Layered Pumpkin Cheesecake Pie

  • Author: Taming of the Spoon
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes (plus chilling time)
  • Yield: 1 (10-inch) pie 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American



For the cheesecake filling

  • 12 ounces cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

For the crust

  • 1 cup unbleached all-purpose flour
  • 1/3 cup cake flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons plus 2 teaspoons cold vegetable shortening
  • 3 to 4 tablespoons ice water

For the pumpkin filling

  • 3/4 cup granulated sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 15 ounces pumpkin purée
  • 1 cup evaporated milk
  • 3 large eggs, at room temperature


For the cheesecake filling

  1. In a medium bowl, mix the cream cheese and sugar together on low speed until the mixture is smooth, with no lumps. Add the egg and vanilla. Mix again until smooth. Chill the cheesecake filling while preparing the crust.

For the crust

  1. In the bowl of an electric mixer, whisk together all-purpose flour, cake flour, salt, and sugar. Add the butter and shortening, and mix on low until mixture resembles coarse crumbs with some roughly pea-size butter lumps. Drizzle 3 tablespoons ice water evenly over the mixture and mix on low until incorporated.
  2. Squeeze a small handful of dough together. If it doesn’t hold together, add more ice water, ½ tablespoon at a time, mixing until just incorporated, then test again.
  3. Gather dough together into a ball, then flatten into a ½-inch thick disk. Wrap dough in plastic and chill, until firm, about 1 hour.
  4. Have on hand a 10-inch pie pan that is at least 2 inches deep.Roll the pastry into a large round big enough to cover the bottom and side of the pie pan. Line the pie pan with the crust and tuck under any excess dough around the top. 
  5. Remove the cheesecake filling from the refrigerator and pour the filling in to the prepared crust, smooth the top, and return to the refrigerator for at least 30 minutes.

For the pumpkin filling

  1.  In a medium bowl, whisk together the sugar, salt, and spices. Add the pumpkin purée, evaporated milk, and eggs and whisk gently until smooth.
  2. Remove the pie pan from the refrigerator. 
  3. Using a large shallow spoon, slowly spoon the pumpkin filling onto the chilled cheesecake layer.

For baking 

  1. Preheat the oven to 425 degrees F. 
  2. Place the pie on a baking sheet and bake for 15 minutes.
  3. Reduce the oven temperature to 350 degrees F and bake for 40 to 45 minutes more, covering the edges with a crust shield or foil if browning too quickly.
  4. The pie is done when it looks set, with a wobbly center; the center should read 165 degres F when measured with a digital thermometer.
  5. Remove the pie from the oven and let cool to room temperature before refrigerating until ready to serve.


Use a 10-inch pie pan that is at least 2-inches deep to fit all of the cheesecake and pumpkin pie fillings. If you don’t have one, see tips under Special Equipment in the blog post for how to use a smaller pan.

Both fillings and the crust can be made ahead of time, refrigerated separately, and assembled just before baking.

Recipe adapted from King Arthur Flour.

Keywords: thanksgiving, fall, how to make layered pumpkin cheesecake pie