Silky Pumpkin Pie with Cheesesecake Swirls (Pregnancy-Friendly!!)

There are two desserts that have always held a soft spot in my heart — pumpkin pie and cheesecake. And as a twin mom, I’ve learned that sometimes, the best solution isn’t choosing between two good things, it’s finding a way to bring them together.

That’s exactly what this recipe does: it marries the cozy, spiced warmth of pumpkin pie with the creamy, decadent swirl of cheesecake. It's the full-on pie version of my popular Pumpkin Pie Bars with Cheesecake Swirls!

This pie is indulgent yet familiar, festive yet comforting — the kind of dessert that feels like a hug at the end of a long day.

Why This Pregnancy and Postpartum-Friendly Pumpkin Pie with Cheesecake Swirls Is Good For You & The Baby

I still remember the first time I served this at a family gathering. My girls were tiny then, and I barely managed to bake between nursing, rocking, and endless diaper changes.

But when I set this pie on the table, I felt this spark of pride — like, “I did it, I made something beautiful.” It wasn’t just dessert; it was a reminder to myself that I could still create joy in small, delicious ways, even in the chaos of new motherhood.

Prep Time: 20 minutes / Cook Time: 60-70 minutes / Total Time: 1 hour 20 minutes - 1 hour 30 minutes + chilling time / Yields: 1 9-inch pie (6-8 servings)

Ingredients (This is It!)

For the crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 3-5 tablespoons ice water

For the pumpkin filling:

• 1 (15-ounce) can pumpkin purée (not pie filling)
• 1 large egg + 1 egg yolk
• 1/2 cup evaporated milk (or whole milk)
• 1/2 cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

For the cheesecake swirl:

• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For decorating:

• Canned whipped cream (or homemade, but I avoid the mixer as much as I can because new motherhood involves plenty of noise already LOL)
• Ground cinnamon or nutmeg

Preparation Instructions

1. Prepare the crust: In a medium bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing until a dough just comes together. Do not overmix. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes. On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate and crimp the edges.
2. Blind bake: Preheat oven to 425°F (220°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes. Remove the weights and parchment, and bake for another 5 minutes, then reduce oven temperature to 350°F (175°C).
3. Mix filling & swirl: While the crust bakes, prepare the fillings. In a large bowl, whisk together the pumpkin purée, egg, egg yolk, evaporated milk, maple syrup, pumpkin pie spice, and salt until smooth. In a separate small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and lump-free.
4. Assemble and bake: Pour the pumpkin filling into the pre-baked crust. Drop spoonfuls of the cheesecake mixture over the pumpkin filling. Use a butter knife or a skewer to gently swirl the cheesecake into the pumpkin layer.
5. Bake for 45-55 minutes, or until the center is mostly set and a toothpick inserted into the pumpkin part (not the cheesecake) comes out clean.
6. Cool and decorate: Let the pie cool completely at room temperature, then chill in the refrigerator for at least 3 hours. Before serving, decorate the edges with small swirls of whipped cream and a light dusting of ground cinnamon.

Tips For the Best Pregnancy-Safe Pumpkin Pie with Cheesecake Swirls

• Use store-bought: Most days I'm running on 2 hours of sleep and can't even fathom prepping a homemade crust (much less blind bake it!). For days like those, refrigerated store-bought crust is my go-to solution :) 
• Swap the swirl: Microwave 1 cup creamy peanut butter, chocolate-hazelnut spread, or almond butter until warm and runny. Swap it for the cheesecake mixture. Swirl it into the pie and bake as usual.
• Damage control: If the pie filling cracks from just a minute or two too long in the oven, don't worry. Wait until it's fully cooled and pipe whipped cream or Cool Whip all over the pie. Sprinkle with chopped walnuts and voila! Nobody will know :) 

How to Store This Pregnancy Pumpkin Pie with Cheesecake Swirls

• Fridge: Store the pie loosely covered in the refrigerator for up to 3 days.
• Freezer: The baked pie can be frozen for up to 2 months. Cool completely, wrap tightly in plastic wrap and foil, and freeze. Thaw overnight in the fridge.

A Note From My Chaotic Kitchen

Now it’s a tradition in our home. The swirl always comes out a little different — sometimes bold and dramatic, sometimes soft and delicate — but that’s part of the charm. 

Just like motherhood, it’s never perfect, but it’s always beautiful in its own way. If you’ve ever needed a recipe that balances cozy comfort with a little wow factor, this Pumpkin Pie with a Cheesecake Swirl is it.

For me, digging into this silky pie with a cup of my Decaf Pumpkin Spice Latte is my sweet little ritual. One that's just mine, because I deserve good things too.