Stove Top Cream Cheese Pumpkin Pies

Rose Mary Mogan


I made a discovery over the holiday. I discovered that if I heat my canned pumpkin pie mixture from the can on the stove top till it's piping hot, that the cream cheese will blend much easier into the filling. This in turn creates a creamy and smooth blended pie filling.

I then blended all of the dry ingredients separately , & all of the liquid ingredients together, & this gave me a much creamier and smooth textured pie filling.

The results were very much improved over the original version. If you heat sweet potatoes first, why not Pumpkin, amazing what heat does to the filling.


★★★★★ 2 votes

Makes 2 deep dish Pies
25 Min
55 Min


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refrigerated pie crust rolls or use homemade
1 lb
cream cheese, room temperature
1 c
sugar or splenda granular
3/4 c
brown sugar, or Splenda brown sugar blend firmly packed
2 Tbsp
Wondra flour or cake flour
2 tsp
pumpkin pie spice
2 large
eggs plus 4 large egg yolks (room temperature)
1/2 c
butter melted
1 large
12 ounce can evaporated milk
1/3 c
pumpkin spice liqueur (or use buttermilk)
1 Tbsp
vanilla bean paste or vanilla extract
2 can(s)
15 oz. ea. canned pumpkin
1/2 tsp

How to Make Stove Top Cream Cheese Pumpkin Pies


  • 1If you use the frozen deep dish tins this recipe will make 3 to 4 pies, but using the 9 inch DEEP PIE PLATE FOR HOME BAKING makes 2 pies. Preheat oven to 350 degrees F. Shape pie crust into deep pie dishes and set aside till needed.
  • 2These are most of the ingredients I used to make these 2 pies.
  • 3Heat the pumpkin in a medium sauce pan, on stove top, over medium high heat, till mixture is piping hot. Stirring often to prevent mixture from sticking.
  • 4Add softened cream cheese and stir till cream cheese dissolved into the pumpkin mixture. There is something about the addition of cream cheese that makes this pie taste amazing.
  • 5Then pour mixture into a large bowl.
  • 6Combine all of the dry ingredients into a small bowl, adding the brown sugar, pumpkin spice, flour, salt & granulated sugar. Mix to combine together.
  • 7Pour dry ingredients into the pumpkin mixture and stir or beat till blended.
  • 8Add eggs and evaporated milk, with the vanilla bean paste, pumpkin liqueur, then beat till blended, and pour into pumpkin mixture. Then add melted butter and stir again till blended.
  • 9Pour filling into prepared pie crust and bake in preheated 350 degrees F. oven for 55 minutes or until knife inserted in center comes out clean.
  • 10Remove from oven, Pie will be puffy, but will settle as it cools. Serve when completely cooled. Topped with whipped cream or cool whip if desired.

Printable Recipe Card

About Stove Top Cream Cheese Pumpkin Pies

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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