12 Classic Pumpkin Pie Recipes for Fall Feasts

As the leaves turn golden and the air fills with the crisp scent of autumn, nothing transports me back to my childhood quite like the aroma of baking pumpkin pie. I remember piling into my grandparents’ kitchen every Thanksgiving, where Grandma would roll out her flaky pie crust while regaling us with stories of her own mother’s recipes from the Great Depression era. That first slice—warm, spiced, and topped with a dollop of whipped cream—was pure magic, a comforting hug in dessert form.

Lately, I’ve been experimenting in my own kitchen, tweaking those classics with modern twists like bourbon infusions and nutty streusels. With fall feasts on the horizon, I’ve rounded up 12 variations that honor tradition while adding excitement. Whether you’re hosting a harvest dinner or just craving cozy vibes, these pumpkin pies will steal the show.

Classic Pumpkin Pie

This timeless recipe is the gold standard for pumpkin pie lovers, featuring a buttery homemade crust filled with silky pumpkin custard spiced just right. Ingredients (for 8 servings): 1 unbaked 9-inch pie crust, 1 can (15 oz) pumpkin puree, 1 cup heavy cream, ¾ cup sugar, 3 eggs, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, ¼ tsp salt.
Preheat oven to 425°F. Whisk together pumpkin, cream, sugar, eggs, and spices. Pour into crust and bake 15 minutes, then reduce to 350°F for 40-50 minutes until set. Cool completely. This pie is naturally gluten-balanced with simple pantry staples, offering antioxidants from pumpkin and a mood-boosting dose of cinnamon for festive gatherings.

Gingersnap Crust Pumpkin Pie

Elevate the classic with a crunchy gingersnap crust that amplifies the fall spices. Ingredients: 2 cups gingersnap cookie crumbs, ¼ cup melted butter, 1 can pumpkin puree, 1 cup evaporated milk, ¾ cup brown sugar, 3 eggs, 2 tsp pumpkin pie spice, pinch salt.
Mix crumbs and butter; press into a 9-inch pie pan and bake at 350°F for 10 minutes. Whisk filling ingredients, pour over crust, and bake 50-60 minutes until firm. The gingersnap base adds a delightful snap and extra ginger warmth, making it more flavorful and naturally lower in refined sugar if using whole-grain snaps.

Maple Bourbon Pumpkin Pie

A boozy twist perfect for adult gatherings, blending pure maple syrup and a splash of bourbon for depth. Ingredients: 1 pie crust, 1 can pumpkin puree, 1 cup heavy cream, ½ cup maple syrup, ¼ cup bourbon, 3 eggs, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp nutmeg.
Blind-bake crust at 375°F for 15 minutes. Combine filling and bake at 350°F for 45-55 minutes. The maple provides natural sweetness, bourbon adds smoky richness, and it’s a sophisticated upgrade that’s still easy for holiday stress relief.

Streusel-Topped Pumpkin Pie

Cinnamon streusel turns this pie into a crunchy, comforting hybrid of pie and crumble. Ingredients: 1 pie crust, 1 can pumpkin puree, ¾ cup sugar, 3 eggs, 1¼ cups milk, 1 tsp cinnamon; Streusel: ½ cup flour, ¼ cup brown sugar, 3 tbsp butter, ½ cup pecans, 1 tsp cinnamon.
Bake filling in crust at 350°F for 30 minutes. Sprinkle streusel and bake 20 more minutes. The topping adds texture and nuts for healthy fats, making it more satiating and visually stunning for potlucks.

Vegan Pumpkin Pie

Creamy and compassionate, using coconut milk for a dairy-free delight. Ingredients: 1 vegan pie crust, 1 can pumpkin puree, 1 can coconut milk, ¾ cup sugar, 2 tbsp cornstarch, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp allspice.
Whisk all filling ingredients, pour into crust, and bake at 350°F for 55-60 minutes. Coconut milk mimics creaminess perfectly, offering anti-inflammatory benefits from spices and a lighter option for inclusive feasts.

Pumpkin Cheesecake Pie

A swirled hybrid of pumpkin pie and cheesecake for ultimate indulgence. Ingredients: 1 graham cracker crust, 8 oz cream cheese, 1 can pumpkin puree, ½ cup sugar, 2 eggs, 1 tsp vanilla, 1½ tsp pumpkin spice; extra cream cheese for swirl.
Beat cream cheese with half the sugar/eggs; mix pumpkin with rest. Layer and swirl in crust, bake at 325°F for 50 minutes. Combines protein from cheese with pumpkin’s fiber for a balanced dessert that’s less sugary.

Spiced Rum Pumpkin Pie

Warm rum enhances the spices for a tropical fall fusion. Ingredients: 1 pie crust, 1 can pumpkin puree, 1 cup half-and-half, ¾ cup sugar, 3 eggs, 3 tbsp dark rum, 1½ tsp pumpkin pie spice, ½ tsp salt.
Mix filling, pour into crust, bake at 375°F for 15 minutes then 350°F for 40 minutes. Rum adds aromatic depth without overpowering, and spices boost digestion—ideal post-feast.

Pecan Praline Pumpkin Pie

Double-layered with praline bottom and pumpkin top for Southern flair. Ingredients: 1 pie crust; Praline: ⅓ cup pecans, ⅓ cup brown sugar, 1 tbsp butter; filling as classic pumpkin pie.
Sprinkle praline mix in crust, pour pumpkin filling over, bake at 425°F/350°F as classic. Pecans provide omega-3s and crunch, elevating it to a showstopper pie.

Chocolate Chip Pumpkin Pie

Studded with melty chocolate chips for a cookie-pie vibe. Ingredients: 1 pie crust, 1 can pumpkin puree, ¾ cup sugar, 3 eggs, 1 cup cream, 1 cup chocolate chips, 1 tsp cinnamon.
Fold chips into filling, bake as classic. Chips add antioxidants from dark chocolate, making it kid-friendly and decadent without extra effort.

Gluten-Free Pumpkin Pie

Almond flour crust keeps it flaky and nutty for all eaters. Ingredients: 1½ cups almond flour, ¼ cup butter, 1 can pumpkin puree, ¾ cup sugar, 3 eggs, 1 cup milk, spices.
Mix crust, press and pre-bake; add filling and bake 50 minutes at 350°F. Naturally gluten-free with almond protein, perfect for dietary needs.

Whipped Sour Cream Pumpkin Pie

Tangy sour cream topping baked in for creamy contrast. Ingredients: 1 pie crust, 1 can pumpkin puree, ¾ cup sugar, 3 eggs, 1¼ cups sour cream (divided), spices; top with remaining sour cream/sugar mix.
Bake pumpkin layer 40 minutes, add sour cream top, bake 10 more. Sour cream cuts sweetness and adds probiotics for gut-friendly indulgence.

Liberty Apple Pumpkin Pie

Historical twist with apples for a chunky, spiced filling. Ingredients: 1 pie crust, 1 can pumpkin puree, 2 apples (chopped), ¾ cup sugar, 3 eggs, 1 tsp cinnamon, ½ tsp nutmeg.
Mix apples into filling, bake as classic. Apples add fiber and freshness, nodding to colonial recipes for thematic fall feasts.

These 12 pumpkin pie recipes capture the essence of fall while offering variety for every palate and occasion—grab your apron and bake one (or all!) to make your feasts unforgettable. Your kitchen will smell like heaven, and your guests will beg for seconds!