Best EASY Creamy Pumpkin Pie Recipe
I tend to panic about around the holidays when it comes to the overwhelming task of serving big groups of people. This pumpkin cheesecake pie takes a bit of a classic cheesecake recipe style and combines it with a classic traditional pumpkin pie recipe making the perfect Thanksgiving dinner dessert. When it comes to easy recipes, this is a good one.
Over the years,I’ve tried a lot of pumpkin dessert recipes and this BEST Easy Creamy Pumpkin Pie recipe is sure bet if you are needing something simple that also is a hit with your holiday crowd! The perfect addition to your Thanksgiving dessert table and on into the holiday season.
My favorite thing about this recipe is the easy ingredient list, and my second favorite thing about this recipe is that it takes all of 15 minutes to put together.
It will also make your home smell fantastic and it’s so creamy that it has a cheesecakey (new word) feel to it. Trust me, so good!
Looking for a good co-dessert to partner with this creamy pumpkin pie recipe?
Check out my EASY Chocolate Pecan Pie recipe. Serve these two yummy desserts together and you’ll be winning the dessert game for sure!
Ingredients for Pumpkin Pie Filling
1 (8 ounce) package of cream cheese
2 cups pumpkin puree
14 ounces sweetened condensed milk
1 teaspoon pumpkin pie spice
1 (9 inch) unbaked pastry shell pie crust
How to Make this Pumpkin Pie Cheesecake
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, use an electric mixer to mix the cream cheese and condensed milk on medium speed until smooth. Stir the pureed pumpkin, pumpkin pie spice, and eggs into the cream cheese mixture. Mix on low speed until well combined. Pour batter into the pie shell.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. I like for the top of the crust to be a little golden, so you can watch for that too. Serve warm.
This is such a wonderful dessert and a nice variation of the pumpkin pie that you might be used to. I love the compliments that I get for this recipe and I also love how easy it is to make.
Pumpkin Cheesecake Recipe Notes:
You could of course make this with a homemade pie crust. It would also be amazing with a homemade or store bought graham cracker crust as well.
We love to top this pumpkin cheesecake mixture with whipped cream or cool whip. You might even sprinkle a teaspoon cinnamon on top of the whipping cream for effect and added flavor. My hubby has even drizzled this dessert with caramel sauce, yum!
You could use this same recipe to make mini pumpkin cheesecakes by using mini crusts and filling them with this pumpkin pie cheesecake filling.
During the holidays I try to grab extra pie crusts and these ingredients from the grocery store to keep on hand as this is such an easy recipe to make and rarely do I have time to make a homemade crust. This pie is such a pumpkin treat, no one will have a clue how easy it is to make.
Unless you are serving right away, you’ll want to cover the top of the cheesecake with aluminum foil or plastic wrap around the rim of pan or pie plate or store in an airtight container.
While this pie can stay at room temperature for your meal or event, I would definitely keep it refrigerated for long periods of time.
We love to make all of the pumpkin recipes! Pumpkin cookies, pumpkin tarts, and of course you can’t go wrong with regular pumpkin pie! Here are some of our other favorite recipes featuring pumpkin as the star:
- Pumpkin Spice Latte Recipe
- Homemade Pumpkin Spice Syrup
- Perfect Pumpkin Sheet Cake Recipe
- Favorite Pumpkin Recipes
- More Amazing Recipes Made with Pumpkin
Print the Recipe for Creamy Pumpkin Pie
- 1 (8 ounce) package cream cheese
- 2 cups pumpkin puree
- 14 ounces sweetened condensed milk
- 3 eggs
- 1 teaspoon pumpkin pie spice
- 1 (9 inch) unbaked pastry shell
Preheat oven to 350 degrees F (175 degrees C).
Mix cream cheese and condensed milk until smooth. Stir in the pureed pumpkin, pumpkin pie spice, and eggs. Mix until well combined. Pour batter into the pie shell.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. Passionate about family and the challenge of raising good humans (through the teen years, no less!) Keri Lyn has also served as a brand ambassador to many brands including her time as a Hilton Mom Voyage travel writer and currently an O Mag Insider for O, The Oprah Magazine and the 2019 recipient the O-verall Contribution O-ward.