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Enjoy the flavors of a pumpkin latte in these cute, individually sized cookie cups! 

pumpkin spice latte cookie cups

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Pumpkin Spice Latte Cookie Cups

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Warm up your fall gathering with this spicy slow-cooker pumpkin latte recipe!

slow cooker pumpkin latte

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Slow-Cooker Pumpkin Latte

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Enjoy this dessert that's cut into squares two ways—first savor the aroma as it bakes, then delight in its sweet and spicy flavors as you eat it.

pumpkin spice dessert

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Pumpkin-Spice Dessert 

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These moist mini pumpkin loaves are infused with fragrant spices and studded with pecans and raisins – perfect quick breads to share on Thanksgiving.

mini pumpkin spice loaves

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Mini Pumpkin Spice Loaves

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Our pumpkin cookie dip is made with pumpkin yogurt, cream cheese, brown sugar and pie spice and is ready for cookie dipping in only 15 minutes.

pumpkin cookie dip

pumpkin-cookie-dip

Pumpkin Cookie Dip

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Everyone needs an absolutely delicious pumpkin bar recipe to usher in the fall season. Consider this one yours! It features an extra moist crumb, with the perfect pumpkin pie spice level and a homemade cream cheese frosting. In other words, this recipe is perfect, especially when you’re feeding a crowd. So add these pumpkin bars to your recipe box now and when fall parties and occasions start popping on your calendar, you’ll have the best dessert on the whole table!

harvest pumpkin spice bars

harvest-pumpkin-spice-bars

Harvest Pumpkin-Spice Bars

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Does it feel like traditional Thanksgiving without pumpkin pie? A flaky, tender crust filled with soft, creamy pumpkin filling, laced with the perfect combination of cinnamon, ginger, and cloves. Then, it's topped with sweetened whipped cream—what’s not to love? This is our best pumpkin pie recipe. Even if you’re baking a pie for the first time, you’ll love the irresistible results. Just don’t count on leftovers!

pumpkin pie

Our best Pumpkin Pie recipe is the one to make, regardless of your baking skills. The step-by-step homemade crust and spiced pumpkin filling are irresistible.

Read the canned pumpkin label carefully to ensure you’re not buying canned pumpkin pie mix, which already contains seasonings and sweeteners.

Stir up your own Pumpkin Pie spice to keep in your pantry. Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 to 1/2 teaspoons ground allspice, and 1 to 1/2 teaspoons ground cloves. Spoon into a glass bottle or spice tin and store in a cool place.&nbsp;

Create your own whipped cream: beat heavy cream with a splash of flavored coffee syrup instead of sugar. Caramel, hazelnut, or French vanilla are great flavor partners with Pumpkin Pie.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

We prefer using canned pumpkin over fresh pumpkin for many reasons. Canned pumpkin is picked and packed when the pumpkin is at its peak flavor. It also has a smooth texture (without any lumps or fibers) to give your pumpkin pie a smooth texture and the best flavor. Also, it saves time; no cutting, cooking, and mashing required.If you want to use fresh pumpkin, be sure you’re using smaller pumpkins labeled “pie pumpkins" (not to be confused with other, more frequently found pumpkins that are meant for carving or decorating). Carving pumpkins do not have a rich pumpkin flavor and can be fibrous when cooked, resulting in pumpkin pie filling that has stringy, fibrous pieces in it.Peel and seed pie pumpkins, and cook them until they are very tender. Drain and mash them until smooth. You’ll need about 1 3/4 cups cooked pumpkin to equal one 15-oz can.

Using Fresh Versus Canned Pumpkin

Here are the main ingredients you’ll need for this pumpkin pie recipe.One-Crust Pie PastryGold Medal™ All Purpose Flour:&nbsp;Provides the structure for the crust. It creates a network of gluten when mixed with liquid, giving the crust its texture.Salt:&nbsp;Enhances the flavor of the crust and controls the gluten development.Shortening:&nbsp;This makes the most tender and flaky crust. It has a neutral flavor which lets the pumpkin flavors shine.Cold Water:&nbsp;Binds the ingredients together to form a dough. Cold water helps to prevent the gluten from developing too much, resulting in a more tender crust.FillingEggs:&nbsp;Provide structure, richness, and binding to the filling. They help the filling set properly during baking.Sugar:&nbsp;Sweetens the filling and helps to create a smooth texture.Ground Cinnamon, Ground Ginger, Ground Cloves:&nbsp;These spices provide the characteristic warm and spicy flavor of pumpkin pie.Salt:&nbsp;Enhances the flavors of the other ingredients in the filling.Pumpkin (not pumpkin pie mix):&nbsp;The star ingredient, providing the signature flavor, color, and creamy texture of the pie.Evaporated Milk:&nbsp;Adds richness and creaminess to the filling. Its concentrated form helps to create a smooth and dense texture.Other Ingredients You’ll Need: Whipping cream, sugar.

