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It's a coincidence that as the leaves turn, the craving for pumpkin pie grows stronger. You might find yourself wondering how to elevate this autumn classic. With nine cozy recipes baked in a cast iron skillet, each offers a unique twist on traditional flavors. Whether you prefer a spiced chai version or something richer like bourbon pumpkin pie, there's a delectable option waiting for you. Let's explore these comforting creations together.
Key Takeaways
- Cast iron skillets provide a rustic presentation and even baking for pumpkin pies, enhancing flavors and textures.
- Classic Cast Iron Pumpkin Pie is a staple, featuring spiced pumpkin filling and a flaky crust.
- Explore variations like Maple Pecan Pumpkin Pie for a sweet and nutty twist on the traditional recipe.
- Spiced Chai Pumpkin Pie introduces warm chai flavors, perfect for cozy fall gatherings.
- Experiment with Chocolate Swirl Pumpkin Pie for a delightful mix of chocolate and pumpkin flavors in a cast iron skillet.
Classic Cast Iron Pumpkin Pie
Classic Cast Iron Pumpkin Pie is a beloved dessert that captures the essence of fall in every slice. This recipe combines the rich, spiced flavors of pumpkin with a perfectly flaky crust, all baked in a cast iron skillet for a beautifully rustic presentation.
Whether you're celebrating Thanksgiving or simply craving a slice of pumpkin goodness, this pie is bound to impress family and friends alike. Using a cast iron skillet not only guarantees even baking but also adds a delightful crust texture that can't be beat.
The pie is easy to prepare and can be made ahead of time, allowing you to enjoy the festivities without the stress of last-minute baking. Follow this guide to create a classic pumpkin pie that will become a staple in your dessert repertoire.
Ingredients:
- 1 pre-made pie crust (or homemade)
- 1 can (15 oz) pure pumpkin puree
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cooking Instructions:
Preheat your oven to 425°F (220°C). Roll out your pie crust and fit it into a 10-inch cast iron skillet, trimming any excess dough hanging over the edges.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, spices, salt, and vanilla extract until smooth and well combined. Pour the pumpkin mixture into the prepared pie crust, filling it to the brim.
Bake the pie for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Allow the pie to cool at room temperature for at least 2 hours before slicing, as this will help the filling firm up.
Extra Tips:
For the best flavor, consider using fresh pumpkin puree instead of canned, but if you opt for canned, be sure to choose 100% pure pumpkin.
Additionally, let the pie cool completely before refrigerating to avoid a soggy crust. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Enjoy your delicious classic cast iron pumpkin pie!
Maple Pecan Pumpkin Pie
Maple Pecan Pumpkin Pie is a delightful twist on the classic pumpkin pie, combining the rich flavors of maple syrup and crunchy pecans with creamy pumpkin filling. This dessert is perfect for any autumn gathering or holiday celebration, offering a warm and inviting flavor profile that will have your guests coming back for seconds.
The combination of sweet and nutty flavors creates a unique taste experience that elevates the traditional pie to new heights.
To make this scrumptious Maple Pecan Pumpkin Pie, you'll want to start by gathering your ingredients. The recipe is straightforward, and with a little bit of time, you'll have a beautiful pie to impress your family and friends.
The balance of sweetness and nuttiness makes it a perfect ending to a hearty meal or a sweet treat to enjoy with coffee.
Ingredients:
- 1 unbaked 9-inch pie crust
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup chopped pecans
To start, preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the pumpkin puree, maple syrup, brown sugar, eggs, heavy cream, and vanilla extract until smooth.
Then, add in the ground cinnamon, nutmeg, ginger, and salt, mixing until well combined. Gently fold in the chopped pecans. Pour the filling into the unbaked pie crust and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until the center is set and a knife inserted comes out clean. Allow the pie to cool on a wire rack before slicing and serving.
For an extra touch, consider serving your Maple Pecan Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream on top.
This pie can be made a day in advance, making it perfect for holiday gatherings, and can be stored in the refrigerator for up to three days. If you want to enhance the flavor even more, try toasting the pecans before adding them to the filling for a deeper nutty taste. Enjoy!
Spiced Chai Pumpkin Pie
Spiced Chai Pumpkin Pie is a delightful twist on the classic dessert, combining the warm spices of chai tea with the creamy richness of pumpkin filling. The aromatic blend of cinnamon, ginger, cardamom, and cloves not only enhances the traditional flavors but also brings a unique depth to the pie that's sure to impress your family and friends.
