As the leaves turn golden and the air gets crisp, there’s nothing quite like the warm, spicy aroma of pumpkin pie wafting through the kitchen. Whether you’re a traditionalist or love to experiment with bold flavors, our roundup of 20 Delicious Pumpkin Pie Recipes is sure to inspire your autumn baking. From classic to creative, these pies promise to be the highlight of any fall gathering. Let’s dive in!
Classic Pumpkin Pie
Whispering the secrets of autumn into every bite, this Classic Pumpkin Pie brings warmth and nostalgia to your table. Its creamy filling and flaky crust are a testament to the simple joys of seasonal baking.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) unsalted butter, chilled and diced
- 3-4 tablespoons ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (12 oz) evaporated milk
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together flour, salt, and sugar for the crust.
- Add chilled butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
- Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- On a floured surface, roll out the dough to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- In a large bowl, combine pumpkin puree, sugar, cinnamon, ginger, cloves, and salt for the filling.
- Beat in eggs one at a time, then stir in evaporated milk until smooth. Tip: For a smoother filling, strain the mixture through a fine sieve.
- Pour the filling into the prepared crust. Bake for 40-50 minutes, or until the filling is set but still slightly wobbly in the center. Tip: To prevent the crust from over-browning, cover the edges with foil halfway through baking.
- Let the pie cool on a wire rack for at least 2 hours before serving.
The pie emerges from the oven with a custard-like center, cradled by a buttery crust that shatters delicately under the fork. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.
Spiced Pumpkin Pie
Sometimes, the simplest moments in the kitchen lead to the most memorable dishes, like this spiced pumpkin pie that whispers of autumn’s embrace even in the height of summer.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tablespoons ice water
- For the filling:
- 2 cups pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup evaporated milk
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, salt, and sugar for the crust.
- Add the chilled butter to the flour mixture, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- In another bowl, combine the pumpkin puree, sugar, salt, and spices for the filling.
- Beat in the eggs one at a time, then stir in the evaporated milk until smooth. Tip: For a smoother filling, strain the mixture through a fine-mesh sieve.
- Pour the filling into the prepared crust. Tip: To prevent overbrowning, cover the edges of the crust with foil after the first 20 minutes of baking.
- Bake for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Cool on a wire rack for at least 2 hours before serving.
Unbelievably creamy with a hint of warmth from the spices, this pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for those who cherish a contrast in temperatures.
Pumpkin Pie with Pecan Streusel
Lingering in the warmth of the kitchen, the thought of pumpkin pie with pecan streusel brings a comforting embrace, a perfect blend of autumn’s bounty and sweet, crunchy topping that feels like a gentle hug on a cool evening.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tablespoons ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- For the streusel:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together 1 1/4 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon sugar for the crust.
- Add 1/2 cup diced, chilled butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add 3-4 tablespoons ice water, stirring until the dough comes together. Tip: The dough should hold together when pressed but not be sticky.
- Press the dough into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Chill for 15 minutes.
- In another bowl, combine 15 oz pumpkin puree, 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt for the filling.
- Beat in 2 large eggs, then gradually stir in 1 cup evaporated milk until smooth.
- Pour the filling into the chilled crust.
- For the streusel, mix 1/2 cup flour, 1/4 cup brown sugar, and 1/4 cup chopped pecans in a small bowl. Drizzle with 3 tablespoons melted butter, stirring until crumbly.
- Sprinkle the streusel evenly over the pie filling.
- Bake for 50-55 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: Cover the edges with foil if they brown too quickly.
- Cool on a wire rack for at least 2 hours before serving. Tip: For best texture, serve at room temperature.
Overtly rich and creamy, the pumpkin filling contrasts beautifully with the crunchy, buttery streusel, making each bite a delightful play of textures. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Vegan Pumpkin Pie
Vegan pumpkin pie, with its warm spices and creamy texture, feels like a hug in dessert form. It’s a dish that carries the essence of autumn, inviting you to slow down and savor each bite.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, chilled
- 1/4 cup ice water
- For the filling:
- 2 cups pumpkin puree
- 3/4 cup coconut sugar
- 1 tbsp cornstarch
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 cup coconut milk
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a large bowl, mix the all-purpose flour and chilled vegan butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for best results.
