The sweet and spicy aroma of pumpkin pie wafting from the oven is a hallmark of fall festivities. But why settle for just one traditional recipe when you can indulge in a variety of decadent and deliciously spiced pumpkin pies? From classic to vegan, gluten-free to cheesecake-stuffed, we’ve rounded up 18 irresistible recipes that will satisfy your sweet tooth and leave you craving more.
Whether you’re a fan of warm spices like cinnamon and nutmeg or prefer the richness of chocolate and caramel, there’s a pumpkin pie recipe on this list for everyone. So go ahead, get cozy, and start baking!
Classic Spiced Pumpkin Pie
This timeless dessert is a staple of autumnal celebrations, with its warm spices and comforting sweetness. This recipe yields a beautifully flaky crust and a velvety pumpkin filling that’s sure to please.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1 large egg
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– Salt to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together flour and salt. Add butter and use a pastry blender or fingers to work into a crumbly mixture.
3. Gradually add water, stirring until dough comes together in a ball.
4. Roll out dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer to a 9-inch pie dish and trim edges to fit.
5. In a separate bowl, whisk together pumpkin puree, heavy cream, egg, cinnamon, nutmeg, and ginger until smooth. Pour into pie crust.
6. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and continue baking for an additional 30-40 minutes, or until filling is set.
Cooking Time: Approximately 45-50 minutes
Vegan Pumpkin Pie with Coconut Cream
A creamy and sweet pumpkin pie that’s perfect for the fall season, made with a flaky crust and topped with a dollop of coconut whipped cream.
Ingredients:
For the Crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup coconut oil, melted
– 1/4 teaspoon salt
For the Filling:
– 1 cup cooked, mashed pumpkin
– 1/2 cup maple syrup
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon cornstarch
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
For the Coconut Cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons maple syrup
Instructions:
1. Preheat oven to 425°F (220°C).
2. Make the crust by combining flour, oats, melted coconut oil, and salt in a bowl. Press into a pie dish.
3. Prepare the filling by whisking together pumpkin, maple syrup, non-dairy milk, cornstarch, cinnamon, nutmeg, and salt.
4. Pour the filling into the crust-lined pie dish.
5. Bake for 45-50 minutes or until the filling is set.
6. Allow the pie to cool completely.
7. Make the coconut cream by whipping chilled coconut milk with maple syrup until stiff peaks form.
8. Top the cooled pie with whipped coconut cream and serve.
Cooking Time: 45-50 minutes
Gluten-Free Pumpkin Pie
A classic fall dessert gets a gluten-free makeover with this simple and delicious pumpkin pie recipe.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 gluten-free graham cracker crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, whisk together heavy cream, sugar, pumpkin puree, eggs, salt, cinnamon, and nutmeg until smooth.
3. Pour the mixture into the prepared gluten-free graham cracker crust.
4. Bake for 15 minutes at 425°F, then reduce heat to 350°F and continue baking for an additional 30-40 minutes or until the filling is set.
5. Allow the pie to cool before serving.
Cooking Time: 45-50 minutes
Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie Recipe
Summary:
This seasonal dessert combines the warmth of pumpkin with the creamy richness of cheesecake, creating a perfect autumn treat.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 cup canned pumpkin puree
– 1 tsp vanilla extract
– Whipped cream and chopped nuts for topping (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan.
3. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition.
4. Stir in pumpkin puree and vanilla extract.
5. Pour cheesecake batter over crust.
6. Bake for 55-60 minutes or until center is set.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 10 minutes
Chocolate Swirl Pumpkin Pie
Warm up with a classic fall dessert that combines the comfort of pumpkin pie with the indulgence of chocolate swirl. This unique treat is perfect for the holiday season or any time you want to surprise your friends and family.
Ingredients:
– 1 cup pumpkin puree
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together pumpkin puree, heavy cream, sugar, flour, salt, cinnamon, nutmeg, and ginger.
3. Add melted butter and whisk until smooth.
4. Beat in eggs until well combined.
5. Pour mixture into a prebaked pie crust.
6. Melt chocolate chips in the microwave or in a double boiler.
7. Drizzle melted chocolate into the pie in a swirly pattern.
8. Bake for 45-50 minutes, or until filling is set and crust is golden brown.
Cooking Time: 45-50 minutes
Pumpkin Pecan Pie
A classic fall dessert, this Pumpkin Pecan Pie combines the warmth of pumpkin with the crunch of pecans for a delightful treat.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup light brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter, melted
– 1 cup pecan halves
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, salt, cinnamon, nutmeg, and ginger until well combined.
