30 Delicious Pumpkin Pie Recipes You Need to Try

Get ready to whip up a classic pumpkin pie that’s perfect for any occasion! This recipe is simple, delicious, and sure to impress your friends and family with its smooth filling and flaky crust. Whether you’re baking for Thanksgiving, a cozy fall gathering, or just craving something sweet, this pie never disappoints. To make the process even easier, consider using a reliable pie baking set — it helps ensure your crust bakes evenly and your presentation looks picture-perfect. Let’s jump right in and create the ultimate comfort dessert that brings warmth and joy to your table.

Pumpkin Cheesecake Pie

Let’s talk about pumpkin cheesecake pie! This dessert combines the creamy richness of cheesecake with the warm spices of pumpkin pie. The image shows a beautifully layered pie, with a smooth pumpkin filling topped with whipped cream and a drizzle of caramel. It’s a feast for the eyes and the taste buds!

This pie is perfect for fall gatherings or holiday celebrations. It brings a twist to traditional pumpkin pie recipes, making it a crowd-pleaser. The graham cracker crust adds a nice crunch that pairs well with the creamy filling.

Making this pie is straightforward. You’ll start with the crust, then prepare the filling, and finally bake it to perfection. The result is a dessert that looks impressive but is easy to whip up.

Ingredients

• 1 ½ cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• Whipped cream for topping
• Caramel sauce for drizzling

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch pie pan to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
4. Pour the pumpkin mixture into the prepared crust. Bake for 50-60 minutes, or until the center is set.
5. Let the pie cool completely, then refrigerate for at least 4 hours or overnight.
6. Before serving, top with whipped cream and drizzle with caramel sauce.

Classic Pumpkin Pie with Spices

Classic pumpkin pie is a staple during the fall season. The image showcases a beautifully baked pie, with a golden crust and a smooth, spiced filling. The pie is garnished with a dollop of whipped cream and a sprinkle of spices, making it look even more inviting.

This recipe combines the rich flavor of pumpkin with warm spices like cinnamon and nutmeg. It’s perfect for gatherings or a cozy night in. The vibrant orange of the filling contrasts nicely with the light crust, and the small pumpkins in the background add a festive touch.

Making this pie is easier than you might think. With just a few ingredients and simple steps, you can create a delicious dessert that will impress your family and friends. To make baking even more enjoyable, you might want to use a nonstick pie dish that helps your crust bake evenly and release perfectly every time. Let’s get started!

Ingredients

• 1 unbaked pie crust
• 2 cups pumpkin puree
• 1 cup heavy cream
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, and eggs until smooth.
3. Add the cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.
4. Pour the pumpkin mixture into the unbaked pie crust.
5. Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set.
6. Let the pie cool before serving. Top with whipped cream if desired.

Vegan Pumpkin Pie with Almond Milk

This vegan pumpkin pie is a delightful twist on a classic favorite. The image shows a slice of pie, perfectly set on a decorative plate, topped with a dollop of whipped cream. The vibrant orange filling is framed by a beautifully crimped crust, making it not only tasty but visually appealing.

Using almond milk in this recipe adds a subtle nuttiness that complements the pumpkin flavor. It’s a great option for those who want a dairy-free dessert without compromising on taste. Gather your ingredients and let’s get baking!

Ingredients

• 1 pre-made vegan pie crust
• 1 can (15 oz) pumpkin puree
• 1 cup almond milk
• 3/4 cup brown sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the pumpkin puree, almond milk, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
3. Pour the filling into the vegan pie crust, spreading it evenly.
4. Bake for 50-60 minutes, or until the filling is set and a toothpick inserted comes out clean.
5. Let the pie cool completely before slicing. Serve with vegan whipped cream on top.

Pumpkin Pie with Maple Syrup

Picture a warm, golden pumpkin pie sitting on a cozy table, surrounded by autumn decorations. The pie’s crust is perfectly baked, with a beautiful fluted edge. As you gaze at it, a rich stream of maple syrup cascades down the center, adding a touch of sweetness and a hint of shine. This is not just any pumpkin pie; it’s a delightful twist that combines traditional flavors with the unique taste of maple.

This pumpkin pie recipe is simple yet satisfying. The addition of maple syrup enhances the natural sweetness of the pumpkin, making each bite a little more special. It’s perfect for gatherings or a quiet evening at home. Let’s get into the details of how to make this delicious dessert!

Ingredients

• 1 unbaked pie crust
• 2 cups pumpkin puree
• 3/4 cup maple syrup
• 1 cup heavy cream
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin puree, maple syrup, and heavy cream until smooth.
3. Add the eggs, cinnamon, nutmeg, ginger, and salt. Mix until well combined.
4. Pour the pumpkin mixture into the unbaked pie crust.
5. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set.
6. Let the pie cool before serving. Drizzle with extra maple syrup if desired.

