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4.82 from 11 votes

Pumpkin Cream Cheese Pie

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.
Prep Time15 minutes
Cook Time50 minutes
Chill in Refrigerator5 hours
Total Time6 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cream Cheese Pie
Servings: 8
Calories: 417kcal
Author: Amanda Rettke--iambaker.net


  • 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


  • 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.



PIE CRUST RECIPE (clickable link)


Calories: 417kcal