This Cream Cheese Pumpkin Pie is made with a no bake cheesecake filling, a homemade pumpkin pudding and topped with whipped cream!
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Friends — this was my first ever pumpkin pie recipe on The Recipe Rebel!
Can you believe it?
I first posted this recipe in September 2016, so it was definitely due for a refresh! I’m a little late for Canadian Thanksgiving but just in time for my American friends.
If you’re looking for a fun twist on your holiday pumpkin pie recipe, this is it!
I will admit again (as I’ve admitted before) — it’s the hubs who is the pumpkin fanatic.
I have made some fantastic pumpkin desserts in the past (like this Pumpkin Cheesecake, Pumpkin Cheesecake Bars Recipe, Easy Pumpkin Pudding Cake, or Pumpkin Caramel Pecan Naked Cake!) but I think this one takes the cake.
Takes the pie? 😉
Because it’s so classic, but it has a fun little surprise hiding underneath.
And cheesecake surprises are the best kind 😉
How to make Cream Cheese Pumpkin Pie:
- The crust: you can go store bought, you can go graham cracker, or you can go all out homemade. I’ve included my favorite homemade pie crust recipe down in the recipe card, but I’ll absolutely cheat if I have to and use a refrigerated rolled pie crust. You do what you gotta do!
- The cream cheese layer: this one is simple, just mix everything up until it’s smooth! Be sure to start with room temperature cream cheese and beat that first on its own, and then add in everything else.
- The pumpkin layer: I’ve made this as simple as possible, by stirring everything together well and then cooking at once. Be sure to whisk constantly so you don’t end up with lumps!
Variations on this Cream Cheese Pumpkin Pie:
- Because I used a no bake (though you do have to cook it on the stove) pumpkin pudding, you can easily swap the traditional pie crust for a graham cracker crust and have a completely no bake pumpkin pie. Pretty cool, right??
- If you can find store bought tart shells in the freezer section of your grocery store, you could also make these into Cream Cheese Pumpkin Pie tarts, for a fun and more portable treat!
- You could also stir in some melted chocolate or even white chocolate to your cheesecake layer, making it chocolate pumpkin pie!
More pie recipes you’ll love!
- Apple Crumble Pie
- Lemon Icebox Pie
- Banana Cream Pie
- Easy Coconut Cream Pie recipe
- Strawberry Cream Cheese Pie recipe
Cream Cheese Pumpkin Pie
written by Ashley Fehr
Ingredients
Pie Crust
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup unsalted butter cold, cubed
- 3-4 tbsp ice water
Cream Cheese Layer
- 16 oz light cream cheese room temperature (2 8oz or 250g packages)
- 2 tablespoons heavy cream
- 1 1/4 cup powdered sugar
- 1 teaspoon vanilla
Pumpkin Pudding Layer
- 2 cups pumpkin puree
- 3/4 cup granulated sugar
- 3/4 cup evaporated milk or cream
- 3 large eggs
- 3 tablespoons corn starch
- 1 1/2 teaspoons pumpkin pie spice to your tastes
- Whipped cream
Instructions
- Pie Crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
- Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
- Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Use a fork to poke holes all across the bottom and around the edges to prevent puffing.
- Bake for 15-20 minutes until golden brown and set aside to cool.
- Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Add cream, sugar and vanilla and beat until combined.
- Spread over cooled crust and refrigerate.
- Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, eggs, corn starch, and pie spice with a whisk until completely smooth.
- Cook over medium heat, whisking frequently, until noticeably thickened thickened (mixture is pretty thick to begin with) — about 6-8 minutes.
- Cool 10 minutes before spreading over cream cheese layer. Refrigerate until chilled and set, at least 6 hours, overnight is preferable.
- Serve with whipped cream.
Nutrition Information
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Lindsay Yellen says
I made this in the past and it turned out great but now the pumpkin layer is turning out soupy, like the other reviewers have said. I’m not sure what I’m doing wrong.
Donna says
The ingredients list a vanilla instant pudding, but in the instructions, it just mentions a tsp of vanilla flavoring.
The Recipe Rebel says
Hi Donna, there is no vanilla instant pudding in this. And I am not finding that in the instructions. Where do you see it?
tammy says
Can this pie be frozen?
Ashley Fehr says
I wouldn’t recommend freezing this one
Rachael says
I made this recipe and the pumpkin mixture came out horribly runny when I pulled it out of the fridge the next morning. Really disappointed.
Ashley Fehr says
I’m sorry to hear that! It definitely does not have the same texture as a baked pumpkin pie, but it should be a thick custard that holds its shape.
Sara Layt says
My daughter and I tried this yesterday. When we pull the pie out of the fridge today it was a soupy texture… Like putting. What did we do wrong and how can we rectify that? I appreciate your help.
Sarah says
*pudding, using voice to text sorry. 🙂
Ashley Fehr says
Well, the filling is a pudding, but it shouldn’t be soupy. It will be the texture of any other cream pie made with a homemade custard base.