14 Crowd-Pleasing Pumpkin Pie Recipes Everyone Loves

Written by Clara Bennett in Dessert

Let’s call it seasonal indulgence: you’ll find familiar comfort and surprising twists across 14 pumpkin pies that everyone will pass around. You’ll feel the warm spice, hear the flaky crust, and smell caramelized sugar as you slice through creams, custards, and crunchy tops. You’ll get classics alongside inventive options—dairy-free, boozy, and chocolate-laced—that match any gathering, and a few clever shortcuts that make entertaining effortless.

Classic Old-Fashioned Pumpkin Pie

A cozy, timeless pumpkin pie that’ll fill your kitchen with warm spice and nostalgic charm.

Ingredients:

  • 1 (9-inch) single-crust pie shell (store-bought or homemade)
  • 2 large eggs
  • 1 (15 oz) can pumpkin puree
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cups evaporated milk (or whole milk for a lighter flavor)
  • 2 tablespoons unsalted butter, melted
  • Whipped cream or cinnamon for serving (optional)

How to Make:

  1. Preheat the oven to 425°F (220°C).
  2. Place the pie shell on a baking sheet and crimp the edges as desired.
  3. In a large bowl, whisk the eggs until smooth.
  4. Add the pumpkin puree, brown sugar, granulated sugar, spices, salt, melted butter, and whisk until combined.
  5. Gradually stir in the evaporated milk until the filling is silky and uniform.
  6. Pour the filling into the prepared pie shell and smooth the top.
  7. Bake at 425°F (220°C) for 15 minutes.
  8. Reduce oven temperature to 350°F (175°C) and bake another 40–50 minutes, or until the center is mostly set (it may jiggle slightly).
  9. If the crust browns too quickly, cover the edges with foil after 20–25 minutes.
  10. Remove the pie from the oven and cool on a rack to room temperature, then chill for at least 2 hours to finish setting.
  11. Slice and serve with a dollop of whipped cream or a sprinkle of cinnamon, if you like.

Enjoy a slice of classic, old-fashioned comfort — warm spice and creamy pumpkin in every bite!

Silky French-Style Pumpkin Tart

Silky French-Style Pumpkin Tart — elegant, smooth, and just a touch of autumn charm.

Ingredients:

  • 1 (9- or 10-inch) tart shell, prebaked and cooled (pâte sucrée or store-bought)
  • 1 1/4 cups (300 g) pumpkin purée (not pumpkin pie filling)
  • 3/4 cup (180 ml) heavy cream
  • 1/3 cup (70 g) granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp fine sea salt
  • Zest of 1/2 a small orange (optional, for brightness)
  • Powdered sugar, for dusting (optional)

How to Make:

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, whisk together the pumpkin purée, heavy cream, granulated sugar, eggs, and egg yolk until smooth and glossy.
  3. Stir in vanilla, cinnamon, nutmeg, ginger, salt, and orange zest until evenly combined.
  4. Pour the filling into the prebaked tart shell, smoothing the top with a spatula.
  5. Gently tap the tart on the counter to release any air bubbles.
  6. Bake on the middle rack for 30–40 minutes, until the edges are set and the center slightly jiggles (it will firm as it cools).
  7. Remove from oven and let cool to room temperature, then chill in the refrigerator at least 2 hours to develop the silky texture.
  8. Just before serving, dust with powdered sugar if you like and slice with a warm, dry knife for clean cuts.

Serve chilled or slightly cool — enjoy a slice of silky, French-style pumpkin bliss!

Spiced Pumpkin Cheesecake Pie

Creamy, warmly spiced pumpkin cheesecake tucked into a buttery crust — fall in a forkful.

Ingredients:

  • 1 (9-inch) prepared graham cracker or buttery pie crust
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 1 cup (240 g) canned pumpkin puree
  • 1/2 cup (120 ml) sour cream or plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (or a pinch)
  • 1/4 tsp fine salt
  • Optional: whipped cream and a light dusting of cinnamon for serving

How to Make:

  1. Preheat your oven to 325°F (160°C).
  2. Beat the softened cream cheese and sugar together until smooth and creamy.
  3. Add the egg and vanilla, mixing until combined.
  4. Stir in the pumpkin puree and sour cream (or yogurt) until smooth.
  5. Add the cinnamon, ginger, nutmeg, cloves, and salt; mix briefly to incorporate.
  6. Pour the filling into the prepared pie crust and smooth the top.
  7. Bake on the center rack for 45–55 minutes, until the center is mostly set but slightly jiggly.
  8. Turn off the oven and let the pie cool inside with the door ajar for 30 minutes to prevent cracks.
  9. Chill the pie in the refrigerator for at least 3 hours, preferably overnight, to fully set.
  10. Slice and serve with a dollop of whipped cream and a sprinkle of cinnamon if you like.

