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:
Ingredients:
- crust for one 9″ pie {I simply use refrigerated pie crust from the store but feel free to make your own}
- one 8 oz. package cream cheese, softened
- 1/4 c. granulated sugar
- 1 t. vanilla extract
- 1 egg
- 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}
Directions:
- Preheat oven to 350*F
- Line a 9″ glass pie plate with one crust
- 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
- 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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Roxanne says
I served this pie yesterday at my in-laws for Thanksgiving and it was a huge hit with my MIL! It must have been a hit with everyone else too, because there was only 2 small slices left amongst 8 people 🙂
After preparing the pie crust and putting in the cheesecake bottom layer, I stuck it in the freezer while I prepared the pumpkin filling for the top layer. I think that gave it just enough time to give it a more distinct layering effect when I spooned the pumpkin filling on top of it!
Thanks for this recipe- hope you and your family had a great Thanksgiving(s)!
Andrea says
I’m thrilled you enjoyed the Cream Cheese Pumpkin Pie! And hopefully had a great Thanksgiving too 🙂
Sorry for the delayed response — I guess I sort of check-out of the comment section for a few weeks!
Lisa says
Hi Andrea,
Just wanted to let you know that this pie is in the oven right now! I tried it the first year you posted it, and it got rave reviews. The next few years, it wasn’t my turn to bring dessert. Last year I brought apple pie and pumpkin cheesecake, but this year, I’m revisiting your recipe. I think I like this even better than the pumpkin cheesecake I made last year…and this is easier too!
Andrea says
yeah — glad you are coming back to this recipe again. I actually just made it a couple weeks ago and it was SO good! It’s the perfect mix of cheesecake and pumpkin pie — 2 of my favorites!
amy martin says
I’m literally baking a cream cheese pumpkin pie as this came accross my page! let us know how the squash turns out!
Andrea says
Hi Amy, my pie just came out of the oven… and it LOOKS and SMELLS exactly like a normal pumpkin pie. We’ll see how it tastes after dinner tonight!
TieDye64 says
Thanks for this. Making it RIGHT NOW. Literally. 🙂
Erin says
Thank you for sharing this recipe! I made it today for my mother-in-law’s birthday lunch. Everyone loved it!
Mafalda S. says
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 (http://manualdafelicidade.blogspot.com/search/label/Sabores%20que%20me%20fazem%20feliz)… 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 says
Thanks Mafalda! I’ll have to check out your recipes and you’ll definitely have to try this pie!
Milehimama says
We love the apple butter pumpkin pie. It’s our new Thanksgiving staple!