Ginger Snap Crust Pumpkin Pie

Ginger Snap Crust Pumpkin Pie is a delightful twist on the classic dessert. The image shows a beautifully baked pie with a rich, smooth pumpkin filling. The crust, made from ginger snap cookies, adds a spicy kick that perfectly complements the sweet pumpkin flavor. Topped with a dollop of whipped cream and a sprinkle of cinnamon, this pie is not just a treat for the taste buds but also a feast for the eyes.

This recipe is perfect for fall gatherings or any occasion where you want to impress your guests. The combination of the spicy crust and creamy filling makes it a standout dessert. Plus, it’s easy to make, so you can enjoy the process as much as the result!

Ingredients

• 2 cups ginger snap cookie crumbs
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine ginger snap cookie crumbs, melted butter, and granulated sugar. Press this mixture into the bottom and up the sides of a pie dish to form the crust.
3. In another bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, salt, and vanilla until smooth.
4. Pour the pumpkin filling into the prepared crust.
5. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
6. Let the pie cool before serving. Top with whipped cream and a sprinkle of cinnamon if desired.

Dairy-Free Pumpkin Pie

This dairy-free pumpkin pie is a delightful twist on a classic favorite. The vibrant orange filling sits in a perfectly baked crust, making it a showstopper for any gathering. The warm autumn colors of the leaves on the table add to the cozy vibe, inviting everyone to dig in.

Using coconut milk or almond milk gives this pie a creamy texture without any dairy. The spices blend beautifully, creating a comforting flavor that reminds us of fall. It’s perfect for those who are lactose intolerant or simply looking for a lighter dessert option.

Let’s get to the recipe so you can enjoy this delicious treat!

Ingredients

• 1 ½ cups pumpkin puree
• 1 cup coconut milk (or almond milk)
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 1 pre-made dairy-free pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the pumpkin puree, coconut milk, brown sugar, eggs, and vanilla extract until smooth.
3. Add the cinnamon, nutmeg, ginger, and salt. Stir until everything is well combined.
4. Pour the filling into the pre-made pie crust, spreading it evenly.
5. Bake for 45-50 minutes, or until the filling is set and a toothpick comes out clean.
6. Let the pie cool before serving. Enjoy your dairy-free pumpkin pie!

Chocolate Swirl Pumpkin Pie

Chocolate Swirl Pumpkin Pie is a delightful twist on the classic pumpkin pie. This version combines the warm, spiced flavors of pumpkin with rich chocolate, creating a dessert that looks as good as it tastes. The beautiful swirls of chocolate and pumpkin filling make it a showstopper for any gathering.

The crust is made from a chocolate cookie base, adding an extra layer of flavor. The filling is a mix of pumpkin puree, spices, and chocolate, all blended together to create a creamy texture. Each slice reveals a stunning pattern that is sure to impress your guests.

To make this pie, you’ll need some basic ingredients like pumpkin puree, eggs, and chocolate. The preparation is simple, making it a great option for both novice and experienced bakers. Serve it with a dollop of whipped cream for an added touch.

Ingredients

• 1 ½ cups chocolate cookie crumbs
• ½ cup unsalted butter, melted
• 1 can (15 oz) pumpkin puree
• 1 cup sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the chocolate cookie crumbs and melted butter until combined. Press this mixture into the bottom and up the sides of a pie dish to form the crust.
3. In another bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, and ginger until smooth.
4. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
5. Pour the pumpkin mixture into the crust. Drop spoonfuls of melted chocolate on top, then use a knife to swirl the chocolate into the pumpkin filling.
6. Bake for 45-50 minutes, or until the filling is set. Let it cool before slicing.
7. Serve with whipped cream if desired.

Mini Pumpkin Pies in Tart Shells

Mini pumpkin pies are a delightful twist on the classic dessert. These little treats are perfect for gatherings or just a cozy night in. The tart shells hold a creamy pumpkin filling that’s spiced just right. They’re easy to make and even easier to enjoy!

To start, gather your ingredients. You’ll need pumpkin puree, eggs, sugar, and spices like cinnamon and nutmeg. The tart shells can be made from scratch or bought pre-made for convenience. Once you have everything ready, it’s time to mix the filling and pour it into the shells.

After baking, let them cool slightly before adding a dollop of whipped cream on top. These mini pies not only look cute but also taste amazing. They’re sure to impress your guests or satisfy your sweet tooth!

