Best 7 Cream Cheese Pumpkin Pie Recipes

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Indulge in the delightful fusion of creamy and savory flavors with our Cream Cheese Pumpkin Pie. This delectable treat combines the classic taste of pumpkin pie with the velvety richness of cream cheese, resulting in a dessert that will tantalize your taste buds. Discover the perfect balance of sweetness and tang in every bite.

Our collection of recipes offers a variety of options to cater to your preferences and dietary needs. Whether you're a fan of traditional pumpkin pie or seeking a gluten-free or vegan alternative, we have something for everyone. Each recipe provides step-by-step instructions, making it easy for home bakers of all skill levels to create this delightful dessert.

From the classic Cream Cheese Pumpkin Pie to the unique Gluten-Free Pumpkin Cream Cheese Pie and the delectable Vegan Pumpkin Cream Cheese Pie, our recipes cater to various dietary preferences. Additionally, we offer tips and suggestions for adding a personal touch to your pie, such as incorporating different spices or experimenting with different crust options.

Whether you're celebrating the holidays, hosting a special occasion, or simply craving a comforting and delicious treat, our Cream Cheese Pumpkin Pie recipes will surely satisfy your sweet tooth. Dive into the world of creamy pumpkin goodness and create a dessert that will leave a lasting impression on your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN CREAM CHEESE PIE



Pumpkin Cream Cheese Pie image

After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

CREAM CHEESE PUMPKIN PIE



Cream Cheese Pumpkin Pie image

This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

Steps:

  • In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

PARADISE PUMPKIN PIE (FROM PHILADELPHIA CREAM CHEESE COOKBOOK)



Paradise Pumpkin Pie (from Philadelphia Cream Cheese cookbook) image

From the 1981 Philadelphia Cream Cheese cookbook.

Provided by Stacia Osborn

Categories     Pies

Time 1h20m

Number Of Ingredients 15

FIRST LAYER
1 8 oz package philadelphia cream cheese
1/4 c sugar
1/2 tsp vanilla
1 egg
1 9" unbaked pastry shell
SECOND LAYER
1 1/4 c canned pumpkin
1 c evaporated milk
1/2 c sugar
2 eggs, slightly beaten
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash salt

Steps:

  • 1. Combine softened cream cheese, sugar, and vanilla, mixing until well blended. Blend in egg. Spread onto bottom of pastry shell
  • 2. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350, 1 hour and 5 minutes. Cool. Brush with maple syrup and garnish with pecan halves, if desired.

CREAM CHEESE PUMPKIN PIE



Cream Cheese Pumpkin Pie image

A light, creamy take on pumpkin pie with a delicious oat crust.

Provided by JNDando

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h40m

Yield 8

Number Of Ingredients 12

2 cups quick-cooking oats
½ cup confectioners' sugar
¼ cup unsalted butter, melted
2 tablespoons vegetable shortening, melted
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ¼ cups brown sugar
1 (8 ounce) package cream cheese, softened
¼ cup pumpkin puree
¼ cup white sugar
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping (such as Cool Whip®), or more to taste, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
  • Mix oats, confectioners' sugar, butter, shortening, cinnamon, and salt in a bowl until the dry ingredients are entirely moistened; press evenly into the bottom and up the sides of the prepared pie plate.
  • Bake in the preheated oven until beginning to brown, about 20 minutes. Cool for at least 10 minutes.
  • Beat brown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together with a mixer until smooth. Fold whipped topping into the pumpkin mixture until smooth; pour into the pie crust.
  • Refrigerate pie until filling is set, at least 4 hours.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 53.8 g, Cholesterol 46.1 mg, Fat 22.5 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 12.9 g, Sodium 184.9 mg, Sugar 38.6 g

GLUTEN-FREE CREAM CHEESE PUMPKIN PIE



Gluten-Free Cream Cheese Pumpkin Pie image

Need a yummy gluten-free dessert? Layer creamy pumpkin and sweet cream cheese to create a super-easy pie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 8

Number Of Ingredients 16

1 cup Bisquick™ Gluten Free pancake & baking mix
5 tablespoons cold butter
3 tablespoons water
4 oz gluten-free cream cheese, softened
2 tablespoons sugar
1/4 teaspoon pure vanilla extract
1 egg yolk
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash salt
1 cup canned (from 15-oz can) or smoothly mashed cooked pumpkin
1/2 cup evaporated milk
1 egg, slightly beaten
Whipped cream, if desired

