Thanksgiving is just around the corner, which means that many of us probably have pie on the brain. The good ‘ol pumpkin pie has been a staple at our Thanksgiving dinners for as long as I can remember! My mom is the Pie Queen of course, and I’ve never been able to make a pie quite as good as hers. So rather than continuing to make sub-par pies, I’ve gotten a bit creative over the past several years. I’ve tested out a number of pumpkin pie-inspired recipes, and I’ve found several that have been a huge hit with the family!
I thought I’d share my collection of pumpkin pie-inspired recipes with you today. There are plenty of possibilities when it comes to pumpkin, so why not explore them all? 🙂 The first recipe I want to share with you is one of my more recent discoveries. This pumpkin “slab” pie is perfect for those who struggle with pie tins, and it looks great too! Here’s how you can make it at home. (And don’t forget to keep scrolling after the recipe for 7 more mouthwatering pumpkin recipes!)
8 Heavenly Pumpkin Pie Inspired Recipes
1. Pumpkin Slab Pie
- 2 cups all-purpose flour
- 1/2 tsp salt
- 13 Tbsp cold butter, cubed
- 6-8 Tbsp ice water
- 2 (15 oz) cans pumpkin puree
- 1 tsp fresh ginger, grated
- 1 1/4 cup heavy cream
- 1 1/4 cup whole milk
- 4 large eggs
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 tsp pumpkin pie spice
- 1 tsp salt
- Whipped cream, for topping (optional)
Step 1 – Make Dough
Start by preparing the dough for the pie crust. (Feel free to use store-bought pie dough instead if you want to save yourself some time!)
Stir the flour and salt together, then add half of the cold, cubed butter. Pulse in a food process, or use a pastry cutter to incorporate the butter. Once fine crumbs form, add the rest of the butter until coarse crumbs form.
Sprinkle the ice water over the mixture a little at a tie, just until the dough holds together when squeezed. Transfer the finished dough to a floured surface, and knead until it comes together. Wrap the dough in plastic wrap and refrigerate at least 1 hour, or up to 1 day.
Step 2 – Par-Bake The Crust
Next, grab your refrigerated pie dough and roll it out on a flour surface. Transfer the dough to a rimmed baking sheet (but don’t worry about too much about making it look nice—it’s a rustic pie after all!) The dough should wrap up the edges of the baking sheet. Trim any excess dough.
Cover the dough with a piece of parchment paper, then place pie weights on top. (Dry beans work really well as pie weights!) Bake at 400° for 8-10 minutes, or until golden.
Step 3 – Prepare Filling
While the crust is par-baking, grab a saucepan. Add the pumpkin and ginger to the pan and cook on medium-high heat for 10 minutes. Remove from heat and let cool.
Then in a medium-sized bowl, whisk together the cream, milk, eggs, brown sugar, white sugar, pumpkin pie spice and salt. Once the pumpkin mixture has cooled, add it to the milk mixture and whisk until smooth.
Pour the completed filling into the par-baked pie crust.
Step 4 – Bake!
Place the baking sheet back into the oven at 400° and bake for 25-30 minutes, or until set.
Let cool, then slice up and serve with a big dollop of whipped cream!
Whether you’re trying to cut down on carbs, or you just prefer the pie filling to the pie crust, making a crustless pumpkin pie is easy and totally delicious. This is one of several gluten free pumpkin options you’ll see featured in this list!
When my son Kell was first diagnosed with Celiac’s, the holidays were the most difficult time for him. There were so many delicious family recipes he couldn’t eat any more! Pumpkin pie is a favorite of his, so I decided to give this pumpkin pie cake recipe a try. The verdict? He LOVED it. Not only did he like how moist and delicious the cake was, but he also liked having an entire dessert all to himself. 🙂
Related: Gluten Free Pumpkin “Pie” Cake
Pumpkin and other squashes have a natural sweetness that works well in desserts, but there are plenty of options for savory applications as well! Try this creamy, dreamy pumpkin soup, which is sure to be a new fall-time favorite.
Pumpkins can be incredibly cheap this time of year, so why not grab a couple and make your own pumpkin puree? You can do it right in your crockpot, and use it just like the canned stuff from the store. Homemade pumpkin puree will add a fresh, gourmet twist to any pumpkin recipe.
Who doesn’t love a good loaf of pumpkin bread during the fall? This gluten free version is another one of Kell’s favorites. The great thing about making gluten free recipes with pumpkin is that the pumpkin keeps things nice and moist, so you don’t get that grainy texture you sometimes find in gluten free baked goods.
Related: Gluten Free Pumpkin Bread
If you’re going to go to the trouble of making a pie from scratch, it doesn’t take a lot of added effort to dress it up a bit! Check out these dressed up pie crusts we came up with, and let them inspire you to create something beautiful too!
This one is perfect for people who prefer pumpkin in smaller doses. Take a delicious and crowd-pleasing pan of brownies, and add a delicious swirl of pumpkin goodness. It doesn’t get much better than that!