- Gradually add the ice water, one tablespoon at a time, until the dough comes together. Be careful not to overmix.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Gently press it into the dish and trim the edges.
- In another bowl, whisk together the pumpkin puree, coconut sugar, cornstarch, cinnamon, nutmeg, cloves, and salt until smooth.
- Slowly stir in the coconut milk until the filling is well combined and creamy. Tip: For a smoother filling, blend the mixture in a food processor.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Tip: Check the pie at 50 minutes; if the crust is browning too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before serving to allow the filling to firm up.
Kindly note, this vegan pumpkin pie boasts a velvety texture and a rich, spiced flavor that deepens as it cools. Serve it with a dollop of coconut whipped cream for an extra touch of indulgence.
Gluten-Free Pumpkin Pie
As the leaves begin to turn and the air carries a crisp whisper of autumn, the thought of a warm, spiced pumpkin pie becomes a comforting embrace. This gluten-free version invites everyone to the table, offering a tender crust and a velvety filling that whispers of cinnamon, nutmeg, and the simple joy of seasonal baking.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- For the filling:
- 1 can (15 oz) pure pumpkin puree
- 3/4 cup packed light brown sugar
- 1 tbsp cornstarch
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1 cup evaporated milk
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the gluten-free flour, sugar, and salt for the crust.
- Add the cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Drizzle in the ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
- Press the dough evenly into a 9-inch pie dish, crimping the edges as desired. Chill in the refrigerator for 15 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes. Tip: This step ensures a crisp, flaky crust.
- While the crust bakes, prepare the filling. In a large bowl, whisk together the pumpkin puree, brown sugar, cornstarch, cinnamon, ginger, nutmeg, and salt.
- Beat in the eggs one at a time, then gradually stir in the evaporated milk until smooth. Tip: For a smoother filling, strain the mixture through a fine-mesh sieve.
- Pour the filling into the pre-baked crust. Bake for 40-45 minutes, or until the filling is set but still slightly wobbly in the center.
- Allow the pie to cool completely on a wire rack before serving, about 2 hours.
Just as the seasons change, this gluten-free pumpkin pie offers a texture that’s both firm and yielding, with flavors that deepen as it cools. Serve it with a dollop of whipped coconut cream for a dairy-free twist that complements the pie’s warm spices beautifully.
Pumpkin Pie with Bourbon Whipped Cream
As the leaves begin to turn and the air carries a hint of crispness, there’s no better way to embrace the season than with a slice of this comforting pumpkin pie, crowned with a cloud of bourbon-kissed whipped cream.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tablespoons ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (12 oz) evaporated milk
- For the bourbon whipped cream:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 tablespoon bourbon
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, salt, and sugar for the crust. Add the diced butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Be careful not to overwork the dough to ensure a flaky crust.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- In another bowl, combine the pumpkin puree, sugar, cinnamon, ginger, cloves, and salt for the filling. Beat in the eggs one at a time, then stir in the evaporated milk until smooth.
- Pour the filling into the prepared crust. Bake for 40-45 minutes, or until the filling is set but still slightly wobbly in the center. Tip: Shield the crust edges with foil if they brown too quickly.
- Let the pie cool completely on a wire rack, about 2 hours.
- For the bourbon whipped cream, beat the heavy cream and sugar in a chilled bowl until soft peaks form. Gently fold in the bourbon. Tip: Chill your beaters and bowl beforehand for the best volume.
- Serve the pie with a dollop of bourbon whipped cream on top.
The pie offers a velvety texture with a perfect balance of spices, while the bourbon whipped cream adds a subtle warmth that elevates each bite. For an autumnal twist, garnish with a sprinkle of cinnamon or candied pecans.
Chocolate Swirl Pumpkin Pie
Zephyrs of autumn whisper through the kitchen as we embark on a culinary journey that marries the earthy warmth of pumpkin with the indulgent swirls of chocolate, a pie that promises to be as comforting as it is decadent.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 can (12 oz) evaporated milk
- For the chocolate swirl:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the flour and salt for the crust. Add the chilled butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- In another bowl, combine pumpkin puree, sugar, cinnamon, ginger, cloves, eggs, and evaporated milk for the filling. Whisk until smooth.
