10 Delicious Pumpkin Pie Recipes You’ll Love

Classic Pumpkin Pie

Autumn is the ideal season to whip up a Classic Pumpkin Pie. This heavenly food embodies all that is warm and cozy. Enjoy the typical mix of cinnamon, nutmeg, ginger and cloves–it’ll make your home smell like a pumpkin pie! You’ll find the combination of creamy pumpkin puree and flaky pastry crust irresistible. Take a peek at this classic recipe!

Recipe

This scrumptious pumpkin pie is ideal for the holidays! It has a creamy filling spiced with sweet flavourings, and its texture comes from evaporated milk. Making it from scratch is easy – just follow the steps below!

Ingredients:

• 1 tablespoon butter (optional)
• 1 9-inch pre-made unbaked pie crust
• 1 15-ounce can pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• ¼ teaspoon salt
• 2 large eggs, lightly beaten
• ½ cup evaporated milk at room temperature

Instructions:

• Preheat oven to 425°F.
• Brush inside of pre-made crust with butter (optional).
• Mix together pumpkin puree, sugar, cinnamon, ginger and salt.
• Add eggs, blending.
• Pour in evaporated milk, blending again.
• Pour mixture into pre-made pie shell and place it on a baking sheet in preheated oven.
• Bake 15 minutes at 425°F.
• Reduce heat to 350°F and bake 40 – 45 minutes more or until tester comes out clean when inserted into center of pie (some cracking along edges of crust).
• Allow to cool before serving or refrigerating.

Tips

You can make the perfect pumpkin pie! Here are some tips:

• Use fresh ingredients.
• Pre-baked pastry shells work best.
• Add classic seasonings like cinnamon and nutmeg.
• For creamy smoothness, combine milk, eggs and puree before baking.
• Bake until golden brown.
• Let it cool two hours before serving.

It’s that easy!

Pumpkin Pecan Pie

Pumpkin Pecan Pie – a classic Fall treat! Available all year round. Sweet pumpkin puree and crunchy pecans make it scrumptious. Baked in a buttery, flaky crust. Guaranteed to tantalize your taste buds and make you come back for more!

Recipe

This Pumpkin Pecan Pie is an easy classic. The sweet pumpkin, crunchy pecans and cinnamon-laced pastry make it the perfect fall dessert.

Ingredients:

• 1 unbaked 9-inch pie shell
• 3 eggs, lightly beaten
• 1 (15 ounce) can pumpkin puree
• ¾ cup packed brown sugar
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ⅓ cup whipping cream or evaporated milk
• 1 cup chopped pecans

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix the eggs in a medium bowl.
3. Add in the pumpkin puree, brown sugar, salt, pie spice, cinnamon and ginger.
4. Fold in the cream or evaporated milk.
5. Stir in the chopped pecans.
6. Pour the filling into the unbaked pie shell.
7. Bake for 55 minutes in the preheated oven.
8. Allow to cool before serving.
9. Enjoy!

Tips

Purchase ingredients to make the tastiest summer treat: pumpkin pecan pie! Here’s how:

1. Get deep-dish frozen/refrigerated pie crusts, or make your own pastry.
2. Drain and measure canned pumpkin puree.
3. Cover pie with foil to prevent top from overbaking.
4. Add a teaspoon of fresh nutmeg or cinnamon for extra flavor.
5. Pre-slice pie and place slices on serving plate.
6. Pour warm caramel sauce over each piece as desired.

Pumpkin Cream Cheese Pie

Pumpkin Pie is a must for Thanksgiving! This classic recipe gets a creamy twist from cream cheese and a hint of cinnamon. Yum! Let’s make this amazing pie. Here are the steps:

1. Preheat oven to 375°F.
2. In a large bowl, combine 2 eggs, 1 can of pumpkin puree, 1/2 cup of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg.
3. In a separate bowl, whisk together 1 can of evaporated milk and 1/4 cup of melted butter.
4. Slowly whisk the evaporated milk mixture into the pumpkin mixture until combined.
5. Pour the mixture into a 9-inch deep-dish pie crust.
6. Bake for 50-60 minutes or until a knife inserted in the center comes out clean.
7. Let cool before serving.

Recipe

Celebrate pumpkins with this scrumptious Pumpkin Cream Cheese Pie! The creamy filling, perfectly spiced, encased in an easy-to-bake graham cracker crust makes it a holiday favorite. Here’s what you need:

• 17 whole graham crackers, crumbled
• 6 tablespoons melted butter
• 8 ounces cream cheese, at room temp
• 2 cups organic cane sugar
• 2 large eggs
• 1 (15 ounce) can pumpkin purée
• 3 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg

Instructions:

1. Preheat oven to 350°F (177°C). Grease or spray 9 or 10 inch pie plate.
2. Mix graham cracker crumbs and butter until moistened. Press into pie plate. Bake for 10 minutes then cool.
3. Beat cream cheese until softened. Add sugar and eggs one at a time, mixing after each.
4. Stir in remaining ingredients – pumpkin purée, flour, cinnamon, ginger & nutmeg. Blend on low.
5. Pour into crust. Bake 45 minutes or until center is set.
6. Transfer to cooling rack. Let cool completely, preferably 3 hours.
7. Slice & serve with desired toppings. Enjoy!

