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Pumpkin Cream Cheese Pie

Layered Pumpkin Cream Cheese Pie Recipe

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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) deep-dish pie crust, unbaked
  • Pie weights or dried beans
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs, divided
  • 1 (15 oz) can pumpkin puree
  • ½ cup packed light brown sugar
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp freshly grated nutmeg
  • ⅛ tsp ground black pepper
  • ¼ tsp salt
  • ¾ cup evaporated milk

Method
 

  1. Preheat oven to 375°F. Line crust with parchment and fill with weights. Bake 15 minutes, remove weights, and bake 10 more until golden.
  2. Beat cream cheese, granulated sugar, 1 egg, and vanilla until smooth. Spread into warm crust.
  3. Whisk pumpkin, brown sugar, spices, salt, remaining 2 eggs, and evaporated milk until smooth. Pour over cream cheese layer.
  4. Use a knife to swirl gently through the layers, making 3 or 4 figure-eights.
  5. Bake 50–55 minutes, until edges are set and center wobbles slightly. Tent crust with foil if browning too fast.
  6. Cool completely on a rack, then refrigerate at least 4 hours. Slice cold with a sharp knife.

Notes

A long chill is key for clean slices—overnight is even better. If the crust darkens too quickly during baking, cover the edges with foil. The cream cheese layer may puff and crack slightly; it settles back down as the pie cools.