14 different delicious and creative pumpkin pie toppings to try: Creamy, crunchy, sweet & tangy

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

14 different delicious and creative pumpkin pie toppings to try Creamy crunchy sweet tangy
Once you have made your perfect pumpkin pie — using the classic Libby’s pie recipe or another version — you might want to accent your delicious dessert with one of these tasty pumpkin pie toppings.
Pumpkin pie toppers (1978)

For a delightful change of pace, crown your next pumpkin pie with one of these delectable toppings.

14 delicious and creative pumpkin pie toppings to try 1978


Golden walnut crunch topping

Mix 1 cup coarsely chopped walnuts with 2/3 cup firmly packed brown sugar. Drizzle with 3 tablespoons melted butter or margarine; stir until mixture is uniformly moistened. Sprinkle over cooled pumpkin pie. Broil about 5 inches from heat for l to 2 minutes or until topping is bubbly. Cool; garnish with whipped topping and extra walnut halves, if desired.

Caramel peanut glaze

In small skillet, combine 5 tablespoons firmly packed brown sugar, 2 tablespoons butter or margarine and 1 tablespoon cream or milk. Cook, stirring constantly, until mixture melts and bubbles for 1 minute. Stir in 1/2 cup coarsely chopped peanuts. Spoon over baked cooled 9-inch pumpkin pie.

Crunchy pecan topping

In small bowl, combine 1 cup chopped pecans, 2/3 cup firmly packed brown sugar and 3 tablespoons melted butter or margarine. Sprinkle mixture over baked, cooled pumpkin pie. Broil, about 5 inches from heat, 2 minutes or until topping is bubbly. Cool. Garnish, if desired, with whipped topping or whipped cream and additional pecans.

Peanut crunch topping

Crush enough peanut brittle with a rolling pin to make one cup. Sprinkle over cooled pumpkin pie before cooking.

ALSO SEE  Libby's pumpkin pie recipe: Find out how to make the classic homemade pie

Coconut cream topping

In small bowl, beat 2 packages (5 oz. each) softened cream cheese with 1/4 cup sugar and 1 egg yolk until smooth. Carefully spread over pumpkin pie which has been baked only half of total required baking time. Sprinkle with 1/3 cup flaked coconut. Continue baking remaining time or until center is set. Cool. Garnish with toasted slivered almonds.

Sesame cream garnish

Spread 1 tablespoon sesame seeds in shallow pan. Toast at 400 f about 5 minutes or until nicely browned. Fold sesame seeds, 2 tablespoons powdered sugar and 1 teaspoon rum flavoring into 2 cups whipped cream. Spoon over cooled pumpkin pie.

Almond cream topping

Combine 2 cups whipped topping with 1 tablespoon almond flavored liqueur; mix well. Chill. Spoon over cooled pumpkin pie. Top with toasted sliced natural almonds.

Honey whipped cream topping

Fold 1-1/2 tablespoons honey into 2 cups whipped cream. Spoon over cooled pumpkin pie.

Dairy cream topping

Serve cooled pumpkin pie topped with dairy sour cream, plain or sweetened to taste.

Creamy orange topping

Fold 5 tablespoons powdered sugar and 2 teaspoons grated orange peel into 2 cups whipped cream. Spoon over top of cooled pumpkin pie. Leaving a border of pumpkin showing. Garnish with 1 cup drained mandarin orange segments.

ALSO SEE  5 different American twists on classic pumpkin pie (1979)

Zesty orange glaze

In saucepan, combine 1/2 cup sugar and 2 tablespoons cornstarch; mix well. Gradually add 1/4 cup orange juice. Cook until clear and thickened, stirring occasionally. Add 2 tablespoons thinly shredded orange peel. Cool slightly. Spoon over cooled pumpkin pie. Chill until serving time.

Honey blossom topping

Drizzle a thin stream of orange blossom or clover honey over cooled pumpkin pie.


Holiday mincemeat topping

Combine 1 cup prepared mincemeat with 2 tablespoons orange juice. Spoon over cooled pumpkin pie.

Coconut cloud meringue

Beat 3 egg whites with 1/2 teaspoon vanilla extract and 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 6 tablespoons sugar, beating until stiff peaks form. Spread over hot pumpkin pie, carefully sealing meringue to edge of pastry. Sprinkle with 2 tablespoons shredded coconut. Bake at 350 f 7 to 10 minutes or until golden brown. Cool.

14 different delicious and creative pumpkin pie toppings to try - Creamy crunchy sweet tangy

If you liked this post, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!

More stories you might like

Check out our books!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.