BY: LBL Team

Check Out These 5 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)


  • 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!


  • 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


  • 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.


  • 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


  • 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.


  • 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


  • 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


  • 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
  1. “71 Easy Pumpkin Pie Recipes,” Country Living, Jun 15, 2020
Stay In The Loop
Sign Up to hear the latest & receive deals from LaserAway