Pumpkin Paradise Pie

A layer of cheesecake, a layer of pumpkin pie! Top that with a sweet, crunchy pecan topping and it's pie perfection!

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This pumpkin paradise pie is a major pie upgrade! It has a flaky pie crust with sweet and creamy cheesecake layers, a spicy layer of pumpkin filling, and a crumbly pecan topping. This is a great dinner dessert that cheesecake and pumpkin pie lovers will both enjoy!

Why I Think You’ll Love This Recipe

Pumpkin paradise pie on a plate on a red cake stand.
  • This is an excellent alternative to pumpkin pie if you want to change it up.
  • It’s made in only two bowls and is easy to make!

Sweet Pumpkin Paradise Pie

Pumpkin Paradise Pie is a great name because it combines the best of both types of pies—cheesecake and pumpkin pie! The bottom layer is a lightly sweet, creamy cheesecake with a hint of vanilla. The pumpkin layer is sweetened and spiced pumpkin topped off with a sweet pecan crumble.

Pecan Streusel Topping

The streusel topping is added to the top of the pie and baked for another 15 minutes, bringing out the nuttiness of the pecans for the ultimate flavor.

How To Make Pumpkin Paradise Pie

This is a quick overview of how to make this recipe. Please see the recipe card at the bottom of this post for full instructions

  1. Prepare your pie crust and set aside.
  2. Beat the cream cheese and sugar until smooth – pour into pie shell. Chill for 30 minutes in the refrigerator.
  3. In a separate bowl bowl, mix all pumpkin pie Layer ingredients together and pour over the cream cheese layer. Cover the edge of the pie crust with foil.
  4. Bake at 350° for 30 minutes, then remove the foil, then bake for another 25 minutes.
  5. Mix all topping ingredients together and sprinkle over the pie. Bake for 15 minutes more. Cool on a wire rack.

a slice of pumpkin paradise pie on a white plate with a dollop of whipped topping.

How To Store Leftover Pumpkin Paradise Pie

Pumpkin Paradise pie is best enjoyed the day it is made. If you do have leftovers, it is best to put the pie in an airtight container and keep it in the fridge. Yes, the fridge, because the cream cheese is dairy, and the pumpkin pie layer has dairy and eggs and it can breed bacteria if left at room temperature for more than 3 hours. The difference with store-bought pumpkin pies is that they include shelf-stable ingredients such as preservatives, which allow them to last longer.

Karlynn’s Tips

This recipe would also make two regular 9-inch pies. Just make sure to divide the fillings evenly and reduce the baking time, as they will cook faster.

We made this pumpkin paradise pie for our family to enjoy, and it was a huge hit. The kids raved over the topping and let’s be honest, it was also my favorite part too with the sweet toasted pecans on top.

Happy Baking



Pumpkin Paradise Pie

A layer of cheesecake, a layer of pumpkin pie! Top that with a sweet, crunchy pecan topping and it's pie perfection!
5 from 2 votes
Prep Time
10 minutes
Cook Time
1 hour 5 minutes
Karlynn Johnston


  • 1 bottom pie pastry deep dish 10-inch pie plate


  • 8 ounces cream cheese softened
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg


  • one 15 ounce can pumpkin puree
  • 1 cup evaporated milk
  • 2 large eggs beaten
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg


  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon butter softened
  • 1/2 cup chopped pecans


  • Lay the pie crust into the bottom of a deep dish pie plate. Crimp the edges and cut any excess off.
  • In a bowl, beat the cream cheese until smooth. Add in the sugar and vanilla; mix well. Add egg then beat until smooth. Spread over the bottom of pie shell.
  • Chill for 30 minutes in the refrigerator.
  • In a large bowl, beat the Pumpkin Pie Layer ingredients together until smooth. Carefully pour over the cream cheese layer. Cover the edge of the pie crust with foil.
  • Bake at 350° for 30 minutes. Remove the foil then bake 25 minutes longer.
  • In a small bowl mix the flour, brown sugar, and butter until crumbly; stir in pecans. Sprinkle over the pie in the oven.
  • Bake 10-15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Recipe Notes

You can divide the fillings and make this into two shallow 9-inch pies as well, if you want the recipe to go further! Just use another pie crust.

Nutrition Information

Calories: 323kcal, Carbohydrates: 30g, Protein: 7g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 236mg, Potassium: 204mg, Fiber: 1g, Sugar: 27g, Vitamin A: 606IU, Vitamin C: 1mg, Calcium: 137mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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  1. StaceyI says

    Hi Karlynn. I love you SO much I have nominated you for a Beautiful Blogger award. If you like you can see what I had to said at But just know I appreciate the goodness you bring to life. And my tummy.

  2. ACanadianFoodie says

    Stunning! Love the name and cannot wait to see how it looks inside – though, knowing you – everyone was caught up in the eating and there wasn’t any left to photograph!


5 from 2 votes (2 ratings without comment)

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