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Easier than pie? Create the same rich flavors of pumpkin pie in an easy  pumpkin dessert that's large enough to serve a crowd. 

pumpkin dessert squares

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Pumpkin Dessert Squares

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The best flavors of fall come together in these easy pumpkin pie cookies. Sugar cookie mix creates a buttery crust and sweet crumb topping, while a creamy pumpkin and cream cheese filling adds classic pumpkin pie flavor. With just 25 minutes of prep time, these pumpkin pie cookies are an easy-to-make treat for Thanksgiving, holiday parties, bake sales, and fall gatherings.

easy pumpkin pie cookies

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Easy Pumpkin Pie Cookies

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If you're looking for a unique fall dessert, try this easy Pumpkin Layered Magic Cake recipe! This cake features a moist cake layer and a creamy pumpkin layer that magically switch places while baking. Topped with a fluffy cream cheese whipped cream and a sprinkle of pumpkin pie spice, it's the perfect treat for Thanksgiving or any autumn gathering.&nbsp;

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Pumpkin Layered Magic Cake

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Add a twist to pumpkin pie by using orange peel, skim milk and eggs whites instead of whole eggs.

crustless pumpkin pie

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Crustless Pumpkin Pie

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This slab version of classic pumpkin pie gets a tasty upgrade with the addition of browned butter and toasted marshmallows.

marshmallow brown butter pumpkin slab pie

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Marshmallow-Brown Butter-Pumpkin Slab Pie

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This 5-ingredient pumpkin dump cake is ridiculously easy to throw together and uses common pantry items you probably already have on hand. We’ll be making this all fall long!

pumpkin pudding dump cake

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Pumpkin Pudding Dump Cake

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A crunchy oat topping complements every bite of creamy pumpkin pie.

streusel topped pumpkin pie

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Streusel-Topped Pumpkin Pie

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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

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Pumpkin-Cream Cheese Pie

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Tired of the same old pumpkin pie? This decadent twist on a classic fall flavor is a perfect way to switch it up. With an oatmeal cookie crust and layers of pumpkin spice-cream cheese, caramel pudding and whipped topping, it gets better with every bite!

pumpkin pie lush

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Pumpkin Pie Lush

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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/cream-cheese-frosted-pumpkin-bars/ea5f397e-a4cf-4543-8222-cee00dce814b">Cream Cheese Frosted 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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Pumpkin bread has a delicious history in North America that dates back to colonial times. Native Americans and European settlers each brought some of their ingredients and ways of cultivating pumpkins together to collaborate on a pumpkin bread recipe that included cornmeal and spices. Over the course of the 20th century, pumpkin bread recipes advanced to have less of a bread texture and more of a cake-like crumb.This amazing fall recipe has the best pumpkin-to-spice ratio for a tantalizing flavor and sweetness. It uses an entire can of pumpkin, so you won’t have any leftover to get lonely in the fridge. The soft, moist texture of this bread is only enhanced by the addition of juicy, plump raisins and chopped nuts, for a party of textures in every bite.Choose to make one large loaf or two smaller ones from the batter—perfect for families that devour baked goods in no time or for when you want a loaf for yourself and one to share. A homemade loaf of this bread is a cheerful gift to give your mail carrier, as a teacher gift, or the most scrumptious thank you ever received.Quick breads like this one, rely on leaving agents—baking soda and baking powder—rather than yeast which is used in yeast breads. Slices of these moist loaves are typically served for breakfast or with a cup of coffee or hot chocolate for a delicious morning snack—particularly in the fall and winter, when we can’t get enough pumpkin-flavored sweets! Slices are also a great snack after school or can be taken and enjoyed on the run. Just be prepared—these loaves disappear quickly. Luckily, this easy pumpkin bread doesn’t take loads of time and can be stirred up in a hurry just with a bowl and spoon!

pumpkin bread

This incredibly-delicious pumpkin bread recipe can be mixed with a spoon in just 15 minutes. It’s scrumptiously moist and filled with pumpkin coziness.

There is a significant difference between an 8-inch versus a 9-inch loaf pan. The volume each holds will affect how much batter is needed and how high a bread will bake. A large 9x5-inch loaf pan will hold nearly double the amount of batter that an 8x4-inch pan will.

Go ahead and leave the raisins out if you don't like them. This pumpkin nut bread still will be delicious!

The best way to measure flour is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping and then sweep the excess off the top with the flat edge of a butter knife.

