26 Delicious Fall Cream Pie Recipes for Every Taste

These recipes showcase a variety of fall flavors—from classic pumpkin and apple to creative twists like chai spice, maple pecan, and gingerbread.

Each pie combines a creamy custard base with seasonal ingredients to create a comforting, flavorful dessert.

Many recipes include whipped cream toppings, toasted nuts, or caramel drizzles to add extra texture and indulgence.

Whether you love fruity pies, nutty pies, or spiced pies, there’s something for everyone.

26 Delicious Fall Cream Pie Recipes for Every Taste

With these 26 fall cream pie recipes, your autumn dessert game is set for the season.

Each pie captures the essence of fall, from the warmth of spices to the sweetness of seasonal fruits and the richness of creamy custard.

Whether you’re baking for a holiday gathering, a weekend treat, or a special occasion, these cream pies offer something for every taste and preference.

Grab your pie crust, gather your favorite seasonal ingredients, and indulge in the comforting flavors of fall—one slice at a time.

Pumpkin Spice Cream Pie

Embrace the cozy flavors of fall with this Pumpkin Spice Cream Pie.

Silky pumpkin custard rests in a flaky, buttery crust and is topped with a cloud of lightly sweetened whipped cream.

The warm notes of cinnamon, nutmeg, and ginger make it the perfect dessert for autumn gatherings.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• 2 tablespoons brown sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. In a medium saucepan, whisk together the pumpkin puree, granulated sugar, brown sugar, cornstarch, salt, cinnamon, ginger, and nutmeg.
2. Gradually add the milk while whisking to ensure a smooth mixture. Cook over medium heat, stirring constantly, until it thickens and starts to bubble.
3. In a small bowl, lightly beat the egg yolks. Temper the yolks by adding a small amount of the hot pumpkin mixture gradually, then pour the yolk mixture back into the saucepan. Stir and cook for another 2 minutes.
4. Remove from heat and stir in the butter and vanilla extract. Pour the filling into the pre-baked pie crust. Smooth the top and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
5. In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pumpkin filling. Garnish with a sprinkle of cinnamon before serving.

This Pumpkin Spice Cream Pie is a creamy, comforting treat that perfectly embodies the flavors of fall.

It’s rich, silky, and spiced just right to impress your family and friends.

Apple Cinnamon Cream Pie

Apple Cinnamon Cream Pie combines tender apple slices, a smooth custard, and a hint of cinnamon in every bite.

Encased in a golden, flaky crust, this pie offers a nostalgic taste of fall, perfect for chilly evenings.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 3 medium apples, peeled, cored, and thinly sliced
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1 pinch of salt
• 1 cup whole milk
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. In a small bowl, toss apple slices with 2 tablespoons sugar, cinnamon, and nutmeg. Sauté in a non-stick pan over medium heat with 1 tablespoon butter for 5–7 minutes until slightly softened. Set aside to cool.
2. In a saucepan, whisk together remaining sugar, cornstarch, and salt. Gradually whisk in milk and cook over medium heat until thickened.
3. Beat egg yolks in a separate bowl, then temper them by adding a few spoonfuls of hot milk mixture. Combine yolks with the saucepan mixture and cook for an additional 2 minutes. Remove from heat and stir in vanilla and remaining butter.
4. Arrange the cooked apple slices evenly in the pie crust. Pour the custard over the apples and smooth the surface. Chill in the refrigerator for at least 4 hours.
5. Whip heavy cream with powdered sugar until soft peaks form, then spread over the chilled pie before serving. Optionally, sprinkle a pinch of cinnamon on top.

Apple Cinnamon Cream Pie is a delightful blend of fruity sweetness and creamy custard, capturing the essence of fall in every forkful.

It’s both comforting and elegant for any autumn occasion.

Maple Pecan Cream Pie

Maple Pecan Cream Pie is a luxurious, nutty dessert with a rich maple-flavored custard and toasted pecans on top.

