Classic Pumpkin Pie
Classic Pumpkin Pie is a beloved dessert that embodies the essence of Thanksgiving. With its rich, spiced pumpkin filling nestled in a flaky pie crust, this traditional dish has become a staple on holiday tables across the country. Its warm flavors evoke comfort and nostalgia, making it the perfect finale to your Thanksgiving feast.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/2 cup |
| Eggs | 3 large |
| Heavy cream | 1 cup |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1/2 tsp |
| Ground nutmeg | 1/4 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/2 tsp |
| Pie crust | 1 (9-inch) |
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, and spices; mix well.
- Add eggs and heavy cream, whisking until smooth.
- Pour the filling into the prepared pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 40-50 minutes, or until the filling is set.
- Let the pie cool before serving. Enjoy!
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Maple Pecan Pumpkin Pie
Maple Pecan Pumpkin Pie is a delightful twist on the classic pumpkin pie, combining the smooth and spiced pumpkin filling with the rich sweetness of maple syrup and the crunch of toasted pecans. Perfect for the Thanksgiving table, this pie is sure to impress your guests with its unique flavors and elegant presentation.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Granulated sugar | 1/2 cup |
| Maple syrup | 1/2 cup |
| Eggs | 3 large |
| Heavy cream | 1 cup |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1/2 tsp |
| Ground nutmeg | 1/4 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/2 tsp |
| Chopped pecans | 1 cup |
| Pie crust | 1 (9-inch) |
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine pumpkin puree, granulated sugar, maple syrup, and spices; mix thoroughly.
- Beat in the eggs and heavy cream until the mixture is smooth.
- Fold in the chopped pecans.
- Pour the filling into the prepared pie crust.
- Bake for 15 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the filling is fully set.
- Allow the pie to cool before slicing and serving. Enjoy your Maple Pecan Pumpkin Pie!
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Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie is a scrumptious blend of traditional pumpkin pie and creamy cheesecake, offering a rich and velvety texture that will delight your taste buds. This decadent dessert is perfect for Thanksgiving, providing a twist on the classic flavors that everyone loves. Each bite combines the spiced pumpkin filling with the creamy, smooth cheesecake layer, making it a show-stopping addition to your holiday dessert spread.
| Ingredients | Quantity |
|---|---|
| Cream cheese | 8 oz |
| Granulated sugar | 3/4 cup |
| Pumpkin puree | 1 cup |
| Eggs | 2 large |
| Heavy cream | 1/2 cup |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1/2 tsp |
| Ground nutmeg | 1/4 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/4 tsp |
| Vanilla extract | 1 tsp |
| Pie crust | 1 (9-inch) |
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat the cream cheese until smooth; gradually mix in the sugar.
- Add pumpkin puree, eggs, heavy cream, vanilla extract, and spices; blend until well combined.
- Pour the mixture into the prepared pie crust.
- Bake for 50-60 minutes, or until the center is set and a toothpick comes out clean.
- Allow the pie to cool before refrigerating.
- Serve chilled or at room temperature. Enjoy your Pumpkin Cheesecake Pie!
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Spiced Pumpkin and Ginger Pie
Spiced Pumpkin and Ginger Pie is a delightful twist on the traditional pumpkin pie, infusing it with the warm flavors of ginger that elevate the classic dessert. This festive pie is perfect for Thanksgiving, featuring a spiced pumpkin filling that is both aromatic and flavorful, making it a crowd-pleaser at any holiday gathering. The addition of ginger adds a unique zing, setting it apart from more conventional recipes.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 1/2 cups |
| Granulated sugar | 3/4 cup |
| Ground ginger | 2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/4 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/4 tsp |
| Eggs | 3 large |
| Heavy cream | 1 cup |
| Vanilla extract | 1 tsp |
| Pie crust | 1 (9-inch) |
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the pumpkin puree, sugar, spices, and salt.
- Beat in the eggs until well incorporated, then stir in the heavy cream and vanilla extract.
- Pour the mixture into the prepared pie crust.
- Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Allow to cool, then refrigerate until ready to serve. Enjoy your Spiced Pumpkin and Ginger Pie!
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Vegan Pumpkin Pie
Vegan Pumpkin Pie is a delicious and dairy-free alternative to traditional pumpkin pie, perfect for those following a plant-based diet. This dessert retains the classic flavors of fall, featuring a creamy pumpkin filling made with coconut milk and a smooth pie crust that both vegans and non-vegans will enjoy. It’s a delightful addition to any Thanksgiving feast that everyone can enjoy!
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 1/2 cups |
| Maple syrup | 3/4 cup |
| Coconut milk | 1 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/4 tsp |
| Ground ginger | 1 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/4 tsp |
| Cornstarch | 2 tbsp |
| Pure vanilla extract | 1 tsp |
| Pie crust | 1 (9-inch) |
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the pumpkin puree, maple syrup, coconut milk, spices, salt, and cornstarch until smooth.
- Stir in the vanilla extract until fully combined.
- Pour the mixture into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is set and a toothpick comes out clean.
- Allow to cool and then refrigerate for a few hours before serving. Enjoy your Vegan Pumpkin Pie!
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Chocolate Swirl Pumpkin Pie
Chocolate Swirl Pumpkin Pie is a delightful twist on the classic pumpkin pie, combining luscious pumpkin filling with rich chocolate swirls for a dessert that is both visually stunning and deliciously indulgent. The chocolate adds a decadent touch, making it a perfect centerpiece for your Thanksgiving feast.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 1/2 cups |
| Maple syrup | 3/4 cup |
| Coconut milk | 1 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/4 tsp |
| Ground ginger | 1 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/4 tsp |
| Cornstarch | 2 tbsp |
| Pure vanilla extract | 1 tsp |
| Semi-sweet chocolate | 3/4 cup |
| Pie crust | 1 (9-inch) |
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the pumpkin puree, maple syrup, coconut milk, spices, salt, and cornstarch until smooth.
