7 Pumpkin Pies With Creative Crusts

Graham Cracker Crust Pumpkin Pie

Graham Cracker Crust Pumpkin Pie is a delightful and easy-to-make dessert that offers a twist on the traditional pumpkin pie. The sweet and crunchy graham cracker crust perfectly complements the smooth, spiced pumpkin filling, making it a favorite for fall gatherings or holidays. This recipe is sure to impress your family and friends with its delicious flavor and unique presentation.

Ingredients	Quantity
Graham crackers	1 ½ cups
Sugar	¼ cup
Melted butter	½ cup
Pumpkin puree	1 can (15 oz)
Brown sugar	½ cup
Eggs	2 large
Evaporated milk	1 cup
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	¼ tsp
Whipped cream (optional)	For serving

Instructions:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine Graham crackers, sugar, and melted butter. Press the mixture into a pie dish to form the crust.
In another bowl, mix together the pumpkin puree, brown sugar, eggs, evaporated milk, and spices until smooth.
Pour the pumpkin filling into the graham cracker crust.
Bake for 45-50 minutes or until the filling is set and the crust is lightly golden.
Allow the pie to cool before serving. Top with whipped cream if desired.

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Almond Meal Crust Pumpkin Pie

Almond Meal Crust Pumpkin Pie is a delicious alternative to the classic pumpkin pie, featuring a gluten-free almond meal crust that adds a rich, nutty flavor. This dessert is not only perfect for holiday gatherings but also caters to those looking for a healthier version without compromising on taste. The creamy, spiced pumpkin filling pairs beautifully with the crunchy almond meal crust, making it a delightful treat for any occasion.

Ingredients	Quantity
Almond meal	1 ½ cups
Sugar	¼ cup
Melted butter	½ cup
Pumpkin puree	1 can (15 oz)
Brown sugar	½ cup
Eggs	2 large
Evaporated milk	1 cup
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	¼ tsp
Whipped cream (optional)	For serving

Instructions:

Preheat your oven to 350°F (175°C).
In a bowl, mix together the almond meal, sugar, and melted butter, then press the mixture into a pie dish to form the crust.
In another bowl, combine the pumpkin puree, brown sugar, eggs, evaporated milk, and spices until smooth.
Pour the pumpkin filling into the almond meal crust.
Bake for 45-50 minutes or until the filling is set and the crust is lightly golden.
Let the pie cool before serving. Top with whipped cream if desired.

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Oatmeal Cookie Crust Pumpkin Pie is a delightful twist on the traditional pumpkin pie, combining the warm, comforting flavors of pumpkin with a crunchy, sweet oatmeal cookie crust. This unique dessert is not only indulgent but also adds a delightful texture that complements the creamy pumpkin filling. Perfect for fall gatherings or holiday celebrations, this pie is sure to impress your guests.

Ingredients	Quantity
Oatmeal cookies	2 cups, crushed
Sugar	¼ cup
Melted butter	½ cup
Pumpkin puree	1 can (15 oz)
Brown sugar	½ cup
Eggs	2 large
Evaporated milk	1 cup
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	¼ tsp
Whipped cream (optional)	For serving

Instructions:

Preheat your oven to 350°F (175°C).
In a bowl, mix crushed oatmeal cookies, sugar, and melted butter until combined, then press the mixture into a pie dish to form the crust.
In another bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, and spices until smooth.
Pour the pumpkin filling into the oatmeal cookie crust.
Bake for 45-50 minutes or until the filling is set and the crust is lightly golden.
Allow the pie to cool before serving. Optionally, top with whipped cream before serving.

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Chocolate Crust Pumpkin Pie

Chocolate Crust Pumpkin Pie is a rich and decadent variation of the classic pumpkin pie, featuring a deliciously chocolatey crust that perfectly complements the spiced pumpkin filling. This dessert is ideal for chocolate lovers and adds a festive touch to any gathering, making it a delightful treat for the holidays or any autumn occasion.

