Pumpkin Pie Recipes

Use these pumpkin pie recipes to make your own special creation. Make the crust (or use a ready-to-bake crust), pick your filling, pick your topping (or use no topping).

Crust for Pumpkin Pie Recipes

2 cups all-purpose flour, plus more for dusting

5 teaspoons sugar

Salt

12 tablespoons cold unsalted butter, cut into small pieces

Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.

On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.

Place a baking sheet on the bottom oven rack and preheat to 375 F.

2 eggs, beaten

15 oz. canned pumpkin puree

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon cloves

12 oz evaporated milk

Blend well and pour into crust. Bake on a baking sheet until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.

Pumpkin Pie Recipe Filling #2

4 ounces cream cheese, at room temperature

15 oz. canned pumpkin puree

1/3 cup heavy whipping cream

1/2 cup light brown sugar

3 large eggs, beaten

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon cloves

Blend well and pour into crust. Bake on a baking sheet until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.

Streusel Topping:

1/2 cup all-purpose flour

1/2 cup chopped pecans or walnuts

1/4 cup packed brown sugar

3 tablespoons butter, softened

Combine topping ingredients. Remove pie from oven after 25 minutes and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.

Nut Ginger Streusel

1/3 cup all purpose flour

1/4 cup (packed) golden brown sugar

1 tablespoon minced crystallized ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons (1/4 stick) chilled unsalted butter, cut into cubes

1/3 cup walnuts or pecans, coarsely chopped

Mix flour, sugar, ginger, cinnamon, and nutmeg in medium bowl. Add butter; rub in with fingertips until coarse meal forms. Stir in nuts. Remove pie from oven after 25 minutes and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.

Brown Sugar Nut Topping

1/2 cup walnut or pecan pieces

1/4 cup (packed) golden brown sugar

1/2 teaspoon ground cinnamon

Pinch of salt

Combine and sprinkle over the top of pie for the last 15 minutes of baking.

Other topping options for Pumpkin Pie

plain toasted nuts

crushed amaretti or vanilla wafer cookies

You can serve your favorite pumkin pie with flavored whipped cream. To one cup heavy whipping cream add any of the following:

1 T. sugar, or more to taste

1 T. vanilla extract, or 1 t. almond extract, or 1 T. rum

sprinkle of nutmeg

sprinkle of cinnamon

To leave Pumpkin Pie Recipes and see more party food recipes for all holidays and other special occasions, start with the links found on the Homepage

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