I make a more custardy pumpkin pie....traditional stuff, but 1 can of pumpkin for 2 pies...lots nore milk and eggs, sugar and spice...but it's pretty traditional.
Linda C

I have gotten many great recipes from fine cooking; both the magazines and the website. I plan to make this pumpkin pie recipe that I found on the website last night. It is just different enough from the one that I have been making for years. It sounds so good and I need to do a trial pie before the holiday.
kat

Here is a link that might be useful: Sugar & Spice Pumpkin Pie with Brandied Ginger Cream

Hazels Pumpkin Pecan Pie
Not as sweet and sticky as conventional pecan pie. Passed muster with DH, who loves pecan pie but will leave pumpkin pie in the Âfridge till it dries up. He did not detect a pumpkin taste. Hazel is a dear friend of mine who is in her 90's. She still is a wonderful cook, it just takes her a little longer to put things together.

1 Unbaked 9" pastry shell
1t. vanilla
1 C canned pumpkin
1 C pecans
1 C sugar
1/2 C dark corn syrup
3 eggs, beaten1
1/2 t. cinnamon
1/2 t. salt

Sprinkle the pecans in the pastry shell. Combine remaining ingredients and pour over pecans. Bake at 350 about 40 minutes. Chill. Serve with whipped cream if desired.

These came from Allrecipes.com, I think:

No Bake Pumpkin Pie

1 (9") prepared graham cracker crust
1/2 tsp. ground nutmeg
1 (.25 oz.) package unflavored gelatin
1/2 tsp. salt
1 tsp. ground cinnamon
2 eggs, beaten
1/2 tsp. ground ginger
1 (15 oz.) can pumpkin puree
1 (14 oz.) can sweetened condensed milk

In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

Frost on the Pumpkin
It has all the flavors of pumpkin pie without the heaviness.

1 T. unflavored gelatin
1/4 C cold water
3 eggs, separated
1/3 C sugar
1 1/4 C cooked, mashed pumpkin
1 C milk
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
3/4 C confectioners' sugar
1 C whipping cream
1 tsp. vanilla extract
1 (9 ") pie crust

Soften gelatin in cold water, set aside. Beat egg yolks at high speed in mixer till ribbons form. Gradually add the sugar and beat till thick. Add spices, beat well. Pour pumpkin mixture into med. saucepan. Cook over med. heat stirring constantly for 5 mins or till thick. Remove from heat, add gelatin mixture. Blend together, refrigerate till chilled. Combine ½ C of the powdered sugar and the remaining ½ tsp. of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. Refrigerate. Beat egg whites (room temp) on high till foamy. Gradually add the rest of the divided powdered sugar a T. at a time, beating till stiff. Fold into chilled pumpkin mixture. Spread half of the pumpkin mixture evenly into baked pie shell. Spoon half of whipped cream mixture over pumpkin layer. Repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. Chill till set.

Light & Creamy Pumpkin Pie
Pumpkin pie is transformed into a light frozen dessert in this tasty recipe. Would be good also without the crust, or in a ginger-snap crust.

1 cup canned pumpkin
1/2 cup cold milk
1 (5.1 ounce) package vanilla flavor instant pudding & pie filling
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 (8 ounce) tub frozen non-dairy whipped topping, thawed, divided
1 Graham Pie Crust

In small mixing bowl beat pumpkin, milk, pudding mix and spice on low speed of electric mixer about 1 minute or until combined. Fold in about two-thirds of whipped topping. Spread in crust. Freeze at least 4 hours or until firm. Let stand at room temperature for 15 minutes before cutting. Garnish with remaining whipped topping. Store in freezer.

Chocolate pumpkin pie. What could be better? You like pumpkin, you like chocolate, 'nuff said. I am linking a recipe below.

Also, I recently had a "chocolate pumpkin pie" at a restaurant. I thought it was going to be like the pie in my linked recipe. Instead, it was a traditional pumpkin pie, BUT the bottom pie crust had a thin layer of dark chocolate. The chocolate was delicious, and it was also a hard layer, so the combination of flavors, plus the combination of textures (graham crust, hard chocolate, creamy pumpkin) was wonderful, but I don't have a recipe for it. I am going to search the 'net for one.

