20+ Pumpkin Pie Recipes That You'll Fall For
There aren't many things that are more comforting (or welcome on a Thanksgiving menu) than a traditional pumpkin pie. But sometimes you want to spice things up a bit—that's where our Pumpkin Spice Latte Pie with Coffee Liqueur Whipped Cream comes in. And what about when you want a little crunch in every bite? Forget your textureless pumpkin pie recipe and make our Pumpkin-Pecan Streusel Pie this year. No matter what you're looking for, one of our 21 best pumpkin pie recipes is sure to fit the bill.
Classic Pumpkin Pie
Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
Spiced Pumpkin Chiffon Pie
If you can’t decide between pecan and pumpkin pie, this dessert will give you a taste of both in one slice. A quick brown sugar–pecan streusel tops the pie after it bakes; the topping will set into a crunchy layer as the pie cools.
Pumpkin Pie Pudding
Pumpkin Spice Latte Pie with Coffee Liqueur Whipped Cream
Whether or not you’re a fan of the infamous, seasonal Starbuck’s beverage, we’re willing to bet you won’t have any regrets about swapping your typical pumpkin pie for this caffeinated uptake this Thanksgiving. We were surprised by just how amazing a hint of coffee sets off creamy, spiced pumpkin pie filling, but the depth of rich flavor speaks for itself—this PSL-inspired pie is in a league of it’s own.
Pumpkin-Lemon Cream Cheese Chess Pie
Chess-like pies date back to colonial days and are as varied as the maker, but all share a rich mix of butter, sugar, and eggs. Some are thickened with cornmeal, others with flour. Buttermilk, cider vinegar, or citrus mellows the high-voltage sweetness. Some
Pumpkin Ice Cream Gingersnap Pie
An ice cream pie for Thanksgiving may sound almost revolutionary, but it delivers classic flavors and convenience. Made ahead and frozen, it doesn't require valuable oven or counter space. Plus, you can vary the formula pretty much however you like, with different cookies, ice cream flavors, and toppings.
Roasted Pumpkin Pie
By roasting the pumpkin whole, you avoid cutting it open and scooping out the seeds and membrane. If you'd like, serve pie with a dollop of lightly sweetened 2% reduced-fat yogurt.
Pumpkin-Pecan Streusel Pie
It doesn't get much better for fall than this Pumpkin-Pecan Streusel Pie, folks. Create the chunky texture by leaving those extra-big blueberry-size pieces in the streusel mix.
Maple Pumpkin Pie with a Message
To use up the leftover pumpkin, try adding some to a breakfast smoothie, or stir into pancake batter. Or combine with a splash of half-and-half, season with sage, and toss with pasta.
Cream Cheese Pumpkin Pie
We’ve taken everything you love about traditional pumpkin pie, but made it smoother and creamier. The addition of cream cheese in the pumpkin layer and the cream cheese swirl on top make our Cream Cheese Pumpkin Pie a velvety delight. Meanwhile, the buttery, flaky crust ties everything together. Pumpkin pie will continue to cook after you remove it from the oven, so pull it while there’s a slight jiggle in the center with about a 4-inch radius. Think Jell-O jiggles, not sloshy. By pulling the pie before the filling has settled, you’ll prevent over baking and cracks. Serve with a cup of hot coffee or tea.
Pecan, Apple, and Pumpkin Pie
This pecan, apple, and pumpkin—pepumpkle, if you will—pie combines the best of three worlds. The tartness of the apple helps balance out the sweetness of the other two fillings while adding a caramel taste to the mix. However, the pecan and pumpkin keep their distinctive flavors. Cook the apples first to reduce the amount of liquid that gets released into the pie; reserve that liquid for a buttery caramel to drizzle on at the end. If it makes it to the next day, any leftover pie would be great with a little whipped cream or vanilla ice cream, or blended into a milkshake.
Apple Butter-Pumpkin Pie
Half a cup of apple butter added to this pumpkin pie filling lends the perfect hint of tart sweetness to the pie.
Crustless Pumpkin Pie
Pumpkin pie takes on a completely new form in this crustless, better-for-you version. This traditional pumpkin pie without a crust is a great new way to try an old favorite. It’s even more delicious topped with whipped cream, cinnamon, and nutmeg—for a more distinct twist, try hazelnut or pumpkin flavoring or a dash of espresso powder.
Back in the Day Bakery Southern Pumpkin Pie
This pumpkin pie from Cheryl Day’s Back in the Day Bakery in Savannah, Georgia won high marks from our Test Kitchen for its richly spiced filling and tender yet crisp crust. Cheryl adds a tablespoon of apple cider vinegar to her pie crust to make it “just so dang flaky.” Don't shy away from this tasty Southern Pumpkin Pie and serve it up for any special occasion this fall.
Gingered Pumpkin Pie
A gingersnap streusel topping adds crunch to traditional pumpkin pie, while refrigerated pie dough speeds preparation.
Fireball Pumpkin Pie
Our Fireball Pumpkin Pie gets a subtle kick from cinnamon-flavored whiskey. However, despite whatever you may think of Fireball, the whiskey doesn’t overpower this traditional pie at all. Instead, it adds a sweet, cinnamon flavor to the filling and whipped topping. You can substitute any whiskey or bourbon here, but the cinnamon flavor won’t be as strong. You’ll want to pull the pie out of the oven before the filling has completely settled—look for a slight jiggle in the center with about a 4-inch radius. The filling shouldn’t be sloshing around when you pull, but rather, have a nice Jello-like wiggle to it.
Black Bottom Pumpkin Pie
This show-stopping holiday pie gets its name from the rich layer of melted chocolate that's spooned over a buttery cinnamon-graham cracker crust.
Cinnamon Streusel-Topped Pumpkin Pie
Using refrigerated pie dough makes this luscious dessert a breeze to prepare. Look for the dough in the dairy section of your supermarket.
Pumpkin Pie Shake
Think of this pumpkin pie shake as a deconstructed pumpkin pie. It takes just like "a cold piece of pumpkin pie in a glass," according to one online reviewer. Using reduced-fat ice cream, fat-free milk, and fat-free whipped topping keeps the fat and calories in check without sacrificing flavor.
Keto Pumpkin Pie
Believe it or not, this keto pumpkin pie tastes like the real thing. The sweetness is just right, and, unlike other keto desserts, this pie doesn’t have a strong aftertaste from keto-approved sweeteners. If you’re not a huge fan of sugar to begin with, you may like this pumpkin pie even more. The nutty crust pairs excellently with the spicy, creamy filling. Everyone at the table will approve of this twist on pumpkin pie, so there’s no need to make more than one dessert.