12 Perfect Pumpkin Pie Recipes for Fall Baking

Few desserts say fall like a perfect pumpkin pie. From the classic spiced slice to no-bake, bourbon, and chocolate-swirled twists, these 12 pumpkin pie recipes cover every craving — and every baker's skill level.

Each recipe below comes with a photo, a full ingredient list with quantities, and simple step-by-step instructions. Pin this post for later and let’s get cooking!

1. Classic Spiced Pumpkin Pie

The timeless holiday slice — silky, warmly spiced, and perfect with a cloud of whipped cream.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup brown sugar
• 2 eggs
• 1 cup evaporated milk
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat the oven to 425°F and fit the pie crust into a 9-inch pie plate, crimping the edges.
2. Whisk the pumpkin, brown sugar, eggs, and evaporated milk until smooth.
3. Stir in the cinnamon, ginger, nutmeg, and salt.
4. Pour the filling into the crust and smooth the top.
5. Bake 15 minutes, then reduce heat to 350°F and bake 40-45 minutes more until set.
6. Cool 2 hours, then chill before slicing. Serve with whipped cream.

2. Brown Butter Pumpkin Pie

Nutty brown butter takes the classic to a whole new level of cozy, caramel depth.

Ingredients

• 1 unbaked 9-inch pie crust
• 6 tbsp unsalted butter
• 1 can (15 oz) pumpkin puree
• 3/4 cup brown sugar
• 2 eggs
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat the oven to 375°F and fit the crust into a 9-inch pie plate.
2. Brown the butter in a saucepan over medium heat until fragrant and amber, about 5 minutes.
3. Whisk the pumpkin, brown sugar, eggs, cream, vanilla, cinnamon, and salt in a bowl.
4. Stream in the brown butter and whisk until fully combined.
5. Pour into the crust and bake 45-50 minutes until the center is just set.
6. Cool completely, then chill 2 hours before serving.

3. No-Bake Pumpkin Cream Pie

All the pie flavor, zero oven time — a fluffy, chilled dream for busy holiday weeks.

Ingredients

• 1 graham cracker crust (9-inch)
• 1 can (15 oz) pumpkin puree
• 1 box (3.4 oz) instant vanilla pudding
• 1 tsp pumpkin pie spice
• 1 tub (8 oz) whipped topping, thawed
• 1/2 cup crushed gingersnaps, for topping

Instructions

1. Whisk the pumpkin, pudding mix, and pumpkin pie spice until thick and smooth.
2. Fold in half of the whipped topping gently.
3. Spread the mixture into the graham cracker crust.
4. Top with the remaining whipped topping in swoops.
5. Sprinkle with crushed gingersnaps.
6. Chill at least 4 hours, or overnight, before slicing.

4. Pumpkin Pie Bars

Handheld, shareable, and party-perfect — pumpkin pie you can eat without a fork.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) sweetened condensed milk
• 2 eggs
• 1 tsp pumpkin pie spice
• 1 cup white chocolate chips

Instructions

1. Preheat the oven to 350°F and line a 9×13-inch pan with parchment.
2. Mix the graham crumbs with melted butter and press firmly into the pan.
3. Whisk the pumpkin, condensed milk, eggs, and spice until smooth.
4. Pour over the crust and sprinkle white chocolate chips on top.
5. Bake 28-32 minutes until the center is set.
6. Cool, then chill 2 hours before cutting into bars.

5. Mini Pumpkin Hand Pies

Adorable pocket pies with a flaky crust and spiced pumpkin heart — lunchbox gold.

Ingredients

• 2 refrigerated pie crusts
• 3/4 cup pumpkin puree
• 1/4 cup brown sugar
• 1/2 tsp pumpkin pie spice
• 1 egg, beaten
• 2 tbsp coarse sugar

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment.
2. Mix the pumpkin, brown sugar, and spice in a small bowl.
3. Cut 12 rounds from each pie crust with a 3-inch cutter.
4. Spoon 1 tablespoon of filling onto half the rounds.
5. Top with remaining rounds, crimp edges with a fork, and cut a small vent.
6. Brush with beaten egg, sprinkle with coarse sugar, and bake 18-20 minutes.

6. Bourbon Pecan Pumpkin Pie

A splash of bourbon and a pecan crown make this the grown-up pie of the holiday table.

Ingredients

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

Instructions

1. Preheat the oven to 375°F and fit the crust into a 9-inch pie plate.
2. Whisk the pumpkin, brown sugar, eggs, cream, bourbon, vanilla, and cinnamon until smooth.
3. Pour into the crust and arrange pecan halves in a ring on top.
4. Bake 45-50 minutes until set with a slight jiggle in the center.
5. Cool 2 hours and chill before serving.
6. Serve with bourbon-spiked whipped cream if desired.

