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Pumpkin Cheesecake Pie - A Cozy, Creamy Holiday Classic

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Crust: 1 (9-inch) pie crust, homemade or store-bought (traditional pastry or graham cracker)
  • Cream Cheese Layer: 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Pinch of salt
  • Pumpkin Layer: 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup evaporated milk or heavy cream
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (optional)
  • 1/4 tsp salt
  • To Finish: Whipped cream for serving (optional)
  • A little extra cinnamon or grated nutmeg for garnish

Method
 

  1. Prep your crust. If using a pastry crust, fit it into a 9-inch pie dish and crimp the edges. Chill 20 minutes to prevent shrinking. For a graham crust, press firmly into the dish and chill while you mix the fillings.
  2. Heat the oven. Preheat to 350°F (175°C). Place a baking sheet on the middle rack to preheat as well; it helps set the crust quickly.
  3. Mix the cheesecake layer. Beat softened cream cheese with 1/4 cup sugar until smooth and fluffy. Add 1 egg, vanilla, and a pinch of salt. Mix just until creamy. Spread this layer evenly into the chilled crust.
  4. Make the pumpkin layer. In a bowl, whisk pumpkin puree, brown sugar, 2 eggs, evaporated milk (or cream), spices, and salt until smooth. Don’t overbeat—just whisk until combined and silky.
  5. Add the pumpkin mixture. Gently spoon or pour the pumpkin mixture over the cheesecake layer. Work slowly so the layers stay distinct. It’s okay if they swirl a bit; it’ll still be beautiful.
  6. Bake. Place the pie on the preheated baking sheet. Bake 45–55 minutes, until the edges are set and the center still has a slight jiggle. The top may puff a little; it will settle as it cools.
  7. Cool gradually. Turn off the oven, crack the door, and let the pie rest for 10 minutes. Move to a wire rack and cool to room temperature. This helps prevent cracks and sogginess.
  8. Chill to set. Cover and refrigerate at least 4 hours, preferably overnight. The flavors deepen and the texture firms up nicely.
  9. Serve. Slice with a warm, clean knife. Add whipped cream and a dusting of cinnamon or nutmeg for a cozy finish.