Cream Cheese Pumpkin Pie Recipe

Introduction

This Cream Cheese Pumpkin Pie offers a delightful twist on a classic favorite, blending creamy pumpkin filling with a sweet, crunchy pecan topping. It’s perfect for fall gatherings or anytime you crave a smooth, spiced dessert with a bit of texture.

Ingredients

• 5 oz evaporated milk
• 3.4 oz pumpkin spice instant pudding mix (small box)
• 2 (8 ounce) packages cream cheese
• ⅓ cup pumpkin puree
• ½ teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• 9 inch pre-made graham cracker crust
• ⅜ cup brown sugar
• ⅜ cup chopped pecans
• ⅛ cup all-purpose flour
• 2 tablespoons melted butter

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Step 2: In a small mixing bowl, combine brown sugar, chopped pecans, all-purpose flour, and melted butter. Stir until evenly mixed to create the topping.
3. Step 3: Spread the topping mixture evenly on the prepared baking sheet and bake for 6-8 minutes, until golden and fragrant.
4. Step 4: Remove the topping from the oven and let it cool completely, then break it into small pieces.
5. Step 5: In a medium bowl, whisk together evaporated milk and pumpkin spice pudding mix. Beat on medium speed for about 2 minutes until thickened.
6. Step 6: In a large bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes.
7. Step 7: Add pumpkin puree, pumpkin pie spice, and cinnamon to the cream cheese and beat until well combined.
8. Step 8: Gradually beat the pudding mixture into the cream cheese mixture until smooth and fully incorporated.
9. Step 9: Spoon the pumpkin filling into the pre-made graham cracker crust, spreading it out evenly.
10. Step 10: Sprinkle the cooled pecan topping over the pumpkin filling, covering it evenly.
11. Step 11: Cover the pie and refrigerate for at least 4 hours before serving to allow it to set properly.

Tips & Variations

• For extra depth, add a teaspoon of vanilla extract to the filling mixture before chilling.
• Swap pecans for walnuts or almonds for a different nutty flavor.
• Use a homemade graham cracker crust to enhance freshness and control sweetness.
• For a lighter pie, substitute half of the cream cheese with whipped cream folded in at the end.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep any leftover topping separate to maintain its crunch and sprinkle it fresh before serving. Reheat topping pieces briefly if desired, but the pie itself is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is ideal for making ahead. Prepare it up to a day in advance and keep it refrigerated. This allows the flavors to meld and the filling to set perfectly.

Can I use fresh pumpkin instead of canned pumpkin puree?

While fresh pumpkin can be used, it requires cooking and pureeing first. For best results and consistent texture, canned pumpkin puree is recommended in this recipe.

Cream Cheese Pumpkin Pie Recipe

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4.6 from 65 reviews

This Cream Cheese Pumpkin Pie combines a velvety pumpkin spice pudding filling with a rich cream cheese base, all nestled in a crunchy graham cracker crust. Topped with a sweet and nutty brown sugar pecan crumble, this pie offers a delightful texture contrast while embodying all the warm, festive flavors of pumpkin spice. It’s perfect for a fall dessert that requires no baking of the filling, just a quick bake for the topping and then chilling to set.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 4 hours 23 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Topping

• ⅜ cup brown sugar
• ⅜ cup chopped pecans
• ⅛ cup all purpose flour
• 2 tablespoons melted butter

Filling

• 5 oz evaporated milk
• 3.4 oz pumpkin spice instant pudding mix (small box)
• 2 (8 ounce) cream cheese blocks
• ⅓ cup pumpkin puree
• ½ teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon

Other

• 1 (9-inch) pre-made graham cracker crust

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for the topping bake.
2. Make Brown Sugar Pecan Topping: In a small mixing bowl, combine brown sugar, chopped pecans, all purpose flour, and melted butter. Stir until all ingredients are evenly mixed to form the topping.
3. Bake Topping: Spread the topping mixture evenly onto the prepared baking sheet. Bake for 6-8 minutes until golden and fragrant. Remove from the oven and let cool completely before breaking into small pieces.
4. Prepare Pumpkin Spice Pudding Mixture: In a medium mixing bowl, combine the evaporated milk and pumpkin spice instant pudding mix. Beat on medium speed for 2 minutes until the mixture thickens.
5. Beat Cream Cheese: In a large bowl, beat the cream cheese for about 3 minutes until it becomes light and fluffy.
6. Add Pumpkin and Spices: Add the pumpkin puree, pumpkin pie spice, and ground cinnamon to the cream cheese. Beat until fully combined and smooth.
7. Combine Mixtures: Slowly beat the thickened pudding mixture into the cream cheese and pumpkin mixture until evenly blended.
8. Fill the Crust: Spoon the pumpkin cream cheese filling into the pre-made graham cracker crust and spread it evenly with a spatula.
9. Add Topping: Crumble the cooled brown sugar pecan topping over the pie filling, distributing it evenly to create a crunchy layer.
10. Chill Pie: Cover the pie and refrigerate for at least 4 hours to allow the filling to set properly before serving.

Notes

• Ensure the cream cheese is softened at room temperature for easier mixing and a smoother filling.
• You can prepare the topping a day ahead and keep it stored in an airtight container.
• For a nut-free version, omit pecans from the topping or substitute with seeds like pumpkin seeds.
• This pie is no-bake for the filling, ideal for a quick and easy Thanksgiving dessert.
• Allow the pie to chill for at least 4 hours, but overnight chilling will provide the best texture.

Keywords: cream cheese pumpkin pie, pumpkin spice pie, no bake pumpkin pie, pecan topping, fall dessert, Thanksgiving dessert