Pie season is here and this easy and foolproof pumpkin cream cheese pie is a dessert mashup of dreams - rich and smooth pumpkin cheesecake mixed with traditional pumpkin pie.
💡 Expert Tip: To make this easy pumpkin cream cheese pie even easier, you can use a premade pie crust, although I always recommend baking your own for the best flavor!
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Rub the cold butter-salt-flour mixture between your fingers. Leave some bigger butter chunks in it. Add cold water and work it with your hands until it comes together. Form a disc, wrap it in cling film and chill it before rolling out and blind baking.
02
Prepare the ingredients for the pumpkin cream cheese filling .
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Pipe cream cheese filling all around the pumpkin filling. For the marble effect, grab eg. a chopstick and gently swirl the cream cheese mixture into the pumpkin pie filling
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Bake the pie at 350F / 177C (no fan) for 50 minutes. The pie is ready when the side of the filling is well-baked and the middle is still slightly jiggly.
Let the pie set for 4 hours refrigerated before decorating and cutting. Leftovers can be stored in the fridge for 2-3 days in an air-tight container.
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The Fall flavors in this foolproof pumpkin pie with cream cheese recipe are so delicious but the contrasting textures are what make it an extra special and indulgent Fall or winter dessert.