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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Regina Beaulac says
I will make it and then hide it from my family, grab a fork and dig in. If after I glued down to the couch I will decide if it needs anything more than this recipe calls for.
JessZ says
Can’t wait to try this recipe! I made a pie with a chocolate layer a couple of years ago. Last year, I used crumbled ginger snaps for the crust, and I add a dash of extra cloves and ginger because my husband loves it with more of a kick.
Lenore Derouin says
I think homemade caramel sauce and chopped pecans are going on this pie tonight!
Danielle S says
For our pumpkin pie we always add extra cloves. We love that flavor.
Laura says
Wow what a great taste this pie will be. My twist would be to use a chocolate graham cracker crust, use Splenda or sugar free maple syrup in the fillings and crushed pecans for the topping….And using carnation milk? O would never have thought of that……guess I will be doing this from now on because I use skim milk and things do not turn out right with that milk. Or Almond milk might work as well. Going to have to try this for Thanksgiving this year. My granddaughters husband is a pumpkin pie fanatic!
kathy k. says
I would use chocolate whipped cream with pecan’s on top of it with a drizzle of chocolate and caramel and for the pie crust try gingerbread cookies.
Judith says
peanut butter pumpkin pie!
sandy Guerra says
My twist on pumpkin pie, is using chocolate glaze on top of the pumpkin pie and whipping cream on side.
Kim K says
I would definitely use pure maple syrup to make a twisted pumpkin pie.
Kathryn says
I would make the pie with a gingerbread crust. Gingerbread and pumpkin go so well together!
Ashley Fehr says
Yes they definitely do!
Rita Merriam says
This recipe looks amazing another twist I might try to get that pumpkin spice latte flavour would be to make a coffee flavoured cheesecake layer. I think I’m trying both this weekend:0
Ashley Fehr says
Oh, now that’s brilliant! Like a pumpkin spice latte!
karen r says
Everything is better with chocolate, so I’d make it with a chocolate crust
Mallory says
I would top with chopped candied pecans before the whipped cream.
Brenda Lovett says
I think a baked pecan crust would be great with this. Instead of baking in a pie pan use a square 8 or 9 inch baking dish. But then it wouldn’t be a pie. ?
Caitlin says
One thing I always associate now with this time of year are pumpkin spice lattes. I can only imagine that this would be good in pie for as well. So take a pumpkin pie and add nutmeg and some cinnamon and somehow add just a little bit of that coffee flavor to it. If I had the option, I would make one pie with the coffee flavor to it and one without because not everyone would want it. I would also include walnuts and Carmel and chocolate drizzle on top. I would leave the option of whipped cream to each individual.
Ashley Fehr says
Yes, someone else mentioned the coffee too! I can’t believe I didn’t think of that — brilliant!
Rosanne Clark says
we like to sometimes drizzle caramel or butterscotch over a pumpkin pie
Modesa says
Grounded cinamon and maple cream drizzled on top..yummmy
Wanda Tracey says
I would add some cinnamon and cloves spices to the pie crust .
Trish Stahl says
I would add a small amount of chocolate, everything tastes better with chocolate.
Kate D. says
I think a gingersnap crust would be terrific!
Sam L says
I would probably add some sort of crunch factor to pumpkin pie like nuts or something! 🙂