12 Classic Pumpkin Pie Recipes

Nothing says fall like a slice of spiced, silky pumpkin pie. From the classic custard to creative twists with bourbon, maple, and chocolate, these twelve recipes keep the tradition delicious and the crust flaky.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Pumpkin Pie

The timeless spiced custard pie with a flaky golden crust.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) sweetened condensed milk
• 2 eggs
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt

Instructions

1. Preheat the oven to 425°F and fit the crust into a 9-inch pie plate.
2. Whisk the pumpkin, condensed milk, and eggs until smooth.
3. Stir in the cinnamon, ginger, nutmeg, and salt.
4. Pour the filling into the crust.
5. Bake 15 minutes, then reduce heat to 350°F and bake 35 to 40 minutes more.
6. Cool completely on a rack; the center will set as it cools.

2. No-Bake Pumpkin Cheesecake Pie

Fluffy no-bake pumpkin cheesecake in a crunchy graham crust.

Ingredients

• 1 graham cracker crust
• 1 can (15 oz) pumpkin puree
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 tub (8 oz) whipped topping
• 1 tsp pumpkin pie spice
• 1 tsp vanilla

Instructions

1. Beat the cream cheese and sugar until completely smooth.
2. Add the pumpkin, pumpkin pie spice, and vanilla; beat until combined.
3. Fold in the whipped topping gently.
4. Spread into the graham cracker crust and smooth the top.
5. Chill at least 4 hours, preferably overnight.
6. Serve with extra whipped topping and a dusting of spice.

3. Brown Sugar Pumpkin Pie

Deep molasses notes from brown sugar make this custard extra rich.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup brown sugar
• 3 eggs
• 1 cup heavy cream
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves

Instructions

1. Preheat the oven to 375°F and fit the crust into a pie plate.
2. Whisk the pumpkin, brown sugar, and eggs until smooth.
3. Stir in the cream and spices.
4. Pour into the crust and smooth the top.
5. Bake 50 to 55 minutes until the edges are set and the center jiggles slightly.
6. Cool fully before slicing.

4. Maple Pumpkin Pie

Real maple syrup sweetens this silky pie with autumn warmth.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup maple syrup
• 3 eggs
• 1 cup half-and-half
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

Instructions

1. Preheat the oven to 400°F and fit the crust into a pie plate.
2. Whisk the pumpkin, maple syrup, and eggs until glossy.
3. Add the half-and-half, cinnamon, nutmeg, and salt.
4. Pour into the crust.
5. Bake 15 minutes, then reduce to 350°F and bake 40 minutes more.
6. Cool on a rack at least 3 hours before serving.

5. Bourbon Pumpkin Pie

A splash of bourbon gives the classic filling a grown-up caramel edge.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup sugar
• 3 eggs
• 1 cup evaporated milk
• 3 tbsp bourbon
• 1 1/2 tsp pumpkin pie spice

Instructions

1. Preheat the oven to 425°F and fit the crust into a pie plate.
2. Whisk the pumpkin, sugar, and eggs until smooth.
3. Stir in the evaporated milk, bourbon, and spice.
4. Pour into the crust.
5. Bake 15 minutes, then reduce to 350°F and bake 40 minutes more.
6. Cool completely; serve with bourbon-spiked whipped cream if desired.

6. Pumpkin Cream Cheese Pie

A tangy cream cheese layer swirled through the spiced pumpkin custard.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup sugar
• 3 eggs
• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1 1/2 tsp cinnamon

Instructions

1. Preheat the oven to 375°F and fit the crust into a pie plate.
2. Beat the cream cheese with 1/4 cup of the sugar until smooth.
3. Whisk the pumpkin, remaining sugar, eggs, cream, and cinnamon.
4. Pour the pumpkin filling into the crust.
5. Dollop spoonfuls of cream cheese mixture and swirl with a knife.
6. Bake 55 minutes until set; cool completely.