Ingredients	Quantity
Chocolate cookie crumbs	2 cups
Sugar	¼ cup
Melted butter	½ cup
Pumpkin puree	1 can (15 oz)
Brown sugar	½ cup
Eggs	2 large
Evaporated milk	1 cup
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	¼ tsp
Whipped cream (optional)	For serving

Instructions:

Preheat your oven to 350°F (175°C).
In a bowl, mix chocolate cookie crumbs, sugar, and melted butter until combined, then press into a pie dish to form the crust.
In another bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, and spices until smooth.
Pour the pumpkin filling into the chocolate crust.
Bake for 45-50 minutes or until the filling is set and the crust is slightly firm.
Allow the pie to cool before serving. Optionally, top with whipped cream before serving.

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Sweet Potato Crust Pumpkin Pie

Sweet Potato Crust Pumpkin Pie is a delightful twist on the traditional pumpkin pie that showcases the natural sweetness and vibrant color of sweet potatoes. This creative crust not only adds a unique flavor but also provides a healthier alternative, making it perfect for those looking to enjoy a nutritious yet indulgent dessert during the fall season.

Ingredients	Quantity
Sweet potatoes	2 cups (mashed)
Coconut oil	¼ cup
Maple syrup	2 tbsp
Cinnamon	1 tsp
Nutmeg	½ tsp
Salt	¼ tsp
Pumpkin puree	1 can (15 oz)
Brown sugar	½ cup
Eggs	2 large
Evaporated milk	1 cup
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	¼ tsp
Whipped cream (optional)	For serving

Instructions:

Preheat your oven to 350°F (175°C).
In a bowl, mash the cooked sweet potatoes and mix in coconut oil, maple syrup, cinnamon, nutmeg, and salt until smooth. Press this mixture into a pie dish to form the crust.
In another bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, and spices until well combined.
Pour the pumpkin mixture into the sweet potato crust.
Bake for 45-50 minutes, or until the filling is set.
Let cool before serving, and optionally top with whipped cream.

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Coconut Crust Pumpkin Pie

Coconut Crust Pumpkin Pie is a tropical-inspired twist on the classic pumpkin pie, featuring a luscious crust made from shredded coconut and a creamy, spiced pumpkin filling. This pie offers a delightful combination of flavors and textures, making it a perfect addition to your holiday dessert table. Whether you’re a fan of coconut or simply looking to try something new, this pie is sure to impress.

Ingredients	Quantity
Shredded coconut	2 cups
Almond flour	1 cup
Coconut oil	¼ cup
Honey or maple syrup	2 tbsp
Salt	¼ tsp
Pumpkin puree	1 can (15 oz)
Brown sugar	½ cup
Eggs	2 large
Evaporated milk	1 cup
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Salt	¼ tsp
Whipped cream (optional)	For serving

Instructions:

Preheat your oven to 350°F (175°C).
Mix shredded coconut, almond flour, melted coconut oil, honey or maple syrup, and salt in a bowl until well combined. Press this mixture into a pie dish to form the crust.
In another bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, and spices until smooth and well incorporated.
Pour the filling into the coconut crust.
Bake for 45-50 minutes, or until the filling is set and slightly puffed.
Allow the pie to cool before serving, and add whipped cream if desired.

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Gingerbread Crust Pumpkin Pie

Gingerbread Crust Pumpkin Pie is a charming and festive spin on the classic pumpkin pie, featuring a spiced gingerbread crust that adds warmth and depth to the traditional pumpkin filling. This delightful combination of flavors is perfect for the holiday season and will surely be a hit at any gathering. With its aromatic spices and sweet, crumbly crust, this pie is an excellent way to celebrate the flavors of fall.

Ingredients	Quantity
Gingerbread cookies	2 cups (crushed)
Unsalted butter	½ cup (melted)
Brown sugar	¼ cup
Salt	¼ tsp
Pumpkin puree	1 can (15 oz)
Granulated sugar	½ cup
Eggs	2 large
Evaporated milk	1 cup
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	½ tsp
Ground cloves	¼ tsp
Salt	¼ tsp
Whipped cream (optional)	For serving

Instructions:

Preheat your oven to 350°F (175°C).
In a bowl, combine crushed gingerbread cookies, melted butter, brown sugar, and salt; mix until well combined and press this mixture into a pie dish to form the crust.
In a separate bowl, whisk together pumpkin puree, granulated sugar, eggs, evaporated milk, and spices until smooth.
Pour the filling into the gingerbread crust.
Bake for 45-50 minutes, or until the filling is set and slightly puffed.
Let the pie cool before serving, and top with whipped cream if desired.