Nothing signals fall like some good old fashioned pumpkin pie with a dollop of whipped cream. From traditional to unique, here are some delicious pumpkin pie recipes to try after a visit to your local pumpkin patch.

Homemade Pumpkin Pie

This homemade pumpkin pie recipe is made fresh using mashed, cooked pumpkin and from-scratch crust.

Pastry Crust:

  • 1 ⅓ cups flour
  • ½ salt
  • ½ cup butter or shortening
  • 3 water

Filling:

  • 2 cups mashed and cooked pie pumpkin
  • 1 (12 oz.) can evaporated milk
  • 2 large eggs, beaten
  • ¾ cup brown sugar
  • ½ cinnamon
  • ½ ginger
  • ½ nutmeg
  • ½ salt

Directions:

  • Preheat oven to 400 degrees F.
  • To make the pastry crust: Combine flour and salt in a bowl, cutting in butter with a pastry blender.
  • Add three tablespoons water, one at a time.
  • Shape dough into ball, then roll it out onto a lightly floured surface.
  • Put a nine-inch pie pan upside-down onto the dough. With a knife, cut a circle of dough 1 ½ inches larger than the circumference of the pie pan.
  • Roll the circular piece of dough around a rolling pin, transferring it right-side-up over the pie pan. Unroll into the bottom of the pan.
  • Flute the top edges of the dough.
  • To make filling: Beat pumpkin, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, ginger, and salt in a large bowl, then pour into the crust.
  • Bake for 40 to 60 minutes.
  • Cool to room temperature, then serve.

Salted Caramel Pumpkin Pie

Salted caramel sauce is the secret to this tasty version of pumpkin pie. It just might become your new favorite this holiday season!

You will need:

Pie Crust:

  • 1 pie crust, store bought

Pumpkin Pie Filling:

  • 15 oz. pumpkin puree
  • 1 cup light brown sugar
  • 3 eggs
  • 1/2 tsp. salt
  • 1 1/4 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1 tsp. vanilla extract
  • 1 1/4 cups heavy cream
  • 1/2 cup salted caramel sauce

Directions:

  • Place dough into a nine-inch pie pan, trimming the dough a half-inch over the pie pan; crimp the rim.
  • Put the crust in the freezer for 20 to 30 minutes.
  • Preheat oven to 375 degrees F.
  • Partially bake the dough for 20 minutes.
  • To make the filling, whisk the pumpkin, brown sugar, eggs, salt, nutmeg, cinnamon, ginger, cloves, and vanilla extract in a bowl.
  • Add the heavy cream and salted caramel sauce, whisking until smooth.
  • Pour the filling into the pie crust, baking for 45 to 55 minutes.
  • Turn off oven, letting the pie cool with the oven door slightly open to prevent cracking.
  • Remove from oven and cut into slices.
  • Serve with whipped cream or ice cream.

If you don’t want to invest the time in baking your own pie, you can always pick up a homemade one or some pumpkin spice donuts to satisfy your craving.