Pumpkin Pie with Hazelnut Mousse
Pumpkin Chess Pie
Mascarpone cheese and whipped cream are flavored with hazelnut liqueur to create the fluffy mousse that accents this classic fall-spiced pie.
Ginger Meringue Pumpkin Pie
An irresistible spiced pumpkin mixture fills tender pastry.
Lattice-Top Spiced Pumpkin Pie
Brown sugar meringue covers pumpkin filling sweetened with maple syrup and a gingersnap crust.
Light-Style Pumpkin Pie
Classic pumpkin pie is dressed up with our easy-to-make lattice top.
Double Pumpkin Pie with Oat Crust
Lighten things up -- without sacrificing the pumpkin pie goodness you love -- with this simple recipe.
Toffee Pumpkin Pie
An oat crust means this pie is low in fat, high in fiber. The filling has less sugar and uses egg whites instead of whole eggs.
Pumpkin Praline Pie
A simple, crunchy toffee candy-topping adds pizzazz to classic pumpkin pie.
Pecan-Topped Pumpkin Pie
Pumpkin, custard-flavor dessert mix, and toasted pecans team up for a delicious Southern variation on a Thanksgiving classic.
Best Pumpkin Pie
A mixture of chopped pecans, hazelnuts, and walnuts adds crunchy goodness to every bite of this creamy pumpkin pie recipe.
Pumpkin Frangelico Pie with Mascarpone
This classic pie is just like the one grandma used to make. For a fresh spin, top it with our simple-to-make cranberry, pecan, or caramel sauce.
Brandied Pumpkin Pie
Rich Mascarpone cheese, Frangelico liqueur, and a sweet hazelnut crust make this pumpkin pie recipe extra special.
Traditional Pumpkin Pie
Spice up traditional pumpkin pie with a bit of brandy. Top it with whipped topping and snipped ginger for a festive touch.
Pumpkin Hazelnut Pie
This luscious pumpkin pie is one of the most popular Better Homes and Gardens recipes. Leaves, cut out from buttery pastry and baked, make a pretty topper.
Apple-Butter Pumpkin Pie
A crunchy layer of candied hazelnuts tops creamy pumpkin pie filling. Serve it with a dollop of whipped cream.
Pumpkin Chiffon Pie
Apple butter gives classic pumpkin pie filling sweetness and a soft texture. Streusel topping adds a bit of crunch.
A light and airy filling tops a crisp gingersnap crust. Serve it with cinnamon ice cream.