Here’s what each ingredient contributes to make this pumpkin bread recipe easy and scrumptiously decadent:Canned Pumpkin: This is pumpkin that has been picked at the height of its ripeness, for the best flavor. Its smooth consistency is perfect for baking batters like this one. Don’t be tempted to use pumpkin pie mix instead—it contains sugar and other ingredients that will throw off the gentle balance in this recipe.Sugar: Not only does it add sweetness to bring out the pumpkin’s natural flavor, but it contributes to the tenderness of the loaves. Use granulated sugar here, as brown sugar will mask some of the pumpkin goodness.Vegetable Oil: You can use either vegetable or canola oil for this recipe. They have neutral flavors, unlike olive oil, which would add flavor that will distract from the pumpkin, cinnamon, and clove trifecta happening. Oil contributes to the tenderness of the bread. You could reduce the fat and calories in this batter by substituting unsweetened applesauce for the oil, however, the texture of the baked loaves will be a little less tender.Vanilla and Salt: Vanilla extract is what we use, but you could substitute an equal amount of vanilla paste instead. It might make your loaves a little darker in color. The vanilla and salt play a supporting role in the flavor of this bread, allowing the pumpkin and spices to take center stage.Flour: Gives the bread structure. You can use either use all-purpose flour, whole wheat, or a combination of both to equal 3 cups. The whole wheat flavor will be masked by the pumpkin and spice flavor while boosting the nutritional content of the bread.Nuts: You can use walnuts, almonds, pecans, or even pumpkin seeds (pepitas) for this recipe. They add a delightful crunch to the soft, moist bread. Coarsely chop them, so they will be prominent in the slices. Not a nut fan? You can totally leave them out if you wish.Raisins: They contribute sweetness and moistness. They also give the bread some visual contrast and cozy, down-home flavor. You can leave them out if you don’t have any on-hand or aren’t a fan.Baking Soda and Baking Powder: These leavening agents give the bread lift for its typical quick bread structure, which is somewhat cake-like.Spices: Both cinnamon and cloves in just the right amounts, mingle with the pumpkin for the best pumpkin-spice combo you can get in a quick bread. Don’t be tempted to add any more cloves—it is strong…a little goes a long way!

Pumpkin Bread Ingredients 

Follow along we outline the steps for how to make pumpkin bread moist and delicious. Use the recipe below for all the specific instructions.<h3>Position the Oven Rack and Grease the Pan</h3>For the pumpkin loaf to bake up moist and delicious, it’s important to position the oven rack so that the top of the pan will be in the center of the oven. Whether you make one large or two smaller loaves, place both on this rack—just give them a few inches of space around each one.Quick breads like this one, only need the bottom of the pan(s) greased. That way, the batter can easily climb the sides of the pan, creating a tall loaf without any ugly, crusty lipped edges that come when the sides are greased as well. As the batter bakes, it will pull slightly away from the sides of the pan, making them easy to remove even though the sides weren’t greased. For the best shaped-loaf and release from the pan, we recommend using a little vegetable shortening on a paper towel to grease the bottom of the pan, rather than using cooking spray, which is harder to control and can end up spraying the sides.<h3>Mix the Ingredients</h3>First mix the pumpkin, sugar, oil, vanilla, and eggs in a large bowl. This allows you to break up the eggs and mix them well into the other wet ingredients before adding the dry ones. Stir in the dry ingredients until just moistened and pour the batter into the pan(s).<h3>Bake Until Toothpick Test Works</h3>All ovens run a little differently—some are a little too hot and some are a little too cool. Start with the minimum baking time and test the center with a clean toothpick. If the toothpick comes out clean when inserted deep into the loaf, it’s done. If not, add a few additional minutes of baking and test again.<h3>Loosen and Cool Loaf</h3>Cool the loaf (or loaves) in the pan(s) on a cooling rack for 10 minutes. Set the timer—don’t guess at the amount of time they have cooled. In our testing, we found 10 minutes to be the perfect amount of time to set up the loaves for removal from the pans. They weren’t too hot and tender so there were issues with the loaves sticking to the pan sides or bottom. Loosen the sides of the loaves from the pan by running a metal spatula along the edges of the pans. Remove them from the pans and place them upright on a cooling rack to continue to cool completely.<h3>Slicing the Loaves</h3>This is the tough part—you’re going to want to dig right in while they are still warm once that cozy aroma hits your nose—but resist, if you want beautiful slices. To cut gorgeous slices, the loaves need to be completely cooled (2 hours) or even better—wrap and refrigerate the loaves overnight before slicing them. Use a long, serrated bread knife with a gentle sawing motion. Support the slice with one hand while you slice with the other.

