Pumpkin Cream Cheese Pie

filed under: Dessert · Pies + Tarts on October 23, 2020

Pumpkin Cream Cheese Pie is a pumpkin pie with a cream cheese swirl that makes this dessert the perfect combination of pumpkin pie and cheesecake. Try my Pumpkin Cheesecake for another rich and delicious pumpkin dessert.

Pumpkin Cream Cheese Pie

Fall is the perfect time to add a little (or a lot) of pumpkin flavoring to all of your favorite treats. And, why settle for a traditional pumpkin pie when you can add some cream cheese to the dessert? Plus, with a beautiful marble design in the pie, this dessert is as lovely as it is delicious.

What makes this pie different from Pumpkin Cheesecake? It is the purity of the flavors. In this pie, the pumpkin is the star and it complimented beautiful sweet bites with the cream cheese swirl. I have loved my Pumpkin Cheesecake recipe forever, but this one is a new contender for the favorite! I loved how each bite was slightly different, but so pleasing, experience. 

Pumpkin Cream Cheese Pie in Blue Pie Pan

Pumpkin Cream Cheese Pie Recipe

It all starts with my Homemade Pie Crust for this recipe. However, you can definitely use a store-bought pie crust if that works better for you. I also have an Impossible Pumpkin Pie that doesn’t even have a crust, if you want to try that, too!

"Docked" or a Pie with Fork impressions so it doesn't bubble for homemade pumpkin cream cheese pie

Preparing the Homemade Pie Crust

Before we can get to making the pie, the homemade pie crust dough does need to chill in the refrigerator for a minimum of one hour. We let the dough chill overnight for the best results. Let it come to room temperature before rolling it out. I will go into that more below.

Whether you make your own homemade pie crust or use a store-bought crust for this Pumpkin Cream Cheese Pie, it has to be baked for ten minutes first. Preheat the oven to 375°F and place the pie crust in a 9-inch pie pan. Next, cinch the edge of the pie crust to create your desired shape. 

Pouring Filling into Homemade Pie Crust

Then, before baking the crust, be sure to dock it. To dock the crust simply means to poke holes in the crust with a fork. This will help the crust to cook more evenly and prevent any pockets or bubbles from forming in the crust. (You may also want to add pie weights.) Bake the crust for 10 minutes. Remove it from the oven to cool a bit before adding the filling.

Overhead Image of Pumpkin Cream Cheese Pie on White Surface

How to Make Pumpkin Cream Cheese Pie

While the crust is cooling, mix together the cream cheese, sugar, and flour with a hand mixer (on low) in a large bowl. After the mixture is creamy, reserve 1/2 cup of the mixture and set it aside. You will be using that to create the marbling effect in the pie.

To the large bowl with the cream cheese mixture, add the pumpkin. Next, add the eggs, one at a time. Finally, add the spices and mix with a hand mixer until it is smooth and creamy. Pour this pumpkin mixture into the baked crust.

Knife Swirling Cream Cheese in a Pumpkin Cream Cheese Pie

Meanwhile, in a medium bowl, add the milk to the reserved 1/2 cup of the cream cheese mixture. Mix until creamy and use a spoon to dollop the mixture on top of the pumpkin mixture. To get the marbled look, use a knife to make an S-shape, combining the cream cheese mixture with the pumpkin mixture. Give the pie pan a quarter turn and make another S-shape with the knife.

Bake the pie for 20 minutes. Then, cover the edges of the pie with aluminum foil and bake for another 15-20 minutes. Remove the pie from the oven and let it cool on the counter for about 30 minutes. Finally, place the pie in the refrigerator to let it chill for 4-5 hours before serving. Store the leftovers in the refrigerator.

One Piece of Pumpkin Cream Cheese Pie on Plate with Fork Taking Bite

Why Did My Pie Crust Fail?

Well, hopefully, you don’t need to read this part, but there are some reasons your pie crust may have fallen or shrunk. Sometimes the pie crust can fall during blind baking (such as in the 10 minutes of baking time before adding the filling). Here are some things to keep in mind so your pie crust turns out every time:

  • Chill the pie crust dough for a minimum of one hour before working with it. In fact, we found the best results happened when we chilled the dough overnight. But, be sure to let the dough come to room temperature before working with it.
  • Do not over-handle the dough when rolling it out.
  • Dock the crust OR add pie weights before blind baking. Docking is simply poking holes into the crust to allow steam to escape. Don’t forget to dock up the sides of the crust as well. Adding pie weights is another way to blind bake a crust. When adding pie weights, line the top of the crust with parchment paper or heavy-duty aluminum foil. Use pie weights, pennies, rice, or dried beans to hold down the crust when baking.
  • Make sure the water is ice cold when adding to the dough.
  • When trimming around the pie crust, leave a little extra over the edge to fold under for a proper border.

Pumpkin Cream Cheese Pie Slice with Bite Removed Showing Inside Texture

4.75 from 8 votes
Pumpkin Cream Cheese Pie
Prep Time
15 mins
Cook Time
50 mins
Chill in Refrigerator
5 hrs
Total Time
6 hrs 5 mins
 

Pumpkin Cream Cheese Pie is a pumpkin pie with a cream cheese swirl that makes this dessert the perfect combination of pumpkin pie and cheesecake.

Course: Dessert
Cuisine: American
Keyword: Pumpkin Cream Cheese Pie
Servings: 8
Calories: 417 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 1 homemade pie crust, or 9-inch store-bought crust
  • 2 packages (16 ounces) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 can (15 ounces) pumpkin
  • 3 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon milk
Instructions
  1. Preheat the oven to 375°F.

