Go Back
+ servings
Pumpkin cream cheese pie on a plate.
Print Recipe
5 from 3 votes

Pumpkin Cream Cheese Pie

Pie season is here and this easy pumpkin cream cheese pie is a dessert mashup of dreams - rich and smooth pumpkin cheesecake mixed with traditional pumpkin pie. The Fall flavors in this 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.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting time6 hours
Total Time7 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 628kcal
Author: Katalin Nagy

Ingredients

Pie dough

  • 250 g All purpose flour
  • 180 g Unsalted butter 82% fat, use it very cold
  • 80 g Water use it very cold
  • ½ teaspoon Salt

Pumpkin pie filling with cream cheese

  • 300 g Pumpkin puree room temperature
  • 2 Whole egg room temperature
  • 1 Egg yolk room temperature
  • 14 g Corn starch
  • 1 teaspoon Pumpkin spice Mix of cinnamon, nutmeg and ginger
  • 230 g Cream cheese full fat eg. Philadelphia, at room temperature

For the cream cheese marble

  • 90 g Cream cheese full fat eg. Philadelphia, at room temperature
  • 25 g Heavy Cream 36% fat, cold
  • 25 g Powdered sugar sifted

Egg wash

Instructions

For the pie crust

  • Add very cold butter chunks into the flour and salt mixture and rub the mixture between your fingers until it becomes a sand like consistency. Leave some bigger butter chunks in the dough, do not over work it
  • Add very cold water into the dough, a small amount at a time, and stir with a spatula or wooden spoon after each addition
  • Start working the dough with your hands. First, it will look crumbly but it should come together in the next minute or so. Do not knead the dough as such, stop mixing, as soon as it comes together.
  • Form a disk, cover it with plastic wrap and let it rest in the fridge for a minimum of 2 hours
  • After 2 hours, take the pie dough disk out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it
  • Transfer the disk to a silicone baking mat or a lightly floured surface and start rolling it out, make sure you turn the dough with your hands after each rolling so it will become even. No need to add too much flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter. If at any point the dough gets too warm, pop it back into the freezer for a minute to chill then continue
  • If you are using a Pie dish 9 inch / 23 cm, roll the dough to 10 inch / 27 cm in diameter. Remember, do not force the dough, after rolling, it should stay smooth and cold, and easy to work with. The most common reason for pie crust shrinking is forcing and stretching it.
  • Gently butter your pie dish so you can easily remove the Pie after baking
  • Carefully place the dough into a Pie dish 9 inch / 23 cm.
  • Fold the extra dough around under the crust then flute with your fingers
  • Chill pie dough again in the freezer for 30 minutes
  • Pre-heat oven to 200 C / 372 F (no fan)
  • After 30 minutes, line pie crust with parchment paper and fill with pie weights (rice can work completely fine too). Blind bake pie crust for 15 minutes
  • After 15 minutes, remove the pie weight, and apply a thin layer of egg wash (using egg white only) on the bottom and side of the pie crust, this will support the crust not to get wet from the filling eg when making pumpkin pie.
  • Alternatively, for an even better shine, apply a light egg wash (egg yolk + splash of milk) on the edge of the pie crust
  • Bake the pie crust again now without pie weight for further 15 minutes

Pumpkin Pie filling with Cream cheese

  • Mix pumpkin puree, pumpkin spice, corn starch, whole eggs, egg yolk, and cream cheese with a hand whisk until smooth

Cream cheese marble

  • Mix cream cheese, heavy cream, and powdered sugar with a hand whisk until smooth

Assembling

  • Pour the pumpkin filling into the pre-baked crust. Then, move the cream cheese mixture into a Piping bag, make a small hole in the piping bag and pipe smaller and bigger dots 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
  • Cover the side of the crust with aluminium foil, then lower the oven temperature and bake 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.

Video

Notes

  1. For the pie crust, all ingredients incl. butter, flour, and water should be very cold
  2. Resting the pie dough in the fridge is a must - you won't be able to roll it out without appropriate resting time (min. 2h)
  3. Do not begin trying to roll the pie dough until it is at the proper temperature. If it's too cold it can crumble and if it's too warm it can tear
  4. Egg wash will seal the bottom of the crust that contributes to no soggy pie
  5. For the best taste and texture make sure that your pumpkin puree is not watery. Strain it on cheesecloth to get rid of some of the liquid if necessary, then measure it
  6. Make sure that you fully pre-bake your crust before pouring the filling in. The crust won´t bake after the liquid filling is in
  7. Do not forget to reduce the oven temperature as too high oven temperature can cause cracks on the top of the pie. Overbaking can cause the same.
  8. Let the pie fully come to room temp (or even chill) before cutting, as it will further set as it cools.

Nutrition

Calories: 628kcal | Carbohydrates: 46g | Protein: 11g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 401mg | Potassium: 263mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9432IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 3mg