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Pumpkin Cream Cheese Pie

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. + cooling
  • Makes
    8 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 1-2/3 cups heavy whipping cream
  • 1-1/2 cups canned pumpkin
  • 2 large eggs, room temperature, lightly beaten
  • 3/4 cup sugar
  • 1-3/4 teaspoons pumpkin pie spice

Directions

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust.
  • In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 piece: 509 calories, 37g fat (21g saturated fat), 157mg cholesterol, 221mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.

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Reviews

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Average Rating:
  • shereeder
    Nov 13, 2020

    Made this last year for Thanksgiving. What a great change-up to the classic pumpkin pie. Add a dollop of whipped cream on top, if you wish.

  • Queenlalisa
    Nov 12, 2020

    I love the cream cheese layer. Great pie.

  • Southern Oregon Girl
    Nov 28, 2019

    A family favourite that I've been asked to make every Thanksgiving for the past several years!

  • cs24269
    Nov 23, 2018

    No comment left

  • TNbluffbaker
    Dec 14, 2017

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

  • Olibell
    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 :-)

  • JessicaLott
    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.

  • katly
    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!

  • itistastey
    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.

  • itistastey
    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.