Pumpkin pie is an interesting seasonal treat– there’s no right way to make a pumpkin pie, but that doesn’t mean making the perfect one is easy. Luckily, these recipes have you covered if you’re wondering where to start when it comes to baking a fabulous pumpkin creation.

Minimalist Baker Vegan Gluten-Free Pumpkin Pie


1 ¼ cup 1:1 gluten-free flour

¼ tsp salt

6 tsp cold plant-based butter

1-6 tbsp ice-cold water


2 ¾ pumpkin puree

¼ cup maple syrup

¼ cup brown sugar

⅓ cup unsweetened almond milk

1 tbsp olive or melted coconut oil

2 ½ tbsp cornstarch or arrowroot powder

1 ¾ tsp pumpkin pie spice

¼ tsp sea salt

  1. To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in.
  2. Add ice-cold water a little at a time and use a wooden spoon to stir. Only add as much water as needed.
  3. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Allow to warm up slightly before use.
  4. Once your dough is chilled, preheat the oven to 350 degrees F (176 C) and prepare pie filling.
  5. Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  6. To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan (we recommend a standard 9-inch pan).
  7. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust, and use the support of the wax paper to quickly but carefully invert it.
  8. Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides.

Two Peas & Their Pod Salted Caramel Pumpkin Pie

1 crust, homemade or store-bought

1 15oz can pumpkin

1 cup brown sugar

3 eggs

½ tsp salt

1 ¼ tsp ground cinnamon

½ tsp ground ginger

¼ tsp nutmeg

¼ tsp ground cloves

1 tsp pure vanilla extract

1 ¼ cups heavy cream

½ cup salted caramel sauce

  1. On a lightly floured surface, roll out the pie dough into a 12-inch circle. Carefully drape the dough over the rolling pin and transfer to a 9-inch pie pan that is 1-½ inches deep. Gently fit the dough into the pan. Trim the dough to 1/2-inch over the pie pan and pinch the edges using your fingers to crimp the rim. You can also use a fork to seal the edges. Place the crust in the freezer for 20 to 30 minutes while you preheat the oven to 375 degrees F.
  2. Line the pie dough with parchment paper or aluminum foil, then fill with pie weights, dried beans or dry rice. Bake for 20 minutes. Remove from the oven and let cool for 5 minutes. Remove the weights and parchment paper or foil.
  3. To make the pumpkin pie filling, in a large bowl whisk together the pumpkin, brown sugar, eggs, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
  4. Add in the heavy cream and salted caramel sauce. Whisk until smooth.
  5. Pour the pumpkin filling into the partially baked pie crust. Bake for 45 to 55 minutes or until the center is almost set, but still a little jiggly. Do not overbake.
  6. When the pie is done baking, turn off the oven and let the pie cool in the oven with the oven door slightly open tol prevent cracking. Remove from oven when the pie is cooled to room temperature.

Taste of Home Ginger-Streusel Pumpkin Pie


1 pie crust, homemade or store-bought

3 eggs

1 15oz can solid-pack pumpkin

1 ½ cups heavy whipping cream

½ cup sugar

¼ cup brown sugar

1 ½ tsp cinnamon

½ tsp salt

¼ tsp ground allspice

¼ tsp ground nutmeg

¼ tsp ground cloves


1 cup all-purpose flour

½ cup brown sugar

½ cup cold butter, cubed

½ cup chopped walnuts

⅓ cup crystallized ginger, finely chopped

  1. Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge.
  2. In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes.
  3. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
  4. Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.