Ingredients

• 1 can (15 oz) pumpkin puree
• 2 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 12 mini tart shells (store-bought or homemade)
• Whipped cream for topping

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine pumpkin puree, eggs, sugar, cinnamon, nutmeg, and salt. Whisk until smooth.
3. Pour the filling into the mini tart shells, filling each about 3/4 full.
4. Bake for 20-25 minutes, or until the filling is set and a toothpick comes out clean.
5. Let the mini pies cool for a few minutes. Top with whipped cream before serving.

Savory Pumpkin Pie with Herbs

This savory pumpkin pie is a delightful twist on the classic dessert. It features a rich filling made with pumpkin, fresh herbs, and spices, all nestled in a flaky crust. The vibrant orange color of the pie is inviting, and the fresh rosemary on top adds a touch of elegance.

Imagine serving this pie at your next gathering. It’s perfect as a side dish or a main course. The combination of pumpkin and herbs creates a unique flavor profile that will surprise and please your guests. Plus, it’s a great way to use seasonal ingredients!

Let’s get to the recipe so you can whip this up in your kitchen!

Ingredients

• 1 pre-made pie crust
• 2 cups pumpkin puree
• 1 cup heavy cream
• 3 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the pumpkin puree, heavy cream, and eggs until smooth.
3. Add the salt, black pepper, garlic powder, rosemary, thyme, and smoked paprika. Mix until well combined.
4. Pour the pumpkin mixture into the pie crust, smoothing the top with a spatula.
5. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
6. Let the pie cool for a few minutes before slicing. Serve warm or at room temperature.

Pumpkin Pie with Coconut Cream

Picture a classic pumpkin pie, but with a twist! This version features a creamy coconut topping that adds a delightful flavor. The pie is perfectly spiced, with hints of cinnamon and nutmeg, making it a cozy treat for any occasion.

The rich, orange filling is nestled in a golden crust, while the fluffy coconut cream on top is garnished with toasted coconut flakes. This combination not only looks amazing but tastes incredible too!

Whether you’re serving it at a holiday gathering or enjoying it on a quiet evening, this pumpkin pie recipe is sure to impress. It’s a fun way to elevate a traditional dessert and bring something new to the table.

Ingredients

• 1 pre-made pie crust
• 2 cups pumpkin puree
• 1 cup coconut milk
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted coconut flakes

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix pumpkin puree, coconut milk, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
3. Pour the pumpkin mixture into the pie crust and bake for 45-50 minutes, or until the filling is set.
4. While the pie cools, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
5. Spread the whipped cream over the cooled pie and sprinkle with toasted coconut flakes before serving.

Pumpkin Pie with a Touch of Clove

There’s something special about pumpkin pie, especially when you add a hint of clove. This spice brings warmth and depth to the classic flavor. The image shows a beautifully baked pumpkin pie, perfectly set in a golden crust, topped with a star anise for that extra touch. Surrounding it are scattered spices, hinting at the delightful flavors within.

Making pumpkin pie is a simple joy. You can whip it up for any occasion, from family gatherings to cozy nights at home. The combination of pumpkin, sugar, and spices creates a comforting dessert that everyone loves.

Let’s get into the ingredients and steps to make this delicious pumpkin pie with clove!

Ingredients

• 1 unbaked pie crust
• 2 cups pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix together the pumpkin puree, sugar, cinnamon, nutmeg, cloves, and salt.
3. Beat in the eggs one at a time, then stir in the cream and vanilla until smooth.
4. Pour the filling into the unbaked pie crust.
5. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set.
6. Let it cool before serving. Enjoy your pumpkin pie with a dollop of whipped cream!

Pumpkin Pie with a Twist of Orange

Imagine a classic pumpkin pie, but with a refreshing twist. This version adds a hint of orange, brightening the flavors and making it stand out. The vibrant orange zest complements the pumpkin perfectly, creating a delightful balance.

The image showcases a beautifully baked pumpkin pie, nestled in a fluted crust. Surrounding it are fresh oranges and autumn leaves, adding a seasonal touch. This pie is not just a treat for the taste buds, but also a feast for the eyes.

To make this delicious pumpkin pie with a twist, gather your ingredients and follow these simple steps.

Ingredients

• 1 unbaked pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup heavy cream
• 1 tablespoon orange zest
• 1/4 cup fresh orange juice

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix the pumpkin puree, sugar, and salt until combined.
3. Add the spices, eggs, heavy cream, orange zest, and orange juice. Whisk until smooth.
4. Pour the filling into the unbaked pie crust.
5. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set.
6. Let the pie cool before serving. Enjoy your pumpkin pie with a twist of orange!

Spiced Pumpkin Pie with Whipped Cream

This spiced pumpkin pie is a classic dessert that brings warmth and comfort to any gathering. The rich, orange filling is made from pureed pumpkin, blended with a mix of spices that create a delightful aroma. The flaky crust holds it all together, making each slice a treat.

