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
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Pin this recipe to your favorite boardCream Cheese Pumpkin Pie
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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Wendy Forbes says
My twist would be adding a gingersnap crust and meringue topping.
Joanie says
My twist comes from my Momma’s secret cheesecake recipe handed down through generations. I make my own chocolate crust & add pumpkin to our family recipe & it’s amazing! I make it during the fall & share it with family & friends!
Heather Schirmer says
I love all things pumpkin – this would be great for parties as miniatures – bite size
Ashley Fehr says
Oooo, I love that idea! Perfect for entertaining!
Karen says
The first thing I would do is make a gluten free pumpkin by by using a gf Gingersnaps crust. I would also add a splash (or two) of coconut rum to the filling as well as my whipped coconut cream topping then sprinkle toasted coconut over top.
Susan says
Several years ago, I found a recipe for a caramel pumpkin pie. You make a caramel sauce and stir it into the pumpkin mixture. It’s so creamy and adds a smooth richness to the pie – delicious!
Ashley Fehr says
That sounds totally decadent!
Ronald Gagnon says
Use walnuts and chocolate flakes
Lisa Stover says
I think I’d like to try making the crust with chocolate graham crackers 🙂 I’d also shave a few chocolate curls onto the top.
Ashley Fehr says
I love that — it also makes it no bake!
Alessandra says
I love pumpkin pie! I make it with a chocolate crust sometimes.
Paula O'Brien says
I too like to cook with Carnation Evaporated Milk it makes everything creamier and just tastes better. I am the baker for the family at Thanksgiving and Pumpkin Pie is a MUST!!! Last year I also made a cream cheese pumpkin roll for those who like cake. I WILL be making this pie this year! Thank you for the recipe.
Ashley Fehr says
Oh, I love the idea of a cake roll! I hardly ever make them! Thanks Paula 🙂
Tawnia Savon says
I am not a fan of regular pastry crusts, they’re too bitter to my palate, so I like to switch things up by using a shortbread crust for my pumpkin pies, yummy!
Ashley Fehr says
That sounds delicious!
Jen | Baked by an Introvert says
I’m crazy for pumpkin pie and this one is EVERYTHING! I love that you added a cream cheese layer under the pumpkin layer. I imagine it tasting like pumpkin cheesecake which is my absolute favorite!!
Aunt Coco says
Our twist is to use ginger snaps as the crust. Yum! It’s not a huge story, but it’s a huge flavor!
Brenda Penton says
That looks really good! I’ve never made a “real” pumpkin pie, I’ve always made my own spin. Yours looks delish!
This year I plan to make an icebox pumpkin pie.
Tammy Morse says
My twist would be to make two layers the bottom one paleo crust made out of almond flour (sugar free) substitute with splenda instead of sugar for the diabetics (if possible then pumpkin pie mixture the old fashion was right from scratch. boil the pumpkin smash the pumpkin) and ginger snap for the top ,whip the cream cheese in pumpkin mixture and you have a and sugar free pumpkin cheesecake pie in an almond pie crust . I have family and friends and myself i have to cook this sugar free and Paleo way and it is very good and better for you .
Natasha Topolnicki says
I would take your ideA and turn it into no bake pumpkin cheesecake parfaits! Yummy layers of pumpkin, cheesecake and graham cracker crumbs. Yum!
amy guillaume linderman says
i would try a layer whole berry cranberry sauce
Cindi says
I would add some toasted walnuts and coconut to my pie!
Misha Hunter says
I love the idea of two layers so my twist would be a pretzel crust topped with a cheesecake layer, pumpkin layer, a layer of candied pecans, topped with a marshmallow cream cheese frosting. 🙂 Would love to win! Thanks for the offer!
Ashley Fehr says
Oh my — that sounds totally decadent and delicious!
Jennifer Murphy says
I would make this pie with more layers, maybe even without the crust, more like a truffle. It looks delicious!
Jacquie tooles says
I would add chocolate shavings and cocoa powder as garnish
Cassie says
I would use a chocolate graham cracker crust!