photo of cream cheese pumpkin pie being sliced by michelle of hummingbird high

About This Perfectly Smooth And Tangy Cream Cheese Pumpkin Pie Recipe

Looking for a fun twist on classic pumpkin pie? Try this perfectly smooth and tangy cream cheese pumpkin pie recipe!

The pumpkin pie filling contains cream cheese, which gives the pie a slightly tangy flavor and smooth and creamy texture—just like New York-style cheesecake!

The filling is poured into a pre-baked pie crust, which makes an extra crispy crust that doesn’t get soggy under the filling. The recipe makes enough pumpkin pie filling to fill 2 shallow store-bought pie crusts, or 1 extra deep-dish homemade pie crust.

For a more traditional pumpkin pie recipe, check out my take on the classic Libby’s Pumpkin Pie Recipe (with methods to make the filling extra creamy and the crust extra crispy). And be sure to check out Hummingbird High‘s recipe archive for my full collection of pie recipes!

close-up photo of whole cream cheese pumpkin pie before sliced

Ingredients and Substitutions

Here’s everything you need to make this unique pumpkin pie recipe:

Shopping List For Perfectly Smooth And Tangy Cream Cheese Pumpkin Pie Recipe

And let’s talk about some key ingredients and their potential substitutions:

Pie Crust

You need two 9-inch store-bought frozen pie crust OR 1 store-bought or homemade pie crust for a deep-dish pie pan to make this cream cheese pumpkin pie.

Deep-Dish Frozen Pie Crust versus Regular Frozen Pie Crust

Deep-dish pie crusts ideally hold around 4 cups of volume and around 2 to 2 ½ inches deep. In contrast, regular pie crusts hold around 2 to 2 ½ cups of volume and are around 1 to 1 ½ inches deep. Store-bought pie crusts will typically specify whether or not they are “deep-dish” (but more on that shortly—not all store-bought pie crusts are created equal!). If the label doesn’t say anything, assume it’s a regular pie crust!

The Best Kind of Store-Bought Frozen Pie Crust for Pumpkin Pie

I mentioned earlier that not all store-bought pie crusts are created equal. There’s a shockingly large variety of store-bought pie crust available. But in general, there are two kinds of store-bought frozen pie crust: the kind that comes in a sheet that you roll and shape onto your own pie pan, and the kind that already comes molded onto a disposable pie pan. To make your life easier, I recommend the latter kind that is already in the pan.

And again, if you only want to bake 1 pumpkin pie, find a store-bought frozen pie crust that labels itself “deep-dish” and can hold at least 4 cups of filling. But let me warn you now—some deep-dish pie crusts are LIARS! When I tried to make this with the generic “deep-dish” pie crust my supermarket sold, it wasn’t able to hold the filling. So stick with a trusted brand like Marie Callendar’s Deep Dish Pastry Pie Shells and Pillsbury Deep Dish Frozen Pie Crusts.

Can I use a frozen pie crust that I roll out and shape into the pie pan instead?

Yes, with reservations. First, make sure you have a 9-inch, deep-dish pie pan at home that can hold at least 4 cups of volume. Then, make sure to buy a pie dough sheet big enough to fit your pan.

Unfortunately, I don’t have any national recommendations for pie dough sheets. However, if you live in the Portland/Seattle metro areas, I recommend Grand Central Bakery’s Ready-To-Use Pie Dough.

Can I use homemade pie crust instead?

Yes, absolutely! In fact, if you have the time, I recommend doing so instead. I have a great recipe for an all-butter pie dough available in my cookbook, Weeknight Baking. You can see a version of the recipe online in my post on how to make this 15-Minute Stand Mixer Pie Crust Recipe.

close up photo of michelle from hummingbird high slicing the cream cheese pumpkin pie

How To Make The Recipe

Here are the basic steps to make this cream cheese pumpkin pie from scratch:

First, pre bake the pie crust.

  1. Prep the pie crusts for pre baking. (Prep Time: <5 minutes)
  2. Pre bake the pie crust. (Bake Time: 30 minutes)
  3. Seal the pie crust with egg wash. (Work Time: 5 minutes)
  4. Finish pre baking the pie crust. (Bake Time: 5 to 8 minutes)

While the crust cools, make the cream cheese pumpkin pie filling and finish baking the entire pie.

