The Best Pumpkin Pie Recipe with Creamy Twist

Name: The Best Pumpkin Pie Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (15 oz) can pure pumpkin; 8 oz full-fat cream cheese, softened; 4 tbsp melted unsalted butter; 1 tbsp vanilla extract; 4 large eggs; 3 cups powdered sugar; 1 tbsp cinnamon; 1 tsp pumpkin pie spice or nutmeg; ½ tsp salt; 1 deep-dish 9-inch pie crust; 1 cup heavy cream (optional for whipped topping); 2 tbsp powdered sugar

Jump to Recipe·Print Recipe

The Best Pumpkin Pie Recipe is here to warm your kitchen and your heart. Is there anything cozier than that sweet scent of cinnamon and pumpkin filling the air? This creamy, dreamy version has a twist that changes everything: cream cheese and butter. Together, they create the silkiest texture with just the right mellow sweetness. One bite and you’ll know this isn’t your average pumpkin pie.

If you’re craving more pumpkin joy, serve it with these gluten-free pumpkin cream cheese muffins for a full-on fall dessert table.

Why This Is the Best Pumpkin Pie You’ll Ever Taste

Pumpkin pie with whipped cream and pie crust leaf decorations, perfect for the best pumpkin pie recipe.

This isn’t the watery, overly spiced pie you politely nibble at Thanksgiving. It’s rich and velvety, made with real pumpkin, warm spices, and a touch of cream cheese that gives it a gorgeous, custardy finish. Butter brings a smooth richness, while a homemade or quality crust holds it all together beautifully.

Whether you’re baking for a crowd or treating yourself to a quiet slice with some mulled cider, this pie will impress. You can make it ahead, chill it overnight, and know it’ll slice like a dream.

Ingredients You’ll Need

Flat lay of ingredients for the best pumpkin pie recipe, including canned pumpkin, powdered sugar, butter, eggs, and spices.

For the Filling

1 can (15 oz) pure pumpkin
8 oz full-fat cream cheese, softened
4 tablespoons melted unsalted butter
1 tablespoon vanilla extract
4 large eggs
3 cups powdered sugar
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice or nutmeg
½ teaspoon salt

For the Crust and Topping

1 deep-dish 9-inch pie crust
1 cup heavy cream (optional for whipped topping)
2 tablespoons powdered sugar

Step-by-Step Instructions

Step 1: Prep the Crust

Roll out your crust and press it gently into a 9-inch deep-dish pie pan. Crimp the edges with your fingers and place the pan in the fridge while you prep the filling. Keeping the crust cold helps it stay crisp and buttery when it bakes.

Step 2: Make the Filling

In a large bowl, beat the cream cheese until it’s soft and fluffy. Add the pumpkin, butter, and vanilla and mix until smooth. Beat in the eggs one at a time. Stir in powdered sugar, cinnamon, pumpkin pie spice, and salt. The mixture should be thick and creamy, with no lumps.

Step 3: Bake

Pour the filling into your chilled pie crust. Bake at 400°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 42 to 48 minutes. If the crust edges start browning too quickly, cover them gently with foil. When done, the pie will have a slight jiggle in the center.

Step 4: Cool and Chill

Cool the pie at room temperature for 1 hour. Then place it in the fridge and chill for at least 4 hours before slicing. This helps the filling set and brings out all those lovely spice flavors.

Rustic pumpkin pie with whipped cream and crust leaf toppers, styled for the best pumpkin pie recipe with autumn accents.

Tips for Pumpkin Pie Success

Let your cream cheese sit out until it’s truly soft for the silkiest filling
Always bake the pie on the lower rack so the bottom crust cooks through
Tent the edges with foil halfway if they brown too fast
Let the pie cool gradually before chilling to avoid cracking
If you love pumpkin flavor, you’ll also adore our soft and moist pumpkin banana bread

Make-Ahead, Storage and Freezing Tips

Make the pie up to three days ahead and store it covered in the fridge
To freeze, wrap the fully baked pie tightly in plastic and foil, then freeze up to two months
Defrost overnight in the fridge and enjoy chilled or gently warmed

Variations You Can Try

Add a maple twist by swirling in a spoonful of this pumpkin spice coffee creamer it adds a cozy sweetness that complements the spices beautifully

For a fun crunchy base, crush up a batch of these Halloween pretzels and use them as a gingersnap-style crust with a salty-sweet crunch

Instead of whipped cream, try topping each slice with a dollop of this keto pumpkin cream cheese it’s rich, lightly sweet, and totally addictive

FAQs About Pumpkin Pie

Do I need to blind-bake the crust?

Nope, this pie does just fine without it. The filling and bake time ensure a crisp base.

How do I know it’s done?

The center should jiggle slightly, like set custard. It will continue to firm up as it chills.

Can I make it less sweet?

Yes, reduce the powdered sugar to 2½ cups if you want a more subtle sweetness

Meta Title

The Best Pumpkin Pie Recipe with Creamy Twist

Meta Description

The creamiest pumpkin pie recipe with a secret ingredient: cream cheese. Easy, smooth, and full of fall flavor.

SEO Title

The Best Pumpkin Pie Recipe + Silky Creamy Secret Inside

Tags: pumpkin pie, thanksgiving dessert, easy pie recipe

Ask ChatGPT

The Best Pumpkin Pie Recipe

Table of Contents