Its smooth filling contrasts beautifully with a crisp pie crust, making it a decadent treat for fall celebrations.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup pecans, toasted and chopped
• ½ cup maple syrup
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Toast pecans in a dry skillet over medium heat for 5 minutes, stirring frequently. Set aside.
2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk and cook over medium heat until thickened.
3. Beat egg yolks in a separate bowl, temper with a small amount of the hot milk mixture, then return to the saucepan. Cook for another 2 minutes, stirring constantly.
4. Remove from heat and stir in butter, vanilla, and maple syrup. Let it cool slightly, then fold in half of the chopped pecans. Pour the filling into the pre-baked crust. Chill for at least 4 hours.
5. Whip the heavy cream with powdered sugar until soft peaks form. Spread over the chilled pie and sprinkle the remaining pecans on top.

Maple Pecan Cream Pie is a rich and indulgent autumn dessert, with the perfect balance of creamy custard, sweet maple flavor, and crunchy pecans.

It’s a true showstopper for any fall gathering.

Caramel Apple Cream Pie

Caramel Apple Cream Pie blends the sweet, buttery flavor of caramel with tender baked apples and creamy custard.

Topped with whipped cream and a drizzle of homemade caramel, this pie is an autumn dessert that feels both indulgent and comforting.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 3 medium apples, peeled, cored, and thinly sliced
• ½ cup granulated sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons unsalted butter
• ½ cup caramel sauce
• 1 cup whole milk
• 3 large egg yolks
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat oven to 350°F (175°C). Toss apple slices with 2 tablespoons sugar, cinnamon, and nutmeg. Sauté in butter for 5–7 minutes until slightly softened. Set aside.
2. In a saucepan, whisk together remaining sugar, cornstarch, and salt. Gradually add milk and cook over medium heat until thickened.
3. Beat egg yolks in a bowl, temper with hot milk mixture, then return to saucepan. Cook 2 more minutes, stirring constantly. Remove from heat and stir in vanilla and ¼ cup caramel sauce.
4. Layer the sautéed apples evenly in the pie crust. Pour the custard over the apples and smooth the top. Chill for at least 4 hours.
5. Whip heavy cream with powdered sugar until soft peaks form. Spread over pie and drizzle remaining caramel sauce on top before serving.

This Caramel Apple Cream Pie is the ultimate fall dessert, combining the warmth of apples, the sweetness of caramel, and the richness of creamy custard. Perfect for cozy gatherings or a festive dinner table.

Chai-Spiced Cream Pie

Chai-Spiced Cream Pie brings the aromatic flavors of chai tea—cinnamon, cardamom, cloves, and ginger—into a silky custard filling.

Paired with a buttery crust and a dollop of whipped cream, this pie is a fragrant and unique autumn treat.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 2 cups whole milk
• 3 chai tea bags
• 3 large egg yolks
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Ground cinnamon for garnish

Instructions:

1. Heat milk in a saucepan over medium heat. Add chai tea bags and steep for 10 minutes. Remove tea bags and press to extract flavor.
2. In a bowl, whisk together sugar, cornstarch, and salt. Gradually whisk in hot milk and return mixture to medium heat. Cook until thickened.
3. Beat egg yolks and temper with a few spoonfuls of the hot milk mixture. Return mixture to saucepan and cook 2 additional minutes. Remove from heat, then stir in butter and vanilla.
4. Pour custard into pre-baked pie crust and smooth the surface. Refrigerate for at least 4 hours.
5. Whip heavy cream with powdered sugar until soft peaks form. Spread or pipe over the pie. Sprinkle with cinnamon before serving.

Chai-Spiced Cream Pie offers a sophisticated, warming flavor perfect for fall.

Its fragrant custard and creamy topping make it an elegant dessert for any autumn occasion.

Chocolate-Pumpkin Cream Pie

Chocolate-Pumpkin Cream Pie combines the rich decadence of chocolate with the warm, comforting taste of pumpkin.

The silky chocolate-pumpkin custard sits in a buttery crust and is topped with whipped cream and chocolate shavings for an indulgent fall treat.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• 1 cup whole milk
• ½ cup heavy cream
• 3 ounces dark chocolate, chopped
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar
• Chocolate shavings for garnish

Instructions:

1. In a saucepan, combine pumpkin puree, sugars, cornstarch, salt, cinnamon, and ginger. Gradually add milk and cook over medium heat until thickened.
2. Beat egg yolks, temper with a few spoonfuls of hot pumpkin mixture, then return to saucepan. Stir for 2 more minutes. Remove from heat and stir in butter, vanilla, and chopped chocolate until smooth.
3. Pour custard into pre-baked crust and chill for at least 4 hours.
4. Whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled pie and garnish with chocolate shavings.