  1. Prep the ingredients for the filling. (Prep Time: 5 minutes)
  2. Make the filling. (Work Time: 10 minutes)
  3. Assemble the cream cheese pumpkin pies for its second round of baking. (Work Time: 5 minutes)
  4. Bake the cream cheese pumpkin pies. (Bake Time: 40 minutes)
  5. Cool the pumpkin pie slowly.
photo of frozen pie crust before it is prebaked for cream cheese pumpkin pie
For this recipe, I recommend using 2 store-bought frozen pie crusts in a pan.
photo of michelle from hummingbird high preparing the pie crust for pre baking in this cream cheese pumpkin pie recipe
Cover the crust with foil, making sure the crimped edges are completely covered and that there are no gaps between the foil and the crust.
photo showing the pie crust before pre baking wrapped in foil and weighed down with pie weights
Fill the wrapped pie with pie weights and spread them out so they are more concentrated around the edges of the crust.
photo showing the pie crust after it has been pre baked for 30 minutes
Bake for 30 minutes, or until the crust is “set” solid onto the pie plate but still pale in color like this photo.
photo showing michelle of hummingbird high brushing the pre baked pie crust with egg wash
Use a pastry brush to coat the bottom and sides of the pie crust (but not the crimped border) with a thin layer of egg wash.
photo showing the pie crust after it's been baked with egg wash
After egg washing the pie, bake the crust again for 5 to 8 minutes. The egg wash will harden and “set”, creating a waterproof seal that will keep the crust crispy even after filled with pumpkin pie filling.
photo of michelle from hummingbird high filling the pre baked pie with cream cheese pumpkin pie filling
After making the cream cheese pumpkin pie filling, pour the filling into the pre baked pie crust.
photo of michelle from hummingbird high using an offset spatula to smooth the cream cheese pumpkin pie filling
Use an offset spatula to spread the pie filling evenly in the pie crust and smooth its top.

Recipe Troubleshooting and FAQ

FAQ: Common Questions About The Recipe

What are pie weights and why do I need to use them in this pie recipe?

Pie weights are often used when pre baking unfilled pie crusts. The pie weights keep the crust from puffing up in the center. They also help prevent the crust from sliding down the edges of the pie pan.

You can buy pie weights online; they come in many different shapes and sizes. However, similar to frozen pie crust, not all pie weights are created equal! Avoid the chains—often times, they aren’t heavy enough to keep the pie from puffing up and/or sliding down the sides of the pan. Instead, opt for the ceramic balls. I have a set of these in my kitchen!

Why do you prebake the crust?

Most custard-filled pie recipes instruct you to pre bake the pie crust before filling it. Prebaking the pie crust helps keep the crust crisp and prevents a soggy-bottomed pie. There’s also the fact that many custard fillings cook much faster than the crust itself. The crust needs extra time in the oven to really crisp up.

So in my recipe below, I add specific instructions on how to pre bake store-bought pie crust. Although most store-bought pie crusts have instructions on how to pre bake the crust, I am never satisfied by their results. I found that the crusts were never crispy or done enough! So the recipe below uses my tried and tested method of pre baking pie crust. It includes a neat trick on “waterproofing” the crust with egg wash!

Why do you brush the crust with egg wash and bake it again?

I mentioned this earlier, but brushing the crust with egg wash and baking it again creates a “waterproofing” glaze on top of the pie crust bottom. This glaze prevents the filling from seeping into the pastry crust and making it soggy!

Why do you tell me to bake the pie only until its edges are set but its center still jiggles?

It’s easy to overbake custard pie fillings. Why? They continue to bake and set, even after you pull it out of the oven! So the best way to ensure that you don’t overbake is to pull it out early. What does that mean? The edges should be set/firm, with a jiggly and wobbly center. As the pie cools, the center will continue to cook from the residual heat and eventually set to the perfect consistency!

Troubleshooting Unexpected Results

Help! Why did my pumpkin pie crack?

Uh-oh! Cracks in your pecan pie filling typically mean that you’ve overbaked the pie. You can find a more technical explanation over on King Arthur Baking Company’s blog post.

Note that if you follow the recipe’s instructions to a tee, you can overbake a pie easily if your oven runs too hot. That’s why I always recommend an external oven thermometer. If you don’t want to invest in an external oven thermometer, check the pie 10 to 15 minutes before the recommended Bake Time. Give the side of the pie pan a tap with a butter knife. The edges should be set, but the center should still wobble ever so slightly. If the center wobbles violently, it needs more time in the oven. If it doesn’t wobble at all, bad news: you’ve overbaked your pie.

Help! Why did my pumpkin pie puff up?

Okay, how puffed are we talking here? If it puffed up ever so slightly, just around the edges, there’s nothing to panic about! That’s 100% normal. The pie will flatten slightly as it cools.

However, if we’re talking about SUPER puffed up—like, the entire filling looks like a soufflé—this is very bad news. It typically means that your oven runs WAY too hot and you’ve accidentally overcooked the filling. Again—see my point above about investing in an external oven thermometer! Sometimes it’s worth it to get the right tools in the kitchen. 😜

FAQ: How To Store The Perfectly Smooth and Tangy Cream Cheese Pumpkin Pie

How To Store Cream Cheese Pumpkin Pie

The pie can be kept at room temperature, under a cake dome or a large bowl turned upside down, for 1 day. After that, cover tightly in plastic wrap and refrigerate for 2 more days.

Does cream cheese pumpkin pie need to be refrigerated?

Yes, with reservations. You can leave the pumpkin pie at room temperature for up to 1 day… if you haven’t topped it with any dairy garnishes like ice cream or whipped cream. However, if you have, definitely refrigerate it!

Can you freeze cream cheese pumpkin pie?

Yes!

