It’s just not Thanksgiving without pumpkin pie for dessert! But you don’t have to go with the traditional pumpkin pie – although it’s still a classic served with a scoop of fresh whipped cream on top. Branch out with some new pumpkin pie recipes. Make your pie fluffy and airy by trying out pumpkin cream pie or add in a ribbon of cream cheese with the pumpkin cheese-swirled pie. Then again, you won’t have to make as many pies if you combine traditional favorites. Instead of pecan and pumpkin pies, why not pecan pumpkin pie? Or, Dutch apple-pumpkin crisp? Pumpkin is so versatile you can even pair it with chocolate – yes, chocolate! One slice of triple chocolate pumpkin pie and your family and guests will be convinced that pumpkin should always be served with chocolate.
Trim the time it takes to make your pie by starting out with a pre-made crust. Next, combine canned pumpkin puree, spices, salt, evaporated milk, sugar and eggs. Beat and then pour the mixture into the crust. Bake until the mixture is firm. That’s it to make the easiest pumpkin pie ever from Pillsbury!
Lighten up the pumpkin puree with the addition of heavy cream. Whip the mixture until it’s fluffy and then spread it into a graham cracker pie crust. Refrigerate the pie for at least two hours or overnight and you’ve made a picture perfect pumpkin cream pie from The Pioneer Woman.
Combine two Thanksgiving classic pies with this pecan pumpkin pie recipe from the Taste of Home. You begin by making a standard pumpkin pie with a smooth, custard filling. Top generously with chopped pecans that have been mixed with sticky sweet maple syrup.
Here’s another way to mix two traditional desserts into one unique treat – this Dutch apple-pumpkin crisp from Betty Crocker. Chopped apples are bathed with a combination of pumpkin puree, sugar, milk and spices. Add a sweet crumble of brown sugar, flour and butter before baking. Serve with a heaping scoop of vanilla ice cream.
Dress up pumpkin pie by adding in tangy cream cheese. That’s the idea behind this pumpkin cheese-swirled pie from the Very Best Baking. The recipe is almost like the traditional pumpkin pie – but you add in a design with dollops of cream cheese swirled into the puree with a spoon.
This triple chocolate pumpkin pie from Martha Stewart layers chocolate into every part of the pie. The crust is coated with melted chocolate and then cooled. The pumpkin filling comes next – with melted chocolate whisked inside. Once the pie is baked and cooled, add another dose of smooth chocolate on top.