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Pumpkin Cream Cheese Swirl Pie

It's pumpkin season, and after you've baked Pumpkin Chocolate Chip Muffins and Pumpkin Pancakes and all the other yummy things out there, it's time for pumpkin pie. But why stick with traditional pumpkin pie? This Pumpkin Cream Cheese Swirl Pie adds a delicious swirl of flavor and takes your pie from traditional to WOW.

Pumpkin Swirl Pie

I love serving this Pumpkin Swirl Pie rather than the traditional. It doesn't take much more time than the original, but it looks fancier and has a great flavor!

Yield: 8 slices

Pumpkin Cream Cheese Swirl Pie

Pumpkin Cream Cheese Swirl Pie


  • 1 refrigerated pie crust
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 package (8 oz) plus 1 package (3 oz) cream cheese, softened
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin puree
  • 1 Tbsp milk


  • Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
  • In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
  • Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
  • Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
  • Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 249Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 73mgSodium: 141mgCarbohydrates: 39gFiber: 1gSugar: 26gProtein: 5g
    If you don't have the individual spices, just substitute 1 3/4 tsp pumpkin pie spice. This pumpkin pie with a cheesecake swirl has become our family's Thanksgiving pumpkin pie. It's just a little more “fancy” than the regular one with hardly any extra work. My kind of recipe!
    :Piece of pumpkin pie with cheesecake swirl on white dish

    Find more easy desserts on my Sweets & Treats Pinterest board.

    Sydney @Tastefully Frugal

    Sunday 12th of October 2014

    This pie looks amazing! And how can you go wrong with pumpkin pie and cheesecake?! Thanks so much for linking up to Creative K Kids Tasty Tuesdays. I'll be pinning this to the Tasty Tuesdays Pinterest Board. Hope you are having a great weekend!

    Michelle @TheGraciousWife.com

    Tuesday 7th of October 2014

    This looks super yummy!! Thanks for sharing! Pinning! -Michelle @TheGraciousWife.com

    Courtney at A Life From Scratch

    Tuesday 30th of September 2014

    That pie looks really delicious and PRETTY! Love it. Found you through the Real Food Roundup. If you get a chance, I'd love it if you stopped by my blog sometime!

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