Home » Recipes » Dessert » Tasty Tuesday ~ Pumpkin Cream Cheese Pie

This pumpkin cream cheese pie is a little richer than the traditional pumpkin pie. It will be a perfect addition to your Thanksgiving feast.


  • 1 homemade pie crust, or 9-inch store-bought crust
  • 2 packages (16 ounces) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 can (15 ounces) pumpkin
  • 3 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon milk


Preheat the oven to 375°F.

Place the unbaked pie crust in a 9-inch pie pan. Cinch the edge of your pie crust to create your desired shape

Dock the crust (poke holes in the crust with a fork) before baking OR use pie weights. (See the section above for tips on making a perfect pie crust.)

Bake the pie crust for 10 minutes. Remove the crust from the oven and let it cool while you prepare the filling.

In a large bowl, combine the cream cheese, sugar, and flour with a hand mixer on low speed until creamy.

Reserve 1/2 cup of the cream cheese mixture and set it aside.

To the remaining cream cheese mixture in the large bowl, add the pumpkin. Then, add the eggs, one at a time, until incorporated, followed by the cinnamon, nutmeg, ginger, and cloves. Beat on medium speed until smooth.

Pour the mixture into the baked crust.

Meanwhile, in a medium bowl, combine the milk and reserved cream cheese mixture. Blend until smooth and creamy.

Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture.

Use a knife to swirl the cream cheese mixture into the pumpkin mixture in an S-shaped motion. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. This will give the pie that beautiful marbled look.

Bake the pie for 20 minutes. Then, cover the edge of the crust with aluminum foil and bake another 15-20 minutes.

Remove the pie from the oven and let it cool on the counter for 30 minutes.

Transfer the pie to the refrigerator to let chill for 4-5 hours before serving.

Thank you to I Am Baker for this dessert recipe

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