Chocolate-Pumpkin Cream Pie is a decadent autumn dessert that balances rich chocolate and cozy pumpkin flavors.

Its creamy texture and festive appearance make it a must-try for fall celebrations.

Caramel Pecan Pumpkin Cream Pie

This pie combines the nutty crunch of toasted pecans with the smooth, spiced pumpkin custard.

A drizzle of homemade caramel on top adds a decadent sweetness, making it a perfect centerpiece for any fall gathering.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons cornstarch
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ½ cup toasted pecans, chopped
• ½ cup caramel sauce
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat oven to 350°F (175°C). In a saucepan, whisk pumpkin puree, sugars, cornstarch, spices, and salt. Gradually add milk and cook over medium heat until thickened.
2. Beat egg yolks in a bowl, temper with some hot pumpkin mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter, vanilla, and half of the toasted pecans.
3. Pour the custard into the pre-baked crust and chill for at least 4 hours.
4. Whip heavy cream with powdered sugar until soft peaks form and spread over the pie. Drizzle caramel sauce and sprinkle remaining pecans on top.

Caramel Pecan Pumpkin Cream Pie delivers a perfect mix of creamy pumpkin, crunchy pecans, and sweet caramel—a classic fall dessert with a luxurious twist.

Brown Sugar Maple Cream Pie

Brown Sugar Maple Cream Pie offers a rich, buttery custard sweetened with brown sugar and maple syrup.

Its creamy filling and flaky crust are complemented by a light whipped cream topping, creating a true autumn indulgence.

Ingredients:

• 1 pre-baked 9-inch pie crust
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. In a medium saucepan, whisk together brown sugar, granulated sugar, cornstarch, and salt. Gradually whisk in milk and cook over medium heat until thickened.
2. Beat egg yolks in a bowl, temper with some hot milk mixture, then return to saucepan. Cook 2 more minutes, stirring constantly. Remove from heat and stir in butter, maple syrup, and vanilla.
3. Pour filling into pre-baked pie crust and chill for at least 4 hours.
4. Whip heavy cream with powdered sugar until soft peaks form. Spread over the pie before serving.

Brown Sugar Maple Cream Pie is a simple yet elegant fall dessert.

Its smooth, sweet custard and delicate maple flavor make it a comforting treat for any autumn occasion.

Spiced Pear Cream Pie

Spiced Pear Cream Pie combines tender, lightly spiced pears with a creamy custard filling.

The delicate flavors of cinnamon, nutmeg, and cloves make this pie an exquisite fall dessert, perfect for cozy evenings.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 3 ripe pears, peeled, cored, and thinly sliced
• ½ cup granulated sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 2 tablespoons butter
• 1 cup whole milk
• 3 large egg yolks
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat oven to 350°F (175°C). Sauté pear slices in butter with sugar, cinnamon, nutmeg, and cloves for 5–7 minutes until tender. Allow to cool.
2. In a saucepan, whisk together cornstarch, salt, and sugar. Gradually add milk and cook over medium heat until thickened.
3. Beat egg yolks, temper with some hot milk mixture, then return to saucepan and cook 2 more minutes. Stir in butter and vanilla.
4. Arrange pear slices in pie crust and pour custard over them. Chill for at least 4 hours.
5. Whip heavy cream with powdered sugar and spread over chilled pie before serving.

Spiced Pear Cream Pie is a refined fall dessert, blending sweet pears and warm spices with creamy custard.

It’s a perfect centerpiece for autumn dinners or special gatherings.

Gingerbread Cream Pie

Gingerbread Cream Pie captures the cozy flavors of fall with spiced gingerbread custard nestled in a buttery crust.

Topped with lightly sweetened whipped cream and a sprinkle of cinnamon, it’s a warm, comforting dessert perfect for chilly evenings.