Tips

Make your pumpkin cream cheese pie simply! Here’s how:

• Grab a pre-made crust. Or, get creative with a graham cracker crust.
• Use full-fat cream cheese for the best flavor and texture.
• Spice it up with a pinch of cinnamon, nutmeg, or ginger.
• Swirl melted butter over the top for added sweetness and flavor.
• Bake ’til golden brown with a slight jiggle in the center. This way, your slice will stay creamy when served.

Pumpkin Pie Bars

Pumpkin Pie Bars – a yummy twist on the classic pumpkin pie! With a basic crust and smooth pumpkin filling, these bars are sure to be a hit. Making them is easy and needs few ingredients. Let’s start cooking this scrumptious pumpkin treat!

Recipe

Delight your home with this easy pumpkin pie bar recipe! You just need some store-bought ingredients to whip up these yummy treats.

Ingredients:

• 1 (15-ounce) package refrigerated pie pastry
• 2 large eggs
• 3/4 cup packed brown sugar
• 1 cup canned pumpkin puree
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 375°F. Place 1 pastry sheet in a 9×13 inch baking pan. Allow excess pastry to hang over the sides. Beat eggs in a medium bowl. Add remaining ingredients. Mix well. Spread pumpkin mix over crust. Place second crust over filling. Trim and crimp edges. Cut several slits in top layer.
2. Bake 30 mins at 375°F. Check with a toothpick inserted near center to see if it’s set. Cover edges with foil if it browns too much. Cool before serving or storing. Cover bars before storing in fridge. Enjoy up to 2 days!

Tips

Making pumpkin pie may seem challenging, but there are tips to help:

• Use canned pure pumpkin, not just “pumpkin-flavored” products.
• Frozen pie crusts can be thawed overnight in the fridge and rolled out for baking.
• For recipes like classic pumpkin pie bars, use fresh spices and measure ingredients correctly.
• Baking times may need to be adjusted for high altitudes.
• Lastly, let the baked goods cool completely before cutting into them. This will help them set up correctly!

Pumpkin Pie Cake

Pumpkin Pie Cake – it’s yummy and cozy! This unique twist on the classic pumpkin pie has a cake-like texture and a crunchy, spiced streusel topping. It’s sure to be a hit with the family.

Here’s what you need: ingredients and directions. Get ready to bake!

Recipe

This traditional pumpkin pie cake is a creative take on an age-old classic dessert. Perfect for family dinners and holiday gatherings. It has all the flavors of the classic dessert and an optional crunchy, sweet streusel topping.

Ingredients:

• 1 store-bought 8 inch round graham cracker crust
• 1 can (15 oz) of pure solid pack pumpkin puree (not pumpkin pie mix)
• 2 large eggs
• 1 cup granulated sugar
• ½ cup heavy or whipping cream
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon allspice

Streusel Topping (optional):

• ¼ cup packed brown sugar
• 2 Tablespoons all purpose flour
• 2 Tablespoons melted butter

Instructions:

1. Preheat oven to 375°F. Place graham cracker crust in an 8 inch round baking pan or 9 inch round baking pan. Combine all streusel ingredients in small bowl, set aside.
2. In large bowl, blend together pumpkin puree, eggs, sugar, cream, cinnamon, cloves and allspice until smooth. Pour mixture into prepared graham cracker crust. Spread evenly with rubber spatula or spoon.
3. Sprinkle optional streusel topping over center of cake. Spread evenly with back of spoon or finger tips. Lightly press down with backside of spoon.
4. Bake for 40 minutes until top is lightly golden brown and center is firm when touched. Cool completely on wire rack. Cut into thin wedges or squares. Enjoy!

Tips

Make sure ingredients are room temp before starting your recipe. Use pure pumpkin puree instead of canned. Start with an even layer of batter spread thickly in the pan. Spices like cloves, ginger, nutmeg and cinnamon add flavor.

Drizzle on a thin layer of glaze when cooled. Serve with a dollop of whipped cream or ice cream for extra special presentation. To test for doneness, insert a toothpick or thin knife in the center. If it comes out clean, the cake is done!