This pie is perfect for fall gatherings, Thanksgiving celebrations, or any time you crave a comforting dessert. Making this spiced chai pumpkin pie is a simple process that rewards you with a scrumptious treat. The balance of spices creates a cozy atmosphere, making it a favorite among those who enjoy a little extra warmth in their desserts.
Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.
Ingredients:
- 1 pre-made pie crust
- 1 cup pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons chai spice mix (or a blend of cinnamon, ginger, cardamom, and cloves)
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
To prepare the spiced chai pumpkin pie, start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, and eggs. Whisk the mixture until smooth.
Then, add the vanilla extract, chai spice mix, salt, and nutmeg, stirring until all ingredients are well incorporated. Pour the filling into the pre-made pie crust, smoothing the top with a spatula. Bake the pie in the preheated oven for about 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Once the pie is done baking, remove it from the oven and allow it to cool at room temperature. Once cooled, refrigerate the pie for at least 2 hours to enhance the flavors and help it set further. Serve chilled or at room temperature, topped with whipped cream if desired.
Extra Tips: When making your spiced chai pumpkin pie, consider using freshly grated nutmeg for a more intense flavor. If you prefer a stronger chai flavor, feel free to add an extra teaspoon of chai spice mix.
To prevent the crust from burning, you can cover the edges with foil during the last 15 minutes of baking. Enjoy this delicious pie as a centerpiece for your fall gatherings!
Chocolate Swirl Pumpkin Pie
Chocolate Swirl Pumpkin Pie is a decadent twist on the classic dessert that combines the warm, spiced flavors of pumpkin with rich, luscious chocolate. This pie isn't only visually appealing with its beautiful chocolate swirls, but it also offers a delightful contrast of flavors that will impress your guests during holiday gatherings or special occasions.
Whether you're a pumpkin pie aficionado or a chocolate lover, this recipe is certain to satisfy your sweet tooth. To create this scrumptious pie, you'll need a few simple ingredients that you might already have in your pantry. The combination of pumpkin puree and chocolate will make for a creamy filling that's both comforting and indulgent.
With a buttery crust to tie everything together, this Chocolate Swirl Pumpkin Pie is perfect for any festive table.
Ingredients:
- 1 pre-made pie crust
- 1 cup pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon unsweetened cocoa powder
To begin, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
In a separate bowl, melt the semi-sweet chocolate chips in the microwave or using a double boiler, stirring until smooth. Once melted, stir in the cocoa powder until fully incorporated.
Next, pour the pumpkin filling into the prepared pie crust. Then, dollop the melted chocolate mixture on top of the pumpkin filling and use a knife or skewer to gently swirl the chocolate into the pumpkin mixture, creating a marbled effect.
Bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Allow the pie to cool to room temperature before refrigerating for at least 2 hours to allow the flavors to meld.
For the best results, verify that your ingredients are at room temperature before mixing, as this helps to create a smoother filling. Additionally, you can serve the pie with whipped cream or a sprinkle of chocolate shavings on top to elevate its presentation.
Enjoy your Chocolate Swirl Pumpkin Pie as a delightful ending to any meal!
Ginger Snap Crust Pumpkin Pie
If you're looking to elevate your pumpkin pie game, a Ginger Snap Crust Pumpkin Pie is the perfect way to do just that. This delightful twist on the classic recipe combines the warm, spicy notes of ginger with the creamy, sweet pumpkin filling, creating a dessert that's bound to impress your guests.
The ginger snap crust adds a unique crunch and flavor that pairs beautifully with the smooth pumpkin filling, making it a memorable addition to any fall gathering or holiday celebration.
Creating this pie is a straightforward process that allows the flavors to shine through. The combination of spices in the crust and filling brings a cozy warmth, while the creaminess of the pumpkin filling balances perfectly with the crispness of the ginger snap crust.
Whether you're an experienced baker or a novice in the kitchen, this recipe is simple enough to follow and will yield a stunning result that tastes as good as it looks.
Ingredients:
- 2 cups crushed ginger snap cookies
- 1/2 cup unsalted butter, melted
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1 can (15 oz) pumpkin puree
- 1 cup heavy cream
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
To prepare the Ginger Snap Crust, preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed ginger snap cookies, melted butter, brown sugar, and salt until well mixed.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for about 10 minutes, then remove it from the oven and allow it to cool slightly.
While the crust is cooling, in a separate bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, and cloves until smooth and well combined.
Pour the pumpkin mixture into the cooled ginger snap crust and spread it evenly.
