The Pumpkin Pie Recipe Roundup is here to save your day! Any one of these amazing pumpkin pie recipes will rock your holiday dinner and you will look like a Baking Rock Star.
This roundup includes family favorites and some new discoveries, because change is good! Now what you will not find in this post is 55 ways to make pumpkin pie, like you usually see in recipe roundups. Because why? Well, I don’t have time to go through 55 recipes and I don’t expect you do either. Besides, no one really needs 55 pumpkin pie recipes. So we have 5 pumpkin pie recipes.
One of the questions I’m often asked is “How can I make a Pumpkin Pie that tastes like yours?” or “How can I make a pie crust that isn’t like cement?”
The answers to both those questions are right here. You can with these recipes, and How to Make Pie Crust the Easy Way will show you not only how but why your pie crust will turn out flaky and delicious.
Pie Awesomeness awaits
So I’m sharing four really amazing pumpkin pie recipes – all that I have baked myself and can confirm to you that they will be amazing. And one totally earth shattering sweet potato pie recipe from my friend Stephanie.
Just for you this pumpkin pie recipe roundup includes 5 delicious reasons why you can make a pumpkin pie this year for the holidays!
Easy for you to make – 30 minutes prep and about 55 to bake, and you can make them the day before!
Look Beautiful – important for that Holiday Dinner Presentation, right?
Taste fabulous – folks will definitely want seconds!
And to help you out, there is a link to my ecookbook How to Make Pie Crust the Easy Way! You know I’m all about saving time in the kitchen. I love to bake, but I love to do other cool stuff too, especially during the holidays.
How to Make Pumpkin Pie With Canned Pumpkin
They all use canned pumpkin which is what I have used for the past forty years. To me canned pumpkin is the most practical and economical ingredient to use when we bake pumpkin pies. Yes there are lots of folks who cook their pumpkin puree by chopping up a whole pumpkin, however I’m not one of them. It’s really personal choice, I think. And here at Pie Lady Bakes we’re all about BIG flavor in the shortest time possible.
And I want it to be a fun experience for you! Just be sure to get canned pumpkin – not pumpkin pie filling. I find the premixed pie fillings to have way too much sugar and spice premixed. That’s not the flavor we’re going for here.
This pumpkin pie recipe roundup includes my own creations, and some special ones from my friends at Daily Appetite and All She Cooks. Two really awesome food blogs, so be sure to check them out!
This homemade Kahlua pumpkin pie recipe is the best pumpkin pie I’ve ever made! The combination of pumpkin pie spices and the chocolate coffee flavors of Kahlua can’t be topped! And of course that mountain of whipping cream just adds to the experience don’t you think?
Now I love to make my own pie crust, that’s what pieladybakes.com is all about right? It’s a crazy busy time at work right now, and combining that with the holidays and baking, well I thought I would explore what is out there when it comes to frozen pie crusts and products. I used a generic brand from our local grocery store – a deep dish pie shell, and you guys, it’s amazing!
Baking the Pie Crust:
Follow the instructions for baking temperatures, but first line the pie shell with parchment paper, and then weigh it down with white beans (uncooked) or pie beads. I use white beans because they are readily available and inexpensive to buy.
Making the Filling:
With the pastry out of the way, putting the filling together takes about 15 minutes when you have all of your ingredients out on the counter. I like to get everything out and measured too, as I find this method of baking really saves time. I’m all about organizing my pantry and saving time in the kitchen, are you?
The first ingredient of the recipe is Kahlua – how cool is that?
Make Your Own Pumpkin Pie Spice:
Now I rarely have pumpkin pie spice in my pantry. Honestly I just never think to buy it. So here’s a trick so that you will always have your own homemade pumpkin pie spice on hand! Pumpkin Pie Spice includes cinnamon, ginger, nutmeg and cloves. So the ratio is always
1 part cinnamon
1/4 part ginger
1/4 part nutmeg
1/8 part cloves
Mix it up in a cute little jar like the one shown here (I usually pick these up at the dollar store or big box kitchen store). And there you go!
Putting it together:
As soon as the filling is cooked, pour it slowly into the baked pie shell and then bake in your oven as per the recipe below.
Once your pie has baked and cooled, it’s time to go crazy with whipping cream! Such a beautiful and perfect pie.
I have made many different types of pumpkin pie recipes, but this homemade Kahlua Pumpkin Pie Recipe is the ultimate blending of spices and exotic flavors.
This is our Easy Gluten Free Pumpkin Pie Recipe. Pumpkin pie season is here and while I’m not one, many folks simply can’t tolerate gluten or wheat in their diets. My regular pumpkin pie recipe includes a heaping tablespoon of flour in it, so I wanted to create a gluten free pumpkin pie recipe that everyone could enjoy. My daughter has Celiac Disease and it is a very serious condition. Thankfully there are many, many gluten-free alternatives today. Gluten free is definitely mainstream.
