As the seasons change and the temperature drops, our thoughts turn to warm, comforting desserts that evoke feelings of coziness and joy. And what better way to satisfy those cravings than with a classic slice (or three) of pumpkin pie? But why settle for just any old recipe when you can try something new and exciting?
In this article, we’ll be exploring 20 mouthwatering pumpkin pie recipes that use real pumpkin puree – not canned or frozen. From classic combinations to creative twists, these pies are sure to impress your family and friends (and satisfy your own cravings!). Whether you’re a seasoned baker or just looking for a new recipe to try, we’ve got you covered.
Read on to discover the perfect pie for your next gathering or holiday celebration…
Classic Homemade Pumpkin Pie with Fresh Pumpkin Puree
Classic Homemade Pumpkin Pie with Fresh Pumpkin Puree
Savor the warm, comforting flavors of a traditional pumpkin pie made with fresh pumpkin puree and a touch of spice. This recipe yields a creamy, smooth filling nestled in a flaky pastry crust.
Ingredients:
– 1 cup cooked, mashed fresh pumpkin (about 1 small to medium-sized sugar pumpkin)
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Whipped cream, for serving (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
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. Roll out pie crust and place it in a 9-inch pie dish. Fill with pumpkin mixture.
5. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and bake an additional 30-40 minutes, or until filling is set.
Cooking Time: Approximately 45-50 minutes
Spiced Pumpkin Pie with Cinnamon and Nutmeg
Celebrate the flavors of fall with this classic pumpkin pie infused with warm spices like cinnamon and nutmeg.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup granulated 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)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together pumpkin, sugar, salt, cinnamon, and nutmeg.
3. Beat in the heavy cream until smooth.
4. Beat in the eggs until well combined.
5. Roll out pie crust and fill with the pumpkin mixture.
6. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and continue baking for an additional 30-40 minutes, or until filling is set.
Cooking Time: 45-50 minutes
Creamy Vegan Pumpkin Pie with Coconut Milk
A classic pumpkin pie gets a creamy and dairy-free twist using coconut milk and a touch of spice. This vegan-friendly dessert is perfect for the fall season or any time you need a comforting treat.
Ingredients:
– 1 cup canned pumpkin puree
– 1/2 cup coconut milk
– 1/4 cup maple syrup
– 1 tablespoon cornstarch
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup vegan graham cracker crumbs (gluten-free)
– 1/4 cup unsweetened shredded coconut (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a blender or food processor, combine pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, nutmeg, and salt. Blend until smooth.
3. Pour the mixture into a pie crust made from vegan graham cracker crumbs and press into place.
4. Sprinkle with unsweetened shredded coconut (if using).
5. Bake for 40-45 minutes or until filling is set.
Cooking Time: 40-45 minutes
Maple-Glazed Pumpkin Pie with Whipped Cream
A classic pumpkin pie gets a sweet and sticky makeover with a maple glaze, perfect for the fall season.
Ingredients:
For the pie:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 1 pie crust
For the glaze:
– 1/4 cup pure maple syrup
– 2 tablespoons heavy cream
For the whipped cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pie crust and place in a 9-inch pie dish.
3. In a bowl, whisk together pumpkin, cream, sugar, salt, cinnamon, and nutmeg. Beat in eggs until smooth.
4. Pour filling into pie crust and bake for 15 minutes.
5. Reduce oven temperature to 350°F (180°C) and continue baking for an additional 30-40 minutes or until filling is set.
6. While the pie cools, whisk together maple syrup and heavy cream for the glaze.
7. Spread the glaze over the cooled pie.
8. To make whipped cream, beat heavy cream and sugar until stiff peaks form.
9. Serve the pie with a dollop of whipped cream on top.
Cooking Time: 45-50 minutes
Rustic Pumpkin Pie with a Buttery Crust
This classic pumpkin pie gets a cozy upgrade with a buttery crust and a hint of spice, perfect for a warm and inviting dessert.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 teaspoon salt
For the filling:
– 1 cup cooked, mashed pumpkin (canned or fresh)
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust: In a medium bowl, combine flour, butter, and salt. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Roll out the crust on a lightly floured surface to a thickness of about 1/8 inch. Transfer to a 9-inch pie dish. Trim edges and crimp the border.
