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Thanksgiving Recipes: Pumpkin Pie Recipes

Updated on October 26, 2011

Traditional Pumpkin Pie


It just isn’t Thanksgiving without the pumpkin pie! Next to the turkey, there is simply not another dish that is as universally associated with Thanksgiving dinner. Now, the recipe for pumpkin pie on the Libby’s canned pumpkin label is as wonderful as it is easy; it just isn’t a show stopper. There is nothing wrong with a simply traditional pumpkin pie on a holiday table.

There is a way to add a little excitement to the traditional menu by baking more that “just” a pumpkin pie this year. This wonderful collection of pumpkin pie recipes has something for everyone and is sure to please.

Prepare pumpkin for Pies

These recipes all can be used with the solid-pack canned pumpkin, or with fresh pumpkin. It is much easier to use the canned, but for those die-hard scratch bakers, here is a quick tutorial on how to turn a pumpkin into a pie without the aid of a fairy godmother.

The best pumpkins for pies are known as pie pumpkins or sugar pumpkins, and are usually about 8-inches in diameter. These pumpkins are sweeter and have fewer strings than other varieties of pumpkin. Many brands of canned solid pack pumpkin actually have butternut squash in them as well, and some bakers actually prefer using the squash over the pumpkin for pies.


  • Wash pumpkin and slice in half.
  • Scoop out all seeds and the stringy meat just behind the seeds. This is done easily with an ice cream scoop or large serving spoon.
  • Place pumpkin halves in a baking dish and place into preheated oven.
  • Bake at 375 degrees F until tender, about 90 minutes.
  • Cool and then scoop the flesh out and place in a blender or food processor.
  • Puree pumpkin until smooth, removing any remaining strings.
  • Place puree in a fine strainer for about an hour to allow excess water to fall away.

Pie Pumpkin or Sugar Pumpkin


Pumpkin Pie Recipes

The traditional pumpkin pie recipe calls for solid-pack canned pumpkin, sugar, ginger, cinnamon, salt, cloves, eggs and evaporated milk. This recipe can be found on the inside of the label on Libby’s canned pumpkin. Here are a few great pumpkin pie recipes that are sure to be show stoppers at the next holiday get together.

Spiced Pumpkin Pie Recipe

This recipe gets its kick from a nutty crumb crust.



  • 1 cup and 2 tablespoons flour
  • ¾ cup pecans (chopped and toasted)
  • 7 tablespoons very cold butter
  • 3 tablespoons ice water


  • 1 12oz can evaporated milk
  • ¾ cup sugar
  • 2 eggs
  • ½ teaspoon ground ginger
  • ¾ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • Whipped cream for topping


  • Preheat oven to 400 degrees F
  • In food processor, add pecans and pulse until they are ground finely.
  • Place flour, pecans, salt and ginger in large bowl and mix well.
  • Cut in butter until mixture is very crumbly.
  • While tossing lightly with a fork, add water gradually until the dough forms a ball.
  • Pat dough into an ungreased pie pan, pressing it into the bottom and sides.
  • In large mixing bowl combine eggs, remaining spices, salt and sugar.
  • Beat until smooth.
  • Add pumpkin a little at a time while stirring.
  • Add milk a little at a time, stirring constantly.
  • Pour custard into crust.
  • Place in 400 degree oven and bake until a knife that is inserted in the center of the pie comes out clean, roughly 40-45 minutes. Remember to cover edges of pie with aluminum foil for the last 15 minutes of baking to prevent burning.
  • Cool completely and garnish with cinnamon and whipped cream.

How to Make Whipped Cream

Pumpkin Cheesecake Pie

This double layer delight is as dreamy as it looks.


  • ½ cup pumpkin puree
  • 2-8oz packages of cream cheese (Softened)
  • 2 eggs
  • ½ cup sugar
  • ½ cup frozen whipped topping
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 graham cracker crust


  • Preheat oven to 325 degrees F.
  • Place softened cream cheese, vanilla and sugar in large bowl; beat until completely smooth.
  • In small bowl beat eggs well, then gradually mix eggs into cream cheese mixture.
  • Take 1 cup of mixture and spread evenly in bottom of pie crust.
  • To remaining cream cheese mixture, add pumpkin and spices.
  • Stir until well blended.
  • Gently spread pumpkin custard over cheese mixture in crust, being careful not to mix the two.
  • Bake at 325 degrees until center is nearly set, approximately 35-40 minutes.
  • Allow pie to cool completely then place in refrigerator overnight.
  • Garnish with whipped topping.


