I do not like pumpkin pie. I know, I know—that sounds a little strange coming from someone sharing a pumpkin pie recipe, but hear me out. Regular pumpkin pie has just never been my thing. Maybe it is the texture, maybe it is the strong pumpkin flavor, maybe it is the extra dose of warm spices. Whatever it is, I have tried for years to convince myself I would eventually come around, and it still has not happened.

This pumpkin cheesecake pie, though? That is a completely different story. This is the one pumpkin pie I will happily eat, and I have been making it for years. It has been part of our Thanksgiving table for as long as I can remember, and every now and then it makes another appearance at Christmas too. It looks a little extra special with those pretty layers, but it is actually such a simple dessert to put together.

What makes it work for me is that creamy cheesecake layer on the bottom. It softens the pumpkin flavor just enough and adds a rich, tangy contrast that makes the whole pie taste balanced instead of heavy. It is the kind of dessert that feels classic and familiar, but just different enough to make people take a second bite.

What is Pumpkin Cheesecake Pie?

Pumpkin cheesecake pie is exactly what it sounds like: a cozy, holiday-ready pie that brings together the best parts of pumpkin pie and cheesecake in one easy dessert. Instead of choosing between the two, you get a smooth layer of lightly sweetened cheesecake tucked underneath a warmly spiced pumpkin filling, all baked inside a flaky 9-inch pastry crust.

The result is creamy, rich, and just a little more interesting than a traditional pumpkin pie. The pumpkin layer still gives you that classic fall flavor, but the cream cheese adds tanginess and a softer, silkier finish that keeps each bite from feeling too dense or overly spiced. It is the kind of pie that looks impressive on a dessert table, especially when you cut into it and reveal the layers, but it does not require a complicated process to get there.

If you have someone at your table who loves pumpkin pie and someone else who usually passes on it, this recipe has a good chance of keeping both of them happy.

Why You’ll Love this Recipe

• Perfect for pumpkin pie skeptics: If regular pumpkin pie is not quite your thing, the cheesecake layer makes the flavor milder and the texture creamier.
• Holiday-worthy without the stress: This pie looks beautiful and layered, but it is surprisingly simple to make.
• Made with familiar ingredients: Nothing complicated here—just pantry staples, pumpkin purée, evaporated milk, and cream cheese.
• Rich but balanced: The tangy cheesecake keeps the pumpkin filling from feeling too heavy.
• A longtime family favorite: This is the kind of dessert that earns a permanent place on the Thanksgiving table.
• Easy to make ahead: Since it needs time to cool completely, it fits nicely into holiday prep.

Ingredients

• Pastry crust: A 9-inch pastry crust gives the pie its classic base and holds both creamy layers beautifully.
• Cream cheese: Full-fat cream cheese is the key to the cheesecake layer setting up properly and giving the pie its rich, smooth texture.
• Granulated sugar: Sweetens both layers without overpowering the pumpkin or cream cheese.
• Vanilla extract: Adds a little warmth and rounds out the flavor of the cheesecake layer.
• Eggs: Help both fillings set and bake into clean, sliceable layers.
• Pumpkin purée: Brings that unmistakable fall flavor and gives the pie its velvety texture.
• Evaporated milk: Keeps the pumpkin layer creamy and smooth without making it watery.
• Ground cinnamon: Adds warmth and classic pumpkin pie flavor.
• Ground ginger: Gives the filling a subtle little kick and extra depth.
• Ground nutmeg: Adds that familiar holiday spice note that works so well with pumpkin.

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Substitutions & Additions

• Do not swap the cream cheese for low-fat or fat-free: This is one place where the full-fat version really matters. It helps the cheesecake layer bake up properly and keeps the texture rich and smooth.
• Use a homemade or store-bought crust: Either works here, so go with what makes life easier.
• Add whipped cream for serving: A dollop on each slice is always a good idea, especially for holiday dessert plates.
• Try a little extra spice if you like a stronger pumpkin flavor: A touch more cinnamon or nutmeg can make the pumpkin layer feel warmer and more spiced, but keep it subtle so the cheesecake layer still shines.
• Dress it up for the table: A light dusting of cinnamon on top or a few pie crust decorations can make it feel extra festive.