Pumpkin Pie Milkshake

Calling all pumpkin-pie fanatics! Autumn just isn’t the same without that classic smell of baked pumpkin pies. Seeking a unique way to indulge? Give this pumpkin-pie milkshake a try! It’s creamy, flavorful and perfect for celebrating the cozy autumn season. Let us begin!

Recipe

Mmm… Pumpkin Pie Milkshake!

Ingredients:

• 2 cups vanilla ice cream
• 3/4 cup canned pumpkin puree
• 1/2 teaspoon pumpkin pie spice (or more, to taste)
• ¼ teaspoon ground nutmeg
• 2 tablespoons milk (optional)

Instructions:

1. Put ice cream, pumpkin puree, pumpkin pie spice, and nutmeg in blender.
2. Blend until smooth.
3. For a thinner milkshake, add in 2 tablespoons of milk.
4. Blend for one more minute.
5. Pour into chilled glasses.
6. Enjoy your Pumpkin Pie Milkshake!

Tips

A pumpkin pie milkshake can be made with ease! Follow these tips for a smooth, creamy treat with yummy Fall flavors. Balance the ingredients and blend them for a delectable shake.

Start with half a cup of cold milk or cream and ¼ cup of canned pumpkin puree. For adults, use 1 ounce of cream liqueur such as Baileys or Amaretto. Then, add 3 scoops of vanilla ice cream. Next, add a pinch each of ground cinnamon and nutmeg. Lastly, top it off with 1 tablespoon of honey and 2 teaspoons of molasses or maple syrup.

To avoid air bubbles, use a blender. Blend each ingredient individually before combining them. Make sure everything is mixed evenly, then blend on high speed. The shake should be thick with comfort-inducing spices.

Make it extra special by topping with whipped cream. Garnish with orange peel or sprinkle grated nutmeg or cinnamon. Serve chilled for a Fall delight!

Pumpkin Pie Cheesecake

This Pumpkin Pie Cheesecake is incredible! A spicy pumpkin layer combined with creamy cheesecake, plus a crunchy graham cracker and pecan crust. It’s a delightful autumnal dessert, light and flavorful. Let’s learn how to make it!

Recipe

This pumpkin pie cheesecake is the perfect wintery sweet treat! A mix of two classic desserts, it combines the creamy richness of cream cheese, cinnamon, nutmeg and pumpkin puree. The mellow graham cracker base finishes it off.

Ingredients:

• Crust:
  • 18 graham crackers
  • 1/2 cup butter, melted
• Filling:
  • 16 ounces cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 3/4 cups pumpkin puree
  • 1/2 cup applesauce
  • 2 teaspoons cinnamon
  • 1 teaspoon ground nutmeg

Instructions:

1. Preheat oven to 350F degrees. Grease 9 inch springform pan with cooking spray; set aside.
2. Put graham crackers in food processor or blender. Process until finely ground. Add melted butter and pulse until combined. Transfer crumbs onto prepared pan and press firmly.
3. In electric mixer, beat cream cheese until smooth. Add sugar, flour, salt and eggs. Beat until no streaks remain. Clean bowl if needed. Turn mixer to low speed. Add pumpkin puree, applesauce, cinnamon and nutmeg. Beat on low speed until combined. Pour mixture onto prepared pan and spread evenly.
4. Place cake on baking sheet. Bake for 45 minutes or until top is golden brown.
5. Let cool 1 hour. Run knife through edges of cake to loosen from pan sides. Refrigerate for at least 3 hours before serving. Slice and enjoy!

Tips

Pumpkin pie cheesecake is the perfect blend of two classic desserts. Layers of creamy pumpkin filling over a crunchy graham cracker crust make it hard to resist. But, to create a smooth and delicious result every time, follow these tips!

• Use high-quality ingredients, especially for the cream cheese. Soften it before adding to the mix and beat until smooth.
• Low-sided baking pans are best since they let air circulate while baking.
• Preheat the oven and use a toothpick to check doneness. No wet batter should be present when done.
• Cool completely before releasing or removing from the pan. This ensures an amazing presentation every time!

Pumpkin Pie French Toast

Ready to experience pumpkin pie in a whole new way? Try Pumpkin Pie French Toast! It’s a one-of-a-kind recipe that’s delish for breakfast, brunch, or even dessert. If you’re feeling adventurous – this is it! We’ll show you how to make it and why it’s so yummy.

Recipe

Crazy Pumpkin Pie French Toast! Enjoy all your favorite fall flavors, any time of the year. Combine eggs, milk, and vanilla extract in a bowl. Then stir in the pumpkin puree, cinnamon, nutmeg, and sugar. Use day-old white bread to get the most flavor. It’s a unique twist on the classic breakfast dish that everyone will love.