Cool the pumpkin pie on a wire rack completely. Once it’s cool, stick the entire thing—pie pan and all—in the freezer. At this point, leave it uncovered. You’re freezing it to get the filling solid for wrapping later. Freeze for 2 to 4 hours, until the pie filling is completely solid. Then, wrap the entire thing in two layers of plastic wrap and a layer of aluminum foil. Doing so ensures that the pumpkin pie doesn’t absorb any flavors or odors from other goods in the freezer. Freeze for up to 3 months.

To serve, transfer to the refrigerator to thaw overnight. Serve slightly chilled, or rewarm individual slices in the microwave.

close up photo of two cream cheese pumpkin pie on white plates with gold decor and a gold forks

Best Recipe Tips

Tip About Baking Equipment For The Recipe

  • No pie weights? No problem! You can use other pantry items like beans, rice, and even granulated sugar in their place. And if you don’t want to waste food, you can also use household items like coins from your loose change jar! I promise the coins won’t melt in the oven—it takes a LOT of heat to melt metal.

Best Technique Tip

  • For the best pie crust, only brush the bottom and sides of the pie crust with egg wash. Avoid brushing the pie crust crimp. Doing so will cause it to overly brown and burn before the filling is done cooking! So don’t worry if you have leftover egg wash—this is normal.

More Unique Thanksgiving Pie Recipes

More Pumpkin Recipes

photo of cream cheese pumpkin pie being sliced by michelle of hummingbird high
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Get the Recipe: Perfectly Smooth and Tangy Cream Cheese Pumpkin Pie

Prep: 10 minutes
Cook: 20 minutes
Bake Time: 1 hour 20 minutes
Total: 1 hour 50 minutes
Servings: 2 (9-inch) pies
Author: Michelle Lopez
The cream cheese in this cream cheese pumpkin pie recipe makes the filling extra smooth and tangy, just like New York cheesecake! Grab the recipe in the post, along with tips, tricks, and process photos on how to make it.
(5 stars) 6 reviews
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Ingredients

For The Pie Crusts

  • 2 (9-inch) store-bought frozen pie crust OR 1 store-bought or homemade pie crust for a deep-dish pan
  • 1 large egg white
  • 1 teaspoon water

For The Cream Cheese Pumpkin Pie Filling

  • 1 (15-ounce) can pumpkin puree
  • 1 (8-ounce) box cream cheese, at room temperature
  • ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, melted and cooled slightly
  • 1 ¾ cup (12.25 ounces or 347 grams) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • 3 large eggs, at room temperature

Equipment

  • aluminum foil
  • pie weights

Instructions
 

  • First, prebake the pie crust. Position a rack in the center of the oven and preheat the oven to 350°F.
    If baking two crusts, line two half sheet pan with parchment paper. If baking one crust, line one half sheet pan with parchment paper.
  • Prep the pie crusts. Place a frozen crust, still in its plate, in the center of one of the pans. Cover the crust with foil, making sure the crimped edges are completely covered and that there are no gaps between the foil and the crust. Fill with pie weights and spread them out so they are more concentrated around the edges of the crust.
    If baking two crusts, repeat with the second crust.
  • Prebake the crusts. Bake for 30 minutes.
    While the crust is in the oven, make the egg wash: In a small bowl, whisk together the egg white and water.
    Remove the sheet pan from the oven, keeping the oven on. Carefully lift out the pie weights and foil. Use a pastry brush to coat the bottom and sides of the pie crust (but not the crimped border) with a thin layer of egg wash.
    If baking two crusts, repeat with the second crust.
    Bake the crusts, uncovered, for an additional 5 to 8 minutes (bake for longer if you want a crispier, darker crust). Set aside on a wire rack to cool slightly on their pans while you make the cream cheese pumpkin pie filling.
  • Make the cream cheese pumpkin pie filling. Reduce the oven to 325°F.
    In the bowl of a stand mixer fitted with the whisk attachment, combine the pumpkin and cream cheese. Whisk on medium-high speed for 5 minutes, or until completely smooth and doubled in volume.
    With the mixer on low, gradually add the butter, sugar, and spices, until just combined. Whisk in the eggs, one at a time, only adding the next egg when the previous one is just incorporated. Whisk until just combined.
  • Assemble the pies. Divide the batter evenly between the crusts; if using a digital scale to measure out the pie, note that this recipe makes around 42 ounces (1191 grams) of pumpkin pie filling—pour 21 ounces (595 grams) of batter into each crust.
    Use an offset spatula to spread the pie filling evenly in each pie crust and smooth their tops.
  • Bake the pies. Bake for 40 minutes, or until the edges of the filling are set but the center still wobbles slightly. Cool on a wire rack. Serve warm or at room temperature.
    The pie can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, cover loosely with plastic wrap and refrigerate for up to 2 days.

Notes

  • No pie weights? No problem! You can use other pantry items like beans, rice, and even granulated sugar in their place. And if you don’t want to waste food, you can also use household items like coins from your loose change jar! I promise the coins won’t melt in the oven—it takes a LOT of heat to melt metal.
  • For the best pie crust, only brush the bottom and sides of the pie crust with egg wash. Avoid brushing the pie crust crimp. Doing so will cause it to overly brown and burn before the filling is done cooking! So don’t worry if you have leftover egg wash—this is normal.
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
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Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.

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