Pumpkin is my favorite type of pie, but I only eat it in the fall. I know I’m not alone in this seasonal habit. After all, most people save the rich flavors of pumpkin pie—like the hints of nutmeg, cinnamon, cloves, and brown sugar—to taste while the familiar sights and smells of autumn surround them. It makes it feel like a treat, especially when topped with whipped cream. Still, though, we all know in the backs of our minds that this is something we can make any time we feel like it.
But what if we told you that you should try something different with pumpkin pie this year? Instead of waiting to bite into the typical golden crust of a traditional slice, you can also experiment with the additional flavors of chocolate, bourbon, streusel, and chai. That’s the case for most of these 10 easy pumpkin pie recipes, which turn up the flavors you know and love with even more irresistible layers.
We’ve also found pumpkin pies that bring more versatility to the table, like vegan and no-bake options, so that everyone can try some if they please. And if you don’t get to make all of these recipes this fall, don’t worry. Maybe it’s time we make some exceptions for when and how we eat this beloved dessert.
Praline Pumpkin Pie
This recipe from Carlsbad Cravings has everything you love about pumpkin pie with the added crunch and sweetness of praline. “The praline topping is the icing on an already delicious but one-note-creamy texture pie,” Jen Sabine Sattley says. She makes the pie with a mix of pumpkin, brown sugar, cinnamon, ground cloves, and ginger, and then puts the topping together with finely chopped pecans and brown sugar.
Pecan Streusel Pumpkin Pie
Chelsea's Messy Apron has a similar take on an amped-up pumpkin pie, which she layers with a streusel made of pecans, brown sugar, cinnamon, and butter. “It might sound like a lot to do for a pie, but it’s a relatively easy and quick pie to make,” Chelsea Lords writes. “First is the crust—pretty standard stuff there. While it’s chilling for a little, you whip together the filling.” Follow her lead, too, and finish off a slice with maple whipped cream.
Salted Bourbon Pecan Pumpkin Pie
Tieghan Gerard at Half Baked Harvest serves up a pie that’ll turn heads at a dinner party, thanks to its mix of pumpkin and pecan flavors. Yes, this recipe calls for spooning a pecan pie over a pumpkin filling, which creates the best of both worlds. “Add one egg at a time, scraping down the sides if needed until the eggs are fully incorporated,” she notes. “Add the maple syrup, salt, vanilla, and bourbon until combined.” The pecan layer has optional bourbon added to it, but we think that it’s a must.
Chai Pumpkin Pie
Gerard also created this recipe for a chai pumpkin pie, and its flavors are worth tasting throughout fall (and beyond). She mixes pumpkin purée with cloves, nutmeg, ginger, and brown sugar for the pie, and then tops it with a maple whipped cream sprinkled with chai sugar. “In a lot of ways, this pie is very similar to your favorite chai latte, but with plenty of pumpkin and a generous dollop of whipped cream,” she says.
Paleo Pumpkin Pie
Hello Glow figured out how to make a Paleo version of pumpkin pie with this recipe, and we’re here for it. It all starts with a good crust. “Instead of rolling, this crust is pressed into the pan,” Lindsey Johnson writes. “I think a lot of pie fails or complaints are about the difficulty in making a tender, flaky rollable crust. Pressing the crust into the pan is the best and only way to go with a paleo crust.” Then the filling comes together with pumpkin purée, coconut milk, and sea salt.
Dairy-Free Pumpkin Pie
Hola Jalapeno’s take on pumpkin pie is dairy-free, so it’s a great option to have if your holiday menu has to incorporate some dietary restrictions. She makes it with a crust of pepitas and ginger snap cookies, and then swirls in a filling with piloncillo (Mexican raw sugarcane), coconut oil, cloves, and pumpkin purée. “This crust is the business, so full of spice and deep toasty flavors that I can see it working with lots of other fillings, too,” Kate Ramos says.
No-Bake Pumpkin Pie
For those of us who want the taste of pumpkin pie without much time in the kitchen, there’s this no-bake recipe from How Sweet Eats. Jessica Merchant puts it together with graham cracker crumbs, heavy cream, dark chocolate, nutmeg, and vanilla bean paste before letting it set in the refrigerator. “You can (and should!) make it ahead of time, but wait to top it with the marshmallow until you’re close to serving time,” she notes.
Vegan and Gluten-Free Pumpkin Pie
Thanks to the Minimalist Baker, there’s also a way to enjoy a vegan and gluten-free pumpkin pie. It’s made with only 10 ingredients, including pumpkin purée, almond milk, brown sugar, and maple syrup in a flaky crust. “I want to see a show of hands afterward from everyone who tricked their skeptical Aunt Sally into consuming upwards of three slices of this pie with nothing but praise,” Dana Shultz jokes.
Pumpkin Pie With a Chocolate Crust
Spoon Fork Bacon wants you to forget about the classic pumpkin pie crust with this recipe—and since this crust is made with chocolate, that will be easy. Chocolate wafers are finely ground with unsalted butter, and then pressed into a pie dish to prepare for a classic filling. “To serve, generously top the pie with whipped cream and finish with chocolate shavings,” the recipe says.
Easy Homemade Pumpkin Pie
When a recipe reminds someone of their mom’s all-out feasts, then it deserves a try. That’s the case with this classic pumpkin pie recipe from Creme de la Crumb, which features everything you love about a traditional slice: condensed milk, ground cinnamon, pumpkin pie spice, and purée. “If your holiday isn’t complete without a pumpkin pie then this recipe is perfect for you—it’s easy, foolproof, no-fuss and will leave you with just one bowl to clean up,” Tiffany Azure writes.