Blog – Page 57 – Family Feast

You’ll find 13 spiced pumpkin pie ideas that are easy to follow and full of fall flavor. Each recipe pairs pumpkin puree with warm spices—cinnamon, nutmeg, ginger, and more—and shows simple steps for filling, baking, and finishing. Use a classic crust, a streusel, or a boozy twist, and learn small tips for texture and timing. Pick one to try, and you’ll be ready to make a pie that folks will ask about again. Classic Cinnamon-Clove Pumpkin Pie Warm, cozy, and perfectly spiced — this Classic Cinnamon-Clove Pumpkin Pie is autumn on a plate. Ingredients: 1 (9-inch) unbaked pie crust (store-bought or homemade) 2 cups canned pumpkin puree (or homemade) 3/4 cup packed brown sugar 1/2 cup granulated sugar 2 large eggs 1 cup heavy cream (or evaporated milk for a lighter filling) 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp fine salt 1 tsp vanilla extract Zest of 1 small orange (optional, for brightness) How to Make: Preheat the oven to 425°F (220°C). Fit the pie crust into a 9-inch pie pan, crimp the edges, and set aside in the fridge while you mix the filling. In a large bowl, whisk together pumpkin puree, both sugars, and eggs until smooth. Stir in the cream (or evaporated milk), cinnamon, cloves, ginger, nutmeg, salt, vanilla, and orange zest until fully combined. Pour the filling into the chilled pie crust and smooth the top. Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake another 35–40 minutes, until the center is set but slightly jiggly. If the crust or edges begin to brown too quickly, cover them with foil or a pie shield. Remove the pie from the oven and let it cool on a rack for at least 2 hours to finish setting. Chill for 1 hour if you prefer a firmer slice, then serve with whipped cream or a sprinkle of cinnamon. Enjoy a slice — this pie tastes like a hug from fall! Ginger-Laced Pumpkin Custard Pie Ginger-Laced Pumpkin Custard Pie — warm spice with a bright ginger kick. Ingredients: 1 (9-inch) pie crust, unbaked (store-bought or homemade) 1 1/2 cups canned pumpkin puree 3/4 cup granulated sugar 1/2 cup brown sugar, packed 2 large eggs 1 cup evaporated milk (or whole milk for a lighter custard) 1/4 cup heavy cream (optional for extra silkiness) 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 teaspoon fine salt 1 teaspoon vanilla extract 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger if you prefer) Zest of 1/2 orange (optional, brightens the flavor) Whipped cream and crystallized ginger pieces for serving (optional) How to Make: Preheat the oven to 425°F (220°C). Roll or fit the pie crust into a 9-inch pie dish and crimp the edges; chill in the fridge while you make the filling. In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs and whisk until fully incorporated. Stir in the evaporated milk, heavy cream (if using), vanilla extract, and orange zest. Mix in the ground ginger, freshly grated ginger, cinnamon, cloves, nutmeg, and salt until evenly combined. Pour the filling into the chilled pie crust, smoothing the top. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake another 35–40 minutes, or until the center is set but still slightly jiggly. If the crust or edges brown too quickly, tent with foil for the remaining bake time. Remove the pie from the oven and cool on a wire rack for at least 2 hours to finish setting. Chill in the refrigerator for 2–4 hours (or overnight) for best slicing. Serve slices with a dollop of whipped cream and a sprinkle of crystallized ginger if you like. Enjoy a slice of this ginger-laced pumpkin custard pie — cozy, spiced, and just the right amount of zing. Cardamom-Scented Crust Pumpkin Pie Bright, warm, and fragrant — a pumpkin pie with a cardamom-kissed crust that smells like autumn in every bite. Ingredients: 1 1/4 cups (155 g) all-purpose flour 1 tablespoon ground cardamom (or 2 teaspoons ground + 1 teaspoon crushed whole seeds for extra zing) 1/2 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (1 stick / 113 g) cold unsalted butter, cubed 3–4 tablespoons ice water 1 (15 oz / 425 g) can pumpkin puree 3/4 cup (150 g) brown sugar, packed 2 large eggs 1 cup (240 ml) evaporated milk (or whole milk for a lighter custard) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon salt Whipped cream or crème fraîche, for serving (optional) How to Make: Make the crust: whisk flour, cardamom, salt, and sugar in a bowl. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Sprinkle 3 tablespoons ice water over the dough and toss; add the 4th tablespoon only if needed. Press into a disk, wrap, and chill 30 minutes. Preheat oven to 425°F (220°C). Roll chilled dough on a lightly floured surface to a 12-inch circle and fit into a 9-inch pie pan; trim and crimp edges. Chill crust 10 minutes while you make filling. Reduce oven to 375°F (190°C). Whisk pumpkin, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, and salt until smooth and well combined. Pour filling into the prepared crust and smooth the top. Bake 15 minutes at 375°F, then reduce heat to 350°F (175°C) and bake another 35–40 minutes, or until the center is mostly set (a slight jiggle is okay). Cool on a wire rack for at least 2 hours to finish setting; refrigerate if keeping longer than a day. Serve slices with a dollop of whipped cream or crème fraîche and an extra sprinkle of ground cardamom if you like. Enjoy the cozy aroma and spice-forward twist — every forkful tastes like autumn wrapped in a flaky cardamom hug. Maple Bourbon Spiced Pumpkin Pie A cozy, boozy twist on classic pumpkin pie—warm maple and a splash of bourbon make it unforgettable. Ingredients: 1 (9-inch) unbaked pie crust (store-bought or homemade) 2 cups canned pumpkin puree 3/4 cup pure maple syrup 2 large eggs 1/2 cup heavy cream 1/2 cup whole milk 2 tbsp bourbon 1/4 cup brown sugar, packed 1 tsp vanilla extract 1 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1/2 tsp fine salt Optional: whipped cream and a drizzle of maple syrup for serving How to Make: Preheat the oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges; set aside. In a large bowl, whisk the pumpkin puree, maple syrup, and brown sugar until smooth. Add the eggs and whisk until fully combined. Stir in the heavy cream, milk, bourbon, and vanilla until the mixture is even. Sprinkle in the cinnamon, ginger, cloves, nutmeg, and salt, then whisk until spices are evenly incorporated. Pour the filling into the prepared pie crust and smooth the top. Bake on the middle rack for 45–55 minutes, or until the center is mostly set (it will jiggle slightly). If the crust browns too quickly, tent the edges with foil after about 25 minutes. Remove the pie and let it cool on a wire rack for at least 2 hours to finish setting. Chill in the refrigerator for another hour if you prefer it cold; serve with whipped cream and an extra drizzle of maple syrup if desired. Finish with a slice and a sigh—this maple bourbon pumpkin pie is perfect for cozy nights and holiday celebrations. Chai-Spiced Pumpkin Pie Chai-Spiced Pumpkin Pie — warm, fragrant pumpkin pie with cozy chai spices. Ingredients: 1 (9-inch) pie crust, unbaked (store-bought or homemade) 1 (15 oz) can pumpkin puree 3/4 cup packed brown sugar 1/2 cup granulated sugar 2 large eggs 1 cup evaporated milk (or whole milk) 1/4 cup heavy cream (optional for extra richness) 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cardamom 1/2 tsp ground cloves 1/4 tsp ground black pepper (or a pinch for warmth) 1/4 tsp ground nutmeg 1/2 tsp vanilla extract 1/4 tsp salt How to Make: Preheat the oven to 425°F (220°C). Place the unbaked pie crust in a 9-inch pie dish and crimp the edges; set aside. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, and eggs until smooth. Add evaporated milk, heavy cream (if using), vanilla, and salt; whisk to combine. Stir in cinnamon, ginger, cardamom, cloves, black pepper, and nutmeg until evenly mixed. Pour the pumpkin-chai filling into the prepared pie crust and smooth the top. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake 35–40 minutes more, or until the center is set and a knife inserted near the center comes out mostly clean. Cool the pie on a wire rack for at least 2 hours so the filling fully sets. Chill if you prefer a firmer slice; serve with whipped cream and a light sprinkle of cinnamon or crushed cardamom. Enjoy a slice of chai-spiced comfort — perfect with a hot cup of tea! Brown Butter and Nutmeg Pumpkin Pie Brown Butter and Nutmeg Pumpkin Pie — rich, cozy, and just a little toasty. Ingredients: 1 (9-inch) unbaked pie crust (store-bought or homemade) 1/2 cup (1 stick) unsalted butter 3/4 cup packed brown sugar 1 1/4 cups pumpkin puree (canned or homemade) 2 large eggs 1/2 cup heavy cream 1/2 cup whole milk 1 tsp ground cinnamon 3/4 tsp ground nutmeg (plus a little extra for sprinkling) 1/2 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp fine sea salt 1 tbsp cornstarch (or 2 tsp flour) — helps set the filling 1 tsp vanilla extract How to Make: Preheat the oven to 425°F (220°C). Brown the butter: melt butter in a light-colored skillet over medium heat, swirling often until it foams and turns golden-brown with a nutty aroma, about 4–6 minutes. Remove from heat and let cool slightly. Whisk together brown sugar and browned butter until smooth. In a mixing bowl, beat the eggs lightly, then add pumpkin puree and whisk until combined. Stir the brown butter–sugar mixture into the pumpkin and eggs. Add heavy cream, milk, cornstarch, vanilla, salt, and spices (including nutmeg); whisk until smooth and well incorporated. Place the pie crust in a 9-inch pie pan if not already, crimping the edges as you like. Pour the filling into the prepared crust, smoothing the top. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 35–45 minutes, or until the center is set but still slightly wobbly (a knife inserted near the center should come out mostly clean). If the crust browns too quickly, cover the edges with foil or a pie shield for the remaining bake time. Remove the pie from the oven and let cool on a rack for at least 2 hours to fully set. Chill for 1–2 hours in the refrigerator if you prefer a firmer slice. Before serving, sprinkle a pinch of extra nutmeg on top or add whipped cream. Enjoy a warm, toasty slice — nutmeg and brown butter make this pumpkin pie unapologetically indulgent. Toasted Pecans and Allspice Pumpkin Pie Toasted Pecans and Allspice Pumpkin Pie — a cozy, nutty twist on a classic that’s perfect for fall gatherings. Ingredients: 1 9-inch unbaked pie crust (store-bought or homemade) 1 1/2 cups pumpkin purée (canned or homemade) 3/4 cup brown sugar, packed 1/2 cup granulated sugar 2 large eggs 1 cup half-and-half or evaporated milk 1/4 cup heavy cream (optional for extra richness) 1 tsp ground cinnamon 1/2 tsp ground allspice 1/4 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp kosher salt 1 tsp vanilla extract 3/4 to 1 cup pecan halves 2 tbsp unsalted butter 1 tbsp maple syrup or honey (for toasting pecans) Pinch of flaky salt (optional, for topping) How to Make: Preheat the oven to 350°F (175°C). Toast the pecans: place pecans, butter, and maple syrup in a small skillet over medium heat; cook, stirring, until pecans are fragrant and lightly browned, about 4–5 minutes. Transfer to a plate to cool. Fit the pie crust into a 9-inch pie pan and crimp the edges; set aside. In a large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, eggs, half-and-half, heavy cream (if using), cinnamon, allspice, ginger, cloves, salt, and vanilla until smooth and well combined. Scatter about half of the toasted pecans across the bottom of the prepared crust. Pour the pumpkin filling over the pecans, smoothing the top gently. Bake on the middle rack for 45–55 minutes, or until the center is mostly set (it will jiggle slightly). If the crust or pecans brown too quickly, shield the edges with foil. Remove the pie from the oven and sprinkle the remaining toasted pecans on top; let the pie cool on a rack for at least 2 hours to set fully. Just before serving, add a small pinch of flaky salt over the pecans if you like a sweet-salty contrast. Serve slices with whipped cream or a drizzle of extra maple syrup — enjoy the warm spice and toasty pecan crunch! Vegan Coconut Milk Pumpkin Pie Silky, spiced pumpkin pie made creamy and dairy-free with full-fat coconut milk. Ingredients: 1 (9-inch) pre-baked pie crust (store-bought or homemade, vegan) 2 cups canned pumpkin puree (not pumpkin pie mix) 1 cup full-fat canned coconut milk, shaken 1/2 cup coconut cream or extra-thick coconut milk (optional for extra richness) 3/4 cup brown sugar (light or dark), packed 1/4 cup maple syrup (or agave) 3 tablespoons cornstarch (or arrowroot starch) 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves (or allspice) 1/2 teaspoon fine sea salt 2 teaspoons vanilla extract Zest of 1 small orange (optional, brightens flavor) Pinch of turmeric for color (optional) How to Make: Preheat oven to 350°F (175°C). In a large bowl, whisk together pumpkin puree, coconut milk, coconut cream (if using), brown sugar, and maple syrup until smooth. Add cornstarch, cinnamon, ginger, nutmeg, cloves, salt, vanilla, and orange zest; whisk until fully combined and no lumps remain. Taste and adjust sweetness or spices to your liking. Pour the filling into the pre-baked pie crust and smooth the top with a spatula. Bake on the middle rack for 45–55 minutes, until the center is mostly set (a slight jiggle in the middle is okay). If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking. Remove pie from oven and let cool on a wire rack for at least 2 hours; chilling in the fridge for 3–4 hours (or overnight) helps it fully set. Slice and serve with coconut whipped