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Pumpkin Cream Cheese Pie

A classic pumpkin filling tops a tangy cream cheese layer in this old-fashioned pumpkin cream cheese pie – a beautiful addition to any Thanksgiving table!

Prep Time
20 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 20 mins
Servings: 8

Ingredients

  • 1 9-inch pie crust unbaked
For the cream cheese layer:
  • 8 ounces cream cheese softened
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
For the pumpkin layer:
  • 1 ¼ cup pure pumpkin puree
  • 1 cup evaporated milk
  • 2 large eggs
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ⅛ teaspoon salt

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Place pie crust in a 9-inch pie plate and crimp the edges. Chill in the refrigerator until ready to use.
  2. Using an electric mixer, beat cream cheese with granulated sugar and vanilla until smooth. Add the egg and beat until smooth and creamy. Set aside.
  3. In a large bowl, whisk together pumpkin, evaporated milk, and eggs until blended. In another bowl, combine brown sugar and spices, then add to pumpkin mixture. Whisk to blend until smooth.
  4. Remove pie crust from refrigerator and place on a rimmed baking sheet. Pour in cream cheese mixture and spread evenly. Carefully pour the pumpkin mixture over the top, pouring slowly to not dip into the cream cheese layer.
  5. Bake for 60-70 minutes, until edges are set but the center is just barely jiggly. Place on a cooling rack and let cool to room temperature, then cover and chill in the refrigerator for at least 4 hours to set before serving.

Notes

  • Feel free to substitute the cinnamon, ginger, nutmeg, and cloves for 2 1/4 teaspoons of pumpkin pie spice. 
  • Store, covered, in the refrigerator for up to 3 days.