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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Julia (@Imagelicious) says
Two confessions:
1. I’ve never tried or cooked with evaporated milk. Always wanted to try.
2. I’m not a fan of the traditional pumpkin pie.
My twist would be I guess making a different kind of pie but adding pumpkin to it. I see a pie with custard, similar to the one you get in the famous Portuguese Natas pastries. That kind of thick custard is popular in Russian desserts. But I’d add a bit of pumpkin and all the pumpkin spices to it. I think evaporated milk could be used there too.
Averie Kenery says
A little bit of bourbon, or Kahlua surprisingly, goes a long way!
Recipe Guru says
I’m sure it does! You know what else goes a LONG way???
Branka Stefanovic says
Love the recipe…definitely a must try. For my family’s taste, I would make the crust from ginger snaps and add some maple syrup to the cream cheese. Thank you for the chance ?
Teri says
I spread a layer of whipped topping on the pumpkin pie and then sprinkle some crushed pecans on top for a little crunch! 🙂
Trish Balaniuk says
I like the sound of a gingersnap crust with a bit of freshly grated nutmeg on the whipped cream!
Jenny Scheldberg says
Mmm…pie! I think an ice cream cake pumpkin pie would be amazing.
Rhonda Hill says
Can’t wait to make this.
Florence C says
I like pecan on my pumpkin pie with a chocolate drizzle.
Donna Maroulis says
I like to give all my recipes a little personal touch to make them ” mine ” ! I love this recipe , to make it ” mine ” I would add a little pumpkin spice to the whipped cream topping !
Monique L.S. says
I actually prefer a traditional pumpkin pie, on its own with no accompaniments (no whipped cream, no ice cream).
Laura Dykstra says
I would put a brown sugar nut crumble on top of the whipped cream
Geraldine Gage says
using vanilla wafers to make crust
Ryan B says
My Twist on the Classic would be to introduce Sweet Potatoes and a Graham Cracker Crust
Laura Madsen says
I would make this one but with a graham cracker crust.
kesha says
I think I would make a marshmallow buttercream to top mine off!
Piroska says
My twist would be to incorporate a hazelnut/chocolate (Nutella-type) layer.
Wendy Wagar says
My recipe is very similar to yours. I make a pumpkin mousse instead of pudding!
Nita Sanders says
Molasses.
Mary Eshbach says
I love it with caramelized walnuts on top or in the crust.
Amanda says
use chocolate crumb crust instead of regular–yum!
judy vonboncel says
In reading through, I never thought about using evaporated milk in place of whipping cream in recipes, what a great tip.