Enjoy a rich, cozy slice that tastes like autumn wrapped in dessert!

Maple-Pecan Pumpkin Pie

Maple-Pecan Pumpkin Pie — a cozy, nutty twist on classic pumpkin with rich maple and crunchy pecan topping.

Ingredients:

  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup pure maple syrup (plus 2 tbsp for pecan glaze)
  • 2 large eggs
  • 3/4 cup evaporated milk (or whole milk)
  • 1/4 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup pecan halves, divided (3/4 cup for topping, 1/4 cup chopped into filling or garnish)
  • 2 tbsp unsalted butter, melted (for pecan topping)
  • Optional: whipped cream for serving

How to Make:

  1. Preheat oven to 425°F (220°C). Place the pie crust in a 9-inch pie pan and crimp the edges.
  2. In a large bowl, whisk together pumpkin puree, maple syrup, eggs, evaporated milk, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
  3. Pour the pumpkin filling into the prepared pie crust and smooth the top.
  4. Bake at 425°F for 15 minutes to set the edges, then reduce oven to 350°F (175°C) and bake another 35–40 minutes, or until the center is nearly set (it will still jiggle slightly).
  5. While the pie bakes, mix melted butter with 2 tbsp maple syrup and toss with 3/4 cup pecan halves.
  6. About 10 minutes before the pie finishes, remove it from the oven and sprinkle the maple-coated pecans evenly over the surface. Return to oven and finish baking.
  7. When done, let the pie cool on a rack for at least 2 hours to fully set. Garnish with the reserved chopped pecans and a dollop of whipped cream if desired.
  8. Slice, serve, and enjoy warm or at room temperature.

Serve a slice with a little extra maple drizzle or whipped cream — pure autumn comfort in every bite!

Vegan Coconut Milk Pumpkin Pie

Creamy, tropical pumpkin pie with a flaky crust and silky coconut filling.

Ingredients:

  • 1 9-inch pie crust (store-bought or homemade)
  • 1 15-oz can pumpkin puree
  • 1 14-oz can full-fat coconut milk (shake before opening)
  • 3/4 cup brown sugar (light or dark)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (or substitute allspice)
  • 1/2 teaspoon fine salt
  • 2 tablespoons melted coconut oil or neutral oil (optional, for gloss)
  • Toasted coconut flakes or dairy-free whipped cream for serving (optional)

How to Make:

  1. Preheat your oven to 350°F (175°C).
  2. Fit the pie crust into a 9-inch pie pan and crimp the edges; set aside.
  3. In a large bowl, whisk together pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla, spices, and salt until smooth and well combined.
  4. Stir in the melted coconut oil if using for a silkier finish.
  5. Pour the filling into the prepared pie crust and smooth the top.
  6. Bake on the center rack for 50–60 minutes, until the edges are set and the center jiggles slightly when gently shaken.
  7. Remove from oven and let cool to room temperature, then chill in the refrigerator for at least 3 hours (or overnight) to fully set.
  8. Before serving, top with toasted coconut flakes or dairy-free whipped cream if desired.

Slice, serve, and enjoy a slice of tropical pumpkin bliss!

Gluten-Free Almond Crust Pumpkin Pie

A cozy, nutty twist on classic pumpkin pie — all the flavor, none of the gluten.

Ingredients:

  • 1 3/4 cups almond flour (about 175 g)
  • 2 tbsp coconut flour
  • 2 tbsp granulated sugar (or coconut sugar)
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg (optional)
  • 1 large egg
  • 3 tbsp melted coconut oil or unsalted butter, cooled slightly
  • 1–2 tbsp cold water (only if needed to bring dough together)
  • 1 (15 oz) can pumpkin puree
  • 3/4 cup full-fat evaporated milk or canned coconut milk
  • 2 large eggs
  • 1/2 cup brown sugar (or maple syrup for a less refined option)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves or allspice
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract

How to Make:

