Looking for a Thanksgiving dessert that puts a fresh spin on classic pumpkin pie? This pumpkin cheesecake pie combines two favorites into one deep-dish pie for a silky, spiced, crowd-pleasing treat.
If you love the warm flavors of pumpkin pie but want something a little more decadent, this pumpkin cheesecake pie is the answer. It blends smooth cream cheese with spiced pumpkin for a custardy filling that bakes up silky and rich.
The recipe uses pumpkin puree, a mix of granulated and dark brown sugar, pumpkin pie spice, and vanilla, combined with cream cheese, eggs, and heavy cream for a luscious texture. You can serve it plain or topped with whipped cream—either way it’s a holiday showstopper.
Ingredients to make pumpkin cheesecake pie:
- Pumpkin puree – Use canned pumpkin puree (not pumpkin pie filling). This is the base of the filling.
- Granulated sugar – Adds bright sweetness.
- Dark brown sugar – Adds caramel-like depth and a hint of molasses.
- Pumpkin pie spice – Classic fall spice blend. If you don’t have it, use a mix of cinnamon, ginger, and nutmeg.
- Kosher salt – A small pinch to enhance flavor.
- Large eggs – Help the pie set and give it structure.
- Heavy whipping cream – Contributes richness and a velvety texture.
- Cream cheese – The element that turns this into a cheesecake-pumpkin hybrid.
- Vanilla extract – A touch of vanilla to round out the flavors.
How do I store leftover pumpkin pie?
Store any leftover pie covered in the refrigerator for up to 3–5 days. Keep it tightly wrapped or in an airtight container to preserve freshness and prevent it from absorbing other fridge odors.
Where can I find canned pumpkin puree?
Canned pumpkin puree is usually found in grocery stores in the baking aisle, especially during the fall season. Look for plain pumpkin puree, not pumpkin pie filling—those are different products with different sugar and spice content.
Common brands like Libby’s, Trader Joe’s, and store brands work well.
Can I use homemade pumpkin puree?
Yes. If you use homemade puree, make sure it has the same thick consistency as canned pumpkin. If your homemade puree is watery, drain or cook it down until it’s concentrated to avoid thinning the filling.
Why blend the pumpkin filling?
Blending the pumpkin with the sugars and spice creates an ultra-smooth, glossy mixture that produces a silky final texture. Skipping this step is possible, but blending noticeably improves the mouthfeel and consistency.
Why warm the pumpkin filling?
Gently warming the pumpkin mixture softens any raw pumpkin flavor and helps dissolve the sugars and meld the spices. You only need to warm it briefly on the stovetop—about 3–5 minutes. This step enhances flavor and yields a more cohesive filling.
Love this pumpkin cheesecake pie?
If you enjoy this recipe, try other pumpkin desserts to keep the season going—breads, rolls, bundt cakes, and pies all pair wonderfully with fall flavors.
- Pumpkin Chocolate Babka
- Pumpkin Cinnamon Rolls
- Butterscotch Pumpkin Bundt Cake
- Streusel-Topped Apple Butter Pumpkin Pie
Pumpkin Cheesecake Pie
Equipment
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9-inch pie plate
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Blender or food processor
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Stand mixer or hand mixer
Ingredients
- 1 9-inch unbaked pie crust, store-bought or homemade
- 1 15 ounce can pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon kosher salt
- 3 large eggs, room temperature
- 8 ounces cream cheese, room temperature
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C).
- Line the pie crust with parchment and fill with pie weights or dried beans. Parbake until the edges begin to brown, 12–15 minutes.
- Remove weights and parchment, prick the bottom with a fork, and return to the oven for 5 minutes more. Set the partially baked crust aside.
- In a blender, combine the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and salt. Blend until glossy, about 1–2 minutes.
- Transfer the pumpkin mixture to a saucepan and warm over medium heat, stirring frequently, for up to 5 minutes—just until heated through. Do not boil.
- In a mixer fitted with the paddle attachment, beat the eggs, cream cheese, and heavy cream until smooth, about 1–2 minutes.
- Temper the eggs by adding a few tablespoons of the warm pumpkin mixture to the egg mixture, stirring slowly to prevent the eggs from cooking. Then, with the mixer on low, add the rest of the warmed pumpkin mixture and the vanilla, mixing until combined.
- Place the pie crust on a parchment-lined baking sheet. Pour the filling into the warm crust, lower the oven temperature to 350°F (175°C), and bake for 35–45 minutes, or until the center is mostly set but still slightly wobbly. Shield the crust edges with foil if they brown too quickly.
- Cool the pie on a wire rack for 2–3 hours, then cover and refrigerate for several hours or overnight to fully set.
Notes
Do not overbake—the center should remain slightly jiggly when removed from the oven; it will firm up as it cools. If your pie cracks, cover the top with whipped cream to hide imperfections.
If you have a kitchen thermometer, the pie is done when the center reaches roughly 165°F (74°C).
Store covered in the refrigerator for up to five days.
Blending and briefly warming the pumpkin mixture creates a smoother, more flavorful filling.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Additional Info