Bake the pie in the preheated oven for 45-50 minutes or until the filling is set and a knife inserted comes out clean. Allow the pie to cool at room temperature for at least 2 hours before serving to guarantee the filling has fully set.
For an extra touch, consider topping your pie with whipped cream or a sprinkle of cinnamon before serving.
Extra Tips: For an even deeper flavor, consider adding a bit of grated fresh ginger to the filling. Additionally, make sure not to overbake the pie; it should have a slight jiggle in the center when you take it out of the oven.
This will help maintain the creamy texture you desire. If you're making this pie ahead of time, it can be stored in the refrigerator for up to three days, and the flavors will continue to meld beautifully.
Bourbon Pumpkin Pie
Bourbon Pumpkin Pie is a delightful twist on the classic dessert, adding a rich depth of flavor that elevates the traditional pumpkin pie experience. The warm notes of bourbon complement the sweetness of the pumpkin and spices, creating a harmonious balance that will leave your guests wanting more.
Perfect for fall gatherings, Thanksgiving, or any occasion that calls for a comforting dessert, this pie is sure to impress.
Making Bourbon Pumpkin Pie is easier than you might think. With a pre-made pie crust or your favorite homemade version, you can whip up this delicious treat in no time. The combination of pumpkin puree, warm spices, and a splash of bourbon creates a luscious filling that sets beautifully in the oven.
Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.
Ingredients:
- 1 unbaked pie crust (store-bought or homemade)
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
To prepare the Bourbon Pumpkin Pie, preheat your oven to 425°F (220°C). Roll out your pie crust and place it in a 9-inch pie dish. Trim and crimp the edges as desired.
In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, spices, and salt. Whisk until well blended. Add the eggs, heavy cream, bourbon, and vanilla extract, and continue whisking until the mixture is smooth and creamy.
Pour the filling into the prepared pie crust.
Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Allow the pie to cool at room temperature for at least 2 hours before slicing and serving.
For best results, let the Bourbon Pumpkin Pie chill in the refrigerator for a few hours or overnight to allow the flavors to meld together. You can also experiment with the amount of bourbon to suit your taste.
If you prefer a non-alcoholic version, simply omit the bourbon and replace it with an equal amount of milk or cream. Enjoy!
Coconut Cream Pumpkin Pie
Coconut Cream Pumpkin Pie is a delightful twist on the traditional pumpkin pie, combining the warm spices of pumpkin with the rich creaminess of coconut. This recipe is perfect for fall gatherings, holiday celebrations, or any occasion where you want to impress your guests with a unique dessert.
The combination of flavors creates a velvety filling that's both comforting and invigorating, making each bite a delightful experience. To elevate your pie, topping it with whipped coconut cream adds an extra layer of decadence. This dessert not only tastes amazing but also presents beautifully, making it a showstopper on any dessert table.
With its creamy, spiced filling and a buttery crust, Coconut Cream Pumpkin Pie is sure to become a favorite in your recipe collection.
Ingredients:
- 1 pre-made pie crust (store-bought or homemade)
- 1 can (15 oz) pure pumpkin puree
- 1 cup coconut milk (full-fat)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup whipped coconut cream (for topping)
- Toasted coconut flakes (for garnish)
To make Coconut Cream Pumpkin Pie, preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan and set aside.
In a large mixing bowl, combine the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla extract, and all the spices. Whisk the mixture until smooth and thoroughly combined. Pour the filling into the prepared pie crust and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Allow the pie to cool to room temperature before refrigerating for at least two hours to fully set.
When serving, top the chilled coconut cream pumpkin pie with a generous dollop of whipped coconut cream and sprinkle with toasted coconut flakes for an added crunch and visual appeal.
Extra Tips:
For the best results, verify that your coconut milk is well-mixed and smooth before adding it to the pumpkin mixture. You can also make your own whipped coconut cream by chilling a can of coconut milk overnight, then scooping out the solid cream and whipping it until fluffy.
If you prefer a sweeter pie, feel free to adjust the sugar to taste. Enjoy this luscious dessert with a warm cup of coffee or spiced tea for a perfect fall treat!
Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie is a delightful fusion of two beloved desserts: pumpkin pie and cheesecake. This decadent treat combines the creamy texture of cheesecake with the warm, spiced flavors of pumpkin, making it a perfect dessert for fall gatherings, Thanksgiving celebrations, or any special occasion.
The crust is buttery and flaky, providing a wonderful contrast to the smooth filling. With each bite, you'll experience the unique harmony of flavors that will leave your guests asking for seconds.
