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Pumpkin Cheesecake Pie

(8 Votes)
Pumpkin Cheesecake Pie
1 Hr

Just when you think you don't have any room left, you remember the Pumpkin Cheesecake Pie and...oh look, there's still some room! This creamy pie combines two favorites for an after-feasting dessert that's make-some-more-room delicious!

What You'll Need

  • 1 refrigerated pie crust (from a 15-ounce box)
  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, divided
  • 1 (15-ounce) can pumpkin pie filling
  • 1 (5-ounce) can evaporated milk
  • 1 cup heavy cream
  • 2 tablespoons maple syrup
  • 2 tablespoons confectioners' sugar

What to Do

  1. Preheat oven to 350 degrees F. Unroll pie crust and place in a 9-inch pie plate, pressing crust firmly into pie plate and fluting edges.
  2. In a medium bowl, beat cream cheese, sugar, and vanilla. Beat in 1 egg just until mixed. Spread into pie crust and set aside.
  3. In a large bowl, beat pie filling, remaining egg, and evaporated milk. Pour pumpkin mixture slowly over cream cheese mixture.
  4. Bake 60 to 65 minutes, or until center is set; let cool.
  5. In a medium bowl, beat heavy cream, maple syrup, and confectioners' sugar until stiff. When ready to serve, top each pie slice with a dollop of maple whipped cream.


There's so much you can do with pumpkin, and we've got lots of ideas! Check out our favorite canned pumpkin recipes!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Have a question -- should this recipe read 1 15 ounce can of packed pumpkin? I have made a recipe almost exactly like this but used a 15 ounce can of packed pure pumpkin and also added 1 tsp cinnamon 1 /2 t ginger and 1/4 t cloves( which tastes so much better than using pumpkin spice) just would like to know if this recipe is correct using pumpkin pie mix before I try it Thank you

also want to add I used 2/3 cup of sugar in the recipe I tried Now after reading this escape again pumpkin pie mix was probably used in this recipe

Hi there! Yes, the amount of pumpkin pie filling is correct. Enjoy!

So goodddddd!!!!

Can you use a graham cracker crust instead of the refrigerated type?

Hi Carolina! We have not tested it with a graham cracker crust, but we think it could work. If you do get adventurous and try it that way, please let us know how it turns out! :)

Are you supposed to use a can of pumpkin, or a can of prepared pumpkin pie filling? I find that too often people don't know the difference and use the terms interchangeably, spelling disaster for the cook.

I would assume the prepared pumpkin pie filling should be used since there are no spices added in the recipe to the pumpkin. Using just canned pumpkin would turn out rather bland I would think. I am going to try it today and find out how it works with the prepared filling.

Since the ingredient list calls for "pumpkin pie filling", I think one should go with that.

This recipe is great...a new staple at holiday gatherings......I topped with plain whipped cream or cool whip.....I let my guests decide which topping they wanted.

love your site!!!


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