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2 Layer Pumpkin Cheesecake Pie

Prep Time30 minsCook Time1 hr 5 mins

Make your Thanksgiving feast extra special with this delicious pumpkin cheesecake pie for dessert. Lovingly made with mascarpone and cream cheese!! YUM!!

Pumpkin Cheesecake

Pumpkin Filling
 1 ¾ cups pumpkin puree fresh or canned = 1 (15 oz) can
 2 eggs at room temperature
 12 oz evaporated milk (1 can)
  cup sugar
 1 tsp cinnamon
 ½ tsp ground ginger
 ¼ tsp ground cloves
 ½ tsp salt
Cheesecake Filling
 8 oz softened cream cheese
 8 oz softened mascarpone cheese
 ½ cup sugar
 1 tsp vanilla
 2 eggs at room temperature
Single Pie Crust Recipe
 1 ½ cups all-purpose flour
 ½ tsp salt
 ½ cup cold crisco shortening
 7 tbsp ice water

Prepare pie crust dough and refrigerate.

Form the dough into a ball and cover with plastic wrap. Chill the dough for a minimum of 30 minutes. Cold dough rolls out much smoother than at room temperature. No more cracked edges!


Combine all ingredients for the pumpkin filling and blend well and set aside.


In a separate bowl combine ingredients for cheese filling and blend until light and fluffy. Set aside

Cheesecake Filling


Cheesecake filling


Preheat oven to 425 degrees Fahrenheit.


Remove pie crust dough from refrigerator and roll out into a circle large enough for a 9.5- 10.5" deep dish pie pan. Crimp edges.

*Refer to My Loving Oven's Kitchen Hacks for a step by step tutorial for making a perfect homemade pie crust.


Spread cheese mixture into unbaked pie shell.

pumpkin cheesecake pie


Pour pumpkin mixture over the cheese mixture.



Place pie in the center of a preheated oven at 425 degrees Fahrenheit and bake for 15 minutes.


Reduce heat to 350 degrees Fahrenheit and continue cooking for an additional 50-60 minutes or until a knife comes out clean if inserted in the center.

*Note: this pie will puff up above the level of the pie crust during the baking process, it will level off when removed from the oven.

Pumpkin Pie