Pumpkin Cream Cheese Layer Pie
Indulge in the irresistible layers of autumn flavors with this Pumpkin Cream Cheese Layer Pie, a no-fail dessert that’s as beautiful as it is delicious. Featuring a buttery graham cracker crust, velvety cream cheese filling, and spiced pumpkin layer, this pie is the perfect balance of creamy, sweet, and warmly spiced. Each bite elevates classic pumpkin pie flavors with the luxurious texture of whipped cream cheese and the aromatic spices of cinnamon, ginger, nutmeg, and cloves. Topped with optional whipped cream and a hint of cinnamon, this chilled dessert is a show-stopping centerpiece for fall gatherings, Thanksgiving dinners, or any occasion where pumpkin reigns supreme. Ready in under an hour plus refrigeration time, this easy-to-make pie promises to delight your taste buds—and your guests!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Heavy whipping cream
- 1 cup Pumpkin puree
- 0.5 cup Granulated sugar (for pumpkin layer)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.125 teaspoon Ground cloves
- 2 tablespoons Cornstarch
- 1 cup Whipped cream (optional, for topping)
- 0.25 teaspoon Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
Press the crust mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly. Bake for 8-10 minutes, then let it cool completely.
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the vanilla extract and heavy whipping cream to the cream cheese mixture. Beat until fluffy and smooth. Set aside.
In another bowl, combine the pumpkin puree, 0.5 cups of granulated sugar, cinnamon, ginger, nutmeg, cloves, and cornstarch. Mix until fully combined.
To assemble the pie, first spread half of the cream cheese mixture evenly over the cooled graham cracker crust.
Gently spoon the pumpkin mixture on top of the cream cheese layer, spreading it evenly.
Finish with the remaining cream cheese mixture, spreading it carefully over the pumpkin layer.
Refrigerate the pie for at least 4 hours, or preferably overnight, to set.
Before serving, optionally top the pie with whipped cream and a sprinkle of ground cinnamon for garnish.
Nutrition Facts
Calories |
4594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.4 g | 375% | |
| Saturated Fat | 177.1 g | 886% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 451.8 g | 164% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 319.6 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1207 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