To make this delicious Pumpkin Cheesecake Pie, you'll need to gather a few essential ingredients. The combination of cream cheese, pumpkin puree, and warm spices creates a rich filling that's sure to impress. Whether you're a seasoned baker or a beginner, this recipe is straightforward and rewarding.
Ingredients:
- 1 pre-made graham cracker crust
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Whipped cream, for serving (optional)
To start, preheat your oven to 325°F (160°C). In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar, mixing until well combined.
Next, add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until the ingredients are fully incorporated and the mixture is smooth. Pour the filling into the pre-made graham cracker crust, smoothing the top with a spatula.
Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. Allow the pie to cool completely before refrigerating it for at least 4 hours or overnight to let the flavors meld.
For best results, serve the Pumpkin Cheesecake Pie chilled and topped with a dollop of whipped cream. To add a little extra flair, consider garnishing with a sprinkle of cinnamon or even some crushed graham crackers.
If you want to make ahead, this pie can be prepared a day in advance, making it an excellent choice for busy holiday preparations. Enjoy the delightful blend of flavors and the compliments from your guests!
Salted Caramel Pumpkin Pie
Salted Caramel Pumpkin Pie is a delightful twist on the classic fall favorite that brings together the rich flavors of pumpkin and warm spices, topped with a luscious layer of homemade salted caramel. This indulgent dessert is perfect for Thanksgiving, holiday gatherings, or any occasion where you want to impress your guests with a unique pumpkin pie that stands out. The combination of sweet and salty in the caramel elevates the traditional pie experience, making it an unforgettable treat.
Making this pie is easier than you might think! With a buttery, flaky crust and creamy pumpkin filling, topped with a decadent salted caramel sauce, you'll have everyone asking for seconds. Follow these simple steps to create a dessert that will surely be the highlight of your meal. Get ready to enjoy a slice of heaven that balances the spices of fall with the sweetness of caramel.
Ingredients:
- 1 prepared pie crust (store-bought or homemade)
- 1 cup pumpkin puree
- 3/4 cup sweetened condensed milk
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter (for caramel)
- 1/2 cup heavy cream (for caramel)
- 1 teaspoon sea salt (for topping)
To begin, preheat your oven to 425°F (220°C). Roll out the pie crust and fit it into a 9-inch pie dish, trimming the excess crust and crimping the edges. In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until the mixture is smooth and well combined.
Pour the pumpkin filling into the prepared pie crust and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
While the pie is baking, prepare the salted caramel. In a medium saucepan over medium heat, add the granulated sugar and cook, stirring constantly until it melts and turns a deep amber color. Remove from heat and carefully whisk in the butter until melted and smooth. Gradually add the heavy cream, stirring continuously until combined.
Return to low heat for a few minutes to thicken, then stir in the sea salt. Allow the caramel to cool slightly before drizzling it over the baked pumpkin pie once it has cooled completely.
Extra Tips:
For the best flavor, use fresh pumpkin puree instead of canned if possible, as it will enhance the overall taste of your pie. Make sure to allow the caramel to cool slightly before pouring it over the pie to prevent it from melting the filling. Additionally, you can make the caramel ahead of time and store it in the refrigerator, reheating it gently before drizzling.
When serving, consider adding a dollop of whipped cream on top for an extra touch of sweetness!
Frequently Asked Questions
Can I Use a Regular Pie Dish Instead of a Cast Iron Skillet?
Imagine pulling a golden-brown pie from a traditional dish, steam wafting up. You can definitely use a regular pie dish instead of a cast iron skillet. Just adjust baking times for best results!
How Do I Properly Season My Cast Iron Skillet Before Baking?
To properly season your cast iron skillet, scrub it with hot soapy water, dry it thoroughly, then apply a thin layer of vegetable oil and bake it upside down at a high temperature for an hour.
What Is the Best Way to Store Leftover Pumpkin Pie?
To store leftover pumpkin pie, cover it tightly with plastic wrap or aluminum foil, then refrigerate. If you want to keep it longer, freeze it in an airtight container, and enjoy it later!
Can I Make These Pies Gluten-Free?
Yes, you can definitely make these pies gluten-free! Just substitute regular flour with a gluten-free blend or almond flour. Adjust the recipe as needed, and you'll have a delicious gluten-free pumpkin pie that everyone will enjoy!
How Long Do These Pumpkin Pies Typically Take to Bake?
You'll be on the edge of your seat as the aroma fills your kitchen. Typically, these pumpkin pies take about 45 to 55 minutes to bake, but keep an eye on them for perfection!