Here is something a little different that we like. I have a photo of it at home, if I get a chance I'll post it later.

Layered Pumpkin Cheesecake
source: Betty Crocker

For the crust:

2 cups gingersnap cookie crumbs

1/4 cup butter or margarine, melted

For the filling:

4 pkgs. 8 oz. each cream cheese, softened

1 1/2 cups sugar

4 eggs

1 cup canned pumkin not pumpkin pie mix

1 1/2 tsp. ground ginger

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Heat your oven to 300 degrees. Grease a 9 inch springform pan with shortening or cooking spray. Wrap foil around the pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up sides of pan. Bake 8 to 10 minutes, or till set. Cool 5 minutes.

In a large bowl, beat cream cheese with mixer on medium speed just till smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just till blended. Spoon 3 cups of cream cheese mixture into pan over crust. Spread evenly.

Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth.Spoon over top of mixture in pan.

Bake 1 hour and 25 minutes to 1 and a half hours or till edges are set but the center jiggles slightly when moved.

Turn off oven; open door at least 4 inches. Leave cheesecake in oven for 30 minutes longer. Remove from oven; place on wire rack to cool. Without releasing side of pan, run a knife around the edge of pan to loosen the cheesecake. Cool in pan on wire rack 30 minutes. Cover loosely, refrigerate at least 6 hours but no longer than 24 hours.

Run knife around edge of pan to loosen cheesecake again, carefully remove side of pan. Place cheesecake on a serving platter. Store cheesecake covered in fridge.

Linda

These are some great ideas! Thank you so much. I am going to have a hard time choosing what to make.

Peabody just posted a turtle pumpkin cheesecake the other day that looked really good... I haven't tried it yet, but dang the picture is inviting! :)

Bri

Mini Turtle Pumpkin Cheesecakes

1 cup pumpkin puree
½ cup heavy cream
2 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp salt
1 ¼ pounds cream cheese
½ cup granulated sugar
½ cup firmly packed brown sugar
1 TBSP cornstarch
4 large eggs

12 vanilla or chocolate wafers (if not making mini cheesecakes, you will need to use a crust of your choice)
chocolate glaze
caramel sauce
1 cup chopped pecans

In a medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, spice and salt. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium low speed until creamy, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add the sugars and beat until blended.
Add the pumpkin mixture and mix till blended.
Add the cornstarch and mix just until combined. Add the eggs on at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
Place a vanilla wafer at the bottom of each of a prepared mini cheesecake pan.
Scrape the batter evenly among the pan ( you can fill them all the way to the top).
Wrap bottom of pan in aluminum foil.
Place the wrapped pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come 1 inch up the sides of the cheesecake pan.
Bake the cheesecakes in the water bath for 40 minutes(60 for 4 ½ -inch diameter, and 70 minutes for full size cheesecake), until the center of the cake is set but slightly wobbly(the cake will completely set as it cools).
Remove the cake pan from the water bath, place the pan on a wire rack, and carefully loosen the foil. Let the cake cool completely.
Refrigerate the cheesecake for at least 4 hours.
Top each mini cheesecake with pecans. Drizzle both chocolate glaze and caramel glaze on each one as well.

Source: Adapted from The Cake Book by Tish Boyle 2006

Chocolate Glaze

4 ounces bittersweet chocolate, coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup

First, turn the cooled cake over onto another rack so youll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.

Put the chocolate in a small heatproof bowl.

Melt the chocolate over a pan of simmering water or in a microwave oven the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.

Glaze adapted from Baking From My Home to Yours by Dorie Greenspan

Caramel Sauce

2 cups sugar
½ cup water
1 ½ TBSP light corn syrup
½ cup heavy cream plus 1 TBSP
1 tsp vanilla
2 TBSP unsalted butter, at room temperature

To make the topping:
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat.
Heat, without stirring , until the caramel turns deep amber, 5-10 minutes.
Take the pan off of the heat and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Add in the vanilla and whisk until smooth.

Adapted from Baking From My Home to Yours by Dorie Greenspan