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Cream Cheese Pumpkin Pie

This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. —Kim Wallace, Dennison, Ohio
  • Total Time
    Prep: 45 min. Bake: 40 min. + chilling
  • Makes
    8 servings


  • 2 cups finely crushed pecan shortbread cookies
  • 1 tablespoon all-purpose flour
  • 3 tablespoons butter, melted
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 tablespoons all-purpose flour
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and cloves
  • 3 eggs, lightly beaten
  • Whipped cream, optional


  • In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.
  • For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
  • Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.
Nutrition Facts
1 piece: 458 calories, 27g fat (13g saturated fat), 124mg cholesterol, 258mg sodium, 48g carbohydrate (33g sugars, 2g fiber), 7g protein.

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Average Rating:
  • Adelita
    Nov 27, 2019

    this is sooo goood!!! my daughter love this pie!!

  • sagami
    Nov 19, 2017

    This is a pumpkin pie NOT a cheesecake. I love this pie, this will be my 4th year making it for Thanksgiving

  • abreendre
    Nov 30, 2016

    I'm always looking for easy around the holidays. This was great. My husband isn't a cheesecake fan, but he loved it. Enough cheesecake to make me happy and enough pumpkin pie for him. I agree about deep dish pie plate, it is a must for perfect pie.

  • Jogeng09
    Dec 5, 2015

    This is good, but not outstanding. It's a little richer than pumpkin pie, not quite as heavy as a cheesecake might be, and not very different from either one. The flavor was good and we all enjoyed it, but I don't know if I'll make it again. I gave it 4 stars instead of 3 only because of the pecan shortbread crust ... we really liked that, and it was a unique touch that raised this dessert a little above the ordinary.

  • cpdunlap
    Dec 18, 2014

    This is so good!!! I have made it several times, and everyone loved it! Very easy to make also!So much better than making a large cheesecake! Yummy!

  • EchosVintage
    Dec 5, 2014

    No comment left

  • Timbergurl1
    Dec 30, 2013

    I don't eat pumpkin pie, but my extremely picky husband gave this his thumbs up, so it must be very good!

  • Kattassah
    Dec 16, 2013

    Very tasty but more like pumpkin pie than a pumpkin cheesecake, which was what I was expecting. Easy to prepare.

  • cherwitt
    Dec 1, 2013

    My daughter at the last minute decided she wanted to try to make a pumpkin pie for Thanksgiving and found this recipe. She is a beginner baker and was able to complete this from start to finish with little help and it turned out delicious. The texture was very light and fluffy and the crust was delicious. We had some left over filling that we put in ramekins and enjoyed with some whipped cream.

  • mjlouk
    Dec 25, 2012

    This was so easy to make and very tasty!