As the leaves start to change and the air grows crisp, our minds turn to the quintessential fall dessert: pumpkin pie. But why settle for a store-bought version when you can make your own using fresh, real pumpkin? In this article, we’ll explore 20 delicious and creative pumpkin pie recipes that are sure to become new family favorites.
From classic pies with a twist to unique flavor combinations and crusts, we’ve got something for everyone. Whether you’re a traditionalist or an adventurer, these recipes will guide you in making the perfect pumpkin pie using fresh pumpkin puree. So grab your mixing bowl and let’s get started!
Classic Homemade Pumpkin Pie with Fresh Pumpkin Puree
A traditional Thanksgiving dessert, this homemade pumpkin pie recipe uses fresh pumpkin puree and a blend of spices to create a rich and creamy filling. Perfect for the holiday season or any time you crave a warm and comforting pie.
Ingredients:
– 1 cup cooked and mashed fresh 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)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together the pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in the eggs until well combined.
4. Roll out the pie crust and fill with the pumpkin mixture.
5. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes, or until filling is set.
Cooking Time: 45-50 minutes
Spiced Pumpkin Pie with Cinnamon and Nutmeg
This traditional pumpkin pie recipe is infused with the warm, comforting flavors of cinnamon and nutmeg, perfect for any fall gathering or holiday celebration.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin, sugar, cinnamon, nutmeg, and salt until well combined.
3. Beat in the heavy cream and eggs until smooth.
4. Roll out pie crust and fill with the pumpkin mixture.
5. Bake for 15 minutes, then reduce heat to 350°F (175°C) and continue baking for an additional 30-40 minutes or until filling is set.
Cooking Time: 45-50 minutes
Creamy Pumpkin Pie with Condensed Milk
This classic pumpkin pie gets a rich and creamy twist by adding sweetened condensed milk to the filling. The result is a velvety smooth dessert that’s perfect for the fall season.
Ingredients:
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, whisk together cream, sweetened condensed milk, pumpkin puree, sugar, salt, cinnamon, and nutmeg until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and fill with the pumpkin mixture.
5. 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.
Cooking Time: 45-50 minutes
Maple-Glazed Pumpkin Pie with Whipped Cream
Experience the perfect blend of fall flavors with this scrumptious pumpkin pie glazed with a rich maple syrup and topped with fluffy whipped cream. This recipe is sure to become a seasonal favorite!
Ingredients:
– 1 cup heavy cream
– 1/2 cup pure pumpkin puree
– 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 tablespoon unsalted butter, melted
– 2 tablespoons pure maple syrup
– Whipped cream (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together pumpkin puree, sugar, salt, cinnamon, nutmeg, and ginger.
3. Beat in eggs and melted butter until well combined.
4. Pour mixture into a pre-baked pie crust.
5. Bake for 15 minutes, then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes or until filling is set.
6. While the pie bakes, whisk together maple syrup and heavy cream in a bowl.
7. Remove pie from oven and brush with maple glaze.
8. Allow pie to cool before serving with whipped cream.
Cooking Time: Approximately 45-50 minutes
Vegan Pumpkin Pie with Coconut Milk
This creamy vegan pumpkin pie is a game-changer for the fall season. The combination of roasted pumpkin, coconut milk, and warm spices creates a rich and comforting dessert that’s perfect for Thanksgiving or any other autumn gathering.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 tablespoons maple syrup
– 1 pie crust (homemade or store-bought, vegan)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a blender or food processor, combine pumpkin, coconut milk, sugar, cornstarch, salt, cinnamon, nutmeg, and ginger. Blend until smooth.
3. Stir in maple syrup.
4. Roll out pie crust and fill with the pumpkin mixture.
5. Bake for 45-50 minutes, or until crust is golden brown and filling is set.
6. Let cool before serving.
Cooking Time: 45-50 minutes
Gluten-Free Pumpkin Pie with Almond Crust
This recipe combines the warmth of pumpkin pie with the nutty flavor of an almond crust, perfect for those looking for a gluten-free alternative. The result is a rich and creamy dessert that’s sure to please.