How to Make Pumpkin Bread

Want to add your own special spin on pumpkin bread? Try any of these delicious ways to change it up:Chocolate Pumpkin Bread: Substitute 1/2 cup finely chopped semisweet, milk or white chocolate for the raisins.Cider-Glazed Pumpkin Bread: Mix 2/3 cup powdered sugar and 2 to 3 teaspoons apple cider until smooth and drizzling consistency. Drizzle over cooled loaves.Cranberry Pumpkin Bread: Substitute sweetened dried cranberries for the raisins.Glazed Pumpkin Bread with Ginger: Mix 2/3 cup powdered sugar, 2 to 3 teaspoons water, and 1/4 teaspoon vanilla until smooth and drizzling consistency. Drizzle over cooled loaves. Immediately sprinkle with 2 to 3 tablespoons finely chopped crystallized ginger.Pumpkin Pie Spice Pumpkin Bread: Substitute 1 1/2 teaspoons pumpkin pie spice for the cinnamon and cloves.Or try any of these other delicious pumpkin bread recipes:<a href="https://www.bettycrocker.com/recipes/chocolate-chip-pumpkin-bread/a99c894d-f7d2-40ef-ae17-4054f7e982be">Chocolate Chip Pumpkin Bread</a>: Mini chocolate chips are added to the pumpkin-spice batter and also sprinkled over the top of the loaves, combined with pecans and sugar, for a scrumptious bakery-inspired pumpkin bread chocolate lovers will adore.<a href="https://www.bettycrocker.com/recipes/gluten-free-pumpkin-bread/fefccfbd-1f8b-4df7-8f3e-1af5946cb598">Gluten-Free Pumpkin Bread</a>: Turns <a href="https://www.bettycrocker.com/products/gluten-free-baking-mix/gluten-free-yellow-cake-mix">Betty Crocker Gluten Free Yellow Cake Mix</a> into a yummy gluten-free pumpkin bread without the need for unusual ingredients.<a href="https://www.bettycrocker.com/recipes/cheesecake-stuffed-pumpkin-bread/034d0384-1277-4c64-a71f-ab3c8ba7e8bd">Cheesecake-Stuffed Pumpkin Bread</a>: Swirls a luscious layer of cream cheese filling inside pumpkin bread. Made with <a href="https://www.bettycrocker.com/products/betty-crocker-baking-and-cake-mixes/yellow">Betty Crocker Favorites Super Moist Yellow Cake Mix</a>, it’s an easy-yet-extra-indulgent take on pumpkin bread.

Pumpkin Bread Variations

Pumpkin bread is a great recipe to make and enjoy either fresh or at another time. Refrigerating it overnight will actually make the flavor even better. Wrap the completely cooled loaves tightly with plastic wrap or aluminum foil. Here’s how to store pumpkin bread for the best flavor and texture:Room Temperature Storage: Store the tightly wrapped loaves on the counter at room temperature up to 4 days.Refrigerator Storage: Store the tightly wrapped loaves in the refrigerator up to 10 days.Freezer Storage: Place the tightly wrapped loaves in resealable food storage freezer bags. Freeze 2 to 3 months. Thaw by removing loaves from bag; loosen wrap and let stand at room temperature 2 to 3 hours.&nbsp;

Storing Pumpkin Bread

Can’t get enough pumpkin-spice treats? Try any of these tasty recipes from our list of favorite pumpkin recipes:<a href="https://www.bettycrocker.com/recipes/pumpkin-cookies-with-browned-butter-frosting/f93eba9b-f074-42c3-8bef-6a74d3cab699">Pumpkin Cookies with Browned Butter Frosting</a>: Homestyle pumpkin cookies get leveled up with the rich, decadent flavor of browned butter frosting.<a href="https://www.bettycrocker.com/recipes/pumpkin-bundt-cake-with-cream-cheese-glaze/a875f507-b29c-4a69-befb-6906e0fb44bf">Pumpkin Bundt Cake</a>: This pumpkin cake for a crowd is just as easy to make as pumpkin bread. It starts with <a href="https://www.bettycrocker.com/products/betty-crocker-baking-and-cake-mixes/yellow">Betty Crocker Favorites Super Moist Yellow Cake Mix</a> and is finished with cream cheese glaze.<a href="https://www.bettycrocker.com/recipes/harvest-pumpkin-spice-bars/0ca6cc1d-4afd-452e-af7e-b931cfcb159a">Harvest Pumpkin-Spice Bars</a>: This recipe makes an entire sheet pan of homemade pumpkin bars with decadent, rich, cream cheese frosting.<a href="https://www.bettycrocker.com/recipes/pumpkin-pie/c20c218d-9d63-4f1c-aee3-0a93381e2f0d">Pumpkin Pie</a>: A classic Thanksgiving dessert that gets rave reviews with its pat-in-the-pan pastry and smooth, creamy pumpkin-and-spice filling.No matter what type of pumpkin treat you’re looking for, you can browse all of our <a href="https://www.bettycrocker.com/recipes/main-ingredient/pumpkin-recipes">amazing pumpkin recipes</a>, for delicious inspiration.

