This Pumpkin Cream Cheese Pie combines the silky texture of classic pumpkin custard with a creamy swirl that adds a little something extra to every slice. And since you can make it ahead, it's great for holiday baking.
Note from Erin
Every time I eat pumpkin pie, I wish it had a little something to contrast with the warm spices and creamy texture.
Even pumpkin cheesecake pie can feel one-note, so I made a true pumpkin pie with a creamy ribbon in every bite. The mix of flavors is just right!
It chills overnight, slices cleanly, and fits perfectly into a Thanksgiving prep schedule.
Helpful Ingredient Tips
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Pie Crust - You can use my vodka pie crust recipe for a super tender, flaky base. For something with more of a cheesecake vibe, try a graham cracker or Biscoff cookie crust.
- Evaporated Milk - I usually use half-and-half in my classic pumpkin pie, but in testing, the lower water content of evaporated milk gave this version a smoother texture and helped the cream cheese swirl stay defined.
- Cream Cheese - Use full-fat brick-style cream cheese. In testing, this consistently produced a cleaner swirl and a smoother texture. The cream cheese in a tub has more moisture, making the swirl looser and more likely to sink into the pumpkin filling.
Starting with room temperature ingredients helps everything blend smoothly without overworking the batter.
Tips to Make the Best Cream Cheese Swirled Pumpkin Pie
Blind Bake the Crust
- Keep the dough cold until it goes into the oven. This helps you achieve a flaky pie crust.
- Docking the bottom with a fork before baking helps the crust stay flat.
Blend the Cream Cheese
- Beat the cream cheese until it's completely smooth. Any lumps now will stay visible in the swirl.
Prepare the Filling
- Use a rubber spatula to scrape along the sides and bottom so no pockets of spice or sugar remain, and the custard looks uniform.
Swirl and Bake
- Drag a butter knife gently through each dollop to achieve your desired marbled design. Just be careful not to mix it so much that you lose the definition.
- When baking, watch for the surface to lose its glossy shine except in the very center. When the shine is about the size of a quarter, the pie is done.
Top Tip!
Don’t overmix the filling. Too much air can make the custard grainy. If the batter looks curdled, stir in a tablespoon or two of evaporated milk by hand until it looks silky, with no visible bubbles.
How Can I Keep My Pie From Cracking?
Not overmixing helps here, too, since extra air in the filling is one of the main reasons pies crack as they cool.
Even if you bake it perfectly, a sudden temperature change can still cause the surface to split. After baking, turn off the oven, crack the door, and let the pie rest for about 15 minutes before transferring it to a rack.
Make it Special✨
Use cookie cutters to cut small leaves or pumpkins from extra pie dough, brush them with cream, and bake at 375°F (191°C) for 10–12 minutes. (Keep an eye on them - the exact time will depend on the size of your cutouts.)
Arrange them on the chilled pie just before serving for a bakery-style pie that looks beautiful on your holiday dessert table.
I think all pumpkin pie is best served with whipped cream. My favorites with this recipe are maple-flavored or bourbon whipped cream.
Recipe
Cream Cheese Swirled Pumpkin Pie
Recipe by:Ingredients
Crust
Cream Cheese Swirl
- 4 ounces (227 grams) cream cheese softened
- 3 tablespoons (50 grams) granulated sugar
- ½ tablespoon evaporated milk
- ½ teaspoon vanilla extract
Pumpkin Filling
- 4 ounces cream cheese softened
- ¾ cup (110 grams) packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 can (425 grams) pumpkin puree (15 ounces)
- ¾ cup (237 ml) evaporated milk
- 3 large eggs
Instructions
- Preheat the oven to 425°F (220°C). Press the dough into a 9-inch pie plate and crimp the edges. Line with parchment paper and fill with pie weights or dry beans.1 unbaked 9-inch pie crust
- Bake for 10 minutes. Remove the crust from the oven, lift out the weights and liner, and reduce the oven temperature to 350°F (177°C). Bake the crust for an additional 5 minutes, then set aside.
- In a small bowl, use an electric hand mixer to beat 4 ounces of cream cheese with the granulated sugar until smooth. Add ½ tablespoon of evaporated milk and the vanilla extract, and continue beating until the mixture is fluffy. Set aside.4 ounces cream cheese, 3 tablespoons granulated sugar, ½ tablespoon evaporated milk, ½ teaspoon vanilla extract
- In a separate large bowl, beat the remaining cream cheese (you can use the same mixer) on medium speed until smooth. Add the brown sugar and spices and beat the mixture for an additional 1-2 minutes.4 ounces cream cheese, ¾ cup packed brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ⅛ teaspoon ground cloves
- Add the pumpkin puree, evaporated milk, and eggs, and mix until smooth. Pour the pumpkin filling into the prepared crust.¾ cup evaporated milk, 3 large eggs, 1 can pumpkin puree
- Drop small spoonfuls of the cheesecake mixture over the pumpkin layer. Use a butter knife to cut through each cream cheese dollop, creating a marbled effect. Avoid overmixing to maintain a defined swirl.
- Bake for 55-65 minutes, covering crust edges with foil if they brown too quickly. The pie is done when the edges are set and the center still has a slight jiggle.
- Remove the pie from the oven and cool at room temperature for 1 hour. Then refrigerate at least 4 hours before slicing.
- Serve chilled, with whipped cream if desired.
Notes
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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