12 Classic Pumpkin Pie Recipes for Fall Feasts

As the crisp autumn air rolls in and the leaves turn shades of gold and crimson, nothing transports me back to my childhood quite like the scent of pumpkin pie baking in the oven. I remember piling into my grandparents’ kitchen every Thanksgiving, watching Grandma Libby mix her simple custard filling with fresh pumpkin from the garden patch out back. That pie wasn’t just dessert—it was the heart of our family gatherings, warm slices topped with whipped cream that we’d devour while sharing stories late into the night. Those memories fuel my passion for perfecting pumpkin pies today.

Lately, I’ve been on a kitchen adventure, experimenting with twists on the classic to make it even more irresistible for fall feasts. From infusing bourbon for a boozy kick to swapping crusts for nutty gingersnaps, I’ve baked my way through a dozen variations. In a world craving comfort food amid busy holidays, these recipes prove pumpkin pie isn’t just nostalgic—it’s endlessly versatile, packed with vitamins from pumpkin and spices that boost mood and digestion.

Traditional Pumpkin Pie

This timeless recipe is the gold standard, featuring a flaky homemade crust and silky pumpkin custard spiced just right. Ingredients (for 8 servings): 1 unbaked 9-inch pie crust, 1 can (15 oz) 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 together pumpkin, cream, sugar, eggs, and spices. Pour into crust and bake 15 minutes, then reduce to 350°F for 40-45 minutes until set. Cool completely. This pie offers beta-carotene for immune support and warms you from the inside out with its comforting spices.

Gingersnap Crust Pumpkin Pie

Elevate the classic with a crunchy gingersnap crust that adds spicy contrast to the creamy filling. Ingredients: 2 cups gingersnap crumbs, ⅓ cup melted butter, plus standard pumpkin filling (as above, omit crust).
Mix crumbs and butter, press into a 9-inch pie pan, bake 10 minutes at 350°F. Add filling and bake as directed. The gingersnaps provide extra ginger for digestion and a delightful snap that makes every bite festive.

Spiced Rum Pumpkin Pie

A hint of dark rum infuses warmth and depth, perfect for adult palates at holiday dinners. Ingredients: Standard filling + 2 tbsp dark rum, ½ tsp cloves.
Follow traditional steps, stirring rum and cloves into the custard. Bake as usual. Rum enhances flavors while offering antioxidants; it’s a sophisticated twist that impresses guests.

Maple Syrup Pumpkin Pie

Pure maple syrup swaps sugar for natural sweetness and woodsy notes. Ingredients: Standard filling, sub ¾ cup maple syrup for sugar.
Whisk and bake identically. Maple provides minerals like zinc for immunity, creating a healthier, indulgent pie with fall’s essence.

Pumpkin Cheesecake Pie

Blend pie and cheesecake for a hybrid dessert with tangy richness. Ingredients: Standard crust, 8 oz cream cheese, 1 cup pumpkin puree, ½ cup sugar, 2 eggs, 1 tsp vanilla, spices.
Beat cream cheese smooth, add remaining ingredients, pour into crust, bake 50 minutes at 325°F. Combines protein from cheese with pumpkin’s fiber for a satisfying treat.

Bourbon Pecan Pumpkin Pie

Layer bourbon-spiked pumpkin with crunchy pecans for Southern flair. Ingredients: Standard filling + 2 tbsp bourbon, 1 cup pecans, ¼ cup brown sugar.
Bake pumpkin layer first 30 minutes, add pecan topping, finish 20 minutes. Bourbon and pecans add healthy fats and antioxidants.

Vegan Pumpkin Pie

Creamy without dairy, using coconut milk for lush texture. Ingredients: Gingersnap or graham crust, 15 oz pumpkin, 1 can coconut milk, ¾ cup sugar, 2 tbsp cornstarch, spices.
Whisk, pour, bake as traditional. Dairy-free delight loaded with plant-based nutrients for inclusive feasts.

Gluten-Free Pumpkin Pie

Almond flour crust keeps it crumbly and nutty for all eaters. Ingredients: 1½ cups almond flour, ¼ cup butter, filling as traditional (gluten-free certified).
Press crust, blind bake 10 minutes, add filling. Almonds offer vitamin E for skin health in this accessible classic.

Streusel-Topped Pumpkin Pie

Buttery crumble crowns the pie for extra crunch and flavor. Ingredients: Standard pie + streusel (½ cup oats, ¼ cup brown sugar, ¼ cup flour, 3 tbsp butter).
Bake pie halfway, add streusel, finish baking. Oats boost fiber for heart health in this cozy upgrade.

Mini Pumpkin Pies

Bake in muffin tins for grab-and-go portions at parties. Ingredients: Standard filling scaled for 24 minis, mini crusts or liners.
Fill and bake 20-25 minutes at 350°F. Perfect portions control indulgence while delivering pie joy.

No-Bake Pumpkin Pie

Chill for effortless prep—no oven needed. Ingredients: Graham crust, 15 oz pumpkin, 8 oz whipped topping, 1 pkg instant vanilla pudding, spices.
Mix, chill 4 hours. Instant gratification with low effort, still nutrient-packed.

Pumpkin Pie Bars

Sheet-pan style for crowds, with shortbread base. Ingredients: 2 cups flour, 1 cup butter, double filling, bake in 9×13 pan 45 minutes.
Cut into bars post-cool. Easy serving, same flavors—ideal for potlucks.

These 12 pumpkin pie recipes capture the essence of fall, from nostalgic classics to clever twists that’ll make your feasts unforgettable. Grab your apron, preheat the oven (or not!), and bake up some magic—your taste buds (and loved ones) will thank you!