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, combine almond flour, coconut flour, sugar, salt, cinnamon, and nutmeg.
  3. Stir in the egg and melted coconut oil (or butter) until a crumbly dough forms; add 1–2 tbsp cold water only if it seems too dry.
  4. Press the dough evenly into the bottom and up the sides of a 9-inch pie pan to form the crust; make the edges neat with your fingers.
  5. Prick the crust bottom a few times with a fork to prevent bubbling.
  6. Bake the crust 10–12 minutes until lightly golden; remove and let cool slightly while you make the filling.
  7. In a mixing bowl, whisk together pumpkin puree, evaporated milk (or coconut milk), eggs, brown sugar (or maple syrup), spices, salt, and vanilla until smooth.
  8. Pour the filling into the pre-baked almond crust and smooth the top.
  9. Bake 40–50 minutes, until the filling is mostly set and the center jiggles slightly when nudged.
  10. Cool the pie on a wire rack to room temperature, then chill in the fridge for at least 2 hours to fully set.
  11. Slice and serve with whipped cream or coconut whipped topping if you like.

Enjoy a slice of autumn — nutty, creamy, and gloriously gluten-free!

Brown Sugar Streusel Pumpkin Pie

Brown Sugar Streusel Pumpkin Pie — a cozy fall classic with a crunchy, caramel-like streusel topping.

Ingredients:

  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 cup evaporated milk (or whole milk)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves (or allspice)
  • 1/2 tsp salt

Streusel:

  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup rolled oats (optional for texture)
  • 1/4 tsp ground cinnamon
  • Pinch of salt
  • 4 tbsp (1/4 cup) cold unsalted butter, cut into small pieces

How to Make:

  1. Preheat oven to 425°F (220°C).
  2. Place the pie crust in a 9-inch pie pan and crimp the edges; set aside.
  3. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, vanilla, spices, and salt until smooth.
  4. Pour the pumpkin filling into the prepared pie crust and smooth the top.
  5. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 30–35 minutes, until the center is just set (a knife inserted near the center should come out mostly clean).
  6. While the pie bakes, make the streusel: in a small bowl combine brown sugar, flour, oats (if using), cinnamon, and salt.
  7. Cut the cold butter into the streusel mixture with a fork or pastry cutter until it resembles coarse crumbs.
  8. With about 10–12 minutes left of baking time, sprinkle the streusel evenly over the pie and return to the oven to finish baking until the streusel is golden and the filling is set.
  9. Remove the pie from the oven and cool on a rack for at least 2 hours so the filling fully sets.
  10. Chill if desired, slice, and serve with whipped cream or a scoop of vanilla ice cream.

Enjoy a slice of autumn — crisp-topped, sweet, and utterly comforting!

Bourbon-Infused Pumpkin Pie

Bourbon-Infused Pumpkin Pie — a silky, spiced pumpkin custard with a warm bourbon kiss.

Ingredients:

  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • 1 can (15 oz) pure pumpkin puree
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves or allspice
  • 1/2 teaspoon fine salt
  • Optional: whipped cream and a sprinkle of cinnamon or chopped toasted pecans for serving

How to Make:

  1. Preheat the oven to 425°F (220°C).
  2. Fit the pie crust into a 9-inch pie pan, crimp the edges, and chill while you mix the filling.
  3. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, heavy cream, and milk until smooth.
  4. Stir in the bourbon, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
  5. Pour the filling into the chilled pie crust and smooth the top.
  6. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35–40 minutes, or until the center is just set (it should jiggle slightly).
  7. If the crust browns too quickly, cover the edges with foil or a pie shield partway through baking.
  8. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours; chilling in the fridge for 2–4 hours will improve slicing.
  9. Serve slices with a dollop of whipped cream and a light sprinkle of cinnamon or toasted pecans if you like.

Enjoy the cozy warmth of pumpkin with a smooth bourbon finish — perfect for sharing.

Chai-Spiced Pumpkin Hand Pies

Flaky, warmly spiced mini pumpkin hand pies — perfect for cozy snacks and fall gatherings.

