18 Delicious Easy Pumpkin Pie Recipes Perfect for Fall

As the leaves turn golden and the air gets crisp, there’s nothing quite like the warm, spiced aroma of pumpkin pie filling your home. Whether you’re a seasoned baker or just starting out, our roundup of 18 Delicious Easy Pumpkin Pie Recipes is your go-to guide for creating the perfect fall dessert. From classic to creative twists, these pies promise to delight your taste buds and impress your guests. Let’s dive in!

Classic Easy Pumpkin Pie

Nothing says fall like a slice of Classic Easy Pumpkin Pie, with its creamy filling and flaky crust that comes together with minimal fuss.

Ingredients

• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 425°F.
2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, and 1/2 tsp salt until smooth.
3. Pour the filling into the unbaked pie crust and smooth the top with a spatula.
4. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 35-40 minutes, until the filling is set and a knife inserted near the center comes out clean.
5. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to firm up.

The secret to this pie’s velvety texture? Sweetened condensed milk adds richness without the need for heavy cream, making it effortlessly smooth.

Tip: For an extra flaky crust, chill your pie dough for at least an hour before rolling it out.

No-Bake Easy Pumpkin Pie

Who says you need an oven to enjoy a classic pumpkin pie? This no-bake version is just as creamy and spiced as the original, with none of the hassle.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (15 oz) can pumpkin puree
• 1 (8 oz) package cream cheese, softened
• 1/2 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 (8 oz) tub whipped topping, thawed

Instructions

1. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch pie dish to form the crust. Chill in the refrigerator for 30 minutes to set.
2. In a large bowl, beat pumpkin puree, cream cheese, brown sugar, cinnamon, ginger, nutmeg, and salt with an electric mixer on medium speed until smooth and creamy.
3. Gently fold in half of the whipped topping until well incorporated, then spread the mixture over the chilled crust.
4. Top with the remaining whipped topping and smooth the surface. Chill for at least 4 hours, or until set.

The magic of this pie lies in its velvety texture and the perfect balance of spices, all without turning on your oven. It’s a dreamy dessert that’s ready when you are.

Tip: For an extra touch, sprinkle a little cinnamon on top before serving for a beautiful finish.

Easy Pumpkin Pie with Graham Cracker Crust

This Easy Pumpkin Pie with Graham Cracker Crust is a no-fuss dessert that brings all the cozy flavors of fall to your table with minimal effort.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) sweetened condensed milk
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
2. Bake the crust for 8 minutes, then set aside to cool slightly.
3. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, and 1/2 tsp salt until smooth.
4. Pour the filling into the pre-baked crust and smooth the top with a spatula. Bake for 40-45 minutes, or until the center is set but still slightly jiggly.
5. Let the pie cool completely on a wire rack before serving. This allows the filling to firm up perfectly for slicing.

The graham cracker crust adds a sweet, crunchy contrast to the creamy pumpkin filling, making every bite a delightful mix of textures.

Tip: For an extra touch, serve with a dollop of whipped cream and a sprinkle of cinnamon on top.

Easy Vegan Pumpkin Pie

Who says vegan desserts can’t be indulgent? This Easy Vegan Pumpkin Pie is a creamy, spiced delight that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups pumpkin puree
• 3/4 cup coconut sugar
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup full-fat coconut milk
• 1 tsp vanilla extract
• 1 vegan pie crust (store-bought or homemade)

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, whisk together the pumpkin puree, coconut sugar, cornstarch, cinnamon, ginger, nutmeg, and salt until smooth.
3. Gradually blend in the coconut milk and vanilla extract until the mixture is creamy and well combined.
4. Pour the filling into the vegan pie crust and smooth the top with a spatula.
5. Bake for 50-55 minutes, until the edges are set but the center still has a slight jiggle.
6. Let the pie cool completely at room temperature, then refrigerate for at least 4 hours before serving.

The secret to this pie’s velvety texture? Full-fat coconut milk gives it a richness that’s hard to resist, without a drop of dairy.

Tip: For an extra festive touch, top slices with coconut whipped cream and a sprinkle of cinnamon.

