Pumpkin Pie with Cream Cheese Swirl

If you think a classic pumpkin pie can’t get any better, think again. This pumpkin pie with cream cheese swirl takes everything you love about the traditional dessert and adds a touch of creamy magic. The smooth pumpkin filling and tangy cream cheese blend together in every bite, creating a dessert that’s both comforting and eye-catching.

Even better, this pie stays true to its roots—it’s baked in a flaky pie crust for that timeless flavor everyone loves. Whether you’re preparing dessert for Thanksgiving dinner or simply craving something cozy on a chilly day, this pie will look stunning on your table and disappear fast once sliced.

So, grab your mixing bowls, warm up the oven, and let’s make a pie that’s as beautiful as it is delicious.

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🥧 Why You’ll Love This Pumpkin Pie with Cream Cheese Swirl

• Classic meets creamy: You get that warm, spiced pumpkin flavor with a ribbon of cheesecake-like creaminess.
• Visually stunning: The swirl pattern makes it look like a bakery-quality pie — no special tools needed!
• Make-ahead friendly: This pie tastes even better the next day after chilling overnight.
• Crowd-pleasing flavor: Between the creamy texture, cozy spices, and buttery crust, everyone will ask for seconds.

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🎃 Ingredients You’ll Need

Pumpkin Filling

• 1 (15-oz) can pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup evaporated milk
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt

Cream Cheese Swirl

• 4 oz cream cheese, softened
• 2 Tbsp granulated sugar
• 1 egg yolk
• 1 tsp vanilla extract

Crust

• 1 homemade pie crust or store bought(chilled and rolled into a 9-inch pie dish)

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🧡 How to Make Pumpkin Pie with Cream Cheese Swirl

Step 1: Prepare the Crust for Pumpkin Pie with Cream Cheese Swirl

Preheat oven to 425°F (220°C).If your using a homemade pie crust, Roll out dough and fit it into a 9-inch pie pan. Trim and flute the edges for that classic look. Chill the crust while preparing the filling.

Step 2: Mix the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, sugar, eggs, evaporated milk, and spices until smooth. Set aside.

Step 3: Make the Cream Cheese Mixture

In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla until creamy and smooth.

Step 4: Assemble the Pie

Pour the pumpkin filling into the chilled crust. Spoon the cream cheese mixture in small dollops on top. Use a butter knife or skewer to gently swirl the two together — don’t overmix, or you’ll lose the marble effect.

Step 5: Bake

Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 40–45 minutes, or until the center is just set and a knife inserted near the center comes out mostly clean.

Step 6: Cool and Serve

Let the pie cool completely, then refrigerate for at least 3 hours before slicing. Serve chilled with a dollop of whipped cream if you’d like!

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❄️ Storage & Freezing Pumpkin Pie

Once your Pumpkin Pie with Cream Cheese Swirl has cooled and been chilled, you can easily store leftovers for later. Simply cover the pie with plastic wrap or place it in an airtight container, then refrigerate it for up to 4 days.

If you’d like to make this dessert ahead or save a few slices for another time, you can also freeze it. First, wrap the fully cooled pie tightly in plastic wrap, then add a layer of aluminum foil. After that, store it in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the pie in the refrigerator overnight for best results.

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Can I Bake This in a Deep-Dish Pie Pan?

Yes, you can absolutely make this pumpkin pie with cream cheese swirl in a deep-dish pie pan — you’ll just want to slightly increase the filling amount to make sure the pie bakes up full and beautiful. A standard pie dish holds about 4 cups of filling, while a typical deep-dish pie pan holds closer to 6 cups.

To adjust for a deep-dish pie:

👉 Multiply the pumpkin filling ingredients by 1.5
👉 Use the same cream cheese swirl mixture (or double it if you want a bolder swirl)
👉 Expect the pie to take a little longer to bake — usually an extra 10–15 minutes after the initial time

General deep-dish pie measurements:

• Deep-dish pie pan: about 2 to 2.5 inches deep
• Standard pie pan: around 1 to 1.25 inches deep

Just as a tip, check the pie toward the end of baking — the center should still have a slight jiggle, but not be wet. Let it cool and chill as normal, and your deep-dish version will slice beautifully.

💬 FAQ

Can I use store-bought crust?

Yes, absolutely! While I love my homemade crust, a quality store-bought one works perfectly in a pinch.

Why did my swirl sink?

If the cream cheese mixture is too heavy or over-swirled, it can sink slightly. Keep your swirls light and delicate for best results.

Can I make this pumpkin pie with cream cheese swirl ahead of time?

Yes — it’s actually better when made a day ahead so the flavors can meld.

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More Recipes You’ll Love

If you’re already dreaming about your next dessert or cozy meal, here are a few more favorites from the blog that readers keep coming back to again and again.

• Old Fashion Apple Crisp
• Pumpkin Whoopie Pies
• Easy Homemade Chili
• Homemade Stuffing Balls
• Cherry Swirl Cheesecake
• Peanut Butter Chocolate Swirl Fudge
• Pumpkin Muffins with Chocolate Chips
• Sweet Pumpkin Pie Dip

APPAREL FOR THE FOODIE & GRILLER IN YOU LIFE!