3. Beat in eggs until smooth.
4. Stir in heavy cream and melted butter until fully incorporated.
5. Fold in pecan halves.
6. Roll out pie crust and fill with pumpkin mixture.
7. Bake for 45-50 minutes or until filling is set and crust is golden brown.
Cooking Time: 45-50 minutes
Mini Pumpkin Pies with Whipped Cream
These bite-sized pumpkin pies are the perfect fall treat, filled with warm spices and topped with a dollop of whipped cream.
Ingredients:
– 1 package of mini pie crusts (homemade or store-bought)
– 1 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
– Whipped cream for topping (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together pumpkin puree, heavy cream, sugar, cinnamon, nutmeg, and salt until smooth.
3. Roll out the mini pie crusts and spoon about 1 tablespoon of the pumpkin mixture into each crust.
4. Fold the edges of the crust over the filling to form a triangle or a square shape.
5. Place pies on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until crust is golden brown.
6. Allow pies to cool before topping with whipped cream.
Cooking Time: 20-25 minutes
Pumpkin Pie with Gingersnap Crust
Pumpkin Pie with Gingersnap Crust Recipe
A classic pumpkin pie gets a spicy kick from a crunchy gingersnap crust, perfect for the fall season.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, mix together crushed gingersnap cookies, sugar, and melted butter until well combined.
3. Press the crust mixture into the bottom and up the sides of a 9-inch pie dish.
4. In a large bowl, whisk together pumpkin puree, heavy cream, granulated sugar, salt, cinnamon, nutmeg, and ginger until smooth.
5. Beat in eggs until well combined.
6. Pour the filling into the prepared crust.
7. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake an additional 30-40 minutes, or until the filling is set.
Cooking Time: 45-50 minutes
Maple Bourbon Pumpkin Pie
Elevate your Thanksgiving dessert game with this rich and creamy Maple Bourbon Pumpkin Pie, infused with the warmth of bourbon and the sweetness of pure Canadian maple syrup.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup pure Canadian maple syrup
– 1/4 cup brown sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup pumpkin puree
– 2 large eggs
– 1 tablespoon bourbon whiskey (optional)
Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, whisk together heavy cream, whole milk, maple syrup, brown sugar, salt, cinnamon, nutmeg, and ginger until well combined.
3. Add pumpkin puree and whisk until smooth.
4. Beat in eggs until fully incorporated.
5. If using bourbon, stir in 1 tablespoon.
6. Pour filling into a pre-baked pie crust (homemade or store-bought).
7. Bake for 45-50 minutes, or until filling is set and crust is golden brown.
Cooking Time: 45-50 minutes
Pumpkin Mousse Pie
A classic dessert gets a fall twist with this creamy Pumpkin Mousse Pie. Rich pumpkin puree, sweetened condensed milk, and whipped cream come together to create a heavenly treat.
Ingredients:
– 1 cup heavy whipping cream
– 8 oz (225g) sweetened condensed milk
– 1/2 cup canned pumpkin puree
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 graham cracker crust (homemade or store-bought)
– Whipped cream and pumpkin seeds for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whip heavy whipping cream until stiff peaks form. Set aside.
3. In another bowl, combine sweetened condensed milk, pumpkin puree, softened butter, vanilla extract, and salt. Mix until smooth.
4. Fold the whipped cream into the pumpkin mixture until well combined.
5. Pour the mousse into a pre-baked graham cracker crust.
6. Chill in refrigerator for at least 2 hours or overnight.
Cooking Time: None! This pie is best served chilled and straight from the fridge.
Pumpkin Pie with Streusel Topping
Pumpkin Pie with Streusel Topping Recipe
This classic pumpkin pie recipe gets an extra boost of flavor and texture from a crumbly streusel topping. Perfect for the fall season, this dessert is sure to be a hit at any gathering.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Streusel Topping:
+ 1/2 cup all-purpose flour
+ 1/4 cup granulated sugar
+ 1/2 teaspoon salt
+ 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until well combined.
3. Beat in eggs until smooth.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour pumpkin mixture into the pie crust.
6. Top with Streusel Topping (see below).
7. Bake for 15 minutes at 425°F, then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes or until filling is set.
Streusel Topping:
1. In a small bowl, whisk together flour, sugar, and salt.
2. Add cold butter and use pastry blender or fingers to work into the dry ingredients until crumbly.
3. Sprinkle streusel topping evenly over pumpkin filling before baking.
Cooking Time: 45-50 minutes
Pumpkin Chiffon Pie
A classic dessert with a seasonal twist, this Pumpkin Chiffon Pie combines the warmth of pumpkin spice with the lightness of a chiffon pie.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 3 large egg whites, at room temperature
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a medium bowl, whisk together sugar, pumpkin puree, salt, cinnamon, nutmeg, and ginger until well combined.
