Pumpkin Pie {5 WAYS!}

Thanksgiving – here we come! Pumpkin pie is always MY choice for the Thanksgiving season (whereas my brother usually opts for cheesecake – I don’t blame him, it’s good too). But today is all about the PUMPKIN PIE! We’re talking drinks, truffles, bars, whoopie pies, and of course – traditional pumpkin pie!


Yields 1 9″ pie.  

  • 1 recipe pastry for a 9 inch single crust pie
  • 3 eggs
  • 1 egg yolk
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups milk
  • 1/2 cup heavy whipping cream
  • 2 cups pumpkin puree
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
  3. Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.
  • 1 tbs canned pumpkin
  • 2 tbs vanilla extract
  • 1/4 tsp cinnamon, ground
  • 1 cup milk
  • 1/2 cup strong coffee, or 1/4 cup espresso
In a saucepan, heat milk and pumpkin until steaming. Stir in vanilla and cinnamon. Put mixture in a blender, and blend for 15-20 seconds until thick and foamy. Pour into tall glass, then add coffee (or espresso). Top with a sprinkling of pumpkin pie spice or ground nutmeg. {recipe source}
pumpkin pie truffles recipe
  • 1 1/2 cup brown sugar
  • 1 1/2 cup sugar
  • 3/4 cup butter
  • 1/2 cup milk
  • 3/4 cup canned pumpkin puree
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp allspice
  • 3 cup white chocolate morsels
  • 20 marshmallows (regular sized)
  • 1 tsp vanilla extract
  • 24 oz vanilla candy coating (white bark)
1. In large pot, mix sugars, butter, milk, pumpkin, cinnamon, salt, ginger, nutmeg, cloves and allspice. Stir and bring to a boil. Continue to boil over medium heat for 10 minutes. Remove from heat.
2. Stir in white chocolate morsels, vanilla, and marshmallows until melted. Mixture will get thick and dull. Pour into a mixing bowl (or use a hand-held mixer) and beat for about 2 minutes until smooth consistency.
3. If making fudge, pour into a parchment lined 13×9 pan. Set aside to cool. Cut into bite sized pieces.
4. If making truffles, place mixing bowl with fudge in refrigerator to set about 30-60 minutes. Using a small scoop, or tablespoon, scoop out balls of fudge, roll, and place on baking sheet. Once all fudge is rolled, melt the candy coating. Using a toothpick, dip each truffle into the melted chocolate, tap the side of the dish to let the excess run off, then set on a parchment lined baking sheet. Repeat for all truffles.
4. To decorate, melt  1/4 cup dark chocolate morsels, and 1/4 cup orange candy melts in a dish. Pour into ziploc bag and cut corner. Drizzle over white chocolate truffles.
5. Refrigerate for best flavor! {recipe source – Shugary Sweets}
pumpkin pie whoopie piesPUMPKIN PIE WHOOPIE PIES


  • 1 cup powdered sugar, sifted
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 7-ounce jar marshmallow creme
  • 2 teaspoons maple extract


  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 3/4 cup (packed) golden brown sugar
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 15-ounce can pure pumpkin
  • 1/2 cup milk
  • Nonstick vegetable oil spray



  • Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.


  • Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
  • Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.
  • Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
  • Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
  • Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature. [recipe source]
pumpkin pie bars

1 (18 1/2 oz.) box of yellow cake mix
1/2 cup of butter or margarine, melted
4 eggs
1 (30 oz.) can of solid pack pumpkin (3 cups)
1 cup of sugar, divided
1/2 cup of light brown sugar (firmly packed)
2/3 cup of evaporated milk
1 1/2 teaspoons of cinnamon
1/2 cup of chopped walnuts
1/4 cup of butter or margarine, softened

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan. Remove 1 cup of the cake mix; reserve. In a small bowl, lightly beat 1 egg. In a large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into prepared pan. In a large bowl, lightly beat remaining 3 eggs. Stir in pumpkin, 1/2 cup of the sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture in pan. To the 1 cup cake mix, add remaining 1/2 cup sugar, walnuts and softened butter; mix until crumbly. Sprinkle over pumpkin mixture. Bake 50 to 60 minutes. Serve warm or cool. {recipe source}

About Courtney

Cookbook author and party stylist, Courtney Whitmore is also the editor of the popular party resource, Pizzazzerie. She's the author of the following cookbooks: Push-Up Pops, Candy Making For Kids, + Frostings.


  1. Holy Moly!!!

    I can’t decide which one to do first….but I’m lovin the truffles!

  2. I made Pumpkin Whoopie Pies a few weeks ago – and I’m in love!!!


  3. great pumpkin recipes! i love the whoopie pies.

  4. Since I can’t ever figure out where to fit the pumpkin pie in given that cheesecake is my #1 dessert, why not combine the two and make a pumpkin swirl cheesecake!

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