Top 10 Amazing Pumpkin Pie Recipes for Fall Baking
Nothing beats the warm, spiced aroma of pumpkin pie baking in your oven during fall season. These incredible pumpkin pie recipes bring together classic flavors with creative twists.
From traditional family favorites to no-bake options, each recipe delivers that perfect balance of creamy pumpkin filling and aromatic spices everyone craves.
01. Grandma’s Spiced Pumpkin Pie
Rich, deeply spiced pumpkin pie with layers of warm flavor from dual sugars. This traditional recipe creates the perfect balance of sweetness and spice in every bite.
Ingredients: 1 unbaked 9-inch pie crust, 1¾ cups pumpkin puree, 3 large eggs, ½ cup white sugar, ¼ cup brown sugar, 1 cup evaporated milk, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, ½ teaspoon salt.
How To Make Grandma’s Spiced Pumpkin Pie
1. Preheat your oven to 425°F and place the unbaked pie crust in a 9-inch pie pan, crimping the edges decoratively for a beautiful presentation.
2. Whisk together pumpkin puree, eggs, both sugars, and all spices in a large bowl until completely smooth and well combined, ensuring no lumps remain in the mixture.
3. Gradually stir in evaporated milk until the filling is silky and uniform in color, then pour into the prepared crust, filling it almost to the top edge.
4. Bake for 15 minutes at 425°F, then reduce temperature to 350°F and continue baking for 40-50 minutes until a knife inserted near center comes out clean and filling is set.
02. Fresh Pumpkin Custard Pie
Made entirely from scratch using fresh sugar pumpkins for unmatched flavor depth. This recipe transforms whole pumpkins into silky, restaurant-quality custard filling that tastes incredible.
Ingredients: 1 unbaked pie crust, 2 cups fresh pumpkin puree, 3 large eggs, ¾ cup heavy cream, ½ cup brown sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ½ teaspoon salt.
How To Make Fresh Pumpkin Custard Pie
1. Cut a 3-pound sugar pumpkin in half, scoop out seeds, and roast cut-side down at 400°F for 45 minutes until flesh is tender when pierced with a fork.
2. Let pumpkin cool completely, then scoop out flesh and puree in a food processor until completely smooth, measuring out exactly 2 cups for the recipe.
3. Beat eggs thoroughly in a large bowl, then whisk in fresh pumpkin puree, cream, brown sugar, vanilla, and all spices until mixture is perfectly smooth and well combined.
4. Pour filling into unbaked crust and bake at 425°F for 15 minutes, then reduce to 350°F and bake 35-40 minutes until center is just set but still slightly jiggly.
5. Cool completely on a wire rack for at least 3 hours before slicing to allow the custard to fully set and develop its perfect creamy texture.
03. Paradise Three-Layer Pumpkin Pie
Spectacular layered dessert combining cheesecake, pumpkin custard, and crunchy pecan streusel. Each distinct layer creates a symphony of textures and flavors in every forkful.
Ingredients: 1 baked pie crust, 8 oz cream cheese, ¼ cup sugar, 1 egg, 1½ cups pumpkin puree, 2 eggs, ½ cup brown sugar, ½ cup evaporated milk, 1 teaspoon pumpkin pie spice, ½ cup chopped pecans, ¼ cup flour, 3 tablespoons butter.
How To Make Paradise Three-Layer Pumpkin Pie
1. Beat softened cream cheese with ¼ cup sugar and 1 egg until smooth and fluffy, then spread evenly in the cooled baked pie crust as your first layer.
2. Refrigerate the cream cheese layer for 30 minutes to set properly while you prepare the pumpkin filling, ensuring distinct layers that won’t blend together during baking.
3. Whisk together pumpkin puree, 2 eggs, brown sugar, evaporated milk, and pumpkin pie spice until smooth, then carefully pour over the chilled cream cheese layer.
4. Mix chopped pecans, flour, and cold butter pieces with your fingers until mixture resembles coarse crumbs, then sprinkle evenly over the pumpkin layer.
5. Bake at 350°F for 45-50 minutes until pumpkin layer is set and streusel is golden brown, then cool completely before refrigerating for at least 4 hours.
04. No-Bake Double Layer Delight
Effortless two-layer pie featuring fluffy cheesecake bottom and spiced pumpkin pudding top. This make-ahead dessert sets perfectly in the refrigerator without any baking required.