Recipe Ingredients

Here are the simple steps that will show you how to make pumpkin pie you’ll be proud to serve. Follow the recipe for all the specifics.<h3>1. Make the Pastry</h3>Mix flour and salt in a medium bowl. Cut in cold shortening using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.Gather pastry into a ball. Shape into a flattened round on lightly floured surface. Roll pastry into circle 2 inches larger than upside-down 9-inch glass pie plate using a floured rolling pin. Fold pastry into fourths; place in 9-inch glass pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press with tines of fork or flute if desired.Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.&nbsp;<h3>2. Mix the Filling</h3>With a whisk, mix the eggs (it breaks them up quickly) with the sugar, spices, pumpkin, and milk.<h3>3. Fill the Hot Crust</h3>Carefully pour the filling into the hot crust. Cover edge with 2- to 3-inch strips of foil or a pie crust shield ring to prevent excessive browning. The pie plate will be very full to get that beautifully-filled crust when baked, so you may want to place the pie plate on the oven rack before adding the filling.<h3>4. Bake the Pie</h3>Bake for 15 minutes before reducing the oven temperature to complete the baking. The pie is done when a knife can be inserted in the center, and it comes out clean.<h3>5. Cool the Pie</h3>It’s important to use a cooling rack and cool your pie completely, which will take about 2 hours. Once the pie has cooled, it will be very easy to get those classic-shaped pieces out of the pie plate.<h3>6. Whip the Cream</h3>Beat whipping cream and sugar in a chilled bowl to create the most volume. Spoon the whipped cream onto the pie before serving or add dollops to the slices when cut and plated. For a fancier presentation, spoon the whipped cream into a pastry bag fitted with a wide star tip, and pipe it in concentric circles to create little whipped swirls on the pie.

How To Make Pumpkin Pie

If you’re lucky enough to have leftover pumpkin pie, here’s how to store it, so it will taste as fresh as the day you made it.<h3>Refrigerator</h3>Wrap leftover pumpkin pie with plastic wrap in the pie plate or place it in covered food-safe storage containers. Store it in the refrigerator up to 4 days. You can enjoy it cold from the fridge or let pieces warm about 15 minutes at room temperature before eating.<h3>Freezer</h3>Baked pumpkin pie can be store in the freezer up to 1 month. Wrap the baked and cooled pie with plastic wrap in the pie plate (check to make sure it is freezer safe), then wrap tightly with aluminum foil. Or you can wrap baked and cooled slices individually with plastic wrap and foil. Thaw unwrapped pumpkin pie in the refrigerator 3 to 4 hours before serving.

Storing Leftover Pumpkin Pie

This simple pumpkin pie recipe will be even quicker to the oven if you start with a pre-made crust. Substitute one refrigerated ready-to-bake pie crust (from a 2-crust box) for the one-crust pie pastry ingredients. Soften and ease into the pie plate as directed on the package. Flute the edge as desired. Omit recipe steps 2 and 3, continuing with recipe as directed in step 4.

