Pumpkin pie bon appetit

Praline Pumpkin Pie

With its billowing whipped cream topping and silky, airy mousse, eating this pumpkin chiffon pie is like biting into a pumpkin-spiced cloud.

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Sweetened condensed milk makes a decadent custard, while the perfect ratio of spices highlights the pumpkin flavor in our best recipe for pumpkin pie.

This Pumpkin Pie Brûlée with Vanilla Whipped Cream is a sophisticated twist on a beloved classic. With a smooth, spiced pumpkin filling and a crispy caramelized sugar topping, this dessert is both comforting and luxurious. Topped with a dollop of homemade vanilla whipped cream, it's the perfect treat for any fall gathering or holiday feast.

This light-as-can-be pumpkin chiffon pie gets its cloudlike texture from the addition of beaten raw egg whites. Be sure to take them all the way to stiff peaks for a slice of pie that can hold its shape. Parbaking the graham cracker crust at a relatively low temperature for a longer period of time ensures a crisp and deeply fragrant crust that won’t become soggy once the pumpkin filling is added.

The Italian cream cheese, mascarpone, lightens up the filling and topping.

Sweetened condensed milk makes a decadent custard, while the perfect ratio of spices highlights the pumpkin flavor in our best recipe for pumpkin pie.

Like a fine cappuccino, but make it pie. The big bonus here is the buttery oatmeal cookie crust—which requires zero pie weights during prebake.