To top it off, a generous swirl of whipped cream adds a creamy texture that complements the pie perfectly. This dessert is not just for Thanksgiving; it’s a year-round favorite that can brighten up any occasion.

Now, let’s get into the recipe so you can whip up your own delicious pumpkin pie!

Ingredients

• 1 unbaked 9-inch pie crust
• 2 cups pureed pumpkin
• 1 cup heavy cream
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, and eggs until smooth.
3. Add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Mix until everything is well combined.
4. Pour the filling into the unbaked pie crust, spreading it evenly.
5. Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set.
6. Let the pie cool completely before serving. Top with whipped cream just before enjoying!

Pumpkin Pie with a Graham Cracker Crust

There’s something special about pumpkin pie, especially when it’s made with a graham cracker crust. This pie has a beautiful golden-orange filling that looks so inviting. The crust, made from crushed graham crackers, adds a delightful crunch and sweetness that pairs perfectly with the creamy pumpkin filling.

Imagine serving this pie at your next gathering. The rich aroma of spices fills the air, making everyone eager to dig in. The smooth texture of the filling contrasts nicely with the crumbly crust, creating a delicious experience in every bite.

Now, let’s get to the fun part—making this delicious pumpkin pie!

Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 cups pumpkin puree
• 1 cup sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture into the bottom and sides of a pie dish to form the crust.
3. In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt until smooth.
4. Pour the pumpkin mixture into the prepared crust.
5. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
6. Let the pie cool before serving. Top with whipped cream if desired.

Pumpkin Pie with Nut Crust

Picture a beautiful pumpkin pie resting on a wooden board, its golden filling peeking out from a nutty, textured crust. The pie is adorned with pecans, adding a delightful crunch and a touch of elegance. This pie not only looks inviting but also promises a burst of flavor with every bite.

Using a nut crust elevates the classic pumpkin pie recipe, giving it a unique twist. The combination of pumpkin and nuts creates a rich, satisfying dessert that’s perfect for any gathering. Whether it’s a holiday feast or a cozy family dinner, this pie will surely impress your guests.

Let’s get into the ingredients and steps to make this delicious pumpkin pie with a nut crust!

Ingredients

• 1 1/2 cups mixed nuts (walnuts, pecans, almonds)
• 1/4 cup unsalted butter, melted
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1 can (15 oz) pumpkin puree
• 3/4 cup sweetened condensed milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the mixed nuts until finely chopped. Add melted butter, brown sugar, and salt. Pulse until combined.
3. Press the nut mixture into the bottom and up the sides of a pie dish to form the crust. Bake for 10 minutes, then remove from the oven.
4. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and vanilla until smooth.
5. Pour the pumpkin filling into the pre-baked nut crust. Bake for 40-45 minutes, or until the filling is set.
6. Let the pie cool before serving. Top with whipped cream or extra pecans if desired.

This pumpkin pie recipe with a nut crust is sure to be a hit. Enjoy the flavors and the compliments!

No-Bake Pumpkin Pie

No-bake pumpkin pie is a delightful twist on the classic dessert. This version is creamy, smooth, and perfect for those who want to skip the oven. The image shows a beautifully crafted pie topped with whipped cream, chocolate shavings, and fresh mint leaves, making it not just tasty but also visually appealing.

Using a pre-made crust saves time, and the filling comes together quickly. The combination of pumpkin, spices, and cream creates a rich flavor that everyone loves. This pie is ideal for gatherings or a cozy night in.

Let’s get into the ingredients and steps to whip up this delicious no-bake pumpkin pie!

Ingredients

• 1 pre-made graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• Whipped cream, for topping
• Chocolate shavings and mint leaves, for garnish

Instructions

1. Prepare the Filling: In a large bowl, combine the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth.
2. Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until well combined.
3. Assemble the Pie: Pour the pumpkin filling into the pre-made graham cracker crust. Smooth the top with a spatula.
4. Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
5. Serve: Once chilled, top with whipped cream, chocolate shavings, and mint leaves before slicing and serving.

Pumpkin Pie with Bourbon

This pumpkin pie recipe brings a delightful twist to a classic favorite. The addition of bourbon adds a warm, rich flavor that pairs perfectly with the spices. Imagine a golden crust cradling a smooth, spiced pumpkin filling, all topped with a hint of bourbon. It’s the kind of dessert that makes any gathering feel special.

The image captures this delicious pie, with its perfectly baked crust and a slice already taken out, revealing the creamy filling inside. A glass of bourbon sits nearby, ready to complement each bite. The autumn leaves scattered around create a cozy vibe, making it clear that this pie is perfect for fall celebrations.

