12 Pumpkin Pie Recipes That Are Better Than The Bakery bring a comforting blend of tradition and indulgence straight to your kitchen, elevating this classic dessert into something truly unforgettable. There’s something magical about pumpkin pie—the silky, spiced filling, the buttery crust, and that warm aroma wafting from the oven. While bakeries offer convenience, there’s a special satisfaction in creating your own masterpiece at home, especially when the results are even more delicious. These handpicked recipes are perfect for autumn celebrations, Thanksgiving dinners, or simply satisfying a cozy, seasonal craving.
Whether you love your pumpkin pie with a flaky homemade crust, a hint of maple, a crunchy streusel topping, or even with a twist like chocolate or bourbon, this list has something to tempt every taste bud. Each recipe is crafted with easy-to-follow instructions, flavor-packed ingredients, and clever techniques that will leave your guests asking for seconds—and maybe even the recipe. If you’re looking to impress your family or simply treat yourself to a slice of homemade perfection, keep reading. You’re about to discover why baking your own pumpkin pie beats the bakery every time.
Classic Homemade Pumpkin Pie with Whipped Cream
This classic homemade pumpkin pie is a perfect blend of cozy spices and creamy pumpkin filling, offering a taste that reminds you of fall gatherings and family traditions. The buttery crust holds a smooth mixture, and the fluffy whipped cream on top adds a delightful finishing touch.
Simple to make, this recipe is great for bakers of all levels. With just a few ingredients, you’ll have a delicious dessert that rivals any bakery pie.
Ingredients
- 1 unbaked pie crust
- 1 can (15 ounces) pumpkin puree
- 3/4 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 can (12 ounces) evaporated milk
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix the pumpkin puree, sugar, spices, and salt until well combined.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Gradually stir in the evaporated milk until the mixture is smooth.
- Pour the filling into the unbaked pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until a knife inserted in the center comes out clean.
- Let the pie cool completely before serving. Top with whipped cream if desired.
Spiced Rum Pumpkin Pie
Spiced Rum Pumpkin Pie is a delightful twist on the classic dessert. Infusing the warm flavors of spiced rum enhances the traditional pumpkin filling, giving it a cozy and festive vibe. The rich notes of rum pair beautifully with cinnamon and nutmeg, creating a pie that is both comforting and exciting.
This recipe is straightforward, making it perfect for both novice bakers and seasoned pros. With just a few simple steps, you can create a pie that will impress your family and friends, turning any gathering into a special occasion.
Ingredients
- 1 pre-made pie crust
- 2 cups pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 large eggs
- 1/4 cup spiced rum
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C) and place the pie crust in a pie dish, crimping the edges as desired.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, heavy cream, milk, eggs, spiced rum, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and well combined.
- Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes, or until the pie is set and a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Enjoy your Spiced Rum Pumpkin Pie with whipped cream or a scoop of vanilla ice cream!
Vegan Pumpkin Pie with Coconut Cream
This Vegan Pumpkin Pie is a delightful blend of creamy pumpkin filling and a crispy crust, perfect for anyone looking for a tasty dessert that’s both plant-based and delicious. The addition of coconut cream adds a rich texture and a subtle tropical flavor, making this pie a standout choice for any occasion.
Not only is this recipe simple to prepare, but it also showcases the warm, comforting spices of cinnamon and nutmeg that enhance the pumpkin’s natural sweetness. Whether you’re hosting a gathering or just craving a slice of fall, this pie will impress everyone around the table!
Ingredients
- 1 ½ cups pumpkin puree
- 1 cup coconut milk
- ¾ cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 pre-made vegan pie crust
- 1 cup coconut cream (for topping)
- Fresh mint leaves (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla extract, and spices until smooth.
- Pour the filling into the pre-made vegan pie crust, spreading it evenly.
- Bake the pie for 50-60 minutes, or until the filling is set and the crust is lightly golden.
- Allow the pie to cool completely before refrigerating for at least 2 hours.
- Before serving, whip the coconut cream until fluffy and spread it over the top of the pie. Garnish with fresh mint leaves.
Maple Pecan Pumpkin Pie
Maple Pecan Pumpkin Pie is a delightful twist on the classic pumpkin pie, bringing together the warm flavors of pumpkin spice and the rich sweetness of maple syrup. The combination of creamy pumpkin filling, crunchy pecans, and a buttery crust creates a comforting dessert that feels festive and indulgent. Plus, it’s pretty straightforward to whip up, making it a perfect choice for both novice bakers and seasoned pros.
This pie offers a perfect balance of sweetness and nuttiness, with the maple syrup enhancing the pumpkin’s natural flavor. Each slice is a treat that can brighten up any gathering, and it’s sure to impress your family and friends!