4. Prepare the filling: In a large bowl, whisk together pumpkin, cream, sugar, cinnamon, nutmeg, and salt until smooth. Beat in eggs until well combined.
5. Pour the filling into the prepared crust. Bake for 45-50 minutes or until the crust is golden brown and the filling is set.
Cooking Time: 45-50 minutes
Pumpkin Pie with a Graham Cracker Crust
This traditional pumpkin pie recipe gets a delightful twist with a crunchy graham cracker crust, perfect for the fall season. With just a few simple ingredients and steps, you’ll be enjoying a warm and comforting slice in no time.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
For the filling:
– 1 cup cooked, mashed pumpkin (canned or fresh)
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 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 crust ingredients until well combined. Press into a 9-inch pie dish.
3. In a large bowl, whisk together filling ingredients until smooth.
4. Pour filling into crust-lined pie dish and bake for 15 minutes at 425°F (220°C).
5. Reduce heat to 350°F (180°C) and continue baking for an additional 30-40 minutes, or until the filling is set.
Cooking Time: 45-50 minutes
Gluten-Free Pumpkin Pie with Almond Flour
Celebrate the flavors of fall with this gluten-free pumpkin pie recipe, made possible by the versatility of almond flour.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/2 cup heavy cream
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together almond flour, sugar, salt, cinnamon, nutmeg, and ginger.
3. Add pumpkin puree, eggs, heavy cream, and vanilla extract. Whisk until smooth.
4. Pour mixture into a pie crust (homemade or store-bought) and bake for 40-45 minutes, or until the filling is set.
5. Allow the pie to cool before serving.
Cooking Time: 40-45 minutes
Pumpkin Pie with a Streusel Topping
A classic fall dessert gets a delightful twist with this pumpkin pie recipe featuring a crunchy streusel topping. Perfect for your next family gathering or holiday dinner.
Ingredients:
For the pie:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 3 large eggs
For the streusel topping:
– 1/2 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1 teaspoon cinnamon
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, and nutmeg.
3. Beat in eggs until well combined.
4. Roll out pie crust to fit a 9-inch pie dish. Fill with pumpkin mixture.
5. For streusel topping, combine flour, oats, brown sugar, and cinnamon in a bowl. Cut in butter until crumbly.
6. Top pie with streusel mixture and bake for 15 minutes.
7. Reduce oven temperature to 350°F (180°C) and continue baking for an additional 30-40 minutes or until crust is golden.
Cooking Time: 45-50 minutes
Deep-Dish Pumpkin Pie with Extra Filling
This classic Thanksgiving dessert gets a boost of flavor and texture with an extra layer of filling, making it the perfect centerpiece for your holiday table. With its gooey pumpkin goodness and flaky crust, this deep-dish pie is sure to be a hit.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Extra filling ingredients:
+ 1 cup chopped walnuts
+ 1/2 cup caramel sauce
Instructions:
1. Preheat oven to 425°F.
2. In a bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and place in a 9-inch deep-dish pie dish.
5. Pour pumpkin mixture into pie crust.
6. Top with chopped walnuts and drizzle with caramel sauce.
7. Bake for 45-50 minutes or until crust is golden brown and filling is set.
Cooking Time: 45-50 minutes
Mini Pumpkin Pies with Real Pumpkin Filling
These bite-sized pumpkin pies are the perfect treat for fall gatherings or a cozy night in. With a buttery crust and a rich, spiced pumpkin filling, they’re sure to be a hit.
Ingredients:
– 1 cup all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and salt.
