adding the filling. This technique is used to ensure that the crust cooks fully and remains crisp, especially for recipes where the filling might not bake long enough to properly cook the crust or where the filling is too moist. During blind baking, the crust is typically lined with parchment paper or aluminum foil and filled with pie weights, dried beans, or uncooked rice to prevent it from puffing up or shrinking.
Should I Blind Bake a Pie Crust for Pumpkin Pie?
Yes, you should blind bake a pie crust for pumpkin pie. This step helps to prevent a soggy bottom and ensures the crust remains crisp despite the pumpkin filling’s moisture. Blind baking also helps the crust hold its shape.
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Easy Cream Cheese Pumpkin Pie
This best Cream Cheese Pumpkin Pie is a perfect blend of classic pumpkin pie and rich cheesecake, thanks to the addition of cream cheese. The creamy texture and warm spices make it a great alternative for those who aren’t big fans of traditional pumpkin pie. It’s a must-try dessert for Thanksgiving!
Equipment
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: You can use either a store-bought or homemade pie crust, but make sure it’s designed for a deep dish 9-inch pie to accommodate the filling. Pre-made crusts save time, while homemade ones can offer a more buttery and flaky texture.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. Canned pumpkin puree is better than homemade pumpkin puree.
- Cornstarch: Cornstarch helps thicken the pie filling, giving it a smooth, custard-like consistency. If you don’t have cornstarch, you can substitute it with 4 teaspoons of all purpose flour.
- Spices: Substitute these with 2 1/4 teaspoon pumpkin pie spice.
- Use Room Temperature Ingredients: Leave the eggs and cream cheese out for about 1 hour before mixing. This helps them blend more smoothly, resulting in a creamier filling.
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.
