The McDonald’s Pumpkin Pie is a little different from a traditional slice of pumpkin pie. The seasonal McDonald’s Pumpkin & Crème Pie combines spiced pumpkin filling on one side with sweet crème filling on the other, all wrapped inside a baked, sugar-coated pastry.
This copycat recipe recreates that two-filling idea at home. The pumpkin side is warm and gently spiced, while the vanilla cream cheese filling provides a smooth contrast. Refrigerated pie crust keeps the recipe simple and gives each pie a crisp, golden shell.
What Makes McDonald’s Pumpkin Pie Different?
The surprise is inside.
Instead of filling the entire pastry with pumpkin, the McDonald’s Pumpkin Pie has two separate fillings. McDonald’s describes its Pumpkin & Crème Pie as having pumpkin pie filling on one side and crème filling on the other.
Keeping those fillings separate is important when making a copycat version. You get pumpkin and warm fall spices in one bite, creamy vanilla in another, and a combination of the two toward the center.
The pastry is also baked rather than fried and finished with a sugar coating. That combination makes it quite different from an ordinary homemade pumpkin hand pie.
When Did the McDonald’s Pumpkin & Crème Pie Come Out?
McDonald’s has sold several pumpkin pie variations over the years, but the Pumpkin & Crème version appeared in 2015. Contemporary coverage at the time described it as a new seasonal pie that paired pumpkin filling with a crème component.
It’s part of a surprisingly varied history of McDonald’s pies. Beyond its famous apple pie, the chain has experimented with flavors including blueberry and crème, strawberry and crème, peaches and crème, sweet potato, s’mores and other regional or seasonal varieties.
That limited availability is part of the appeal of the McDonald’s Pumpkin Pie. It tends to appear around the fall season rather than remaining on menus throughout the year.
Ingredients You’ll Need
For the Pumpkin Filling
- 1 cup pumpkin puree – Use 100% pure pumpkin rather than prepared pumpkin pie filling.
- ¼ cup light brown sugar – Adds sweetness and a subtle caramel flavor.
- 1 teaspoon pumpkin pie spice – Provides the familiar cinnamon, ginger, nutmeg and clove-style flavors.
- ½ teaspoon vanilla extract
- Pinch of salt
For the Crème Filling
- 4 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Pastry
- 2 refrigerated pie crusts
- 1 large egg
- 1 tablespoon water
- 2 tablespoons granulated sugar
Start With the Two Fillings
Prepare the pumpkin filling first. Add the pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt to a bowl and stir until smooth.
In a separate bowl, beat the softened cream cheese until creamy. Add the powdered sugar and vanilla and mix again until smooth.
Keep the two fillings separate rather than combining them. This is what gives our copycat McDonald’s Pumpkin Pie its distinctive split center.
For easier assembly, transfer each filling to a separate piping bag or zip-top bag and snip off one corner.
How to Create the Signature Split Center
Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Unroll the refrigerated pie crusts onto a clean work surface. Cut the pastry into 16 similarly sized rectangles to make eight pies. You can gently reroll scraps if necessary.
Arrange eight pastry rectangles on the prepared baking sheet.
Pipe a strip of pumpkin filling along one half of each rectangle. Pipe the vanilla crème alongside it on the other half. Don’t put one filling on top of the other.
Leave approximately ½ inch around the outside so there’s enough pastry to create a good seal.
When you eventually break open the finished pie, you should still be able to distinguish the pumpkin and crème sides.
Seal, Sugar and Bake
Place the remaining pastry rectangles over the fillings.
Press the edges together with your fingers, then crimp all four sides firmly with a fork. Cut two small slits into the top of each pie to allow steam to escape.
Whisk the egg with 1 tablespoon of water and lightly brush the mixture over the pastry. Sprinkle the tops with granulated sugar.
Bake for 20–25 minutes, or until the pastry is crisp and golden brown.
Let the pies cool for at least 10 minutes before serving. The fillings can remain much hotter than the pastry on the outside.
The Details That Make a Better Copycat Pie
Don’t mix the fillings. The separate pumpkin and crème sections are what distinguish this pie from a standard pumpkin hand pie.
Avoid overfilling. It’s tempting to squeeze in extra pumpkin, but too much filling makes the pastry difficult to seal and increases the chance of leaks.
Keep the pastry cool. If the dough becomes very soft while you’re assembling the pies, refrigerate them for 10–15 minutes before baking.
Crimp the edges well. Press the edges together first and then seal them with a fork.
Don’t skip the sugar topping. McDonald’s describes the original as having a sugar-coated pastry, so this small step helps capture more of the character of the original dessert.