Ingredients
- 1 pie crust (homemade or store-bought)
- 1 cup pumpkin puree
- 3/4 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, maple syrup, eggs, vanilla, cinnamon, ginger, nutmeg, and salt. Whisk until smooth.
- Pour the pumpkin filling into the prepared pie crust and sprinkle the chopped pecans evenly on top.
- Bake for 45-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
- Let the pie cool before slicing. Serve it warm or chilled, topped with whipped cream if desired!
Pumpkin Cheesecake Pie
This Pumpkin Cheesecake Pie combines the warm, cozy flavors of pumpkin with the creamy richness of cheesecake. It’s a delightful twist on traditional pumpkin pie that’s sure to impress your guests, making it perfect for fall gatherings or holiday celebrations. With its smooth texture and spiced flavor, each bite offers a wonderful balance of sweetness and spice.
Don’t worry if you’re not a seasoned baker; this recipe is straightforward and easy to follow. You’ll enjoy the process of making this pie just as much as savoring it later!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup sugar
- 2 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake the Crust: Bake the crust for about 10 minutes, then remove and let it cool.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add in the pumpkin puree, eggs, vanilla, and spices. Mix until fully combined and creamy.
- Fill the Crust: Pour the pumpkin cheesecake filling into the cooled crust and smooth out the top with a spatula.
- Bake: Return the pie to the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Cool and Serve: Let the pie cool at room temperature, then refrigerate for at least 4 hours before serving. Top with whipped cream if desired!
Caramel Drizzle Pumpkin Pie
Caramel Drizzle Pumpkin Pie combines the warm, spiced flavor of traditional pumpkin pie with a sweet, rich caramel topping. This dessert is not only delicious but also quite simple to make, making it a perfect choice for gatherings or cozy nights at home. The creamy pumpkin filling pairs wonderfully with the gooey caramel, creating a delightful treat that will have everyone coming back for seconds.
Whether you’re a seasoned baker or a beginner, this recipe is straightforward and forgiving. Just follow the steps below, and you’ll impress family and friends alike with this homemade version that’s better than any bakery.
Ingredients
- 1 prepared pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C). Place your prepared pie crust in a 9-inch pie dish, crimping the edges as desired.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Add the eggs to the mixture, whisking until everything is smoothly incorporated.
- Slowly whisk in the heavy cream until the filling is creamy and uniform.
- Pour the pumpkin filling into the prepared pie crust. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 to 40 minutes, or until the filling is set.
- Allow the pie to cool completely before drizzling with caramel sauce. Serve slices with extra caramel on top for that sweet finishing touch.
Chocolate Swirled Pumpkin Pie
This Chocolate Swirled Pumpkin Pie is a delightful blend of flavors that brings together the classic taste of pumpkin pie with a rich chocolate twist. The creamy pumpkin filling is beautifully swirled with chocolate, creating a stunning visual and delicious taste experience. It’s simple to make, making it a perfect dessert for any gathering.
With its smooth texture and the balance of spices against the chocolate, this pie is sure to impress your guests. Enjoy it during the fall season or any time you crave something special. It’s a fantastic way to elevate your pumpkin pie game!
Ingredients
- 1 pre-made pie crust
- 1 cup canned pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon unsweetened cocoa powder
Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust in a pie pan and set it aside.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
- In a microwave-safe bowl, melt the chocolate chips until smooth, about 30 seconds at a time, stirring in between. Stir in the cocoa powder until fully combined.
- Pour the pumpkin mixture into the pie crust. Using a spoon, drop dollops of the melted chocolate mixture over the pumpkin layer. Use a knife or a skewer to swirl the chocolate into the pumpkin filling, creating a marbled effect.
- Bake the pie for 45-50 minutes, or until the filling is set. Let it cool before slicing and serving.
Ginger Snap Crust Pumpkin Pie
This Ginger Snap Crust Pumpkin Pie is a delightful twist on a classic dessert. The spicy, crunchy ginger snap crust perfectly complements the smooth, creamy pumpkin filling, creating a combination that’s hard to resist. The flavors of ginger, cinnamon, and nutmeg come together to give you that warm, cozy feeling, making it an ideal choice for fall gatherings.
Best of all, this recipe is straightforward to whip up, making it perfect for both novice bakers and seasoned pros. With minimal ingredients and simple steps, you’ll have a homemade pie that’s sure to impress everyone at the table!
Ingredients
- 2 cups crushed ginger snap cookies
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 3/4 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine crushed ginger snap cookies and sugar. Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust. Bake for about 10 minutes, then remove and let it cool slightly.