Ingredients: 1 graham cracker crust, 8 oz cream cheese, ½ cup powdered sugar, 1 cup whipped topping, 1½ cups pumpkin puree, 1 package instant vanilla pudding mix, ½ cup milk, 1 teaspoon pumpkin pie spice, additional whipped topping for garnish.
How To Make No-Bake Double Layer Delight
1. Beat cream cheese and powdered sugar with an electric mixer until light and fluffy, about 3 minutes, then gently fold in 1 cup of whipped topping until just combined.
2. Spread the cream cheese mixture evenly in the graham cracker crust, creating a smooth bottom layer that reaches all edges of the crust.
3. Whisk together pumpkin puree, pudding mix, milk, and pumpkin pie spice until thick and smooth, beating for 2 minutes until mixture holds its shape when lifted.
4. Carefully spoon pumpkin mixture over cream cheese layer, spreading gently to avoid disturbing the bottom layer, then smooth the top with an offset spatula.
5. Refrigerate for at least 4 hours or overnight until both layers are completely set, then garnish with additional whipped topping before serving chilled slices.
05. Perfect Spice Blend Pumpkin Pie
Expertly spiced pumpkin pie with extra egg yolks to prevent cracking. The secret five-spice addition creates complex flavor layers that make this pie absolutely unforgettable.
Ingredients: 1 unbaked pie crust, 1¾ cups pumpkin puree, 3 large eggs plus 2 egg yolks, ¾ cup brown sugar, 1 cup heavy cream, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon Chinese five-spice powder, ½ teaspoon salt.
How To Make Perfect Spice Blend Pumpkin Pie
1. Whisk together whole eggs and egg yolks in a large bowl until well beaten, then gradually add brown sugar, whisking constantly until mixture is smooth and well combined.
2. Add pumpkin puree and all spices to the egg mixture, whisking thoroughly to ensure even distribution of spices throughout the filling for consistent flavor in every bite.
3. Slowly pour in heavy cream while whisking continuously, creating a silky smooth filling that’s free of lumps and perfectly seasoned with the aromatic spice blend.
4. Pour filling into unbaked crust and bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake 35-40 minutes until center is just set.
5. Cool completely on a wire rack without moving the pie, allowing the extra egg yolks to set the custard properly and create that perfect crack-free surface.
06. Gelatin-Set No-Bake Pumpkin Pie
Firm-textured no-bake pie with graham cracker crust that slices beautifully. Unflavored gelatin ensures this pie holds its shape perfectly while maintaining that creamy pumpkin flavor.
Ingredients: 1 graham cracker crust, 1 envelope unflavored gelatin, ¼ cup cold water, 1½ cups pumpkin puree, ½ cup sugar, ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, 1 cup heavy cream, whipped topping for serving.
How To Make Gelatin-Set No-Bake Pumpkin Pie
1. Sprinkle gelatin over cold water in a small bowl and let stand for 5 minutes until it blooms and becomes spongy, which is essential for proper setting.
2. Heat ½ cup of the pumpkin puree in a saucepan over medium heat, then stir in the bloomed gelatin until completely dissolved and mixture is smooth.
3. Remove from heat and whisk in remaining pumpkin puree, sugar, and all spices until well combined, then let cool to room temperature, stirring occasionally.
4. Whip heavy cream to soft peaks, then gently fold into the cooled pumpkin mixture until just combined, being careful not to deflate the whipped cream.
5. Pour into graham cracker crust and refrigerate for at least 4 hours until completely set and firm enough to slice cleanly with a sharp knife.
07. Bite-Sized Pumpkin Squares
Individual pumpkin dessert squares with buttery oat crust and classic pumpkin topping. These portable treats are perfect for parties and easier to serve than traditional pie slices.
Ingredients: 1 cup flour, ½ cup brown sugar, ½ cup butter, ½ cup rolled oats, 1½ cups pumpkin puree, 2 large eggs, ¾ cup evaporated milk, ½ cup sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon salt.
How To Make Bite-Sized Pumpkin Squares
1. Mix flour, brown sugar, cold butter pieces, and oats with a pastry cutter until mixture resembles coarse crumbs, then press firmly into a greased 9×13 inch baking pan.
2. Bake the crust at 350°F for 15 minutes until lightly golden and set, creating a sturdy base that won’t get soggy under the pumpkin layer.
3. Beat together pumpkin puree, eggs, evaporated milk, sugar, pumpkin pie spice, and salt until smooth and well combined, ensuring no streaks remain in the mixture.