Ingredients:

• 1 pre-baked 9-inch pie crust
• ½ cup molasses
• ½ cup brown sugar
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. In a medium saucepan, whisk together molasses, brown sugar, flour, salt, and spices. Gradually whisk in milk and cook over medium heat until thickened.
2. Beat egg yolks, temper with a few spoonfuls of hot mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter and vanilla.
3. Pour the custard into the pre-baked crust and chill for at least 4 hours.
4. Whip heavy cream with powdered sugar until soft peaks form. Spread over chilled pie and lightly dust with cinnamon before serving.

Gingerbread Cream Pie delivers a perfect balance of warm spices and creamy custard, making it a festive and comforting dessert for fall gatherings.

Chocolate Caramel Cream Pie

Chocolate Caramel Cream Pie combines rich chocolate custard with layers of gooey caramel, all in a flaky crust.

Topped with whipped cream and extra caramel drizzle, it’s an indulgent dessert that’s ideal for fall celebrations.

Ingredients:

• 1 pre-baked 9-inch pie crust
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 3 ounces dark chocolate, chopped
• 2 tablespoons unsalted butter
• ½ cup caramel sauce
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and cook over medium heat until thickened.
2. Beat egg yolks, temper with hot milk mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in chocolate, butter, and vanilla until smooth.
3. Pour half of the chocolate custard into the pre-baked crust. Drizzle caramel over it, then layer the remaining chocolate custard on top. Chill for at least 4 hours.
4. Whip heavy cream with powdered sugar until soft peaks form and spread over the chilled pie. Drizzle additional caramel sauce before serving.

Chocolate Caramel Cream Pie is a rich, decadent treat that perfectly combines chocolate and caramel.

Its creamy texture and indulgent flavor make it a standout fall dessert.

Spiced Pumpkin Mocha Cream Pie

Spiced Pumpkin Mocha Cream Pie blends pumpkin, chocolate, and coffee for a sophisticated fall dessert.

Creamy mocha custard with pumpkin puree sits in a flaky crust and is topped with whipped cream and chocolate shavings.

Ingredients:

• 1 pre-baked 9-inch pie crust
• ½ cup pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon instant coffee granules
• 1 cup whole milk
• ½ cup heavy cream
• 3 ounces dark chocolate, chopped
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar
• Chocolate shavings for garnish

Instructions:

1. In a saucepan, whisk together pumpkin, sugars, cornstarch, salt, spices, and coffee granules. Gradually whisk in milk and cook over medium heat until thickened.
2. Beat egg yolks, temper with a few spoonfuls of hot mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter, chocolate, and vanilla until smooth.
3. Pour custard into pre-baked crust and chill for at least 4 hours.
4. Whip heavy cream with powdered sugar until soft peaks form. Spread over chilled pie and garnish with chocolate shavings.

Spiced Pumpkin Mocha Cream Pie offers the perfect blend of pumpkin spice and rich chocolate-coffee flavor.

It’s an elegant and indulgent dessert to celebrate fall in style.

Cranberry Orange Cream Pie

Cranberry Orange Cream Pie is a bright and festive fall dessert.

Tart cranberries paired with sweet orange-flavored custard create a refreshing twist on traditional cream pies.

Topped with whipped cream and candied orange zest, it’s perfect for holiday tables.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup fresh cranberries
• ½ cup granulated sugar
• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar
• Candied orange peel for garnish

Instructions:

1. In a small saucepan, cook cranberries with 2 tablespoons sugar over medium heat until they pop and soften. Set aside to cool.
2. In another saucepan, whisk together remaining sugar, cornstarch, and salt. Gradually add milk and cream, cooking over medium heat until thickened.
3. Beat egg yolks, temper with some hot milk mixture, then return to saucepan. Stir for 2 minutes, remove from heat, and add butter, vanilla, and orange zest.
4. Pour custard into pre-baked crust, layer cranberries evenly, and chill at least 4 hours.
5. Whip heavy cream with powdered sugar until soft peaks form. Spread over pie and garnish with candied orange peel.

Cranberry Orange Cream Pie delivers a perfect balance of tart and sweet, with creamy custard and vibrant citrus notes—ideal for fall and holiday celebrations.

Toasted Hazelnut Cream Pie

Toasted Hazelnut Cream Pie is a nutty, creamy dessert with a rich custard filling and crunchy hazelnut topping.

