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Pumpkin Cheesecake Pie

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Need a Thanksgiving dessert that is a fun twist to the traditional pumpkin pie? Well, this pumpkin cheesecake pie is the perfect recipe! It’s a tasty mashup of 2 classics packed into one deep dish pie crust.

Pumpkin Cheesecake Pie served on a wooden serving platter.

Craving a pumpkin pie for the holiday season but want to change it up a bit?

Well, have I got the pie for you!

This pumpkin cheesecake pie is the perfect mashup of 2 classic desserts.

Flavored with pumpkin pie spice, granulated sugar, brown sugar, and vanilla extract mixed with a super smooth pumpkin and cream cheese mixture.

It’s the absolute perfect holiday pie!

Serve plain or topped with whipped cream.

Either way, it’s delicious!

Pumpkin Cheesecake Pie slice with a bite taken out of it.

Ingredients to make pumpkin cheesecake pie:

  • Pumpkin puree – I used basic canned pumpkin puree. Make sure you buy pumpkin puree and NOT pumpkin pie filling. This is the base of the pie.
  • Granulated sugar – Classic white sugar to bring in some sweetness.
  • Dark brown sugar – I like to use dark brown sugar for the hint of sweetness and molasses.
  • Pumpkin pie spice – The classic fall spice! If you don’t have pumpkin pie spice you can use a mix of cinnamon, ginger, and nutmeg.
  • Kosher salt – Just a pinch to help the flavors shine.
  • Large eggs – This helps bind the pie together so it sets up nicely.
  • Heavy whipping cream – This gives the pie a nice fluffy filling.
  • Cream cheese – This helps give the pie a cheesecake twist! Plus it brings in tart cream cheese flavor.
  • Vanilla extract – Just a touch to bring in a sweet vanilla flavor. You could also use vanilla bean paste.

How do I store leftover pumpkin pie?

If you happen to have any leftover pie simply store it in the fridge covered for up to 3 days.

Pumpkin Cheesecake Pie cut with forks in the pie plate.

Where can I find canned pumpkin puree?

You can find canned pumpkin puree in most groceries stores in the baking aisle.

You always want to make sure you’re burning pumpkin puree and NOT pumpkin pie filling. These 2 ingredients are VERY DIFFERENT.

I have tried Trader Joe’s, Walmart, Libby’s, and Farmer’s Market brand canned pumpkin puree and they all work great!

Can I use homemade pumpkin puree?

Yes, but you want to make sure that your homemade puree is the same consistency as canned pumpkin puree.

Sometimes homemade puree can be a bit looser so I recommend draining or cooking it down until you reach canned consistency.

Pumpkin Cheesecake Pie served on a wooden cutting board with a slice on a plate.

Why do you blend the pumpkin filling?

The pumpkin filling is blended so it is super smooth.

This results in a dreamy pie with a silky texture.

You can skip this step but I really think it makes a difference.

Why do you warm the pumpkin filling?

Warming the pie filling helps take away and “raw” pumpkin taste and lets the sugars and spices melt into the filling.

You’re not boiling the filling you’re just letting it warm through every so slightly.

I only keep mine on the stovetop for 5 minutes.

Again, this step can be skipped but if you want a showstopper of a dessert this step really helps.

Pumpkin Cheesecake Pie sliced on a grey plate with a fork.

Love this pumpkin cheesecake pie?

Why not try a few of my other delicious pumpkin dessert recipes?

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Yield: 9-inch pie
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes

Need a Thanksgiving dessert that is a fun twist to the traditional pumpkin pie? Well, this pumpkin cheesecake pie is the perfect recipe! It's a tasty mashup of 2 classics packed into one deep dish pie crust.


  • 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


  1. Preheat oven to 400 degrees F.
  2. Line the pie crust with parchment paper. Fill with pie weights or dried beans all the way up the crust.
  3. Bake until the edges just start to brown, 12 to 15 minutes.
  4. Remove from the oven, remove the parchment paper and dried beans.
  5. Prick the bottom of the pie crust with a fork to prevent bubbling and return to the oven and bake for 5 minutes more.
  6. Once the crust is done parbaking set it aside while you make the filling.
  7. Place pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and kosher salt in a blender and blend until puree looks glossy, around 1 -2 minutes.
  8. Transfer the mixture into a saucepan and place over medium heat.
  9. Stir frequently and cook no longer than 5 minutes.
  10. In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs, cream cheese, and heavy cream until combined, around 1-2 minutes
  11. Add in a few tablespoons of warm pumpkin mixture to warm the eggs and ensure that they don't cook when you add the rest of the pumpkin mixture. Mix slowly to incorporate.
  12. With the mixer running on low, add in the warmed pumpkin mixture.
  13. Place the partially baked pie crust on a parchment-lined baking sheet. Carefully pour the warm pumpkin mixture into the warm pie crust.
  14. Turn down the oven to 350 degrees F.
  15. Carefully transfer the baking sheet with the pie to the oven and bake around 35-45 minutes or until the center is almost set (covering the edges with a crust shield or foil if browning too quickly), it should be a little wobbly. A knife tip inserted in the center comes should come out wet but relatively clean.
  16. Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.


Don't overbake your pie, or it will crack. The center should be still slightly jiggly when you pull it out of the oven. The pie sets as it cools. If it cracks, it's nothing you can't fix with a bit of whipped cream over the top of the pie.

If you own a digital thermometer, stick it into the center of the pie. The pie is done when the thermometer measures 165 degrees F. 

Store covered and refrigerated for up to five days.

Blending the pumpkin mixture ensures the mixture is extra smooth and creamy.

Gently warming the pumpkin filling helps cook out any "raw" pumpkin flavors and helps dissolve the sugars to create a perfectly smooth filling.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 397Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 121mgSodium: 235mgCarbohydrates: 40gFiber: 2gSugar: 27gProtein: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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