Pumpkin Cheesecake Pie
It’s time for me to re-introduce you to our family favorite pie recipe.
When I say “family favorite,” I truly mean it. We all love desserts, especially holiday pies, but this Pumpkin Cheesecake Pie is something special to us.
No matter how much turkey and mashed potatoes we stuff ourselves with on Thanksgiving dinner, we make sure to still have room for this pie. If we didn’t have much room left…well then we wait!
There have been a couple of years where I made a fancy cheesecake or another dessert for our holiday dinner and the first thing that everyone mumbled was, “what? No Pumpkin Cheesecake Pie?”
I’ve actually been told that I can make any other dessert my heart desires as long as I ALSO make this pie. It’s a good thing that this pie is so easy to whip up.
Easy few minutes of beating the ingredients in a bowl, followed by about 45 minutes of baking, and then cool and chill. Simple steps for a luscious pumpkin dessert.
You will love the soft and smooth texture and creamy pumpkin flavor of this pie. Serve it with some whipped cream and cinnamon on top or even with a scoop of vanilla ice cream on the side.
DO I HAVE TO USE STORE-BOUGHT CRUST?
Yes, this is the only way. KIDDING! Absolutely not. I use store-bought crust for the ease of it. If you want to make your own homemade pie crust, here is a wonderful recipe that I personally use. For Thanksgiving and Christmas dinner, or any other special even, I like to make homemade crust. Anytime we just feel like having pumpkin cheesecake pie for dinner, I take out a quick, frozen pie shell. Just make sure the store-bought one is a deep dish.
TIPS FOR MAKING PUMPKIN CHEESECAKE PIE:
Making this pie is truly easy. All you have to do is beat the ingredients in a bowl with an electric mixer, pour it into the pie shell, and bake. There are a couple of things to remember when making it though.
Make sure not to overfill your pie shell. When using a store-bought deep dish pie crust, you will have just a little bit of pie filling left over. Don’t try to squeeze every last drop of pie mixture into the shell because it might overflow as it bakes. This pie filling raises as it bakes, so if it’s overfilled, it will overflow. There will not be much batter leftover, only about 1/4 cup. (The same applies for homemade crust because some pie dishes can slightly vary in size.)
Place filled pie shell on a baking sheet while baking. This will make it easier to place it in the oven and take it out. (This is not needed is you made your own pie crust in a ceramic/glass pie dish.)
After 40-45 minutes of baking, open the oven door half way and turn off the oven. Leave the pie in the oven for about 10 minutes before taking it out. This will help with the pie possibly cracking. (Although, if it does crack, don’t stress! It can easily be covered with some whipped cream when served.)
Cool pie to room temperature and chill in the refrigerator before servings.
Serve cold.
IF YOU LIKE THIS PUMPKIN DESSERT, HERE ARE SOME MORE RECIPES YOU WILL LIKE:
Easy Pumpkin Caramel Pull Apart Bread – Pull apart bread easily made with pre-made dough, pumpkin, pecans and caramel. Warm, comforting bread with your morning tea.
Creme Brulee Pumpkin Cheesecake – This smooth, silky pumpkin cheesecake is made with the ginger snap cookie crust, extra cookies on the bottom, heavenly pumpkin cheesecake and crunchy, caramelized sugar on top.
Oreo Pumpkin Cheesecake – Layers of smooth pumpkin cheesecake, crushed Oreo cookies on the bottom and on the top, and a silky layer of spiced mascarpone frosting.
Frosted Pumpkin Cookies – Soft, scrumptious pumpkin cookies topped with pumpkin buttercream frosting and decorated with a classic scene from The Nightmare Before Christmas movie.
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Pumpkin Cheesecake Pie
This PUMPKIN CHEESECAKE PIE is a combination of a classic pumpkin pie with silky creaminess of a cheesecake. This easy dessert is perfect to serve at holiday dinners or just because you feel like having a pumpkin treat.
Ingredients
- 1 Deep dish pie shell
- 15 oz can of pumpkin puree
- 8 oz cream cheese softened
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tbsp pumpkin pie spice mix
- 1/8 tsp salt
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla
Instructions
Preheat the oven to 350.
- Beat cream cheese and sugar until smooth (about 2 minutes).
- Add pumpkin puree and dry spices, beat until well blended.
- Add eggs, heavy cream and vanilla. Beat well.
Place pie shell on the baking sheet. (This will make it easier to place the pie in the oven and take it out.)
Pour filling into the pie shell and make sure it's spread evenly. (Don't overfill the pie shell. There will be a little bit of pie filling left over.)
Bake for 40-45 minutes (it will be a little jiggly in the middle but set at edges).
Turn off the oven and open the oven door half way. Let pie sit in the oven for about 10 minutes before taking it out.
Cool pie to room temperature and refrigerate for at least 4 hours.
