14 Crowd-Pleasing Pumpkin Pie Recipes Everyone Loves

Written by Veronica E. Rogers in Dessert

If you’re looking to impress at your next gathering, pumpkin pie is a timeless choice that never disappoints. From the rich, classic version to inventive spins like bourbon and dark chocolate varieties, there’s a recipe for every taste. Even dietary restrictions won’t hold you back, as vegan and gluten-free options are included. Ready to elevate your dessert game this season? Let’s explore these 14 delightful pumpkin pie recipes that everyone will enjoy.

Classic Pumpkin Pie

Classic Pumpkin Pie: The ultimate fall dessert that will warm your heart and home!

Ingredients:

  • 1 (15 oz) can pumpkin puree
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 unbaked 9-inch pie crust
  • Whipped cream (for serving, optional)

How to Make:

  1. Preheat your oven to 425°F (220°C) and get ready to bake!
  2. In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, and eggs.
  3. Add in the ground cinnamon, ginger, nutmeg, cloves, and salt. Mix until everything is well blended.
  4. Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly.
  5. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted in the center comes out clean.
  6. Let the pie cool on a wire rack before serving.
  7. Serve with a dollop of whipped cream if desired, and enjoy the taste of fall!

There’s nothing quite like a slice of classic pumpkin pie to celebrate the season!

Maple Pumpkin Pie

Indulge in the perfect fall dessert with this delightful Maple Pumpkin Pie that combines classic flavors with a touch of sweetness!

Ingredients:

  • 1 ½ cups pumpkin puree
  • 1 cup maple syrup
  • ¾ cup heavy cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 pre-made pie crust (9-inch)

How to Make:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the pumpkin puree, maple syrup, heavy cream, and eggs until smooth.
  3. Stir in the vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
  4. Pour the pumpkin mixture into the pre-made pie crust, spreading it evenly.
  5. Bake in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
  6. Allow the pie to cool for at least 2 hours before slicing.
  7. Serve with a dollop of whipped cream, if desired.

Enjoy this sweet and spiced slice of autumn bliss that will have everyone coming back for seconds!

Pumpkin Cheesecake Pie

Indulge in the creamy, spiced goodness of Pumpkin Cheesecake Pie – the perfect dessert for fall gatherings!

Ingredients:

  • 1 pre-made graham cracker pie crust
  • 8 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • Whipped cream (for topping, optional)

How to Make:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  3. Add the pumpkin puree, sugar, sour cream, eggs, and vanilla extract to the bowl. Mix until fully combined.
  4. Sprinkle in the cinnamon, nutmeg, ginger, and salt. Stir until the spices are well incorporated.
  5. Pour the pumpkin cheesecake mixture into the graham cracker crust, smoothing the top with a spatula.
  6. Bake in the preheated oven for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
  7. Let the pie cool at room temperature for about 30 minutes, then chill in the refrigerator for at least 2 hours before serving.
  8. Top with whipped cream if desired, slice, and enjoy!

This Pumpkin Cheesecake Pie is sure to be the highlight of your dessert table – rich, creamy, and utterly irresistible!

Spiced Pumpkin Pie With Ginger

Ingredients:

  • 1 ½ cups pumpkin puree
  • 1 cup heavy cream
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 pre-made pie crust (9-inch)

How to Make:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, and granulated sugar until smooth.
  3. Add in the eggs one at a time, mixing well after each addition.
  4. Sprinkle in the ground ginger, cinnamon, nutmeg, cloves, and salt. Stir until everything is well combined.
  5. Add the vanilla extract and give it one last good stir.
  6. Pour the pumpkin mixture into the pre-made pie crust, spreading it evenly.
  7. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set.
  8. Let the pie cool before slicing and serving.

Enjoy this delightful spiced pumpkin pie with a dollop of whipped cream for an extra treat!

Dark Chocolate Pumpkin Pie

Indulge in a delightful twist on a classic favorite with this Dark Chocolate Pumpkin Pie!

