You just can’t go wrong with pumpkin pie at any fall or holiday party. Although pumpkin pie is ridiculously simple to make, these twists on the traditional pie will have your guests begging for the recipe and coming back for seconds.
Pumpkin Swirl Cheesecake
This cheesecake is just a touch different from the classic pie, with a rich and sweet cream topping laced with chocolate chips. To make this yummy recipe, add ½ cup of mini chocolate chips to the bottom of a pie crust and pour your usual pumpkin pie mixture on top. In a large bowl, combine and beat 1 cube of cream cheese, 1 egg and ½ cup of sugar. Using a knife, swirl this in with the pumpkin layer, and add ¼ cup of chocolate chips on top. Bake for 45-50 minutes in a 375° oven.
An Actual Pumpkin Pie Twist
These literal twists on pumpkin pie are probably one of the easiest treats you will make this year! With only three simple ingredients, this dessert is perfect for any Friendsgiving, office party or Thanksgiving dinner at the in-laws’. Unroll a can of Pillsbury crescent dough into four rectangles, leaving every two crescents attached at the seam. Spread pumpkin puree (pure pumpkin, not pumpkin pie filling) onto two of the rectangles, and place the remaining dough on top, creating two doughy pumpkin sandwiches. Butter the tops of both and sprinkle with pumpkin pie spice. Using a pizza cutter, cut into 8 long strips, twist them up, and bake for 8-10 minutes in a 375° oven. To make the cream cheese icing, beat together ¼ cup of butter, ¼ cup of cream cheese, 1 cup of powdered sugar and ½ tsp of vanilla extract. Drizzle on the twists or serve as a dip for a sweet holiday treat.
Pumpkin Caramel Pie
This pie recipe varies slightly from your basic pumpkin pie. Before putting your pie in the oven, drizzle in thick warm caramel and swirl with a knife. This can also be done with chocolate or butterscotch for a unique touch. Or, add pecans to your pie to really blend your fall flavors.
Chai Spice Pumpkin Pie
This pie is full of all of your favorite fall spices. In a large bowl, combine 2 cups of canned pumpkin, 1 and ½ cups sweetened condensed milk, 2 eggs, 2/3 cups light brown sugar, 1 tsp vanilla extract, 1 tsp ground cardamom, 1/8 tsp black pepper, 1 and ½ tsp cinnamon, ½ tsp ground ginger and ground nutmeg and ¼ tsp ground cloves. Add to a store-bought pie crust (or make your own if you’re feeling fancy!) Bake for 15 minutes at 400°, then reduce to 350° for another 50 minutes. This pie goes great with whipped cream or ice cream!
Pumpkin Pie Cocktail
We all know the holidays can be a little crazy, so why not have your pumpkin pie in a glass with some extra holiday cheer. For this warm pumpkin pie cocktail, bring 2 cups of Cinnamon Vanilla Baileys Irish Cream, 4 cups of almond milk and ½ cup vanilla or pumpkin pie vodka. Turn down the heat and stir in a can of pumpkin pie puree and pumpkin pie spice. Serve warm with cool whip and top with cinnamon.
These pumpkin pie variations are perfect for any occasion this fall. But hey, if you don’t feel like cooking, call the Julington Creek Fish Camp for takeout or come on in and grab your favorite dessert. If you’ve got pie on the mind, we have a Reese’s Pie and vanilla ice cream that’ll satisfy any sweet tooth this season.