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Why wait for a special occasion when serving homemade pie is this easy and delicious?

impossibly easy pumpkin pecan pie

impossibly-easy-pumpkin-pecan-pie

Impossibly Easy Pumpkin-Pecan 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

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Layered Pumpkin Cheesecake

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The pumpkin and cake layers in this dessert magically switch places as they’re baking and then get topped with a gorgeously fluffy cream cheese whipped cream.

pumpkin layered magic cake

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Pumpkin Layered Magic Cake

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It’s not fall until you’ve made a batch of your favorite pumpkin cookies! These from-scratch cookies have all the delicious warming spices of pumpkin pie with the addition of pecans—talk about fall forward! If their pillow-y, soft texture isn’t enough to win you over, then the gentle drizzle of white chocolate on top will certainly do the trick. This recipe yields 42 servings, so you’ll have enough of these pumpkin-pecan spice cookies to share with your whole neighborhood!

pumpkin pecan spice cookies

pumpkin-pecan-spice-cookies

Pumpkin-Pecan Spice Cookies

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We added canned pumpkin to Betty Crocker™ Super Moist™ yellow cake mix to make our grown-up Bourbon Vanilla Pumpkin roll. 

bourbon vanilla pumpkin roll

bourbon-vanilla-pumpkin-roll

Bourbon Vanilla Pumpkin Roll

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Family tired of pumpkin pie? Let them eat cake this time!

pumpkin ring cake

pumpkin-ring-cake

Pumpkin Ring Cake

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Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money. 

incredibly moist pumpkin spice cake with cream cheese frosting

To quickly soften cream cheese, remove from wrapper and place on microwavable plate; microwave uncovered on High about 15 seconds or until just softened.

To keep your serving plate clean while frosting the cake, place strips of waxed paper around the edge of plate, and remove them after you’ve finished frosting.

Garnish top of frosted cake with chopped walnuts or pecans for an added crunch.

incredibly-moist-pumpkin-spice-cake-with-cream-cheese-frosting

Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting

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If there’s one thing we cant get enough of every fall, it’s this collection of Betty’s best-ever pumpkin bars!

12 incredible pumpkin bars

12 Incredible Pumpkin Bars

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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

Feel like skipping the whipping? Stir grated orange peel and cinnamon into 2 cups of frozen (thawed) whipped topping instead of beating the whipping cream.

Simplify                    

Warm caramel topping and a sprinkle of toasted pecans make an over-the-top garnish for this flavor-packed treat.

Special Touch               

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Pumpkin-Spice Dessert 

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Pumpkin spice cupcakes? Yes, please. Pumpkin spice cupcakes with cream cheese frosting? Now, you're talking. Our Spiced Pumpkin Cupcakes are pillowy-soft, loaded with tangy-yet-sweet cream cheese and topped with sugar pecans. With a treat this irresistible, it's easy to see why pumpkin season is a cult favorite. From holiday get-togethers to fall bake sales, our Spiced Pumpkin Cupcakes are always a hit.

spiced pumpkin cupcakes

Use a heavy skillet, low heat and a constant eye to cook the sugar and nuts to ensure no burning.

If you have only one pan and a recipe calls for more cupcakes than your pan will hold, you can cover and refrigerate the rest of your pumpkin spice cupcakes batter while baking the first batch. Cool the pan for around 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

spiced-pumpkin-cupcakes

Spiced Pumpkin Cupcakes

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When the Colonists first landed in North America, they were introduced to pumpkins by the American Indians, who were growing and using them in their cooking. The Colonists quickly embraced the large fruit and began using it in pie which ultimately became a national Thanksgiving tradition. One early colony in Connecticut even delayed Thanksgiving until molasses, used to make the pie, became available again!
Who can argue with that sentimentality? 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 topped with sweetened whipped cream (which sends pumpkin pie into the stratosphere), what’s not to love? This is our best pumpkin pie recipe we’ve tweaked over the years, adding the pat-in-the-pan crust, and sweetened whipped cream on top, for ultimate pumpkin pie eating experience. Even if you’re baking a pie for the first time, you’ll love the irresistible results. Just don’t count on leftovers!
Pumpkins are part of the gourd family and are readily available in the fall and winter, making it natural to be used in pies during that time of the year. With canned pumpkin now in stores year around, you don’t have to wait to Thanksgiving to dive into that spicy, creamy filling and flaky crust. It’s easy to make one whenever you’re craving the sweet pumpkin spice flavor.

pumpkin pie

Our best Pumpkin Pie recipe is the one to make, regardless of your baking skills. The easy, no-roll crust and spiced pumpkin filling are irresistible.

