Cream Cheese Pumpkin Pie

Prep Time 30 minutes
Total Time 50 minutes
Servings 8

Jump to Recipe

This Cream Cheese Pumpkin Pie is made with a no bake cheesecake filling, a homemade pumpkin pudding and topped with whipped cream!

cream cheese pumpkin pie whole with whipped cream and purple towel in the background

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!

cream cheese pumpkin pie cut with pieces removed in blue pie plate

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 CheesecakePumpkin 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 😉

slice of cream cheese pumpkin pie up close on white plate with white background

How to make Cream Cheese Pumpkin Pie:

  1. 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!
  2. 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.
  3. 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!
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

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!
cream cheese pumpkin pie white plate with bite taken out on fork

More pie recipes you’ll love!

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Cream Cheese Pumpkin Pie

4.47 from 13 votes
This Cream Cheese Pumpkin Pie is made with a no bake cheesecake filling, a homemade pumpkin pudding and topped with whipped cream!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Cuisine American
Course Dessert
Servings 8
Calories 357cal

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

Calories: 357cal | Carbohydrates: 43g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 334mg | Potassium: 318mg | Fiber: 1g | Sugar: 24g | Vitamin A: 7840IU | Vitamin C: 2.3mg | Calcium: 172mg | Iron: 1.8mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

Comments

  1. Jen Z. says

    Thanks for this recipe! I’m undecided on what my twist will be on it for this Thanksgiving. Either a crust with Ginger Snaps or cinnamon graham crackers with pecans. I might just have to make one of each and let the crowd decide! I’m thinking even some orange zest in the cheesecake portion would be wonderful!

  2. Joyce Hiebert says

    I just may try this recipe for Thanksgiving. I usually make a ? Pumpkin chiffon pie, but this looks very decadent.

  3. Melinda says

    For years I’ve made a pumpkin pecan pie. The first layer is pumpkin filling minus the milk. The second layer is pecan pie. You get the best of both worlds! It’s a Libby’s recipe from probably 25 years ago, and my very favorite!

  4. Dawn L says

    I would make a shortbread crust & add a layer of caramel to this incredible pie. I love pumpkin all year long. I love it in sweets & I love it savory in my pasta too.

  5. Missy says

    My grandmother taught me to make pumpkin pie, in a hurry, because my husband invited his boss and bosses wife over for pie the next night. I had never made a pie in my life, sooo. off to grannies I went. Gram was an exceptional cook, running a restaurant for many years. So, she first taught me the crust, then we must put butter aver the entire crust, to provide a glistening top when baked. We pretty much followed the recipe on the Carnation can, except we added a tad, (technicall name), more cinnamon, and a smaller tad bit more cloves. The other difference was instead of two cans of milk, we used one can and approx. one half to two thirds cup of milk, I always use two percent. That was fifty years ago and that is my recipe that I have passed down and shared with many. Oh yes, his boss was very proud of my husbands new wife.

  6. eileen marie says

    I’ve actually made a layered pumpkin pie with dark chocolate chiffon and fresh whipped cream. To.die.for. Can’t wait to try this recipe out!

4.47 from 13 votes (9 ratings without comment)

Leave A Reply

Have you tried this recipe? Leave a rating