The toasted nuts and smooth filling pair beautifully for an indulgent autumn treat.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup hazelnuts, toasted and chopped
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. Preheat oven to 350°F (175°C). Toast hazelnuts in a dry skillet for 5 minutes and chop roughly.
2. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, cooking over medium heat until thickened.
3. Beat egg yolks, temper with some hot milk mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter and vanilla.
4. Pour custard into pre-baked crust, sprinkle half of the toasted hazelnuts on top, and chill at least 4 hours.
5. Whip heavy cream with powdered sugar and spread over pie. Garnish with remaining hazelnuts before serving.

Toasted Hazelnut Cream Pie offers a perfect combination of creamy custard and nutty crunch, making it a sophisticated and comforting fall dessert.

Brown Sugar Apple Cream Pie

Brown Sugar Apple Cream Pie combines tender caramelized apples with creamy custard infused with brown sugar and warm spices.

The result is a sweet, aromatic dessert that perfectly embodies fall flavors.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 3 medium apples, peeled, cored, and sliced
• ½ cup brown sugar
• 2 tablespoons granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons unsalted butter
• 1 cup whole milk
• 3 large egg yolks
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Sauté apple slices in 2 tablespoons butter with brown sugar, granulated sugar, cinnamon, and nutmeg over medium heat until tender. Let cool.
2. In a saucepan, whisk together cornstarch, salt, and sugar. Gradually add milk and cook over medium heat until thickened.
3. Beat egg yolks, temper with some hot milk mixture, then return to saucepan and cook 2 more minutes. Stir in butter and vanilla.
4. Arrange caramelized apples in pie crust, pour custard over them, and chill for at least 4 hours.
5. Whip heavy cream with powdered sugar and spread over chilled pie before serving.

Brown Sugar Apple Cream Pie is a classic fall dessert, blending sweet spiced apples with creamy custard.

It’s comforting, rich, and perfect for cozy autumn nights.

Caramelized Pear Cream Pie

Caramelized Pear Cream Pie is a rich, elegant dessert perfect for fall.

Sweet, golden pears are gently caramelized and layered under a creamy custard, all nestled in a buttery crust. Topped with whipped cream, it’s both sophisticated and comforting.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 3 ripe pears, peeled, cored, and sliced
• ¼ cup unsalted butter
• ½ cup brown sugar
• 1 teaspoon cinnamon
• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. In a skillet, melt butter and add brown sugar and cinnamon. Add pear slices and sauté until golden and slightly softened. Let cool.
2. In a saucepan, whisk together cornstarch, salt, and sugars. Gradually add milk and cream, cooking over medium heat until thickened.
3. Beat egg yolks, temper with a few spoonfuls of the hot mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter and vanilla.
4. Arrange caramelized pears in the pie crust, pour custard over them, and chill for at least 4 hours.
5. Whip heavy cream with powdered sugar and spread over chilled pie before serving.

Caramelized Pear Cream Pie is a luxurious fall dessert that balances the sweetness of pears with smooth custard, making it perfect for cozy gatherings or special occasions.

Spiced Pumpkin Chai Cream Pie

Spiced Pumpkin Chai Cream Pie infuses classic pumpkin custard with warming chai spices.

Cinnamon, cardamom, cloves, and ginger enhance the creamy filling, creating a fragrant, indulgent dessert for fall.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon ground cloves
• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. In a saucepan, whisk together pumpkin, sugars, cornstarch, salt, and spices. Gradually add milk and cream, cooking over medium heat until thickened.
2. Beat egg yolks, temper with a few spoonfuls of hot mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter and vanilla.
3. Pour custard into pre-baked crust and chill at least 4 hours.
4. Whip heavy cream with powdered sugar and spread over pie before serving.

Spiced Pumpkin Chai Cream Pie is aromatic, creamy, and cozy—a perfect dessert to highlight fall spices and pumpkin in a single indulgent bite.

Roasted Butternut Squash Cream Pie

Roasted Butternut Squash Cream Pie transforms autumn squash into a velvety custard filling.

