Cream Cheese Pumpkin Pie

This cream cheese pumpkin pie has a rich, velvety pumpkin filling baked in a flaky homemade butter crust. The cream cheese adds extra creaminess and a subtle cheesecake tang, with the perfect amount of pumpkin flavor and warm spice in every bite. Finish it with a dollop of whipped cream, and you’ve got a Thanksgiving dessert you can make ahead and serve straight from the fridge.

Why You'll Love This Pumpkin Cream Cheese Pie

Nothing says fall and Thanksgiving to me like pumpkin pie. I’ve always loved the classic, but this year I wanted to make one with a lighter, creamier filling. I still wanted plenty of pumpkin flavor and warm spice, so adding cream cheese seemed like a simple way to change it up.

The cream cheese gives the filling a smooth texture and a little tang that balances the sweetness. Paired with the homemade butter crust, you get a creamy center and flaky edges in each slice. And the filling comes together in one bowl, so there’s very little extra work involved.

It’s also easy to fit into your Thanksgiving prep. The pie needs time to chill and set, so you can bake it the day before and have dessert ready before you even start the turkey. Just add whipped cream when you’re ready to serve.

Cream Cheese Pumpkin Pie Ingredients 

For the pie crust:

• 1 ½ cups all-purpose flour, plus more for dusting 
• ½ tablespoon granulated sugar 
• ¼ teaspoon sea salt 
• ½ cup + 1 tablespoon cold unsalted butter, cubed
•  4 tablespoon ice water, plus more if needed

For the pumpkin cream cheese filling:

• 8 oz. full-fat cream cheese, softened 
• 2 cups (16 oz.) canned pumpkin purée 
• ¾ cup granulated sugar 
• 2 teaspoon vanilla extract 
• 1 teaspoon pumpkin pie spice 
• 2 large eggs, room temperature 
• ¼ cup unsalted butter, melted

Ingredient Notes

• Cream cheese: Use full-fat brick cream cheese for a rich, creamy filling. I like using Philadelphia cream cheese. Let it soften until it’s easy to press with your finger, then beat it smooth before adding the pumpkin. Cold cream cheese can leave small lumps that are difficult to mix out once the other ingredients are added.
• Pumpkin purée: Choose plain canned pumpkin purée. Pumpkin pie filling already contains sugar and spices, which would change the flavor and sweetness of this recipe. Measure the full 2 cups called for here; a standard 15-ounce can is a little short. Canned purée also gives you a more consistent texture than homemade pumpkin, which can contain extra moisture.
• Butter: The crust and filling need butter at different temperatures. Keep the cubed butter cold for the crust so small pieces remain in the dough and help create flaky layers. For the filling, melt the butter and let it cool until it’s barely warm before mixing it in.
• Eggs: Use large eggs at room temperature so they blend more easily with the softened cream cheese and melted butter. Once they’re added, mix just until everything is combined to avoid whipping excess air into the filling.

How to Make Pumpkin Pie with Cream Cheese

Step 1: Make and Chill the Pie Dough

Add the flour, sugar, and salt to a food processor and pulse to combine. Add the cold, cubed butter and pulse until you have coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the 4 tablespoons of ice water, pulsing just until the dough starts to clump together. Squeeze a little between your fingers; it should hold its shape. If it crumbles, add more ice water, 1 teaspoon at a time.

Gently bring the dough together on a lightly floured surface, flatten it into a disk, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour.

Step 2: Roll out The Crust

Preheat the oven to 350°F (175°C). Roll the chilled dough on a lightly floured surface into a circle large enough to line a 9-inch pie dish with a little overhang.

Carefully transfer the dough to the dish and ease it into the bottom and sides without stretching it. Fold the overhanging dough underneath itself and crimp the edges. Refrigerate the crust while you prepare the filling.

Step 3: Mix the Pumpkin Cream Cheese Filling

In a large bowl, beat the softened cream cheese until smooth, scraping down the sides and bottom of the bowl as needed. Add the pumpkin purée and sugar, then beat until fully combined.

Add the eggs, vanilla extract, pumpkin pie spice, and melted butter that’s cooled until barely warm. Mix on low speed just until the filling is smooth and evenly combined.

Step 4: Fill and Bake the Pie

Pour the filling into the chilled pie crust and smooth the top. Bake for 50–60 minutes, until the edges of the filling are set and the center still has a slight jiggle when you gently nudge the dish. The center should wobble softly without looking liquid or sloshing.

