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 sneaking into my grandma’s kitchen on Thanksgiving mornings, perched on a stool as she whisked together pureed pumpkin, warm spices, and a flaky crust from scratch. Those pies were the centerpiece of our family feasts, evoking coziness and gratitude with every spiced bite. Today, as a food blogger, I still chase that nostalgia, but I’ve evolved it through countless kitchen experiments—like infusing bourbon for a grown-up twist or swapping crusts for nutty gingersnaps.

This fall, I’ve been on a pumpkin pie marathon in my own kitchen, testing variations that honor the classics while adding subtle innovations. Whether you’re hosting a harvest dinner or just craving that perfect slice with whipped cream, these recipes capture the essence of the season. Pumpkin pie isn’t just dessert; it’s a celebration of fall’s bounty, packed with vitamins from pumpkin and comforting spices that boost mood and digestion.

Traditional Pumpkin Pie

This timeless recipe is the gold standard, featuring a buttery homemade crust filled with creamy pumpkin custard seasoned with cinnamon, ginger, and nutmeg. Ingredients (for 8 servings): 1 unbaked pie crust, 15 oz canned pumpkin puree, 1 cup heavy cream, 3/4 cup sugar, 3 eggs, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, pinch of salt. Mix pumpkin, sugar, spices, eggs, and cream until smooth; pour into crust and bake at 425°F for 15 minutes, then 350°F for 40-50 minutes until set. It’s naturally rich in vitamin A for eye health and a simple crowd-pleaser that requires minimal effort for maximum comfort.

Gingersnap Crust Pumpkin Pie

Elevate the classic with a crunchy gingersnap crust that amplifies the spice profile. Ingredients: 2 cups gingersnap crumbs, 1/4 cup melted butter, plus standard pumpkin filling (as above). Press crumb mixture into a pie pan, bake 10 minutes at 350°F, add filling, and bake as usual. The gingersnaps add bold flavor and texture contrast, plus ginger aids digestion—perfect post-feast.

Spiced Rum Pumpkin Pie

A boozy twist on tradition, infusing dark rum for depth. Ingredients: Standard filling plus 2 tbsp dark rum and extra 1/2 tsp nutmeg. Whisk rum into the mix before baking. The rum enhances caramel notes, offering antioxidants from spices while making it an indulgent adult treat that’s still easy to prepare.

Maple Syrup Pumpkin Pie

Swap sugar for pure maple syrup for a natural, earthy sweetness. Ingredients: Standard filling with 3/4 cup maple syrup instead of sugar. Blend and bake identically. Maple provides minerals like zinc for immunity, delivering a cleaner sweetness that’s quintessentially fall-forward.

Pumpkin Cheesecake Pie

Hybrid heaven: creamy cheesecake swirled into pumpkin. Ingredients: Standard crust; filling: 8 oz cream cheese, 1 cup pumpkin, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, spices. Beat cream cheese smooth, fold in pumpkin mix, bake 50 minutes at 350°F. Combines protein from cheese with pumpkin’s fiber for a satisfying, no-fuss dessert.

Bourbon Pecan Pumpkin Pie

Layered with bourbon-soaked pecans for crunch. Ingredients: Standard filling + 2 tbsp bourbon, 1 cup pecans, 1/4 cup brown sugar topping. Bake pie halfway, add pecan mixture, finish baking. Bourbon and pecans add healthy fats and antioxidants, turning it into a festive showstopper.

Vegan Pumpkin Pie

Plant-based perfection using coconut milk. Ingredients: Gingersnap or graham crust; 15 oz pumpkin, 1 can coconut milk, 3/4 cup sugar, 2 tbsp cornstarch, spices. Whisk, bake as usual. Dairy-free and full of anti-inflammatory coconut benefits, ideal for inclusive gatherings.

Streusel-Topped Pumpkin Pie

Classic pie crowned with buttery streusel. Ingredients: Standard pie; topping: 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup oats, 3 tbsp butter, cinnamon. Bake pie halfway, sprinkle streusel, bake 20 more minutes. Adds fiber-rich oats for sustained energy.

Chocolate Swirl Pumpkin Pie

Marbled with dark chocolate for decadence. Ingredients: Standard filling; melt 4 oz dark chocolate, swirl into batter before baking. Chocolate’s flavonoids pair with pumpkin for heart-healthy indulgence without complexity.

Brown Butter Pumpkin Pie

Richness from browned butter in the crust and filling. Ingredients: Standard + 1/2 cup browned butter (cook until nutty). Incorporate into dough and mix. Elevates flavor with toasty notes and vitamin E from butter.

Mini Pumpkin Pies

Bite-sized for parties, using muffin tins. Ingredients: Pie dough circles, scaled-down filling (1 tbsp per mini). Bake 20-25 minutes at 350°F. Portion control makes them guilt-free, great for sharing seasonal joy.

Gluten-Free Pumpkin Pie

Almond flour crust keeps it classic. Ingredients: 1.5 cups almond flour, 1/4 cup butter, filling standard. Press crust, blind bake 10 minutes, add filling. Nutritious almonds provide protein, accessible for all diets.

These 12 pumpkin pie recipes are your ticket to fall feast stardom—simple, scalable, and bursting with seasonal magic. Grab some cans of puree, preheat your oven, and create your own traditions; your kitchen (and guests) will thank you!