As the crisp fall air sets in, our thoughts turn to warm spices and comforting treats. And what’s more quintessential to the season than a slice (or three) of pumpkin pie? But why settle for just one recipe when you can have 20?! In this article, we’re sharing a variety of delicious and easy pumpkin pie recipes that are sure to become new fall favorites.
From classic cream-topped pies to no-bake alternatives and innovative twists, we’ve got something for everyone. Whether you’re a fan of traditional spices or looking to add some vegan or gluten-free flair to your baking, our collection has got you covered. So go ahead, get cozy, and let the pumpkin pie making begin!
Classic Easy Pumpkin Pie with Whipped Cream
Get ready to delight your senses with this classic pumpkin pie recipe, topped with a dollop of creamy whipped cream.
Ingredients:
– 1 cup cooked, mashed pumpkin (canned or fresh)
– 1 cup heavy cream
– 2 large eggs
– 1/2 cup sugar
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together pumpkin, heavy cream, eggs, sugar, salt, cinnamon, and nutmeg until smooth.
3. Roll out the pie crust and place in a 9-inch pie dish. Fill with the pumpkin mixture and smooth top.
4. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes, or until filling is set.
5. Let cool completely before serving. Top with whipped cream, if desired.
Cooking Time: 45-50 minutes
Easy No-Bake Pumpkin Pie with Graham Cracker Crust
Experience the flavors of fall without the hassle of baking! This no-bake pumpkin pie is a quick and easy dessert perfect for any occasion.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 (14 oz) can pumpkin puree
– 1 cup heavy cream
– 2 tablespoons honey
– 1 teaspoon vanilla extract
– Pinch of salt
– Whipped cream and chopped nuts for topping (optional)
Instructions:
1. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
2. Press the mixture into the bottom of a 9-inch pie dish.
3. In a large bowl, combine pumpkin puree, heavy cream, honey, vanilla extract, and salt. Mix until smooth.
4. Pour the pumpkin mixture into the prepared crust.
5. Refrigerate for at least 3 hours or overnight to allow the filling to set.
6. Top with whipped cream and chopped nuts, if desired.
Cooking Time: None! Let it chill in the fridge.
Enjoy your easy no-bake pumpkin pie!
Easy Vegan Pumpkin Pie with Coconut Milk
This vegan pumpkin pie recipe uses coconut milk instead of traditional dairy products, making it a creamy and delicious dessert option for those following a plant-based diet. With just a few simple ingredients and steps, you can create a stunning pie that’s perfect for the fall season.
Ingredients:
– 1 cup canned pumpkin puree
– 1/2 cup coconut milk
– 1/4 cup maple syrup
– 1 tablespoon cornstarch
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 pie crust (homemade or store-bought)
– Whipped coconut cream and pumpkin seeds for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, nutmeg, and salt until smooth.
3. Roll out the pie crust and place it in a 9-inch pie dish.
4. Pour the pumpkin mixture into the pie crust.
5. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes, or until the filling is set.
6. Let cool before serving. Garnish with whipped coconut cream and pumpkin seeds, if desired.
Cooking Time: 45-50 minutes
Easy Gluten-Free Pumpkin Pie
This classic pumpkin pie recipe gets a gluten-free twist without sacrificing flavor or texture. Perfect for the holidays or any time of year, this pie is sure to please even the most discerning palates.
Ingredients:
– 1 cup gluten-free graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 cups cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, mix together gluten-free graham cracker crumbs and sugar.
3. Pour in melted butter; stir until combined.
4. Press mixture into the bottom and up the sides of a 9-inch pie dish.
5. In a separate bowl, whisk together pumpkin puree, heavy cream, salt, cinnamon, and nutmeg.
6. Beat in eggs until smooth.
7. Pour filling into crust and smooth top.
8. Bake for 15 minutes, then reduce heat to 350°F (180°C) and bake an additional 30-40 minutes, or until filling is set.
Cooking Time: 45-50 minutes
Easy Mini Pumpkin Pies with Puff Pastry
Perfect for a Thanksgiving dessert or a fall gathering, these mini pumpkin pies are easy to make and utterly delicious. With the help of puff pastry, you’ll have a sweet treat in no time!