7. Vegan Coconut Pumpkin Pie

Dairy-free and completely dreamy — coconut milk makes this pie unbelievably silky.

Ingredients

• 1 vegan graham crust (9-inch)
• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) coconut milk, chilled
• 3/4 cup maple syrup
• 3 tbsp cornstarch
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F.
2. Whisk the pumpkin, coconut milk, maple syrup, cornstarch, spice, and vanilla until smooth.
3. Pour into the vegan graham crust.
4. Bake 50-55 minutes until the edges are set and the center jiggles slightly.
5. Cool completely, then chill at least 4 hours.
6. Slice and serve with coconut whipped cream.

8. Maple Pumpkin Pie with Oat Crust

Wholesome oat crust meets maple-sweetened pumpkin — a lighter take that still feels indulgent.

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup melted coconut oil
• 1/4 cup maple syrup
• 1 can (15 oz) pumpkin puree
• 2 eggs
• 1/2 cup maple syrup
• 1 tsp cinnamon
• 1/2 tsp ginger

Instructions

1. Preheat the oven to 350°F and grease a 9-inch pie plate.
2. Blend the oats, coconut oil, and 1/4 cup maple syrup; press into the pie plate.
3. Bake the crust 10 minutes until lightly golden.
4. Whisk the pumpkin, eggs, 1/2 cup maple syrup, cinnamon, and ginger.
5. Pour into the warm crust and bake 40-45 minutes until set.
6. Cool completely before slicing.

9. Chocolate Swirl Pumpkin Pie

Rich chocolate ribbons swirled through spiced pumpkin — two desserts in one gorgeous slice.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup sugar
• 2 eggs
• 3/4 cup evaporated milk
• 1 tsp pumpkin pie spice
• 1/2 cup dark chocolate chips, melted

Instructions

1. Preheat the oven to 375°F and fit the crust into a 9-inch pie plate.
2. Whisk the pumpkin, sugar, eggs, milk, and spice until smooth.
3. Reserve 1/2 cup of filling and stir the melted chocolate into it.
4. Pour the plain filling into the crust, then dollop the chocolate mixture on top.
5. Swirl with a knife for a marbled effect.
6. Bake 45-50 minutes until set; cool and chill before serving.

10. Pumpkin Chiffon Pie

Impossibly light and airy — the elegant, retro pie that melts on your tongue.

Ingredients

• 1 graham cracker crust (9-inch)
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 can (15 oz) pumpkin puree
• 3/4 cup sugar
• 1 tsp pumpkin pie spice
• 1 1/2 cups whipped cream

Instructions

1. Sprinkle the gelatin over cold water and let stand 5 minutes.
2. Warm the pumpkin, sugar, and spice in a saucepan until the sugar dissolves.
3. Stir in the gelatin until fully melted; cool to room temperature.
4. Fold in the whipped cream gently until no streaks remain.
5. Pour into the graham crust and smooth the top.
6. Chill at least 6 hours until firm; garnish with whipped cream.

11. Gingersnap Crust Pumpkin Pie

Spicy, snappy gingersnap crust plus creamy pumpkin — a match made in fall heaven.

Ingredients

• 1 1/2 cups gingersnap crumbs
• 1/3 cup melted butter
• 1 can (15 oz) pumpkin puree
• 3/4 cup brown sugar
• 2 eggs
• 3/4 cup heavy cream
• 1 tsp cinnamon
• 1/4 tsp cloves

Instructions

1. Preheat the oven to 350°F.
2. Mix the gingersnap crumbs with melted butter and press into a 9-inch pie plate.
3. Bake 8 minutes and cool slightly.
4. Whisk the pumpkin, brown sugar, eggs, cream, cinnamon, and cloves.
5. Pour into the crust and bake 45-50 minutes until set.
6. Cool, chill 2 hours, and serve with whipped cream.

12. Salted Caramel Pumpkin Pie

Gooey salted caramel dripping over spiced pumpkin — the showstopper slice everyone photographs.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup brown sugar
• 2 eggs
• 3/4 cup heavy cream
• 1 tsp pumpkin pie spice
• 1/2 cup salted caramel sauce
• Flaky sea salt, for finishing

Instructions

1. Preheat the oven to 375°F and fit the crust into a 9-inch pie plate.
2. Whisk the pumpkin, brown sugar, eggs, cream, and spice until smooth.
3. Pour into the crust and bake 45-50 minutes until set.
4. Cool 1 hour, then drizzle generously with salted caramel sauce.
5. Sprinkle with flaky sea salt.
6. Chill 2 hours before slicing and serving.

Which Will You Try First?

With 12 delicious options, there’s something here for every craving. Save this post, share it with a fellow food lover, and tell us your favorite in the comments!