Delicious Pumpkin Pie Recipes

Pumpkin pie - autumn's most baked pie and a Thanksgiving meal is not complete without it. This year, spice up your Thanksgiving dessert by dressing up your classic pumpkin pie a little. Get inspired with this list of pumpkin pie recipes that will impress all of your Thanksgiving dinner guests.

Easy Pumpkin Spice Pudding Pie Recipe

This Easy Pumpkin Spice Pudding by Jason Nowak of Taste of Home is an easy and delicious no-bake pie with classic winter flavors-Caramel, pumpkin, nuts, and cream cheese.

Total prep time: 20 minutes + chilling

Yields: 8 servings

Here's what you need:

• 1/3 cup hot caramel ice cream topping, warmed
• 1 graham cracker crust (9 inches)
• 3 tbsp. chopped pecans
• 1/3 cup chopped walnuts

FILLING:

• 1 cup cold whole milk
• ¼ cup refrigerated Italian sweet cream non-dairy creamer
• 1 package (3.4 oz.) instant pumpkin spice pudding mix
• ½ cup Philadelphia ready-to-serve cheesecake filling
• ½ tsp. pumpkin pie spice
• ¼ tsp. ground ginger

TOPPINGS:

• 1 carton (8 oz.) frozen whipped topping, thawed
• 1 tbsp. hot caramel ice cream topping
• 1 tbsp. coarsely chopped walnuts
• 1 tbsp. coarsely chopped pecans

Here's how to make it:

1. Spread caramel topping over the bottom of the crust. Sprinkle with nuts.
2. For the filling, whip creamer, milk, and pudding mix for 2 minutes. Add cheesecake filling and pumpkin pie spice and ginger until blended. Pour over nut mixture. Let stand for 10 minutes.
3. Spread whipped topping overfilling. Refrigerate for 4 hours or overnight until set. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with pecans and walnuts.

Pumpkin Pie with Oat-Pecan Crust Recipe

This Pumpkin Pie with Oat-Pecan Crust by Marian Cooper Cairns and Dawn Perry of Country Living is a level-up pie with sweet candied pecans.

Total prep time: 4 hours and 50 minutes

Yields: 8 servings

Here's what you need:

• 2 c. pecans
• 1 c. old-fashioned rolled oats
• 4 tbsp. unsalted melted butter
• 2 tbsp. granulated sugar
• ¾ tsp. kosher salt, divided
• 1 c. pumpkin puree
• ½ c. heavy cream
• 1/3 c. packed light brown sugar
• ¼ c. whole milk
• 2 large eggs plus 1 large egg white
• ½ tsp. ground cinnamon
• ½ tsp. ground ginger
• Pinch ground cloves
• Candied pecans, for serving

Here's how to make it:

1. Preheat oven to 350 degrees F.
2. On a baking sheet, toast pecans and oats for 10 to 12 minutes until golden and fragrant; let it cool.
3. To make the crust: In a food processor, add butter, granulated sugar, oats, pecans, oats, and salt and process for 2 to 4 minutes until finely ground. Press mixture in bottom and up sides of a 9-inch pie plate. Freeze for 15 minutes. Place the crust on a baking sheet and bake for 20 to 25 minutes until set. Let it cool on a rack.
4. To make the filling: Whip together pumpkin, cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, and ¼ teaspoon salt. Pour into the crust and bake for 40 to 45 minutes until filling is set. Let it cool on a rack.
5. Chill at least 2 hours before serving.
6. Serve topped with candied pecans.

Pumpkin Pie in a Jar Recipe

This Pumpkin Pie in a Jar by Delish is a unique way to serve a crustless pumpkin pie.

Total prep time: 4 hours and 30 minutes

Yields: 4 servings

Here's what you need:

• 3 c. finely crushed ginger snaps, plus more for garnish
• 12 tbsp. melted butter
• 1 15 oz. can pumpkin puree
• 3 tbsp. sugar
• 1 tsp. cinnamon
• 2 c. heavy cream
• 8 oz. softened cream cheese

Here's how to make it:

1. To make the crust: In a large bowl, mix ginger snap crumbs with melted butter until fully coated.
2. Make pumpkin layer: In a small bowl, mix cinnamon, pumpkin puree with 1 tablespoon sugar. (For best results, transfer mixture to a piping bag.)
3. To make the cream layer: In a stand mixer fitted with a whisk attachment, beat heavy cream until stiff peaks form. Fold in cream cheese and the remaining two tablespoons sugar. (For best results, transfer mixture to a piping bag.)
4. Among four mason jars, layer ginger snap crust, pumpkin, and cream alternating until you reach the top of the jar.
5. Garnish with ginger snaps and serve.

