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    Home » Recipes » Pies

    Pumpkin Cream Cheese Pie

    Published: Sep 18, 2017 · Modified: Oct 7, 2022 by Katelyn Theofanis · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

    Made from scratch, Pumpkin Cream Cheese Pie is creamy, rich, and delicious. Spiced pumpkin cheesecake filling sits on a homemade graham cracker crust. The result is a scrumptious pumpkin pie treat that satisfies like a cheesecake.

    A slice of pumpkin cream cheese pie topped with whipped cream.

    Pumpkin cheesecake in a pie crust, is it possible? It is more than possible and easy to make too. Pumpkin cream cheese pie has all the goodness of classic pumpkin pie and cheesecake melded into one delectable dessert. Homemade graham cracker crust supports the rich, spiced pumpkin cream cheese filling.

    When it comes to the filling, this delicious pie recipe combines silky, rich cream cheese and pure pumpkin puree. It is made with heavy whipping cream to increase the richness further. This recipe finishes with pumpkin pie spice to achieve the classic spiced flavor.

    With no water bath required and a far shorter bake time, pumpkin cheesecake is possible with this pumpkin cream cheese pie. An alternative to the traditional pumpkin pie, this recipe is perfect for the holidays. Enjoy a slice with a dollop of homemade Chantilly Cream or drizzle with Easy Caramel Sauce.

    Jump to:
    • Pumpkin Puree vs. Pumpkin Pie Filling
    • Ingredients
    • Homemade Graham Cracker Crust 
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • Other Pumpkin Favorites
    • Expert Tips
    • Frequently Asked Questions
    • 📖 Recipe

    Pumpkin Puree vs. Pumpkin Pie Filling

    When you run into a baking recipe that requires pumpkin, it will more often than not include pumpkin puree vs. pumpkin pie filling. What is the difference? Compared to canned pure pumpkin, canned pumpkin pie filling comprises pumpkin puree with spices and sweetener added. For this reason, pure pumpkin is most often used. It is in its natural state with no additions making it a blank canvas for other ingredients.

    Ingredients

    • Graham Cracker Crumbs
    • Light Brown Sugar (packed)
    • Ground Cinnamon
    • Salt
    • Unsalted Butter (melted)
    • Cream Cheese - (softened)
    • Pumpkin Puree - NOT pumpkin pie filling
    • Large Eggs (room temperature)
    • Heavy Cream
    • Granulated Sugar
    • Pure Vanilla Extract
    • Pumpkin Pie Spice

    See the recipe card for ingredient quantities.

    Homemade Graham Cracker Crust 

    While ready-made crust is convenient, it does not match the buttery-sweet flavor of homemade graham cracker crust. Homemade crust is easy to make and comes together quickly. Purchase graham cracker crumbs or make them yourself using a food processor.

    To make the graham cracker crust: Preheat the oven to 325° F.; combine the graham cracker crumbs, melted butter, salt, brown sugar, and cinnamon. Press the crust into a 9-in pie shell or pan—Bake the crust for about 10 minutes or until golden brown and firm. Let cool.

    Instructions

    1. Preheat the oven to 375 F. Using a handheld or stand mixer, whip the cream cheese and sugar until fluffy and well combined. Mix in the pumpkin and pumpkin pie spice until combined. Add heavy cream, eggs, and vanilla extract, mixing until incorporated. Do not over-whip at this stage.
    2. Pour the filling into the cooked graham cracker crust and bake for 30 to 35 minutes, or until set.
    3. Allow to cool completely and refrigerate for at least 2 hours before serving.  
    A slice of pumpkin cheesecake pie.

    Substitutions

    • Graham Cracker Crust - Use a ready-made store-bought graham cracker crust to save time and worry. For an alternate variation, swap the graham cracker crust for a classic shortcrust. Again, use homemade or store-bought. Be sure to blind-bake the crust before adding the pumpkin cheesecake filling. Another delicious crust alternative for this recipe is oreo crust.

    Variations

    • Gluten-Free - Use gluten-free graham crackers to make the crust.
    • Keto - Bake the pumpkin pie crustless, and swap both types of sugar for stevia or monk fruit sweetener.

    Storage

    How long does pumpkin cheesecake pie last? This pumpkin pie will stay fresh in the refrigerator for up to 4 days. Do you have to refrigerate this pie? Yes, this pie does require refrigeration because of the cream cheese-based filling.

