As the seasons change and autumn leaves start to fall, our thoughts turn to warm, comforting desserts that evoke the cozy feeling of a crackling fireplace. And what’s more iconic of the season than a slice (or three) of classic pumpkin pie? The traditional recipe is a staple of many Thanksgiving tables, but why settle for just one way to enjoy this sweet and savory treat when you can try 15 other delicious variations using real pumpkin puree?
In this article, we’ll take you on a journey through the world of pumpkin pie, showcasing a diverse range of recipes that incorporate fresh pumpkin in creative ways. From classic combinations with cinnamon and nutmeg to bold flavors like bourbon and dark chocolate, there’s something for every palate. So grab your apron, preheat your oven, and get ready to indulge in the ultimate pumpkin pie extravaganza!
Classic Homemade Pumpkin Pie with Fresh Pumpkin
This traditional recipe showcases the warm, comforting flavors of fresh pumpkin, perfectly balanced by spices and sweetened with a touch of sugar. With this simple guide, you’ll create a classic pie that’s sure to become a family favorite.
Ingredients:
– 1 cup cooked, mashed fresh pumpkin (about 1 small sugar 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 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. Fill with 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 Freshly Roasted Pumpkin
This recipe combines the warm spices of a traditional pumpkin pie with the rich flavor and texture of freshly roasted pumpkin, creating a unique and delicious dessert for the fall season.
Ingredients:
– 1 small to medium-sized sugar pumpkin (about 2 lbs)
– 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
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pumpkin: Cut the pumpkin in half lengthwise and scoop out the seeds. Place the pumpkin halves on a baking sheet, cut side up, and roast for 30-40 minutes, or until tender.
3. Scoop out the roasted pumpkin flesh and puree it in a blender or food processor until smooth.
4. In a separate bowl, whisk together heavy cream, sugar, salt, cinnamon, nutmeg, and ginger.
5. Beat in the eggs until well combined.
6. Stir in the pumpkin puree until smooth.
7. Pour the mixture into a pre-baked pie crust (homemade or store-bought).
8. Bake for 40-50 minutes, or until the filling is set.
Cooking Time: 45-60 minutes
Creamy Maple Pumpkin Pie Using Real Pumpkin
Celebrate fall with this rich and creamy pumpkin pie infused with the warmth of maple syrup, using real pumpkin puree for an authentic flavor. This recipe is perfect for a cozy Thanksgiving dinner or as a sweet treat any time of the year.
Ingredients:
– 1 cup cooked, mashed pumpkin (about 1 small sugar pumpkin)
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup pure maple syrup
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together pumpkin, heavy cream, sugar, and maple syrup until smooth.
3. Beat in eggs and vanilla extract until well combined.
4. Roll out 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
Dutch Pumpkin Pie with Cinnamon and Nutmeg
Experience the warm, comforting flavors of the Netherlands with this classic pumpkin pie recipe, infused with the signature spices of cinnamon and nutmeg.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 3 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together pumpkin, heavy cream, sugar, eggs, cinnamon, and nutmeg until smooth.
3. Roll out the pie crust and place in a 9-inch pie dish.
4. Pour the pumpkin mixture into the pie crust.
5. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 45-50 minutes
Gluten-Free Real Pumpkin Pie with Almond Crust
A classic pumpkin pie gets a gluten-free twist with this recipe featuring an almond crust and a creamy, spiced filling. Perfect for the holiday season or any time of year when you’re looking for a delicious dessert that just happens to be gluten-free.
Ingredients:
For the crust:
– 1 1/2 cups almonds
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
For the filling:
– 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
Instructions:
1. Preheat oven to 425°F.
2. Prepare the crust by processing almonds, sugar, and salt in a food processor until fine crumbs form. Add melted butter and process until well combined.
3. Press crust mixture into a 9-inch pie dish.
4. In a separate bowl, combine pumpkin, cream, sugar, salt, cinnamon, nutmeg, and ginger. Whisk until smooth.
5. Pour filling into the prepared crust.
6. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake an additional 30-40 minutes, or until filling is set.
Cooking Time: 45-50 minutes
Vegan Pumpkin Pie Made from Scratch with Fresh Pumpkin
This classic dessert gets a plant-based twist with this recipe that uses fresh pumpkin puree and vegan-friendly ingredients. Enjoy the warm spices and comforting flavors of fall in every bite!