Easy Gluten-Free Pumpkin Pie

Who says gluten-free can’t be delicious? This Easy Gluten-Free Pumpkin Pie is a creamy, spiced dream that no one will believe is missing traditional flour.

Ingredients

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 can (15 oz) pumpkin puree
• 3/4 cup packed light brown sugar
• 1 tbsp cornstarch
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. In a bowl, mix the gluten-free graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press firmly into a 9-inch pie dish and bake for 10 minutes. Set aside to cool.
2. In a large bowl, whisk together the pumpkin puree, 3/4 cup brown sugar, cornstarch, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt until smooth.
3. Beat in the eggs one at a time, then stir in the heavy cream and vanilla extract until fully incorporated.
4. Pour the filling into the cooled crust and bake for 45-50 minutes, until the center is just set. Let cool completely before serving.

The secret to this pie’s velvety texture? A touch of cornstarch thickens the filling without any gluten, making every slice perfectly sliceable.

Tip: For an extra smooth filling, blend the pumpkin mixture in a food processor before adding the eggs and cream.

Easy Pumpkin Pie with Whipped Cream Topping

Nothing says autumn like a slice of homemade pumpkin pie, especially when it’s topped with a cloud of whipped cream. This easy version keeps things simple without sacrificing any of the cozy, spiced flavor we love.

Ingredients

• 1 (15 oz) can pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 (12 oz) can evaporated milk
• 1 unbaked 9-inch pie crust
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 425°F. In a large bowl, whisk together the pumpkin puree, 3/4 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon cloves until smooth.
2. Beat in the eggs one at a time, then gradually stir in the evaporated milk until the mixture is smooth. Pour the filling into the unbaked pie crust.
3. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
4. Let the pie cool on a wire rack for at least 2 hours. Just before serving, beat the heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the pie.

The secret to this pie’s velvety texture? The combination of evaporated milk and a pre-baked crust ensures a creamy filling that’s perfectly set every time.

Tip: For an extra smooth filling, strain the pumpkin mixture through a fine-mesh sieve before pouring it into the crust.

Easy Pumpkin Pie with Pecan Streusel

This Easy Pumpkin Pie with Pecan Streusel combines the classic flavors of fall with a crunchy, nutty topping that’ll have everyone asking for seconds.

Ingredients

• 1 (9-inch) unbaked pie crust
• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup cold butter, cubed
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 425°F. Place the pie crust in a 9-inch pie plate and set aside.
2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, 1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, and 1/2 tsp salt until smooth. Pour into the pie crust.
3. In a small bowl, mix 1/2 cup flour and 1/2 cup brown sugar. Cut in 1/4 cup cold butter until crumbly. Stir in 1/2 cup pecans. Sprinkle over pumpkin mixture.
4. Bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake for 40 minutes or until a knife inserted near the center comes out clean.

The pecan streusel adds a delightful crunch and buttery sweetness that perfectly complements the smooth, spiced pumpkin filling.

Tip: For an extra flavor boost, toast the pecans before adding them to the streusel.

Easy Pumpkin Pie with Chocolate Drizzle

Nothing says cozy autumn vibes like a slice of homemade pumpkin pie, especially when it’s drizzled with rich chocolate for an extra indulgent twist.

Ingredients

• 1 (15 oz) can pumpkin puree
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 (12 oz) can evaporated milk
• 1 unbaked 9-inch pie crust
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 425°F.
2. In a large bowl, whisk together the pumpkin puree, 3/4 cup granulated sugar, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground cloves until smooth.
3. Beat in the eggs one at a time, then gradually stir in the evaporated milk until the mixture is well combined.
4. Pour the filling into the unbaked pie crust and bake at 425°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
5. Let the pie cool completely on a wire rack. Meanwhile, melt the chocolate chips and 1 tbsp coconut oil together in the microwave in 30-second intervals, stirring until smooth.
6. Drizzle the melted chocolate over the cooled pie before serving.

The chocolate drizzle not only adds a decadent layer of flavor but also creates a beautiful contrast against the vibrant orange filling, making this pie a showstopper at any gathering.

Tip: For an even smoother chocolate drizzle, transfer the melted chocolate to a zip-top bag, snip a tiny corner, and pipe it over the pie in elegant lines.