3. In a separate large bowl, beat egg whites until frothy.
4. Gradually add the sugar mixture to the egg whites, beating until stiff peaks form.
5. Fold in melted butter and whipped cream.
6. Pour batter into an ungreased 9-inch pie dish.
7. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
8. Allow to cool completely on a wire rack.
Cooking Time: 45-50 minutes
Pumpkin Pie with Graham Cracker Crust
A classic Thanksgiving dessert gets a delicious twist with this graham cracker crust, adding a crunchy texture to the creamy pumpkin filling.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
– 1 cup canned pumpkin puree
– 1 cup heavy cream
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until crumbs are evenly moistened.
3. Press crumb mixture into a 9-inch pie dish.
4. Bake crust for 8-10 minutes or until lightly browned.
5. In a large bowl, whisk together pumpkin puree, heavy cream, eggs, cinnamon, nutmeg, and salt.
6. Pour filling into baked crust and smooth top.
7. Bake for an additional 15-20 minutes or until filling is set.
Cooking Time: 23-30 minutes
Pumpkin Pie with Salted Caramel Drizzle
Pumpkin Pie with Salted Caramel Drizzle Recipe
A classic pumpkin pie gets a luxurious twist with the addition of salted caramel drizzle. This show-stopping dessert is perfect for fall gatherings and holiday parties.
Ingredients:
– 1 cup pumpkin puree
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Salted caramel drizzle (recipe below)
Salted Caramel Drizzle:
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 tablespoon unsalted butter
– 1 teaspoon flaky sea salt
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour pumpkin mixture into pie crust.
6. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for an additional 30-40 minutes or until filling is set.
7. Allow pie to cool completely before drizzling with salted caramel.
Cooking Time: 45-50 minutes
Pumpkin Pie Parfaits
Pumpkin Pie Parfaits Recipe
Summary: Layer pumpkin pie filling, whipped cream, and graham cracker crumbs for a delicious dessert that’s perfect for fall gatherings.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup heavy whipping cream
– 1 tablespoon granulated sugar
– 1 teaspoon vanilla extract
– 1 cup graham cracker crumbs
– 1/4 cup chopped walnuts (optional)
Instructions:
1. In a medium bowl, whip the heavy whipping cream until stiff peaks form.
2. Add the pumpkin puree, sugar, and vanilla extract to the whipped cream. Mix until well combined.
3. Spoon about 1/4 cup of the pumpkin mixture into the bottom of a parfait glass or tall clear cup.
4. Top the pumpkin layer with about 1/2 cup of graham cracker crumbs.
5. Repeat steps 3-4 one more time, ending with a layer of whipped cream on top.
6. If desired, sprinkle chopped walnuts over the whipped cream for added texture and flavor.
Cooking Time: None! This dessert is ready to serve immediately.
Pumpkin Pie Bars
These pumpkin pie bars combine the warm spices and creamy texture of traditional pumpkin pie with the convenience of a bar cookie. Perfect for fall gatherings or as a sweet treat any time of year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 can (15 oz) pumpkin puree
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/2 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour and sugar. Add melted butter, pumpkin puree, salt, nutmeg, cinnamon, and ginger; mix until combined.
3. Pour mixture into prepared baking dish and smooth top.
4. If using pecans, sprinkle over the top of the bars.
5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool completely before cutting into squares and serving.
Pumpkin Pie Smoothie
A refreshing twist on the classic pumpkin pie, this smoothie combines the flavors of fall with a creamy and delicious treat.
Ingredients:
– 1 cup frozen pumpkin puree
– 1/2 cup plain Greek yogurt
– 1/2 cup milk (dairy or non-dairy)
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Ice cubes (as needed)
Instructions:
1. In a blender, combine pumpkin puree, Greek yogurt, milk, honey, cinnamon, and nutmeg.
2. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add ice cubes if you prefer a thicker consistency.
4. Blend again until the ice is crushed and the smoothie is the desired thickness.
Cooking Time: None! This recipe is ready in just 5 minutes.
Serve immediately and enjoy!
Pumpkin Pie Ice Cream
Get ready to enjoy a delicious and seasonal treat that combines the warmth of pumpkin pie with the creamy richness of ice cream.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
Instructions:
1. In a medium bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved.
2. Add in the pumpkin puree, vanilla extract, cinnamon, and nutmeg. Whisk until smooth.
3. Cover the mixture and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: None (ice cream churning time: 20-30 minutes)
Enjoy your delicious Pumpkin Pie Ice Cream!
Summary
Get ready to indulge in a deliciously spiced pumpkin pie extravaganza! This article features 18 mouthwatering recipes that take the classic dessert to new heights. From vegan and gluten-free options to decadent cheesecakes and pies with unique twists, there’s something for every pumpkin lover. Discover the perfect blend of spices and flavors to satisfy your autumnal cravings. Whether you’re looking for a traditional treat or an innovative spin, these irresistible recipes are sure to delight.
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