In Dessert, Fall, Food, Instagram, Recipes
Close up of cream cheese pumpkin pie on a cooling rack.

(Grammie’s) Cream Cheese Pumpkin Pie

One simple addition makes this pumpkin pie outta this world!

Traditionally made pumpkin pie is classic. “Don’t mess with a good thing” they say…

Well, not to be contradictory, but I beg to differ! My mother in law taught me about the most delicious addition to making an already scrumptious pumpkin pie, out of this world!

Her secret? Cream cheese!

Even though Thanksgiving (and subsequently pumpkin pie) comes but once a year, we typically wouldn’t worry about the refined sugar and canned evaporated milk. But I figured, why not try a few simple substitutions to make this treat healthier?

We’re happy to report that the creamy, rich, decadent outcome remains untouched, even with the healthy swap-outs.

When you’re whipping up the standard pumpkin pie for your Thanksgiving feast, consider trying our spin on it and watch your guests come back for more! (In fact, we suggest making a couple extra pies…just in case! Plus, pie for breakfast is never frowned upon in our house.)

Cream Cheese Pumpkin Pie Recipe - Step 9
Close up of cream cheese pumpkin pie on a cooling rack.

Cream Cheese Pumpkin Pie

  • Author: Full of Days
  • Prep Time: 20 minutes
  • Cook Time: 55-65 minutes
  • Total Time: 75-85 minutes
  • Yield: 2 pies
  • Category: Dessert
  • Method: Baking


Pumpkin pie is amazing on it’s own, but this healthier version, made from scratch, with the simple addition of cream cheese is outta this world delicious.



  1. Remove random pots and pans from oven and pre-heat to 425℉.
  2. In a small bowl, mix together salt, cinnamon, ginger and cloves.
  3. Add pumpkin puree to the bowl of a stand mixer and add spices. Turn mixer on low and, using the whisk attachment, mix until combined.
  4. Add sugar and eggs to pumpkin mixture, mix until combined.
  5. With stand mixer going, slowly pour in the evaporated milk. Set aside.
  6. Roll out pie crusts and line two nine-inch pie plates. Fold and crimp edges.
  7. Divide pumpkin filling evenly into the two pie shells, be careful not to overfill.
  8. Cube cream cheese and dot evenly over the tops of pies. Pressing half of the cubes down into the pies, while the other half of the cubes “float” on top.
  9. Bake pies at 425℉ for 15 minutes. Reduce oven temperature to 350℉ and bake 40-50 minutes more until pies are set and a knife inserted near the center comes out clean.
  10. Cool on a wire rack for 1-2 hours.
  11. Serve with Homemade Cool Whip.



  • Serving Size: 1/8 pie
  • Calories: 232
  • Sugar: 24.2g
  • Sodium: 200mg
  • Fat: 11.9g
  • Saturated Fat: 7.2g
  • Carbohydrates: 28.4g
  • Fiber: 2g
  • Protein: 4.2g
  • Cholesterol: 86mg
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Showing 12 comments
  • Betsy

    I love the looks of this recipe! It will be on our Thanksgiving menu this year for sure! Love your creative posts and photos and of course… beautiful you!

    • Kelsey Steffen
      Kelsey Steffen

      Awesome! This is our FAVORITE! Hope you love it as much as we do! XOXO Betsy!

  • Tracey

    I have never used coconut sugar! Can I use organic sugar in the place of coconut sugar? Is there a difference?

    • Kelsey Steffen
      Kelsey Steffen

      You can absolutely use organic sugar in place of coconut sugar. The difference is that coconut sugar is less refined, has a lower glycemic index (effect on blood sugar) and is closer to brown sugar in taste. If you want that molasses flavor (it’s pretty subtle in this recipe), you can always add a dash of molasses and stir it into your sugar first to make it more like brown sugar. Either way will taste great!

  • Anna@GreenTalk

    Love the idea of making homemade evaporated milk. This pie looks yummy!

    • Kelsey Steffen
      Kelsey Steffen

      Thanks Anna! Who knew making evaporated milk was so easy?

  • Emily @ Recipes to Nourish

    Oh my goodness this sounds so good! It’s been a day and I wish a had a slice of this right now. So yummy!

    • Kelsey Steffen
      Kelsey Steffen

      Awe, wish I could transport a piece you ya! It’s a winner for sure!

  • Carol Trimmer

    This looks like a wonderful twist on pumpkin pie. I bet it’s delicious! Thank you.

    • Kelsey Steffen
      Kelsey Steffen

      Thanks Carol, it’s the only way I’ll make pumpkin pie anymore!

  • linda spiker

    Mmmm! Sounds delicious!

    • Kelsey Steffen
      Kelsey Steffen

      Thanks Linda! It’s definitely a winner! 🙂

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