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A golden pumpkin pie topped with whipped cream rosettes in a white pie dish, styled for the best pumpkin pie recipe.

The Best Pumpkin Pie Recipe

Ely Rechard
The Best Pumpkin Pie Recipe made with cream cheese and butter for a smooth, creamy texture and rich holiday flavor everyone will love.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 1 pie (8 servings)
Calories 377 kcal

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

Instructions
 

  • 1. Roll out crust and press into a deep-dish 9-inch pie pan, crimping the edges. Chill in fridge.
  • 2. In a large bowl, beat softened cream cheese until fluffy.
  • 3. Add pumpkin, butter, and vanilla. Mix until smooth.
  • 4. Add eggs one at a time, mixing well after each.
  • 5. Stir in powdered sugar, cinnamon, pumpkin pie spice, and salt.
  • 6. Pour filling into crust. Bake at 400°F for 15 minutes.
  • 7. Reduce heat to 350°F and bake 42–48 minutes more.
  • 8. Let cool at room temp for 1 hour, then chill in fridge for at least 4 hours before slicing.
  • 9. Top with whipped cream if desired.

Notes

To prevent crust from browning too fast, gently tent with foil halfway through baking.
Make sure cream cheese is very soft for best texture.
You can reduce sugar to 2½ cups for a less sweet pie.
Keyword cream cheese pumpkin pie, easy pumpkin pie, The Best Pumpkin Pie Recipe