Pumpkin Cream Cheese Pie Recipe- Sugary Logic

Name: Pumpkin Cream Cheese Pie
Prep time: 20 min
Total time: 60 min
Ingredients: 1½ cups graham cracker crumbs (about 9 graham crackers); ¼ cup light brown sugar (packed); ½ tsp ground cinnamon; pinch salt; 7 tbsp unsalted butter (melted); 8oz package cream cheese (softened at room temperature); ⅓ cup pumpkin puree (not pumpkin pie filling); 2 large eggs (room temperature); ½ cup heavy whipping cream; ½ cup granulated sugar; 1 tsp pure vanilla extract; 1 tsp pumpkin pie spice

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This Pumpkin Cream Cheese Pie recipe is something to celebrate. It is easy to make and certain to bring you cozy fall feelings.

What is better than having two addictively great flavors in one dessert, namely, pumpkin and cream cheese. I love a good pumpkin bread or muffin, but sometimes you just want some pie.

The best pumpkin desserts have balance. When you eat a classic pumpkin pie, it is essential that you pair it with whipped cream or vanilla ice cream. Pumpkin needs cream. This Pumpkin Cream Cheese Pie recipe was created with this philosophy in mind.

This pie has the perfect ratio of cream cheese to pumpkin. The graham cracker crust is the finishing touch to make this cream cheese pumpkin pie complete.

What is in this Pumpkin Pie?

This pumpkin pie is comprised of two components: the homemade graham cracker crust and the pumpkin cream cheese filling.

Homemade Graham Cracker Crust

Graham Cracker Crumbs - about 9 graham crackers
Light Brown Sugar - packed
Ground Cinnamon
Salt
Unsalted Butter - melted

Pumpkin Cream Cheese Filling

Cream Cheese - softened at room temperature
Pumpkin Puree - NOT pumpkin pie filling
Large Eggs - at room temperature
Heavy Cream
Granulated Sugar
Pure Vanilla Extract
Pumpkin Pie Spice

*Whipped cream or Chantilly Cream for serving

How to make Cream Cheese Pumpkin Pie

For the pie crust

It all starts with a graham cracker crust.

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 crust into a 9-in pie shell or pan. Bake crust for about 10 minutes or until golden brown and firm. Let cool.

For the pumpkin pie filling

Preheat oven to 375 F. In a mixer bowl of a standing mixer fitted with the paddle attachment, whip together the cream cheese, pumpkin puree, and sugar until fluffy and well combined. Add heavy cream and eggs, mixing until incorporated. Add vanilla extract and pumpkin pie spice, mixing until combined, do not over-whip.
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. And as stated above, it essential to enjoy your pie with whipped cream or vanilla ice cream.

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.

Can I freeze this pumpkin pie?

This pie is freezable, however, the consistency may change after freezing. This pie is best eaten at the time it is made.

How long can I store cream cheese pumpkin pie?

This Pumpkin Cream Cheese Pie will stay fresh in the refrigerator for up to 4 days.

Other Recipes You'll Love

I hope you enjoy this pumpkin cream cheese pie as much as we do. It's tangy, rich, and delicious. The pumpkin cream cheese filling pairs beautifully with the graham cracker crust for the perfect taste of fall. Comment below if you make this recipe!