Ready for Pie? Pumpkin Pie Five Ways

Are you craving pumpkin pie yet? We love pumpkin pie (especially when it's in a graham cracker crust) and so we're about to break out the pumpkin puree and the cinnamon. Here's a look back at five pumpkin sweets from The Kitchn, all classic or unusual riffs on pumpkin pie — including a delectable pumpkin crumb cake, and two versions of pumpkin pie itself.

Pumpkin pie - get ready, set, go!

• 1 Pumpkin Pie - A classic recipe.
• 2 Pumpkin Crumb Cakes - Like a pumpkin pie with cake instead of pie crust.
• 3 Pumpkin Pie Cups - Custard cups with cute cut-outs.
• 4 Ginger Pumpkin Pie with Graham Cracker Crust - Our favorite pumpkin pie.
• 5 Honey Pumpkin Créme Brúlée - Like pumpkin pie with a crackly burnt sugar top!

Have you been cooking with pumpkin yet? If so, what are you making?

Related: Five Ways to Eat: Pumpkin

Comments (11)

For Thanksgiving last year I made the pumple pie (pumpkin-apple) from the pie contest on here -- my new favorite pumpkin pie. Awesome.

posted by mlleErica on November 3rd 2009 at 5:10pm
view mlleErica's profile

Pumpkin crumb cake sounds similar to a recipe my mom has for pumpkin dump cake (named that because you dump all the ingredients in the pan)...it has a salty bite that is really nice with the pumpkin flavor.

posted by hulahulagirl on November 3rd 2009 at 5:46pm
view hulahulagirl's profile

I just got my new Southern Living magazine & can't wait to try the cover photo recipe- Pumpkin Pie Spectacular. It has added ginger cookies on top of the crust & then as a decoration. Basic pie filling & then a walnut streusel sprinkled on the rim at the last of baking. Looks so pretty & the added ginger I hope will make it amazingly tasty!

posted by tallsarah on November 3rd 2009 at 5:49pm
view tallsarah's profile

I make the James Beard recipe, but in addition to the crystallized ginger, I add powdered ginger for more "oopmh!", as well as a wee bit more cognac than the original recipe calls for! I always use muscovado sugar, instead of plain white; again, because it is so much more flavourful.

This year, I am thinking of using the recipe in the November Martha Stewart magazine for a pressed-cookie (shortbread) crust. Don't want to go overboard though!

Have also been making pumpkin flan, pumpkin cake with browned butter frosting (add 50% more sugar to the icing recipe to get a frosting); check Martha for the recipes.

My daughter is a pumpkin nut, and so asks for pumpkin soup too. Have had a hard time finding sugar pumpkins here in Switzerland (I know they are here; have seen them on tv), am all out of canned pumpkin (thought I saw some in France, but can't find any now!) and so my pumpkin cooking days have come to a pause... :-(

posted by mschatelaine on November 3rd 2009 at 6:26pm
view mschatelaine's profile

Whats an alternative for Sugar Pumpkin? It's not available in my country. We have Grey, Japanese or Butternut. That's about it. Would one of these be suitable for a classic pumpkin pie?

posted by bkk on November 3rd 2009 at 10:10pm
view bkk's profile

I loved my homemade chocolate stout cake I made this past summer, so I decided to make a Pumpkin Molasses Ale Cake.

The first one was good, but on the second one I cut the molasses down, and it was much better.

Anyone interested in the recipe?

posted by kitchengoddess on November 3rd 2009 at 10:21pm
view kitchengoddess's profile

I make pumpkin cream cheese muffins with candied pepitas. It's a Starbucks knock-off, but they go over so well, especially in mini-muffin form. Everything tastes better when it's tiny....

posted by Lyssachelle on November 3rd 2009 at 10:26pm
view Lyssachelle's profile

I made pumpkin rice pudding tonight. Yum!

posted by Sarahj on November 4th 2009 at 12:18am
view Sarahj's profile

I have a recipe for a pecan shortbread crust (which I fill with spiced butternut squash pie, very similar to pumpkin). I work at a magazine and brought some of my pie in the other day. The food critic took a bite and asked for the crust recipe. She'll be using it on her Thanksgiving table!

Here's the link to my now "critically acclaimed" Spiced Butternut Squash Pie with Pecan Shortbread crust:
http://sustainablediet.blogspot.com/2009/10/butternut-squash-pie-original-recipe.html

posted by amber77 on November 4th 2009 at 7:53am
view amber77's profile

I have to say that the praline pumpkin pie I made for the Park Avenue Potluck Celebrations book launch was really a triumph. It tasted like a mix of pumpkin and pecan pie.

posted by smallkitchcara on November 4th 2009 at 11:39am
view smallkitchcara's profile

Someone at my gf's office brought a pumpkin dip. its canned pumpkin, a tub of cool-whip, and cream cheese blended together. they served it w/ 'nilla wafers to dip. its a little redneck-sounding, but i thought that with Trader Joe's gluten free gingersnaps (instead of vanilla wafers), it would be nice to take to a last-minute party.

posted by SuperErin on November 4th 2009 at 2:09pm
view SuperErin's profile