Pumpkin Cream Cheese Pie

4.5
(62)

This pumpkin cream cheese pie is a richer cousin of the traditional pumpkin pie. It's perfect for your next Thanksgiving meal. Lightly spiced with a bit of pumpkin pie spice, the smooth, creamy filling is reminiscent of cheesecake but is definitely more pie-like in texture. If you want more flavor, consider adding nutmeg, cinnamon, allspice, or cloves. Serve with whipped cream or vanilla ice cream.

Pumpkin Cheese Pie
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8
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Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Servings:
8
Yield:
1 9-inch pie

This decadent pumpkin cream cheese pie is rich, creamy, and chock-full of cozy flavor.

Pumpkin Cream Cheese Pie Ingredients

These are the ingredients you'll need to make this pumpkin cream cheese pie recipe:

· Sweetened condensed milk: This pie starts with a can of sweetened condensed milk.
· Cream cheese: You'll need a block of softened cream cheese.
· Pumpkin puree: Use store-bought pumpkin puree or make your own at home.
· Eggs: Whole eggs add moisture and help hold the filling together.
· Pumpkin pie spice: Buy a store-bought spice blend or make your own pumpkin pie spice.
· Pie crust: Use a prepared pie crust or try our Butter Flaky Pie Crust recipe.

How to Make Pumpkin Cream Cheese Pie

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this pumpkin cream cheese pie:

1. Make the filling: Beat the sweetened condensed milk and cream cheese until smooth. Add the pumpkin, eggs, and pumpkin pie spice.
2. Bake the pie: Pour the filling into the pie shell. Bake in the preheated oven until a knife comes out clean.

How to Store Pumpkin Cream Cheese Pie

Store your leftover pumpkin cream cheese pie in an airtight container in the refrigerator for up to four days. Since this pie contains cream cheese and eggs, you should never let it sit at room temperature for more than two hours.

Allrecipes Community Tips and Praise

"This came out absolutely wonderful," raves BP3. "So easy to bake. I added more spices (allspice, cinnamon, nutmeg, and ginger). Very happy with the results!"

"Amazing, super easy pie," according to jen. "I used mascarpone from Trader Joe's instead of cream cheese and it came out heavenly. Creamy, smooth and delicious — halfway between a cheesecake and a pumpkin pie."

"There was a lot of filling, so after pouring what fit into a deep dish pie crust, I poured the rest into a Corningware dish," says Emily Anne. "Made a nice little custardy type dish. Easy to make and very tasty."

Editorial contributions by Corey Williams

Ingredients

  • 1 (14 ounce) can sweetened condensed milk

  • 1 (8 ounce) package cream cheese, softened

  • 2 cups pumpkin puree

  • 3 large eggs

  • 1 teaspoon pumpkin pie spice, or more to taste

  • 1 (9 inch) unbaked pie shell

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Beat condensed milk and cream cheese together in a mixing bowl with an electric mixer until smooth. Stir in pumpkin puree, eggs, and pumpkin pie until well combined; pour into the pie shell.

  3. Bake in the preheated oven until a knife inserted 1 inch from the edge comes out clean, about 45 minutes. Serve warm.

Nutrition Facts (per serving)

251 Calories
19g Fat
14g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 251
% Daily Value *
Total Fat 19g 25%
Saturated Fat 9g 43%
Cholesterol 101mg 34%
Sodium 227mg 10%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 5%
Total Sugars 1g
Protein 6g
Vitamin C 3mg 15%
Calcium 45mg 3%
Iron 2mg 9%
Potassium 215mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.