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cream cheese pumpkin pie. top down view of pie in a glass pie plate. pumpkin pie is swirled with cream cheese and garnished with pretty fall flowers. three slices have been cut but are still in the pie plate.
Heather Wolf

Cream Cheese Pumpkin Pie

5 from 13 votes
Cream Cheese Pumpkin Pie is a perfect blend of autumn flavors nestled in an all-butter crust. With swirls of sweetened cream cheese and velvety pumpkin custard, this Thanksgiving pie promises pure dessert bliss.
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Prep Time 30 minutes
Cook Time 35 minutes
Cool and Chill 4 hours
Total Time 5 hours 5 minutes
Servings: 8
Course: Pies and Tarts
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Pie Crust
  • 1 1/2 cups all-purpose flour unbleached
  • 1/2 tsp sea salt fine
  • 1/2 tsp granulated sugar
  • 8 tbsp unsalted butter cold and cubed
  • 2 tbsp ice cold water
Cream Cheese Filling
  • 8 ounces full-fat cream cheese softened to room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract pure
  • 1 large egg room temperature
  • 2 tbsp all-purpose flour
Pumpkin Filling
  • 15 ounces canned pumpkin puree
  • 2 large eggs room temperature
  • 1/2 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice

Equipment

  • 9 inch pie plate

Method
 

Pie Crust
  1. Grease the bottom and sides of a 9-inch pie plate with butter or spray with nonstick baking spray. Set aside.
  2. Add flour, salt, and sugar to a food processor. Pulse to combine.
  3. Add chilled butter then pulse until butter is reduced to the size of small peas.
  4. Drizzle in ice cold water then pulse until mixture begins to clump.
    Note: if dough is too crumbly add a bit more water.
  5. Remove dough from food processor and place on a floured surface. Flatten into a disk then cover with plastic wrap and refrigerate for a minimum of 1 hour or up to 2 days.
  6. Remove dough from refrigerator and let it sit at room temperature for 15 minutes.
  7. Roll out dough on a floured surface, rotating a quarter turn after each roll of the rolling pin until dough is 11-inches in diameter.
  8. Gently drape dough into pie dish then trim edges leaving a 1-inch overhang. Tuck excess dough under itself then pinch to crimp edges around the rim.
  9. Preheat oven to 350 degrees. Place pie plate in the freezer to chill for 30 minutes while the oven gets hot.
  10. Remove pie crust from the freezer and line completely with aluminum foil. Next, fill foiled crust to the top with pie weights (dried beans or dried rice also work well).
  11. Par bake the pie crust for 15 minutes.
  12. Remove crust from the oven then carefully lift aluminum foil by the edges to remove both foil and weights.
  13. Using a fork, prick the bottom and sides of the pie dough multiple times. This will help prevent the dough from puffing up as it bakes.
  14. Return pie crust to the oven and bake for 15 minutes or until bottom is dry and just begins turning golden brown.
  15. Place pie dish on a baking rack to cool while you prepare filling.
Cream Cheese Filling
  1. Beat cream cheese and sugar with an electric mixer until smooth and lump free. Approximately 3 minutes.
  2. Add vanilla and egg then beat until combined.
  3. Beat in flour then set aside while you prepare pumpkin filling.
Pumpkin Filling
  1. In a large bowl, whisk all pumpkin filling ingredients until combined.
  2. Add 1/2 cup of cream cheese filling to pumpkin filling then whisk until incorporated.
Assembly
  1. Pour pumpkin filling into pie crust.
  2. Using a large spoon, dollop remaining cream cheese filling onto pumpkin layer in randomly placed droplets.
  3. Gently swirl cream cheese into the pumpkin filling using a wooden skewer or knife tip to create a marbled pattern. Avoid over-swirling or cream cheese will completely blend in with pumpkin.
  4. Bake for 35 to 40 minutes or until the filling is set.
  5. Place pie on a wire rack to cool at room temperature for 1 hour.
  6. Cover and refrigerate pie for 3 hours before slicing and serving.
  7. To store, cover and place pie in the refrigerator up to 5 days.