Kick off your autumn baking with the cozy aroma of real pumpkin! This roundup celebrates 16 delicious pumpkin pie recipes—from classic to creative—all made with homemade or canned puree. Whether you’re a seasoned baker or just love fall flavors, you’ll find the perfect pie to warm your kitchen and delight your taste buds. Let’s dive into these irresistible seasonal treats!
Classic Homemade Pumpkin Pie with Fresh Pumpkin
Ditch the canned stuff—this homemade pumpkin pie starts with a real, roasted sugar pumpkin for deep, caramelized flavor. Transform that gourd into a silky, spiced filling that’ll make your holiday table legendary. It’s easier than you think and tastes infinitely better.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– 1 small sugar pumpkin (about 3 pounds)
– 1 9-inch unbaked pie crust, chilled
– 3 large farm-fresh eggs
– 1 cup heavy whipping cream
– ¾ cup packed light brown sugar
– ¼ cup granulated sugar
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ½ teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 400°F (200°C).
2. Carefully cut the sugar pumpkin in half and scoop out the seeds and stringy pulp.
3. Place the pumpkin halves cut-side down on a parchment-lined baking sheet.
4. Roast for 45-50 minutes, until the flesh is very tender when pierced with a fork.
5. Let the pumpkin cool completely, then scoop the soft flesh into a food processor or blender.
6. Purée the pumpkin until completely smooth, scraping down the sides as needed. Tip: A smooth purée is key for a silky filling—no lumps allowed.
7. Measure out 1 ¾ cups of the fresh pumpkin purée and set aside; reserve any extra for another use.
8. Reduce the oven temperature to 375°F (190°C).
9. In a large bowl, whisk together the farm-fresh eggs until light and frothy.
10. Whisk in the heavy whipping cream, packed light brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, fine sea salt, and pure vanilla extract until fully combined.
11. Gently whisk in the 1 ¾ cups of fresh pumpkin purée until the mixture is uniform and no streaks remain.
12. Place the chilled, unbaked pie crust on a baking sheet (this catches any drips).
13. Pour the pumpkin filling into the pie crust, smoothing the top with a spatula. Tip: Pouring onto the baking sheet prevents messy oven spills.
14. Bake at 375°F (190°C) for 50-60 minutes. The pie is done when the edges are set but the center still has a slight, 2-inch jiggle when gently shaken. Tip: Overbaking causes cracks—pull it while the center is slightly wobbly.
15. Transfer the pie to a wire rack and let it cool completely, about 4 hours, before slicing.
A silky, custard-like texture meets warm, caramel-kissed spice in every bite. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for the ultimate contrast.
Spiced Pumpkin Pie with Freshly Roasted Pumpkin
Crank up the cozy vibes with this fall-forward twist on a classic. We’re ditching canned puree for real-deal roasted pumpkin that brings next-level sweetness and depth. Get ready for a pie that’ll steal the spotlight at any holiday table.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 small sugar pumpkin (about 3 pounds), halved and seeded
– 1 9-inch unbaked pie crust, chilled
– 3 large farm-fresh eggs, at room temperature
– 1 cup heavy cream, cold
– ¾ cup packed dark brown sugar
– 1 tablespoon pure vanilla extract
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon ground cloves
– ¼ teaspoon fine sea salt
– 1 tablespoon unsalted butter, melted
– 1 tablespoon granulated sugar, for sprinkling
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the halved sugar pumpkin cut-side down on a parchment-lined baking sheet.
3. Roast the pumpkin for 45-50 minutes, until the flesh is very tender when pierced with a fork.
4. Let the roasted pumpkin cool completely on the baking sheet for about 30 minutes.
5. Scoop the soft pumpkin flesh away from the skin and into a large bowl, discarding the skin.
6. Use a potato masher or fork to mash the pumpkin flesh until completely smooth. (Tip: For an ultra-silky texture, blend it in a food processor for 30 seconds).
7. Reduce the oven temperature to 375°F (190°C).
8. In a separate large mixing bowl, whisk together the farm-fresh eggs and heavy cream until just combined.
9. Whisk in the dark brown sugar, pure vanilla extract, ground cinnamon, ground ginger, freshly grated nutmeg, ground cloves, and fine sea salt until the mixture is smooth.
10. Fold the smooth pumpkin puree into the spiced egg mixture until fully incorporated and no streaks remain.
11. Place the chilled unbaked pie crust into a 9-inch pie dish.
12. Pour the pumpkin filling into the pie crust, using a spatula to spread it evenly.
13. Brush the edge of the pie crust with the melted unsalted butter.
14. Sprinkle the granulated sugar over the buttered crust edge.
15. Bake the pie on the center oven rack at 375°F (190°C) for 55-60 minutes. (Tip: The pie is done when the center is set and only jiggles slightly when gently shaken).
