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. Chocolate swirl pumpkin pie

1. Chocolate swirl pumpkin pie

If you're a chocolate lover, then you'll love this pie that's made with a rich chocolate swirl. Ingredients listed below are to make both the crust and filling.

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cut into chunks
  • 2 tablespoons canola oil
  • 5 tablespoons ice water
  • 4 ounces unsweetened chocolate, cut into chunks
  • 2 tablespoons unsalted butter
  • 1 cup maple syrup
  • 4 large eggs, divided
  • 2 tablespoons unsweetened cocoa powder
  • 14 ounces pumpkin puree
  • 1/2 cup half and half
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions:

  • To make the crust, pulse the whole wheat flour, all-purpose flour, brown sugar, and salt in a food processor
  • Add the butter and process until the butter is cut in
  • Drizzle the oil over the mixture and pulse again
  • Then drizzle 5 tablespoons ice water over the mixture and pulse
  • Stop pulsing when the mixture has come together
  • Refrigerate the dough for one hour until firm
  • Preheat the oven to 375 degree
  • Roll the dough into a 14-inch circle and transfer for a 9-inch pie plate
  • Chill the crust again
  • To make the filling, melt the chocolate and butter in a small saucepan over low heat, stirring constantly
  • Remove from heat, and whisk in 1/2 cup maple syrup and one egg
  • Whisk in cocoa powder, and set aside
  • In a separate bowl, whisk pumpkin puree, half and half, pumpkin pie spice, vanilla extract, 1/2 cup maple syrup, and three eggs together
  • Whisk 1/3 cup pumpkin mixture into the chocolate mixture to loosen it
  • Pour the rest of the pumpkin mixture into the pie crust
  • Then pour the chocolate mixture on top
  • Dot with the remaining pumpkin mixture
  • Run a knife through the layers to swirl
  • Bake the pie for 30 minutes until the crust starts to brown
  • Reduce the oven temperature to 325 degrees, and continue baking until the crust is browned and the filling is solid -- about 25 minutes longer
  • Cool completely before serving
2. Pumpkin pudding pie

2. Pumpkin pudding pie

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

Ingredients:

  • 1 ready-to-use graham cracker crust
  • 2 small boxes Jell-O Pumpkin Spice Instant Pudding
  • 2 cups half and half
  • 1/4 teaspoon cinnamon
  • 1 tub Cool Whip, thawed
  • Chopped pecan

Instructions:

  • In a mixing bowl, combine the dry pudding mix, milk, and cinnamon
  • Beat together with a blender until thick and creamy
  • Spread 1 1/2 cups into the pie crust to form the first layer
  • Add 1 1/2 cups Cool Whip to the remaining pudding mix, and stir until combined
  • Spread over the pudding layer in the crust for the second layer
  • Spread the remaining Cool Whip on top and cover with the enclosed lid
  • Refrigerate for at least four hours
  • Before serving, sprinkle with chopped pecans
3. Turtle pumpkin pie

3. Turtle pumpkin pie

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

Ingredients:

  • 1/4 cup plus 2 tablespoons caramel ice cream topping
  • 1/2 cup plus 2 tablespoons chopped pecans
  • 1 cup cold milk
  • 1 teaspoon ground cinnamon
  • 1 tub Cool Whip, thawed
  • 1 ready-to-use graham cracker crumb crust
  • 2 packages Jell-O Vanilla Flavor Instant Pudding
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground nutmeg

Instructions:

  • Pour 1/4 cup caramel topping onto the bottom of pie crust
  • Sprinkle with 1/2 cup nuts
  • In a large bowl, beat the milk, cinnamon, Jello-O, pumpkin puree, and nutmeg together until blended
  • Stir in 1 1/2 cups of the Cool Whip
  • Spoon into crust and refrigerate for one hour
  • Top with remaining Cool Whip, caramel topping, and nuts
4. Pumpkin cream cheese pie

4. Pumpkin cream cheese 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

pumpkin pie | recipes | holidays | desserts | Thanksgiving