Pumpkin Cheesecake Pie

pumpkin cheesecake
Sam Jones/Quinn Brein


1 package (8 ounces) cream cheese, softened
2 tablespoons plus 1 cup milk, divided
2 tablespoons sugar
1 container (8 ounces) whipped dessert topping such as Cool Whip
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.

Testers’ notes: Mix the bottom layer of this pie just enough to blend; do not overmix. Also, you might try refrigerating or freezing the pie for 30 minutes after you add the first layer, but before you add the second. Lastly, do not make the top layer until you are ready to spread it, because the pudding mix will thicken as it sits.


Makes 2 pies.

Reader Comments

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Pumpkin cheesecake

Hi, would it be possible to substitute , probably a lesser amount, 1/2&1/2 instead of milk. Can’t have milk. Thanks for any help.

pumpkin cheesecake recipe

The Editors's picture

We would not recommend making that substitution, Scott.

Pumpkin cheesecake pie

This recipe is very easy and is delicious. I made this for our ladies group at church. Everyone raved about it. I will make this again and am sharing this recipe with all the ladies. Thank you for a wonderful recipe


Pumpkin cheesecake looks like I just might be able to make it. Not one who likes cooking, but enjoy eating.