Triple Layer Pumpkin Chocolate Pie

This beauty turns heads as well as tickles the taste buds.


  • 1 cup pumpkin puree
  • 1 ½ cup sugar
  • 1 cup sour cream
  • 12oz cream cheese (softened)
  • 4oz semi-sweet chocolate chips
  • 2 large eggs (room temp)
  • 2 tablespoons butter
  • ½ teaspoon vanilla
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 prebaked pie shell


  • Preheat oven to 350 degrees F.
  • Melt butter in double boiler.
  • Add chocolate chips and let melt completely; whisk until completely smooth.
  • Allow chocolate to cool while completing the next steps.
  • In large bowl and using an electric mixer, beat cream cheese and 1 ¼ cups sugar.
  • Continue beating and add eggs one at a time.
  • Add in pumpkin, vanilla, salt and spices; mix well.
  • Pour just over half of mixture into a separate bowl and set aside.
  • Add chocolate mixture to remaining pumpkin mixture and mix well.
  • Pour mixture into the pie crust, and rap the pan bottom lightly on countertop to allow filling to settle.
  • Bake on center rack for 20 minutes.
  • Cool for 15 minutes on wire rack.
  • Gently spoon pumpkin mixture over chocolate filling and spread evenly.
  • Bake on center rack for 35-40 minutes. Filling should be slightly puffy at edges without forming cracks.
  • Cool completely on wire rack.
  • In small saucepan, combine the remaining sugar and sour cream.
  • Over very low heat, stir constantly until mixture is warm and thinning.
  • Pour sour cream mixture over the top of the pie, tilting the pie to get a nice even coat.
  • Cool completely.
  • Refrigerate for four hours before serving.

Need More Pie Recipes

Pumpkin pie is not the only show in town. There are some great alternatives to the traditional. Try my sweet potato pie recipes or even one of my cranberry pie recipes to add a little razzle dazle to your holiday table. Happy Baking


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    • kenneth avery profile image

      Kenneth Avery 3 years ago from Hamilton, Alabama


      Great read. The Pumpkin Cheesecake Pie would be my favorite. With Thanksgiving and Christmas only weeks away, this hub is priceless.

      I love this hub. And here are the reasons why:

      1. This is an excellent piece of writing. Honestly, it is amazing.

      2, I loved every word.

      3. Graphics, superb.

      4. This hub was helpful, informative and very interesting.

      5. Voted Up and all of the choices.

      6. I loved your topic of this hub.

      You are certainly a gifted writer. Keep the great hubs coming.


      Kenneth Avery, Hamilton, Alabama

    • profile image

      Sueswan 6 years ago

      All the recipes look yummy but the Pumpkin Cheesecake Pie is calling my name. :-)

    • SimpleGiftsofLove profile image

      SimpleGiftsofLove 6 years ago from Colorado

      Thanks for a great hub with outstanding recipes up and following

    • Vicki99 profile image

      Vicki99 6 years ago from Meridian Idaho

      Itsmonkeyboy... Thank you. Borrow away, they are really tasty recipes.

      Seodigg... uhm... ok then.

      Simplegifts...Thank you for your vote. The spiced nutty crust in the Spiced Pumpkin pie recipe is really great!

    • SimpleGiftsofLove profile image

      SimpleGiftsofLove 6 years ago from Colorado

      I am so grateful that you posted this, I was just thinking it was time for a new recipe this year. Great hub, excited about cooking, thanks. Up and following!

    • SEOdigg profile image

      SEOdigg 6 years ago from Berlin

      hey wow! i don't like this :P

    • itsmonkeyboy profile image

      itsmonkeyboy 6 years ago from London, UK

      Sounds fantastic! Especially the cheesecake, that sounds very yummy. We usually have plenty of pumpkin soup after Halloween but were discussing making some sort of pumpkin pie this year. I think we may definitely 'borrow' one of two of your recipes. Thanks!