cream, toasted pumpkin seeds, or a sprinkle of cinnamon. Enjoy a creamy, spiced slice of pumpkin heaven that’s completely dairy-free and totally satisfying. Gluten-Free Almond Flour Pumpkin Pie A cozy, nutty twist on pumpkin pie that’s totally gluten-free and full of autumn flavor. Ingredients: 1 1/2 cups finely ground almond flour 2 tbsp coconut flour 2 tbsp granulated sugar (or coconut sugar) 1/4 tsp fine sea salt 1/4 cup unsalted butter, melted (or coconut oil for dairy-free) 1 large egg, lightly beaten (or 1 tbsp flaxseed meal + 3 tbsp water for vegan) 1 can (15 oz) pumpkin puree 3/4 cup sweetened condensed milk or 3/4 cup full-fat coconut milk + 1/4 cup maple syrup for dairy-free/vegan 2 large eggs (or 2 tbsp cornstarch + 6 tbsp water for vegan) 1/2 cup brown sugar (or coconut sugar) 1 tsp vanilla extract 1 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp ground nutmeg 1/4 tsp fine sea salt (for filling) Optional: whipped cream or coconut whipped cream, and a pinch of extra cinnamon for serving How to Make: Preheat your oven to 350°F (175°C). Mix the almond flour, coconut flour, sugar, and 1/4 tsp salt in a bowl. Stir in melted butter and the beaten egg until a moist dough forms. Press the dough evenly into a 9-inch pie pan, up the sides to form a crust. Bake the crust 10–12 minutes until lightly golden; let cool slightly. While crust bakes, whisk together pumpkin puree, sweetened condensed milk (or coconut milk + maple), eggs, brown sugar, vanilla, spices, and 1/4 tsp salt until smooth. Pour the filling into the warm crust and gently smooth the top. Bake 40–50 minutes, until the center is mostly set (it will jiggle slightly). Cool on a rack for at least 2 hours, then chill in the refrigerator for best slicing. Serve slices topped with whipped cream or coconut whipped cream and a sprinkle of cinnamon. Enjoy a slice of autumn — nutty, spiced, and perfectly gluten-free! Pumpkin-Pumpkin Seed Streusel Pie A cozy pumpkin pie topped with a crunchy, toasty pumpkin-seed streusel — all the fall vibes in every bite. Ingredients: 1 9-inch pie crust (store-bought or homemade), fitted into a pie pan 15 oz (425 g) canned pumpkin puree 3/4 cup (150 g) granulated sugar 1/2 cup (120 ml) heavy cream or evaporated milk 2 large eggs 1 tsp vanilla extract 1 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves or allspice 1/2 tsp kosher salt Streusel topping: 1/2 cup (60 g) pumpkin seeds (pepitas), lightly toasted 1/2 cup (60 g) all-purpose flour 1/3 cup (65 g) brown sugar, packed 1/4 tsp salt 1/2 tsp ground cinnamon 4 tbsp (56 g) cold unsalted butter, cut into small cubes How to Make: Preheat oven to 375°F (190°C). Place the pie crust in the pie pan and set aside. In a medium bowl, whisk together pumpkin puree, sugar, cream, eggs, vanilla, spices, and salt until smooth and well combined. Pour the pumpkin filling into the prepared pie crust, smoothing the top. Bake the pie for 35 minutes, then reduce oven temperature to 350°F (175°C) and bake another 10–15 minutes, until the center is mostly set but still slightly jiggly. Meanwhile, make the streusel: in a bowl combine toasted pumpkin seeds, flour, brown sugar, salt, and cinnamon. Cut the cold butter into the dry mixture with a fork or pastry cutter until it forms coarse crumbs and the pumpkin seeds are coated. When the pie has about 10 minutes left in the oven, sprinkle the streusel evenly over the pie surface and continue baking until the topping is golden and the filling is set. Remove the pie from the oven and let it cool on a rack for at least 2 hours to finish setting. Chill in the refrigerator for 1 hour if you prefer a firmer slice. Serve with whipped cream if desired. Enjoy a slice — the crunchy, toasty pepita topping makes this pumpkin pie extra addictive! Molasses and Gingerbread Pumpkin Pie Molasses & Gingerbread Pumpkin Pie — cozy, spiced, and perfect with a dollop of whipped cream. Ingredients: 1 (9-inch) unbaked pie crust (store-bought or homemade) 1 1/2 cups pumpkin puree (canned or homemade) 3/4 cup evaporated milk (or whole milk for a lighter flavor) 1/2 cup brown sugar, packed 2 tablespoons dark molasses 2 large eggs 1 teaspoon vanilla extract 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 teaspoon salt Optional: whipped cream or vanilla ice cream, for serving How to Make: Preheat the oven to 425°F (220°C). Place the pie crust in a 9-inch pie pan and crimp the edges; set aside. In a large bowl, whisk together pumpkin puree, brown sugar, molasses, and eggs until smooth. Add evaporated milk and vanilla, whisking to combine. Stir in ginger, cinnamon, cloves, nutmeg, and salt until evenly mixed. Pour the filling into the prepared pie crust and smooth the top. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake another 35–40 minutes, or until the center is set and a knife inserted near the center comes out mostly clean. Cool the pie on a wire rack for at least 2 hours to finish setting. Chill in the fridge for extra firmness, if desired, then slice and serve with whipped cream or ice cream. Enjoy a warm slice of autumn in every bite! Orange Zest and Star Anise Pumpkin Pie Bright, warmly spiced pumpkin pie with a citrusy twist. Ingredients: 1 (9-inch) pie crust, unbaked (homemade or store-bought) 2 cups pure canned pumpkin puree 3/4 cup granulated sugar 1/2 cup packed light brown sugar 2 large eggs 1 cup evaporated milk (or whole milk for a slightly lighter texture) Zest of 1 large orange (about 1 tablespoon) 1 teaspoon orange juice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 to 1/2 teaspoon ground star anise (start with 1/4 tsp and adjust to taste) 1/2 teaspoon fine sea salt 1 teaspoon vanilla extract 1 tablespoon unsalted butter, cut into small pieces (optional, dot on top before baking) How to Make: Preheat your oven to 425°F (220°C). Roll or fit the pie crust into a 9-inch pie dish and crimp the edges; chill in the fridge while you make the filling. In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time until incorporated. Stir in the evaporated milk, orange zest, orange juice, vanilla, and salt. Add the cinnamon, ginger, cloves, nutmeg, and ground star anise; mix until the spices are evenly distributed. Pour the filling into the chilled pie crust and dot the surface with the small butter pieces if using. Bake at 425°F for 15 minutes to set the crust, then reduce oven temperature to 350°F (175°C) and bake an additional 35–45 minutes, or until the center is almost set—jiggles slightly. If the crust browns too quickly, tent the edges with foil halfway through baking. Remove the pie from the oven and let cool completely on a wire rack (at least 2 hours) so the filling firms up. Chill in the refrigerator if you prefer a colder pie, slice, and serve with whipped cream and a sprinkle of extra orange zest or a light dusting of cinnamon. Enjoy a slice of autumn — bright, cozy, and a little bit fancy with star anise! Salted Caramel and Pumpkin Spice Pie A buttery, spiced pumpkin pie crowned with gooey salted caramel — sweet, cozy, and a little bit naughty. Ingredients: 1 (9-inch) pie crust, homemade or store-bought, chilled 2 cups canned pumpkin puree (or cooked, smoothed fresh pumpkin) 3/4 cup brown sugar, packed 1/4 cup granulated sugar 2 large eggs 1 cup evaporated milk (or whole milk/half-and-half for richer filling) 1 tsp pure vanilla extract 1 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp ground nutmeg 1/2 tsp fine sea salt (for the filling) 1/4 cup unsalted butter, melted (for the filling) 3/4 to 1 cup salted caramel sauce (homemade or store-bought) Flaky sea salt, for sprinkling How to Make: Preheat oven to 425°F (220°C). Place the chilled pie crust in a 9-inch pie pan and flute the edges. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, evaporated milk, melted butter, vanilla, spices, and 1/2 tsp fine sea salt until smooth. Spoon about half of the pumpkin filling into the prepared crust and smooth the top. Drizzle 1/3 to 1/2 cup salted caramel over the first layer, gently swirling it slightly with a knife — don’t fully mix in; you want ribbons of caramel. Pour the remaining pumpkin filling over the caramel layer and smooth the surface. Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake another 35–40 minutes, or until the center is set but still slightly jiggly. If the crust or top browns too quickly, tent loosely with foil for the last 15–20 minutes. Remove pie from oven and let cool on a rack for at least 2 hours to set the filling. Just before serving, warm remaining salted caramel if needed and drizzle over the top; sprinkle lightly with flaky sea salt. Slice and serve with whipped cream, extra caramel, and a pinch more flaky salt if you like. Enjoy a slice — warm, sweet, salty, and utterly irresistible. Conclusion You’ve got a dozen cozy pumpkin pies to try, so pick one and start. Preheat the oven, roll your crust, mix pumpkin with spices, and pour into the shell. Bake until the center just firms, then cool fully so slices hold. Taste as you go and tweak spice levels to your liking. Store leftovers covered in the fridge. Like a warm blanket on a cool evening, these pies make fall simple and satisfying.