Easy Mini Pumpkin Pies

These Easy Mini Pumpkin Pies are the perfect bite-sized treat for your holiday table, combining all the classic flavors of pumpkin pie in a cute, handheld form.

Ingredients

• 1 (15 oz) can pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1 (12 oz) can evaporated milk
• 1 package (15 oz) refrigerated pie crusts

Instructions

1. Preheat your oven to 425°F and lightly grease a 24-cup mini muffin tin.
2. In a large bowl, whisk together the pumpkin puree, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/2 tsp salt until well combined.
3. Beat in the eggs one at a time, then gradually stir in the evaporated milk until the mixture is smooth.
4. Unroll the pie crusts and use a 3-inch round cutter to cut out circles. Press each circle into the prepared muffin tin.
5. Fill each crust with the pumpkin mixture until nearly full.
6. Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking for another 10 minutes, or until the filling is set.
7. Let the pies cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

The magic of these mini pies lies in their perfectly spiced filling and flaky crust, making them a hit at any gathering. Plus, their size means you can enjoy more than one without the guilt!

Tip: For an extra festive touch, top each pie with a dollop of whipped cream and a sprinkle of cinnamon before serving.

Easy Pumpkin Pie Cheesecake

This Easy Pumpkin Pie Cheesecake combines the best of both worlds, offering a creamy, spiced dessert that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
2. Beat cream cheese and 3/4 cup sugar until smooth. Add pumpkin, eggs, vanilla, cinnamon, nutmeg, and cloves; mix well.
3. Pour over crust. Bake for 50 minutes or until center is almost set. Cool on a wire rack, then refrigerate for 4 hours.

The magic of this recipe lies in its velvety texture and the perfect balance of pumpkin spice, making it a standout dessert for any gathering.

Tip: For an extra smooth filling, ensure all ingredients are at room temperature before mixing.

Easy Pumpkin Pie Smoothie

Start your morning with a cozy, spiced Pumpkin Pie Smoothie that tastes just like dessert but is totally breakfast-approved.

Ingredients

• 1 cup canned pumpkin puree
• 1 frozen banana, sliced
• 1 cup almond milk
• 1/2 cup Greek yogurt
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• A pinch of salt

Instructions

1. In a blender, combine 1 cup canned pumpkin puree, 1 frozen banana, 1 cup almond milk, 1/2 cup Greek yogurt, 1 tbsp maple syrup, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, and a pinch of salt.
2. Blend on high until smooth and creamy, about 1 minute. If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
3. Pour into a glass and enjoy immediately for the best texture and flavor.

The secret to this smoothie’s rich, pie-like flavor is the perfect blend of spices and the creaminess of Greek yogurt, making it a satisfying treat any time of day.

Tip: For an extra indulgent twist, top your smoothie with a dollop of whipped cream and a sprinkle of cinnamon.

Easy Pumpkin Pie Pancakes

Start your morning with a cozy twist on a classic—these Easy Pumpkin Pie Pancakes bring all the warm spices of your favorite fall dessert to the breakfast table.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 3/4 cup milk, 1/2 cup pumpkin puree, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden.

These pancakes are incredibly fluffy with a hint of sweetness and spice, making them perfect for a leisurely weekend breakfast or a special holiday morning.

Tip: For an extra indulgent touch, serve with a dollop of whipped cream and a drizzle of maple syrup.

Easy Pumpkin Pie Muffins

These Easy Pumpkin Pie Muffins bring the cozy flavors of pumpkin pie into a grab-and-go breakfast or snack, perfect for busy mornings.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2 large eggs
• 1 cup pure pumpkin puree
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice.
3. In another bowl, beat 2 large eggs, then mix in 1 cup pure pumpkin puree, 1/2 cup melted coconut oil, and 1 teaspoon vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The muffins are incredibly moist with a perfect balance of sweetness and spice, thanks to the pumpkin pie spice and pure pumpkin puree. They’re a hit any time of day!

Tip: For an extra treat, sprinkle the tops with a little coarse sugar before baking for a delightful crunch.