Let’s get into the ingredients and steps to create this wonderful pumpkin pie with bourbon!

Ingredients

• 1 unbaked pie crust
• 1 can (15 oz) pure pumpkin puree
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup heavy cream
• 1/4 cup bourbon

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix well.
3. Add the eggs one at a time, mixing until fully incorporated. Stir in the heavy cream and bourbon until smooth.
4. Pour the filling into the prepared pie crust.
5. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set.
6. Let the pie cool before serving. Enjoy it plain or with whipped cream!

Spicy Pumpkin Pie with Chili Flakes

This spicy pumpkin pie takes the classic dessert to a whole new level. The vibrant orange filling, dotted with chili flakes, adds a delightful kick that surprises and delights. The crust is perfectly golden, providing a nice contrast to the creamy filling. Surrounding the pie are colorful pumpkins and chili peppers, hinting at the bold flavors inside.

Using chili flakes in pumpkin pie recipes might sound unusual, but it works beautifully. The heat from the chili complements the sweetness of the pumpkin, creating a balance that’s hard to resist. This pie is perfect for those who enjoy a little spice in their life, especially during the fall season.

Ingredients

• 1 unbaked pie crust
• 2 cups pumpkin puree
• 1 cup heavy cream
• 3/4 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon chili flakes (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the pumpkin puree, heavy cream, brown sugar, eggs, and vanilla extract until smooth.
3. Add the cinnamon, ginger, nutmeg, salt, and chili flakes. Stir until well combined.
4. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
5. Bake for 45-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
6. Let the pie cool completely before slicing. Serve with whipped cream and a sprinkle of chili flakes on top for an extra kick.

Pumpkin Pie with Almond Flour Crust

This pumpkin pie is a delightful twist on a classic favorite. The creamy filling is perfectly balanced with warm spices, while the almond flour crust adds a nutty flavor and a gluten-free option. The golden hue of the pie filling is inviting, making it a perfect centerpiece for any gathering.

The image shows a beautifully baked pumpkin pie, nestled in a fluted almond flour crust. Almonds scattered around the pie hint at the crust’s ingredients, and a small decorative pumpkin adds a seasonal touch. This pie is not just a treat for the taste buds; it’s a feast for the eyes as well!

Making this pie is simple and rewarding. You’ll enjoy the process of creating a delicious dessert that everyone will love. Let’s get started with the ingredients and instructions!

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon salt
• 1 can (15 oz) pumpkin puree
• ¾ cup coconut milk
• ¾ cup brown sugar
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix almond flour, melted coconut oil, honey, and salt until combined. Press the mixture into a pie dish evenly across the bottom and up the sides. Bake for 10 minutes and let cool.
2. Make the Filling: In another bowl, combine pumpkin puree, coconut milk, brown sugar, eggs, pumpkin pie spice, and vanilla extract. Whisk until smooth and well blended.
3. Fill the Crust: Pour the pumpkin filling into the cooled almond flour crust, smoothing the top with a spatula.
4. Bake the Pie: Bake the pie for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Let it cool before serving.
5. Serve: Slice and enjoy your delicious pumpkin pie with almond flour crust, topped with whipped cream if desired!

Pumpkin Pie with Chai Spices

Picture a classic pumpkin pie, but with a twist! This version brings in chai spices, adding warmth and depth to the traditional flavor. The rich orange filling is perfectly complemented by the flaky crust, making it a delightful treat for any occasion.

The chai spices, including cinnamon, ginger, and star anise, create a cozy aroma that fills your kitchen. This pie not only looks inviting with its decorative star anise on top, but it also promises a burst of flavor with every bite. It’s perfect for holiday gatherings or simply enjoying on a chilly evening.

Ready to impress your friends and family? Let’s get into the ingredients and steps to make this delicious pumpkin pie with chai spices!

Ingredients

• 1 unbaked pie crust
• 2 cups pumpkin puree
• 1 cup heavy cream
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground star anise
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix together the pumpkin puree, heavy cream, brown sugar, and eggs until smooth.
3. Add in the spices: cinnamon, ginger, nutmeg, star anise, and salt. Stir until well combined.
4. Pour the filling into the unbaked pie crust, spreading it evenly.
5. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set.
6. Let the pie cool before serving. Garnish with whipped cream or extra star anise if desired.

Pumpkin Pie with Cream Cheese Filling

This pumpkin pie recipe takes a classic favorite and adds a creamy twist with cream cheese. The rich, smooth filling is perfectly balanced with the spiced pumpkin flavor, making it a delightful dessert for any occasion.

The pie features a golden-brown crust that cradles the luscious filling. Topped with dollops of whipped cream and fresh berries, it looks as good as it tastes. The vibrant orange hue of the pumpkin filling is inviting and makes it a standout on any dessert table.