Ingredients:
– 1 small to medium-sized sugar pumpkin (about 2-3 lbs)
– 1/2 cup rolled oats
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 tablespoons cornstarch
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the pumpkin in a baking dish, cut side up, for about 30-40 minutes or until tender.
3. Let cool and scoop out the flesh.
4. In a blender or food processor, combine pumpkin puree, oats, maple syrup, coconut cream, salt, cinnamon, nutmeg, ginger, and cornstarch. Blend until smooth.
5. Pour mixture into a pre-baked pie crust (homemade or store-bought).
6. Bake for 45-50 minutes or until filling is set.
Cooking Time: 1 hour 15 minutes
Bourbon-Infused Pumpkin Pie with Real Pumpkin Filling
Elevate your fall festivities with this rich and creamy Bourbon-Infused Pumpkin Pie, featuring a real pumpkin filling infused with the warmth of bourbon.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 tablespoons bourbon whiskey
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F.
2. In a bowl, whisk together cream, sugar, pumpkin puree, salt, cinnamon, nutmeg, and ginger until smooth.
3. Stir in bourbon whiskey.
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 crust is golden brown.
6. Let cool before serving.
Cooking Time: 45-50 minutes
Spiced Pumpkin Chiffon Pie with Homemade Pumpkin Puree
This classic fall dessert gets a boost from homemade pumpkin puree and warm spices, creating a silky-smooth pie that’s sure to impress. With just the right amount of sweetness and spice, this Spiced Pumpkin Chiffon Pie is the perfect treat for your next gathering.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup homemade pumpkin puree (see below)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large egg yolks
– 1 pie crust (homemade or store-bought)
Homemade Pumpkin Puree:
– 1 small sugar pumpkin, cooked and mashed
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together heavy cream, sugar, melted butter, pumpkin puree, cinnamon, nutmeg, and ginger until smooth.
3. Beat in egg yolks until well combined.
4. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
5. Pour pumpkin mixture into the pie crust.
6. Bake for 40-45 minutes or until filling is set.
7. Allow to cool before serving.
Cooking Time: 40-45 minutes
Pumpkin Pecan Pie with Fresh Pumpkin and Caramel Drizzle
This classic pumpkin pie gets a boost of flavor and texture from the addition of fresh pumpkin puree and crunchy pecans, while a drizzle of caramel takes it to new heights.
Ingredients:
– 1 cup cooked, mashed fresh pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup light corn syrup
– 1/4 cup melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 9-inch pie crust
– 1/2 cup chopped pecans
– Caramel drizzle (recipe below)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together pumpkin, heavy cream, sugar, corn syrup, and melted butter until smooth.
3. Beat in eggs and vanilla extract.
4. Roll out pie crust and fill with pumpkin mixture.
5. Sprinkle chopped pecans on top of filling.
6. Bake for 40-50 minutes or until crust is golden brown.
Caramel Drizzle:
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1 tablespoon unsalted butter
Combine ingredients in a small saucepan and cook over medium heat, stirring constantly, until caramel turns golden brown. Let cool before drizzling over pie.
Double-Layer Pumpkin Pie with Whipped Cream Topping
This show-stopping pie combines the classic flavors of pumpkin and spices with a creamy whipped cream topping, perfect for any fall gathering.
Ingredients:
For the Crust:
– 2 cups all-purpose flour
– 1 tsp salt
– 1/4 cup cold unsalted butter, cut into small pieces
For the Filling:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 2 large eggs
For the Whipped Cream Topping:
– 1 cup heavy cream
– 2 tbsp granulated sugar
– 1/2 tsp vanilla extract
Instructions:
1. Preheat oven to 425°F (220°C).
2. Make crust by combining flour, salt, and butter in a bowl. Pulse until crumbly.
3. Press crust into a 9-inch pie dish.
4. Bake crust for 15 minutes.
5. Prepare filling by whisking together pumpkin, cream, sugar, cinnamon, nutmeg, and salt.
6. Beat in eggs.
7. Pour filling into baked crust.
8. Bake pie at 375°F (190°C) for 40-45 minutes or until set.
9. Whip heavy cream with sugar and vanilla extract to form stiff peaks.
10. Top cooled pie with whipped cream.
Cooking Time: 1 hour 15 minutes
Ginger Snap Pumpkin Pie Featuring Real Pumpkin
This seasonal dessert combines the warmth of ginger snaps with the comforting flavor of real pumpkin puree, creating a unique and delicious pie perfect for fall gatherings.