Serve it cold.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
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*Originally published on Will Cook For Smiles October 1, 2011!*
Carla
October 1, 2011 at 4:49 pmOk, so what happened to our pie?? I remember something about last weekend! Anyway, I’m sure we will get to have some on Thanksgiving!
Ellie Sew Sweet
October 1, 2011 at 9:56 pmMy husband loves pumpkin pie and loves cheesecake! Gotta try your combination!
Carly
October 3, 2011 at 1:59 amHey!
Just wanted to let you know that over at createlive, we’re just finishing up a pumpkin recipe series called “The 12 Days of Pumpkins.” For the next few days, we’ll be hosting a link-up, featuring any recipes involving pumpkin, and will be choosing a good number of these recipes to have their own page (which can include your blog name and URL!) in a pumpkin cookbook! Just thought you might be interested in the additional press or being included in a cookbook – and this is a really great recipe! Find the link up here!
Have a great one 🙂
-Carly
shannon i olson
October 3, 2011 at 4:14 pmgoodness gracious this looks perfect! can’t wait to give it a try
lovesweatandbeers
October 3, 2011 at 8:33 pmYou can’t go wrong with cream cheese and pumpkin!
Prasad Family
October 3, 2011 at 10:18 pmIt looks delicious! I can’t wait to try it.
Lydia
October 4, 2011 at 1:02 pmThis sounds (and looks) so yummy! Found you from Tempt My Tummy Tuesday.
Rachael @ The Little Birdie
October 4, 2011 at 3:02 pmYUM!! Can’t wait to try these! I’m visiting from the NJAH linky party, I hope you’ll pop by and say hello!
http://littlebirdiebaby.blogspot.com/2011/10/tutorial-tuesday-linky-party-trio-of.html
I also have a linky party every Tuesday and would love it if you’d link up your tutorial, I’m featuring recipes this week! 🙂 xoxo
Tiffany @ Eat at Home
October 5, 2011 at 6:23 pmLove the minis!
Heather
October 6, 2011 at 1:27 amOh wow this sounds heavenly. I will definately be trying this out. I featured this at So Very Creative.
http://soverycreative.blogspot.com/2011/10/pumpkin-cheeescake.html
Colie's Kitchen
October 9, 2011 at 9:53 pmHi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance. http://www.colieskitchen.com
Emily
October 10, 2011 at 8:49 amhi! Just wanted to let you know I’ll be featuring your pumpkin pie tomorrow on Tasty Tuesday. Stop by and grab a featured button. Thanks for linking! http://nap-timecreations.blogspot.com/
Mindie Hilton
October 11, 2011 at 5:07 pmThanks for sharing at Bacon Time, looks yummy.
Jennifer
October 11, 2011 at 7:07 pmYum!!
Thanks again for partying with us at Show & Share!
Sarah Grace
October 25, 2011 at 7:42 pmI made these for a fall tea party. Adapted them a tiny bit to make them tiny. LOVED it! 🙂 Linked back to you. See the post here http://preschoolparadisesgb.blogspot.com/2011/10/mini-pumpkin-cheesecakes.html
Shanda Harris Jefferies
November 22, 2016 at 5:36 amHi, I love your recipes, I lost my sweet potatoe cheesecake pie recipes , just wondering can I follow this recipe exactly but use sweet potatoes or would I have to add some more ingredients?
Brittany Walters
August 20, 2018 at 5:28 pmHi! This recipe sounds heavenly!! Question: do you pre-bake your deep dish shell? Also, is the shell you use frozen or fresh? if it’s frozen, what brand do you prefer? – Thanks!
lyuba
September 17, 2018 at 4:15 pmHi Brittany!
I’m so sorry for the late response! I do not pre-bake the crust. I use a frozen shell and just pour the pumpkin pie mixture into it and bake. I usually use the Pillbury one but it is the one that is most available.
I really hope you like it!!
NANCY ECKART
August 22, 2018 at 3:17 pmBet this would be good with pumpkin spice creaer in place of the heavy cream…….
lyuba
September 17, 2018 at 4:25 pmAbsolutely! I would just may be do half creamer and half heavy cream or cut out some of the sugar. Creamer is usually already sweet so you might end up having too much sugar in the pie. So adjust it to your personal sweetness preference 🙂
Ed thompson
September 23, 2018 at 11:46 amWent to our 3 grocery stores unable to find pumpkin puree using just pumpkin hopefully it works.
Ed
September 24, 2018 at 10:30 amMade it came out great just to let people know.
lyuba
October 1, 2018 at 3:29 pmOh, I’m sorry that I didn’t get back to you sooner!
I’m glad that you were able to find it, sometimes store have pumpkin puree in different places.
I also have a recipe to make your own pumpkin puree: https://www.willcookforsmiles.com/all-about-pumpkin-and-homemade-pumpkin-puree/
The only think about homemade vs store bought in the can is that the canned puree is a bit thicker than homemade.
I’m so happy you liked it!!