4. Pour pumpkin mixture over the hot crust and return to oven for 25-30 minutes until filling is set and doesn’t jiggle when pan is gently shaken.
5. Cool completely in the pan before cutting into squares, using a sharp knife to create clean edges and perfectly portioned individual servings that hold their shape.
08. Five-Ingredient Easy Pumpkin Pie
Incredibly simple pumpkin pie requiring just five basic ingredients. Sweetened condensed milk creates rich creaminess while pumpkin pie spice provides all the flavor complexity you need.
Ingredients: 1 unbaked 9-inch pie crust, 1¾ cups pumpkin puree, 1 can sweetened condensed milk, 2 large eggs, 1 teaspoon pumpkin pie spice.
How To Make Five-Ingredient Easy Pumpkin Pie
1. Whisk eggs thoroughly in a large mixing bowl until well beaten and slightly frothy, creating the base for your simple but delicious pumpkin filling.
2. Add pumpkin puree to the beaten eggs and whisk until completely smooth, ensuring no lumps remain that could create texture issues in the finished pie.
3. Pour in the entire can of sweetened condensed milk and add pumpkin pie spice, whisking everything together until the mixture is uniform in color and consistency.
4. Pour the filling into your unbaked pie crust and bake at 425°F for 15 minutes, then reduce temperature to 350°F and continue baking for 35-40 minutes.
5. Test for doneness by inserting a knife near the center – it should come out clean when the pie is ready, then cool completely before serving for best texture.
09. Walnut Streusel Pumpkin Pie
Traditional pumpkin pie elevated with crunchy walnut streusel topping that adds texture and nutty flavor. This family favorite presentation makes an impressive centerpiece for any holiday table.
Ingredients: 1 unbaked pie crust, 1¾ cups pumpkin puree, 3 eggs, ¾ cup sugar, 1 cup evaporated milk, 1 teaspoon pumpkin pie spice, ½ teaspoon salt, ½ cup chopped walnuts, ⅓ cup flour, ⅓ cup brown sugar, 3 tablespoons cold butter.
How To Make Walnut Streusel Pumpkin Pie
1. Beat eggs in a large bowl, then whisk in pumpkin puree, sugar, evaporated milk, pumpkin pie spice, and salt until the mixture is completely smooth and well combined.
2. Pour the pumpkin filling into your unbaked pie crust, filling it almost to the top edge for a generous amount of delicious pumpkin custard.
3. Bake at 425°F for 15 minutes, then reduce temperature to 350°F and continue baking for 25 minutes until filling is partially set but still slightly jiggly in center.
4. Meanwhile, combine chopped walnuts, flour, brown sugar, and cold butter pieces, mixing with your fingers until mixture forms coarse, crumbly streusel topping.
5. Remove pie from oven and carefully sprinkle streusel evenly over the surface, then return to oven for 15-20 minutes until topping is golden brown and filling is completely set.
10. Vanilla Ice Cream Pumpkin Pie
Unique pumpkin pie made with melted vanilla ice cream instead of traditional dairy. This creative twist creates incredibly rich, creamy texture with subtle vanilla notes throughout every bite.
Ingredients: 1 unbaked 9-inch pie crust, 1¾ cups pumpkin puree, 2 large eggs, 1½ cups vanilla ice cream (melted), ½ cup brown sugar, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ½ teaspoon salt.
How To Make Vanilla Ice Cream Pumpkin Pie
1. Let vanilla ice cream sit at room temperature until completely melted, or microwave briefly and stir until smooth, creating your unique liquid dairy base for the filling.
2. Beat eggs thoroughly in a large mixing bowl, then whisk in pumpkin puree until completely smooth and free of any lumps that could affect the final texture.
3. Add the melted ice cream, brown sugar, and all spices to the pumpkin mixture, whisking constantly until everything is well combined and uniform in color.
4. Pour filling into unbaked pie crust and bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake 40-45 minutes until center is just set.
5. Cool completely before serving to allow the unique ice cream base to set properly, creating that signature creamy texture that makes this pie so special and memorable.
Final Thoughts
These amazing pumpkin pie recipes offer something special for every taste preference and skill level. From traditional classics to creative no-bake options, each recipe delivers incredible fall flavors.
Whether you choose fresh pumpkin or convenient shortcuts, these recipes will help you create memorable desserts that bring warmth and joy to your autumn celebrations.