- Pour the filling into the prepared crust. Tip: Tap the pie dish gently on the counter to remove any air bubbles.
- In a small saucepan, melt the chocolate chips with heavy cream over low heat, stirring until smooth. Drizzle over the pumpkin filling and use a knife to swirl the chocolate into the pumpkin.
- Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean. Tip: Cover the edges with foil if they brown too quickly.
- Allow the pie to cool on a wire rack for at least 2 hours before serving.
The pie emerges with a velvety texture, where the spiced pumpkin and rich chocolate dance in harmony. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.
Pumpkin Pie with Gingersnap Crust
Now, as the leaves begin to turn and the air carries a whisper of cinnamon, it’s the perfect moment to embrace the warmth of baking. This pumpkin pie, cradled in a spicy gingersnap crust, is a tender homage to autumn’s embrace.
Ingredients
- For the crust:
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup packed light brown sugar
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 2 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a medium bowl, mix the gingersnap crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Tip: Use the bottom of a measuring cup to evenly press the crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly. This step helps prevent a soggy bottom.
- In a large bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and salt until smooth.
- Beat in the eggs one at a time, then stir in the heavy cream and vanilla extract until the filling is homogenous. Tip: For a smoother filling, strain the mixture through a fine-mesh sieve.
- Pour the filling into the pre-baked crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the center is set but still slightly wobbly. Tip: To prevent overbrowning, cover the edges of the crust with foil after the first 30 minutes of baking.
- Let the pie cool completely on a wire rack before serving, about 2 hours.
Zesty with spice and silky in texture, this pumpkin pie is a celebration of contrasts. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to complement its rich flavors.
No-Bake Pumpkin Pie
Mornings like these, when the air carries a hint of autumn’s approach, call for something comforting yet effortless. No-bake pumpkin pie, with its creamy texture and warm spices, feels like a hug in dessert form, perfect for those days when the oven seems too much.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 can (15 oz) pure pumpkin puree
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Tip: Press the mixture firmly into the pie plate to prevent crumbling.
- Press the crumb mixture into a 9-inch pie plate, covering the bottom and sides evenly. Chill in the refrigerator for 30 minutes to set.
- In a large bowl, beat the cream cheese until smooth. Add pumpkin puree, 1/2 cup sugar, cinnamon, nutmeg, and cloves, mixing until fully incorporated.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Tip: Ensure the cream is cold for best whipping results.
- Gently fold the whipped cream into the pumpkin mixture until no white streaks remain. Tip: Use a spatula and fold in a figure-eight motion to keep the mixture light.
- Pour the filling into the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.
Here, the pie emerges silky and rich, with a crust that holds its own against the velvety filling. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of warmth.
Pumpkin Cheesecake Pie
Today, as the leaves begin to whisper the arrival of autumn, I find myself drawn to the warmth of the kitchen, where the promise of pumpkin cheesecake pie fills the air with a comforting embrace. This dish, a harmonious blend of creamy cheesecake and spiced pumpkin, is a testament to the season’s bounty, offering a slice of coziness with every bite.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 (15 oz) can pumpkin puree
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat your oven to 350°F (175°C). This ensures a consistent temperature for baking.
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Tip: Use the bottom of a measuring cup to evenly press the crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly. This step helps the crust hold its shape.
- In a large bowl, beat the cream cheese until smooth. Add 1/2 cup granulated sugar and brown sugar, beating until fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree, vanilla extract, cinnamon, nutmeg, and cloves until the mixture is smooth and well combined. Tip: Scrape the sides of the bowl to ensure all ingredients are evenly incorporated.
- Pour the filling into the pre-baked crust, smoothing the top with a spatula.
- Bake for 40-45 minutes, or until the center is almost set but still slightly wobbly. Tip: A toothpick inserted near the center should come out mostly clean.
- Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving. This chilling time enhances the flavors and texture.
Best enjoyed when the cheesecake’s creamy texture meets the spiced pumpkin filling, creating a dessert that’s both rich and refreshing. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.
