Pumpkin Pie Recipes

If you can’t decide between pecan and pumpkin pie, this dessert will give you a taste of both in one slice. A quick brown sugar–pecan streusel tops the pie after it bakes; the topping will set into a crunchy layer as the pie cools. Be sure to use a standard 9-inch pie plate rather than a deep-dish one to ensure an evenly baked crust.

You won't regret the time it takes to roast the pumpkin once you taste how truly delicious freshly roasted pumpkin is. You'll never use the canned stuff again. By roasting the pumpkin whole, you avoid cutting it open and scooping out the seeds and membrane. If you'd like, serve pie with a dollop of lightly sweetened 2% reduced-fat yogurt.

To use up the leftover pumpkin, try adding some to a breakfast smoothie, or stir into pancake batter. Or combine with a splash of half-and-half, season with sage, and toss with pasta.

Ginger and coconut add warm, flavorful accents to this fall classic. If you'd like a dollop of something creamy, top with fat-free whipped topping.

This has to be the coolest way to serve pie "à la mode." Churn creamy spiced pumpkin pie into a rich custard for an all-in-one ice-cream treat. What a great way to stretch those last couple of slices into a festive new dessert.

This is the pie you remember from many Thanksgivings, made better for you. Instead of using a can of regular evaporated milk, we swapped in a fat-free version.

Pumpkin pie in a glass?! Try it and believe it. This cold and creamy blended drink was a finalist in our 2005 Ultimate Reader Recipe contest. Readers gave it top ratings, too. Canned pumpkin and ice cream mix with pumpkin pie spice and brown sugar for a refreshingly different take on a classic holiday flavor.

Ginger and coconut add warm, flavorful accents to this Thanksgiving classic. If you'd like a dollop of something creamy, top with fat-free whipped topping.

• • Gluten-Free Tip: Forget the crust; just make the filling. Divide it and bake in individual ramekins.

To lighten this stunning dessert, we cut out 3/4 of a cup of oil and combined whole eggs and egg substitute. Now with only 223 calories per slice, this centerpiece is a nutritional masterpiece.

Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

A few easy additions to store-bought ice cream create a custom flavor that simply tastes like Thanksgiving.

Spiced pumpkin adds seasonal color and warm flavors to this magnificent double-decker dessert. Hazelnuts contribute their unique browned butter note to the wonderfully dense cake beneath the silky cheesecake. Shards of brittle add drama and style.

We took the best part of the classic fall pie and stuck it in a glass for a perfectly-portioned treat. Top with a dollop of whipped cream and chopped walnuts.

Celebrate the best of fall flavor with this creamy pumpkin pie. This version of the classic Thanksgiving pie is a fluffier, less dense version of the original, so it's perfect for serving at holiday gatherings when you want a crowd-pleaser.

This twist on pumpkin pie has all the season’s classic spices and is the perfect end to any autumn dish. Eat it straight from the oven or make ahead to bring to a holiday get-together. cdlaub writes, “I made this for Thanksgiving and it was requested again for Christmas."

The distinctive flavor of pumpkin pie spice folded into a creamy cheesecake and baked into chewy brown-sugar bars makes for an extra-special autumnal treat. Using a combination of 1/3-less-fat and fat-free cream cheese helps keep the total fat low but still adds richness to these bars. Don't be tempted to use all fat-free cream cheese; the texture won't be nearly as luscious.  

Condensed milk helps create a dense, moist, and creamy filling for this pie. Add the topping of pecans, oats, and spice, and you've got the perfect marriage of luscious and crunchy. Hearty and filling, this pie is a real taste of the season.

Tangy cream cheese and sweetened condensed milk combine for a creamy contrast to the sweet potato layer. You can prepare this pie up to two days ahead and refrigerate.

A fluffy, delightful hybrid—part classic spiced pumpkin pie, part creamy cheesecake. Wrap foil around the springform pan to make sure water doesn’t sneak in from the water bath.

Ground pecans give this classic dessert rich flavor and crunch. Many supermarkets stock ground pecans with the other nuts; if you can't find preground nuts, grind the pecans in a food processor or spice grinder. Make the pastry dough up to one week ahead; arrange it in the pie plate and freeze. Cover tightly with plastic wrap once it's frozen so the wrap won't stick to the dough. On Thanksgiving morning, quickly mix the filling, add it to the frozen pie shell, and bake.

Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns that can be found in the spice aisle of most supermarkets. If five-spice powder is unavailable, use pumpkin pie spice.

A deliciously dense almond cake rests underneath the cheesy spiced pumpkin layer. Almond brittle adds a spectacular finishing touch.