16. Place the baked pie on a wire rack to cool completely, for at least 4 hours. (Tip: For clean slices, chill the cooled pie in the refrigerator for 1 hour before serving).
Unbelievably creamy and warmly spiced, this pie boasts a velvety texture that melts on the tongue. Serve each slice with a dollop of bourbon-spiked whipped cream or a scoop of vanilla bean ice cream for the ultimate holiday dessert experience.
Creamy Maple Pumpkin Pie Using Real Pumpkin
Oozing with autumnal warmth, this isn’t your average pie. We’re ditching the can for real roasted pumpkin, creating a silky, spiced custard kissed with pure maple syrup. Get ready for a dessert that’s pure, cozy magic.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 70 minutes
Ingredients
– 1 (9-inch) store-bought, flaky pie crust
– 1 small sugar pumpkin (about 2 lbs)
– 3 large, farm-fresh eggs
– 1 cup heavy whipping cream
– 3/4 cup pure maple syrup (Grade A Dark)
– 1/2 cup packed light brown sugar
– 1 tsp pure vanilla extract
– 1 1/2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp fine sea salt
– Whipped cream for serving
Instructions
1. Preheat your oven to 400°F (200°C).
2. Carefully slice the small sugar pumpkin in half and scoop out all the seeds and stringy pulp.
3. Place the pumpkin halves cut-side down on a parchment-lined baking sheet.
4. Roast the pumpkin in the preheated oven for 45-50 minutes, until the flesh is very tender when pierced with a fork.
5. Remove the pumpkin from the oven and let it cool until it’s safe to handle, about 20 minutes.
6. Scoop 1 1/2 cups of the soft, roasted pumpkin flesh into a large mixing bowl, discarding the skin. (Tip: A food processor makes this smooth in seconds).
7. Add the 3 large, farm-fresh eggs, 1 cup heavy whipping cream, 3/4 cup pure maple syrup, 1/2 cup packed light brown sugar, and 1 tsp pure vanilla extract to the bowl with the pumpkin.
8. Whisk these wet ingredients together vigorously until completely smooth and well combined.
9. In a separate small bowl, whisk together 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp fine sea salt.
10. Sift the spice mixture into the wet pumpkin mixture and whisk again until no streaks remain. (Tip: Sifting prevents clumps for a perfectly smooth filling).
11. Place your 1 (9-inch) store-bought, flaky pie crust into a standard pie dish and crimp the edges.
12. Pour the prepared pumpkin filling into the unbaked pie crust.
13. Carefully transfer the pie to the oven, still at 400°F, and bake for 15 minutes.
14. Without opening the door, reduce the oven temperature to 350°F (175°C) and continue baking for 50-55 minutes. (Tip: The pie is done when the center jiggles slightly like set gelatin when gently shaken).
15. Remove the pie from the oven and let it cool completely on a wire rack, at least 4 hours, before slicing.
16. Serve each slice with a generous dollop of whipped cream.
The filling sets into a luxuriously creamy, almost cheesecake-like texture that holds a perfect slice. The real pumpkin and maple syrup create a deep, caramelized sweetness that’s balanced beautifully by the warm spices. For a next-level treat, crumble some gingersnap cookies over the whipped cream topping.
Dutch Pumpkin Pie with Cinnamon and Nutmeg
Pumpkin pie gets a Dutch twist that’s pure holiday magic. Imagine a velvety, spiced filling cradled in a buttery, flaky crust—this is the cozy dessert your table deserves. Whip it up for a showstopper that tastes like a warm hug.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 60 minutes
Ingredients
– 1 9-inch store-bought pie crust, chilled
– 1 15-ounce can pure pumpkin puree
– 3 large farm-fresh eggs, at room temperature
– 1 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon fine sea salt
– 1 12-ounce can evaporated milk
– 1 cup heavy whipping cream, cold
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 425°F.
2. Place the chilled store-bought pie crust into a 9-inch pie dish, pressing it gently against the sides.
3. In a large mixing bowl, combine the pure pumpkin puree, farm-fresh eggs, granulated sugar, ground cinnamon, ground nutmeg, and fine sea salt.
4. Whisk the mixture vigorously until smooth and fully incorporated.
5. Gradually pour in the evaporated milk while whisking continuously to prevent lumps.
6. Pour the filling into the pie crust, spreading it evenly with a spatula.
7. Bake at 425°F for 15 minutes to set the crust.
8. Reduce the oven temperature to 350°F and bake for 45 minutes, or until the center is set and a knife inserted comes out clean.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
10. While the pie cools, make the topping by beating the cold heavy whipping cream and powdered sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 3-4 minutes.