This happens when the ingredients are over mixed. Quick breads, like this one, are happiest when the wet ingredients are fully mixed before adding the dry ingredients. For a pumpkin bread with a beautifully rounded top, stir in the dry ingredients, just until they are moistened.It is customary for quick breads to have a signature crack down the center of the top. When testing the bread for doneness, insert the toothpick deep into the bread within the crack to see if it will come out clean, indicating the bread is done.

Why Does My Pumpkin Bread Have a Peaked Top?

Pumpkin bread has a lot of flavor on its own, however, if you want to take it up a notch, here are some great ideas:Refrigerate the Bread: It’s true! Cover and refrigerate the bread overnight before serving. The flavor will improve as the ingredients have a chance to mingle.Amp Up the Spice: Experiment with the spice level by adding additional spices. Try adding 1/2 teaspoon ground ginger or pumpkin pie spice with the cinnamon and sugar.Stir In Flavorful Ingredients: Try substituting other tasty ingredients for the nuts and raisins. See our pumpkin bread variations section above for some ideas.Add a Glaze: Top the pumpkin bread with a sweet, smooth glaze. You can enhance the flavor with a simple vanilla glaze or layer on the flavor by adding spices to the glaze. See our pumpkin bread variations section above for a few ideas or experiment with your own creations.

How to Add Flavor to Pumpkin Bread?

That’s the beauty of this recipe! Depending on the size pan you use, you can make either one loaf or two. Use a 9x5-inch pan and all the batter will fit inside, so you’ll only get one loaf. Be sure to follow the bake times for this pan when baking the moist, flavorful bread.Or, if you have two 8-1/2 x 4-1/2 x 2-1/2 loaf pans, why not bake two loaves. Eat one now and store the other to devour another time. See the storing pumpkin bread section above. Or share the second loaf with a friend, a neighbor, or give it to someone and brighten their day!

What if I Only Want One Loaf?

pumpkin-bread

Pumpkin Bread

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.

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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?

gluten-free-pumpkin-pie

Gluten-Free Pumpkin Pie

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This is our best pumpkin cheesecake recipe yet. A scrumptious blend of sweet brown sugar, savory spice, and the perfect seasonal flavors of pumpkin – pumpkin cheesecake is the perfect autumn dessert. Much sweeter and creamier than pumpkin pie, it’s an indulgent finisher to your fall meals.
This easy pumpkin pie cheesecake recipe only takes about 20 minutes of prep, so it’s so easy to throw together and bake in the oven. And the results are incredible. A sweet, crunchy cracker crust topped with creamy pumpkin cheesecake, topped just the way you like it is just the thing to take any meal to the next level.

pumpkin cheesecake

Our best pumpkin cheesecake recipe. This easy recipe is a delicious blend of sweet brown sugar, savory spices, and the seasonal flavor of pumpkin.&nbsp;

Elevate your fall menu with this easy pumpkin cheesecake recipe—an irresistible twist on the classic pumpkin pie that’s sure to delight everyone!

To help prevent cracks in the cheesecake, don't overbeat the cream cheese mixture once the eggs are added.

Success

Serve with whipped cream sprinkled with pumpkin pie spice.

Serve With

If you don’t have a springform pan, a regular, round cake pan lined with parchment paper can be used. With some more delicate cakes, the springform pan serves the purpose of keeping the soft cake in place, but with the crust of this pumpkin cheesecake recipe, you shouldn’t have anything to worry about. Your edges may not be as clean, but your cheesecake will hold together.

<h3>1. Prepare the Pan</h3>First wrap a 9-inch springform pan with foil to prevent leaking. Then coat the pan with cooking spray. Heat your oven to 325°, and you’re ready to start the pumpkin cheesecake.<h3>2.Bake the Crust</h3>To form your crust, combine cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the pan and bake for about 8 to 10 minutes until set. Remove from the oven and let it cool at room temperature for 5 minutes, then refrigerate for 5 minutes to cool completely before moving to the next step.<h3>3. Mix the Pie Filling</h3>While the crust is baking, it’s time to make the filling for the pumpkin cheesecake. Whisk together flour, pumpkin pie spice, brandy, and pumpkin puree until smooth. In a separate bowl, use an electric mixer to beat the cream cheese until smooth and creamy. Gradually beat in brown sugar and granulated sugar. On low speed, beat in 1 egg at a time, then gradually add the pumpkin mixture until smooth.<h3>4. Bake and Serve</h3>Now it’s time to put it all together! Pour the filling into the crust and bake for about 1 hour and 15 minutes, until set.

