Pumpkin pie is the heart of fall baking, and when Halloween rolls around, it’s the perfect excuse to whip up something sweet, spicy, and oh-so-comforting. Whether you’re hosting a spooky bash or want a cozy dessert for chilly nights, these pumpkin pie recipes are sure to impress.
1. Classic Spiced Pumpkin Pie
This old-fashioned favorite never goes out of style and hits all the right fall notes.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- ¾ cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 large eggs
- 1 can (12 oz) evaporated milk
- ½ tsp salt
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, whisk pumpkin, sugar, spices, and salt.
- Add eggs, beat until smooth.
- Stir in evaporated milk.
- Pour into pie crust.
- Bake 15 mins, then reduce temp to 350°F (175°C) and bake 40-50 mins.
- Cool before serving.
How to Serve It
Serve with whipped cream and a sprinkle of cinnamon on top.
2. Maple Pumpkin Pie
Sweetened with pure maple syrup, this version brings a rich, earthy depth to the pie.
Ingredients
- 1 pie crust
- 1 ½ cups pumpkin puree
- ½ cup maple syrup
- 2 eggs
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup heavy cream
- ¼ tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Mix pumpkin, syrup, eggs, and spices in a bowl.
- Stir in cream and salt.
- Pour into crust and bake 45-50 mins until set.
- Cool completely before slicing.
How to Serve It
Top with toasted pecans and a drizzle of warm maple syrup.
3. Pumpkin Cheesecake Pie
The creamy tang of cheesecake pairs beautifully with spiced pumpkin in this show-stopper.
Ingredients
- 1 graham cracker crust
- 8 oz cream cheese, softened
- ½ cup sugar
- 1 egg
- ¾ cup pumpkin puree
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Beat cream cheese and sugar until smooth.
- Add egg, pumpkin, spices, and vanilla. Mix well.
- Pour into crust and bake 40-45 mins.
- Cool and chill 2+ hours before serving.
How to Serve It
Serve chilled with whipped cream and crushed graham cracker crumbs on top.
4. Mini Pumpkin Hand Pies
Perfect for parties or on-the-go treats, these are cute and crowd-pleasing.
Ingredients
- 1 pack refrigerated pie dough
- 1 cup pumpkin puree
- ¼ cup brown sugar
- ½ tsp cinnamon
- 1 egg (for wash)
Instructions
- Preheat oven to 375°F (190°C).
- Mix filling: pumpkin, sugar, and cinnamon.
- Cut dough into circles, fill with 1 tbsp filling, fold and seal edges.
- Brush with egg wash.
- Bake 20–25 mins until golden.
How to Serve It
Great warm or room temp with caramel drizzle or a dusting of powdered sugar.
5. Chocolate Swirl Pumpkin Pie
This pie brings the best of both worlds—pumpkin spice with a luscious hint of chocolate.
Ingredients
- 1 unbaked pie crust
- 1 ½ cups pumpkin puree
- ¾ cup sugar
- 2 eggs
- ½ cup heavy cream
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup melted dark chocolate
Instructions
- Preheat oven to 375°F (190°C).
- Mix pumpkin, sugar, eggs, cream, and spices.
- Pour into crust.
- Drizzle chocolate on top and swirl with knife.
- Bake 50 minutes. Cool before serving.
How to Serve It
Serve with a dollop of whipped cream and extra chocolate drizzle.
6. Crumble-Topped Pumpkin Pie
A buttery cinnamon-oat topping gives this pie texture and added fall flavor.
Ingredients
- 1 pie crust
- 1 ½ cups pumpkin puree
- 2 eggs
- ½ cup sugar
- ½ tsp cinnamon
- ½ cup evaporated milk
- ⅓ cup oats
- ¼ cup flour
- ¼ cup butter (cold)
- 2 tbsp brown sugar
Instructions
- Preheat oven to 375°F (190°C).
- Mix pumpkin, eggs, sugar, milk, and cinnamon.
- Pour into crust.
- Combine oats, flour, butter, and brown sugar for crumble.
- Sprinkle on top and bake 50 minutes.
How to Serve It
Top with vanilla ice cream or a drizzle of caramel sauce.
7. Pumpkin Pie with Gingersnap Crust
Spicy gingersnap cookies take this crust to a whole new level of flavor.
Ingredients
- 1 ½ cups crushed gingersnap cookies
- ¼ cup melted butter
- 1 ½ cups pumpkin puree
- ¾ cup brown sugar
- 2 eggs
- ½ cup evaporated milk
- 1 tsp pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C).
- Mix gingersnap crumbs with butter, press into pie dish.
