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 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.
Ingredients (full recipe below)
- Homemade Pie Crust–If you make this crust, please note that it makes two crusts, so you will have an extra pie crust you could use in another recipe.
- Cream cheese
- Granulated sugar
- All-purpose flour
- Can of pumpkin–Canned pumpkin is just pumpkin in a can. There should be no seasoning, spice, flavoring, or sugar added. This is different than Pumpkin Pie filling, which has spices and flavoring already added and is sweeter.
Preparing the Homemade Pie Crust
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. Bake the crust for 10 minutes. Remove it from the oven to cool a bit before adding the filling.
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.
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.
Looking for More Pumpkin Recipes?
- 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
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 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.
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.
This recipe was inspired by Betty Crocker’s Pumpkin Cream Cheese Pie with Cookie Crust.