As the seasons change and autumn arrives, our thoughts turn to warm spices, cozy comforts, and of course, delicious desserts. Among the many treats that evoke a sense of nostalgia and comfort, pumpkin pie reigns supreme. Whether you’re a classic lover or looking to try something new, there’s no denying the allure of this iconic dessert.
From traditional recipes passed down through generations to innovative twists on a classic theme, pumpkin pie is a canvas just waiting for your creative brushstrokes. In this article, we’ll take a look at 20 mouthwatering pumpkin pie recipes that are sure to satisfy your sweet tooth and leave you feeling like it’s the most wonderful time of the year.
Classic Spiced Pumpkin Pie
A timeless dessert classic, this spiced pumpkin pie is a staple of the fall season. With its warm spices and rich pumpkin flavor, it’s sure to be a crowd-pleaser.
Ingredients:
– 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)
Instructions:
1. Preheat oven to 425°F (220°C).
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 (180°C) and bake an additional 30-40 minutes, or until filling is set.
Cooking Time: 45-50 minutes
Maple Pecan Pumpkin Pie
This recipe combines the warmth of pumpkin with the richness of maple syrup and crunch of pecans, perfect for a unique dessert or holiday gathering.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup heavy cream
– 1/4 cup maple syrup
– 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)
– 1/2 cup chopped pecans
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together pumpkin puree, heavy cream, maple syrup, 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 pie dish.
5. Pour pumpkin mixture into the pie crust.
6. Top with chopped pecans.
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
Gingersnap Crust Pumpkin Pie
A twist on the classic pumpkin pie, this recipe adds a warm and spicy gingersnap crust for an extra layer of flavor.
Ingredients:
– 1 cup gingersnap crumbs
– 1/4 cup granulated sugar
– 1/2 cup melted unsalted butter
– 1 (15 oz) can pumpkin puree
– 1 1/2 cups 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 gingersnap crumbs 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 8-10 minutes or until lightly browned.
6. In a large bowl, whisk together pumpkin puree, heavy cream, salt, cinnamon, nutmeg, and eggs.
7. Pour filling into baked gingersnap crust and bake for an additional 40-50 minutes or until filling is set.
Cooking Time: 1 hour 10 minutes
Vegan Coconut Pumpkin Pie
This vegan coconut pumpkin pie is a creamy and rich dessert that combines the warmth of pumpkin with the smoothness of coconut milk. Perfect for the fall season, this recipe is free from dairy and eggs, making it a great option for those with dietary restrictions.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup coconut cream
– 1/4 cup maple syrup
– 1 tablespoon cornstarch
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 cup unsweetened shredded coconut
– 1 pie crust (homemade or store-bought, vegan)
Instructions:
1. Preheat oven to 425°F.
2. In a blender or food processor, combine pumpkin puree, coconut cream, maple syrup, cornstarch, salt, cinnamon, nutmeg, and ginger. Blend until smooth.
3. Pour the mixture into a pie crust.
4. Sprinkle unsweetened shredded coconut on top of the filling.
5. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for an additional 30-40 minutes, or until the filling is set.
Cooking Time: 45-50 minutes
Chocolate Swirl Pumpkin Pie
This indulgent pie combines the warm spices of pumpkin with the richness of chocolate, creating a unique and delightful dessert perfect for fall gatherings. With its gooey chocolate swirl and creamy pumpkin filling, this pie is sure to impress your guests.
Ingredients:
– 1 cup pumpkin puree
– 1/2 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
– 1/2 cup unsalted butter, melted
– 1 cup semi-sweet chocolate chips
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Stir in melted butter and eggs until well combined.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour pumpkin filling into the pie crust.
6. Melt chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval.
7. Drizzle melted chocolate over the pumpkin filling in a zigzag pattern.
8. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for an additional 30-40 minutes or until crust is golden brown.
Cooking Time: 45-50 minutes
Pumpkin Cheesecake Pie
Savor the flavors of fall with this creamy and rich Pumpkin Cheesecake Pie, perfectly blending pumpkin puree, cream cheese, and spices.
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
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– Whipped cream and chopped nuts for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crumbs, sugar, and melted butter until well combined. Press into a 9-inch pie dish.
3. Beat cream cheese until smooth. Add sugar, eggs, pumpkin puree, cinnamon, nutmeg, and salt; mix until combined.
4. Pour cheesecake mixture into crust.
5. Bake for 50-60 minutes or until center is set.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 10 minutes
Gluten-Free Pumpkin Pie
This classic pumpkin pie recipe gets a gluten-free makeover using almond flour crust and a blend of spices to create a deliciously creamy filling. Perfect for the fall season, this dessert is sure to be a hit at your next gathering.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Pinch of salt
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. Add melted butter and mix until crumbly.
4. Press mixture into a pie dish to form crust.
5. In a separate bowl, whisk together pumpkin puree, heavy cream, eggs, cinnamon, nutmeg, ginger, and salt.
6. Pour filling into prepared crust.
7. 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
Brown Butter Pumpkin Pie
Elevate your pumpkin pie game with this simple yet impressive recipe that adds a nutty, caramel flavor from browned butter. Perfect for fall gatherings and holiday celebrations.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium skillet, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty.
