Go Back Email Link
–+ servings
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 minutes
Bake Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 servings
Calories 322 kcal

Equipment

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!