Leigh
October 31, 2018 at 4:27 pmToo much sugar in this recipe… I would suggest cutting sugar bye one quarter
lyuba
November 7, 2018 at 2:08 pmHi Leigh!
That’s definitely a personal preference. I don’t like to have too much sugar in desserts either but I never found this cheesecake to be too sweet. But of course, you can cut sugar if like desserts to be just a little sweet.
April
November 13, 2018 at 9:23 amoh, i love pumpkin cheesecake pie! we’ll be making this for Thanksgiving!
lyuba
November 13, 2018 at 2:11 pmI’m so happy to hear that! Happy holidays, April!
Mary Allen
November 15, 2018 at 2:31 pmCan this pumpkin cheesecake be successfully frozen?
lyuba
November 21, 2018 at 10:27 amHI Mary!
I’ve never actually frozen this pie but you can try follow freezing instructions for freezing a cheesecake.
Here is what I found:
“To freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. It can be frozen for several months. Thaw the cheesecake in the refrigerator overnight.”
Elaine
November 17, 2018 at 10:16 amThis sounds very good. I was just wondering how far in advance could I make this to store in the fridge for Thanksgiving?
lyuba
November 21, 2018 at 10:27 amHI Elaine!
You can make it a day or two in advance 🙂
Happy Thanksgiving!
Kristy
November 19, 2018 at 4:37 pmHi, I have pumpkin pie mix. how do suggest I adjust the recipe to use it, instead of pumpkin?
lyuba
November 21, 2018 at 10:28 amHi Kristy!
Pumpkin pie mix already has some sugar and spice. I’ve never used it before but taste it to see if and how much more sugar and spice you’ll want to add to the pie batter.
I hope you enjoy it!
Larissa
November 22, 2018 at 1:22 amI don’t cook very well. We are having Thanksgiving at my husbands fire station this year and he loves pumpkin cheese cake. I made mine with the pumpkin in the can. I didn’t know the difference until after, when I was reading the comments. 😳🤦🏻♀️ Anyways, I can’t taste it till tomorrow but usually firefighters eat anything.
Don’t be shy either if you have extra desserts or too much food that isn’t getting eaten. Take it to your nearest station. Those men and women are working, most without seeing their loved ones. Happy Thanksgiving, I’m thankful I can spend it with my family.
lyuba
November 26, 2018 at 1:45 pmOh I completely agree, I’ve taken baked goods to our fire station several times. If I bake too much, my son and I just take it over there. (Plus he gets to sit in a read fire truck 😉 )
Happy holidays!!
alyssa
November 20, 2018 at 2:56 pmCan this be made without heavy cream?
lyuba
November 21, 2018 at 10:31 amHi Alyssa,
You can try to use the same amount of evaporated milk.
I’m not sure why you can’t use heavy cream, so I’m not sure what else I can suggest 🙂
David G
November 21, 2018 at 10:26 amI just made this in a spring form pan and used a rolled up pre-made pie crust. It is really good and pretty easy to make. I whipped it with my electric whisk and it’s also really light!
lyuba
November 21, 2018 at 10:32 amThat sounds great! I bet it help shape well too 🙂 I’m so happy you liked it, David!
Jen
November 21, 2018 at 9:34 pmJust made this and it’s chilling in the fridge – excited to see how it turns out when it cools! It smells amazing. Thanks for sharing the recipe!
lyuba
November 26, 2018 at 1:47 pmI really hope everyone enjoyed it, Jen! 🙂
Meriam
November 23, 2018 at 1:14 pmI made this for Thanksgiving, but completely forgot to add the brown and white sugar! The pie still was fantastic, and I’m going to keep making it without it!
lyuba
November 26, 2018 at 1:48 pmOh that’s awesome! And you can always sweetened it afterwards with a little caramel topping and whipped cream if you want 😉
Happy holidays!
ERBEN Fermon
November 24, 2018 at 5:11 pmI made this for Thanksgiving this year and it was a hit
lyuba
November 26, 2018 at 1:48 pmI’m SO happy to hear that! Thank you 🙂
Angie
January 25, 2019 at 3:58 amHi there, this pie looks delicious. Thanks for sharing. Question: i have a regular frozen pie shell, not deep dish. How much of filling should I make? Half of the recipe?
Thanks
lyuba
February 23, 2019 at 11:30 amHi Angie! I’m sorry that I didn’t get back to you sooner. Half of the recipe won’t be quite enough. You can make as recipe instructs and fill your pie shell. Whatever is leftover, you can actually use a muffin pan to make little mini pies. You can use graham cracker crumbs mixed with some butter as crust (like on a cheesecake). Bake the mini cheesecake pies for 18-20 minutes and let them cool completely before taking out 🙂
I hope this helps!
Bonnie Wright
April 9, 2019 at 6:10 pmafter following your recipe I did everything baked for 45 mins and left in oven for extra 10 mins after it was turned off. Center seemed a little under baked.Not sure why.