11. Spread the whipped cream over the cooled pie or serve it on the side.
12. Slice and serve immediately, or refrigerate until ready to eat.
Yield a slice with a silky, spiced filling that melts on your tongue, contrasted by that crisp, golden crust. Top it with a dollop of whipped cream for extra decadence, or pair it with a hot coffee to highlight the warm cinnamon and nutmeg notes—it’s a festive treat that’ll have everyone asking for seconds.
Gluten-Free Real Pumpkin Pie with Almond Crust
Ready to ditch the canned stuff? This gluten-free pumpkin pie celebrates real pumpkin flavor with an almond crust that shatters perfectly. Your holiday table just got a major upgrade.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
- 1 ½ cups finely ground almond flour
- ¼ cup cold unsalted butter, cubed
- 1 large farm-fresh egg
- 2 cups roasted pumpkin puree (from a small sugar pumpkin)
- ¾ cup organic cane sugar
- 3 large farm-fresh eggs
- 1 cup rich heavy cream
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp freshly grated nutmeg
- ¼ tsp fine sea salt
Instructions
- Preheat your oven to 350°F (175°C).
- Combine 1 ½ cups finely ground almond flour and ¼ cup cold cubed unsalted butter in a food processor.
- Pulse the mixture until it resembles coarse crumbs, about 10 pulses. Tip: Keep the butter cold for a flakier crust.
- Add 1 large farm-fresh egg to the food processor.
- Pulse just until the dough begins to clump together, about 5 more pulses.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake the empty crust for 10 minutes at 350°F, then remove and let it cool slightly. Tip: This blind bake prevents a soggy bottom.
- In a large mixing bowl, whisk together 2 cups roasted pumpkin puree and ¾ cup organic cane sugar until smooth.
- Add 3 large farm-fresh eggs to the pumpkin mixture and whisk vigorously until fully incorporated.
- Pour in 1 cup rich heavy cream, 1 tsp pure vanilla extract, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp freshly grated nutmeg, and ¼ tsp fine sea salt.
- Whisk the filling until completely smooth and homogenous.
- Carefully pour the filling into the slightly cooled pre-baked crust.
- Bake the pie at 350°F for 45-55 minutes. Tip: The center should jiggle slightly like set gelatin when gently shaken; it will firm as it cools.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
A slice reveals a velvety, spiced filling that tastes deeply of real pumpkin, not spice mix. The almond crust adds a nutty, buttery crunch that makes this pie unforgettable. Serve it slightly warm with a dollop of whipped cream or crumble leftover crust for a festive parfait topping.
Vegan Pumpkin Pie Made from Scratch with Fresh Pumpkin
Unlock the ultimate holiday dessert with this from-scratch vegan pumpkin pie that skips the canned stuff. Using fresh pumpkin creates a naturally sweet, velvety filling that’s dairy-free but decadent. Your guests won’t believe it’s vegan.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 ½ cups all-purpose flour
– ½ teaspoon fine sea salt
– ½ cup cold vegan butter, cubed
– 3-4 tablespoons ice-cold water
– 1 small sugar pumpkin (about 3 pounds)
– ¾ cup full-fat coconut milk
– ¾ cup organic cane sugar
– ¼ cup pure maple syrup
– 3 tablespoons cornstarch
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon ground cloves
– ½ teaspoon vanilla extract
– Pinch of flaky sea salt
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut the sugar pumpkin in half and scoop out the seeds and stringy pulp.
3. Place the pumpkin halves cut-side down on a parchment-lined baking sheet.
4. Roast for 45-50 minutes until the flesh is fork-tender and easily pulls away from the skin.
5. Let the pumpkin cool completely, then scoop 2 cups of the roasted flesh into a blender.
6. Add the full-fat coconut milk, organic cane sugar, pure maple syrup, cornstarch, ground cinnamon, ground ginger, freshly grated nutmeg, ground cloves, vanilla extract, and a pinch of flaky sea salt to the blender.
7. Blend on high for 1-2 minutes until completely smooth and creamy.
8. In a medium bowl, whisk together the all-purpose flour and fine sea salt.
9. Cut in the cold, cubed vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
10. Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together.
11. Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
12. On a lightly floured surface, roll the chilled dough into a 12-inch circle.
13. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides.
14. Trim and crimp the edges as desired.
15. Pour the blended pumpkin filling into the unbaked pie crust.
16. Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F (175°C).
17. Continue baking for 40-45 minutes until the filling is set and the crust is golden brown.
18. Let the pie cool completely on a wire rack for at least 4 hours before slicing.
Outrageously creamy and spiced to perfection, this pie boasts a silky texture that holds its shape beautifully. The fresh pumpkin delivers a deeper, earthier sweetness than canned puree. Serve each slice with a dollop of coconut whipped cream and a sprinkle of cinnamon for a show-stopping finish.