Maple Pumpkin Pie
Zephyrs whisper through the kitchen as the golden hues of autumn inspire a pie that marries the earthy depth of pumpkin with the sweet, amber kiss of maple. This Maple Pumpkin Pie is a tender embrace of seasonal flavors, a dessert that feels like a quiet moment of gratitude.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tablespoons ice water
- For the filling:
- 2 cups pumpkin puree
- 3/4 cup pure maple syrup
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour and salt for the crust. Add the chilled butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
- Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- In another bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg, and salt until smooth. Tip: For a smoother filling, strain the mixture through a fine-mesh sieve.
- Pour the filling into the prepared crust. Bake for 50-60 minutes, or until the filling is set but still slightly wobbly in the center. Tip: To prevent the crust from over-browning, cover the edges with foil halfway through baking.
- Allow the pie to cool completely on a wire rack before serving.
Maple Pumpkin Pie offers a velvety texture that contrasts beautifully with the flaky crust, its flavors deepening as it rests. Serve it with a dollop of whipped cream infused with a hint of maple syrup for an extra layer of sweetness.
Pumpkin Pie with Coconut Milk
How the warmth of autumn seems to linger in every slice of this pumpkin pie, a humble dessert that whispers tales of cozy evenings and shared laughter. The addition of coconut milk lends a subtle tropical twist, creating a harmony of flavors that dance gently on the palate.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tablespoons ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) coconut milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup chilled, diced unsalted butter, working it into the flour with your fingers until the mixture resembles coarse crumbs.
- Gradually add 4 tablespoons ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
- Roll the dough out on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
- In another bowl, whisk together 15 oz pumpkin puree, 13.5 oz coconut milk, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt until smooth.
- Pour the filling into the prepared crust. Tip: To prevent the edges from browning too quickly, cover them with strips of aluminum foil.
- Bake for 50 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: Let the pie cool completely on a wire rack to allow the filling to firm up.
Golden and fragrant, this pumpkin pie with coconut milk offers a velvety texture that contrasts beautifully with the flaky crust. Serve it chilled with a dollop of whipped cream for an extra layer of indulgence, or enjoy it as is, letting the spices and coconut milk shine.
Pumpkin Mousse Pie
Amidst the quiet hum of the kitchen, where the golden light of autumn spills through the window, the thought of a Pumpkin Mousse Pie brings a sense of warmth and nostalgia. This dessert, with its velvety texture and spiced sweetness, is a celebration of the season’s bounty, a gentle reminder of the joy found in simple, heartfelt creations.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the filling:
- 1 cup pure pumpkin puree
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let cool completely. Tip: Use the bottom of a measuring cup to press the crust evenly.
- In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
- In another bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 10 minutes before whipping the cream for best results.
- Gently fold half of the whipped cream into the pumpkin mixture until no white streaks remain, then fold in the remaining half.
- Pour the filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set. Tip: For a decorative touch, pipe leftover whipped cream around the edges before serving.
Fluffy and light, the mousse contrasts beautifully with the crisp graham cracker crust, offering a dance of textures in every bite. Serve chilled, perhaps with a drizzle of caramel or a sprinkle of toasted pecans, to elevate this autumnal delight into something truly special.
Pumpkin Pie with Walnut Crust
Sometimes, the simplest moments call for a dish that feels like a warm embrace, a recipe that carries the essence of comfort and the whisper of autumn in every bite. This pumpkin pie with a walnut crust is just that—a tender, spiced filling cradled by a nutty, buttery crust that crumbles ever so slightly under your fork.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup finely ground walnuts
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tbsp ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 cup evaporated milk
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, ground walnuts, and salt for the crust.
- Add the chilled butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
- Press the dough evenly into a 9-inch pie dish. Chill in the refrigerator for 30 minutes.
- Blind bake the crust for 15 minutes by lining it with parchment paper and filling with pie weights or dried beans. Remove the weights and parchment, then bake for another 5 minutes until lightly golden. Tip: This prevents the crust from becoming soggy.
- For the filling, whisk together the pumpkin puree, sugar, spices, and salt in a large bowl.
- Beat in the eggs one at a time, then slowly stir in the evaporated milk until smooth.
- Pour the filling into the pre-baked crust. Bake for 40-45 minutes, or until the filling is set but still slightly wobbly in the center. Tip: The pie will continue to set as it cools.
- Allow the pie to cool completely on a wire rack before serving.