How to Make this Recipe

Start by preheating your oven to 350°F. Line a pie pan with 1 prepared 9-inch pastry crust so it is ready to go before you mix the fillings.

For the cheesecake layer, beat together 1 package (8 ounces) full-fat cream cheese, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1 egg until the mixture is smooth and well blended. Spread that mixture evenly into the bottom of the prepared pastry shell. This layer does not need to be thick to make a difference—it is just enough to give the pie that creamy contrast that makes it so special.

In a separate bowl, whisk together 1 1/4 cups pumpkin purée, 1 cup evaporated milk, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg until fully combined. Once the pumpkin mixture is smooth, carefully pour it over the cheesecake layer. Pour slowly so the layers stay as distinct as possible.

Bake the pie for 1 hour and 5 minutes, or until the center is set and a toothpick inserted in the middle comes out clean. Let the pie cool completely before slicing and serving. That cooling time is important because it helps the layers finish setting and gives you cleaner slices.

Once cooled, slice and serve as is or top with a little whipped cream if you want to lean even further into holiday dessert mode.

Cooking Tips & Tricks

• Use full-fat cream cheese: This is the biggest tip in the whole recipe. Reduced-fat or fat-free versions do not give you the same structure, and the layering will not turn out the way it should.
• Blend the cheesecake mixture until smooth: A lump-free base gives you the prettiest finished slices.
• Pour the pumpkin layer gently: Since the cheesecake is already spread into the crust, a slow pour helps keep the layers neat.
• Do not rush the cooling step: The pie needs time to settle before slicing, so plan ahead if you are making it for a holiday meal.
• Bake until just set: You want the center cooked through, but not so overbaked that the texture becomes dry.
• Make it ahead when hosting: This is a great dessert to prep earlier in the day or even the night before, which frees up oven and counter space later.

Serving Suggestions

Pumpkin cheesecake pie is right at home on a Thanksgiving or Christmas dessert table, but it is simple enough to make anytime you want a fall dessert that feels a little more special than usual. Serve slices chilled or at cool room temperature, depending on your preference.

For a classic presentation, top each slice with whipped cream. If you want to keep things simple, let the layered filling speak for itself. This pie also pairs really well with hot coffee after dinner, especially if you are serving it during a holiday gathering when everyone is lingering around the table a little longer.

If you are building out a dessert spread, this pie plays nicely with other seasonal treats because it is creamy and rich without being overly sweet.

Storage Suggestions

• Refrigerator: Store leftover pumpkin cheesecake pie covered in the refrigerator for up to 4 days.
• Make-ahead option: You can bake the pie a day ahead, let it cool completely, then refrigerate until ready to serve.
• Serving after chilling: For the best texture, let slices sit out for a few minutes before serving if you prefer a softer filling.

Recipe FAQ

Do I really need full-fat cream cheese? Yes. Full-fat cream cheese is important here because it helps the cheesecake layer bake correctly and keeps the texture rich and smooth.

Can I make this pie ahead of time? Absolutely. This is a great make-ahead dessert because it needs time to cool and set anyway.

Why do I like this better than regular pumpkin pie? If you are anything like me, the cheesecake layer helps mellow the pumpkin flavor and changes the texture just enough to make it much more appealing.

How do I know when the pie is done? Bake it until the center is set and a toothpick inserted in the middle comes out clean.

Can I serve it at Thanksgiving and Christmas? Yes, and I do. It fits right in at both holiday meals.

If regular pumpkin pie is your favorite, you will probably still love this version. But if you are someone who has never fully warmed up to classic pumpkin pie, pumpkin cheesecake pie might be the dessert that changes your mind. It keeps all the cozy fall flavor, adds a creamy cheesecake layer underneath, and turns into a holiday pie that feels a little extra special without adding much extra work.

This is one of those tried-and-true recipes that has earned its place on the table year after year. It is simple, pretty, and just different enough to stand out in the best way.