Using This Recipe with a Premade Crust

There are so many ways to make homemade pumpkin pie extra-special. Try one of these ideas.Spice It Up: Add a sprinkling of cinnamon over the whipped cream mounds for extra eye-appeal and a warm, sweet spice. To make a light and even sprinkle, spoon about 1/4 teaspoon of cinnamon into a fine-mesh strainer. Then, use a spoon to tap the handle of the strainer while holding it over the cream for a dusting of delight.Add a Cookie or Candy: Set a small, decorated sugar cookie or candy on the whipped cream to add holiday interest and sparkle. You can make your own cookies or pick them up from the store. Or, look for seasonal holiday-shaped chocolates to adorn your pie.Get Nutty: Top the baked pie (or just the whipped cream) with pecan halves or chopped pecans.Cranberry Gems: Dip fresh cranberries in a little white corn syrup mixed with a tiny bit of water; roll in granulated sugar and let dry on a paper towel-lined cookie sheet. Place them gently on the whipped cream, along with a small sprig of fresh mint.Pie Crust Shapes: Cut either refrigerated pie crust or homemade pie crust pastry with small cookie cutters in the shape of leaves for the fall, turkeys for Thanksgiving, or any other shape you wish. Bake until golden brown; cool and place on top of the pie before adding the whipped cream.Looking for other easy pumpkin pie recipe variations? Try one of these delicious recipes:<a href="https://www.bettycrocker.com/recipes/pumpkin-cream-cheese-pie/c48b78f4-283f-40b7-b9d7-6e7e56fad41e">Pumpkin-Cream Cheese Pie</a> is a beautiful, marbled pie that’s part pumpkin pie, part cheesecake filled.<a href="https://www.bettycrocker.com/recipes/gluten-free-pumpkin-pie/5d387bca-5601-4c66-bf2c-a36d1629ce4f">Gluten-Free Pumpkin Pie</a> is just the ticket if you’re looking for a gluten-free pumpkin pie that delivers exceptional texture as well as flavor.<a href="https://www.bettycrocker.com/recipes/impossibly-easy-mini-pumpkin-pies/29854cdf-9068-4bf2-bacc-0696cd74887e">Impossibly Easy Mini Pumpkin Pies</a> are quick-to-make, individual bite-size pies, ready in under an hour.

Pumpkin Pie Variations and Toppings

If you’re a fan of pumpkin, indulge in these delicious pumpkin spice treats any time you get the craving.<a href="https://www.bettycrocker.com/recipes/pumpkin-cookies-with-browned-butter-frosting/f93eba9b-f074-42c3-8bef-6a74d3cab699">Pumpkin Cookies:</a> Soft homemade pumpkin spice cookies get topped with a rich, indulgent browned-butter frosting for a satisfying pumpkin treat you can take on the go.<a href="https://www.bettycrocker.com/recipes/pumpkin-bars/ea5f397e-a4cf-4543-8222-cee00dce814b">Pumpkin Bars:</a> Scrumptious moist, tender pumpkin and raisin bars made easy with Bisquick™. Topped with a luscious cream cheese frosting, this yummy recipe feeds a crowd.<a href="https://www.bettycrocker.com/recipes/pumpkin-layered-magic-cake/eb75eec5-a988-483c-81f3-ceb2165922e7">Pumpkin Layered Magic Cake:</a> Spiced pumpkin and cake magically layer themselves during baking. Topped with a fluffy cream cheese frosting, it’s the perfect way for cake lovers to savor the flavors of pumpkin pie.

More Pumpkin Recipes

If your pumpkin pie cracks, it was overbaked. This can happen if your oven is running hot (ovens can become inaccurate over time), or the pie spent too much time in the oven.To make sure the oven is at the temperature you set it to, invest in an inexpensive oven thermometer. Place it on a rack in the middle of your oven. Let your oven heat up at least 10 minutes, then check the temperature on the thermometer. If it isn’t the temperature you set the oven for, adjust the temperature on the oven, and give it another 10 minutes to adjust before reading the thermometer. You can keep the thermometer in your oven to be sure it’s at the correct temperature each time you bake. Bake your pie on the middle rack and at 425°F for just 15 minutes before reducing the oven temperature to 350°F.If your pumpkin pie does crack, it still will taste great. Use the sweetened whipped cream in a large dollop over the crack to cover it up!

How to avoid cracks in Pumpkin Pie?

Insert a knife in the center of the pie after baking it about 45 minutes at 350°F. If the knife blade has a milky film or crumbs on it, add a minute or two longer in the oven and test again. Avoid overbaking as it can crack.

How to tell when the Pumpkin Pie is done?

The terms pumpkin, canned pumpkin, and pumpkin puree are all used to describe the same thing: pure, cooked pumpkin that has been mashed. Pumpkin pie mix, however, is a different product. It contains pumpkin plus sugar, spices, and thickeners. For the best flavor and texture, use canned pumpkin for this recipe.

Is there a difference between canned pumpkin and pumpkin puree?

For the best flavor, we recommend using cinnamon, ginger, and cloves individually, in the amounts listed in the recipe. Pumpkin pie spice can vary in the amount and types of spices they use and by manufacturer. If you do want to use pumpkin pie spice, we’d recommend substituting 1 1/2 teaspoons for the cinnamon, ginger, and cloves in the recipe. Or, to make your own, see the tip section of the recipe.

