Name: Pumpkin Cream Cheese Pie
Prep time: 15 min
Cook time: 55 min
Total time: 5 h 10 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 cup pumpkin puree (unsweetened); 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves); 1/4 tsp salt; 2 large eggs; 1 cup evaporated milk; 1 unbaked 9-inch pie crust

Why You’ll Love This Recipe

This pie delivers the best of both worlds: the tangy richness of cheesecake and the warm, spiced comfort of pumpkin pie. The layers create a stunning presentation, while the creamy textures balance perfectly with the flaky crust. It’s make-ahead friendly, slices cleanly, and always impresses guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream Cheese Layer:

Cream cheese (softened)
Granulated sugar
Egg
Vanilla extract

Pumpkin Layer:

Pumpkin puree (unsweetened)
Granulated sugar
Brown sugar
Pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
Salt
Eggs
Evaporated milk

Crust:

One unbaked 9-inch pie crust (homemade or store-bought)

Directions

Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie plate and set aside.
In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly in the bottom of the crust.
In another bowl, whisk pumpkin puree, sugars, pumpkin spice, salt, eggs, and evaporated milk until fully combined.
Gently pour the pumpkin mixture over the cream cheese layer.
Bake for 50–60 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean.
Cool to room temperature, then refrigerate for at least 4 hours before slicing.

Servings and timing

Serves 8 slices.
Prep time: 15 minutes
Cook time: 50–60 minutes
Chill time: 4 hours

Variations

Use a graham cracker crust instead of pastry for a cheesecake-like base.
Add a swirl effect by lightly running a knife through both layers before baking.
Replace pumpkin spice with chai spice for a different seasonal flavor.
Top with whipped cream and candied pecans for added texture.
Use maple syrup in place of some sugar for a richer taste.

Storage/Reheating

Store covered in the refrigerator for up to 4 days. Freeze individual slices wrapped in plastic wrap and foil for up to 2 months; thaw in the refrigerator before serving. Do not reheat, as the texture is best served chilled.

FAQs

Can I use fresh pumpkin puree?

Yes, just make sure it’s smooth and well-drained to avoid excess moisture.

Can I make this pie ahead of time?

Absolutely, it tastes best after chilling overnight.

Can I use low-fat cream cheese?

Yes, but the filling will be slightly less creamy.

How do I prevent the crust from getting soggy?

Blind bake the crust for 8–10 minutes before adding the filling.

Can I make this without eggs?

You can use an egg substitute, though texture may be slightly different.

Can I add a streusel topping?

Yes, sprinkle it over the pumpkin layer before baking for added crunch.

How do I know when the pie is done?

The edges should be set and the center should have a slight jiggle.

Can I make this gluten-free?

Yes, use a gluten-free pie crust.

Can I serve it warm?

It’s best served chilled, but you can let it come to room temperature before serving.

Can I swirl the cream cheese and pumpkin layers?

Yes, swirling creates a marbled effect and blends the flavors.

Conclusion

Pumpkin Cream Cheese Pie is a decadent, layered dessert that combines creamy cheesecake richness with the warm spice of pumpkin pie. Its beautiful presentation and balanced flavors make it a standout choice for fall gatherings, ensuring every slice is as impressive as it is delicious.