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    Home » Recipes » Pies

    Pumpkin Cream Cheese Pie

    Published: Sep 18, 2017 · Modified: Mar 27, 2022 by Katelyn Ryan · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

    Jump to Recipe Print Recipe

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

    pumpkin cream cheese pie recipe

    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

    cream cheese pumpkin pie

    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

    1. 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.
    2. 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. 
    pumpkin cream cheese pie

    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

    • Pumpkin Yogurt Coffee Cake with Spiced Whipped Cream
    • Chocolate Chip Pumpkin Protein Muffins
    • Mini Pumpkin Bread Loaves
    • Pumpkin Spice Granola Clusters
    • Chocolate Chess Pie

    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!

    Pumpkin Cream Cheese Pie

    Katelyn Ryan
    This pumpkin cream cheese pie has the perfect balance of pumpkin to cream cheese. It's smooth and absolutely addictive. Serve with whipped cream for the best bite!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Bake Time 40 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 10 servings
    Calories 862 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

    • 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 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 crust for about 10 minutes or until golden brown and firm. Let the crust cool.

    Pie Filling

    • Preheat oven to 375 F.
    • In a mixer bowl fitted with the paddle attachment, whip the cream cheese, pumpkin puree, and sugar until fluffy and well combined.
    • Add the heavy cream and eggs, mixing until incorporated. Add the vanilla extract and pumpkin pie spice, mixing until combined, do not over-whip. 
    • Pour the filling into the prepared graham cracker crust, making sure not to overfill (there may be a small amount of excess filling).
    • Bake the pie for 30-35 minutes, until filling is completely set and firm to the touch.
    • Refrigerate the pie for at least 2 hours before serving.

    Notes

    Graham cracker crust recipe from Crazy for Crust. 

    Nutrition

    Calories: 862kcalCarbohydrates: 34gProtein: 13gFat: 77gSaturated Fat: 43gTrans Fat: 1gCholesterol: 273mgSodium: 685mgPotassium: 324mgFiber: 1gSugar: 24gVitamin A: 4174IUVitamin C: 1mgCalcium: 212mgIron: 2mg
    Tried this recipe?Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!
    « Freeze-Dried Blueberry Muffins
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    About Katelyn Ryan

    Welcome, my name is Katelyn Ryan, and I am the Head Chef and Recipe Curator for Sugary Logic. My goal is to bring you simple, easy, and delicious recipes.

    Learn more about me →

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