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.
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.
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.
- Graham Cracker Crumbs
- Light Brown Sugar (packed)
- Ground Cinnamon
- 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.
- 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.
- Pour the filling into the cooked graham cracker crust and bake for 30 to 35 minutes, or until set.
- Allow to cool completely and refrigerate for at least 2 hours before serving.
- 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.
- 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.
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.
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
- 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.
- Watch the pie towards the end of baking; over-baking results in a cracked filling.
Frequently Asked Questions
Yes, you can use a store-bought crust. While I always say homemade is better, this will save some time.
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.
Pumpkin Cream Cheese Pie
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
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.
- 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.
- 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.
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