Cream Cheese Pumpkin Pie

5 from 6 votes

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.

Prep Time15

Cook Time55

Cool Time3

Total Time4 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brianna May

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

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.

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