- Whisk pumpkin, sugar, eggs, milk, and spice.
- Pour into crust and bake 50 mins. Cool before slicing.
How to Serve It
Serve with whipped cream and crushed gingersnaps on top.
8. Pumpkin Meringue Pie
A fluffy, toasted meringue topping gives this pie a beautiful presentation and light contrast.
Ingredients
- 1 pie crust
- 1 ½ cups pumpkin puree
- ½ cup brown sugar
- 2 eggs
- ½ cup cream
- ½ tsp cinnamon
- 3 egg whites
- ¼ tsp cream of tartar
- ¼ cup sugar
Instructions
- Preheat oven to 375°F (190°C).
- Prepare pumpkin filling and bake in crust for 45 mins. Cool.
- Whip egg whites, cream of tartar, and sugar into stiff peaks.
- Spread over cooled pie and broil 1–2 mins until golden.
How to Serve It
Best served chilled or at room temperature with light coffee.
9. Pumpkin Pie Bars
All the flavor of pumpkin pie in a grab-and-go format—perfect for parties.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 cups pumpkin puree
- ¾ cup brown sugar
- 3 eggs
- ½ cup evaporated milk
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Combine crust ingredients, press into 9×13 pan.
- Mix filling and pour on top.
- Bake 35–40 mins until set. Cool, then slice into squares.
How to Serve It
Top each bar with whipped cream or cream cheese frosting.
10. Pumpkin Pie with Bourbon Whipped Cream
A hint of bourbon in the whipped cream brings warm depth to this classic treat.
Ingredients
- 1 pie crust
- 1 ½ cups pumpkin puree
- ¾ cup sugar
- 2 eggs
- ½ cup heavy cream
- 1 tsp cinnamon
- ½ cup heavy cream (for topping)
- 1 tbsp bourbon
- 1 tbsp powdered sugar
Instructions
- Bake pumpkin pie as usual at 375°F for 50 mins.
- Chill the pie before topping.
- Whip cream with bourbon and sugar until stiff.
- Spoon onto slices when ready to serve.
How to Serve It
Garnish with a cinnamon stick or grated nutmeg.
11. Vegan Pumpkin Pie
Dairy-free and egg-free, this version doesn’t skimp on creaminess or spice.
Ingredients
- 1 vegan pie crust
- 1 ¾ cups pumpkin puree
- ½ cup full-fat coconut milk
- ⅓ cup maple syrup
- ¼ cup cornstarch
- 1 tsp cinnamon
- ½ tsp nutmeg
Instructions
- Preheat oven to 350°F (175°C).
- Blend all filling ingredients until smooth.
- Pour into crust and bake 50 mins.
- Let cool, then chill before slicing.
How to Serve It
Top with coconut whipped cream and crushed pecans.
12. Pumpkin Pie with Pecan Topping
This pie combines creamy pumpkin filling with a crunchy caramelized nut topping.
Ingredients
- 1 pie crust
- 1 ½ cups pumpkin puree
- ¾ cup sugar
- 2 eggs
- ½ cup evaporated milk
- 1 tsp cinnamon
- 1 cup pecan halves
- ¼ cup maple syrup
Instructions
- Preheat oven to 375°F (190°C).
- Bake pumpkin filling in crust for 40 mins.
- Mix pecans with syrup and layer on top.
- Return to oven 10 more mins. Cool completely.
How to Serve It
Slice with a sharp knife and serve with a caramel drizzle.
13. Pumpkin Coconut Pie
Coconut adds a sweet, tropical spin to the classic pumpkin base.
Ingredients
- 1 pie crust
- 1 ½ cups pumpkin puree
- ½ cup coconut milk
- ½ cup sugar
- 2 eggs
- ½ tsp cinnamon
- ¼ cup shredded coconut
Instructions
- Preheat oven to 375°F (190°C).
- Mix all ingredients and pour into crust.
- Sprinkle coconut on top.
- Bake 50 minutes. Cool before slicing.
How to Serve It
Top with coconut whipped cream and toasted coconut flakes.
14. No-Bake Pumpkin Pie
This chilled version is quick, easy, and great for making ahead.
Ingredients
- 1 graham cracker crust
- 1 cup pumpkin puree
- ½ cup cream cheese
- ¼ cup sugar
- ½ tsp cinnamon
- 1 cup whipped topping
Instructions
- Beat pumpkin, cream cheese, sugar, and cinnamon until smooth.
- Fold in whipped topping.
- Pour into crust and chill for 4+ hours before serving.
How to Serve It
Serve cold with extra whipped topping and pecans.
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