Bourbon-Infused Pumpkin Pie with Real Pumpkin Filling
Crank up the holiday vibes with a pumpkin pie that packs a boozy punch. This isn’t your average dessert—it’s a rich, velvety slice of autumn with a smooth bourbon kick. Forget the canned stuff; we’re using real roasted pumpkin for a deep, caramelized flavor that sings.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1/4 tsp fine sea salt
– 1 large egg, farm-fresh
– 1 tbsp ice water
– 2 cups pumpkin puree, from a roasted sugar pumpkin
– 3/4 cup dark brown sugar, packed
– 1/2 cup heavy cream, full-fat
– 1/4 cup bourbon, smooth and aged
– 3 large eggs, farm-fresh
– 1 tsp ground cinnamon, fragrant
– 1/2 tsp ground ginger, freshly grated
– 1/4 tsp ground nutmeg, freshly grated
– 1/4 tsp fine sea salt
Instructions
1. Preheat your oven to 375°F.
2. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/2 cup cold cubed unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp fine sea salt until it resembles coarse crumbs.
3. Add 1 large farm-fresh egg and 1 tbsp ice water; pulse just until the dough comes together into a ball.
4. Tip: Handle the dough minimally to keep it flaky—overworking leads to toughness.
5. Press the dough evenly into a 9-inch pie dish, crimping the edges with your fingers.
6. Blind bake the crust: line it with parchment paper, fill with pie weights or dried beans, and bake at 375°F for 15 minutes until lightly golden.
7. Remove the weights and parchment; let the crust cool slightly while you make the filling.
8. In a large bowl, whisk together 2 cups roasted pumpkin puree, 3/4 cup packed dark brown sugar, 1/2 cup full-fat heavy cream, 1/4 cup smooth aged bourbon, 3 large farm-fresh eggs, 1 tsp fragrant ground cinnamon, 1/2 tsp freshly grated ground ginger, 1/4 tsp freshly grated ground nutmeg, and 1/4 tsp fine sea salt until smooth and fully combined.
9. Tip: Whisk vigorously to incorporate air—this ensures a light, custardy texture without lumps.
10. Pour the filling into the pre-baked crust, smoothing the top with a spatula.
11. Bake at 375°F for 45-50 minutes, until the edges are set and the center jiggles slightly when shaken.
12. Tip: Check at 40 minutes—if the crust browns too quickly, tent the edges with foil to prevent burning.
13. Let the pie cool completely on a wire rack for at least 2 hours to set fully.
14. Chill in the refrigerator for 4 hours or overnight before serving.
What emerges is a silky, custard-like filling with warm spice notes and a subtle bourbon warmth that lingers. The crust stays crisp, offering a perfect textural contrast. Serve it chilled with a dollop of bourbon-spiked whipped cream for an extra indulgent twist that’ll have everyone asking for seconds.
Spiced Pumpkin Chiffon Pie with Homemade Pumpkin Puree
Just when you thought pumpkin pie couldn’t get more epic—this spiced chiffon version is about to blow your holiday dessert game wide open. Imagine a cloud-like filling with a serious flavor punch, all resting on a buttery crust. It’s the showstopper your table deserves.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 ½ cups finely ground graham cracker crumbs
– ½ cup melted unsalted butter
– ¼ cup granulated sugar
– 1 ½ cups homemade pumpkin puree (from a 3-pound sugar pumpkin)
– ¾ cup packed dark brown sugar
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ¼ teaspoon fine sea salt
– 4 large farm-fresh eggs, separated
– ½ cup whole milk
– 1 envelope (2 ¼ teaspoons) unflavored gelatin
– ¼ cup cold water
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the finely ground graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust.
4. Bake the crust for 10 minutes, or until it’s lightly golden and set. Let it cool completely on a wire rack.
5. In a large saucepan, whisk together the homemade pumpkin puree, packed dark brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and fine sea salt over medium heat.
6. Cook the pumpkin mixture for 5 minutes, stirring constantly, until it’s hot and the sugar has fully dissolved. Remove it from the heat.
7. In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for 5 minutes to bloom.
8. Whisk the bloomed gelatin into the hot pumpkin mixture until it’s completely dissolved and smooth.
9. In a separate bowl, lightly beat the 4 large farm-fresh egg yolks. Gradually whisk in about ½ cup of the warm pumpkin mixture to temper the yolks.
10. Pour the tempered yolk mixture back into the saucepan with the remaining pumpkin mixture, whisking constantly.
11. Stir in the whole milk until fully incorporated. Let the filling cool to room temperature, stirring occasionally—this should take about 20 minutes.
12. In a clean, dry bowl, use an electric mixer to beat the 4 large farm-fresh egg whites on high speed until they form stiff, glossy peaks, about 3-4 minutes.
13. Gently fold the beaten egg whites into the cooled pumpkin mixture until no white streaks remain, being careful not to deflate the mixture.