3. In a large bowl, whisk together the heavy cream, sugar, pumpkin puree, salt, cinnamon, nutmeg, and ginger.
4. Beat in the eggs until well combined.
5. Add the browned butter to the pumpkin mixture and stir until smooth.
6. Roll out the pie crust and fill with the filling.
7. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake for an additional 30-40 minutes, or until the crust is golden brown.
Cooking Time: 45-50 minutes
Pumpkin Pie with Bourbon Whipped Cream
Warm Up with a Classic Pumpkin Pie and Elevate it with Bourbon Whipped Cream!
Pumpkin Pie
Ingredients:
– 1 cup pumpkin puree
– 1 cup heavy cream
– 1/2 cup 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)
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 until well combined.
4. Roll out pie crust and place in a 9-inch pie dish. Fill with pumpkin mixture.
5. 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.
Bourbon Whipped Cream
Ingredients:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 tablespoons bourbon whiskey
Instructions:
1. In a large bowl, whip heavy cream and butter until stiff peaks form.
2. Add bourbon whiskey and whip until combined.
Cooking Time: 45-50 minutes (pie) + 5 minutes (whipped cream)
Mini Pumpkin Pies with Cinnamon Crust
These bite-sized pumpkin pies are the perfect treat for any fall gathering or holiday party. With a flaky cinnamon crust and a creamy pumpkin filling, they’re sure to be a hit!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 cup canned pumpkin puree
– 1/2 cup heavy cream
– 2 large eggs
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and cinnamon. Add butter and use a pastry blender or your fingers to work it into the mixture until it resembles coarse crumbs.
3. Press dough onto the prepared baking sheet, forming small squares.
4. In a separate bowl, whisk together pumpkin puree, heavy cream, eggs, and salt. Pour about 1 tablespoon of the mixture into each square of dough.
5. Bake for 18-20 minutes or until crust is golden brown and filling is set.
Cooking Time: 18-20 minutes
Pumpkin Mousse Pie
This Pumpkin Mousse Pie recipe is a creative twist on the classic pumpkin pie, featuring a creamy mousse filling instead of traditional custard. The result is a light and airy dessert that’s perfect for fall gatherings.
Ingredients:
– 1 cup heavy cream
– 8 ounces cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whip the heavy cream until stiff peaks form. Set aside.
3. In a separate bowl, beat the cream cheese until smooth. Add pumpkin puree, honey, salt, and vanilla extract; mix until combined.
4. Fold the whipped cream into the pumpkin mixture until well incorporated.
5. Roll out the pie crust and place in a 9-inch pie dish. Fill with the mousse mixture.
6. Bake for 40-45 minutes or until the filling is set.
7. Let cool before serving.
Cooking Time: 40-45 minutes
Caramel Drizzle Pumpkin Pie
Elevate your fall baking with this decadent pumpkin pie, topped with a rich caramel drizzle that adds an extra layer of flavor and texture. Perfect for Thanksgiving or any holiday gathering.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 (15 ounce) can pumpkin puree
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F.
2. In a large bowl, whisk together cream, sugar, salt, cinnamon, nutmeg, and ginger until combined.
3. Add pumpkin puree and eggs; whisk until smooth.
4. Roll out pie crust and fill with pumpkin mixture.
5. 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.
6. Drizzle caramel sauce over the cooled pie before serving.
Cooking Time: 45-50 minutes
Pumpkin Chiffon Pie
Pumpkin Chiffon Pie Recipe: A Light and Airy Autumn Treat
This pumpkin chiffon pie recipe is a perfect blend of creamy pumpkin puree, fluffy whipped cream, and flaky pastry crust. It’s an ideal dessert for the fall season, with its warm spices and comforting flavors.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 pie crust (homemade or store-bought)
– Whipped cream, for serving
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whip the heavy cream until soft peaks form. Add sugar and salt; continue whipping until stiff peaks form.
3. In a separate bowl, combine pumpkin puree, cinnamon, nutmeg, and ginger. Fold in the whipped cream until well combined.
4. Roll out the pie crust and place it in a 9-inch pie dish. Fill with the pumpkin mixture.
5. Bake for 45-50 minutes or until the filling is set.
6. Allow the pie to cool before serving. Top with whipped cream, if desired.
Cooking Time: 45-50 minutes
Pumpkin Pie with Graham Cracker Crust
A classic fall dessert gets a crunchy twist with this easy-to-make pumpkin pie featuring a graham cracker crust.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
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
– 2 large eggs
Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, mix together crust ingredients until well combined. Press into a 9-inch pie dish.
3. In a separate bowl, whisk together filling ingredients until smooth.
4. Pour filling into the prepared crust and bake for 15 minutes.
5. Reduce heat to 350°F and continue baking for an additional 30-35 minutes or until filling is set.
6. Let cool before serving.
Cooking Time: 45-50 minutes
Spiced Rum Pumpkin Pie
This spiced rum pumpkin pie combines the warmth of cinnamon, nutmeg, and ginger with the richness of dark rum to create a unique and delicious dessert perfect for the fall season.