- In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the pumpkin filling into the prepared ginger snap crust. Bake for 45-50 minutes, or until the filling is set and slightly puffed.
- Allow the pie to cool before slicing. Serve with whipped cream for an extra touch. Enjoy!
Nutty Pumpkin Pie with Almonds
This Nutty Pumpkin Pie brings a delightful twist to the classic dessert. With a smooth pumpkin filling enriched by the crunch of almonds, it offers a comforting blend of flavors that’s sure to impress your guests. The nuttiness enhances the sweetness of the pumpkin, creating a balanced taste that’s both warm and inviting.
Making this pie is simple and straightforward, making it perfect for both novice bakers and seasoned pros. The addition of almonds not only adds texture but also a lovely nutty aroma that fills your kitchen while it bakes. Enjoy this homemade treat that’s sure to rival any bakery version!
Ingredients
- 1 ½ cups pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 pre-made pie crust
- ½ cup chopped almonds
- ¼ cup sliced almonds for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together pumpkin puree, sugar, eggs, cream, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour the mixture into the pre-made pie crust, smoothing the top.
- Sprinkle chopped almonds evenly over the filling.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the filling is set.
- Remove from the oven and let cool for at least 2 hours before serving. Garnish with sliced almonds and enjoy!
Pumpkin Pie Bars with Shortbread Crust
These pumpkin pie bars are a delightful twist on the classic dessert, bringing all the warm flavors of autumn into a tasty, easy-to-make treat. With a buttery shortbread crust that perfectly complements the creamy pumpkin filling, these bars are sure to be a hit for any gathering or as a sweet treat at home.
Not only do they taste delicious, but they are also simple to prepare, allowing you to focus less on the baking and more on enjoying the flavors. Whether you’re an experienced baker or just starting out, these bars will have you feeling like a pro in no time!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- Make the Crust: In a mixing bowl, combine the flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared baking dish.
- Bake the Crust: Bake for 15 minutes until lightly golden.
- Prepare the Filling: In another bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla, cinnamon, nutmeg, salt, and baking powder until smooth.
- Combine and Bake: Pour the pumpkin filling over the baked crust and spread evenly. Bake for an additional 30-35 minutes, or until the filling is set.
- Cool and Serve: Allow the bars to cool completely in the pan before slicing into squares. Enjoy!
Chai-Spiced Pumpkin Pie
This Chai-Spiced Pumpkin Pie is a delightful twist on the classic. It offers warm, comforting notes of cinnamon, cardamom, and ginger that perfectly complement the rich pumpkin flavor. Easy to make, it’s a crowd-pleaser for any fall gathering or holiday feast.
With a buttery pie crust and creamy filling, this recipe captures the essence of autumn in every bite. It’s a simple yet impressive dessert that will have everyone asking for seconds!
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons chai spice mix (or a blend of cinnamon, ginger, and cardamom)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C). Place your unbaked pie crust in a pie dish and set aside.
- In a large bowl, whisk together pumpkin puree, brown sugar, heavy cream, milk, and eggs until smooth.
- Add the chai spice mix, vanilla extract, and salt to the mixture. Stir until everything is well combined.
- Pour the filling into the prepared pie crust. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the filling is set.
- Let the pie cool before slicing. Serve with whipped cream or a sprinkle of extra chai spices on top if desired!
Pumpkin Pie Muffins with Cream Cheese Filling
These Pumpkin Pie Muffins are a delightful twist on the classic dessert, merging the rich flavors of pumpkin pie with the convenience of a muffin. They are moist, spiced just right, and have a luscious cream cheese filling that adds a creamy surprise with every bite. Perfect for breakfast, snacks, or dessert, these muffins are not only delicious but also simple to make, making them a great addition to your fall baking repertoire.
With a hint of cinnamon and nutmeg, the muffins capture the essence of autumn. The cream cheese filling provides a perfect contrast, giving a touch of sweetness that complements the pumpkin flavor beautifully. Whether you’re hosting a gathering or just treating yourself, these muffins are sure to impress!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- In a small bowl, beat together the cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with batter, add a spoonful of cream cheese mixture, then top with more batter to fill each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool before serving.
Final thoughts
Nothing says comfort quite like a warm slice of pumpkin pie made from scratch. These 12 recipes prove that with the right inspiration and ingredients, you can transform this humble dessert into a show-stopping finale to any fall meal. Whether you’re keeping it classic or trying a bold new flavor combo, each pie is a celebration of the season. So roll up your sleeves, preheat the oven, and let your kitchen become the coziest corner of your home.