Ingredients:

  • 1 (9- or 10-inch) pie crust, store-bought or homemade, chilled (or 2 discs of puff pastry)
  • 1 cup canned pumpkin purée
  • 1/4 cup packed brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg (for filling and egg wash, see below)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper (optional, a tiny pinch for warmth)
  • 1/8 teaspoon salt
  • 1 tablespoon heavy cream or milk (for egg wash)
  • 1 tablespoon cornstarch (helps thicken filling)
  • Granulated or turbinado sugar for sprinkling (optional)

How to Make:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together pumpkin purée, brown sugar, granulated sugar, vanilla, egg yolk (reserve white), cornstarch, spices, and salt until smooth.
  3. On a lightly floured surface, roll out chilled crust to about 1/8-inch thick and cut into rounds (about 3–4 inches) using a biscuit cutter or glass.
  4. Spoon about 1 to 1 1/2 teaspoons of pumpkin filling onto the center of half the rounds, leaving a border around the edge.
  5. Brush the edges lightly with a little water, then place a second round on top and press edges together; crimp with a fork to seal.
  6. Transfer pies to the prepared baking sheet; prick each top once or twice with a fork to vent.
  7. Whisk the reserved egg white with the tablespoon of cream or milk and brush over the tops; sprinkle with sugar if desired.
  8. Bake 12–15 minutes, or until golden brown and filling is set; rotate the sheet halfway through if your oven runs hot.
  9. Let pies cool on the pan 5 minutes, then transfer to a wire rack to cool slightly before serving.

Enjoy these warm chai-spiced pumpkin hand pies with a cup of tea or a scoop of vanilla ice cream — fun to hold and impossible to resist!

Salted Caramel Drizzled Pumpkin Pie

A cozy fall classic with a gooey salted caramel twist — pumpkin pie gets decadently dressed up.

Ingredients:

  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • 1 (15 oz) can pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 1 cup evaporated milk (or heavy cream for richer filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup salted caramel sauce, plus extra for drizzling
  • Flaky sea salt for finishing (optional)
  • Whipped cream for serving (optional)

How to Make:

  1. Preheat oven to 425°F (220°C). Place the pie crust in a 9-inch pie pan and crimp the edges.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, spices, and salt until well combined.
  3. Add eggs, one at a time, whisking until smooth.
  4. Stir in evaporated milk (or cream) and vanilla until the filling is homogenous.
  5. Stir in 1/2 cup salted caramel sauce until swirled through the filling.
  6. Pour the filling into the prepared pie crust and smooth the top.
  7. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for 35–45 minutes more, or until the center is set and a knife comes out mostly clean.
  8. Cool the pie on a wire rack for at least 2 hours to let the filling finish setting.
  9. Just before serving, drizzle additional salted caramel over the top and sprinkle a pinch of flaky sea salt, if desired.
  10. Slice, top with whipped cream if you like, and enjoy.

Serve warm or room temperature — every slice tastes like autumn in a jar.

Pumpkin Custard With Gingersnap Crust

Warm, spiced pumpkin custard nestled in a crunchy gingersnap crust—pure cozy dessert bliss.

Ingredients:

  • 1 1/2 cups gingersnap crumbs (about 30 gingersnap cookies, crushed)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 (15 oz) can pumpkin puree
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (or pinch)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • Optional: whipped cream and extra crushed gingersnaps for serving

How to Make:

  1. Preheat the oven to 350°F (175°C).
  2. Mix gingersnap crumbs, melted butter, and 2 tablespoons granulated sugar in a bowl until evenly moistened.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
  4. Bake the crust for 8 minutes, then remove and let cool slightly while you make the custard.
  5. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, spices, salt, and vanilla until smooth.
  6. Whisk in the heavy cream and milk until fully combined and slightly frothy.
  7. Pour the custard mixture into the baked gingersnap crust, smoothing the top.
  8. Place the pie dish on a baking sheet and bake for 35–45 minutes, or until the custard is set at the edges but still slightly jiggly in the center.
  9. Remove from the oven and cool on a rack to room temperature, then refrigerate for at least 2 hours to fully set.
  10. Serve chilled or slightly cool, topped with whipped cream and extra crushed gingersnaps if you like.

Savor each spoonful of this spiced, silky pumpkin custard—it’s fall in a bite!

Mini Pumpkin Lattice Tartlets

Mini Pumpkin Lattice Tartlets — tiny flaky tartlets filled with spiced pumpkin and finished with a pretty lattice top.