3. Add butter and use a pastry blender or your fingers to work it into the flour until mixture resembles coarse crumbs.
4. Gradually add water, stirring with a fork until dough comes together in a ball.
5. Roll out dough on a lightly floured surface to about 1/8 inch thickness.
6. Cut into small squares (about 3 inches per side).
7. Spoon a small amount of pumpkin filling onto each square, leaving a 1/2-inch border around the edges.
8. Fold squares in half over filling, pressing edges together to seal.
9. Place on a baking sheet lined with parchment paper.
10. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Pumpkin Pie with a Pecan Crust
This recipe combines the warm spices and comforting flavors of pumpkin pie with the nutty crunch of a pecan crust. Perfect for fall gatherings or holiday meals, this unique dessert is sure to impress.
Ingredients:
For the crust:
– 1 cup pecans
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
For the filling:
– 1 cup canned pumpkin puree
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, combine pecans, sugar, and salt. Process until coarsely chopped.
3. Add melted butter and process until mixture forms a crumbly crust.
4. Press crust into a 9-inch pie dish.
5. In a separate bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger.
6. Pour filling over crust and bake for 45-50 minutes or until filling is set.
Cooking Time: 45-50 minutes
Chocolate Swirl Pumpkin Pie
Elevate your Thanksgiving dessert game with this unique combination of rich pumpkin and velvety chocolate. This pie is sure to be a hit with both traditionalists and adventurous eaters.
Ingredients:
– 1 cup pumpkin puree
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 tablespoon unsalted butter, melted
– 1/2 cup semi-sweet chocolate chips
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs and melted butter until well combined.
4. Pour filling into pie crust.
5. Drizzle chocolate chips over the filling, creating a swirl pattern.
6. Bake for 15 minutes, then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes, or until crust is golden brown.
Cooking Time: 45-50 minutes
Pumpkin Pie with Bourbon Whipped Cream
This classic pumpkin pie recipe gets a sophisticated twist with the addition of bourbon whipped cream, perfect for your holiday gatherings or cozy nights in. The combination of warm spices and rich cream will leave you and your guests craving more.
Ingredients:
For the pie:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the whipped cream:
– 1 cup heavy cream
– 2 tablespoons bourbon whiskey
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 425°F.
2. In a bowl, whisk together pumpkin, cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and fill with pumpkin mixture.
5. Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 30-40 minutes, or until crust is golden brown.
6. In a bowl, whip heavy cream, bourbon, and sugar until stiff peaks form.
7. Serve pie warm or at room temperature with bourbon whipped cream on top.
Cooking Time: 45-50 minutes
Pumpkin Pie with a Ginger Snap Crust
Pumpkin Pie with a Ginger Snap Crust Recipe
A twist on the classic pumpkin pie recipe, this version features a crunchy ginger snap crust that adds an extra layer of flavor and texture to the traditional dessert.
Ingredients:
For the crust:
– 1 1/2 cups ginger snaps, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
– 1 cup cooked pumpkin puree
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, mix together crushed ginger snaps and sugar.
3. Pour in melted butter and stir until crumbs are evenly moistened.
4. Press crumb mixture into the bottom and up the sides of a 9-inch pie dish.
5. Bake crust for 10 minutes.
6. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
7. Beat in eggs until well combined.
8. Pour filling into baked crust and bake at 425°F for an additional 15-20 minutes or until filling is set.
Cooking Time: 25-30 minutes
Pumpkin Pie with a Brown Sugar Topping
This recipe combines the comforting flavors of pumpkin pie with the sweetness of brown sugar, creating a perfect fall treat. With just a few simple steps, you’ll be enjoying a deliciously warm and aromatic dessert in no time.
Ingredients:
For the pie:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
For the brown sugar topping:
– 1/4 cup light brown sugar
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together pumpkin, cream, sugar, salt, cinnamon, and nutmeg.
