4 Homemade Upgrades to Your Store Bought Pumpkin Pie

Pie Dough Cut Outs

All you need is a roll of frozen pie dough and your favorite cookie cutters to take a plain bakery pie from “blah” to “hurrah”!

Prep: 5 minutes
Bake: 10–15 minutes
Cool: 30 minutes

What you’ll need:

1–2 rounds pre-made pie dough
1 (9-inch) pumpkin pie
1 egg
Turbinado sugar (optional)

What you’ll do:

1. Preheat the oven to 375°F.
   Using fall-themed cookie cutters (such as maple leaves or pumpkins), cut out as many dough shapes as desired.
2. Arrange them on the pie to compose your own design.
3. In a small dish, beat the egg with 1 tablespoon of water until well mixed.
4. Using a pastry brush, brush the egg wash over the dough shapes. Then sprinkle turbinado sugar on the shapes, if desired.
5. Bake the pie on the top rack until the dough become golden brown.

Easy Meringue Topping

Think meringue is just for lemon meringue pies? Think again! This fluffy topping is a lighter-than-air alternative to whipped cream.

Prep: 5 minutes
Bake: 7–8 minutes

What you’ll need:

4 egg whites
1/4 teaspoon cream of tartar
Pinch of salt
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (9-inch) pumpkin pie

What you’ll do:

1. Preheat the oven to 400°F.
2. In a large mixing bowl, beat the egg whites until they start to foam. Add in the cream of tartar and salt. Continue beating until soft peaks form, about 1 minute.
3. Add in the sugar a tablespoon at a time, mixing on high until stiff peaks form. Add in the vanilla and mix for another 30 seconds.
4. Using a spatula, layer the meringue on the top of the pie, spreading right up to the crust. Pull the spatula upward to create peaks.
5. Bake until the peaks of the meringue turn light brown, 7–8 minutes. Watch carefully, as meringue burns quickly. Serve within 1 hour or refrigerate for up to 1 day.

Dark Chocolate Ganache Topping

The bitterness of ultra-dark chocolate cuts the sweetness of the pie, but you can always add a dollop of whipped cream to mellow things out again.

Prep: 2 minutes
Simmer: 5 minutes
Chill: 1 hour

What you’ll need:

8 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 (9-inch) pumpkin pie

What you’ll do:

1. In a medium mixing bowl, set aside the chocolate.
2. In a small saucepan, heat the cream over medium-low, stirring occasionally, until the cream starts to simmer. (Do not let the cream boil.) Immediately remove from the heat and pour the cream over the chocolate. Let sit for 2 minutes, then whisk until smooth and creamy.
3. Slowly pour the ganache over the top of the pie, smoothing with a spatula so that the ganache extends all the way to the crust.

Refrigerate for 1 hour before serving.

Bourbon Caramel Topping

Maybe we’re biased, but bourbon caramel might just be the Best Pumpkin Pie Topping. Follow the link to find the recipe and two sprinkle options that give a classic pumpkin pie two completely different looks.