Our cream cheese pumpkin pie is an irresistible treat perfect for the fall season. This almost no-bake dessert combines the best of pumpkin pie and cheesecake into one dessert that only takes a few minutes of prep and a little chilling!
There’s no more classic fall comfort food than pumpkin. It’s the ingredient so many of us wait all year for. When the leaves start changing and the weather gets cold, we start making all things pumpkin!
This time of year, you’ll find us creating everything from savory dishes like this pumpkin sausage soup to sweet breakfast treats like mini pumpkin spice pancakes, and even pumpkin churros for a fall twist on Taco Tuesday.
Now, we’re adding a new dish to our rotation that we’re so excited to share with you. This cream cheese pumpkin pie is essentially a no-bake cheesecake that combines the flavors of classic pumpkin pie with the luxurious texture of cheesecake. The best part is that it’s so easy!
Why You’ll Love This Recipe
- Basic Ingredients: As always, this is the first thing we list. Nothing is better than a recipe that uses ingredients in your kitchen or available at your grocery store if you ask us!
- So Easy: This is essentially an almost no-bake pumpkin cheesecake, so it’s an incredibly easy recipe. Just mix and chill. That’s it! The only baking required is toasting the topping, which only takes about 6 minutes.
- Rich and Creamy: The cream cheese, pumpkin spice pudding, and pumpkin puree create a rich, creamy pumpkin dessert that feels as good as it tastes.
- Classic Flavor: Pumpkin puree and pumpkin spice give this cream cheese pie a deep pumpkin flavor, perfect for the fall.
- Great for All Occasions: This pie is easy enough for a weeknight dinner, yet equally at home on a holiday table.
- Excellent for Meal Prep: This pie is freezer-friendly, so make two and save one for later!
Ingredients
A full list of ingredients and their exact amounts is in the recipe card at the bottom of the post.
How to Make Cream Cheese Pumpkin Pie
Mix the brown sugar pecan topping ingredients and spread the mixture out on a prepared baking sheet. Then, bake at 350°F until toasted. Set aside to cool.
In a medium bowl, beat the evaporated milk and pudding on medium speed until rich and creamy.
In a large bowl, beat the cream cheese until light and fluffy. Then, mix in the remaining filling ingredients until combined.
Beat the pudding mixture into the cream cheese mixture.
Spoon the filling into a pre-made graham cracker crust and top it with the pecan topping.
Cover and chill for at least 4 hours and enjoy!
Tips
- An electric handmixer is required for this recipe. You just can’t beat the mixture enough by hand to get the right texture. It’s too thick!
- Bring your cream cheese to room temperature for easy mixing and the best filling texture.
- Keep an eye on your topping as it toasts. It only takes a few minutes, and it’s easy to go from golden to burned.
- While you can serve this pie after about 4 hours in the fridge, overnight is even better!
- Be sure you get pumpkin puree, not pumpkin pie filling. They’re often sold next to one another.
- It’s important to use instant pudding rather than cook-and-serve pudding for this recipe. Without boiling, cook-and-serve pudding will never set, ruining your pie.
Cream Cheese Pumpkin Pie FAQ
Cream cheese pumpkin pie is a variation of no-bake cheesecake made with a filling containing pumpkin puree, pumpkin spice pudding, cream cheese, and a few other ingredients. The filling is spooned into a pre-made crust and chilled until set.
Yes, you can. Cream cheese pumpkin pie is freezer-friendly and will last for up to a month.
It’s very important to use instant pudding for cream cheese pie, as it doesn’t require cooking. If you use cook-and-serve pudding, the pie will never set.
More Delicious Pumpkin Recipes
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Cream Cheese Pumpkin Pie
Ingredients
Pumpkin Spice Filling
- 5 oz Evaporated milk
- 3.4 oz pumpkin spice instant pudding mix, small box
- (2) 8 ounce cream cheese
- ⅓ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 9 inch pre-made graham cracker crust
Brown Sugar Pecan Topping
- ⅜ cup brown sugar
- ⅜ cup chopped pecans
- ⅛ cup all purpose flour
- 2 tablespoon melted butter
Instructions
- Preheat the oven to 350 and line a baking sheet with parchment paper.
Brown Sugar Pecan Topping
- In a small mixing bowl, add the topping ingredients. Stir to combine.
- Spread topping on prepared baking sheet. See photo.
- Bake for 6-8 minutes. Remove from the oven and let cool completely and break into small pieces.
Pumpkin Spice Filling
- In a medium mixing bowl, combine evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be thick).
- In a large mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Add pumpkin puree, pumpkin pie spice, and cinnamon and beat until combined.
- Next, beat the pudding mixture into the cream cheese mixture.
- Spoon mixture into pre-made graham cracker crust,and spread out evenly.
- Crumble the cooled topping and place on top of the pumpkin spice pie.
- Cover and refrigerate for at least 4 hours.
Notes
- Refrigerate for up to 5 days in an airtight container.
- Wrap an entire pie in a double layer of plastic wrap and a layer of foil and freeze for up to 1 month.
- Wrap individual slices in plastic wrap and freeze in an airitight, freezer-safe container for up to a month.
- An electric handmixer is required for this recipe. You just can’t beat the mixture enough by hand to get the right texture. It’s too thick!
- Bring your cream cheese to room temperature for easy mixing and the best filling texture.
- Keep an eye on your topping as it toasts. It only takes a few minutes, and it’s easy to go from golden to burned.
- While you can serve this pie after about 4 hours in the fridge, overnight is even better!
- Be sure you get pumpkin puree, not pumpkin pie filling. They’re often sold next to one another.
- It’s important to use instant pudding rather than cook-and-serve pudding for this recipe. Without boiling, cook-and-serve pudding will never set, ruining your pie.