    Can you freeze pumpkin cream cheese pie? Yes, this pie can be frozen. Place the pie in the freezer, unwrapped, until frozen. Wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months—thaw in the refrigerator.

    A slice of pumpkin cream cheese pie with graham cracker crust and topped with whipped cream.

    Other Pumpkin Favorites

    • The Best Pumpkin Banana Bread
    • Pumpkin Baked Oatmeal with Chocolate Chunks
    • Mini Pumpkin Bread Loaves
    • Chocolate Chip Pumpkin Protein Muffins
    • Pumpkin Crumb Cake with Cream Cheese Filling

    Expert Tips

    1. Use room temperature ingredients. The cream cheese must be softened—unsoftened cream cheese results in lumps of cheese throughout the filling. Eggs also need to be warmed to room temperature. Why? Because they blend better into the filling.
    2. Watch the pie towards the end of baking; over-baking results in a cracked filling.

    Frequently Asked Questions

    Can I use a store-bought graham cracker crust?

    Yes, you can use a store-bought crust. While I always say homemade is better, this will save some time.

    Why did my pie filling crack?

    Cracks in the center of a pumpkin pie can result for several reasons. First, you over-mixed the filling. After the initial whipping of the cream cheese and sugar, less mixing is required. Second, you have overbaked the pie. The pie is done when the filling is set, and there is still a slight jiggle.

    If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

    📖 Recipe

    A slice of pumpkin cream cheese pie with whipped cream.

    Pumpkin Cream Cheese Pie

    Katelyn Theofanis
    Made from scratch, Pumpkin Cream Cheese Pie is creamy, rich, and delicious. Spiced pumpkin cheesecake filling sits on a homemade graham cracker crust. The result is a scrumptious pumpkin pie treat that satisfies like a cheesecake.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Bake Time 40 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 322 kcal

    Equipment

    • Standing Mixer

    Ingredients
      

    Graham Cracker Crust

    • 1½ cups graham cracker crumbs about 9 graham crackers
    • ¼ cup light brown sugar packed
    • ½ teaspoon ground cinnamon
    • pinch salt
    • 7 tbsp unsalted butter melted

    Pumpkin Cream Cheese Filling

    • 8 oz cream cheese softened
    • ⅓ cup pumpkin puree not pumpkin pie filling
    • 2 large eggs room temperature
    • ½ cup heavy whipping cream
    • ½ cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • 1 tsp pumpkin pie spice

    Instructions
     

    Graham Cracker Crust

    • Preheat the oven to 325° F. Combine the graham cracker crumbs, melted butter, salt, brown sugar, and cinnamon. Press crust into a 9-in pie shell or pan.
    • Bake the crust for about 10 minutes or until golden brown and firm. Let the crust cool.

    Pie Filling

    • Preheat the oven to 375° F.
    • Whip the cream cheese and sugar until fluffy and well combined using a handheld or stand mixer. Mix in the pumpkin and pumpkin pie spice until combined.
    • Add heavy cream, eggs, and vanilla extract, mixing until incorporated. Do not over-whip at this stage.
    • Pour the filling into the prepared graham cracker crust, ensuring not to overfill (there may be a small amount of excess filling).
    • Bake the pie for 30-35 minutes until the filling is completely set and firm to the touch.
    • Refrigerate the pie for at least 2 hours before serving.

    Notes

    • STORE: Store the pie in the refrigerator for up to 4 days.
    • FREEZE: Place the pie in the freezer, unwrapped, until frozen. Wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months—thaw in the refrigerator.
    Graham cracker crust recipe from Crazy for Crust.

    Nutrition

    Calories: 322kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 95mgSodium: 175mgPotassium: 106mgFiber: 1gSugar: 20gVitamin A: 2050IUVitamin C: 0.5mgCalcium: 57mgIron: 1mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!

    Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

    More Pies

    • Funfetti Cream Cheese Pie
    • Mini Apple Pies (Puff Pastry)
    • Easy No-Bake Peanut Butter Pie
    • How to Make Pie Dough (All-Butter Crust)

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    author

    Hi, welcome to Sugary Logic! I'm Katelyn. I am an experienced chef and home cook publishing simple and easy recipes here on my food blog, Sugary Logic. Sugary Logic's recipes will save you time and allow you to create fast and easy meals as sophisticated as any restaurant meal.

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