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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Stephanie H. says
What a great twist to serving pumpkin pie for the holidays this year! I would want to add some pecans to the crust and add some caramel to the topping. Yummy:)
Ashley Fehr says
You can never go wrong with caramel!
Tracy says
My twist – Gingersnap Crumb Crust and some Candied Pecans on top. That said, this looks super yummy!
Ashley Fehr says
I love gingersnaps! Great idea!
Keri Justice says
This pie looks amazing! I made a pumpkin crunch cake the other day that was a amazing- the bottom layer was like pumpkin pie, and then the top was crunchy with peacans, it could totall be made into a pie version. But this is on my to make list. Thanks for the recipe.
Ashley Fehr says
Oh my word — that sounds incredible! I love a good crunchy topping!
Caitlin says
I like making it into a pumpkin silk pie
Julie D says
Oh this looks to die for!! My twist would be to sauté some apple slices (Lobo would be delish) in butter, brown sugar and a little cinnamon, let them cool and then arrange them on top.
Ashley Fehr says
Oh YUM! Two fall favorites combined!
Steph says
My twist would be to add cardamom.
Lori Jean Williams says
I’m not in Canada so unfortunately I can’t win this, can I? It is an awesome prize!! I wanted to share my little add on for this delicious pie. I would put a thin layer of Dark Chocolate Ganache on top!! Thanks for the recipe. I so wish I could win this. Lori from USA.
Ashley Fehr says
Unfortunately not! I still love hearing from you though! Chocolate on everything in my opinion 😀
Deb says
I’d make the cheesecake layer thicker and the pudding layer fluffier by adding whipped cream/topping.. Yours looks sooooooooooooooooooooooo yummy, I HAVE to try this!!
Ashley Fehr says
Oh yum — that’s a great idea!
Nancy Hrba says
I would add some pineapple to the cream cheese. Yours looks great!
Kathy says
This looks sooooo good. My twist would be to increase the cheesecake and decrease the pumpkin!
Rachel @ Bakerita says
This looks BEYOND delicious, Ashley! I’m obsessing over that cream cheese layer and dreaming about devouring that slice. Must try this!!
Vunda V says
well my twist on pumpkin pie would be for me to actually attempt making one! I need to get better at kitchen skills!
Ashley Fehr says
You just have to start trying! 🙂
joy says
i put a pre-made pumpkin pie inside chocolate cake batter, and baked it 🙂
jan says
I’d add a caramel drizzle and sprinkle with some pecans
Francine says
I think I would substitute chocolate cream cheese for the cream cheese called for!
Julie Gibson says
This looks absolutely delish! My twist would be pecans in there somewhere …
Sarah @ The Gold Lining Girl says
Okay, this is awesome. I have a lot of pumpkin cheesecake recipes, but this cream cheese pumpkin pie is a totally new spin on that idea. Of course the cream cheese needs to be right in a pumpkin pie. I love this! So creative. And the layers are beautiful!
Ashley Fehr says
Thanks Sarah!
Veronica U says
What a great twist! I have never seen this before. Can’t wait to try it. My twist would be to incorporate caramel – maybe on the bottom like you did or somehow into the topping!
Ashley Fehr says
Ooo I love that idea! That had definitely crossed my mind too!
Sarah @Whole and Heavenly Oven says
So this pie is pretty much the most gorgeous thing I’ve EVER seen in my life. I mean, those layers girl!! And the fact that there’s cheesecake hiding underneath the pumpkin layer is GENIUS! I’d be eating the whole thing myself for sure!
Ashley Fehr says
Thanks Sarah! I think pretty much every dessert should have a cheesecake layer!
Gayle @ Pumpkin 'N Spice says
Wow! I can’t believe this is your first pumpkin recipe, and I’m surprised (but very glad) you posted one! Pumpkin is definitely an acquired taste, but it looks like you really nailed this pie. Love how thick and creamy this is. Just what I want for breakfast! 🙂
Ashley Fehr says
Haha, my first pumpkin pie! Not the first I’ve ever made though 😉 I’ve got to keep the hubs happy somehow! Thanks Gayle!