Can I use pumpkin pie spice?

pumpkin-pie

Pumpkin Pie

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If you've never made your own pumpkin seeds before, you're in for a treat. This version includes a sprinkling of cinnamon for a sweet touch of autumn flavor. Baked, not fried, they're a fun snack and a great way to make good use of pumpkin-carving leftovers.

cinnamon sugar pumpkin seeds

Even after this season’s Halloween jack-o-lantern carving is completed, you can still enjoy the fruits of the harvest season—our <a href="https://www.bettycrocker.com/how-to/tipslibrary/ingredients/how-to-roast-pumpkin-seeds">guide to roasting pumpkin seeds</a> makes it easy. You can feel good about reducing food waste and serving up a creative treat you make yourself. Baking your own pumpkin seeds is an easy process that allows plenty of room for creativity with the addition of flavors and spices. Once you try a basic recipe, you can add your own creative touches as you branch out into new pumpkin seed recipe variations including savory, spicy or sweet options. Do you like a touch of dessert in your snacking? Then cinnamon-sugar is definitely for you. Ready to turn up the heat? Get out the chile powder and add a touch of fire. Making your own deliciously addictive pumpkin seed snacks just might become your favorite part of autumn pumpkin carving.

Pumpkin seeds (like sunflower and sesame) are relatively high in fat, so are more perishable than other foods. Store them in a cool, dry place (tightly covered in canning jar works well) or in the refrigerator to keep them fresh.

Try using a serrated-edged grapefruit spoon to scrape out the seeds and pulp from inside the pumpkin. Spoon everything into a large bowl and cover with cool water, swishing things around to separate the seeds—it’s okay if some of the fibers are still clinging to them. Spread the seeds out on a kitchen towel and vigorously rub them dry before tossing them with the butter and seasonings.

Mix up how you flavor these crisp snacks: sneak in some ground ginger, freshly grated nutmeg, or a little freshly ground black pepper with the cinnamon for a warmly spicy-sweet edge.

cinnamon-sugar-pumpkin-seeds

Cinnamon Sugar Pumpkin Seeds

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Transform Betty Crocker™ Super Moist™ yellow cake mix into a Halloween or fall celebration dessert with this pumpkin cupcake recipe.

pumpkin cupcakes

Canned pumpkin transforms yellow cake mix into delicious, moist fall cupcakes.

Flavor Tip

pumpkin-cupcakes

Pumpkin Cupcakes

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One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.

pumpkin cream cheese pie

Use 1 3/4 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, ginger and cloves.

Time-Saver

Make the pie up to 24 hours ahead; cover and refrigerate.

Do-Ahead

Top the pie with dollops of whipped cream sprinkled with pumpkin pie spice or chopped crystallized ginger.

Special Touch

Looking for a way to jazz up your Thanksgiving dessert table, without piling too much on your plate? Have we got the pie for you! This cream cheese-pumpkin pie features beautiful swirls of cream cheese, which adds a subtle richness and tang that contrasts the sweet flavor of pumpkin. And as much as we love the well-balanced flavor and pretty presentation of this pie, our favorite thing about it might just be the fact that it can be made the day before! Just keep these two tips in mind, it’s very important to used canned pumpkin, instead of pumpkin pie filling. Plain canned pumpkin allows you to personalize the flavor of your pie filling, whereas, canned pumpkin pie filling already has the sugar and spices mixed in. Make sure to follow the instructions closely when making the cream cheese swirl. If you forget to add milk to the cream cheese mixture, it will make the mixture stiff and you’ll have a harder time creating the swirl effect.&nbsp;P.S. If you prefer a <a href="https://www.bettycrocker.com/recipes/pumpkin-pie/c20c218d-9d63-4f1c-aee3-0a93381e2f0d">traditional pumpkin pie</a> or want to try another fun twist — might we suggest <a href="https://www.bettycrocker.com/recipes/pumpkin-pie-lush/b8362a2d-7bf9-48ff-8208-c966dcf7fd06">Pumpkin Pie Lush</a>? — there are even more <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/pumpkin-pies">pumpkin pie recipes</a> where this came from!

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

pumpkin-cream-cheese-pie

Pumpkin-Cream Cheese Pie

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Try a double flavor bonus cheesecake with a classic vanilla layer and a spiced up pumpkin layer. 

layered pumpkin cheesecake

The key to a smooth top on a cheesecake is using the correct oven temperature, bake time and beating the cream cheese mixture just until smooth.