Ingredients:
– 1 cup fresh pumpkin puree
– 1/2 cup heavy cream
– 1/2 cup sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, melted butter, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
3. Roll out the pie crust and fill with the pumpkin mixture.
4. Bake for 15 minutes, then reduce heat to 350°F (180°C) and bake an additional 30-40 minutes or until the filling is set.
5. Allow the pie to cool before serving.
Cooking Time: 45-50 minutes
Pumpkin Pie Cheesecake with Fresh Pumpkin Swirls
This unique dessert combines the warmth of pumpkin pie with the creamy richness of cheesecake, topped with swirls of fresh pumpkin puree. The result is a delightful and unexpected treat perfect for fall gatherings or holiday celebrations.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons melted butter
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 4 large eggs, separated
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
For the fresh pumpkin swirls:
– 1 small sugar pumpkin (about 2 pounds), cooked and mashed
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust according to package instructions.
3. Mix cheesecake ingredients until smooth.
4. Pour cheesecake batter into prepared pan.
5. Dollop fresh pumpkin puree on top of cheesecake.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before serving.
Cooking Time: 1 hour 15 minutes
Coconut Milk Pumpkin Pie with Real Pumpkin Base
Celebrate the flavors of fall with this creamy and aromatic pumpkin pie recipe, infused with the richness of coconut milk and the warmth of real pumpkin puree.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup unsweetened shredded coconut
– 1/4 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
– 1/2 cup coconut milk
Instructions:
1. Preheat oven to 425°F (220°C).
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. Stir in unsweetened shredded coconut and coconut milk.
5. Pour mixture into a pie crust and bake for 15 minutes at 425°F (220°C).
6. Reduce oven temperature to 350°F (180°C) and continue baking for an additional 30-40 minutes, or until the filling is set.
Cooking Time: 45-50 minutes
Dark Chocolate Pumpkin Pie Using Fresh Pumpkin
Experience the perfect blend of warm spices and rich dark chocolate in this seasonal twist on a classic pumpkin pie recipe. This dessert is sure to become a new fall favorite.
Ingredients:
– 1 cup fresh cooked, mashed pumpkin
– 1/2 cup heavy cream
– 1/4 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
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Melt dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
5. Pour melted chocolate into the pumpkin mixture and whisk until fully incorporated.
6. Roll out pie crust to fit a 9-inch pie dish. Fill with the chocolate-pumpkin mixture.
7. Bake for 15 minutes at 425°F (220°C), then 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
Mini Pumpkin Pies with Real Pumpkin Filling
Mini Pumpkin Pies with Real Pumpkin Filling: A delicious and bite-sized twist on classic pumpkin pie, perfect for snacking or serving at your next gathering.
Ingredients:
– 1 cup real pumpkin puree (canned or fresh cooked)
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 egg, beaten
– 1 pie crust (homemade or store-bought), cut into 12 equal pieces
– Whipped cream and pumpkin seeds for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in the egg until well combined.
4. Roll out each pie crust piece into a ball and flatten slightly into a disk shape.
5. Spoon about 1 tablespoon of pumpkin filling onto the center of each dough circle.
6. Fold the dough over the filling to form a triangle or square, pressing edges to seal.
7. Place on a baking sheet lined with parchment paper.
8. Bake for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Caramel Apple Pumpkin Pie with Fresh Pumpkin Puree
This unique pie combines the flavors of caramel, apples, and pumpkin for a delicious dessert perfect for fall gatherings. With the use of fresh pumpkin puree, this recipe offers a rich and authentic taste.
Ingredients:
– 1 cup fresh pumpkin puree
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 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
– 2-3 slices of apple (such as Granny Smith), peeled and sliced
– Caramel sauce for serving
Instructions:
1. Preheat oven to 425°F.
2. In a bowl, whisk together pumpkin puree, heavy cream, sugar, flour, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs and melted butter until well combined.
4. Arrange apple slices on top of the filling.
5. Bake for 15 minutes, then reduce heat to 375°F and continue baking for an additional 30-40 minutes, or until crust is golden brown.
6. Serve warm with caramel sauce drizzled on top.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in the flavors of fall with these 16 delicious pumpkin pie recipes that use real pumpkin puree. From classic homemade pies to innovative twists like bourbon-infused and coconut milk-based versions, there’s something for every taste bud. Discover how to make a traditional Dutch pumpkin pie or try your hand at making a gluten-free almond-crusted pie. Whether you’re a vegan or just looking for a new way to enjoy pumpkin pie, this collection of recipes is sure to satisfy your cravings.
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