Slightly sweet and naturally earthy, this pie is topped with whipped cream and a sprinkle of nutmeg for a comforting seasonal dessert.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup roasted butternut squash puree
• ½ cup granulated sugar
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. Preheat oven to 400°F (200°C). Roast peeled and cubed butternut squash for 25–30 minutes until tender, then puree until smooth. Let cool.
2. In a saucepan, whisk together sugars, cornstarch, salt, and spices. Gradually add milk and cream, cooking over medium heat until thickened.
3. Beat egg yolks, temper with some hot mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter, vanilla, and squash puree.
4. Pour custard into pre-baked crust and chill at least 4 hours.
5. Whip heavy cream with powdered sugar and spread over pie. Sprinkle lightly with nutmeg before serving.

Roasted Butternut Squash Cream Pie is a unique fall dessert, combining earthy sweetness with creamy custard.

It’s a comforting, seasonal treat that’s both elegant and delicious.

Fig and Honey Cream Pie

Fig and Honey Cream Pie is a luxurious fall dessert combining sweet, ripe figs with a silky custard lightly sweetened with honey.

The delicate flavors of figs and creamy filling make it an elegant centerpiece for autumn gatherings.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup fresh or dried figs, chopped
• 2 tablespoons honey
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. In a small saucepan, gently cook chopped figs with honey over low heat until soft. Set aside to cool.
2. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk and cream, cooking over medium heat until thickened.
3. Beat egg yolks, temper with a few spoonfuls of hot mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter and vanilla.
4. Arrange figs in the pie crust and pour custard over them. Chill at least 4 hours.
5. Whip heavy cream with powdered sugar and spread over pie before serving.

Fig and Honey Cream Pie delivers a sweet, delicate flavor with creamy custard and tender figs, making it a sophisticated fall dessert perfect for entertaining.

Spiced Cranberry Cream Pie

Spiced Cranberry Cream Pie is tart, sweet, and lightly spiced, capturing the essence of fall.

Juicy cranberries and warm spices are balanced by a smooth custard, topped with whipped cream for a festive finish.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup fresh cranberries
• ½ cup granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 pinch of cloves
• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. In a small saucepan, combine cranberries, 2 tablespoons sugar, and spices. Cook over medium heat until cranberries pop and soften. Let cool.
2. In another saucepan, whisk together remaining sugar, cornstarch, and salt. Gradually add milk and cream, cooking over medium heat until thickened.
3. Beat egg yolks, temper with some hot milk mixture, then return to saucepan and cook 2 more minutes. Stir in butter and vanilla.
4. Layer cranberries in the pie crust and pour custard over them. Chill at least 4 hours.
5. Whip heavy cream with powdered sugar and spread over pie before serving.

Spiced Cranberry Cream Pie is a vibrant fall dessert that balances tartness and creamy sweetness, perfect for seasonal celebrations or a cozy autumn dinner.

Toasted Almond Cream Pie

Toasted Almond Cream Pie offers a nutty, crunchy twist on a classic cream pie.

The rich custard filling is topped with whipped cream and toasted almonds for a delightful autumn dessert with texture and flavor.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup sliced almonds, toasted
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. Toast almonds in a dry skillet over medium heat until golden. Set aside.
2. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk and cook over medium heat until thickened.
3. Beat egg yolks, temper with a few spoonfuls of hot mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter and vanilla.
4. Pour custard into the pre-baked crust and chill at least 4 hours.
5. Whip heavy cream with powdered sugar and spread over pie. Sprinkle toasted almonds on top before serving.

Toasted Almond Cream Pie is a nutty, creamy delight with perfect texture and flavor.

It’s a sophisticated dessert that highlights the cozy essence of fall.

Caramel Apple Walnut Cream Pie

Caramel Apple Walnut Cream Pie combines tender, spiced apples with rich custard and crunchy toasted walnuts.

Drizzled with caramel and topped with whipped cream, it’s a decadent fall dessert perfect for gatherings.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 3 medium apples, peeled, cored, and sliced
• ¼ cup unsalted butter
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ½ cup toasted walnuts, chopped
• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ½ cup caramel sauce
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. Sauté apples in butter with brown sugar and cinnamon over medium heat until tender. Stir in half of the toasted walnuts and let cool.
2. In a saucepan, whisk together cornstarch, salt, and sugar. Gradually add milk and cream, cooking until thickened.
3. Beat egg yolks, temper with some hot milk mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter and vanilla.
4. Layer apples in pie crust and pour custard over them. Chill at least 4 hours.
5. Whip heavy cream with powdered sugar and spread over pie. Drizzle caramel sauce and sprinkle remaining walnuts on top.