Check the crust as it bakes. If the edges start browning too quickly, cover them loosely with strips of aluminum foil or a pie shield.

Step 5: Cool, Chill, and Serve

Place the pie on a wire rack to cool, then transfer it to the refrigerator within 2 hours of coming out of the oven, even if it’s still slightly warm. Leave it uncovered initially, then cover once it’s cold to help prevent condensation from collecting on top.

Refrigerate until completely chilled and set, allowing at least 4 hours or overnight. Slice and serve with a dollop of whipped cream, if desired.

Tips for the Best Cream Cheese Pumpkin Pie

• Give stiff dough a few minutes before rolling. If the dough cracks as soon as you press it with the rolling pin, let it sit for about 5 minutes, then try again. It should bend easily while still feeling cool. Forcing a hard disk flat can leave you with splits to patch later.
• Pay attention to the thickness of the bottom crust. Aim for an even thickness of about ⅛ inch, rolling from the center outward and turning the dough as you go. A thick patch in the middle takes longer to bake through, which matters here because the pumpkin filling and raw crust go into the oven together.
• Patch any tears before adding the filling. Check the bottom and corners of the crust once it’s in the dish. Press a small, thin piece of dough over any split and gently seal the edges. This helps keep the pumpkin filling from leaking underneath the crust and sticking to the pan.
• Give the bottom crust a little extra help from the oven. My recommendation is a metal pie pan and a rack in the lower third of the oven. Metal transfers heat efficiently, and the lower position helps the base brown. That’s useful for this pie because extending the baking time just to brown the crust can overcook the creamy filling.

How to Store Cream Cheese Pumpkin Pie

• Storing leftovers: Cover the pie dish or transfer individual slices to an airtight container and refrigerate for 3–4 days from the day the pie was baked. Keep your fridge at 40°F or below, and return leftovers to the refrigerator within 2 hours of serving. Store whipped cream separately so you can add it fresh to each slice.
• Making it ahead: You can bake this cream cheese pumpkin pie 1–2 days before serving. Follow the cooling and chilling instructions, then cover the pie once it’s cold and keep it refrigerated. For Thanksgiving, baking it the day before gives the filling plenty of time to set and leaves your oven free for dinner. Add the whipped cream just before serving.
• Freezing: Once the pie is fully chilled, wrap the whole pie or individual slices tightly in plastic wrap, followed by foil, and freeze for up to 2 months for best quality. Freeze it without whipped cream and thaw overnight in the refrigerator before serving. The crust may soften and the filling’s texture can change slightly after thawing, so making it ahead in the fridge is the better option when presentation matters.

Cream Cheese Pumpkin Pie FAQs

Is cream cheese pumpkin pie the same as pumpkin cheesecake?

This recipe is closer to a classic pumpkin pie, with cream cheese blended into the filling for extra richness and a subtle tang. It uses 2 cups of pumpkin purée and one 8-ounce block of cream cheese, so pumpkin is still the main flavor. The filling bakes in a traditional butter pie crust.

Can I use a store-bought pie crust?

Yes, an unbaked store-bought pastry crust is a convenient substitute for the homemade crust. Choose one that fits a 9-inch pie dish and follow the package’s thawing or handling instructions. Check the depth before filling, since some premade shells are shallow, and keep the filling below the crimped edge.

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but the purée should be smooth and thick, with a consistency similar to canned pumpkin. Use a roasted pie or sugar pumpkin, purée the flesh, and drain off any excess liquid. Measure out 2 cups after draining. Extra moisture can affect how well the filling sets.

Why did my cream cheese pumpkin pie crack?

Cracking usually means the filling baked too long or the oven was too hot. As the eggs overcook, the filling tightens and can split, sometimes after the pie comes out of the oven. Start checking at 50 minutes and look for set edges with a slight jiggle in the center. I like to cover small surface cracks with whipped cream for better presentation.

Why isn’t my pumpkin pie filling firm enough to slice?

The filling needs time to firm up in the refrigerator, so a warm pie won’t slice neatly. Allow at least 4 hours of chilling, or overnight, before cutting. If it’s still loose when completely cold, it may have been underbaked or contained too much moisture. Chilling helps a properly baked filling set, but it won’t correct an undercooked custard.

More Fall Dessert Recipes to Try

• Pumpkin custard pie
• Pumpkin dump cake
• Pecan pie cookies
• Pecan pie dump cake
• Apple pull apart bread