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The Best Pumpkin Pie Recipe

The best pumpkin pie recipe made with cream cheese and butter which makes it extra rich and creamy. Award-winning creamy pumpkin pie recipe has a secret ingredient to make it extra special! This is the best pumpkin pie recipe and won the best pumpkin pie on the internet!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 12
Calories: 377 kcal
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Pie Filling:
  • (1) 8-ounce pkg. cream cheese softened
  • (1) 15-ounce can pure pumpkin puree
  • 1/2 cup butter (melted and slightly cooled)
  • 2 teaspoons vanilla
  • 3 large eggs
  • 3 1/4 cups powdered sugar * (may reduce to 2 1/2 cups)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg or 1 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon salt
  • All-Butter Pie Crust Recipe
Homemade Whipped Cream:
  • 2 cups heavy cream
  • 1/2 cup powdered sugar

Instructions

    Cup of Yum
  1. Make pie crust recipe according to recipe directions. Find the recipe for an https://www.modernhoney.com/butter-flaky-pie-crust/Let dough chill in refrigerator, tightly wrapped.
  2. In mixing bowl, beat the softened cream cheese (ensure it is at room temperature) for 5 minutes until light and fluffy, scraping down the sides often with spatula. The whisk attachment works the best to whip the cream cheese. See notes for mixing options.
  3. Add pumpkin and mix for another 5 minutes.
  4. Add melted butter (make sure it is not too hot) and vanilla and mix for 1 minute.
  5. Add eggs one at a time, mixing well after each addition.
  6. Add powdered sugar, cinnamon, and nutmeg or pumpkin pie spice and salt.
  7. Preheat oven to 400 degrees.
  8. Place pie dough in a deep-dish pie pan.
  9. Pour pumpkin pie filling into pie crust and place pie plate on baking sheet. Depending on the size of your pie pan, you may have some extra filling.
  10. Bake for 15 minutes. Lower the temperature of the oven to 350 degrees and bake for an additional 42 - 48 minutes. Watch the crust carefully to make sure it isn't becoming too brown. Cover with pie cover or foil to prevent browning. See NOTES below for more details.
  11. Let cool to room temperature, about 1 hour. Then, let chill in refrigerator for 4 hours.
  12. Top with freshly whipped cream.

Notes

  • This is a sweet pumpkin pie and if you would like to reduce the sugar amount, I suggest reducing it to 2 1/2 cups of powdered sugar. 
  • Once you melt the butter, let it cool for about 10-15 minutes before adding to the mixture. If you add the melted butter while it is too hot, the mixture may curdle.
  • To ensure the creamiest pumpkin pie, make sure the cream cheese is softened and at room temperature. 
  • I have tried mixing this in a food processor and it does make a very smooth pumpkin pie filling.
  • May increase the pumpkin pie spice to 1 1/2 - 2 teaspoons
  • When do you know when the pumpkin pie is done baking?
  • This pumpkin pie will slightly jiggle in the center of the pie. It needs to cool to room temperature and then be refrigerated. It needs time to cool at room temperature or it can sink in the middle if placed straight from the oven to the refrigerator. When it is chilled, it will begin to set up and will become firmer. Make sure to allot enough chilling time. 

Nutrition Information

Calories 377kcal (19%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 24g (37%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 108mg (36%) Sodium 144mg (6%) Potassium 66mg (2%) Fiber 0.2g (1%) Sugar 38g (76%) Vitamin A 1279IU (26%) Vitamin C 0.3mg (0%) Calcium 40mg (4%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 377

% Daily Value*

Calories 377kcal 19%
Carbohydrates 39g 13%
Protein 3g 6%
Fat 24g 37%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 108mg 36%
Sodium 144mg 6%
Potassium 66mg 1%
Fiber 0.2g 1%
Sugar 38g 76%
Vitamin A 1279IU 26%
Vitamin C 0.3mg 0%
Calcium 40mg 4%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.