Check Out These Four Modern Twists on Traditional Pumpkin Pie

New pumpkin pie recipes for Thanksgiving and beyond

Pumpkin pie is the quintessential Thanksgiving dessert. But what if you want to mix it up this year? Well, you’re in luck — here are five modern twists on traditional pumpkin pie:

1. Nutella swirled pumpkin pie

If you’re a chocolate and hazelnut lover, then you’ll love this pie that’s made with a rich Nutella swirl. The ingredients listed below are used to make both the crust and filling.

Crust ingredients:

1 and 1/2 cups gingersnap cookie crumbs
2 Tablespoons granulated sugar
1/4 cup (4 Tbsp) unsalted butter, melted and slightly cooled

Filling ingredients:

3 large eggs, room temperature
15 ounce can pure pumpkin or 2 cups fresh pumpkin puree
1/2 cup heavy cream
1/2 cup packed light or dark brown sugar
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup Nutella, warmed (or 4 oz melted high-quality chocolate)

Instructions:

Preheat oven to 350 degrees
Spray 9 or 8-inch pie dish with nonstick spray
Grind up gingersnap cookies into a fine crumb and mix with melted butter, and sugar
Press into a prepared pie dish about halfway up the sides
Bake crust for 10 minutes and allow to slightly cool
In a large bowl, lightly whisk the eggs
Add the remaining ingredients (except for the Nutella) and stir to combine
Pour the mixture into pie crust
Drop spoonfuls of warmed Nutella onto the pie, swirling gently with a knife
Bake for 40-45 minutes or until the filling is set
Allow to cool completely and serve at room temperature

2. Dulce de leche pumpkin pie

This no-bake twist is a cinch to make and tastes absolutely delicious!

Ingredients:

1 ready-to-use pie crust
15 oz can pumpkin puree
14 oz can dulce de leche
2 eggs
1 tsp cinnamon
1/4 tsp ginger
1 tsp vanilla extract
1/2 tsp salt

Instructions:

Preheat the oven to 350 degrees
Whisk together the pumpkin and dulce de leche until smooth and free of lumps
Add the remaining ingredients and whisk until smooth
Pour into the crust and smooth
Bake the pie for 50 minutes
Serve warm or cool

3. Salted bourbon pecan pumpkin pie

This delicious turtle pumpkin pie is made with caramel ice cream topping and pecan nuts.

Ingredients:

1 ready-to-use pie crust

Pumpkin pie

1 cup pumpkin puree
1/4 cup heavy cream
1/2 cup light or dark brown sugar
1 egg
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla

Pecan pie

1/2 cup granulated sugar
4 tablespoons butter
2 eggs
1/2 cup pure maple syrup
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons bourbon
1-1 1/2 cups raw pecans
1 cup chocolate chips
Flaky sea salt

Instructions:

Preheat the oven to 350 degrees
Mix together the pumpkin, heavy cream, brown sugar, egg, pumpkin pie spice, salt, and vanilla in a mixing bowl until combined
Pour the mixture into the bottom of the pie crust
Cream together the sugar and butter until combined, adding one egg at a time, scraping down the sides if needed until the eggs are fully incorporated
Add the maple syrup, salt, vanilla, and bourbon until combined
Stir in half of the pecans
Carefully spoon the pecan pie over the pumpkin filling
Sprinkle on the remaining pecans and chocolate chips
Bake for 45-55 minutes
Allow the pie to cool completely before serving
Sprinkle with flaky sea salt

4. Pumpkin cheesecake pie

This pumpkin pie is made with cream cheese that makes it super creamy and dense.

Ingredients:

1 ready-to-use pie crust
1 cup sugar
3 tablespoons all-purpose flour
11 ounces full-fat cream cheese
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
3 eggs
15 ounce can pumpkin
1 tablespoon whole milk

Instructions:

Preheat oven to 375 degrees
In a bowl, beat together the sugar, flour, and cream cheese until smooth
Set aside 1/2 cup of the cream cheese mixture in a small bowl
Add the remaining ingredients to the rest of the cream cheese mixture except the milk
Beat on medium speed until smooth
pour the mixture into the crust
Stir milk into reserved cream cheese
Spoon over pumpkin mixture
Cut through cream cheese and pumpkin mixture with a knife in S-shaped curves for a marbled design
Bake for 45 minutes with a crust cover and then 15 minutes without
Allow to cool for 30 minutes

5. Chai spiced pumpkin pie

This easy pumpkin pie recipe brings a gentle twist with a chai spice blend that will delight those who prefer a classic with a unique upgrade.

Crust ingredients:

1 ready-to-use refrigerated pie crust (or a frozen one, thawed)

Filling ingredients:

1 can (15 ounces) pure pumpkin puree
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon Masala chai spice mix
2 large eggs
1 can (12 ounces) evaporated milk

Instructions:

Preheat your oven to 425 degrees F
Unroll the pie crust and press it into a 9-inch pie plate
Crimp the edges for a decorative finish
In a large mixing bowl, combine the pumpkin puree, sugar, salt, cinnamon, ginger, Masala chai spice mix and cloves
Beat in the eggs one at a time, mixing well after each addition
Gradually stir in the evaporated milk until the mixture is well combined
Pour the pumpkin filling into the prepared pie crust
Bake in the preheated oven for 15 minutes
Reduce the temperature to 350 degrees F and continue baking for another 40 to 50 minutes or until a knife inserted near the center comes out clean
Allow the pie to cool on a wire rack for 2 hours to let it set completely before serving