Pumpkin pie is a staple for most of us during the holiday season. It has that smooth, rich, irresistible filling and goes so nicely with a big dollop of whipped cream and a cup of coffee. I’ve baked many pumpkin pies over the years and have also discovered a few new recipes that bring a tasty twist to this classic dessert!

Pumpkin Pie Cheesecake

GettyImages | Stephanie Frey

That’s right-pumpkin pie AND cheesecake all in one! The best part is that you can still bake it in a graham cracker crust and it’s much simpler than a classic cheesecake recipe.

What you’ll need:
2 8oz packages cream cheese (softened)
½ tsp vanilla
2 eggs
½ cup white sugar
½ cup pumpkin puree
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
Graham cracker crust (Store-bought or your favorite homemade recipe work great)

Directions:
Preheat oven to 325 degrees.
Combine sugar, vanilla, and cream cheese and beat until smooth. Add eggs one at a time.
Remove 1 cup of the batter and spread into the bottom of the pie crust.
Add pumpkin and spices to remaining batter and gently combine. Spread over the batter in the crust.
Bake for 35-40 minutes or until set in the middle and toothpick comes out clean.
Cool and refrigerate.

Dark Chocolate Pumpkin Tart

GettyImages | Mediterranean

What could make pumpkin pie even better? Chocolate!!!

What you’ll need:

Crust:
1 cup flour (I use Bob’s Redmill Gluten Free)
½ cup dark cocoa powder
¾ cup white sugar
½ tsp salt
½ cup butter, melted

Filling:
1 15oz can pumpkin puree
1 14oz can sweetened condensed milk
1 egg
1 tsp pumpkin pie spice
¼ tsp salt

Directions:
Preheat oven to 425 degrees.
Spray 9 inch tart pan with removable bottom with cooking spray. Set aside on a cookie sheet.(This makes it easier to move the tart in and out of the oven)
In large bowl, whisk flour, cocoa powder, sugar, and salt. Make a well in the center and add melted butter. Stir into a crumbly dough.
Press the dough into the bottom of the tart pan. I use my hands first and then press along the edges with a glass measuring cup to even everything out and make it firm.
Bake the crust for 8 minutes. Remove and allow it to cool while you make the filling.
In a large bowl, whisk the pumpkin, sweetened milk, egg, spice, and salt. Pour into crust.
Bake for 10 minutes at 425. Then reduce the temperature to 350 and continue baking for 25-30 more minutes or until filling is set and toothpick comes out clean.
Allow it cool for a few hours and then refrigerate.

Pumpkin Slab Pie

GettyImages | Ch_Ch

Traditional pumpkin pie in a thinner layer and able to feed a crowd!

You’ll need:

Jelly roll pan or 15×10” rimmed cookie sheet
Prepared pie crust for a crust pie.
1 15oz can pumpkin puree
¾ cup brown sugar
1 tsp ginger
½ tsp nutmeg
1 tsp cinnamon
½ tsp salt
4 eggs, lightly beaten
1 cup evaporated milk

Directions:
Preheat oven to 400 degrees.
Line the pan with foil and spray with cooking spray.
Lay both pie crusts in the pan and cut/fill in the edges as needed so that the whole pan and edges are covered in the pie crust.
Fit more foil over the crust and bake for 10 minutes.
Remove the foil when you take it out of the oven.
In a large bowl, combine pumpkin, sugar, spices, and salt.
Whisk in eggs.
Pour in evaporated milk and stir just until combined.
Carefully pour the filling into the pie crust.
Bake at 400 for 30 minutes or until a toothpick comes out clean. Cool, cover, and refrigerate.
When you’re ready to serve, slice up however you prefer! You can do small, bite-sized cubes or large bars. I cut mine into large squares and then diagonally so there are about 24 triangles.

I hope you and your family enjoy these pumpkin pie recipes and have a lovely Thanksgiving!