Fall in Love with These Seasonal Pumpkin Pie Recipes

Hello Foodie! As we transition into the fall season, nothing quite screams autumn like the rich and delicious taste of pumpkin pie. Whether you prefer traditional recipes or a unique twist on this classic dessert, we’ve got you covered. In this article, we’ll share our top pumpkin pie recipes that are sure to satisfy your taste buds. So, let’s get started!

The Classic Pumpkin Pie

The classic pumpkin pie recipe is a tried and true favorite among many food lovers. Made with a combination of pumpkin puree, sweetened condensed milk, eggs, and a variety of spices, this recipe is easy to make and perfect for any fall occasion. Here’s what you’ll need:

  • 1 9-inch pie crust
  • 1 15-ounce can pumpkin puree
  • 1 14-ounce can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Begin by preheating your oven to 425 degrees Fahrenheit. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Pour the mixture into your prepared pie crust and smooth out the top with a spatula. Bake for 15 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and continue baking for an additional 35-40 minutes or until a toothpick inserted in the center comes out clean.

A Delicious Twist

If you’re looking for a unique twist on the classic pumpkin pie recipe, then you’ll want to try this pumpkin pie cheesecake recipe. With a creamy, smooth filling and a graham cracker crust, this recipe is sure to become a new favorite in your household.

Pumpkin Pie Cheesecake

For the crust, you’ll need:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the filling, you’ll need:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 can (15 ounces) pumpkin puree
  • 3 eggs
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Begin by preheating your oven to 350 degrees Fahrenheit. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.

For the filling, beat the cream cheese until smooth. Add the pumpkin puree, eggs, sour cream, sugar, cinnamon, ginger, nutmeg, and cloves. Beat until well combined and pour the mixture over the cooled crust. Bake for 50-55 minutes or until the center of the cheesecake is set. Allow the cheesecake to cool completely before serving. This pumpkin pie cheesecake is perfect for any fall occasion and is sure to impress your guests.

A Vegan Option

If you’re following a vegan diet, you don’t have to miss out on the delicious taste of pumpkin pie. This vegan pumpkin pie recipe is easy to make and tastes just as good as the traditional recipe. Here’s what you’ll need:

Vegan Pumpkin Pie

For the crust, you’ll need:

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, chilled and cubed
  • 4-6 tablespoons ice water

For the filling, you’ll need:

  • 1 15-ounce can pumpkin puree
  • 1/2 cup full-fat coconut milk
  • 1/2 cup pure maple syrup
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Begin by preheating your oven to 350 degrees Fahrenheit. In a mixing bowl, combine the flour and salt. Add the vegan butter and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse sand. Add the ice water, one tablespoon at a time, until the dough comes together. Roll the dough out on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Bake for 15 minutes and set aside to cool.

For the filling, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, ginger, nutmeg, and salt. Pour the mixture into the cooled crust and bake for 45-50 minutes or until the filling is set. Allow the pie to cool completely before serving. This vegan pumpkin pie is a great alternative for those following a vegan diet and is sure to impress your guests.

The Perfect Pairing

No pumpkin pie is complete without the perfect pairing. This homemade whipped cream recipe is easy to make and pairs perfectly with any pumpkin pie recipe.

Homemade Whipped Cream

For this recipe, you’ll need:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Begin by chilling a mixing bowl and beaters in the refrigerator for at least 10 minutes. Once chilled, add the heavy cream, powdered sugar, and vanilla extract to the bowl. Beat on high speed until stiff peaks form. Serve immediately or store in the refrigerator until ready to use.

Pumpkin Pie Spice

Pumpkin pie spice is a blend of warm spices that is commonly used in pumpkin pie recipes. If you don’t have pumpkin pie spice on hand, you can make your own using ingredients you likely already have in your pantry. Here’s what you’ll need:

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cloves

Combine all of the ingredients in a small bowl and whisk until well combined. Store in an airtight container for up to six months.

Conclusion

Thank you for joining us on this journey of delicious pumpkin pie recipes. Whether you prefer the classic recipe or a unique twist, there’s a recipe for everyone. Try these recipes at your next fall gathering and watch as your guests fall in love with the delicious taste of pumpkin pie. Until next time, happy baking!

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