close-up top view of slice of pumpkin cheesecake pie
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5 from 10 votes

Pumpkin Cheesecake Pie

This rich and creamy Pumpkin Cheesecake Pie is topped with a mouth-watering buttery brown sugar crumble.  It's perfect for any occasion and special enough for the holidays.
Prep Time 30 mins
Cook Time 1 hr
Total Time 2 hrs 45 mins
Servings 10
Author Hostess At Heart

Ingredients

  • 1 pie crust purchased or homemade

Filling

  • 16 oz cream cheese room temperature
  • 3/4 cup sugar
  • 1/2 cup brown sugar packed
  • 3/4 cup pumpkin I used canned pumpkin
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup heavy cream

Crumble Topping

  • 1 cup AP flour
  • 1/2 cup rolled oats
  • 3/4 cup white sugar
  • 1/2 cup brown sugar packed
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup butter chilled

Instructions

  • Preheat the oven to 200° F.  Line a pie plate with pie crust.

Crumble

  • Make the crumble by stirring all of the dry ingredients together.  Cut the butter into the crumble until it is in pea-sized pieces.  Set aside.

Filling

  • In the bowl of an electric stand mixer, beat cream cheese until smooth and creamy. Gradually add white and brown sugar, occasionally scraping down sides.
  • Add eggs one at a time, beating until incorporated.
  • Add pumpkin, cream, vanilla, cinnamon, and nutmeg beat until smooth.

Assembly

  • Pour the cream cheese filling into the pie plate. Top With Crumble
  • Bake for one hour. Cover edges of crust if they brown too much. Turn off the oven and let the pie rest in the oven for an additional 30 minutes. Place the handle of a wooden spoon in the door to keep the door ajar.
  • Remove the pie to a cooling rack and cool completely. Cover and refrigerate for at least 6 hours before serving.
  • Store covered in the refrigerator.

Notes

Pie must chill 6 hours before serving.

Nutrition

Calories: 594kcal | Carbohydrates: 69g | Protein: 6g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 134mg | Sodium: 424mg | Potassium: 179mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1795IU | Vitamin C: 0.7mg | Calcium: 96mg | Iron: 1.5mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!