Ingredients:

  • 1 pre-made pie crust
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup dark chocolate chips
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

How to Make:

  1. Preheat your oven to 350°F (175°C).
  2. In a small saucepan, melt the dark chocolate chips over low heat, stirring until smooth. Set aside to cool slightly.
  3. In a large mixing bowl, combine the pumpkin puree, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until well blended.
  4. Stir the melted chocolate into the pumpkin mixture and mix until fully combined.
  5. Pour the filling into the pre-made pie crust, smoothing the top with a spatula.
  6. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
  7. Let the pie cool before slicing and serving.

Enjoy this rich and creamy dessert that’s sure to impress your friends and family!

Vegan Pumpkin Pie

Indulge in a creamy, spiced delight with this easy Vegan Pumpkin Pie recipe!

Ingredients:

  • 1 ½ cups pumpkin puree (canned or homemade)
  • 1 cup coconut milk (full fat for creaminess)
  • ¾ cup brown sugar (packed)
  • ½ cup maple syrup
  • 3 tablespoons cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 pre-made vegan pie crust

How to Make:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, coconut milk, brown sugar, and maple syrup. Whisk until smooth.
  3. Add in the cornstarch, pumpkin pie spice, vanilla extract, and salt. Mix well until fully combined.
  4. Pour the pumpkin filling into the pre-made vegan pie crust, spreading it evenly.
  5. Bake in the preheated oven for about 50-60 minutes or until the filling is set and slightly firm to the touch.
  6. Let the pie cool completely at room temperature before chilling in the fridge for at least 2 hours.
  7. Serve with your favorite vegan whipped topping and enjoy every bite of this deliciously spiced pie!

Dig into this delightful vegan treat that’s sure to please everyone at your table!

Gluten-Free Pumpkin Pie

Craving a slice of autumn? This gluten-free pumpkin pie is the perfect way to indulge!

Ingredients:

  • 1 ½ cups gluten-free graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup sugar
  • 2 cups canned pumpkin puree
  • 1 cup coconut milk (or any milk of choice)
  • ¾ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt

How to Make:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the gluten-free graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press the crumb mixture into the bottom and up the sides of a pie pan to form the crust.
  4. In another bowl, whisk together the pumpkin puree, coconut milk, brown sugar, eggs, vanilla extract, pumpkin pie spice, and salt until smooth.
  5. Pour the pumpkin filling into the prepared crust, spreading it evenly.
  6. Bake in the preheated oven for about 45-50 minutes or until the filling is set and a knife inserted comes out clean.
  7. Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving.

Slice up a piece of this deliciousness and enjoy the flavors of fall! 🥧🍂

Pumpkin Pie With Almond Milk

Indulge in a creamy, dairy-free delight with this Pumpkin Pie made with almond milk!

Ingredients:

  • 1 unbaked pie crust (store-bought or homemade)
  • 1 cup pumpkin puree
  • 1 cup almond milk
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

How to Make:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the pumpkin puree, almond milk, brown sugar, eggs, and vanilla until smooth.
  3. Add the cinnamon, nutmeg, ginger, and salt; mix until well combined.
  4. Pour the pumpkin mixture into the unbaked pie crust.
  5. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for about 35-40 minutes, or until the filling is set.
  6. Let it cool for a bit before slicing to serve.

Enjoy each slice of this luscious pumpkin pie – it’s a treat that’s simply irresistible!

No-Bake Pumpkin Pie

Ingredients:

  • 1 pre-made graham cracker crust
  • 1 can (15 oz) pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup heavy whipping cream
  • Optional: whipped cream for topping

How to Make:

  1. In a large bowl, combine the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and creamy.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the pumpkin mixture until fully combined. Be careful not to deflate the whipped cream!
  4. Pour the pumpkin filling into the graham cracker crust, smoothing the top with a spatula.
  5. Cover and refrigerate for at least 4 hours, or overnight, to let it set properly.
  6. Serve chilled, topped with a dollop of whipped cream if desired.

Enjoy your delightful, no-fuss pumpkin pie—perfect for any gathering or a cozy night in!

Pumpkin Pie With a Twist of Orange

Get ready to elevate your classic pumpkin pie with a zesty twist of orange!