Success

Garnish this luscious dessert with whipping cream.

On Thanksgiving, there’s nothing quite so nice as a sweet pumpkin dessert you can make ahead. None will be the wiser, when you mix this showstopper up the night before, so all that’s left to do is to whip the cream before you serve. Be prepared for the “oohs” and aahs” when you plate this dessert and the luscious layers are finally revealed, but the best is yet to come. From the first bite, you know there’s something extra special about this cheesecake with its gingersnap crust, creamy texture and perfect pumpkin spice blend. We’re not saying you should skip the <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/pumpkin-pies">pumpkin pie</a> —especially when <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pumpkin-pie">pumpkin pie is so easy to make</a> —but you also don’t want to leave to this five-star dessert off your holiday menu.

layered-pumpkin-cheesecake

Layered Pumpkin Cheesecake

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If there’s no pumpkin pie, is it actually Thanksgiving? Our answer would be no. That’s why we created this amazing Gluten-Free Pumpkin Pie recipe. So whether you’re following a gluten-free diet or you're hosting someone who does, there’ll be pie for everyone at your table.

gluten free pumpkin pie

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Serve our Gluten-Free Pumpkin Pie recipe with <a href="https://www.bettycrocker.com/recipes/gluten-free-green-bean-casserole-with-fried-onions/74dac433-d6db-46c1-9003-6d7a4d5c03b7" target="_blank">Gluten-Free Green Bean Casserole with Fried Onions</a>. Everyone should enjoy this classic side dish with a crispy, crunchy topping.

Keep the gluten-free desserts coming! For a more casual take on pumpkin pie, try our <a href="https://www.bettycrocker.com/recipes/gluten-free-pumpkin-bars-with-cream-cheese-frosting/0630e7b7-02a3-4cf3-b84e-2922f3996ccd" target="_blank">Gluten-Free Pumpkin Bars with Cream Cheese Frosting</a>.

During baking, if the crust begins to brown more than desired, cover the outer crust with foil.

If there’s one thing we feel strongly about, it’s that dessert should be for everyone. No matter what a person eats or doesn’t eat, we want everyone to get the joy and satisfaction that comes from indulging in a homemade dessert. At no time is that more true than at a holiday like Thanksgiving. That’s why the Betty Crocker Test Kitchens have dug in and created <a href="https://www.bettycrocker.com/recipes/health-and-diet/gluten-free">gluten-free</a>, <a href="https://www.bettycrocker.com/menus-holidays-parties/mhplibrary/recipes/best-vegan-recipes">vegan</a> and even <a href="https://www.bettycrocker.com/recipes/health-and-diet/low-calorie-recipes">lower-calorie</a> versions of some of their favorite recipes — find more recipes suited to various types of diets among our <a href="https://www.bettycrocker.com/recipes/health-and-diet">health and diet recipes</a>.

While it’s one thing to make a gluten-free recipe, it’s quite another to make one that’s so good no one notices the difference. The Betty Crocker™ Kitchens have really done it with this Gluten-Free Pumpkin Pie! We use Betty Crocker™ Gluten Free All Purpose Rice Flour Blend for our gluten-free pie crust and spiced pumpkin for our filling.

What Ingredients do I Use to Make a Gluten-Free Pie?

Home cooks who have made this recipe comment that their families happily ate this pie without noticing any difference, and, even better, they tell us they’d make it again! So, if you are looking for a gluten-free version of everyone’s favorite Thanksgiving pie, give this a try.

Will Everyone at the Table Enjoy This Pie?

If you’d like to serve this alongside a traditional <a href="https://www.bettycrocker.com/recipes/pumpkin-pie/c20c218d-9d63-4f1c-aee3-0a93381e2f0d">pumpkin pie</a>, don’t worry. We’ve got plenty more <a href="https://www.bettycrocker.com/recipes/dishes/pie-and-tart-recipes/pumpkin-pies">pumpkin pie recipes</a>, plus all the tips you need to perfectly make this iconic dessert—even on the first try! It’s all waiting for you in our step-by-step tutorial on <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pumpkin-pie">how to make pumpkin pie</a>.

Do You Have More Pumpkin Pie Recipes and Tips?

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Gluten-Free Pumpkin Pie

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