Ingredients:

  • 1 sheet store-bought puff pastry (thawed) or pie dough, chilled
  • 1 cup canned pumpkin puree
  • 1/3 cup brown sugar, packed
  • 1 large egg + 1 more egg for egg wash (or use milk for wash)
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves (optional)
  • Pinch of salt
  • 1 tbsp cornstarch (or 1 tbsp flour) to thicken filling
  • 1 tbsp melted butter (optional, for brushing)
  • Powdered sugar for dusting (optional)

How to Make:

  1. Preheat the oven to 375°F (190°C) and lightly grease a mini tart or muffin tin.
  2. In a bowl, whisk together pumpkin puree, brown sugar, 1 egg, vanilla, spices, salt, and cornstarch until smooth and well combined.
  3. On a lightly floured surface, roll out the pastry sheet to smooth seams and cut into rounds slightly larger than your tart wells (about 3–3.5 inches).
  4. Gently press rounds into the tart wells so edges come just above the rim; trim any excess.
  5. Cut remaining pastry into thin strips (about 1/4 inch) to form lattice tops.
  6. Spoon about 1–2 tablespoons of pumpkin filling into each tart shell, leaving a little room at the top.
  7. Lay strips over the filling in a lattice pattern — weave or simply cross if short on time — and press edges to seal.
  8. Beat the remaining egg and brush the lattices and edges lightly for a glossy finish; brush with melted butter if using.
  9. Bake for 18–22 minutes, until pastry is puffed and golden and filling is set (a toothpick should come out mostly clean).
  10. Let tartlets cool in the tin for 5 minutes, then transfer to a rack to cool further; sprinkle with powdered sugar if desired.

Serve warm or at room temperature — bite-sized fall perfection!

Pumpkin-Swirl Chocolate Ganache Pie

Pumpkin-Swirl Chocolate Ganache Pie — a cozy mashup of silky pumpkin spice and rich chocolate that looks elegant and tastes like fall in every bite.

Ingredients:

  • 1 (9-inch) pre-baked pie crust (store-bought or homemade)
  • 1 cup canned pumpkin puree
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup evaporated milk (or whole milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (or substitute additional nutmeg)
  • Pinch of salt
  • 4 ounces semisweet or dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • Optional: whipped cream or toasted pepitas for serving

How to Make:

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, evaporated milk, vanilla, cinnamon, ginger, nutmeg, cloves, and a pinch of salt until smooth.
  3. Pour the pumpkin filling into the pre-baked pie crust and smooth the top.
  4. Bake the pie for 30–35 minutes, or until the center is mostly set (it may have a slight jiggle).
  5. Remove the pie from the oven and let it cool on a wire rack while you make the ganache.
  6. Place the chopped chocolate in a heatproof bowl.
  7. Heat the heavy cream in a small saucepan until it just begins to simmer; don’t boil.
  8. Pour the hot cream over the chopped chocolate and let sit for 1 minute, then stir until glossy and smooth. Stir in the butter until melted and combined.
  9. Spoon the ganache over the cooled pumpkin filling in a swirl pattern; use a knife or skewer to create attractive swirls by dragging through both layers.
  10. Chill the pie in the refrigerator for at least 2 hours to set the ganache and finish chilling the filling.
  11. Slice and serve with a dollop of whipped cream or a sprinkle of toasted pepitas if desired.

Enjoy every decadent, spiced bite — this pie is perfect for sharing (or keeping all to yourself!).

No-Bake Pumpkin Mousse Pie

Light-as-air pumpkin mousse tucked into a crunchy graham crust — dessert without turning on the oven!

Ingredients:

  • 1 9-inch pre-baked graham cracker pie crust (store-bought or homemade)
  • 1 cup canned pumpkin puree (NOT pumpkin pie filling)
  • 8 oz (1 cup) cream cheese, softened
  • 1 cup powdered (confectioners’) sugar
  • 1 1/2 teaspoons pumpkin pie spice, plus extra for garnish
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • Optional: whipped cream and a sprinkle of cinnamon for serving

How to Make:

  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla; mix until well combined and smooth.
  3. In a separate chilled bowl, whip the heavy cream to stiff peaks.
  4. Gently fold about one-third of the whipped cream into the pumpkin mixture to loosen it.
  5. Fold in the remaining whipped cream until the mousse is light and fully blended — don’t overmix.
  6. Spoon or pipe the pumpkin mousse into the pre-baked graham crust, smoothing the top.
  7. Chill the pie in the refrigerator for at least 3 hours, or until set (overnight is best).
  8. Just before serving, top with extra whipped cream and a dusting of pumpkin pie spice or cinnamon if you like.

Slice, serve, and enjoy this no-bake pumpkin treat — cool, creamy comfort in every bite!

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