To make this pie, you’ll need simple ingredients that come together easily. The cream cheese adds a tangy richness that elevates the traditional pumpkin flavor. Serve it at your next gathering, and watch it disappear!

Ingredients

• 1 pre-made pie crust
• 1 cup cream cheese, softened
• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, and vanilla extract, mixing until well combined.
3. In another bowl, whisk together the eggs, cinnamon, nutmeg, ginger, and salt. Gradually add this mixture to the pumpkin mixture, stirring until everything is blended.
4. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
5. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
6. Let the pie cool completely before serving. Top with whipped cream and fresh berries for a beautiful presentation.

Pumpkin Pie with a Chocolate Crust

Imagine a classic pumpkin pie, but with a twist! This version features a rich chocolate crust that adds a delightful contrast to the creamy pumpkin filling. The combination of flavors is simply irresistible. The chocolate crust is not only tasty but also easy to make, making this pie a perfect choice for any gathering.

Start by preparing the chocolate crust. You can use crushed chocolate cookies mixed with melted butter to create a base that’s both crunchy and sweet. Once the crust is ready, pour in the pumpkin filling, which is a blend of pumpkin puree, eggs, sugar, and warm spices like cinnamon and nutmeg. The vibrant orange filling looks stunning against the dark crust.

After baking, let the pie cool before serving. Top it with whipped cream and chocolate shavings for a beautiful finish. This pumpkin pie recipe is sure to impress your friends and family!

Ingredients

• 1 ½ cups chocolate cookie crumbs
• ½ cup unsalted butter, melted
• 1 can (15 oz) pumpkin puree
• 1 cup sweetened condensed milk
• 2 large eggs
• ¾ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• Whipped cream for topping
• Chocolate shavings for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix chocolate cookie crumbs with melted butter until well combined. Press this mixture into the bottom and sides of a 9-inch pie pan to form the crust.
3. In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
4. Pour the pumpkin filling into the prepared chocolate crust.
5. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted comes out clean.
6. Allow the pie to cool completely before serving. Top with whipped cream and chocolate shavings for an extra treat!

Pumpkin Pie with Fresh Ginger

Picture a warm, inviting kitchen filled with the scent of spices and baked goods. This pumpkin pie, with its smooth, vibrant filling, is a true delight. The addition of fresh ginger gives it a unique kick, making it stand out among traditional pumpkin pie recipes.

The pie sits on a rustic wooden table, surrounded by small pumpkins and ginger roots, hinting at the fresh ingredients used. The crust is golden and perfectly baked, cradling the rich pumpkin filling. This pie is not just a dessert; it’s a centerpiece for gatherings and celebrations.

Making this pie is straightforward and rewarding. You’ll enjoy every step, from mixing the ingredients to the final bake. Let’s get into the details of how to create this delicious treat!

Ingredients

• 1 unbaked pie crust
• 2 cups pumpkin puree
• 1 cup heavy cream
• 3/4 cup brown sugar
• 2 large eggs
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix together the pumpkin puree, heavy cream, brown sugar, eggs, grated ginger, cinnamon, nutmeg, salt, and cloves until smooth.
3. Pour the filling into the unbaked pie crust, spreading it evenly.
4. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until the filling is set.
5. Let the pie cool before serving. Enjoy it plain or with a dollop of whipped cream!

Pumpkin Pie with a Layer of Caramel

This pumpkin pie takes a classic dessert and adds a sweet twist with a layer of caramel. The golden crust holds a smooth, spiced pumpkin filling that’s both comforting and delicious. The caramel drizzle on top not only looks amazing but adds a rich flavor that pairs perfectly with the pumpkin.

Imagine slicing into this pie and seeing the creamy filling contrasted by the shiny caramel. It’s a treat for both the eyes and the taste buds! Whether you’re serving it at a holiday gathering or enjoying it on a cozy evening, this pie is sure to impress.

To make this delightful pumpkin pie with caramel, you’ll need some simple ingredients and a few easy steps. Let’s get started!

Ingredients

• 1 pre-made pie crust
• 2 cups pumpkin puree
• 1 cup heavy cream
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup caramel sauce
• Sea salt for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
3. Pour the pumpkin mixture into the pie crust, spreading it evenly.
4. Bake the pie for 45-50 minutes, or until the filling is set and a toothpick comes out clean.
5. Remove the pie from the oven and let it cool completely.
6. Once cooled, drizzle the caramel sauce over the top of the pie. You can add a sprinkle of sea salt for an extra touch.
7. Slice and serve, enjoying the blend of pumpkin and caramel flavors!

