Pumpkin-Cream Cheese Pie

Pumpkin-Cream Cheese Pie is the perfect dessert for fall and holiday gatherings.

Combining the spiced richness of pumpkin pie with the creamy tang of a cheesecake layer, this dessert is both indulgent and irresistible. Its smooth texture and delightful flavor layers make it a show-stopping centerpiece for your table.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• Spatula
• 9-inch pie pan
• Baking sheet

Ingredients Overview

• Pumpkin Puree: Provides the classic pumpkin flavor and creamy base.
• Cream Cheese: Adds a tangy, luscious layer to balance the spices.
• Spices: Cinnamon, nutmeg, and cloves give the pie its warm, aromatic taste.
• Pie Crust: Use homemade or store-bought for the base.

Ingredients

Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Pumpkin Layer:

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 2 large eggs
• 1/2 cup evaporated milk

Additional Ingredients:

• 1 pie crust (homemade or store-bought)
• Whipped cream (optional, for serving)

Step-by-Step Instructions

1. Prepare the Pie Crust: Preheat the oven to 350°F (175°C). Roll out the pie crust and place it in a 9-inch pie pan, crimping the edges. Set aside.
2. Make the Cream Cheese Layer: In a bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Spread this mixture evenly over the bottom of the pie crust.
3. Prepare the Pumpkin Layer: In a separate bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until well combined. Carefully pour the pumpkin mixture over the cream cheese layer.
4. Bake the Pie: Place the pie on a baking sheet to catch any spills and bake for 50-60 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
5. Cool the Pie: Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
6. Serve: Slice and serve with a dollop of whipped cream, if desired.

Recipe Tips

• Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother batter.
• Prevent Cracks: Bake the pie on a lower oven rack and avoid overbaking to reduce the chance of cracks.
• Spice Adjustment: Adjust the spices to suit your taste or use a pumpkin pie spice blend for convenience.

What to Serve With This Recipe

• Whipped Cream: Add a dollop of freshly whipped cream or a sprinkle of cinnamon on top.
• Ice Cream: Vanilla or caramel ice cream pairs beautifully with this pie.
• Hot Beverage: Enjoy with a cup of coffee, tea, or spiced cider.

Frequently Asked Questions

Can I make this pie ahead of time?
Yes! This pie can be made up to two days in advance. Store it in the refrigerator until ready to serve.

Can I use fresh pumpkin instead of canned?
Absolutely! Just cook and puree the pumpkin until smooth before using.

Can I freeze this pie?
Yes, you can freeze it for up to 3 months. Thaw in the refrigerator overnight before serving.

Pumpkin-Cream Cheese Pie

Pumpkin-Cream Cheese Pie is the perfect dessert for fall and holiday gatherings.

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Equipment

• Mixing bowls 
• Electric mixer or whisk
• Spatula
• 9-inch pie pan
• Baking sheet

Ingredients

  

• Cream Cheese Layer:
• 8 oz cream cheese softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Pumpkin Layer:
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 2 large eggs
• 1/2 cup evaporated milk
• Additional Ingredients:
• 1 pie crust homemade or store-bought
• Whipped cream optional, for serving

Instructions

 

• Prepare the Pie Crust: Preheat the oven to 350°F (175°C). Roll out the pie crust and place it in a 9-inch pie pan, crimping the edges. Set aside.
• Make the Cream Cheese Layer: In a bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Spread this mixture evenly over the bottom of the pie crust.
• Prepare the Pumpkin Layer: In a separate bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until well combined. Carefully pour the pumpkin mixture over the cream cheese layer.
• Bake the Pie: Place the pie on a baking sheet to catch any spills and bake for 50-60 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
• Cool the Pie: Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
• Serve: Slice and serve with a dollop of whipped cream, if desired.