Cream Cheese Pumpkin Pie
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!
Servings: 8 Slices
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
Storage
- 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.