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.

Libby’s famous pumpkin pie recipe: Find out how to make the classic


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.

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

About this story

Source publication: The Great Pumpkin Cookbook, from Libby's

Source publication date: 1978

Filed under: 1970s, Dessert recipes, Fall, Vintage Christmas, Vintage Thanksgiving

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