12 Classic Pumpkin Pie Recipes for Fall Feasts
As the leaves turn golden and the air fills with the crisp scent of autumn, nothing transports me back to my childhood quite like the aroma of baking pumpkin pie. I remember piling into my grandparents’ kitchen every Thanksgiving, watching Grandma Libby mix her secret spice blend into a vibrant orange filling, the oven’s warmth chasing away the November chill. Those pies weren’t just dessert—they were the heart of our family gatherings, topped with clouds of whipped cream and stories that lasted long after the plates were cleared.
Lately, I’ve been experimenting in my own kitchen, tweaking classic recipes to capture that nostalgic flavor while adding modern twists like vegan options or boozy infusions. With fall feasts on the horizon, pumpkin pie remains a timeless star—comforting, versatile, and packed with nutrients like vitamin A and fiber. Whether you’re hosting a harvest dinner or craving a cozy treat, these recipes will elevate your season.
Classic Homemade Pumpkin Pie
This timeless recipe uses pure pumpkin puree, warm spices, and a flaky pie crust for the ultimate fall dessert. Ingredients: 1 unbaked pie crust, 15 oz canned pumpkin puree, 1 cup heavy cream, ¾ cup sugar, 3 eggs, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, pinch of salt.
Preheat oven to 425°F. Whisk eggs, sugar, spices, pumpkin, and cream until smooth. Pour into crust and bake 15 minutes, then reduce to 350°F for 40-50 minutes until set. Cool completely. It’s beginner-friendly, naturally gluten-full but nutrient-dense with antioxidants from pumpkin.
Gingersnap Crust Pumpkin Pie
Swap traditional crust for crunchy gingersnaps for a spicy kick. Ingredients: 2 cups crushed gingersnap cookies, 5 tbsp melted butter, 15 oz pumpkin puree, 1 cup evaporated milk, ¾ cup brown sugar, 2 eggs, 1 tsp pumpkin pie spice.
Mix crumbs and butter, press into pie pan, bake 10 minutes at 350°F. Blend remaining ingredients and pour over crust; bake 45-50 minutes. The gingersnap adds bold flavor and texture contrast, plus it’s no-roll crust for ease.
Spiced Rum Pumpkin Pie
Infuse warmth with a splash of rum for an adult twist on the classic. Ingredients: 1 pie crust, 15 oz pumpkin, 1 cup half-and-half, ⅔ cup sugar, 3 eggs, 2 tbsp dark rum, 1 tsp cinnamon, ½ tsp cloves, ¼ tsp allspice.
Blind-bake crust 10 minutes at 375°F. Whisk filling ingredients, pour in, bake 50-55 minutes at 350°F. Rum enhances spices without overpowering, making it festive for holiday parties and subtly boozy.
Creamy Pumpkin Cheesecake Pie
Blend pumpkin with cheesecake for a hybrid indulgence. Ingredients: 1 graham cracker crust, 8 oz cream cheese, 15 oz pumpkin, ½ cup sugar, 2 eggs, 1 tsp vanilla, 1 tsp cinnamon, whipped topping.
Beat cream cheese, add eggs, sugar, vanilla, cinnamon, and pumpkin. Pour into crust, bake 50 minutes at 325°F. Combines pie’s comfort with cheesecake’s richness, lower in sugar than full cheesecakes.
Maple Bourbon Pumpkin Pie
Sweeten naturally with maple syrup and a bourbon hint. Ingredients: 1 pie crust, 15 oz pumpkin, ¾ cup maple syrup, ½ cup heavy cream, 3 eggs, 2 tbsp bourbon, 1 tsp pumpkin spice.
Mix all filling ingredients, pour into par-baked crust, bake 45 minutes at 350°F. Maple adds depth without refined sugar, bourbon brings sophistication—perfect for elegant dinners.
Vegan Pumpkin Pie
Dairy-free delight using coconut milk. Ingredients: 1 vegan pie crust, 15 oz pumpkin, 1 can coconut milk, ¾ cup brown sugar, 2 tbsp cornstarch, 1 tsp cinnamon, ½ tsp ginger.
Whisk ingredients, pour into crust, bake 60 minutes at 350°F. Plant-based, creamy from coconut, and allergy-friendly while retaining classic taste.
Gluten-Free Pumpkin Pie
Almond flour crust keeps it crumbly and nutty. Ingredients: 1½ cups almond flour, ¼ cup butter, 15 oz pumpkin, 1 cup almond milk, ¾ cup sugar, 3 eggs, spices.
Mix crust, press and pre-bake 10 minutes. Blend filling, bake 45 minutes. Gluten-free without sacrificing texture, high in healthy fats.
Streusel-Topped Pumpkin Pie
Crunchy oat topping elevates the classic. Ingredients: 1 pie crust, standard pumpkin filling (as classic), streusel: ½ cup oats, ½ cup brown sugar, ¼ cup butter, ½ cup pecans.
Bake filling 40 minutes, add streusel, bake 15 more at 350°F. Adds texture and nuttiness, great for potlucks.
Silky Smooth Pumpkin Pie
Extra eggs and straining for velvet texture. Ingredients: 1 crust, 15 oz pumpkin (strained), 1½ cups heavy cream, 4 eggs, ½ cup sugar, double spices.
Strain puree, whisk gently, bake low-and-slow 55 minutes at 325°F. Ultra-creamy mouthfeel, impresses guests effortlessly.
Chocolate Chip Pumpkin Pie
Studded with chips for gooey surprise. Ingredients: 1 crust, 15 oz pumpkin, 1 cup milk, ¾ cup sugar, 2 eggs, 1 cup chocolate chips, spices.
Fold chips into filling, bake 50 minutes at 350°F. Chocolate-pumpkin combo is addictive, kid-approved upgrade.
Pecan Pumpkin Pie
Layered with gooey pecans. Ingredients: 1 crust, pumpkin filling, 1 cup pecans, ½ cup corn syrup, ¼ cup sugar.
Pour pumpkin half in crust, top with pecan mix, bake 60 minutes. Doubles down on fall flavors, hearty and satisfying.
Mini Pumpkin Pies
Bite-sized for crowds. Ingredients: Muffin tin liners, double pie dough, mini pumpkin filling batches.
Cut dough for muffin tins, fill, bake 25 minutes at 375°F. Portable, portion-controlled fun for parties.
These 12 pumpkin pie recipes capture the essence of fall in every slice—warm, spiced, and unforgettable. Grab your apron, preheat the oven, and treat your loved ones (or yourself) to these classics. Which one will you bake first? Share your results in the comments!
