14 Festive Pumpkin Pie Recipes for Holiday Tables

As the leaves turn golden and the air fills with the scent of cinnamon and cloves, nothing transports me back to my childhood quite like the aroma of a freshly baked pumpkin pie. I remember piling into Grandma’s kitchen every Thanksgiving, my siblings and I perched on stools, sneaking tastes of the spiced filling while she rolled out her flaky crust. Those pies weren’t just dessert—they were the heart of our holiday gatherings, evoking warmth, family, and the simple joy of fall.

Lately, I’ve been experimenting in my own kitchen, twisting the classic recipe with festive flair to surprise my dinner guests. From boozy infusions to crunchy toppings, these creations have turned ordinary holiday tables into feasts of flavor. In a world rushing through the season, these pumpkin pies remind us to slow down, savor the spices, and create new traditions.

Classic Spiced Pumpkin Pie with Flaky Crust

This timeless recipe starts with a buttery homemade crust filled with a creamy blend of pumpkin puree, eggs, sweetened condensed milk, pumpkin pie spice, and a dash of vanilla. Mix the filling until smooth, pour into a pre-baked 9-inch crust, and bake at 425°F for 15 minutes, then 350°F for 40-50 minutes until set. It’s the perfect nostalgic base—rich, custardy, and naturally gluten-friendly if using a store-bought crust—offering comfort without complexity.

Health perks include beta-carotene from pumpkin for immune support, plus it’s lower in calories than many desserts. Serve warm with whipped cream for instant holiday magic.

Gingersnap Crust Pumpkin Pie

Crush 2 cups gingersnap cookies with 6 tbsp melted butter for a spicy crust, press into a pie pan, and bake 10 minutes at 350°F. Filling: 15 oz pumpkin puree, 3 eggs, 1 cup heavy cream, ¾ cup brown sugar, 1 tsp each cinnamon and ginger, ½ tsp nutmeg. Bake as above. The crunchy, molasses-kissed crust elevates the pie, adding bold contrast to the silky interior.

This version boosts antioxidants from ginger and is a crowd-pleaser for ginger lovers, making it ideal for potlucks.

Maple Pecan Pumpkin Pie

Combine 15 oz pumpkin, 3 eggs, 1 cup maple syrup, ½ cup cream, spices, then top with 1 cup chopped pecans before baking in a standard crust. The natural maple sweetness and nutty crunch create a decadent, New England-inspired treat that’s naturally refined-sugar-free.

Pecans add healthy fats and fiber, turning this into a nutrient-dense holiday indulgence.

Spiced Rum Pumpkin Pie

Infuse the classic filling with ¼ cup dark rum, alongside pumpkin, eggs, evaporated milk, brown sugar, and extra cinnamon. Bake in a graham cracker crust for tropical warmth. The rum’s caramel notes deepen the spices, evoking cozy firesides.

It’s a sophisticated twist for adult gatherings, with rum aiding digestion in moderation.

Vegan Pumpkin Pie with Coconut Crust

Blend 15 oz pumpkin, 1 can coconut milk, ½ cup maple syrup, ¼ cup cornstarch, 2 tsp pumpkin spice. For crust: 1½ cups graham crumbs, ⅓ cup coconut oil. No-bake option: chill after assembling. Creamy and dairy-free, it rivals traditional versions.

Coconut provides MCTs for energy, perfect for plant-based holiday feasters.

Mini Pumpkin Pies in Muffin Tins

Use pie dough cut into circles for 24 muffin tins. Filling scaled down: 2 cups pumpkin, 3 eggs, 1 cup sugar, spices, cream. Bake 20-25 minutes at 375°F. Bite-sized bliss for parties, no slicing needed.

Portion control makes them guilt-free, great for kids or buffets.

Pumpkin Cheesecake Swirl Pie

Mix pumpkin filling with 8 oz softened cream cheese, ½ cup sugar, 1 egg for swirls. Layer into crust and bake. Tangy cheesecake marries smooth pumpkin for a hybrid dessert.

Protein from cheese adds satiety, balancing the sweetness.

Chocolate Chip Pumpkin Pie

Fold 1 cup chocolate chips into standard pumpkin filling before baking. The melty pockets surprise in every bite, like pumpkin meets chocolate lava cake.

Dark chips offer antioxidants, elevating this fun festive mashup.

Streusel-Topped Pumpkin Pie

Bake pumpkin filling halfway, then top with ½ cup oats, ½ cup brown sugar, ¼ cup butter, pecans crumbled together; broil 2-3 minutes. Crunchy crown over custard heaven.

Oats provide fiber for blood sugar stability amid holiday treats.

Bourbon Pumpkin Pie Delight

Add 3 tbsp bourbon to filling with pumpkin, eggs, molasses, spices. Pecan garnish optional. Smoky depth from bourbon makes it a Southern holiday star.

Antioxidants in bourbon (sparingly) plus pumpkin’s vitamins shine.

Gluten-Free Almond Flour Pumpkin Pie

Crust: 2 cups almond flour, ¼ cup butter, 2 tbsp sugar. Filling as classic but with coconut milk. Bake gently. Nutty, grain-free perfection.

Almonds deliver healthy fats and low carbs for inclusive baking.

Meringue-Topped Pumpkin Pie

Post-bake, whip 3 egg whites, ½ cup sugar to stiff peaks; torch or broil atop cooled pie. Airy, toasted crown like a festive cloud.

Egg whites boost protein lightly, adding elegance without heaviness.

Salted Caramel Pumpkin Pie

Drizzle homemade caramel (sugar, cream, butter, sea salt) over filling pre-bake; swirl in. Salty-sweet symphony.

Caramel’s indulgence pairs with pumpkin’s earthiness for viral appeal.

Spiced Chai Pumpkin Pie

Infuse filling with 2 chai tea bags steeped in milk, plus cardamom and cloves. Exotic twist on tradition.

Chai spices aid digestion, warming souls through winter nights.

These 14 festive pumpkin pie recipes are your ticket to stealing the show at any holiday table—easy to customize, share, and love. Grab your apron, embrace the pumpkin patch vibes, and bake up some magic that your family will talk about for years! Which one will you try first?