Pumpkin Pie with a Sweet Potato Twist

This pumpkin pie recipe brings a delightful twist by incorporating sweet potatoes. The combination creates a rich and creamy filling that is both comforting and unique. The golden crust holds a luscious blend of pumpkin and sweet potato, topped with a dollop of whipped cream for that perfect finishing touch.

In the image, you can see a beautifully baked pumpkin pie, with a slice already removed to reveal its smooth filling. Surrounding the pie are various pumpkins and sweet potatoes, highlighting the seasonal ingredients. The warm tones of the pie and the rustic setting make it inviting and perfect for any fall gathering.

Ingredients

• 1 pre-made pie crust
• 1 cup pumpkin puree
• 1 cup sweet potato puree
• 3/4 cup brown sugar
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the pumpkin puree, sweet potato puree, brown sugar, heavy cream, eggs, and vanilla extract until smooth.
3. Add the cinnamon, nutmeg, ginger, and salt. Stir until well combined.
4. Pour the filling into the pre-made pie crust.
5. Bake for 45-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
6. Let the pie cool before serving. Top with whipped cream if desired.

Pumpkin Pie with a Chocolate Ganache Topping

This pumpkin pie takes a classic dessert and gives it a delightful twist with a rich chocolate ganache topping. The smooth, creamy pumpkin filling pairs perfectly with the glossy chocolate, making it a showstopper for any gathering.

To start, you’ll want to prepare your pie crust. A flaky, buttery crust is essential for holding all that delicious filling. Once your crust is ready, mix together the pumpkin puree, eggs, sugar, and spices to create that familiar pumpkin flavor. Pour it into the crust and bake until set.

While the pie cools, it’s time to make the ganache. Simply melt chocolate with cream until smooth, then let it cool slightly before pouring it over the cooled pumpkin pie. This adds a rich layer that elevates the dessert to a whole new level.

Top it off with some whipped cream or chocolate curls for an extra touch. This pie is perfect for fall gatherings or any time you want to impress your friends and family with a unique dessert.

Ingredients

• 1 pre-made pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped
• Whipped cream for topping (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a large bowl, mix together pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and eggs until smooth.
3. Pour the pumpkin mixture into the prepared pie crust. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set.
4. While the pie cools, prepare the ganache. Heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped chocolate in a bowl and let it sit for a few minutes. Stir until smooth.
5. Once the pie is completely cool, pour the ganache over the top, spreading it evenly. Let it set for about 30 minutes.
6. Serve with whipped cream if desired. Enjoy your delicious pumpkin pie with a chocolate ganache topping!

Pumpkin Pie with a Flaky Crust

There’s something special about a homemade pumpkin pie, especially when it comes with a flaky crust. The golden-brown crust cradles a smooth, spiced pumpkin filling that warms the heart. This pie is perfect for gatherings, holidays, or just a cozy night in.

The image shows a beautifully baked pumpkin pie with a decorative crust. A slice has been removed, revealing the rich, orange filling. The crust looks perfectly flaky, inviting you to take a bite. It’s a classic dessert that never goes out of style.

To make this delightful pumpkin pie, you’ll need a few simple ingredients. The combination of spices gives it that warm, comforting flavor we all love. Let’s get started on this delicious recipe!

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 large eggs
• 1 can (12 oz) evaporated milk

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix together the pumpkin puree, sugar, spices, and salt until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Slowly stir in the evaporated milk until the mixture is smooth.
5. Pour the filling into the unbaked pie crust.
6. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted in the center comes out clean.
7. Let the pie cool before serving. Enjoy your homemade pumpkin pie!

Pumpkin Pie with a Creamy Filling

When it comes to pumpkin pie, the creamy filling is what makes it truly special. This pie is a staple during fall and holiday gatherings, bringing warmth and comfort to the table. The vibrant orange filling, nestled in a flaky crust, is hard to resist. Topped with a dollop of whipped cream, it’s a slice of happiness on a plate.

The ingredients for this delightful treat are simple yet effective. You’ll need canned pumpkin, eggs, sugar, and a blend of spices like cinnamon and nutmeg to create that signature flavor. The creamy texture comes from evaporated milk, making each bite smooth and rich.

Making pumpkin pie is straightforward. Start by preparing your crust, or use a store-bought one for convenience. Mix the filling ingredients together, pour them into the crust, and bake until set. The aroma that fills your kitchen will have everyone eagerly waiting for a slice!

Here’s how to make your own creamy pumpkin pie:

Ingredients

• 1 (9-inch) pie crust (homemade or store-bought)
• 1 can (15 oz) pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 can (12 oz) evaporated milk

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix together the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
3. Add the eggs one at a time, mixing well after each addition.
4. Gradually stir in the evaporated milk until fully combined.
5. Pour the filling into the prepared pie crust.
6. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted in the center comes out clean.
7. Let the pie cool before serving. Top with whipped cream if desired.