Ingredients:
– 1 package of frozen puff pastry, thawed
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/8 inch thickness. Cut into 12 equal pieces.
3. In a small bowl, mix together pumpkin puree, sugar, salt, cinnamon, nutmeg, and ginger.
4. Place a spoonful of the pumpkin mixture onto the center of each pastry piece. Brush edges with egg wash.
5. Fold pastry in half over filling to form a triangle or a square shape. Press edges to seal.
6. Place pies on prepared baking sheet, leaving about 1 inch between each pie.
7. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Easy Pumpkin Pie with Pecan Streusel Topping
A classic pumpkin pie gets a delightful twist with the addition of a crunchy pecan streusel topping, perfect for the fall season. This easy recipe is sure to become a new family favorite.
Ingredients:
For the pie:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the streusel topping:
– 1/2 cup chopped pecans
– 2 tablespoons all-purpose flour
– 1 tablespoon brown sugar
– 1/4 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pie crust and place in a 9-inch pie dish.
3. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, and nutmeg. Beat in eggs until well combined.
4. Pour filling into pie crust.
5. To make streusel topping, combine pecans, flour, brown sugar, and salt in a small bowl. Add cold butter and use fingers or a pastry blender to work into crumbs.
6. Sprinkle streusel topping over pie.
7. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes, or until filling is set.
Cooking Time: 45-50 minutes
Easy Chocolate Swirl Pumpkin Pie
Easy Chocolate Swirl Pumpkin Pie Recipe
Pumpkin pie just got a whole lot better with the addition of rich, velvety chocolate! This easy-to-make dessert is perfect for the fall season.
Ingredients:
– 1 cup cooked pumpkin puree
– 1 cup heavy cream
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 cup semisweet chocolate chips
– 1 tablespoon unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Melt chocolate chips in the microwave or in a double boiler. Stir until smooth.
5. Pour pumpkin mixture into pie crust. Drizzle with melted chocolate in a swirl pattern.
6. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for an additional 30-40 minutes, or until filling is set.
Cooking Time: 45-50 minutes
Easy Pumpkin Pie Cheesecake Bars
Easy Pumpkin Pie Cheesecake Bars
These creamy, dreamy bars combine the flavors of pumpkin pie with the richness of cheesecake, perfect for a fall dessert or snack.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix crumbs and sugar; add melted butter, stirring until combined. Press into prepared pan.
3. Beat cream cheese until smooth. Add granulated sugar, pumpkin puree, eggs, vanilla extract, and salt. Mix until well combined.
4. Pour cheesecake mixture over crust. Bake for 35-40 minutes or until edges are set and center is slightly jiggly.
5. Let cool completely in pan before refrigerating for at least 2 hours.
Easy Pumpkin Pie Smoothie Bowl
Start your day with a delicious and refreshing smoothie bowl that combines the flavors of pumpkin pie with creamy yogurt and crunchy granola.
Ingredients:
– 1/2 cup frozen pumpkin puree
– 1/2 banana, sliced
– 1/4 cup plain Greek yogurt
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1/4 cup granola
– Whipped cream and chopped nuts for topping (optional)
Instructions:
1. In a blender, combine pumpkin puree, banana, Greek yogurt, honey, cinnamon, and vanilla extract.
2. Blend until smooth and creamy.
3. Pour the mixture into a bowl.
4. Top with granola, whipped cream, and chopped nuts (if using).
5. Serve immediately.
Cooking Time: 5 minutes
Easy Pumpkin Pie Overnight Oats
Start your day with a warm, comforting bowl of pumpkin pie-inspired oats that are surprisingly easy to make and require minimal effort.
Ingredients:
• 1/2 cup rolled oats
• 1/2 cup unsweetened almond milk
• 1/4 cup canned pumpkin puree
• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Pinch of ground nutmeg
• Chopped walnuts or pecans (optional)
Instructions:
1. In a small bowl, mix together oats, almond milk, pumpkin puree, honey, cinnamon, salt, and nutmeg until well combined.
2. Pour the mixture into a jar or container with a lid. Cover and refrigerate overnight for at least 4 hours or up to 24 hours.