Ingredients:
– 1 cup unsalted almonds
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 cup coconut oil, melted
– 2 large eggs
– 1 (14.5 oz) can pumpkin puree
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 350°F.
2. In a food processor, combine almonds, sugar, and salt. Process until mixture resembles coarse crumbs.
3. Add melted coconut oil and process until the crust comes together.
4. Press crust into a 9-inch pie dish.
5. In a separate bowl, whisk together eggs, pumpkin puree, cinnamon, nutmeg, and ginger.
6. Pour filling over crust.
7. Bake for 45-50 minutes or until filling is set.
8. Allow to cool before serving.
Cooking Time: 45-50 minutes
Brown Butter Pumpkin Pie with Pecan Streusel
This fall classic gets a decadent twist with the addition of nutty brown butter and crunchy pecan streusel. The perfect dessert for your holiday gathering or cozy night in.
Ingredients:
For the pie:
– 1 cup heavy cream
– 1/2 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
For the streusel:
– 1/2 cup chopped pecans
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1 tablespoon brown sugar
– Pinch of salt
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together heavy cream, pumpkin puree, sugar, and spices until smooth.
3. Add softened butter, eggs, vanilla extract, and salt; mix until well combined.
4. Pour mixture into a pre-baked pie crust.
5. Bake for 40-45 minutes or until filling is set.
6. Meanwhile, prepare streusel by mixing together pecans, sugar, melted butter, brown sugar, and salt.
7. Sprinkle streusel over the pie during the last 10 minutes of baking.
8. Allow pie to cool before serving.
Cooking Time: Approximately 50-55 minutes
Pumpkin Pie with Gingerbread Crust
Elevate your pumpkin pie game with the warmth of gingerbread crust, perfectly complementing the comforting flavors of roasted pumpkin. This recipe combines traditional spices with a crunchy, sweet base for a truly unique dessert.
Ingredients:
For the crust:
– 1 cup all-purpose flour
– 2 teaspoons ground ginger
– 1 teaspoon baking soda
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup brown sugar
– 1/2 cup unsalted butter, melted
For the filling:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust by whisking together dry ingredients, then adding melted butter and mixing until a dough forms.
3. Roll out the dough and place in a 9-inch pie dish.
4. Prepare the filling by whisking together pumpkin, cream, sugar, salt, cinnamon, and nutmeg.
5. Pour the filling into the crust-lined pie dish.
6. Bake for 45-50 minutes or until the crust is golden brown and the filling is set.
Cooking Time: 45-50 minutes
Chocolate Swirl Pumpkin Pie
Combine the comforting flavors of pumpkin pie with the indulgent richness of chocolate for a unique dessert experience.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup heavy cream
– 1/2 cup sugar
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup milk chocolate chips
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin, heavy cream, sugar, eggs, cinnamon, nutmeg, and salt until smooth.
3. Pour mixture into a pie crust.
4. Melt chocolate chips in the microwave or over low heat; drizzle over pumpkin filling.
5. Use a knife or spatula to create a swirly design on top of the pie.
6. Bake for 15 minutes at 425°F (220°C), then reduce temperature to 350°F (180°C) and bake for an additional 30-40 minutes, or until crust is golden brown.
7. Let cool before serving.
Cooking Time: 45-50 minutes
Pumpkin Pie with Bourbon Whipped Cream
This classic pumpkin pie recipe gets a luxurious twist with the addition of bourbon whipped cream, perfect for serving at your next holiday gathering.
Ingredients:
For the Pumpkin Pie:
– 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
For the Bourbon Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 tablespoons bourbon whiskey
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Pour mixture into a pre-baked pie crust.
5. Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 30-40 minutes or until filling is set.
6. Allow pie to cool completely before serving with bourbon whipped cream.
Cooking Time: 45-50 minutes
Mini Pumpkin Pies with Real Pumpkin Filling
These bite-sized treats are perfect for a Thanksgiving dinner or holiday party. They’re easy to make and packed with real pumpkin flavor, making them a delicious addition to any gathering.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 pie crust (homemade or store-bought)
– Whipped cream, optional
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Roll out the pie crust and use a cookie cutter or glass to cut out mini pie shapes.