What Does McDonald’s Pumpkin Pie Taste Like?
The pumpkin filling provides the familiar flavor you’d expect from a fall dessert: pumpkin with warm baking spices and brown sugar.
The crème side changes the experience considerably. It’s sweet, smooth and vanilla-forward, providing a creamy contrast to the spiced pumpkin.
The result is richer than an ordinary pumpkin hand pie without being entirely filled with cream cheese. The crisp pastry and sugar topping add texture to both fillings.
What to Serve With It
A warm McDonald’s Pumpkin Pie copycat doesn’t really need much alongside it, but vanilla ice cream or lightly whipped cream works well if you’re serving it as a dessert.
It’s also particularly good with hot coffee because the slightly bitter coffee balances the sweet crème and pumpkin fillings.
If you enjoy cozy bakes to have with coffee, try our Brenda Gantt’s Good Morning Cake Recipe too. Its warm spices make it another great choice for breakfast, brunch or dessert.
Can You Make These in an Air Fryer?
Yes. Assemble the pies in the same way, including the egg wash and sugar topping.
Place them in the air fryer in a single layer and cook at 350°F for approximately 10–12 minutes, checking them toward the end. Air fryer temperatures and cooking speeds vary, so use the appearance of the pastry as your guide.
The crust should be golden and cooked through before removing the pies.
How to Store Leftover Pumpkin & Crème Pies
Because this homemade version contains cream cheese, keep leftover pies refrigerated.
Allow them to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
For the best texture, reheat a pie briefly in a 350°F oven or air fryer. This helps crisp the pastry again without making it soft in the way a microwave can.
McDonald’s Pumpkin Pie FAQs
Is McDonald’s Pumpkin Pie baked or fried?
The current Pumpkin & Crème Pie is baked. McDonald’s describes it as a baked pie with a sugar-coated pastry crust.
Is there cream cheese in McDonald’s Pumpkin Pie?
McDonald’s describes the second half of its product as a crème filling. Our copycat recipe uses cream cheese, powdered sugar and vanilla to create the creamy filling at home; we’re not claiming this is McDonald’s proprietary filling recipe.
Is McDonald’s Pumpkin Pie available all year?
No. The Pumpkin & Crème Pie is a seasonal offering, and availability can vary by location. It has typically returned around the fall season.
Can I use pumpkin pie filling instead of pumpkin puree?
Pure pumpkin is the better choice for this recipe because we’re adding our own sugar and spices. Canned pumpkin pie filling is already sweetened and seasoned, so using it would change the flavor and sweetness.
Can I make the pies ahead of time?
Yes. Assemble the pies and refrigerate them covered until you’re ready to bake. Add the egg wash and sugar shortly before baking.
Can I use puff pastry?
Yes, although it will produce a lighter, puffier result. Refrigerated pie crust gives this version more of a traditional hand-pie texture.
If you enjoy old-fashioned Southern baking, you might also like our Brenda Gantt Biscuit Recipe, made with simple ingredients and a high-heat baking method.
Copycat McDonald's Pumpkin Pie Recipe
This copycat McDonald’s Pumpkin Pie recipe recreates the seasonal Pumpkin & Crème Pie with warmly spiced pumpkin filling on one side and smooth vanilla crème on the other, all wrapped in a crisp, golden, sugar-coated pastry. An easy homemade version of the popular fall favorite.
Ingredients
Pumpkin Filling
- 1 cup pumpkin puree
- ¼ cup light brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Pinch of salt
Crème Filling
- 4 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Pastry
- 2 refrigerated pie crusts
- 1 large egg
- 1 tablespoon water
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine the pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt until smooth.
- In a separate bowl, beat the softened cream cheese, powdered sugar and vanilla until creamy.
- Cut the pie crusts into 16 similarly sized rectangles.
- Arrange eight pastry rectangles on the prepared baking sheet.
- Pipe pumpkin filling along one side of each rectangle and crème filling alongside it.
- Cover with the remaining pastry rectangles and crimp the edges firmly with a fork.
- Cut two small steam vents in the top of each pie.
- Whisk the egg with 1 tablespoon water and brush over the pastry.
- Sprinkle the pies with granulated sugar.
- Bake for 20–25 minutes, or until golden brown.
- Cool for at least 10 minutes before serving.
Notes
Nutrition Information:
Yield: 8 Serving Size: 1 pieAmount Per Serving: Calories: 370Total Fat: 21gSaturated Fat: 8gTrans Fat: 0.7gUnsaturated Fat: 12gCholesterol: 39mgSodium: 280mgCarbohydrates: 46gNet Carbohydrates: 44gFiber: 2gSugar: 15gProtein: 5g
