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Cream Cheese Pumpkin Pie


Cream Cheese Pumpkin Pie

If a pumpkin pie and a cheesecake had a baby, it would be this cream cheese pumpkin pie! Find this in Danielle Kartes' new cookbook Butter, Flour, Sugar, Joy: Simple Sweet Desserts for Everyone!
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Cream Cheese Pumpkin Pie 

Danielle Kartes 

Yield: Makes one nine-inch deep-dish pumpkin pie  


Prep time: 60 minutes (includes crust rest time)  

Bake time: 50-60 minutes  


Don’t think “cheesecake” when you see this recipe, think “impossibly smooth, creamy, traditional pumpkin pie. In a bind taste test, you almost wouldn’t know there even was cream cheese in it.  I’ve been after a “best ever pumpkin pie recipe for years. This year I thought I’d try my hand at a salted caramel pumpkin…but it was too sweet, and I didn’t want this salty bite. Then, after trying sour cream and mascarpone, I decided that cream cheese was exactly where I wanted to be. The right amount of heft and tangy cream cheesiness to potentially create the pumpkin pie of my dreams.  


I was right! And it feels good! This will officially be the only pumpkin pie you ever make from now on. Its marvelous and traditional and oh-so-wonderful. Happy Thanksgiving, friends. This year, love on your family and be grateful for the days that—even with their hardships—offer us brilliant lessons and, sometimes, good pie. 



Ingredients (Pie Crust): 

1 cup cold butter, cubed 

2 cups flour  

2 tablespoons sugar  

Pinch of salt  

1/3 cup ice water  


Ingredients (Pie Filling): 

8 ounces softened cream cheese 

3 eggs (room temperature)  

1 1/4 cups packed dark brown sugar  

1 1/4 cups evaporated milk  

1 teaspoon cinnamon  

1/2 teaspoon pumpkin pie spice  

1 tablespoon pure vanilla extract  

1 15-ounce can of pumpkin purée, or 2 1/2 cups fresh roasted pumpkin  

Pinch of salt  


Directions (Pie Crust): 

1. In the work bowl of your stand mixer, or by hand, combine the butter, flour, sugar, and salt, then mix until the dough has the consistency of gravel.   

2. Add the water and mix until it forms a shaggy dough. 

3. Form the shaggy dough into a disc. Place the disc into a plastic bag or wrap in cling film, then refrigerate for at least 30 minutes. This dough freezes great or keeps 3 days in the fridge before rolling.   

4. When you are ready to make the pie, remove from the fridge and leave 4-5 minutes on the countertop. 

5. Roll the dough out to make a roughly 14- to 16-inch circle. Lay it into the deep-dish pie plate. If using a shallow pie plate, you will have enough for two crusts.  

6. Trim the excess and crimp the edges however you choose. Fill with the creamy pumpkin filling and bake 55-60 minutes.  


Directions (Pie Filling):  

1. Combine the soft cream cheese with the eggs one at a time, mixing until smooth and creamy with no lumps.  

2. Add the sugar and evaporated milk. Mix.   

3. Add the remaining ingredients, then mix until completely combined.   

4. Pour filling into prepared deep dish pie plate with crust. Bake 55-60 minutes.  

5. The pie will have a wobbly center when it’s finished. Allow to set 2-4 hours before slicing. The wobble will completely set as the pie cools. 


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