Easy Pumpkin Pie Bread

Warm up your kitchen with this Easy Pumpkin Pie Bread, a moist and flavorful treat that combines the cozy spices of pumpkin pie with the comforting texture of homemade bread.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup water

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice.
3. In another bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, and 2 large eggs until well combined. Stir in 1 cup pumpkin puree and 1/4 cup water.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this bread’s irresistible texture? The perfect balance of pumpkin puree and oil ensures it stays moist for days, making it as perfect for breakfast as it is for dessert.

Tip: For an extra touch of sweetness, drizzle the cooled bread with a simple glaze made from powdered sugar and milk.

Easy Pumpkin Pie Cookies

These Easy Pumpkin Pie Cookies are a delightful twist on the classic dessert, combining the cozy flavors of pumpkin pie with the convenience of a cookie.

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1/2 cup unsalted butter until light and fluffy.
3. Beat in 1 large egg and 1 tsp vanilla extract until well combined, then stir in 1 cup canned pumpkin puree.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in their soft, cake-like texture and the perfect balance of sweet and spice, making them a hit at any gathering.

Tip: For an extra festive touch, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.

Easy Pumpkin Pie Dip

This Easy Pumpkin Pie Dip is a creamy, spiced delight that brings all the flavors of your favorite fall dessert into a scoopable, shareable form. Perfect for dipping graham crackers, apple slices, or even sneaking a spoonful straight from the bowl!

Ingredients

• 1 (8 oz) package cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup powdered sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

Instructions

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the canned pumpkin puree, powdered sugar, sour cream, and vanilla extract to the bowl. Continue beating until all ingredients are well combined and the mixture is smooth.
3. Sprinkle in the ground cinnamon, nutmeg, ginger, and cloves. Beat again until the spices are fully incorporated and the dip is uniformly spiced.
4. Transfer the dip to a serving bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

The magic of this dip lies in its velvety texture and the perfect balance of sweet and spice, making it an irresistible centerpiece for any autumn gathering.

Tip: For an extra indulgent twist, drizzle the top with caramel sauce and a sprinkle of toasted pecans before serving.

Easy Pumpkin Pie Ice Cream

Who says pumpkin pie is just for Thanksgiving? This Easy Pumpkin Pie Ice Cream brings all the cozy flavors of your favorite dessert into a creamy, frozen treat that’s perfect any time of year.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. In a large bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is completely dissolved.
2. Add the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt to the bowl. Whisk until all ingredients are fully combined and the mixture is smooth.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream is thick and creamy.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving to allow it to firm up.

The magic of this recipe lies in its simplicity—no cooking required, just mix, churn, and freeze. The result? A velvety ice cream with the unmistakable warmth of pumpkin pie spices.

Tip: For an extra festive touch, serve with a sprinkle of cinnamon or a dollop of whipped cream on top.

Easy Pumpkin Pie Martini

As the leaves start to turn, there’s no better way to welcome the season than with this Easy Pumpkin Pie Martini—a creamy, spiced cocktail that tastes just like dessert in a glass.

Ingredients

• 1 1/2 oz vanilla vodka
• 1 1/2 oz pumpkin pie liqueur
• 1 oz half-and-half
• 1/2 oz simple syrup
• 1/4 tsp pumpkin pie spice
• Whipped cream and a pinch of pumpkin pie spice, for garnish

Instructions

1. Fill a cocktail shaker with ice. Add the vanilla vodka, pumpkin pie liqueur, half-and-half, simple syrup, and pumpkin pie spice.
2. Shake vigorously for about 15 seconds until the outside of the shaker feels cold.
3. Strain the mixture into a chilled martini glass.
4. Top with a dollop of whipped cream and a sprinkle of pumpkin pie spice for that extra festive touch.

The magic of this martini lies in its perfect balance of sweetness and spice, making it an irresistible sip that’s as fun to make as it is to drink.

Tip: For an even richer flavor, rim the glass with graham cracker crumbs mixed with a little sugar and cinnamon before pouring in the martini.

Conclusion

We hope this roundup of 18 delicious, easy pumpkin pie recipes inspires your fall baking adventures! Each recipe offers a unique twist on the classic, ensuring there’s something for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest boards for easy access. Happy baking, and enjoy the cozy flavors of the season!