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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Cream Cheese Pumpkin Pie
- 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
- 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.
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Debbie Swaim says
My twist would be to use sweet potatoes instead of the pumpkin.
Oh wow i thought the same hing, sweet potatoes! !! Hmmmm I wonder….
My twist would be to add a creamy, light chocolate layer. Top off with chocolate shavings. Yummy!
angela m says
My twist would be adding caramel drizzle and candied pecans
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!
linda barksdale says
i would add cheesecake pudding to the cream cheese mixture. thanksgiving blessings!
Lisa Powell says
How much pudding would you add per pie?
Stacey Lynn says
I’d add a thin layer of chocolate in the middle.
My twist would be adding a creme brúlee topping on top!
Mandy Hammons says
My twist on a classic pumpkin pie would be adding a pecan pie layer to it
I would use a graham cracker crust.
Shirley Miller says
I might try making mini pies!
I’d love to make a chocolate caramel gluten-free crust!
Joyce Hiebert says
I just may try this recipe for Thanksgiving. I usually make a ? Pumpkin chiffon pie, but this looks very decadent.
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!
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.
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.
Ashley Fehr says
What a great story! I think recipes are the best when they’re passed down — I have so many of those myself! What a wonderful memory to have!
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!
Brittany Owens says
My twist on a pumpkin pie crust would be a snickerdoodle crust!
I would double the cream cheese on the bottom and add toasted canied pecans on top
Linda V says
I would love to add toasted and chopped pecans. Thanks for the giveaway!
Shannon Drummond says
I love love love traditional pumpkin pie. I think candied pecans on the crust would be great!!!!