Ingredients:

  • 1 unbaked 9-inch pie crust
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup heavy cream
  • Zest of 1 orange
  • 1/4 cup fresh orange juice

How to Make:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Stir until everything is well blended.
  3. Add in the eggs one at a time, mixing well after each addition.
  4. Pour in the heavy cream, orange zest, and orange juice. Mix until smooth and creamy.
  5. Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly.
  6. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set.
  7. Let the pie cool completely on a wire rack before serving.

Slice it up and enjoy this delightful twist on a traditional favorite that’s sure to impress your guests!

Bourbon Pumpkin Pie

Indulge in the rich flavors of fall with a delightful twist—Bourbon Pumpkin Pie!

Ingredients:

  • 1 unbaked pie crust
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1/4 cup bourbon
  • 1 teaspoon vanilla extract

How to Make:

  1. Preheat your oven to 425°F (220°C).
  2. Roll out your pie crust and fit it into a 9-inch pie pan, trimming any excess.
  3. In a mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, spices, and salt. Mix well.
  4. Add the eggs, heavy cream, bourbon, and vanilla extract to the bowl. Whisk until smooth and well combined.
  5. Pour the pumpkin mixture into the prepared pie crust.
  6. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is set.
  7. Allow the pie to cool before serving, and enjoy with a dollop of whipped cream!

This Bourbon Pumpkin Pie is sure to become your new favorite fall dessert—perfect for gatherings or a cozy night in!

Pumpkin Pie Bars

Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup sugar
  • 1 (15 oz) can pumpkin puree
  • 1 cup sweetened condensed milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt

How to Make:

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press the crumb mixture evenly into the bottom of your prepared baking dish to form the crust.
  4. In another bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and vanilla until smooth.
  5. Add in the cinnamon, nutmeg, ginger, and salt; mix until fully blended.
  6. Pour the pumpkin mixture over the crust, spreading it out evenly.
  7. Bake for 30-35 minutes, or until the center is set and a toothpick comes out clean.
  8. Let the bars cool completely before slicing into squares.

These Pumpkin Pie Bars are perfect for gatherings or a cozy night in—enjoy every delicious bite!

Mini Pumpkin Pies

Ingredients:

  • 1 cup canned pumpkin puree
  • 1/2 cup sweetened condensed milk
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 package of pre-made mini pie crusts (or your favorite homemade recipe)
  • Whipped cream (for topping)

How to Make:

  1. Preheat your oven to 350°F (175°C) and grab your mini pie crusts.
  2. In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, pumpkin pie spice, and vanilla extract until smooth.
  3. Carefully spoon the pumpkin mixture into each mini pie crust, filling them about 3/4 full.
  4. Place the filled mini pies on a baking sheet and bake for 20-25 minutes, or until the filling is set.
  5. Let them cool for a few minutes before topping with a dollop of whipped cream.

Enjoy these delightful mini pumpkin pies that are sure to bring a smile to every fall gathering!

Pumpkin Chiffon Pie

Indulge in the light, airy bliss of Pumpkin Chiffon Pie – a delightful twist on the classic dessert that’s perfect for any occasion!

Ingredients:

  • 1 pre-baked 9-inch pie crust
  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon unflavored gelatin
  • 2 tablespoons cold water
  • 3 large eggs, separated
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

How to Make:

  1. In a medium bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt until well combined.
  2. In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to soften.
  3. In a saucepan, heat the pumpkin mixture over medium heat until it starts to simmer. Remove from heat.
  4. Stir the softened gelatin into the warm pumpkin mixture until fully dissolved and combined.
  5. In a separate bowl, beat the egg yolks and then slowly whisk them into the pumpkin mixture. Let it cool to room temperature.
  6. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cooled pumpkin mixture.
  7. In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form. Fold the whipped cream into the pumpkin mixture until fully incorporated.
  8. Pour the pumpkin chiffon filling into the pre-baked pie crust and smooth the top.
  9. Chill the pie in the refrigerator for at least 4 hours or until set.
  10. Serve with a dollop of whipped cream on top and enjoy every bite of this heavenly dessert!

Get ready to savor the light and creamy goodness of this Pumpkin Chiffon Pie – it’s truly irresistible!

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