- Melt the semi-sweet chocolate in a microwave or double boiler until smooth.
- Stir the vanilla extract into the pumpkin mixture.
- Pour the pumpkin mixture into the prepared pie crust, then drop spoonfuls of melted chocolate on top.
- Use a knife or skewer to gently swirl the chocolate into the pumpkin filling.
- Bake for 50-60 minutes, or until the filling is set and a toothpick comes out clean.
- Allow to cool and then refrigerate for a few hours before serving. Enjoy your Chocolate Swirl Pumpkin Pie!
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Pumpkin Pie With Walnut Crust
Pumpkin Pie With Walnut Crust is a delightful spin on the traditional pumpkin pie, offering a rich and nutty flavor that perfectly complements the creamy pumpkin filling. The walnut crust adds a crunchy texture and a hint of sweetness, making it an excellent dessert choice for your Thanksgiving celebration.
| Ingredients | Quantity |
|---|---|
| Walnut halves | 1 1/2 cups |
| Unsalted butter | 1/4 cup |
| Brown sugar | 1/4 cup |
| All-purpose flour | 1/4 cup |
| Pumpkin puree | 1 1/2 cups |
| Sweetened condensed milk | 1 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/4 tsp |
| Ground ginger | 1 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/4 tsp |
| Eggs | 2 large |
| Pure vanilla extract | 1 tsp |
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse walnuts until finely ground. Add melted butter, brown sugar, and flour, then pulse until combined.
- Press the walnut mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 10 minutes.
- In a mixing bowl, combine pumpkin puree, sweetened condensed milk, eggs, vanilla extract, spices, and salt; whisk until smooth.
- Pour the pumpkin filling into the pre-baked walnut crust.
- Bake for another 50-60 minutes, or until the filling is set and a toothpick comes out clean.
- Allow to cool before serving. Enjoy your Pumpkin Pie With Walnut Crust!
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Bourbon Pumpkin Pie
Bourbon Pumpkin Pie is a delicious twist on the classic Thanksgiving dessert, adding a splash of whiskey warmth to the traditional pumpkin filling. The subtle notes of bourbon enhance the spices and create a rich flavor profile that is perfect for autumn gatherings. This pie is sure to impress your guests and become a new favorite at your Thanksgiving table.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 1/2 cups |
| Brown sugar | 3/4 cup |
| Sweetened condensed milk | 1 cup |
| Eggs | 3 large |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/4 tsp |
| Bourbon | 1/4 cup |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, brown sugar, sweetened condensed milk, eggs, and bourbon. Whisk until smooth and well combined.
- Add in the spices and salt, blending well.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Allow to cool before serving. Enjoy your Bourbon Pumpkin Pie!
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No-Bake Pumpkin Pie
No-Bake Pumpkin Pie is a delightful and easy-to-make dessert that is perfect for Thanksgiving. This variation allows you to skip the baking step while still enjoying the rich, creamy flavors of traditional pumpkin pie. The silky filling made with pumpkin puree and spices is set in a delicious crust, making it an ideal dessert for those who want to save time in the kitchen.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Cream cheese | 8 oz |
| Powdered sugar | 1/2 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Vanilla extract | 1 tsp |
| Cool Whip or whipped cream | 1 cup |
| Graham cracker crust (store-bought or homemade) | 1 (9-inch) |
- In a mixing bowl, beat together the cream cheese and powdered sugar until smooth.
- Add in the pumpkin puree, cinnamon, nutmeg, ginger, and vanilla, mixing well until completely combined.
- Gently fold in the Cool Whip or whipped cream until incorporated.
- Pour the pumpkin filling into the prepared graham cracker crust, spreading it evenly.
- Refrigerate for at least 4 hours, or until set. Serve chilled and enjoy your No-Bake Pumpkin Pie!
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Pumpkin Pie Bars With Cinnamon Crust
Pumpkin Pie Bars with Cinnamon Crust are a delightful twist on the traditional pumpkin pie. These bars feature a buttery cinnamon-infused crust that perfectly complements the rich and spiced pumpkin filling. Easy to slice and serve, they make for a fantastic addition to your Thanksgiving dessert spread, offering all of the comforting flavors of pumpkin pie in a convenient bar form.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1/2 cup |
| Granulated sugar | 3/4 cup |
| All-purpose flour | 1 1/2 cups |
| Ground cinnamon | 1 tsp |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Pumpkin puree | 1 cup |
| Eggs | 2 large |
| Sweetened condensed milk | 1/2 cup |
| Ground ginger | 1/2 tsp |
| Ground nutmeg | 1/4 tsp |
| Vanilla extract | 1 tsp |
- Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.
- In a mixing bowl, combine melted butter, sugar, flour, cinnamon, baking powder, and salt, then mix until crumbly. Press mixture into the bottom of the prepared pan to form the crust.
- In another bowl, whisk together pumpkin puree, eggs, condensed milk, ginger, nutmeg, and vanilla until smooth. Pour this filling over the prepared crust.
- Bake for 35-40 minutes or until the filling is set and a toothpick inserted in the center comes out clean.
- Allow the bars to cool in the pan before slicing into squares. Serve at room temperature or chilled and enjoy your Pumpkin Pie Bars!