Steps:

  • Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
  • Bake 10 to 12 minutes or until lightly browned; remove from oven. Cool while preparing cream cheese and pumpkin fillings. Reduce oven temperature to 350°F.
  • In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of partially baked pie crust.
  • In large bowl, mix 1/2 cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350°F. 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 30 to 40 minutes longer or until knife inserted in center comes out clean. Cool completely; about 1 1/2 hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 19 g, TransFat 0 g

CREAM CHEESE PUMPKIN PIE WITH PECAN CRUST



CREAM CHEESE PUMPKIN PIE WITH PECAN CRUST image

Categories     Cheese     Dessert     Bake     Thanksgiving

Yield 10

Number Of Ingredients 16

CRUST
3/4 cup all purpose flour
6 tablespoons firmly packed golden brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 tablespoon cold water
1/2 cup finely chopped pecans
FILLING
8 ounces cream cheese, room temperature
6 tablespoons sour cream
1/2 cup sugar
2 large eggs
1 cup canned solid-pack pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Steps:

  • For Crust: Butter 9 inch diameter tart pan with removable bottom. Blend flour, sugar, and salt in processor using on/off turns. Add butter and process until mixture resembles coarse corn meal. Add water and process just until moist clumps form. Transfer to large bowl. Add pecans and knead gently until pecans are incorporated and dough comes together. Press dough on bottom and up sides of prepared pan. Refrigerate until dough is firm, about 30 minutes. (Can be prepared 1 day ahead. Wrap tightly and keep refrigerated.) Position rack in center of oven and preheat to 375. Line crust with foil; fill with beans or pie weights. Back until crust sides are firm, about 10 minutes. Remove beans and foil and bake until crust begins to brown, about 10 minutes. Transfer crust to rack. Maintain oven temperature. For filling: Beat cream cheese and sour cream in large bowl until smooth. Gradually add sugar and beat until blended. Add eggs 1 at a time, beating just to blend after each addition. Transfer 1/3 cup cheese mixture to small bowl. Add pumpkin, cinnamon, ginger and cloves to cheese mixture in large bowl and beat until blended. Spread pumpkin filling in crust. Drop reserved 1/3 cup cheese mixture by teaspoonfuls over pumpkin filling. Using tip of small sharp knife, gently swirl cheese mixture into pumpkin mixture in decorative pattern. Bake pie until filling is firm in center, about 30 minutes. Cool pie on rack. Cover and chill. (Can be made 1 day ahead. Keep refrigerated.)

LAYERED CREAM CHEESE PUMPKIN PIE



Layered cream cheese pumpkin pie image

Number Of Ingredients 14

1 package graham cracker crust
8 ounces cream cheese, softened
1/3 cup sugar
1 piece egg
1 teaspoon vanilla bean paste
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
15 ounce pumpkin puree, canned
1 cup evaporated milk or light cream
3 eggs, lightly beaten

Steps:

  • Preheat the oven to 425°F.
  • To make the cheesecake filling: Combine the room-temperature cream cheese and sugar, beating slowly until the mixture is fairly smooth. It may appear grainy, or a few lumps may remain; that's OK.
  • Stir in the egg and vanilla
  • Spoon the filling into the pie crust.
  • To make the pumpkin filling: In a medium-sized mixing bowl, whisk together the sugar, salt, and spices.
  • Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.)
  • Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4" of the top of the crust. Note: Do this carefully at first, so as to not disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful
  • Bake the pie for 15 minutes.
  • Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. If you have a digital thermometer, the pie will register 165°F at its center when it's done.
  • Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it until serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.

Tips:

  • Choose the right pumpkin: Use a sugar pumpkin or pie pumpkin, which are smaller and sweeter than other types of pumpkins.
  • Roast the pumpkin: Roasting the pumpkin intensifies its flavor and makes it easier to puree.
  • Use a food processor: A food processor makes it easy to puree the pumpkin until it is smooth and creamy.
  • Don't overmix the batter: Overmixing the batter can make the pie tough. Mix just until the ingredients are combined.
  • Bake the pie in a preheated oven: This helps to ensure that the pie bakes evenly.
  • Let the pie cool completely before serving: This allows the filling to set and the crust to become flaky.

Conclusion:

Cream cheese pumpkin pie is a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. With its creamy filling, flaky crust, and pumpkin spice flavor, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give cream cheese pumpkin pie a try. You won't be disappointed!

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