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

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

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Once you have made your perfect pumpkin pie — using the classic Libby’s pie recipe or any other version — you might want to accent your delicious dessert with one of these tasty pumpkin pie toppings!


Pumpkin pie toppers

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

What is the best pumpkin pie recipe? We have 30+ classics for you to choose from

Crunchy pumpkin pie toppings

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 1 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 and 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.

Libbys pumpkin pie recipe: Find out how to make the classic homemade pie

Creamy pumpkin pie toppings

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 a 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 of drained mandarin orange segments.

5 different American twists on classic pumpkin pie (1979)

Smooth pumpkin pie toppings

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.

More pumpkin pie toppings

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 for 7 to 10 minutes or until golden brown. Cool.

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