Pumpkin Cream Cheese Pie: A Delightful Fall Treat

A classic pumpkin filling tops a tangy cream cheese layer in this old-fashioned pumpkin cream cheese pie – a beautiful addition to any Thanksgiving table!

Pie server lifting up a slice of pumpkin cream cheese pie from a white platter.

Is there a more classic Thanksgiving dessert than pie?

I know some families that are absolutely committed to one specific type of pie, while others insist on having at least three to four different kinds. Whether your preference leans towards the traditional pecan pie, a delightful apple crumb pie, or a less conventional cherry pie, mini pumpkin pies, or even peanut butter pie, there truly is no wrong choice.

If you’re in search of a new recipe that maintains a sense of tradition, allow me to suggest this pumpkin cream cheese pie.

What is Pumpkin Cream Cheese Pie?

This timeless recipe, reminiscent of beloved treats like old-fashioned apple dumplings or peanut butter balls, has a charm that never fades. Classics remain beloved for a reason!

This pumpkin cream cheese pie is an enchanting blend of classic pumpkin pie and rich pumpkin cheesecake. A luscious layer of pumpkin filling rests atop a zesty cream cheese base, creating a stunning presentation with every slice.

The pumpkin filling is infused with your favorite warm spices and strikes a perfect balance, avoiding excessive sweetness. The milder cream cheese layer complements the pumpkin, resulting in a harmonious dessert that’s hard to resist; it’s nearly impossible to stop at just one slice.

Overhead view of a sliced pumpkin cream cheese pie garnished with whipped cream.

How to Make Pumpkin Cream Cheese Pie

Creating this stunning pumpkin cream cheese pie is simpler than it looks, thanks to its beautifully layered cream cheese and pumpkin filling!

Ingredients You’ll Need

Start with an unbaked 9-inch pie crust. You can opt for your preferred store-bought crust or whip up a homemade pie crust – the choice is yours.

For the cream cheese layer, gather the following ingredients:

  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg

If you happen to forget to soften the cream cheese, you can refer to helpful tips for how to do so.

For the pumpkin layer, you will need:

  • 1 ¼ cup pure pumpkin puree
  • 1 cup evaporated milk
  • 2 eggs
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ⅛ teaspoon salt

Ensure you purchase canned pumpkin puree, not pumpkin pie filling. You’ll have about ½ cup left in a 15-ounce can of pumpkin, perfect for making a batch of pumpkin scones.

If you run short on brown sugar, don’t fret; a quick brown sugar substitute can be made. Additionally, you can discover how to soften brown sugar if yours is hard.

Feel free to swap out the listed spices with 2 ¼ teaspoons of pumpkin pie spice if you’d like.

Crimped pie crust in a pie plate, set on a beige countertop.

Making This Recipe

To start, prepare your pie crust by fitting it into a 9-inch pie plate and crimping the edges. Keep it chilled in the refrigerator while you prepare the filling.

Next, combine the ingredients for the cream cheese layer. Use an electric mixer to beat the cream cheese, granulated sugar, and vanilla until smooth. Then, incorporate the egg, beating until well combined

Cream cheese filling for pumpkin cream cheese pie in a glass mixing bowl.
Pumpkin pie filling in a white mixing bowl.

In another large bowl, whisk together the pumpkin puree with the evaporated milk and eggs. In a small bowl, combine the brown sugar with the spices, then mix this into the pumpkin mixture until smooth.

Retrieve the pie crust from the refrigerator and set it on a rimmed baking sheet. First, spread the cream cheese mixture evenly in the bottom of the pie crust, then carefully pour the pumpkin mixture on top.

As you add the pumpkin layer, do so gently to prevent mixing with the cream cheese layer, ensuring a beautiful presentation once baked.

Unbaked pumpkin cream cheese pie set on a rimmed baking sheet.
Freshly baked pumpkin cream cheese pie set on a rimmed baking sheet.

Bake the pie for 60-70 minutes, until the edges are set while the center retains a slight jiggle. Once done, let the pie cool to room temperature on a cooling rack, then cover it and refrigerate for at least 4 hours before serving.

This pie is best served with a dollop of homemade whipped cream. For an elegant touch, consider piping it onto the pie.

Two white plates, each holding a fork and a slice of pumpkin cream cheese pie.

Make-Ahead and Storage

This pumpkin cream cheese pie is perfect for making in advance, as it requires chilling for at least 4 hours prior to serving. You can bake it up to 2 days beforehand and store it in the refrigerator until you’re ready to enjoy it.

Because of the cream cheese and eggs in the pumpkin filling, remember to keep the pie refrigerated. If any moisture collects on top, simply blot it gently with a paper towel.

FAQs

Can I use a graham cracker crust for this pumpkin pie?

Of course! If you prefer a graham cracker crust, feel free to use one. You can bake it in a traditional pie pan or a 9-inch springform pan.

Can I use pumpkin pie spice instead of the listed spices in the pumpkin layer?

If you have pumpkin pie spice on hand, you can substitute it for the individual spices; just use 2 ¼ teaspoons to replace the listed amounts.

Can I use fresh pumpkin puree instead of canned pumpkin?

Absolutely! While I generally opt for canned pumpkin for convenience, homemade pumpkin puree works perfectly too. Just keep in mind that fresh puree may be lighter in color than canned.

Help! Why did the top of my pumpkin cream cheese pie crack?

Cracks in custard pies, like pumpkin cream cheese pie, often occur from overbaking. This pie will continue to set as it cools, so be sure to remove it from the oven when the center still jiggles slightly. If it does crack, don’t worry; it will still taste delicious, and you can hide any imperfections under some whipped cream!

Can I freeze this pumpkin cream cheese pie?

Yes, you can freeze the pie for up to a month, but for the best quality, aim to serve it within two weeks. Thaw it in the refrigerator overnight. Just note that freezing and thawing might slightly affect the texture, though the flavor will remain delightful.

Recipe

Ingredient Amount
Cream cheese 8 ounces, softened
Granulated sugar 1/4 cup
Pure vanilla extract 1 teaspoon
Large egg (for cream cheese layer) 1
Pumpkin puree 1 1/4 cups
Evaporated milk 1 cup
Large eggs (for pumpkin layer) 2
Brown sugar 1/2 cup
Cinnamon 1 teaspoon
Ground ginger 1/2 teaspoon
Nutmeg 1/2 teaspoon
Cloves 1/4 teaspoon
Salt 1/8 teaspoon
Unbaked pie crust 1 (9-inch)

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