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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Laura McVicar says
I think toasted coconut would be a fun twist
Glogirl says
My twist on pumpkin pie would be to add a citrus flavour with grated lemon or orange peel.
Diane Marks says
I would do a pumpkin ginger snap crust with extra spices in the pumpkin pie filling and add swirled caramel through the cream cheese layer then top the pie with pumpkin pie whipped cream a drizzle of chocolate ,salted caramel !!! Enjoy !
Kristin Long says
My twist would be to add a caramel drizzle and serve with vanilla infused whipped cream – Yum!
Kendra @ www.joyinourhome.com says
This recipe sounds perfect, Ashley, but if I had to add a twist I’d add a pinch of nutmeg to the pumpkin filling and in the whipped cream! Love the spice it adds! I nedd to make it for Thanksgiving nexr week! Thanks for a fabulous giveaway!
Erin says
I would probably do a ginger snap crumb crust and instead of separate layers, I’d do a pumpkin cheesecake swirl. Yum!
Heather says
So .. much like there is a chocolate chip cookie pie in existence, I would do a pumpkin chip cookie pie! Yummo!
Justine says
Gingersnap cookie crust
Natalie says
I would put my pumpkin pie in a ginger snap crust and flavour the filling with coffee and a chocolate swirl. To finish it off I would top it with a brown sugar whipped cream.
Kristy Tidwell says
Coconut cream and dark chocolate shavings
Tiffany says
I adore pumpkin everything! Adding maple syrup and candied pecans on top with maple whipped cream!
Samantha says
I love to add extra spices or make it into a cheesecake type of pie
Jonnie says
I would love to try a pumpkin ice cream pie
Linda says
My pumpkin pie would have a little bit of kabocha squash in it.
Wendy hutton says
My twist to the pumpkin pie is with the filling I mix mashed carrots, you get yor veggies in your pie and it all tastes the same, my mom used to do this growing up when we didn`t have pumpkin she would puree carrots adds spices and it tastes jus tlike pumpkin pie
Stephanie Schiltz says
I like to add a little orange zest to my pumpkin .
Candice says
I am not very creative, but think a graham cracker crust might be good. Also, I would like to make a vegan pumpkin pie.
Deb says
I just made a batch of gingernaps last night and they are just calling for me to make a crust for a pumpkin pie! I love pumpkin and spicy gingersnaps together and when you add a cheesecake filling/layer as well it’s just a match made in heaven!! Your pumpkin pie looks heavenly and oh how I’d love to have a piece of it for breakfast this morning with my coffee!!:)
Gilda McCain says
Your pie sounds delicious. I am not a very creative cook but I think a pecan crust and some type of caramel would be good additions to pumpkin. Thanks for your giveaway.
Tammey Sweezer says
Hi. Each year I try something a little different depending on my mood that day. I’ve cooked down a pumkin, yes an actual pumkin one year. I have sprinkled cinnamon on top. Mixed pumkin puree with homemade apple pie filling; the apple pie on the bottom and the pumkin on top. That one was really good. Last year, I mixed sugar-free maple syrup in with the pumkin pie puree to make the pumkin pie and put sugar-free maple syrup design of a leaf on top. (Hubby is a diabetic), Thank you for your idea, it will be one I will try this year among some others. Thank you for reading.