Pumpkin Cheesecake Pie


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Average: 4.2 (26 votes)

These pies can be made up to 2 weeks ahead and frozen until serving. We don’t recommend using sugar-free pudding mix in this recipe, as it contains different fillers, which will result in a different consistency.


1 package (8 ounces) cream cheese, softened
2 tablespoons plus 1 cup milk, divided
2 tablespoons sugar
1 container (8 ounces) whipped dessert topping, thawed
2 graham cracker piecrusts (6 ounces each)
1 can (15 ounces) pumpkin purée
2 packages (3.4 ounces each) vanilla instant pudding mix
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves


Beat cream cheese, 2 tablespoons milk, and sugar until creamy. Whisk in whipped dessert topping. Divide cream cheese mixture between two piecrusts. Separately, combine pumpkin, 1 cup milk, pudding mix, cinnamon, ginger, and cloves. Spread half of pumpkin mixture onto each piecrust. Cover and refrigerate for 4 hours, or freeze. If you freeze pies, thaw whole pie in refrigerator for 1 hour before serving.


Makes 2 pies.


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