14. Pour the chiffon filling into the cooled crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until it’s completely set and firm.
15. Just before serving, in a chilled bowl, beat the heavy whipping cream and powdered sugar on high speed until medium peaks form, about 2-3 minutes.
16. Pipe or dollop the whipped cream over the chilled pie. Slice and serve immediately.
The texture is pure magic—a light, airy chiffon that melts on your tongue, balanced by the warm, spiced pumpkin flavor. Serve it with a drizzle of salted caramel or a sprinkle of toasted pecans for an extra crunch that takes it to the next level.
Pumpkin Pecan Pie with Fresh Pumpkin and Caramel Drizzle
Forget basic pumpkin pie—this showstopper combines roasted pumpkin’s earthy sweetness with toasted pecans and a glossy caramel drizzle. You’ll roast fresh pumpkin for deep flavor, then layer it into a spiced custard filling over a buttery crust. Finish with a generous caramel pour that hardens into crackly ribbons.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 70 minutes
Ingredients
– 1 small sugar pumpkin (about 2 pounds), halved and seeded
– 1 cup granulated sugar, divided
– 3 large farm-fresh eggs, at room temperature
– 1 cup heavy cream, cold
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon fine sea salt
– 1 unbaked 9-inch pie crust, chilled
– 1 cup pecan halves, roughly chopped
– 1/2 cup store-bought caramel sauce, thick and pourable
Instructions
1. Preheat your oven to 400°F. Place the pumpkin halves cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes, until the flesh is fork-tender and caramelized at the edges.
2. Let the pumpkin cool slightly, then scoop 1 cup of the roasted flesh into a blender. Purée until completely smooth, scraping down the sides as needed. Tip: Straining the purée through a fine-mesh sieve ensures a silky filling.
3. Reduce the oven temperature to 350°F. In a large bowl, whisk together the pumpkin purée, 3/4 cup of the sugar, eggs, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and salt until fully combined and no streaks remain.
4. Pour the filling into the chilled pie crust. Sprinkle the chopped pecans evenly over the top, then gently press them into the filling with the back of a spoon.
5. Bake the pie on the center rack for 50–55 minutes. The edges should be set, but the center will still have a slight jiggle when shaken. Tip: Shield the crust edges with foil after 30 minutes to prevent over-browning.
6. Transfer the pie to a wire rack and let it cool completely, about 2 hours. Meanwhile, warm the caramel sauce in a small saucepan over low heat until just fluid, stirring constantly.
7. Drizzle the warm caramel generously over the cooled pie in a zigzag pattern. Tip: For clean slices, chill the drizzled pie for 20 minutes to set the caramel.
8. Slice and serve at room temperature or slightly chilled.
Keep slices neat with that caramel drizzle—it firms up into satisfying shards against the creamy, spiced filling. The toasted pecans add a nutty crunch that contrasts beautifully with the smooth pumpkin custard. Try serving it with a dollop of bourbon-spiked whipped cream for an extra festive twist.
Double-Layer Pumpkin Pie with Whipped Cream Topping
Grab your forks—this isn’t your average holiday pie. We’re stacking a spiced pumpkin custard over a silky-smooth cream cheese layer, all crowned with clouds of homemade whipped cream. It’s the showstopper your dessert table has been waiting for.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 (9-inch) store-bought graham cracker pie crust
– 1 (8-ounce) package of full-fat cream cheese, softened to room temperature
– 1 cup of granulated white sugar, divided
– 1 tablespoon of pure vanilla extract
– 1 (15-ounce) can of pure pumpkin puree (not pie filling)
– 3 large farm-fresh eggs, at room temperature
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground ginger
– 1/4 teaspoon of ground nutmeg
– 1/4 teaspoon of ground cloves
– 1 (12-ounce) can of evaporated milk
– 1 cup of heavy whipping cream, chilled
– 2 tablespoons of confectioners’ sugar
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2 minutes.
3. Add 1/2 cup of the granulated sugar and the vanilla extract to the cream cheese; beat again until fully combined and fluffy.
4. Spread this cream cheese mixture evenly into the bottom of the graham cracker crust using a spatula. Set aside.
5. In a separate large bowl, whisk together the pumpkin puree, the remaining 1/2 cup of granulated sugar, the eggs, cinnamon, ginger, nutmeg, and cloves until the mixture is completely smooth and uniform in color.
6. Gradually whisk in the evaporated milk until the pumpkin custard is fully blended and silky.
7. Gently pour the pumpkin custard mixture over the cream cheese layer in the pie crust. Tip: Pour slowly from the side of the bowl to avoid disturbing the bottom layer.
8. Carefully transfer the pie to the preheated oven and bake for 50 to 55 minutes. The pie is done when the edges are set, but the very center (about a 2-inch circle) still has a slight, gentle jiggle when you nudge the pan.