Zesty with spice and silky in texture, this pumpkin pie is a celebration of contrasts. Serve it with a dollop of whipped cream or a sprinkle of toasted walnuts for an extra crunch that complements the creamy filling beautifully.
Pumpkin Pie with Cream Cheese Frosting
Sometimes, the simplest moments call for a slice of something sweet, something that feels like a hug in dessert form. Pumpkin pie with cream cheese frosting is that comfort, blending the warmth of spices with the cool, creamy tang of frosting, a perfect balance for any season.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and diced
- 3-4 tablespoons ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (12 oz) evaporated milk
- For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour, salt, and sugar for the crust. Cut in butter until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
- Roll out the dough on a floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges.
- In another bowl, whisk together pumpkin puree, sugar, spices, salt, eggs, and evaporated milk until smooth. Tip: For a smoother filling, blend the mixture in a blender.
- Pour the filling into the crust and bake for 40-50 minutes, or until a knife inserted near the center comes out clean. Tip: Cover the edges with foil if they brown too quickly.
- Let the pie cool completely on a wire rack.
- For the frosting, beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar, beating until fluffy.
- Spread the frosting over the cooled pie.
Fluffy cream cheese frosting crowns the spiced pumpkin filling, creating a dessert that’s as visually appealing as it is delicious. Serve chilled for a refreshing contrast, or at room temperature to fully savor the spices.
Pumpkin Pie with Marshmallow Meringue
Yesterday, as the leaves began to whisper the arrival of fall, I found myself drawn to the warmth of the kitchen, where the idea of blending the earthy sweetness of pumpkin with the cloud-like softness of marshmallow meringue took hold. It’s a dance of flavors and textures that feels like a hug in dessert form.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and diced
- 3 tablespoons ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (12 oz) evaporated milk
- For the meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly crisp crust.
- In a large bowl, whisk together the flour, salt, and sugar for the crust. Tip: Keeping your butter cold is key to a flaky texture.
- Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together.
- Press the dough into a 9-inch pie plate, trimming the edges. Chill for 30 minutes to prevent shrinking.
- Bake the crust for 15 minutes, then let it cool slightly. This step, known as blind baking, sets the foundation for your pie.
- For the filling, combine pumpkin puree, sugar, spices, eggs, and evaporated milk in a bowl. Whisk until smooth.
- Pour the filling into the crust and bake for 40 minutes, or until the center is set but still slightly wobbly.
- While the pie cools, beat the egg whites and cream of tartar until soft peaks form. Tip: Room temperature egg whites whip up better.
- Gradually add sugar and vanilla, beating until stiff peaks form. Spread over the cooled pie.
- Broil the pie for 1-2 minutes until the meringue is golden. Watch closely to avoid burning.
Velvety pumpkin meets the airy sweetness of meringue in every bite, creating a contrast that’s both surprising and comforting. Serve it with a drizzle of caramel for an extra layer of indulgence, or enjoy it as is, letting the simplicity of flavors shine.
Pumpkin Pie with Salted Caramel
How the warmth of pumpkin pie fills the kitchen with an aroma that whispers of autumn leaves and cozy evenings. This version, drizzled with salted caramel, marries the earthy sweetness of pumpkin with the rich, buttery depth of caramel, creating a dessert that feels like a hug.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 can (12 oz) evaporated milk
- For the salted caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt for the crust. Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
- In another bowl, whisk together the pumpkin puree, sugar, spices, eggs, and evaporated milk until smooth. Pour into the crust.
- Bake for 40-45 minutes, or until the filling is set. Tip: The pie is done when a knife inserted near the center comes out clean.
- While the pie cools, make the caramel. Melt sugar in a saucepan over medium heat, stirring constantly until amber in color.
- Carefully whisk in the butter, then the cream, and finally the salt. Tip: The caramel will bubble vigorously when adding the cream, so be cautious.
- Drizzle the caramel over the cooled pie before serving.
Cool slices reveal a velvety filling that contrasts beautifully with the flaky crust, while the caramel adds a luxurious finish. Serve with a dollop of whipped cream for an extra touch of indulgence.