Ingredients:
– 1 cup cooked pumpkin puree
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– 2 large eggs
– 2 tablespoons dark rum (such as Myers’s or Gosling’s)
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together pumpkin puree, heavy cream, sugar, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Stir in dark rum.
5. Roll out pie crust and place in a 9-inch pie dish.
6. Pour pumpkin mixture into pie crust.
7. Bake for 40-45 minutes or until filling is set and crust is golden brown.
Cooking Time: 40-45 minutes
Pumpkin Pie with Streusel Topping
This classic pumpkin pie gets a delightful twist with the addition of a crunchy streusel topping. Perfect for fall gatherings and holiday celebrations, this recipe is sure to impress your guests.
Ingredients:
For the Crust:
– 2 cups all-purpose flour
– 1 tsp salt
– 1/2 cup cold unsalted butter, cut into small pieces
For the Filling:
– 1 cup cooked, mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 2 large eggs
For the Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup brown sugar
– 1/2 tsp ground cinnamon
Instructions:
1. Preheat oven to 425°F (220°C).
2. Prepare the crust according to package instructions.
3. In a separate bowl, whisk together filling ingredients until smooth.
4. Pour filling into the prepared pie crust.
5. Mix streusel topping ingredients until crumbly.
6. Sprinkle streusel topping over the filling.
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 crust is golden brown.
Cooking Time: 45-50 minutes
Pumpkin Custard Pie
This classic pie combines the warmth of pumpkin with the creaminess of custard, perfect for fall gatherings or cozy nights in.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together sugar, pumpkin, and spices until well combined.
3. In a separate bowl, whisk together heavy cream, egg yolks, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Roll out pie crust and place in a 9-inch (23cm) pie dish.
6. Pour pumpkin mixture into the pie crust.
7. Bake for 40-45 minutes or until filling is set and edges are golden brown.
Cooking Time: 40-45 minutes
Pumpkin Pie with Oatmeal Crust
This recipe combines the comfort of pumpkin pie with the nutty flavor and crunch of an oatmeal crust. Perfect for fall gatherings or cozying up on a chilly evening.
Ingredients:
For the crust:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup brown sugar
– 1/2 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
For the filling:
– 1 cup cooked, mashed pumpkin
– 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
– Whipped cream, for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Prepare the crust by combining oats, flour, sugar, and salt in a bowl. Add butter and use a pastry blender or fingers to work into crumbs.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust for 20 minutes.
5. In a separate bowl, whisk together pumpkin, cream, sugar, cinnamon, nutmeg, and salt. Beat in eggs until smooth.
6. Pour filling into the baked crust and bake for an additional 40-50 minutes or until filling is set.
7. Let cool before serving. Top with whipped cream, if desired.
Cooking Time: 1 hour
Pumpkin Pie with Candied Pecans
This classic pumpkin pie recipe gets a delightful upgrade with the addition of crunchy candied pecans. The perfect combination of textures and flavors to make your holiday gatherings even more special.
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup heavy cream
– 1/2 cup 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)
– 1/2 cup candied pecans (recipe below)
Candied Pecan Recipe:
– 1/2 cup pecan halves
– 1/4 cup granulated sugar
– 1 tablespoon water
Instructions:
1. Preheat oven to 425°F.
2. In a large 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 fill with pumpkin mixture.
5. 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.
6. While the pie bakes, prepare candied pecans by bringing sugar and water to a boil in a small saucepan. Add pecan halves and cook for 5-7 minutes or until caramelized. Let cool before using.
Cooking Time: 45-50 minutes
Pumpkin Pie with Marshmallow Meringue
A classic fall dessert gets a sweet and fluffy twist with this pumpkin pie topped with a toasted marshmallow meringue. Perfect for the holiday season!
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice water
For the filling:
– 1 cup cooked, mashed pumpkin
– 1 3/4 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
For the meringue:
– 3 large egg whites
– 1 cup granulated sugar
– 1/4 teaspoon cream of tartar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Prepare crust according to package instructions or make your own using flour, butter, and ice water.
3. In a separate bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, nutmeg, and eggs.
4. Pour filling into prepared crust and bake for 15 minutes at 425°F (220°C).
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 pie is baking, prepare meringue by whisking together egg whites, sugar, and cream of tartar in a separate bowl.
7. Remove pie from oven and spread meringue over the top, ensuring it reaches the edges.
8. Return pie to oven and bake for an additional 5-10 minutes or until meringue is toasted.
Cooking Time: 45-50 minutes
Summary
Pumpkin pie lovers, rejoice! This article features 20 mouthwatering pumpkin pie recipes that are sure to satisfy your sweet tooth. From classic spiced pumpkin pie to unique twists like maple pecan and chocolate swirl, there’s something for everyone. Whether you’re looking for a vegan option or one that’s gluten-free, these pies have got you covered. Try making a gingersnap crust pumpkin pie or a brown butter pumpkin pie for added depth of flavor. Whatever your taste buds desire, this collection of recipes is sure to make your fall celebrations even more delicious.
