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Our favorite pumpkin pie recipes - 87 recipes

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Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours 15 minutes Yield: 8 slices Mix all ingredients toge...

  • 2 cups (one 16-ounce can) pumpkin or home prepared pumpkin puree
  • 1 cup canned evaporated milk or coconut milk
  • 2 cups homemade applesauce or unsweetened applesauce
  • 1/4 cup honey
  • 1/4 cup dried shredded coconut, unsweetened
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 tablespoons finely chopped dried cranberries or raisins (optional)
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In a blender, combine pumpkin, banana, ice, yogurt, spice, agave nectar and milk

  • 1/2 cup pure pumpkin puree
  • 1 large banana
  • 6-8 ice cubes
  • 6 oz vanilla yogurt
  • 1/2 tsp pumpkin pie spice
  • 1 tsp agave nectar (or honey would work too), add more if you like it sweeter
  • 3 Tbsp milk
  • pinch nutmeg and whipped cream, optional garnish
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1 - Preheat oven to 400 degrees F (200 degrees C)

  • Pastry for Single-Crust Pie:
  • 1-1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 3-1/2 Tablespoon cold water
  • Filling:
  • 2 cups mashed, cooked pumpkin
  • 1 (12 fluid ozx) can evaporated milk
  • 2 eggs, beaten
  • 3/4 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
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Preheat oven to 350* Line a cupcake pan with cupcake liners

  • 15 oz. can pumpkin puree
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 5 oz. can evaporated milk
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 2/3 cup flour
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1. Preheat oven to 425º F

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A rich and creamy baked pumpkin cheesecake with warm fall spices and a creamy whipped topping

  • 1 cup canned pumpkin puree
  • 8 oz cream cheese
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup sour cream
  • 2 tablespoons Karo corn syrup
  • 1/2 teaspoon cinnamon or Pumpkin Pie Spice
  • Store bought graham crust or homemade, directions below
  • Whipped cream for serving optional
  • HOMEMADE CRUST
  • 1/3 cup melted butter
  • 1/2 cup sugar
  • 1 1/4 cups graham crumbs
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Pumpkin Pie Dream Bars: These homemade pumpkin bars with sweetened condensed milk are practically magic! These are

  • 1 1/2 c crushed graham crackers
  • 6 Tbsp melted butter
  • 1 c white chocolate chips
  • 1/4 c toffee bits
  • 1/4 c pumpkin puree
  • 1/2 tsp cinnamon
  • A dash of nutmeg, all spice, and ground cloves
  • 1/2 c sweetened condensed milk
  • 1/4 c coconut
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Mix sure, salt, cinnamon, ginger and cloves in a small bowl, set aside

  • 3/4 cup white sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 2 large eggs
  • 1 can pumpkin, 15 oz. size. I like to use Libbys
  • 1 can evaporated milk, 12 oz. size
  • 1 unbaked pie crust for a 9 inch pie. I make my own
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Preheat oven to 400-degrees

  • 2 9" pie crust
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • pinch freshly grated nutmeg
  • 2 large eggs
  • 1 can (15 ounces) pumpkin pie purée
  • 1 can (12 ounces) evaporated milk
  • ½ teaspoon pure vanilla extract
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In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and sal...

  • 2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1 1/2 cup milk
  • 1 cup canned pumpkin puree
  • 1 egg, beaten
  • 2 tbsp, melted butter, plus more for greasing griddle
  • 1 tbs apple cider vinegar
  • Butter, maple syrup and chopped pecans, for serving
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Make the pie crust: Mix the flour, salt, and sugar together in a large bowl

  • Crust:
  • 4 cups (500g) all-purpose flour
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 and 3/4 cup (3.5 sticks; 400g) unsalted butter, very cold and cubed
  • 3/4 cup (180ml) very cold ice water
  • egg wash: 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • Filling:
  • 2 (15 ounce) cans pure pumpkin (about 4 cups total; 900g)1
  • 2 cups (400g) light or dark brown sugar
  • 4 large eggs
  • 2 cups (480ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground pepper2
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THE best Pumpkin Pie that requires just 10 ingredients and is both vegan and gluten-free! Crisp crust, flavorful pu...

  • Crust
  • 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
  • 1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour *
  • 1/4 tsp salt
  • 4-6 Tbsp ice cold water
  • Filling
  • 2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened plain almond milk
  • 1 Tbsp olive oil (or melted coconut oil)
  • 2 1/2 Tbsp cornstarch or arrowroot powder
  • 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp sea salt
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Any burning questions? Our chefs answer!

PUMPKIN PIE, VEGAN GLUTEN-FREE Pumpkin Leather – Tastes Like Portable Pumpkin Pie