3. Just before serving, sprinkle chopped nuts on top (if using).
4. Serve chilled, garnished with additional pumpkin pie spice if desired.
Cooking Time: Overnight, minimum 4 hours
Easy Pumpkin Pie French Toast
Start your day with a twist on classic French toast, infused with the warm spices and comforting flavors of pumpkin pie.
Ingredients:
– 4 slices of bread (preferably Challah or Brioche)
– 1/2 cup milk
– 1 large egg
– 1/4 cup pure pumpkin puree
– 2 tablespoons granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons unsalted butter, melted
– Maple syrup or whipped cream for serving (optional)
Instructions:
1. In a shallow dish, whisk together milk, egg, pumpkin puree, sugar, cinnamon, and nutmeg until well combined.
2. Heat a non-stick skillet or griddle over medium heat.
3. Dip each bread slice into the pumpkin mixture, coating both sides evenly.
4. Place the coated bread slices on the skillet or griddle and cook for 2-3 minutes per side, or until golden brown.
5. Repeat with remaining bread slices.
6. Serve warm French toast with melted butter, maple syrup, or whipped cream if desired.
Cooking Time: 12-15 minutes
Easy Pumpkin Pie Ice Cream
Celebrate fall with this creamy and delicious pumpkin pie ice cream that’s perfect for the holiday season. This recipe combines the warm spices of traditional pumpkin pie with the coolness of homemade ice cream.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup crushed graham crackers (optional)
Instructions:
1. In a medium-sized bowl, whisk together the heavy cream, whole milk, sugar, pumpkin puree, cinnamon, nutmeg, and ginger until well combined.
2. Cover the mixture and refrigerate for at least 2 hours or overnight to allow flavors to meld.
3. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once frozen, transfer the ice cream to an airtight container and add crushed graham crackers if desired.
5. Cook time: 0 minutes (no cooking required).
6. Churn time: approximately 20-30 minutes.
Yield: 1 1/2 quarts
Easy Pumpkin Pie Dip with Cinnamon Chips
Easy Pumpkin Pie Dip with Cinnamon Chips
Summary: This sweet and savory dip combines the warmth of pumpkin pie spices with the crunch of cinnamon chips, perfect for a quick snack or party appetizer.
Ingredients:
– 1 (16 oz) container cream cheese, softened
– 1/2 cup powdered sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup cinnamon chips
Instructions:
1. In a medium bowl, beat the cream cheese until smooth.
2. Gradually add the powdered sugar and mix until combined.
3. Stir in the pumpkin puree, cinnamon, nutmeg, and salt.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, sprinkle the cinnamon chips on top of the dip.
6. Serve with graham crackers, apples, or pears for a delicious snack.
Cooking Time: 10 minutes (preparation), 30 minutes (chilling)
Easy Pumpkin Pie Pancakes
Start your day with a delicious twist on traditional pancakes! These Easy Pumpkin Pie Pancakes are infused with the warm spices and sweet flavor of pumpkin pie, making them a perfect fall treat.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/4 cup canned pumpkin puree
– 2 tablespoons melted butter
– Pumpkin pie spice (optional)
– Whipped cream and maple syrup for serving (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, pumpkin puree, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: 15-20 minutes
Easy Pumpkin Pie Muffins with Cream Cheese Frosting
These moist and flavorful muffins capture the essence of pumpkin pie in a convenient breakfast or snack package, topped with a tangy cream cheese frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup cream cheese frosting (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine pumpkin puree, melted butter, egg, and vanilla extract. Stir until smooth.
4. Add wet ingredients to dry ingredients; stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
Beat until smooth; spread on cooled muffins.
Easy Pumpkin Pie Bread Pudding
Easy Pumpkin Pie Bread Pudding Recipe
Transform classic pumpkin pie into a warm, comforting bread pudding with this simple recipe. Perfect for a cozy fall evening or holiday gathering.
Ingredients:
- 1 loaf of stale bread (white or whole wheat), cut into 1-inch cubes
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup heavy cream or half-and-half (optional)
Instructions:
- In a large mixing bowl, whisk together sugar, flour, baking powder, and salt.
