Pumpkin Cream Cheese Pie

This Pumpkin Cream Cheese Pie features a smooth pumpkin filling swirled with tangy cream cheese. Paired with a flaky pie crust, this is a winning fall dessert everyone will love.

Prep Time25

Cook Time30

Chill time2

Total Time2 55

Servings:

Calories: 339kcal

Author: Karin and Ken

Ingredients

Crust

1 unbaked 9-inch pie crust store-bought or homemade

Cream Cheese Filling

8 ounces cream cheese softened
⅓ cup granulated sugar
3 tablespoons all-purpose flour
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk added only after dividing the mixture

Pumpkin Filling

1 can 15 ounces pumpkin puree
¾ cup granulated sugar
2 large eggs
2 teaspoons pumpkin pie spice
¼ teaspoon salt
About 3 tablespoons undiluted cream cheese filling taken before adding milk

Instructions

Blind-bake the crust by preheating the oven to 375°F. Place the pie crust into a 9-inch pie plate and crimp the edges. Line it with parchment and fill with pie weights or dried beans. Bake until the edges begin to set, then remove the parchment and weights and continue baking briefly until the bottom looks dry. Let the crust cool completely before adding any filling.
Prepare the cream cheese filling by beating the cream cheese, sugar, and flour until smooth. Add the egg and vanilla and mix until creamy. Scoop out ½ cup of the cream cheese mixture and place it in a separate bowl. Save the remaining mixture to mix into the pumpkin filling. Add the milk a little at a time, only to the reserved ½ cup portion, stirring until it becomes smooth and can be easily swirled into the pumpkin filling.
Make the pumpkin filling by whisking the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, and salt in a mixing bowl. Add the undiluted remaining cream cheese mixture and whisk until the filling becomes extra creamy and fully combined.
Assemble the pie by pouring the pumpkin filling into the cooled crust. Spoon the thinned cream cheese filling over the pumpkin layer and gently swirl it with a knife or skewer, creating decorative ribbons without overmixing.
Bake the pie by lowering the oven temperature to 350°F and placing the pie inside. Bake until the edges are set and the center still has a slight jiggle. Allow the pie to cool at room temperature and then chill it until fully set for easy slicing.

Notes

The pumpkin cream cheese pie is done when the outer edges are firm and completely set, but the center still has a soft jiggle like Jell-O when you gently nudge the pan. Don't worry—residual heat will finish setting the center as it cools on the counter.
Keep an eye on your crust as it bakes and tent the edges loosely with aluminum foil) around the 30-minute mark. This prevents the exposed pastry from over-browning before the creamy center has time to set.
Let the pie cool at room temperature on a wire rack for 1 hour before refrigerating. Chilling it warm creates surface condensation that can ruin your swirl.

Nutrition