Pumpkin Pie with a Cinnamon Roll Crust

This pumpkin pie recipe takes a delightful twist with a cinnamon roll crust. Imagine a warm, spiced pumpkin filling nestled in a soft, sweet crust that’s reminiscent of your favorite cinnamon rolls. The combination is not just tasty; it’s a feast for the eyes too!

The image shows a beautifully baked pumpkin pie surrounded by golden-brown cinnamon rolls. The pie has a lovely, smooth filling with a hint of cinnamon swirling on top, while the crust is perfectly baked, creating a cozy vibe. This dessert is perfect for fall gatherings or any time you want to impress your friends and family.

Let’s get into the ingredients and steps to create this scrumptious pumpkin pie with a cinnamon roll crust!

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 package refrigerated cinnamon roll dough

Instructions

1. Prepare the Crust: Preheat your oven to 375°F (190°C). Open the cinnamon roll dough and unroll it. Press the dough into a pie dish, making sure to cover the bottom and sides evenly.
2. Pre-bake the Crust: Bake the cinnamon roll crust for about 10 minutes or until it starts to set but isn’t fully browned. Remove from the oven and let it cool slightly.
3. Make the Filling: In a large bowl, mix together the pumpkin puree, heavy cream, sugar, eggs, vanilla, cinnamon, ginger, nutmeg, and salt. Stir until well combined.
4. Fill the Crust: Pour the pumpkin filling into the pre-baked cinnamon roll crust, spreading it evenly.
5. Bake the Pie: Return the pie to the oven and bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
6. Cool and Serve: Let the pie cool for at least 30 minutes before slicing. Enjoy your delicious pumpkin pie with a cinnamon roll crust!

Pumpkin Pie with Vanilla Bean

This pumpkin pie recipe takes a classic favorite and adds a touch of luxury with vanilla bean. The rich, creamy filling is perfectly balanced with the warm spices, making it a delightful treat for any occasion.

The image shows a beautifully baked pumpkin pie with a golden crust. The filling is smooth and vibrant, showcasing that lovely pumpkin hue. A couple of vanilla beans rest on the pie, hinting at the special flavor twist. Surrounding the pie are delicate white flowers, adding a fresh touch to the presentation.

To make this pie, you’ll need some simple ingredients. The crust is flaky and buttery, while the filling is a blend of pumpkin puree, eggs, cream, and vanilla bean. This combination creates a pie that is both comforting and sophisticated.

Whether you’re serving it for Thanksgiving or just a cozy night in, this pumpkin pie will surely impress. Let’s get to the recipe!

Ingredients

• 1 pre-made pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup heavy cream
• 1 vanilla bean, split and seeds scraped

Instructions

1. Preheat your oven to 425°F (220°C).
2. Fit the pie crust into a 9-inch pie dish and crimp the edges. Place it in the refrigerator while you prepare the filling.
3. In a large bowl, mix the pumpkin puree, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
4. Add the eggs one at a time, mixing well after each addition. Then stir in the heavy cream and the seeds from the vanilla bean.
5. Pour the filling into the prepared crust and smooth the top.
6. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set.
7. Let the pie cool on a wire rack before serving. Enjoy your delicious pumpkin pie with a dollop of whipped cream!

Pumpkin Pie with a Nutmeg Sprinkle

There’s something special about a pumpkin pie, especially when it has a sprinkle of nutmeg on top. This delightful dessert captures the essence of fall with its warm spices and creamy texture. The golden crust cradles a smooth filling that’s both sweet and slightly spiced, making it a favorite for many.

The nutmeg sprinkle adds a little extra flair, enhancing the flavor profile without overpowering the pumpkin. It’s a simple touch that elevates the pie, making it perfect for gatherings or cozy nights in. Whether you’re a seasoned baker or trying your hand at pumpkin pie recipes for the first time, this one is sure to impress.

Let’s get into the details of how to create this delicious pumpkin pie. Gather your ingredients and follow the steps below for a treat that’s sure to be a hit!

Ingredients

• 1 unbaked pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 1 can (12 oz) evaporated milk

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt. Mix well.
3. Add the eggs one at a time, mixing thoroughly after each addition.
4. Gradually stir in the evaporated milk until the mixture is smooth.
5. Pour the filling into the unbaked pie crust.
6. Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted in the center comes out clean.
7. Let the pie cool before serving. Sprinkle with additional nutmeg if desired.

This pumpkin pie with a nutmeg sprinkle is a wonderful addition to any dessert table. Enjoy every slice!