This Simple Gluten Free Pumpkin Pie Recipe is not only lovely to look at – it tastes amazing. Very rich and creamy, and made with my gluten free pie crust recipe, it’s the bomb!
The original recipe came from a label off a can of Eagle Brand Condensed Milk, and I’ve tweaked it a bit just for you .
one 9″ gluten free pie crust – unbaked
one 14 oz/398ml pumpkin (unsweetened)
1 can Sweetened Condensed Milk
1 tsp cinnamon
one-half tsp ginger
1/2 tsp nutmeg
Garnish: whipped cream and pecan halves
Preheat the oven to 425F/220C
In a large bowl combine the filling ingredients and mix well. I use a small hand held mixer, but be careful. Pumpkin pie filling will spray all over the place!
Next pour the filling into the gluten-free pie crust shell. You can make your own – using gluten free flours or buy one frozen and already prepared. There are some quality prepared pie crusts in grocery stores now!
Bake 15 minutes at 425F/220C and then reduce your oven temperature to 350F/180C and bake 35-40 minutes or until a toothpick or knife comes out clean. Be sure not to overcook as the filling will ‘crack’ around the edges.
Finally, cool and garnish with whipped cream and pecan halves.
This simple gluten free pumpkin pie recipe makes a beautiful dessert, safe for those who suffer from celiac disease or just can’t tolerate gluten in their diets. Yay!!!
Make sure you place any leftovers in the refrigerator. I find pumpkin pie will keep about a week, if kept cold.
If you enjoyed our best gluten free pumpkin pie recipe, please be check out my other pumpkin recipes!
And when I say I eat it for Breakfast, Lunch and Dinner, you know I mean it. I’ve been known to savor a slice of pie for breakfast, standing over the sink. You too? It really tastes so much better that way.
Family celebrations just wouldn’t be complete without a homemadepumpkin pie.
This classic dessert is the star of many family celebrations like Thanksgiving, Christmas and Easter. Just the thought of the heady aroma of spice and sweetness that fill our homes at that time makes me really want a slice of that pie RIGHT NOW!
Some folks love their pie wreathed in whipped cream. Or ice cream. Just the pie for me thanks. Oh and is there enough for seconds? I’ll be back for more.
Pumpkin is actually a vegetable and typically synonymous with Autumn, giving thanks and Hallowe’en! Part of the squash family you can cook the meat of the pumpkin down (peeled and diced) and once that is done – puree it in the food processor.
But in today’s busy world, few of us have time for all of that effort, when cooked pumpkin is available all year long at the grocery store – in a can. Besides I would much rather spend the time save by going outdoors for a walk with my grandchildren and the dogs, that feverishly cooking over a hot stove. You know what I mean.
This is also one of those great pie recipes that you can make a couple of days ahead. It will keep up to a week in your refrigerator. I’ve frozen pumpkin pies too and they’ve been fine. You may want to warm them up in the oven – around 300F for 10 to 15 minutes.
I think pumpkin pie is where my passion for baking and pies actually began. Yes this was another one of those pies baked by Grandma – but I learned to enjoy my Mom’s pumpkin pie even more.
Grandma’s tended to be a dark version that you often see and very spicy.
Mom’s homemade pumpkin pie recipe was lighter in color, with a lovely blend of spice and sweetness.
Hands down it was the best. So much so that when I went away to college – a full pumpkin pie would travel back to school with me. I was really popular after a long weekend at home!
Fast forward a few years and pie became a staple in our family catering business menu. The bulk of our business was banquet catering – for weddings, sports and business events. Mom’s homemade pumpkin pie recipe was always asked for so we usually planned on making enough so that most could have seconds. You really can’t eat just one piece of pumpkin pie!
When combining the pumpkin, eggs, sugar, milk flour and spices, make sure you mix all ingredients really well – using either a hand mixer or a large food processor with a really deep bowl.
Since I’ve probably baked a few hundred pumpkin pies during my forty years as a baker I do have a couple of important tips!
This liquid is very light and will spray everywhere so I use a really deep mixing bowl and even cover my kitchen counter with a towel.
When filling the pie crust shell, only fill about three quarters full – the filling will expand as it cooks.
There is no need to Blind Bake (pre-bake) the pie shell. This recipe temperature and time is perfect.
Hi I’m Judy, author and recipe creator here at Pie Lady Bakes. I love to eat pie standing at the sink, no calories! Baking is my Happy Place, and because we’re a busy family we love Easy Dinner Recipes! You too? I’m married to Mark, and we have embraced “Living Small” so that we can travel to wonderful places like Rome. Oh and I’m a Grandma too! What’s your biggest baking challenge?