4. Fill each pie shape with about 1 tablespoon of the pumpkin filling.
5. Place pies on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until crust is golden brown.
6. Allow pies to cool before serving. Top with whipped cream, if desired.
Cooking Time: 15-20 minutes
Pumpkin Pie with Graham Cracker Crust
This beloved dessert is a staple of Thanksgiving gatherings and holiday celebrations. With its creamy pumpkin filling and crunchy graham cracker crust, this pie is sure to please even the most discerning palates.
Ingredients:
– 1 cup heavy cream
– 1/2 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 cup unsalted butter, melted
– 1 9-inch graham cracker crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, whisk together cream, pumpkin puree, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Stir in melted butter until well combined.
4. Pour filling into prepared graham cracker crust.
5. 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.
6. Allow pie to cool before serving.
Cooking Time: 45-50 minutes
Pumpkin Cheesecake Pie with Fresh Pumpkin
This pumpkin cheesecake pie combines the warmth of fresh pumpkin puree with the creaminess of a classic cheesecake, perfect for serving at your next fall gathering.
Ingredients:
– 1 cup fresh pumpkin puree
– 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 teaspoon vanilla extract
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie dish.
3. In a separate bowl, beat cream cheese until smooth. Add granulated sugar, eggs, vanilla extract, and heavy cream; mix well.
4. Stir in fresh pumpkin puree.
5. Pour cheesecake mixture into the prepared crust.
6. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before serving.
Cooking Time: 45-50 minutes
Pumpkin Pie with Streusel Topping
This autumnal dessert combines the comforting flavors of pumpkin and spices with the crunchy, sweet goodness of streusel topping. Perfect for Thanksgiving or any fall gathering.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1 tsp salt
– 1/2 cup cold unsalted butter, cut into small pieces
For the filling:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
For the streusel topping:
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 tsp ground cinnamon
Instructions:
1. Preheat oven to 425°F (220°C).
2. Prepare the crust and bake for 15 minutes.
3. Mix the filling ingredients and pour into the baked crust.
4. Top with streusel mixture and bake for an additional 25-30 minutes, or until golden brown.
Cooking Time: 40-45 minutes
Pumpkin Pie with Candied Pecans
Elevate your Thanksgiving dessert game with this simple recipe that combines the warmth of pumpkin pie with the crunch and sweetness of candied pecans.
Ingredients:
For the Pumpkin Pie:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
For the Candied Pecans:
– 1 cup pecan halves
– 1/4 cup granulated sugar
– 1 tablespoon water
– 1 tablespoon butter, melted
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, and nutmeg.
3. Beat in eggs until well combined.
4. Pour mixture into a pie crust and bake for 15 minutes.
5. Reduce heat to 350°F (175°C) and continue baking for an additional 30-40 minutes or until filling is set.
6. While the pie is baking, prepare candied pecans: In a small saucepan, combine sugar, water, and melted butter. Bring to a boil; reduce heat and simmer for 5 minutes.
7. Add pecan halves to the saucepan and cook for an additional 5-7 minutes or until coated in syrup.
Cooking Time: 45-50 minutes
Pumpkin Pie with Salted Caramel Drizzle
Elevate your fall gatherings with this rich and velvety pumpkin pie, topped with a sweet and salty salted caramel drizzle. This show-stopping dessert is sure to be the star of any holiday spread.
Ingredients:
For the Pumpkin Pie:
– 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)
For the Salted Caramel Drizzle:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 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 fill with pumpkin mixture.
5. Bake for 15 minutes, then reduce heat to 350°F and bake an additional 30-40 minutes or until filling is set.
6. For the Salted Caramel Drizzle, combine heavy cream, sugar, and sea salt in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5-7 minutes or until caramel turns golden brown.