Pumpkin Pie with Candied Pecans
Now, as the leaves begin to whisper the arrival of fall, there’s no better time to embrace the warmth of baking. This pumpkin pie, crowned with candied pecans, is a tender embrace of autumn’s bounty, a recipe that feels like home.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 can (12 oz) evaporated milk
- For the candied pecans:
- 1 cup pecans
- 1/4 cup granulated sugar
- 2 tbsp water
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Tip: Handle the dough as little as possible to keep it tender.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and flute the edges.
- In another bowl, whisk together pumpkin puree, sugar, spices, eggs, and evaporated milk until smooth. Tip: For a smoother filling, strain the mixture through a sieve.
- Pour the filling into the crust and bake for 40 minutes, or until the center is set.
- While the pie bakes, combine pecans, sugar, and water in a skillet over medium heat. Stir constantly until the sugar caramelizes and coats the pecans. Tip: Watch closely to prevent burning.
- Spread the candied pecans on a parchment-lined tray to cool before sprinkling over the baked pie.
Silky and spiced, the pumpkin filling contrasts beautifully with the crunchy sweetness of the pecans. Serve each slice with a dollop of whipped cream for an extra touch of indulgence.
Pumpkin Pie with Cinnamon Roll Crust
Beneath the golden hues of autumn or the crisp whisper of winter, there’s a recipe that feels like a warm embrace, a blend of tradition and whimsy that invites you to pause and savor. This dish, with its harmonious marriage of spiced pumpkin and a cinnamon-kissed crust, is a testament to the joy of baking.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 tbsp ground cinnamon
- For the filling:
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup heavy cream
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, whisk together the flour, granulated sugar, salt, and cinnamon for the crust. Tip: Keeping the butter cold ensures a flaky crust.
- Add the cubed butter to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Beat the egg lightly and mix it into the crust mixture until a dough forms. If the dough is too dry, add a tablespoon of cold water.
- Press the dough evenly into a 9-inch pie dish, ensuring the sides are well covered. Chill in the refrigerator for 15 minutes to firm up.
- In another bowl, combine the pumpkin puree, brown sugar, eggs, cinnamon, ginger, cloves, and salt for the filling. Mix until smooth.
- Gradually stir in the heavy cream until the filling is homogenous. Tip: Avoid overmixing to keep the filling light.
- Pour the filling into the chilled crust, smoothing the top with a spatula.
- Bake for 50-55 minutes, or until the filling is set and a knife inserted near the center comes out clean. Tip: Cover the edges with foil if they brown too quickly.
- Allow the pie to cool on a wire rack for at least 2 hours before serving to let the flavors meld.
Creamy and spiced, this pumpkin pie with a cinnamon roll crust offers a delightful contrast between the silky filling and the tender, aromatic crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Pumpkin Pie with Brown Butter
Evenings like these call for something warm, something that whispers of autumn yet feels right any time of year. Pumpkin pie with brown butter is that dish, a humble dessert that carries the depth of browned butter and the familiar comfort of pumpkin.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 1 15-oz can pumpkin puree
- 3/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 cup heavy cream
- 1/4 cup unsalted butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup chilled, diced unsalted butter, blending until the mixture resembles coarse crumbs.
- Gradually add 4 tbsp ice water, stirring until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork. Bake for 15 minutes, then let cool.
- In a saucepan, melt 1/4 cup unsalted butter over medium heat, stirring until it turns a nutty brown. Remove from heat and let cool slightly.
- In a bowl, whisk together 1 can pumpkin puree, 3/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/2 tsp salt. Beat in 2 eggs, then stir in 1 cup heavy cream and the browned butter until smooth.
- Pour the filling into the cooled crust. Bake at 375°F (190°C) for 45-50 minutes, until the center is set but slightly wobbly.
- Cool on a wire rack for at least 2 hours before serving.
Now, the pie sits with a silky texture, the brown butter lending a toasty richness that elevates the pumpkin. Serve it with a dollop of whipped cream or a sprinkle of toasted pecans for an extra layer of flavor.
Conclusion
We hope this roundup of 20 delicious pumpkin pie recipes has inspired you to try something new this season! Whether you’re a fan of classic flavors or eager to experiment with creative twists, there’s a pie here for everyone. Don’t forget to share your favorite in the comments and pin this article to your Pinterest boards for easy reference. Happy baking!