- Add melted butter, eggs, pumpkin puree, cinnamon, nutmeg, and ginger. Whisk until smooth.
- Add bread cubes to the mixture and toss until evenly coated.
- Pour into a 9×13-inch baking dish and bake at 350°F for 35-40 minutes or until golden brown.
- If desired, drizzle with heavy cream or half-and-half before serving.
Cooking Time: 35-40 minutes
Easy Pumpkin Pie Parfait with Granola
Get a taste of fall in every layer with this simple and delicious parfait recipe. Layers of pumpkin pie filling, whipped cream, and crunchy granola come together to create a sweet and satisfying dessert.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup heavy whipping cream
– 2 tablespoons honey
– 1/4 cup granola
– 1/2 cup whipped cream
– Fresh fruit (such as sliced peaches or berries) for garnish
Instructions:
1. In a small bowl, mix together pumpkin puree and honey until well combined.
2. Whip heavy whipping cream until stiff peaks form.
3. Layer the parfait by starting with a spoonful of pumpkin mixture, followed by a dollop of whipped cream, and finishing with a sprinkle of granola.
4. Repeat the layers one more time, ending with a layer of whipped cream on top.
5. Garnish with fresh fruit and serve chilled.
Cooking Time: 10-15 minutes (prep only)
Easy Pumpkin Pie Energy Bites
Add a nutritious twist to traditional energy balls with these bite-sized treats that combine the flavors of pumpkin pie with wholesome ingredients.
Ingredients:
– 2 cups rolled oats
– 1 cup creamy almond butter
– 1/2 cup canned pumpkin puree
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 cup chopped walnuts (optional)
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. In a large mixing bowl, combine oats, almond butter, pumpkin puree, and honey. Mix until smooth.
2. Add salt, walnuts (if using), cinnamon, and nutmeg. Mix until well combined.
3. Use your hands or a small cookie scoop to shape the mixture into bite-sized balls, about 1 inch in diameter.
4. Place energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
5. Store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: None! These energy bites are no-bake and ready to go.
Easy Pumpkin Pie Spice Latte
This recipe brings together the warm spices of pumpkin pie with the comforting richness of a latte, perfect for a crisp fall day or any time you need a pick-me-up.
Ingredients:
– 2 shots of strong brewed coffee
– 1/2 cup milk (whole, 2%, or nonfat)
– 1 tablespoon pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– 1 tablespoon sugar (or to taste)
– Whipped cream and pumpkin pie spice for topping (optional)
Instructions:
1. Brew two shots of strong coffee and pour into a large mug.
2. In a small bowl, whisk together milk, pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger until well combined.
3. Add the sugar to the milk mixture and whisk until dissolved.
4. Pour the milk mixture into the coffee, holding back any foam with a spoon.
5. Top with whipped cream and a sprinkle of pumpkin pie spice, if desired.
Cooking Time: 5 minutes
Easy Pumpkin Pie Milkshake
Cozy up with this creamy treat that combines the flavors of pumpkin pie with a rich milkshake.
Ingredients:
– 1 1/2 cups vanilla ice cream
– 1/4 cup canned pumpkin puree
– 1 tablespoon pumpkin pie spice
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
– Ice cubes (optional)
Instructions:
1. In a blender, combine ice cream, pumpkin puree, pumpkin pie spice, and heavy cream.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add vanilla extract and blend for an additional 10 seconds.
4. Taste and adjust sweetness or spice level to your liking.
5. Pour into glasses and serve immediately. You can add ice cubes if you prefer a thicker milkshake.
Cooking Time: None! Simply blend and serve.
Summary
Get ready to fall for these delicious and easy pumpkin pie recipes! From classic pies with whipped cream to no-bake versions, vegan options, and gluten-free treats, there’s something for everyone. Try your hand at mini pies in puff pastry or indulge in cheesecake bars, smoothie bowls, and ice cream. Even breakfast and snacks get a seasonal twist with pumpkin pie French toast, pancakes, muffins, and energy bites. Don’t forget to warm up with a spicy latte or milkshake. Whether you’re a seasoned baker or just looking for a new fall tradition, these recipes are sure to delight!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