7. Coconut Pumpkin Pie

Coconut milk and toasted flakes give this pie a tropical twist.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup sugar
• 3 eggs
• 1 cup coconut milk
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup toasted coconut flakes

Instructions

1. Preheat the oven to 400°F and fit the crust into a pie plate.
2. Whisk the pumpkin, sugar, and eggs until smooth.
3. Stir in the coconut milk and pumpkin pie spice.
4. Pour into the crust.
5. Bake 15 minutes, reduce to 350°F, and bake 40 minutes more.
6. Top with toasted coconut flakes before serving.

8. Chocolate Swirl Pumpkin Pie

Dark chocolate ribbons swirled through spiced pumpkin in a cookie crust.

Ingredients

• 1 chocolate cookie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup sugar
• 3 eggs
• 1 cup heavy cream
• 1/2 cup melted dark chocolate
• 1 1/2 tsp cinnamon

Instructions

1. Preheat the oven to 375°F.
2. Whisk the pumpkin, sugar, eggs, cream, and cinnamon until smooth.
3. Pour two-thirds of the filling into the chocolate crust.
4. Stir the melted chocolate into the remaining filling.
5. Drizzle the chocolate filling over the top and swirl with a skewer.
6. Bake 50 minutes until set; cool completely.

9. Fresh Pumpkin Pie from Scratch

Real roasted sugar pumpkin and fresh ginger for the from-scratch purist.

Ingredients

• 1 unbaked 9-inch pie crust
• 2 cups roasted pumpkin puree
• 3/4 cup sugar
• 3 eggs
• 1 cup heavy cream
• 1 tbsp fresh grated ginger
• 1 tsp cinnamon

Instructions

1. Halve a small sugar pumpkin, scoop out seeds, and roast cut-side down at 400°F for 45 minutes.
2. Scoop the flesh and puree until silky; measure 2 cups.
3. Preheat the oven to 425°F and fit the crust into a pie plate.
4. Whisk the pumpkin, sugar, eggs, cream, ginger, and cinnamon.
5. Pour into the crust.
6. Bake 15 minutes, reduce to 350°F, and bake 40 minutes more. Cool fully.

10. Praline Pecan Pumpkin Pie

Crunchy candied pecan praline crowns the classic spiced filling.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 1 cup praline pecan pieces
• 3/4 cup brown sugar
• 3 eggs
• 1 cup heavy cream
• 1 1/2 tsp cinnamon

Instructions

1. Preheat the oven to 375°F and fit the crust into a pie plate.
2. Whisk the pumpkin, brown sugar, eggs, cream, and cinnamon.
3. Pour into the crust and scatter the praline pecans over the top.
4. Tent loosely with foil to protect the pecans.
5. Bake 55 to 60 minutes until the center is just set.
6. Cool completely so the praline sets.

11. Extra Tall Deep-Dish Pumpkin Pie

A towering double-thick custard for serious pumpkin lovers.

Ingredients

• 1 deep-dish unbaked pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup sugar
• 3 eggs
• 1 cup half-and-half
• 1 tbsp cornstarch
• 1 1/2 tsp pumpkin pie spice
• Whipped cream, for serving

Instructions

1. Preheat the oven to 400°F and fit the deep-dish crust into a pie plate.
2. Whisk the pumpkin, sugar, eggs, half-and-half, cornstarch, and spice.
3. Pour the full batch into the deep crust.
4. Bake 15 minutes, reduce to 325°F, and bake 60 to 70 minutes.
5. The center should jiggle only slightly when nudged.
6. Cool at least 4 hours; top with clouds of whipped cream.

12. Pumpkin Pudding Pie

Creamy pumpkin pudding folded with whipped topping and caramel drizzle.

Ingredients

• 1 graham cracker crust
• 1 can (15 oz) pumpkin puree
• 1 box (3.4 oz) vanilla pudding mix
• 1 cup cold milk
• 1 tub (8 oz) whipped topping
• 1 tsp pumpkin pie spice
• Caramel sauce, for drizzling

Instructions

1. Whisk the pudding mix with cold milk for 2 minutes until thickened.
2. Stir in the pumpkin puree and pumpkin pie spice.
3. Fold in half of the whipped topping.
4. Spread into the graham cracker crust.
5. Top with the remaining whipped topping.
6. Chill 3 hours; drizzle with caramel sauce to serve.