Cream Cheese Pumpkin Pie

5 from 6 votes

I put cream cheese in pumpkin pie, with flaky cream cheese crust. The best brown sugar pumpkin pie ever, with homemade whipped cream on top.

Prep Time15

Cook Time1

Cooling time3

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 197kcal

Preheat oven to 400 ℉ and place a baking sheet in the oven.
To a mixing bowl, add room temperature cream cheese, and brown sugar, beating until creamy and there are no lumps left.
Add in eggs one at a time, mixing in between each egg until they are fully mixed in before adding the next one. This will help prevent the mixture from separating.
Gently fold in pumpkin puree, vanilla, and spices: cinnamon, ginger, nutmeg, cloves, and salt.
Stir in milk or cream last, making sure there are no cinnamon pockets left.
Roll out your pie crust and transfer it into your favorite 9 inch pie pan. Pour the pumpkin pie filling into pie crust.
Crimp the edges of the crust with fingers in "V" shapes, pressing the dough in between them to form points in the dough.
Bake at 400℉ for 15 minutes on the metal baking sheet, then reduce oven temperature to 350 ℉for 45-50 minutes.
When 3-4 inches of the outside of the pie are set, remove from oven. The center will be slightly jiggly and continue to cook as it cools. Cool completely before serving, at least 4 hours or overnight.
Top with whipped cream and enjoy!

In place of cinnamon, ginger, nutmeg, and cloves, 2 teaspoon of pumpkin pie spice mix may be used.

Can be made up to 3 days ahead and stored covered in the refrigerator.

Can be made and frozen wrapped tightly for up to 3 months. Remove from freezer and thaw overnight in refrigerator before serving.