3. Beat in eggs until well combined.
4. Pour filling into a pie crust and bake for 15 minutes.
5. Reduce heat to 350°F (175°C) and continue baking for an additional 30-40 minutes or until filling is set.
6. Meanwhile, mix brown sugar and melted butter in a small bowl.
7. Remove pie from oven and spread brown sugar topping evenly over the filling.
8. Return pie to oven and bake for an additional 5 minutes.
Cooking Time: 45-50 minutes
Pumpkin Pie with a Spiced Oat Crust
This recipe combines the comforting flavors of pumpkin and spices with the crunch of an oat crust, perfect for a cozy fall or winter gathering.
Ingredients:
For the crust:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
For the filling:
– 1 cup cooked pumpkin puree
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the crust by mixing all ingredients in a bowl until well combined.
3. Press the mixture into a 9-inch pie dish, making sure to cover the entire surface.
4. Bake the crust for 15-20 minutes or until lightly browned.
5. In a separate bowl, whisk together the pumpkin puree, heavy cream, sugar, cinnamon, nutmeg, and salt.
6. Beat in the eggs until well combined.
7. Pour the filling into the baked pie crust.
8. Bake for an additional 40-45 minutes or until the filling is set.
Cooking Time: 55-65 minutes
Pumpkin Pie with a Caramel Drizzle
Warm up this fall season with a classic pumpkin pie recipe, topped with a rich and creamy caramel drizzle.
Ingredients:
For the pie:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the caramel drizzle:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, whisk together pumpkin, cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and fill with pumpkin mixture.
5. Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 30-40 minutes or until filling is set.
6. While the pie cools, make the caramel drizzle by heating cream, sugar, and butter in a saucepan over medium heat, stirring constantly, until caramel forms.
7. Drizzle caramel over cooled pie.
Cooking Time: 45-50 minutes
Pumpkin Pie with a Cinnamon Roll Crust
This recipe combines the warmth of cinnamon rolls with the classic flavors of pumpkin pie, resulting in a unique and delicious dessert. The cinnamon roll crust adds an extra layer of depth and complexity to this seasonal treat.
Ingredients:
For the crust:
– 1 package active dry yeast
– 2 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
For the pie filling:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust by combining yeast, flour, cinnamon, and sugar in a bowl. Add melted butter, egg, and mix until dough forms.
3. Roll out dough on floured surface to fit a 9-inch pie dish. Place in dish and trim edges.
4. Prepare filling by whisking together pumpkin, heavy cream, sugar, salt, cinnamon, and nutmeg.
5. Pour filling into crust-lined pie dish and bake for 45-50 minutes or until crust is golden brown.
Cook Time: 45-50 minutes
Pumpkin Pie with a Hazelnut Crust
This recipe combines the warm spices of traditional pumpkin pie with the rich, nutty flavor of hazelnuts. The result is a unique and delicious dessert perfect for the fall season.
Ingredients:
For the crust:
– 1 cup hazelnuts
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
For the filling:
– 1 cup canned pumpkin puree
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 425°F (220°C).
2. Grind hazelnuts in a food processor until coarsely chopped.
3. Combine chopped hazelnuts, sugar, flour, salt, and baking powder in a bowl.
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, sugar, salt, cinnamon, nutmeg, and ginger.
6. Pour filling into the prepared crust.
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
Pumpkin Pie with a Vanilla Bean Infusion
Elevate your pumpkin pie game with this unique twist that adds a subtle vanilla bean flavor to the classic dessert.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1/2 vanilla bean, split lengthwise
– 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, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Add eggs one at a time, whisking until fully incorporated.
4. Split the vanilla bean lengthwise and add it to the mixture. Whisk until well combined.
5. Roll out pie crust and place in a 9-inch pie dish. Fill with pumpkin mixture.
6. Bake for 15 minutes, 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
Summary
Pumpkin pie is a classic fall dessert, but why settle for just one recipe when you can have 20? This article features a variety of delicious pumpkin pie recipes using real pumpkin, from classic and traditional to unique and creative twists. Whether you’re looking for vegan or gluten-free options, or just want to try something new, there’s a pumpkin pie recipe here for everyone. With flavors like cinnamon, nutmeg, maple, and bourbon, these pies are sure to be a hit at any fall gathering.
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