9. Remove the pie from the oven and place it on a wire cooling rack. Let it cool completely at room temperature for at least 2 hours, then refrigerate for a minimum of 4 hours, or preferably overnight, to fully set. Tip: Chilling overnight ensures clean, distinct layers when sliced.
10. Just before serving, make the whipped cream topping: In a chilled metal or glass bowl, combine the cold heavy whipping cream and confectioners’ sugar.
11. Using an electric mixer with clean beaters, whip the cream on medium-high speed until stiff peaks form, about 2-3 minutes. Be careful not to over-whip into butter. Tip: Chilling your bowl and beaters beforehand helps the cream whip faster and hold its shape better.
12. Spread or pipe the freshly whipped cream over the top of the chilled pie.
This pie delivers a fantastic textural play: a firm, spiced pumpkin custard gives way to a tangy, velvety cream cheese surprise. Try serving each slice with a drizzle of warm salted caramel or a sprinkle of toasted pecans for a crunchy contrast to the creamy layers.
Ginger Snap Pumpkin Pie Featuring Real Pumpkin
Just when you thought pumpkin pie couldn’t get better—meet the upgrade. Ginger snap crust meets real pumpkin filling for a holiday knockout. Get ready to bake your new favorite dessert.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups crushed ginger snap cookies
– 6 tablespoons melted unsalted butter
– 1 (15-ounce) can pure pumpkin puree
– 3 large farm-fresh eggs
– 1 cup heavy whipping cream
– 3/4 cup packed light brown sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine 2 cups crushed ginger snap cookies with 6 tablespoons melted unsalted butter until the mixture resembles wet sand.
3. Press the cookie mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Tip: Use the bottom of a measuring cup to compact the crust for a sturdy base.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly on a wire rack.
5. In a large mixing bowl, whisk together 1 can pure pumpkin puree, 3 large farm-fresh eggs, and 1 cup heavy whipping cream until smooth.
6. Add 3/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fine sea salt, and 1 teaspoon pure vanilla extract. Whisk vigorously for 2 minutes until fully combined and slightly frothy. Tip: Whisking well incorporates air for a lighter, fluffier filling.
7. Pour the pumpkin filling into the pre-baked ginger snap crust.
8. Carefully transfer the pie to the oven and bake at 350°F for 45–55 minutes. Tip: The pie is done when the edges are set and the center jiggles slightly when shaken—it will firm up as it cools.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
What emerges is a pie with a spicy, snappy crust that contrasts a velvety, spiced pumpkin center. Serve it chilled with a dollop of whipped cream or warm it slightly for a cozy treat. The ginger snap base adds a crunchy texture that makes every bite unforgettable.
Pumpkin Pie Cheesecake with Fresh Pumpkin Swirls
Viral-worthy dessert alert! This Pumpkin Pie Cheesecake with Fresh Pumpkin Swirls merges two holiday classics into one showstopper. Whip it up for your next gathering—it’s guaranteed to steal the spotlight.
Serving: 10 | Pre Time: 30 minutes | Cooking Time: 65 minutes
Ingredients
– 1 ½ cups finely crushed graham cracker crumbs
– ⅓ cup melted unsalted butter
– ¼ cup granulated sugar
– 24 oz softened cream cheese
– ¾ cup granulated sugar
– 3 large farm-fresh eggs
– 1 cup pure pumpkin puree
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground ginger
– 1 tsp pure vanilla extract
– ½ cup heavy whipping cream
Instructions
1. Preheat your oven to 325°F.
2. Combine 1 ½ cups finely crushed graham cracker crumbs, ⅓ cup melted unsalted butter, and ¼ cup granulated sugar in a medium bowl.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F, then let it cool completely on a wire rack.
5. In a large mixing bowl, beat 24 oz softened cream cheese and ¾ cup granulated sugar on medium speed until smooth, about 2 minutes.
6. Add 3 large farm-fresh eggs one at a time, beating just until combined after each addition.
7. Mix in 1 tsp pure vanilla extract and ½ cup heavy whipping cream until the batter is creamy.
8. Pour two-thirds of the cheesecake batter over the cooled crust.
9. In a separate bowl, whisk together 1 cup pure pumpkin puree, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground ginger.
10. Fold the pumpkin mixture into the remaining one-third of cheesecake batter until fully incorporated.
11. Dollop the pumpkin batter over the plain cheesecake layer in the pan. Tip: Use a knife to gently swirl the batters together for a marbled effect.
12. Place the springform pan in a larger roasting pan and fill the roasting pan with 1 inch of hot water to create a water bath. Tip: This prevents cracks for a silky texture.
13. Bake at 325°F for 55–65 minutes, until the edges are set but the center still jiggles slightly.
14. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sinking.
15. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Gorgeous and decadent, this cheesecake boasts a velvety texture with spiced pumpkin swirls that melt in your mouth. Serve chilled slices with a dollop of whipped cream or a drizzle of caramel for an extra festive touch—it’s the ultimate holiday centerpiece.
Coconut Milk Pumpkin Pie with Real Pumpkin Base
You’ve never had pumpkin pie like this. Coconut milk swaps heavy cream for a silky, dairy-free twist, while real pumpkin purée delivers deep, earthy flavor. This is the holiday dessert upgrade you didn’t know you needed.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 (9-inch) store-bought pie crust, chilled
– 1 (15-ounce) can pure pumpkin purée
– 1 (13.5-ounce) can full-fat coconut milk, shaken well
– ¾ cup granulated sugar
– 2 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ¼ teaspoon fine sea salt
– Whipped cream or coconut whipped cream, for serving
Instructions
1. Preheat your oven to 425°F.
2. Place the chilled pie crust into a 9-inch pie dish and crimp the edges.
3. In a large mixing bowl, whisk together the pure pumpkin purée and full-fat coconut milk until completely smooth.
4. Add the granulated sugar, farm-fresh eggs, pure vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and fine sea salt to the bowl.
5. Whisk vigorously for 2 minutes until the mixture is homogenous and slightly frothy.
6. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
7. Bake at 425°F for 15 minutes to set the crust.
8. Reduce the oven temperature to 350°F without opening the door.
9. Continue baking for 40–45 minutes, until the edges are set and the center jiggles slightly when shaken.
10. Transfer the pie to a wire rack and let it cool completely for at least 4 hours.
11. Slice and serve with a dollop of whipped cream or coconut whipped cream.
Keep it chilled for a firmer slice that holds its shape beautifully. The coconut milk creates an impossibly creamy texture, while the spices warm each bite without overpowering the real pumpkin. For a festive twist, top with toasted coconut flakes or a drizzle of salted caramel.
Dark Chocolate Pumpkin Pie Using Fresh Pumpkin
A holiday classic gets a decadent upgrade. This dark chocolate pumpkin pie swaps canned puree for real roasted pumpkin, creating a silky, spiced filling with a deep cocoa twist that’s pure autumn magic.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 small sugar pumpkin (about 2 lbs), halved and seeded
– 1 9-inch unbaked pie crust, chilled
– 3 large farm-fresh eggs, room temperature
– 3/4 cup granulated sugar
– 1/2 cup packed dark brown sugar
– 1/4 cup unsweetened cocoa powder, sifted
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp freshly grated nutmeg
– 1/4 tsp fine sea salt
– 1 cup heavy whipping cream
– 4 oz high-quality dark chocolate (70%), finely chopped
– 1 tsp pure vanilla extract
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the halved pumpkin, cut-side down, on a parchment-lined baking sheet.
3. Roast for 45-50 minutes until the flesh is fork-tender and easily scooped.
4. Let the pumpkin cool completely, then scoop 1 1/2 cups of flesh into a food processor; discard the skin.
5. Puree the pumpkin until completely smooth, scraping down the sides as needed.
6. In a large mixing bowl, whisk together the farm-fresh eggs, granulated sugar, and dark brown sugar until pale and slightly thickened.
7. Whisk in the sifted cocoa powder, ground cinnamon, ground ginger, freshly grated nutmeg, and fine sea salt until no dry streaks remain.
8. Gradually pour in the heavy whipping cream while whisking constantly to create a homogenous mixture.
9. Fold in the pure pumpkin puree and pure vanilla extract until fully incorporated.
10. Place the chilled unbaked pie crust on a baking sheet.
11. Pour the filling into the crust, using a spatula to smooth the top evenly.
12. Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door.
13. Continue baking for 40-45 minutes until the edges are set and the center jiggles slightly when shaken.
14. Transfer the pie to a wire rack and let it cool completely, about 3 hours, to allow the filling to set fully.
15. In a heatproof bowl set over a saucepan of simmering water, melt the finely chopped dark chocolate, stirring until smooth.
16. Drizzle the melted chocolate over the cooled pie in a decorative pattern.
17. Chill the pie in the refrigerator for at least 1 hour before slicing and serving.
Heavenly slices reveal a velvety, spiced filling with intense chocolate notes, all cradled in a flaky crust. Serve each piece with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for the ultimate festive contrast.
Mini Pumpkin Pies with Real Pumpkin Filling
A holiday game-changer just landed in your kitchen. These mini pumpkin pies pack all the cozy, spiced flavor of the classic dessert into adorable, single-serving bites. Forget the canned stuff—we’re using real pumpkin for a filling that’s impossibly smooth and rich.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (14 oz) of store-bought refrigerated pie crusts, thawed
– 1 ½ cups of roasted pumpkin puree, made from a small sugar pumpkin
– ¾ cup of packed light brown sugar
– 2 large farm-fresh eggs
– 1 cup of heavy whipping cream
– 1 teaspoon of pure vanilla extract
– 1 ½ teaspoons of ground cinnamon
– ½ teaspoon of ground ginger
– ¼ teaspoon of ground nutmeg
– ¼ teaspoon of fine sea salt
– Whipped cream, for serving
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the thawed pie crusts on a lightly floured surface.