Raw Pumpkin Pie Tarts Recipe

These Raw Pumpkin Pie Tarts by Raw Manda are vegan muffin-sized pies with ultra-creamy texture.

Total prep time: 20 minutes

Yields: 12 servings

Here's what you need:

Pumpkin Pie Crust:

• 2 cups dried white mulberries
• 1 cup soft dates
• ½ cup pecans

Pumpkin Pie Filling:

• 2 cups pumpkin puree
• 2 cups soft dates
• ⅓ cup coconut butter
• ¼ cup almond milk
• 2 tsp pure vanilla extract
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1 tsp. ground ginger

Here's how to make it:

1. In a food processor, blend all crust ingredients until thick and uniform crust texture.
2. Scoop the dough and create a bowl shape and place it on parchment-lined muffin pan.
3. Place crust in the freezer while preparing the filling.
4. In a food processor or high-speed blender, blend all filling ingredients until creamy and uniform consistency.
5. Scoop the filling into the frozen crusts.
6. Freeze the pumpkin pie tarts for at least 2 hours.
7. Take the tarts out of the freezer 20-30 minutes before serving.

Coconut Pumpkin Chiffon Pie Recipe

This Coconut Pumpkin Chiffon Pie by Spicy Southern Kitchen is a no-bake pumpkin dessert seasoned with coconut and fall spices.

Total prep time: 4 hours and 40 minutes

Yields: 8 servings

Here's what you need:

• 1 ¼ cups sweetened shredded coconut, divided
• 1 cup graham cracker crumbs
• 1/3 cup melted butter
• ½ cup milk
• 2 envelopes of unflavored gelatin
• 1 (15 oz.) can pumpkin
• 1 tsp. ground cinnamon
• ½ tsp. salt
• ½ tsp. ground nutmeg
• ¼ tsp. ground ginger
• 4 large pasteurized eggs, separated
• ¾ cup plus 3 ½ tbsp. sugar, divided
• 1 (8 oz.) container mascarpone cheese
• 1 cup heavy whipping cream
• 1 tsp. vanilla extract

Here's how to make it:

1. Preheat oven to 350 degrees.
2. On a baking sheet, place coconut and toast in the oven for 8 to 10 minutes, stirring halfway through.
3. In a medium bowl, mix 1 cup coconut, crumbs, melted butter, and 1 tablespoon sugar.
4. Press mixture into a 10-inch pie plate and refrigerate. (You can also use a 9-inch plate. The filling will just be piled higher.)
5. In a 3-quart saucepan, whisk milk and gelatin. Let it stand for 1 minute. Cook over medium heat, stirring constantly for 1 minute until gelatin dissolves.
6. Mix in pumpkin, cinnamon, egg yolks, ginger, nutmeg, salt, and ½ cup sugar.
7. Cook and stir mixture for 5 to 7 minutes. Do not let boil. Turn heat down if it starts to bubble.
8. Into a bowl, pour the mixture and refrigerate for 40 minutes, stirring halfway through. About 15 minutes before the 40 minutes is up, beat egg whites at high speed with a whisk attachment for about 8 to 10 minutes until soft peaks form.
9. Slowly add ¼ cup sugar to egg whites and beat for 2 to 3 minutes until stiff peaks form.
10. Add 1/3 of egg white mixture into pumpkin mixture and fold in with a rubber spatula. Fold in another third and then the remaining egg whites.
11. Pour into crust and chill for 2 hours.
12. Beat mascarpone cream and heavy whipping cream until soft peaks form. Gradually add sugar and vanilla and beat until the mixture is stiff. Spread on top of the pie. Sprinkle with remaining coconut and serve. Store leftovers in the refrigerator.

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The ever-popular pumpkin pie is a simple dessert, but it's a little tricky to make. If you're bored of the classic recipe, check out these delectable and not-so-ordinary pumpkin pie recipes.