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 in Blue Pie Pan
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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 a slightly different, but so pleasing, experience. 

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

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!

Pouring Filling into Homemade Pie Crust

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. 

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.

Knife Swirling Cream Cheese in a Pumpkin Cream Cheese Pie

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 during 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.
Overhead Image of Pumpkin Cream Cheese Pie on White Surface

How to Store

Let the pie cool completely, then loosely wrap it in plastic. Refrigerate for 3-4 days. If the pie has been cut into, I prefer to store individual pieces in airtight containers.

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

Can I Freeze Pumpkin Cream Cheese Pie?

Yes! To freeze the pumpkin cream cheese pie, wrap the completely cooled pie in plastic wrap or aluminum foil. Place into a freezer-safe sealable plastic bag or airtight container. Be sure to label and date. It will last up to 3 months in the freezer.

Pumpkin Cream Cheese Pie Slice with Bite Removed Showing Inside Texture

More Holiday Pies

4.82 from 11 votes

Pumpkin Cream Cheese Pie

Prep Time 15 minutes
Cook Time 50 minutes
Chill in Refrigerator 5 hours
Total Time 6 hours 5 minutes
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.

Ingredients

  • 1 homemade pie crust, or 9-inch store-bought crust
  • 2 packages (16 ounces) cream cheese, softened
  • 1 cup (200 g) 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

  • Preheat the oven to 375°F.
  • Place the unbaked pie crust in a 9-inch pie pan. Cinch the edge of your pie crust to create your desired shape.
  • 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.)
  • Bake the pie crust for 10 minutes. Remove the crust from the oven and let it cool while you prepare the filling.
  • In a large bowl, combine the cream cheese, sugar, and flour with a hand mixer on low speed until creamy.
  • Reserve 1/2 cup of the cream cheese mixture and set it aside.
  • 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.
  • Pour the mixture into the baked crust.
  • Meanwhile, in a medium bowl, combine the milk and reserved cream cheese mixture. Blend until smooth and creamy.
  • Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture.
  • 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.
  • Bake the pie for 20 minutes. Then, cover the edge of the crust with aluminum foil and bake another 15-20 minutes.
  • Remove the pie from the oven and let it cool on the counter for 30 minutes.
  • Transfer the pie to the refrigerator to let chill for 4-5 hours before serving.

Video

Notes

PIE CRUST RECIPE (clickable link)

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

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

  2. 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!

  3. 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!

    1. 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?

  4. 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

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