I Asked 3 Pro Bakers Their Secret Ingredient for the Best Pumpkin Pie—It's Already in Your Kitchen

I love a traditional pumpkin pie as much as the next person, but I also enjoy switching things up and trying new recipes for the classic Thanksgiving dessert. I love that pumpkin pie is infinitely adaptable—you can switch up the pie crust, add different ingredients to the filling, or get creative with toppings.

In search of more ways to take classic pumpkin pie to the next level, I tapped Lisa Ludwinski, owner of Sister Pie in Detroit, Michigan, and author of the Sister Pie cookbook; Erin Jeanne McDowell, baking teacher and author of The Book on Pie; and Jessie Sheehan, author of Snackable Bakes and host of the She’s My Cherry Pie podcast. Here are the ingredients they recommend adding to your next pumpkin pie—including one that’s likely already in your cupboard—plus, the top mistakes to avoid.

Ingredients That Give Pumpkin Pie a Flavor Boost

Roasted Squash

Making your own pumpkin pie puree isn’t as hard as it sounds. McDowell says she loves to actually skip the pumpkin all together and roast her own squash to puree as the base of her pie. “My favorite is honeynut squash, a hybrid of butternut and buttercup squash that has a truly gorgeous deep orange color and a super sweet flavor,” she says. “It makes an incredible pie—just roast it and puree it in a food processor, blender or even by hand with a potato masher, then use it in equal quantity to replace canned pumpkin.”

Buttermilk

To give pumpkin pie more depth or complexity, Ludwinski recommends adding buttermilk. Her Buttermilk Pumpkin Streusel pie has become a fan favorite at Sister Pie, as the tangy buttermilk results in a filling that’s not overly sweet. “The tanginess of the buttermilk both lightens and brightens the pumpkin,” Ludwinski says.

Black or White Pepper

One of the easiest ways to give pumpkin pie a flavor boost is probably already in your cupboard: black or white pepper. “This has been my not-so-secret ingredient in my pumpkin pie filling since I first started baking,” McDowell says. “It adds an incredible depth of flavor that's almost imperceptible—it's the kind of thing I encourage people not to be afraid of even if it doesn't sound appetizing. It adds warmth and even brings out other spices in a beautiful way!” McDowell says pepper can be added to taste but recommends using about ½ teaspoon.

Chocolate

Sheehan is admittedly not a fan of traditional pumpkin pie, but says she loves pairing chocolate with pumpkin. She recommends swapping out a traditional all-butter pie crust with a chocolate cookie crust or adding cocoa powder to a whipped cream topping.

Gingersnaps

Instead of using a classic pie dough, Sheehan prefers her pumpkin pie paired with a gingersnap cookie crust like you’ll find in our pumpkin chiffon pie recipe. “It’s just another way to kind of zhuzh it up a little bit and make it a little different,” she says. If making homemade pie dough intimidates you, a cookie crust can also be a simpler, less time-consuming task.

Five-Spice Powder

This Thanksgiving, try swapping out the classic pumpkin pie spice with this traditional Chinese spice blend. McDowell says five-spice powder, a blend of ground star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds, is one of her favorite ingredients to add to pumpkin pie. “It provides a beautiful level of spice that's both deliciously unexpected and still familiar enough to not stray too far from classic pumpkin pie flavor profile,” she says.

 Chai Spice

In addition to five-spice, you can also trying swapping out your traditional pumpkin pie spice with a chai spice blend. Chai can include different spices, but typically features cardamom, cinnamon, ginger, star anise, and cloves, and sometimes black pepper, nutmeg, and fennel. “If I wanted to amp up the warming fall vibes that pumpkin gives you, I might turn it into a chai pumpkin pie,” Sheehan says. She recommends either adding chai spices to the pumpkin pie filling or mixing them into a whipped cream topping.

Topping Ideas to Take Your Pumpkin Pie to the Next Level

In addition to (or in place of) adding new ingredients to your pumpkin pie filling, you can also get creative with these toppings:

• Whipped cream: “It can be swooped over the surface or piped for fancy flair,” McDowell says. “Try piping just around the outside edge for an impressive look.”
• Flavored whipped cream: Sheehan loves adding a dusting of cocoa powder or coconut flakes to whipped cream for an added flavor boost.
• Meringue or marshmallows: In place of the classic whipped cream, McDowell recommends piling toasted meringue or even toasted marshmallows on top of the pie.
• Candied nuts or brittle: McDowell recommends crumbling candied nuts or brittle over the surface of the pie.
• Brûléed sugar: “You can sprinkle a layer of sugar on the surface and brûlée it to create a crackly caramel layer on the surface,” McDowell says.
• Streusel: “Although I do love a slice of pumpkin pie with lightly sweetened whipped cream, our Buttermilk Pumpkin Streusel adds an element that's often missing in traditional pumpkin pie: texture!” Ludwinski says. “We make a pepita streusel that's baked until toasty on a sheet pan, then we layer it on top of the cooled pumpkin pie.”

Mistakes to Avoid When Making Pumpkin Pie

Ever had a pumpkin pie crack in the middle or come out with a soggy bottom? We’ve all been there—but luckily, there’s an easy way to avoid both problems.

“I think one of the most common mistakes is not par-baking the crust, resulting in a soggy bottom, or over-baking the filling, which can result in a large crack forming (and often worsening as the pie cools),” McDowell says. “To avoid a soggy bottom, be sure to par-bake (or partially bake) the crust, which gives it a head start in becoming set before adding the filling. Par-baking is also a solution in avoiding over-baking the filling, as you can focus on getting the filling just right instead of getting the crust browned because it's had a head start.”

“I prefer to blind bake my pumpkin pie crusts before adding the filling,” Ludwinski adds. “This always help to maintain a crispy, well-baked crust even after the moisture-rich pumpkin is added.”

Since pumpkin pie filling is a baked custard, McDowell says you should look for the filling to be set around the outer edge but still slightly jiggly in the center. As the filling cools, it will continue to cook and set. She cautions not to try to rush cooling—make sure to let the pie cool completely at room temperature, then chill it if instructed.  

That said, if you do still wind up with a cracked pumpkin pie, Sheehan recommends hiding any cracks or imperfections with a dollop of whipped cream.