Save on Pinterest

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


  • 1 sheet refrigerated pie crust
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 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


  • 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.

Recommended Video


Click stars to rate
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.