Pumpkin Cream Cheese Pie

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  • 4 ounces cream cheese, at room temperature
  • 2 cups pumpkin puree
  • 1/3 cup half and half
  • 1/2 cup light brown sugar
  • ¾ tsp ground cinnamon
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg
  • 3 large eggs
  • 1 recipe graham cracker crust
  • Brown Sugar Whipped Cream:
  • 1 cup heavy whipping cream
  • 3 tablespoons brown sugar
  • ½ tsp cinnamon
  • Pinch of cloves and nutmeg


  1. Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
  2. Make a graham cracker crust according to instructions.
  3. Meanwhile, in the bowl of a stand mixer, combine the cream cheese, pumpkin puree, half and half, brown sugar and spices. Add the eggs one at a time, incorporating completely between each addition.
  4. Pour the filling into the graham cracker crust and place the pie plate on a baking sheet. Wrap tin foil or a crust shield around the crust to prevent burning. Bake until the filling is mostly set – about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
  5. For Whipped Cream:
  6. In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the cooled pie and serve immediately or refrigerate the pie for 2 hours prior to serving.