How to Make Pumpkin Cheesecake 

How do you put the perfect finishing touch on pumpkin cheesecake? The classic topping is a dollop of whipped cream, but you can add extra flavor with a dusting of pumpkin pie spice on top. The sweetness of the whipped cream plus the warmth of the spice makes an unbeatable flavor combination.
For a savory experience, you can skip the whipped cream and top your pie with pumpkin pie spice.

Pumpkin Cheesecake Toppings

First, wrap the pumpkin cheesecake with plastic wrap. Make sure it’s tight, to prevent the pie from drying out. An airtight container with a lid will work if you have just a few pieces left over, but plastic wrap is ideal to maintain the moisture and delicious flavor.Wrapped or covered pumpkin cheesecake will keep in the fridge for up to four days or in the freezer for up to two months t If you do choose to freeze it, it’ll take about 12 hours to defrost. Be sure to defrost in the fridge to keep the crust crispy.

Storing Pumpkin Cheesecake

Take a look at some of our other mouth-watering <a href="https://www.bettycrocker.com/recipes/dishes/cheesecake-recipes/">cheesecake recipes</a>.<h3>Best Cheesecake Recipe</h3>As the name implies, this is the <a href="https://www.bettycrocker.com/recipes/best-cheesecake/1f08a9b0-8a05-43db-bc25-b36570b366c3/">best recipe around</a> for classic cheesecake. Not only is it easy to make, it’s also infinitely customizable! It’s a simple dessert, or the perfect base for any of your favorite toppings or garnishes.<h3>New York Cheesecake</h3>For a different style of cheesecake, the <a href="https://www.bettycrocker.com/recipes/new-york-cheesecake/0a4668cd-a8e0-4af7-ad07-8cfb8c6e0084/">New York Cheesecake</a> mixes it up with a slightly denser texture, and a light, citrus twist!<h3>Salted Caramel Cheesecake</h3>A creamy cheesecake smothered in gooey, delicious salted caramel – when you’re craving something sweet, it doesn’t get much better than <a href="https://www.bettycrocker.com/recipes/salted-caramel-cheesecake/1ae97a40-cb56-4a43-b750-82f7f2b671ff/">Salted Caramel Cheesecake</a>.<h3>Red Velvet Cheesecake</h3>A cheesy twist on a decadent devil’s food cake. You’ll love the way the rich, chocolatey cheesecake plays off of the sweet, fluffy whipped cream on top of this <a href="https://www.bettycrocker.com/recipes/red-velvet-cheesecake/66df675f-0f84-43a4-a703-5cc217e48d40/">Red Velvet Cheesecake</a>.

Betty’s Best Cheesecake Recipes

You can absolutely make this pumpkin cheesecake recipe gluten free with just a couple of easy substitutions. Simply swap the all-purpose flour for a gluten-free flour, such as almond flour. Then switch out the graham crackers for a gluten free cracker and follow the recipe as written.

Can This Pumpkin Cheesecake Recipe Be Made Gluten Free?

When the center of the pumpkin cheesecake is set, but still jiggles slightly, it’s done baking. If you want to make absolutely sure, you can use an instant-read thermometer to test the temperature. The pumpkin cheesecake is done when the internal temperature is 150° F.

How Do I Know When My Pumpkin Cheesecake Is Done? 

pumpkin-cheesecake

Pumpkin Cheesecake

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A twist on a Thanksgiving favorite, this bite-sized dessert uses gingersnap cookies as the base for the pumpkin-flavored cheesecake. The results are absolutely adorable, oh-so-tasty, and perfect for fall! Add these Mini Pumpkin Cheesecakes to a dessert platter, or serve them up as individual treats after a family dinner.

mini pumpkin cheesecakes

If you do not have a mini cheesecake pan for this Mini Pumpkin Cheesecakes recipe, use 12 muffin cups lined with paper baking cups.

These individual pumpkin cheesecakes can be made up to 3 days in advance. Just before serving, garnish with whipped cream and caramel sauce.

To quickly soften cream cheese for these pumpkin cheesecake bites, remove from wrapper and place on microwaveable plate; microwave uncovered on High about 15 seconds or just until softened.

mini-pumpkin-cheesecakes

Mini Pumpkin Cheesecakes

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