3. Use a 3-inch round cutter to stamp out 12 circles from the dough.
4. Gently press each dough circle into the cups of a standard 12-cup muffin tin. Tip: Ensure the dough comes slightly up the sides for easy removal.
5. In a large mixing bowl, combine the roasted pumpkin puree and packed light brown sugar.
6. Whisk in the two large farm-fresh eggs until fully incorporated.
7. Pour in the heavy whipping cream and pure vanilla extract, whisking until smooth.
8. Add the ground cinnamon, ground ginger, ground nutmeg, and fine sea salt to the bowl.
9. Whisk the spice mixture into the wet ingredients until no streaks remain. Tip: For the smoothest filling, strain it through a fine-mesh sieve into a clean bowl.
10. Evenly divide the pumpkin filling among the 12 prepared dough cups in the muffin tin.
11. Carefully transfer the muffin tin to the preheated oven.
12. Bake for 18-22 minutes, or until the filling is set at the edges and slightly jiggly in the center. Tip: Avoid overbaking to prevent cracks.
13. Remove the muffin tin from the oven and place it on a wire rack.
14. Let the mini pies cool in the tin for 15 minutes.
15. Gently run a knife around the edges of each pie to loosen them.
16. Carefully lift each mini pie out of the tin and transfer it to the wire rack.
17. Allow the pies to cool completely to room temperature, about 1 hour.
18. Top each cooled mini pumpkin pie with a dollop of whipped cream before serving.
What you get is a velvety, spiced filling nestled in a flaky, buttery crust. The real pumpkin offers a deeper, earthier sweetness than any canned version. Serve them on a platter for a stunning holiday appetizer, or package them individually as the ultimate edible gift.
Caramel Apple Pumpkin Pie with Fresh Pumpkin Puree
Forget basic pumpkin pie—this caramel apple twist with fresh pumpkin puree is your new holiday showstopper. Fuse sweet-tart apples with velvety pumpkin and a buttery caramel drizzle for a dessert that’s pure comfort. Get ready to bake the pie that’ll steal the spotlight at any gathering.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 unbaked flaky pie crust, chilled
– 2 cups fresh pumpkin puree, smooth and vibrant orange
– 3 large farm-fresh eggs, room temperature
– 1 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1 tsp ground cinnamon, aromatic
– 1/2 tsp ground nutmeg, freshly grated
– 1/4 tsp ground cloves, warm and spicy
– 1/2 tsp fine sea salt
– 1 cup heavy cream, rich and cold
– 2 medium tart apples (like Granny Smith), peeled and thinly sliced
– 1/2 cup homemade caramel sauce, thick and glossy
Instructions
1. Preheat your oven to 425°F (218°C) and place a baking sheet on the lower rack to catch drips.
2. Roll out the chilled flaky pie crust and press it into a 9-inch pie dish, trimming any excess edges.
3. In a large mixing bowl, whisk together the smooth fresh pumpkin puree and room-temperature farm-fresh eggs until fully combined.
4. Add the granulated sugar, packed light brown sugar, aromatic ground cinnamon, freshly grated ground nutmeg, warm ground cloves, and fine sea salt to the bowl, stirring until the mixture is smooth and no lumps remain.
5. Pour in the cold heavy cream and mix gently until the filling is homogenous and silky.
6. Arrange the thinly sliced tart apples evenly over the bottom of the pie crust in a single layer.
7. Slowly pour the pumpkin filling over the apples, using a spatula to spread it evenly without disturbing the apple layer.
8. Place the pie on the preheated baking sheet and bake at 425°F for 15 minutes to set the crust.
9. Reduce the oven temperature to 350°F (177°C) and continue baking for 45 minutes, or until the center is set and a knife inserted comes out clean.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours to prevent cracking.
11. Drizzle the thick homemade caramel sauce over the cooled pie in a zigzag pattern for a decorative finish.
12. Chill the pie in the refrigerator for 1 hour before slicing to allow the flavors to meld and the caramel to set.
Velvety pumpkin melds with tender apples in every bite, while the caramel adds a glossy sweetness that balances the warm spices. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat—it’s a textural dream that’s both creamy and crisp.
Summary
Nourishing your autumn table has never been easier! This roundup proves that from classic to creative, homemade pumpkin pie is a joy to make. We hope you find a new favorite. Don’t forget to bake, share your thoughts in the comments, and pin your top picks to Pinterest for later. Happy baking!
