Pumpkin Pie with Cream Cheese is the upgrade you didn’t know your dessert table needed.
This recipe blends classic pumpkin pie flavor with the silky richness of cheesecake but without the fuss of a water bath.
Just one creamy, flavorful layer that slices beautifully and tastes even better on day two.
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The Inspiration Behind This Pumpkin Pie
So one of my favorite recipes on my blog is a White Chocolate Raspberry Cheesecake Pie.
That dessert is an easy formula so I decided to reproduce a pumpkin pie version, which was delish. I think you'll like it too.
Before You Start
The cream cheese makes the filling thicker and richer than a traditional pumpkin pie, so soften it well and blend until smooth. The pie needs to chill before slicing, and a thermometer is the easiest way to know it’s fully set.
Pumpkin Pie Ingredients
- Graham cracker pie crust (or use pastry crust)
- can of pumpkin puree
- package of cream cheese
- can of sweetened, condensed milk (substitutes for condensed milk)
- egg
- vanilla extract
- sea salt
- ground cinnamon
- ground nutmeg (does fresh nutmeg matter?)
- ground cloves
Or make your own homemade pumpkin spice or use one of these pumpkin pie spice alternatives.
See Recipe Card for amounts
How to Make This Pie
Making this pumpkin pie with cream cheese is just like making a traditional pumpkin pie or a pumpkin pie with sweetened condensed milk.
Put all the ingredients in a large mixing bowl and beat with an electric mixer until smooth.
Pour into a graham cracker crust and bake. Easy peasy. Just as easy as this pecan pie, made in a bowl with a spatula or whisk.
Helpful Pumpkin Pie Baking Tools
I use this digital cooking thermometer every week. I love it because it's an instant read and the screen has a light, great for those of us with less than perfect eyesight.
How Do I Tell Pumpkin Pie is Done?
A common way to test for doneness with a custard pie is to insert a knife or a chopstick in the middle of the pie.
If the knife comes out clean, the pie is done baking.
A custard pie like pumpkin will puff up slightly and will become darker when finished baking.
Also, there's the classic saying to follow, it needs to "jiggle like jello and not like wiggle like a wave."
The easiest way to make sure a pumpkin pie has spent enough time in the oven is a cooking thermometer.
Pro Tips
- Use room-temperature cream cheese for the smoothest filling
- Don’t overmix after adding the egg—too much air can cause bubbles
- Bake the pie on a sheet pan to catch any drips
- Cool completely before slicing for the cleanest cuts,
More pumpkin recipes you might like include pumpkin pie bars or pumpkin pecan bars and an easy Thanksgiving cocktail. You could make your pumpkin spice too.
How do you know your pumpkin pie is done baking?
PIN FOR LATER
If you're looking for holiday desserts, you can also try Pumpkin Gooey Butter Cake, Pumpkin Pie with Sweetened Condensed Milk, traditional pumpkin pie made with Libby canned pumpkin, Easy Pecan Pie or Miniature Pecan Tarts. Of course top it with this homemade whipped cream that lasts or mascarpone cream.
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Recipe
Pumpkin Pie with Cream Cheese (single layer)
A rich, ultra-smooth pumpkin pie that blends classic pumpkin flavor with the creaminess of cheesecake. This one-bowl recipe uses cream cheese for a velvety texture and bakes up perfectly in a graham cracker or pastry crust.
Ingredients
- 1 8-ounce package of cream cheese, room temperature
- One egg large
- One cup of pumpkin purée
- One 14-ounce can of sweetened condensed milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 9-inch graham cracker or pastry pie crust (homemade or store bought)
Instructions
Prepare pie crust.
Add softened cream cheese, egg, pumpkin puree, spices and sweetened condensed milk in a large mixing bowl.
Beat with an electric mixer on medium until creamy and thoroughly combined. Pour pumpkin pie filling into piecrust.
Bake at 350°F for 50 minutes or until set.
Let cool on a wire rack.
Refrigerate pie once cool if you're not serving it immediately.
Oven times and temperatures varies so keep an eye on your oven and pay attention to how the pie smells. IIf the pie smells done, it may be finished baking before 50 minutes are up.
Serve with whipped cream or mascarpone cream.
Notes
If you’re using a hand mixer, you might have to crank it up to high and it may take a couple minutes longer to combine.
You might also like Creamy Pumpkin Pie or Traditional Pumpkin Pie
Recommended Products
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OXO Good Grips Thermocouple Thermometer
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Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
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Spring Chef Stainless Steel Measuring Spoons Set of 7 with Leveler, Rectangular Metal Teaspoon & Tablespoon Measuring Spoons for Dry & Liquid Ingredients - Nesting Kitchen Gadgets For Baking & Cooking
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Pyrex Bakeware 9-½-Inch Scalloped Pie Plate, Clear - Original Genuine Pyrex - Made in the USA
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Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 477Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 9gCholesterol 80mgSodium 319mgCarbohydrates 57gFiber 2gSugar 41gProtein 10g
Michelle Bonacorso says
Why are the two ingredient lists different and one doesn’t even give you amounts?! It’s so confusing…I’m just having to wing it and as a mom who can’t bake and her daughter wants to, this is frustrating.