  2. Place the unbaked pie crust in a 9-inch pie pan. Cinch the edge of your pie crust to create your desired shape.

  3. Dock the crust (poke holes in the crust with a fork) before baking OR use pie weights. (See the section above for tips on making a perfect pie crust.)

  4. Bake the pie crust for 10 minutes. Remove the crust from the oven and let it cool while you prepare the filling.

  5. In a large bowl, combine the cream cheese, sugar, and flour with a hand mixer on low speed until creamy.

  6. Reserve 1/2 cup of the cream cheese mixture and set it aside.

  7. To the remaining cream cheese mixture in the large bowl, add the pumpkin. Then, add the eggs, one at a time, until incorporated, followed by the cinnamon, nutmeg, ginger, and cloves. Beat on medium speed until smooth.

  8. Pour the mixture into the baked crust.

  9. Meanwhile, in a medium bowl, combine the milk and reserved cream cheese mixture. Blend until smooth and creamy.

  10. Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture.

  11. Use a knife to swirl the cream cheese mixture into the pumpkin mixture in an S-shaped motion. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. This will give the pie that beautiful marbled look.

  12. Bake the pie for 20 minutes. Then, cover the edge of the crust with aluminum foil and bake another 15-20 minutes.

  13. Remove the pie from the oven and let it cool on the counter for 30 minutes.

  14. Transfer the pie to the refrigerator to let chill for 4-5 hours before serving.

Recipe Notes

PIE CRUST RECIPE (clickable link)

 

Looking for More Pumpkin Recipes?

Pumpkin Pecan Dump Cake

Pumpkin Cream Cheese Swirl Muffins

Caramel Pumpkin Butter Bars

Pumpkin Cream Cheese Swirl Loaf

This recipe was inspired by Betty Crocker’s Pumpkin Cream Cheese Pie with Cookie Crust.

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Comments

  • Dottie says:

    Could you use a golden Oreo crust??

    • Elizabeth Keeney says:

      Hi, Dottie! I work with iambaker and am happy to help with questions. We have not tried that, but it sounds delicious! Let us know how it turns out if you try it!

  • Joy says:

    I’m not much of a baker (I cook from scratch, but baking is an Art all on its own!).
    I just wanted to say you inspire the little baker inside of me! Thank you for your delicious recipes!!!

  • Khristi says:

    I’m not much of a baker, but this looked at good, I had to try. The recipe was at easy to follow! And, Yummmmnn

  • Melissa pike says:

    Nice met u i tried taste sound good everything try best i am hard and hearing i am learning lots thing do foods i hope so i like

  • Liza says:

    Hello,

    I live in UK and just wanted to confirm what cream cheese do I use in this: block or spreadable? 🙂
    Thanks

    • Elizabeth Keeney says:

      Hi, Liza! I work with iambaker and am happy to help with questions. We used blocks of cream cheese. Have a great day!

  • long says:

    Great pumpkin pie!!!! It’s smooth and creamy and really pretty. I’m tried it with a graham cracker crust and it really deligiou. thanks for sharing

  • Aurora says:

    Sound very good ! Will make it next weekend!

  • Arnell VerHoef says:

    This looks so Delish!! Is there a substitute for the 3 TBS flour? We can’t have it as we are GF. The crust is an easy sub but I’m wondering about the flour in the pie itself. Thank you for all of your fantastic recipes!

  • David George says:

    Haven’t made it yet, but it sounds delicious! Going to try it this weekend. By the way, what about a chocolate crust?

  • Danielle says:

    Could we use a Graham cracker crust?

  • Sandra Alejandro says:

    Hi! I will be using a regular walnuts and nuts pie crust to do this recipe but I want to know if I have to follow also the instructions to cover the crust with foil or not. Please advise.
    Thanks!

  • joan lips says:

    dOES THIS PIE FREEZE WELL

  • Tanya says:

    This recipe is so easy and delicious. I put the pie in overnight to form. I love to bake and have tried so many crust recipes that I had almost given up, but because I have made several of your recipes I decided to try yours. It was gooey before the fridge but I added a little flour, rolled it and it was the perfect texture and flaky when baked. Growing up on a farm, I was always disheartened that I couldn’t make pie crusts like my grandmother even though I used shortening. Thanks for restoring my faith. Delicious!

    • Amanda Rettke says:

      Love this Tanya! Thank you for sharing!

  • Daniel says:

    Just took this out of the oven. It looks and smells great!

  • Lee says:

    This pumpkin cream cheese pie was a hit at our Thanksgiving dinner. I’m not much of a baker either (@Joy), but this turned out perfectly. Everyone loved the taste, level of sweetness, and even received comments about the texture being just right–not too dense and not too light. I followed the recipe but adjusted it for my gluten intolerant child–used store-bought GF pie crusts & substituted GF flour (just 2 Tbsp as I was afraid that it might affect the texture), organic cane sugar & since my oven runs hot, I baked it at 350. This recipe has made it to our “make-it-every-year” list. So easy & so good!

    • Amanda Rettke says:

      Thrilled you all enjoyed it, Lee!

  • Alice S says:

    I made the pie, and it is absolutely the best pumpkin pie ever.

  • Samdhya shelke says:

    What can we use instead of egg

    • Elizabeth Keeney says:

      Hi, Samdhya! I work with iambaker and am happy to help with questions. Here are some egg substitutes you could try. Have a great day!

  • Mohamed Nasser says:

    amazing

  • Ashley says:

    I had way too much extra pumpkin filling not enough for a second pie but a little more than half

    • Amanda Rettke says:

      That’s odd. We’ve literally made 3 of these in the past week and the amount of filling is not an issue at all. Did you use the correct size pan?

  • Amy Wong says:

    I made extra pumpkin cheese fillings. Can I keep in the fridge and bake later. Or baked another and store in Freezer or Cooker for Christmas Eve use