Cream Cheese Pumpkin Pie

Cream Cheese Pumpkin Pie

Fun to make and serve, it has a smooth, silky texture and offers the delicate flavor of pumpkin. For a perfect end to any weekend or holiday dinner, try this luscious dessert recipe to celebrate the season!


crust for one 9″ pie {I simply use refrigerated pie crust from the store but feel free to make your own}

For the Cream Cheese Layer:

one 8 oz. package cream cheese, softened
1/4 c. granulated sugar
1 t. vanilla extract
1 egg

For the Pumpkin Layer:

1 1/2 c. pumpkin {I just use the canned stuff from the store}
1 c. evaporated milk {here’s a recipe to make your own}
2 eggs
1/4 c. granulated sugar
1/4 c. brown sugar
1 T. ground cinnamon
1/2 t. ground nutmeg
1/4 t. salt
whipped topping {optional}


Preheat oven to 350*F
Line a 9″ glass pie plate with one crust

For the Cream Cheese Layer:

In a small mixing bowl, beat cream cheese, sugar, vanilla and egg on low speed until smooth
Pour into prepared pie crust
Put in refrigerator while you prepare the pumpkin layer

For the Pumpkin Layer:

In a medium bowl, combine pumpkin, milk, eggs, sugars, and spices
Carefully spoon pumpkin mixture over cream cheese mixture {the goal is to get it to look like 2 distinct layers so you don’t want the pumpkin to sink to the bottom


Bake pie at 350*F for 30 minutes and then check to make sure the edges aren’t getting too brown. If they are, you can cover them with foil.
Continue baking for another 25-35 minutes or until the center is set
Cool for 2 hours on a wire rack
Refrigerate until ready to serve

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Cream Cheese Pumpkin Pie
Cream Cheese Pumpkin Pie

Recipe credit:

How to make Evaporated milk

Pumpkin Cream Cheese cake Bars