Copycat McDonald’s Pumpkin Creme Pie Recipe
This copycat McDonald’s Pumpkin Creme Pie is pumpkin pie filling on one side and sweetened cream cheese on the other, sealed in pie crust and baked until golden. Two store-bought crusts, two piping bags and about 45 minutes.
The real one only shows up at some McDonald’s in the fall, and not every year. This one you can make whenever you want. It is one of my favorite copycat recipes, and a good use for that can of pumpkin in the pantry.
Below: whether McDonald’s has the pie right now, what you need, how to pipe the two fillings side by side, tips, toppings and storage. The recipe card is at the bottom.
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Is the McDonald’s Pumpkin and Creme Pie Back in 2026?
Yes, at some locations. It started turning up again in fall 2026 at select McDonald’s restaurants (Brand Eating spotted it in September), but there has been no nationwide launch. Whether your store has it depends on where you live, and so does the price.
Check the McDonald’s app for your store before you make the drive. If yours does not have it, this copycat is the next best thing, and you get eight of them.
What Makes It Taste Like the Real One
The McDonald’s pie is a baked turnover with pumpkin filling and a creme filling sitting side by side, not mixed. That is exactly how this one is built. The pumpkin side is spiced and sweet, the cream cheese side is smooth and a little tangy, and the crust is baked, not fried.
What You Need
- Pumpkin puree: plain canned pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced, so you would be doubling up.
- Pumpkin pie spice: store-bought or homemade. Our copycat HelloFresh fall spice blend works too.
- White sugar and vanilla: for the pumpkin side.
- Cream cheese and powdered sugar: for the creme side. Let the cream cheese soften first.
- Two refrigerated pie crusts: one for the bottom, one for the top.
- One egg and water: for the egg wash that turns the tops golden.
How to Get the Two Fillings Side by Side
Piping bags are the trick. Pumpkin goes in one bag, cream cheese in the other. Snip the ends, then pipe a 3 inch strip of pumpkin with a 3 inch strip of cream cheese right next to it. Leave about 3 inches between each pair. Two rows of four gives you 8 pies.
Lay the second crust on top, then press down between the fillings with your fingers so you can see where to cut. Cut them apart with a pizza cutter, crimp the edges with a fork, cut two small slits in each top, and brush on the egg wash.
Tips for Copycat Pumpkin Creme Pies
- Do not overfill. Too much filling and the edges will not seal.
- Crimp all the way around each pie. Any gap is where the filling leaks out.
- Do not skip the slits on top. Steam has to go somewhere.
- Bake on parchment so nothing sticks if a pie does leak.
- Let them cool a few minutes before you bite in. The filling is hot.
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Toppings and Variations
- Cinnamon sugar: sprinkle it on right after the egg wash, before baking.
- Powdered sugar: a light dusting once they cool.
- Glaze: powdered sugar and a splash of milk, drizzled over the cooled pies.
- Bigger pies: make 4 large ones instead of 8 and add a few minutes to the bake time. Watch for golden edges.
How to Store Pumpkin Creme Pies
Because of the cream cheese, leftovers go in the fridge in an airtight container for up to 3 days. To bring back the crisp crust, warm them in a 350 degree oven for a few minutes instead of the microwave.
❓ Frequently Asked Questions
Quick answers on the McDonald’s pie and this copycat.
More Copycat Recipes
- Copycat Starbucks Pumpkin Scones
- Copycat Starbucks Pink Drink
- Copycat Starbucks Acai Refresher
- Copycat Starbucks Dragonfruit Refresher
- Copycat Chick-fil-A Parfait
- Starbucks Copycat Recipes
- Copycat KFC Chicken
More Pumpkin Recipes
- Easy Pumpkin Recipes
- Pumpkin Cheesecake Bars
- Chocolate Pumpkin Spice Bread
- Pumpkin Spice Chex Mix
- Pumpkin Pie Mocktail
Copycat McDonald’s Pumpkin Creme Pie Recipe
Equipment
Ingredients
- 1 15 ounce can pumpkin puree
- ¼ teaspoon vanilla extract
- ½ teaspoon pumpkin spice seasoning
- ⅓ Cup(s) white sugar
- 8 ounces cream cheese
- ¼ Cup(s) powdered sugar
- 2 pie crusts
- Egg wash 1 egg + 2 teaspoons water
Instructions
- Preheat the oven to 350 degrees.
- Add the pumpkin puree, pumpkin spice, vanilla extract, and white sugar into a bowl and whisk.
- In a different bowl, beat the cream cheese until smooth. Add the powdered sugar and beat again until the mixture is combined.
- Grab the 1st pie crust and place it on a baking sheet lined with parchment paper. Cut off any excess crust that doesn’t fit on the sheet.
- Create a rectangle shape that basically takes up the size of the pan.
- Put the pumpkin mixture into a piping bag and add the cream cheese mixture into another piping bag. Cut the ends off both piping bags.
- Squeeze out about 3 inches of the pumpkin mixture and then squeeze out 3 inches of the cream cheese mixture right next to one another.
- Repeat this 8 times to make 8 pies, and allow about 3 inches between each mixture set. This will mean that you are creating two rows of 4.
- Put the second pie crust on top of the mixtures and cut off the excess. Shape into a rectangle with the excess pie crust.
- Use your fingers and press down on the dough in between the areas where there is no pie filling. This will show you where to cut to make 8 individual pies.
- Use a pizza cutter to cut out the 8 pies. Do your best to make them the same size. (You may have to remove excess dough on the edges if you think it’s too much dough.)
- Put the cut pies on the baking sheet about 1 inch apart.
- Use a small knife and cut two slits on the top of each pie.
- Grab a fork and use it to press the edges together, all the way around each pie.
- Whisk an egg and 2 teaspoons of water together in a small bowl. Brush this mixture on top of each pie.
- Put the sheet in the oven and bake for 25-30 minutes or until golden brown.
- Remove and let cool.
Nutrition
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