For this Pumpkin Pie recipe, work quickly as you mix up and press the crust into the pie plate. Be sure your pie plate is a regular 9-inch pie plate versus a larger deep pie plate, as you want the crust to press up high enough on the sides to hold the filling.

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—it’s not only delicious in a pie but it’s wonderful sprinkled over root vegetables before roasting them or to season caramelized nuts during the holidays. 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. For this recipe, you can use 1 1/2 teaspoons in place of the 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/8 teaspoon ground closes in this recipe.

Think ahead and freeze spoonfuls of whipped cream to use later. Just drop whipped cream by 8 spoonfuls onto waxed paper-lined cookie sheet. Freeze uncovered at least 2 hours. Then, place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than 2 months.

Create your own whipped cream like a barista: 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.

With a few simple substitutions, you can create a lighter pumpkin pie filling that still has all the delicious flavor you’re craving. First, swap the 2 eggs for 3 egg whites or 1/2 cup of fat-free egg product. Next, opt for 1 can (12 oz) of fat-free evaporated milk instead of the full-fat version. Then simply follow the recipe as directed and serve with light whipped cream.

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

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>Make the Pat-in-the-Pan Pastry</h3>
Use a fork to mix oil with the flour and salt. Add water until a dough is formed. Press the pastry in the bottom and up the side of a glass pie plate with your fingers—there is no need to roll it out with a rolling pin.
<h3>Mix the Filling</h3>
With a whisk mix the eggs (it breaks them up quickly) with the sugar, spices, pumpkin, and milk.
<h3>Fill the Pastry-Lined Pie Plate</h3>
Place the pie plate on the oven rack before pouring in the filling. This will help prevent spilling any of the filling transferring the pie to the oven. The pie plate will be very full to get that beautifully filled crust when baked.
<h3>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>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>Whip the Cream</h3> 
Beat whipping cream and sugar in a chilled bowl to create the most volume of billowy whipped cream possible. Spoon the whipped cream onto the pie before serving or add dollops to the slices when cut and plated. For a fancier presentation (as we did in the photo), 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

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 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

We prefer using canned pumpkin over fresh pumpkin, for so 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. And it saves time, rather than having to cut, cook, and mash your own.
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

This simple pumpkin pie recipe will be even quicker to the oven if you start with a pre-made crust. And if you’re intimidated by making your own crust, this is a wonderful way to delve into making a pie for the first time. Substitute one refrigerated ready-to-bake pie crust (from a 2-crust box) for the pat-in-the-pan pastry ingredients. Soften and ease into the pie plate as directed on the package. Flute the edge as desired. Omit step 1 and continue on with recipe as directed in step 2.

Using This Recipe with a Premade Crust

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> A pumpkin spice 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 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:
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.
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, 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

If your pumpkin pie cracks, it was over-baked. 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’s still safe to eat. 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 over baking it, 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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Make classic pumpkin bars with the help of Bisquick® mix, then smother them with buttery cream cheese frosting.

pumpkin bars

Two teaspoons of pumpkin pie spice can be used instead of the ground cinnamon in this recipe.

Substitution

Top each bar with a piece of Halloween candy. Or lightly press small leaf-shaped cookie cutter into center of cut bar. Use cotton swab to dust ground cinnamon inside cutter, creating leaf design. 

Special Touch

Use a 1-pound container of Betty Crocker® Rich & Creamy cream cheese frosting.

Time-Saver

pumpkin-bars

Pumpkin Bars

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