Cream Cheese Pumpkin Pie

posted by Andrea | 10/26/2011
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Every year, I like to try out a new version of the traditional pumpkin pie — not because I’m not satisfied with traditional pumpkin pie {it’s one of my all-time favorites} but because I want to have as many delicious pumpkin recipes in my recipe box as I can!

Last year I tried {with much success} Apple Butter Pumpkin Pie and this year, when I couldn’t make up my mind if I wanted to make cheese cake or pumpkin pie, I decided to make a Cream Cheese Pumpkin Pie.

It turned out fabulously and was the perfect dessert for our Sunday night Bible study group last week. My only complaint is that it was totally devoured and I didn’t even have one piece left over!


Everything about this pie was delicious — and it was really quite simple to make. I have a feeling I’ll be making a few more of these pies as Thanksgiving weekend roles around.


Recipe for 1 Cream Cheese Pumpkin Pie:

{print this recipe}


  • crust for one 9″ pie {I simply use refrigerated pie crust from the store but feel free to make your own}
For the Cream Cheese Layer:
  • one 8 oz. package cream cheese, softened
  • 1/4 c. granulated sugar
  • 1 t. vanilla extract
  • 1 egg
For the Pumpkin Layer:
  • 1 1/2 c. pumpkin {I just use the canned stuff from the store}
  • 1 c. evaporated milk {here’s a recipe to make your own}
  • 2 eggs
  • 1/4 c. granulated sugar
  • 1/4 c. brown sugar
  • 1 T. ground cinnamon
  • 1/2 t. ground nutmeg
  • 1/4 t. salt
  • whipped topping {optional}



  • Preheat oven to 350*F
  • Line a 9″ glass pie plate with one crust
For the Cream Cheese Layer:
  • In a small mixing bowl, beat cream cheese, sugar, vanilla and egg on low speed until smooth
  • Pour into prepared pie crust
  • Put in refrigerator while you prepare the pumpkin layer
For the Pumpkin Layer:
  • In a medium bowl, combine pumpkin, milk, eggs, sugars, and spices
  • Carefully spoon pumpkin mixture over cream cheese mixture {the goal is to get it to look like 2 distinct layers so you don’t want the pumpkin to sink to the bottom
  • Bake pie at 350*F for 30 minutes and then check to make sure the edges aren’t getting too brown. If they are, you can cover them with foil.
  • Continue baking for another 25-35 minutes or until the center is set
  • Cool for 2 hours on a wire rack
  • Refrigerate  until ready to serve {You can serve it warm, but I just like the cream cheese layer to be chilled a bit}
  • Cut pie into 8-10 slices, top with whipped cream, and dust with cinnamon

Since cheese cake and pumpkin pie are two of my all-time favorite desserts, this is most definitely my favorite version of pumpkin pie so far!  


Also, since the cream cheese adds a layer of “richness” to this pie, you can get away with cutting a little bit smaller pieces {I cut 10 out of the last pie}.

What is your favorite type of Pumpkin Pie?

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  1. Milehimama


    We love the apple butter pumpkin pie. It’s our new Thanksgiving staple!


  2. Mafalda S.


    It seems to be delicious :) This recipe isn´t very common in my country (Portugal), but i’d like to try it. If you want to know some portuguese recipes, i have two on my blog (… only two, because my blog is about happiness.

    I never said before, but i love your blog!!! I don’t comment too much, because I’m afraid of writing errors in English. But i have to say: i really love your blog!


    Andrea Reply:

    Thanks Mafalda! I’ll have to check out your recipes and you’ll definitely have to try this pie!


  3. Erin


    Thank you for sharing this recipe! I made it today for my mother-in-law’s birthday lunch. Everyone loved it!


  4. TieDye64


    Thanks for this. Making it RIGHT NOW. Literally. :)