Pumpkin Cream Cheese Layer Pie Recipe

Name: Pumpkin Cream Cheese Layer Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) cream cheese, softened; 1/3 cup sugar; 1 egg, beaten; 1 teaspoon vanilla; 1 prepared pie crust (uncooked); 1 (15 ounce) can pumpkin; 1/2 cup brown sugar; 2 eggs, beaten; 1/4 cup milk; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 3/4 cup pecans, chopped; 2 tablespoons butter, softened; 2 tablespoons brown sugar

Servings: persons

1 (8 ounce) cream cheese, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 prepared pie crust (uncooked)
1 (15 ounce) can pumpkin
1/2 cup brown sugar
2 eggs, beaten
1/4 cup milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup pecans, chopped
2 tablespoons butter, softened
2 tablespoons brown sugar

1
Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
2
Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
3
In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
4
In a small bowl combine pecans, butter and brown sugar; set aside.
5
Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
6
Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
7
Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (8 ounce) cream cheese, softened, 1/3 cup sugar, 1 egg, beaten, 1 teaspoon vanilla, and more.

Yes, Pumpkin Cream Cheese Layer Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cream Cheese Layer Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions