Oh my gosh, I just made this pumpkin cream cheese pie. And wow, it’s so creamy and yummy! I couldn’t wait to tell you all about it.

It’s got that cozy pumpkin spice taste with a swirl of rich cream cheese. Every bite kinda melts in your mouth. It’s like fall in a slice.

I promise, once you try it, you’ll wanna make it again and again. It’s perfect for holidays or just because. Your family will totally love it.

So come bake this pie with me! I’ll show you step by step. Let’s make something super special together.

Why You’ll Love This Recipe

Creamy & Decadent: The pumpkin and cream cheese filling creates a texture that’s smooth and rich, with a velvety mouthfeel that melts in your mouth.
Warm Spices: The signature pumpkin pie spices — cinnamon, nutmeg, ginger, and cloves — give this pie a perfectly spiced aroma and flavor, warming you from the inside out.
Easy to Make: This pie comes together with just a handful of ingredients, making it a simple yet impressive dessert.
Crowd-Pleaser: Whether you’re baking for a holiday or a weeknight dessert, this pie is a guaranteed hit with family and friends.
Make-Ahead Friendly: The pie can be made in advance and refrigerated, which makes it a great option for stress-free hosting.

Required Kitchen Tools

To make this Pumpkin Cream Cheese Pie, you will need the following kitchen tools:

9-inch Pie Dish: A standard pie dish will ensure the crust and filling are perfectly proportioned.
Mixing Bowls: Use separate bowls for mixing the cream cheese layer and the pumpkin layer.
Electric Mixer: An electric hand mixer or stand mixer will make it easier to beat the cream cheese and sugar until smooth and fluffy.
Whisk: To combine the dry ingredients (spices and flour) for the pumpkin mixture.
Rolling Pin (optional): If you’re using a homemade pie crust, a rolling pin will be essential for rolling it out evenly.

Ingredients

Here’s what you’ll need to create this delicious pie:

For the Crust:

1 homemade pie crust (or a 9-inch store-bought pie crust)

For the Cream Cheese Layer:

2 packages (16 ounces) cream cheese, softened
1 cup (200 g) granulated sugar
3 tablespoons all-purpose flour
1 teaspoon milk

For the Pumpkin Filling:

1 can (15 ounces) pumpkin (100% pure pumpkin, not pumpkin pie filling)
3 large eggs, at room temperature
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves

Variations for Pumpkin Cream Cheese Pie

Add Chocolate Chips: For a decadent twist, fold in some mini chocolate chips into the pumpkin filling before baking. The chocolate adds a wonderful contrast to the spiced pumpkin.
Use a Gingerbread Crust: If you’re looking for a fun flavor variation, try using a gingerbread cookie crust instead of a traditional pie crust.
Top with Whipped Cream: Add a dollop of freshly whipped cream or a sprinkle of cinnamon on top of each slice for an extra layer of richness.
Add Pecan Topping: After baking, sprinkle some chopped toasted pecans on top for an added crunch.

Step-by-Step Instructions

1. Prepare the Pie Crust

If you’re using a homemade pie crust, roll it out on a floured surface until it’s about 12 inches in diameter. Transfer the dough into your 9-inch pie dish, trimming any excess and crimping the edges. If you’re using a store-bought pie crust, simply place it in the pie dish and crimp the edges as desired.

2. Make the Cream Cheese Layer

In a mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer. Add the sugar and flour, and continue beating on medium speed until the mixture is fluffy and well-combined. Add the milk and mix again until the filling is smooth and silky.

3. Prepare the Pumpkin Filling

In a separate bowl, whisk together the pumpkin, eggs, cinnamon, nutmeg, ginger, and cloves. The pumpkin puree provides a smooth texture and the spices give the filling that perfect fall flavor. Whisk until all the ingredients are fully combined and smooth.

4. Assemble the Pie

Pour the cream cheese mixture into the bottom of the prepared pie crust, spreading it evenly across the surface. Next, pour the pumpkin mixture on top of the cream cheese layer, gently spreading it out to cover the entire surface.

If you want a marbled effect, use a butter knife or skewer to gently swirl the two mixtures together. This creates a beautiful design while keeping the flavor layers separate.

5. Bake the Pie

Preheat your oven to 350°F (175°C). Place the pie in the oven and bake for 50-60 minutes, or until the edges of the pie are set and the center is slightly jiggly but not liquid. The cream cheese layer will set up, and the pumpkin filling will firm up as it bakes.

Check for doneness by inserting a toothpick or knife into the center. If it comes out clean or with just a few moist crumbs, the pie is done.

6. Cool the Pie

Allow the pie to cool to room temperature on a wire rack. Once it has cooled, cover it with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible. Chilling the pie helps the filling firm up and enhances the flavors.

7. Serve and Decorate

Once the pie is chilled, it’s ready to serve! You can garnish it with a dollop of whipped cream, a sprinkle of cinnamon, or even some candied pecans for extra flavor. Serve each slice with a side of coffee, tea, or your favorite beverage.

How to Serve Pumpkin Cream Cheese Pie

This pie is perfect for any fall celebration, from Thanksgiving to Halloween. Here are a few serving ideas:

Serve with Whipped Cream: Add a dollop of freshly whipped cream on top for a light and fluffy contrast to the rich pie filling.
Top with Cinnamon Sugar: A light sprinkle of cinnamon sugar adds a beautiful touch and extra sweetness to each slice.
Pair with Ice Cream: Vanilla or cinnamon ice cream makes a delightful pairing for this pie.
Serve with Coffee or Hot Chocolate: The spiced flavors of the pie pair wonderfully with a hot cup of coffee or a mug of rich hot chocolate.

Storing Pumpkin Cream Cheese Pie

In the Refrigerator: After baking, store any leftover pie in the refrigerator for up to 4-5 days. Be sure to cover the pie tightly with plastic wrap or foil.
Freezing: If you want to make this pie ahead of time, you can freeze it. Let the pie cool completely, then wrap it in plastic wrap and foil before freezing. When you’re ready to serve, let it thaw overnight in the refrigerator.

Nutrition Information

Here’s an estimate of the nutritional information for one slice of pumpkin cream cheese pie (based on 8 slices per pie):

Nutrient	Amount per Slice
Calories	350
Total Fat	22g
Saturated Fat	13g
Cholesterol	80mg
Sodium	180mg
Total Carbohydrates	40g
Dietary Fiber	2g
Sugars	28g
Protein	5g

Please note that nutritional information may vary based on the specific ingredients used and portion sizes.