Caramel Apple Walnut Cream Pie is a festive, comforting dessert with layers of flavor and texture, embodying the essence of fall.

Pumpkin Spice Latte Cream Pie

Pumpkin Spice Latte Cream Pie combines the flavors of pumpkin, espresso, and warm spices in a creamy custard.

Topped with whipped cream and a dusting of cinnamon, it’s a decadent coffee-inspired dessert for fall.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon instant espresso powder
• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. In a saucepan, whisk together pumpkin, sugars, cornstarch, salt, spices, and espresso powder. Gradually add milk and cream, cooking until thickened.
2. Beat egg yolks, temper with a few spoonfuls of hot mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter and vanilla.
3. Pour custard into pre-baked pie crust and chill at least 4 hours.
4. Whip heavy cream with powdered sugar and spread over pie. Sprinkle a pinch of cinnamon on top before serving.

Pumpkin Spice Latte Cream Pie is the perfect dessert for coffee and pumpkin lovers, offering a creamy, spiced indulgence that captures the essence of fall.

Maple Pecan Crunch Cream Pie

Maple Pecan Crunch Cream Pie features a rich maple-flavored custard topped with whipped cream and crunchy toasted pecans.

Its sweet, nutty, and creamy layers make it a show-stopping fall dessert.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup pecans, toasted and chopped
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk and cook over medium heat until thickened.
2. Beat egg yolks, temper with a few spoonfuls of hot mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter, maple syrup, and vanilla.
3. Pour custard into pre-baked crust and chill at least 4 hours.
4. Whip heavy cream with powdered sugar and spread over pie. Sprinkle toasted pecans on top before serving.

Maple Pecan Crunch Cream Pie is a rich and nutty fall dessert, combining creamy custard, maple sweetness, and crunchy pecans for the ultimate seasonal treat.

Brown Butter Pumpkin Cream Pie

Brown Butter Pumpkin Cream Pie adds a nutty depth to traditional pumpkin custard.

The rich, caramel-like flavor of brown butter elevates this creamy pie, making it a standout fall dessert.

Ingredients:

• 1 pre-baked 9-inch pie crust
• 1 cup pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons unsalted butter
• 1 cup whole milk
• ½ cup heavy cream
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. Melt butter in a small saucepan over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
2. In a separate saucepan, whisk together pumpkin, sugars, cornstarch, salt, and spices. Gradually add milk and cream, cooking until thickened.
3. Beat egg yolks, temper with a few spoonfuls of hot mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in brown butter and vanilla.
4. Pour custard into pre-baked crust and chill at least 4 hours.
5. Whip heavy cream with powdered sugar and spread over pie before serving.

Brown Butter Pumpkin Cream Pie offers a rich, nutty twist on a classic fall dessert, perfect for cozy autumn nights or special gatherings.

Caramel Gingerbread Cream Pie

Caramel Gingerbread Cream Pie is a festive dessert featuring spiced gingerbread custard layered with caramel and topped with whipped cream.

Its warm spices and creamy texture make it an ideal fall treat.

Ingredients:

• 1 pre-baked 9-inch pie crust
• ½ cup molasses
• ½ cup brown sugar
• 2 tablespoons all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• 1 cup whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ½ cup caramel sauce
• 1 cup heavy cream (for topping)
• 2 tablespoons powdered sugar

Instructions:

1. In a saucepan, whisk together molasses, brown sugar, flour, salt, and spices. Gradually add milk and cook over medium heat until thickened.
2. Beat egg yolks, temper with some hot mixture, then return to saucepan and cook 2 more minutes. Remove from heat and stir in butter and vanilla.
3. Pour custard into pre-baked crust and drizzle caramel sauce over it. Chill at least 4 hours.
4. Whip heavy cream with powdered sugar and spread over pie. Drizzle extra caramel on top before serving.

Caramel Gingerbread Cream Pie combines warm spices, rich custard, and luscious caramel for a comforting, indulgent fall dessert perfect for holiday celebrations.