Pumpkin pie and cheesecake come together in this beautiful swirled holiday dessert. It’s like two delicious desserts in one!
I’m a huge pumpkin pie fan, so I’m always looking for new ways to make traditional pumpkin pie. And this Pumpkin Cream Cheese Swirl Pie is one of my favorites!
Imagine a cross between a pumpkin pie and a cheesecake, and that pretty much sums up this pie. It’s like getting two desserts in one! And I just love how pretty this pie is. It’s sure to get a lot of compliments (for the taste and the appearance) at your holiday gathering.
Thanks to the cheesecake swirl, this pie even goes over well with people who don’t like traditional pumpkin pie, like my husband. He loves cheesecake though, so this dessert was hard for him to resist.
Besides looking fabulous and tasting delicious, this pie is also easy to make. Especially if you use refrigerated pie crust dough. That’s what I do, and nobody ever knows the difference.
If you decide to go all out and make your pie crust from scratch, I highly recommend Grandma’s Secret Pie Crust recipe. It never fails to bake up tender and flaky.
Just be sure on the first baking of your crust to use pie weights (or rice or beans) so the crust won’t slide right down the side of your baking dish. Don’t forget to line your crust with parchment paper first!
It’s also helpful to line the edge of your crust with foil during baking, or use a pie crust shield, so the edges don’t burn.
This is such a beautiful pie, with it’s pumpkin and cream cheese swirl design, I’m planning to serve it for Thanksgiving in place of the usual pumpkin pie.
And yes, even with the cream cheese swirl, I like to top mine with a dollop of homemade whipped cream! It’s the holidays! It’s okay to be a little indulgent.
Once you’ve try this Pumpkin Cream Cheese Swirl Pie it may just become your favorite holiday pumpkin pie recipe. Because what’s not to love about pumpkin pie and cheesecake in one delicious dessert?
Be sure to save this Pumpkin Cream Cheese Swirl Pie recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Pumpkin Cream Cheese Swirl Pie
- Refrigerated pie crust
- Sugar
- Flour
- Cream cheese
- Vanilla
- Spices: cinnamon, nutmeg, ginger, cloves
- Eggs
- Canned pumpkin
- Cream
Pumpkin Cream Cheese Swirl Pie
Ingredients
- 1 refrigerated pie crust
- 1 cup sugar
- 3 tablespoons flour
- 11 ounces cream cheese divided
- 1/2 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 3 eggs
- 1 15 oz. can pumpkin
- 1 tablespoon cream
Instructions
- Preheat oven to 450 degrees. Place pie crust in a 9-inch glass pie plate and flute the edges. Bake for 6-8 minutes or until light golden brown. Reduce oven temperature to 375 degrees.
- In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup of cream cheese mixture in a small bowl. Add vanilla, cinnamon, nutmeg, ginger, cloves, eggs and pumpkin to cream cheese mixture. Beat on medium speed until smooth. Pour into crust.
- Stir cream into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife to create a marbled design.
- Bake for 35 to 45 minutes or until pie is set. Cool 30 minutes. Cover and refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
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Nutrition
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Who Dished It Up First: Adapted from Betty Crocker
8 comments
Krysta
I’ve made this pie so many times, works every time! Always a fan favorite! I even made this for a friends pie wedding. Delicious pie, great recipe.
Fran
Is the Ginger in the recipe, fresh or powdered?
Christina Marsley
What kind of cream is in this?
Glen McCollum
Cream cheese.
Barb
Such an awesome recipe! We’ll never have regular pumpkin pie again! Thank you.
Patricia Nemeth
I chose your recipe and made it tonite because I don’t like adding other ingredients like corn syrup listed in others recipes.
Ever since I added the cream cheese swirl, I don’t want pumpkin pie any other way. It’s like an open pumpkin cheese danish.
With that being said, the only concern I noticed is that cream cheese mixture that was very tight. I added a bit of milk to loosen it up a bit and everything ended deliciously.
Going to try the Kentucky Derby pie, aka chocolate chip cookie pie!
Marti
I made this pie for Thanksgiving dinner. It is fantastic! Just the right amount of spice without being overbearing. The flavor combination of the pumpkin with the cream cheese swirl is very tasty. This one’s a keeper!
Denise
Can I make this ahead & freeze it?