Ingredients:

• 4 eggs
• 1/2 cup milk
• 1/4 cup pumpkin puree
• 2 tsp vanilla extract
• 2 tsp light brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 8 slices day-old white bread
• Butter or nonstick spray

Instructions:

1. Whisk eggs, milk, pumpkin puree, vanilla extract, brown sugar, cinnamon, and nutmeg in a bowl.
2. Heat a skillet over medium heat and coat with butter or nonstick spray.
3. Soak two slices of bread in the egg mixture. Place in skillet and cook 3 minutes on each side, until golden brown and cooked through.
4. Serve with maple syrup if desired!

Tips

For tasty French Toast, pick quality bread. Stale brioche or French bread is ideal. Spread a layer of cinnamon-sugar on both sides of the slices. Add filling and roll them up. Use enough butter to make a golden crust when frying. Let the toast cool before serving. This makes the flavors come together for a brunch-time treat!

Pumpkin Pie Ice Cream

Make something special for your next dessert? Try this yummy pumpkin pie ice cream! Thick and creamy, with a sweet, classic pumpkin pie flavor. It’s not only delicious, it’s effortless to make!

Want to know how? Keep reading! You’ll soon be enjoying scrumptious pumpkin pie ice cream!

Recipe

Looking for a yummy pumpkin-pie-ice-cream combo? This recipe is perfect. Just blend, freeze, and you’ll have a creamy, flavorful treat perfect for holiday parties.

Ingredients:

• 3 cups heavy cream
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Pinch of salt
• 2 cups pumpkin puree
• 2 tablespoons vanilla extract

Instructions:

1. In a bowl, whisk together cream and sugar until thick and stiff.
2. Mix in spices, salt, and pumpkin puree.
3. Add vanilla extract and mix.
4. Pour into a shallow container and spread evenly.
5. Freeze for 8 hours or overnight.
6. Scoop out when firm.
7. Serve and enjoy!

Tips

Making pumpkin pie ice cream can seem tricky. But with the right tools, patience and creativity you can make your own yummy homemade pumpkin pie ice cream! Here are some tips:

• Choose a great ice cream maker. It’ll churn the mix and give an even consistency.
• Use heavy or whole milk, or unsweetened coconut milk as a base.
• Use fresh pumpkin puree to avoid added flavors or colors.
• Chill the mix before adding it to the freezer bowl.
• Add spices like cinnamon, ginger, nutmeg, clove or even whiskey or rum for flavor.
• If you don’t have an ice cream maker, stir the ingredients and pour into an airtight container. Then freeze overnight. No need to thaw before serving! Enjoy!

Pumpkin Pie Parfait

Do you love pumpkin pie? Then this parfait recipe is for you! Filled with pumpkin puree and a crumbly graham cracker crust, it’s sure to satisfy. The topping of whipped cream makes it sweet and delightful. Enjoy this simple yet delightful parfait for a perfect finish to any pumpkin feast.

Recipe

Pumpkin Pie Parfait is a scrumptious, easy-to-make dessert. It combines the flavors of classic pumpkin pie. Graham crackers, creamy pumpkin butter, toasted pecans, and sweetened whipped cream make up the delightful layers. This recipe serves 4.

Ingredients:

• 1 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 1/4 cup sugar
• 1 cup pumpkin butter
• 1/2 cup toasted pecans, chopped
• 1 cup heavy cream
• 2 tablespoon sugar

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line a 9×13 pan with parchment paper.
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup sugar. Spread the mixture in the pan and bake for 8 minutes. Remove from oven and cool. Crumble it into small pieces for the parfait layers.
3. Using an electric mixer, mix the heavy cream with 2 tablespoons sugar. Beat until medium peaks form. Reserve for assembly. Don’t whip further, or you’ll get sweetened whipped cream cheese.
4. To assemble the parfait, layer 1/4 cup graham cracker crust at the bottom of each glass or bowl. Top with 2 tablespoons pumpkin butter and 2 tablespoons chopped pecans. Finish off with 3 heaping tablespoons of whipped cream. Repeat layering process, starting again with the graham cracker crust at the top.

Tips

Gettin’ the ideal pumpkin pie doesn’t have to be hard. Whether you’re a pastry pro or just starting out in the kitchen, these tips will help you make a pie that will be remembered:

• Buy fresh pie pumpkins for sweetness & density.
• Prebake the crust for 8-10 mins to stop sogginess.
• Use puree instead of mix for the fluffiest custard.
• Buy pre-made crusts to save time, check ingredients for vegan/dairy free.
• Spices can be adjusted to taste, but include cinnamon, nutmeg, cloves & ginger to enhance flavors.
• Refrigerate pies for 1 hour before serving, so all ingredients blend well.
• Add bourbon instead of cream/milk (optional) for an adult pumpkin treat.

Frequently Asked Questions