7. Allow pie to cool completely before drizzling with Salted Caramel Drizzle.
Cooking Time: Approximately 45-50 minutes
Pumpkin Pie with Marshmallow Meringue
This recipe combines the warmth of pumpkin pie with the fluffy sweetness of marshmallow meringue, creating a unique and delicious dessert perfect for fall gatherings.
Ingredients:
– 1 cup of pumpkin puree
– 1 cup of heavy cream
– 1/2 cup of sugar
– 1/2 teaspoon of salt
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of ground nutmeg
– 1/4 teaspoon of ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Marshmallow meringue topping (see below)
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 the 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.
Marshmallow Meringue Topping:
1. In a large bowl, beat 3 large egg whites and 1 cup of granulated sugar until stiff peaks form.
2. Add 1/4 teaspoon of cream of tartar and continue beating until smooth.
3. Spread meringue topping over the pie, creating a decorative swirl.
Cooking Time: 45-50 minutes
Pumpkin Pie with Oatmeal Crust
This recipe combines the classic flavors of pumpkin pie with a unique oatmeal crust, adding texture and nutty flavor to this autumnal dessert.
Ingredients:
For the Crust:
– 1 1/2 cups rolled oats
– 1/4 cup all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
For the Filling:
– 1 cup cooked, mashed pumpkin
– 1 3/4 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust by mixing oats, flour, and sugar in a bowl. Add butter and use a pastry blender or your fingers to work it into the dry ingredients until crumbly.
3. Press the mixture into a 9-inch pie dish, forming an even layer.
4. Bake the crust for 15-20 minutes, or until lightly golden.
5. Prepare the filling by whisking together pumpkin, cream, sugar, salt, cinnamon, and nutmeg in a bowl. Beat in eggs until smooth.
6. Pour the filling into the baked crust and bake for an additional 40-45 minutes, or until the filling is set.
Cooking Time: Approximately 1 hour and 15 minutes.
Pumpkin Pie with Cinnamon Roll Crust
Elevate your Thanksgiving dessert game with this unique pumpkin pie recipe featuring a cinnamon roll crust. The perfect combination of warm spices and gooey sweetness will leave your guests begging for more.
Ingredients:
For the crust:
– 1 package of refrigerated cinnamon roll dough (12-16 rolls)
– 2 tablespoons of unsalted butter, melted
– 1/4 cup of granulated sugar
For the filling:
– 1 cup of pumpkin puree
– 1 cup of heavy cream
– 1/2 cup of granulated sugar
– 1/2 teaspoon of salt
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of ground nutmeg
– 1/4 teaspoon of ground ginger
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the cinnamon roll dough and place in a pie dish.
3. Mix the melted butter, sugar, and pumpkin puree. Pour into the crust.
4. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
5. Allow to cool before serving.
Cooking Time: 45-50 minutes
Pumpkin Pie with Walnut Crust
This recipe combines the warmth of pumpkin pie with the earthy flavor of walnuts, creating a unique and delicious dessert perfect for fall gatherings.
Ingredients:
For the crust:
– 1 cup chopped walnuts
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
For the filling:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, mix together walnuts, flour, and salt.
3. Add butter and stir until mixture forms a crumbly crust.
4. Press crust into a 9-inch pie dish.
5. In a separate bowl, whisk together pumpkin, cream, sugar, salt, cinnamon, and nutmeg.
6. Beat in eggs until well combined.
7. Pour filling into prepared crust and bake for 15 minutes at 425°F (220°C).
8. Reduce heat to 350°F (180°C) and continue baking for an additional 30-40 minutes or until filling is set.
Cooking Time: 45-50 minutes
Summary
Pumpkin pie just got a whole lot more exciting! This collection of 20 delicious recipes features real pumpkin as the star ingredient. From classic homemade pies to unique twists like maple-glazed and bourbon-whipped, there’s something for every taste. You’ll also find vegan and gluten-free options, including coconut milk and almond crust. Get creative with streusel toppings, candied pecans, or salted caramel drizzles. Whether you’re a traditionalist or looking to try something new, this list is sure to inspire your next pumpkin pie baking adventure.
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