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 four 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 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
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Carefully spoon the pecan pie over the pumpkin filling
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Sprinkle on the remaining pecans and chocolate chips
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Bake for 45-55 minutes
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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
References
- “71 Easy Pumpkin Pie Recipes,” Country Living, Jun 15, 2020
