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This pumpkin cream cheese pie is the perfect mash-up of two beloved desserts. A smooth, lightly spiced pumpkin custard hides a sweet, creamy cheesecake layer underneath—so every slice gives you the best of both worlds. It’s impressive but wonderfully simple to prepare, making it an easy choice for fall gatherings and holiday tables.
You can make it with a traditional pastry crust, a refrigerated or frozen crust, or even a graham cracker or cookie crumb crust. No matter which crust you choose, the two layers bake together beautifully for a pie that slices neatly and tastes even better after chilling.
What You’ll Like About This Dish
Two desserts in one. A cheesecake layer hides beneath the pumpkin filling.
Smooth and creamy. Both layers bake up soft, silky, and easy to slice.
Flexible crust options. Works with pastry, graham cracker, or cookie crusts.
Holiday-perfect. A standout dessert that feels special but is simple to make.
Ingredient Notes
- Cream cheese – Softened so the bottom layer blends smooth and evenly.
- Sugar – Sweetens both the cream cheese layer and the pumpkin filling.
- Vanilla – Adds flavor to the cheesecake portion.
- Eggs – Provide structure and help both layers set properly.
- Pumpkin puree – Use canned 100% pumpkin, not pumpkin pie filling.
- Evaporated milk – Gives the pumpkin layer a silky texture.
- Cinnamon, ginger, nutmeg – Classic pumpkin pie spices.
- Pie crust – Works with pastry or a graham cracker/cookie crumb crust.
Steps to Make Pumpkin Cream Cheese Pie
- Prepare and place the crust in a 9-inch pie plate.
- Beat the cream cheese, sugar, and vanilla until smooth, then blend in the egg.
- Pour the cream cheese layer evenly into the crust.
- Combine the pumpkin filling ingredients in a separate bowl.
- Pour the pumpkin mixture gently over the cream cheese layer.
- Bake until the pie is set with a slight jiggle in the center.
- Cool on a rack, then chill thoroughly before slicing.
Tips
Soften the cream cheese fully so the bottom layer mixes smoothly.
Pour the pumpkin layer slowly so the two layers stay distinct.
Check doneness by gently shaking the pie—there should be a slight jiggle in the center.
Chill several hours (or overnight) for the cleanest slices.
Recipe Variations
- Maple cheesecake layer. Replace part of the sugar with maple syrup for deeper flavor.
- Spiced crust. Use a gingersnap or speculoos cookie crust.
- Extra spice. Add cloves or allspice for a bolder pumpkin flavor.
- Pecan topping. Sprinkle chopped toasted pecans over the chilled pie.
- Low-sugar version. Reduce the sugar in each layer slightly to taste.
Serving Suggestions
- Serve chilled with whipped cream or whipped topping.
- Add a sprinkle of cinnamon or nutmeg for color.
- Pair with coffee or a spiced tea.
- Garnish with pecans or a drizzle of caramel.
How to Store
Refrigerate the pie, covered, for up to 4 days. Because of the cream cheese layer, it must remain chilled.
For longer storage, freeze individual slices wrapped tightly and stored in a freezer bag for up to 2 months. Thaw in the refrigerator before serving.
Keep the pie refrigerated until serving for the best texture and cleanest slices.
Pumpkin Cream Cheese Pie
Ingredients
- 1 (9-inch) pie shell
Cream Cheese Layer
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 tsp vanilla
- 1 large egg
Pumpkin Filling
- 15 ounces pumpkin purée, (1 can)
- ⅓ cup evaporated milk
- ½ cup sugar
- 2 large eggs
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- dash ground nutmeg
- dash salt
- Whipped cream or whipped topping, for serving
Instructions
- Prepare the pie pastry if making homemade; fit it into a 9-inch pie plate (or use a prepared 9-inch pie shell). Set aside. Optional (for a crisper crust): Par-bake the crust before filling. See the instructions below.1 (9-inch) pie shell
- Heat the oven to 325°F.
- In a mixing bowl with an electric mixer, beat the softened cream cheese with 1/4 cup sugar and vanilla until well blended. Add the egg and blend well. Pour the cream cheese mixture over the crust.8 ounces cream cheese | 1/4 cup sugar | 1 tsp vanilla | 1 large egg
- Combine the pumpkin purée, evaporated milk, 1/2 cup of sugar, 2 large eggs, cinnamon, ginger, nutmeg, and a dash of salt in another bowl; blend well with an electric mixer. Pour over the cream cheese mixture.15 ounces pumpkin purée | 1/3 cup evaporated milk | 1/2 cup sugar | 2 large eggs | 1 tsp ground cinnamon | 1/4 tsp ground ginger | dash ground nutmeg | dash salt
- Bake the pie for about 1 hour and 15 minutes or until set. The filling will be firm with just a bit of jiggle. Cool on a rack and then refrigerate until chilled.
- Slice and serve with whipped cream or whipped topping.Whipped cream or whipped topping
Notes
To Par-Bake the Pie Shell
- Heat oven to 375°F.
- Fit the crust into the pie plate and crimp the edges, chill 10 minutes, then prick the bottom lightly with a fork. Line with parchment or foil and fill with pie weights or dry beans.
- Bake for 10–12 minutes; remove the weights and bake for 3–5 minutes more.
- Cool for a few minutes, then turn the oven down to 325°F and proceed with the recipe.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
