9 Cast Iron Skillet Pumpkin Pie Recipes

Cast iron skillet pumpkin pies bake crispier, set more evenly, and taste noticeably better than anything that comes out of a glass pie pan. That’s just the truth.

I’ve been making pumpkin pie in cast iron for probably six or seven years now. My wife thought I was being unnecessarily difficult about it at first. “Just use the pie dish,” she said. But after the first Thanksgiving where I pulled one of these out of the oven — golden brown edge, custard set perfectly, crust that actually crackled when you cut into it — she stopped asking questions. My sons just show up in the kitchen when they smell butter and cinnamon. They don’t care about the pan.

Here’s what I want you to understand before we get into the recipes: this isn’t some novelty. Cast iron holds heat in a way that ceramic and glass just don’t. The bottom crust gets done. The custard sets from the outside in, slowly and evenly. And the thermal mass means you don’t get those awful hot spots that cook the edges to rubber while the middle stays raw.

Nine recipes below. Some are classics. A few are weird in a good way. All of them have been made in my kitchen, by my hands, more than once.

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A Beginner’s Guide to Cast Iron Skillet Pumpkin Pies

Cast iron works for pumpkin pie because it distributes heat evenly and holds it — no hot spots, no cold edges, just consistent heat from all sides. That’s the core of it.

But there’s a little more to know before you start.

Pan size. A 10-inch skillet is right for most of these recipes. My first attempt was in a 12-inch and the custard came out too thin — closer to a crepe than a pie. Too small and you’re dealing with overflow. Ten inches. Stay there.

Seasoning. A properly seasoned skillet releases the crust cleanly. A poorly seasoned one doesn’t. That’s the difference between a pie that slides onto a plate and a pie that you scoop out in chunks. Keep your pan seasoned.

Preheat it. Not blazing hot. Warm. A warm pan gives the bottom crust a head start before the filling even touches it.

Let it cool. Two hours minimum. I know. Cut it too soon and the custard slides around like it’s not even trying.

According to the USDA’s FoodData Central, one cup of canned pumpkin puree has roughly 83 calories and almost 3 grams of fiber. Not bad for something that also happens to taste incredible in a butter crust.

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Essential Tools for Cast Iron Skillet Baking

You don’t need a lot. But the things you do need actually make a difference.

Can’t skip these:

• 10-inch cast iron skillet, seasoned
• Pastry blender or food processor (cold fat, cut fast)
• Pie shield or homemade foil strips — cast iron edges run hot
• Instant-read thermometer — pumpkin custard is done around 175°F inside
• Wire cooling rack

Nice additions:

• Bench scraper for crust work
• Pie weights or dried beans for blind baking
• Parchment rounds for extra insurance

The skillet does most of the work. Same principles that make it great for deep-dish pies — thick-wall heat retention, even browning, no warping — apply directly here. The pan earns its place.

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The Perfect Pumpkin Pie Crust for Cast Iron

The best cast iron pumpkin pie crust has visible butter chunks, handles roughly, and looks kind of shaggy before it goes in the fridge. Smooth dough is wrong. Smooth dough makes crackers.

Ingredients

• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3-4 tablespoons ice water

Instructions

Toss the flour, salt, and sugar in a wide bowl. Add the cold butter. Work it in with your fingers or a pastry blender — fast, so the heat from your hands doesn’t melt anything. You’re going for pea-sized chunks. Irregular. Some smaller, some bigger. That’s the layers right there.

Ice water next. One tablespoon at a time. The dough should just barely hold together when you press a pinch of it between your fingers. It’ll still look rough. Maybe a little crumbly around the edges. That’s correct.

Press it into a disc, wrap it, refrigerate 30 minutes minimum. When you roll it out, aim for roughly 12 inches. Lay it into the skillet, press into the corners without stretching, trim the overhang to about an inch, fold it under itself, and crimp however you want. Back in the fridge while you make the filling.

Cold crust. Hot pan. That’s the combination.

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1. Classic Cast Iron Pumpkin Pie

This is the Thanksgiving pie. The one I’ve made probably thirty times. My wife asked for it at her birthday one year instead of cake — which I think says everything.

Ingredients

• 1 prepared crust (recipe above)
• 1 can (15 oz) pumpkin puree
• 3/4 cup packed brown sugar
• 1/2 teaspoon salt
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk

Instructions

Oven to 425°F. Crust in the skillet, edges crimped, back in the fridge.

Whisk the pumpkin and brown sugar first. Run your finger through the mixture — if you feel granules, keep whisking. The sugar needs to fully dissolve into the puree. Add the salt and spices. Then the eggs, one at a time. The mixture will look glossy after the second egg goes in. That’s what you want. Stream in the cream and milk slowly, whisking the whole time.

Pour the filling into the cold crust. Don’t fill it all the way to the rim — leave about 1/4 inch of space or it’ll bubble over.

Bake at 425°F for 15 minutes. That blast of heat sets the bottom. Reduce to 350°F and bake another 40-50 minutes. The edges should be firm and the center should wobble slightly — not slosh, not sit completely still. That wobble. That’s done.

Cool two hours before cutting. I mean it.

Nutrition Info (per serving, serves 8)

Nutrient	Amount per Serving
Calories	310
Carbohydrates	38g
Protein	5g
Fat	15g
Fiber	2g
Sodium	220mg

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2. Decadent Chocolate Swirl Pumpkin Pie

My older son started requesting this one by name around age fifteen. There’s something about the chocolate ribbon running through orange custard — it looks impressive, like it took effort. It doesn’t. Twenty extra minutes, maybe.

Ingredients

• 1 prepared crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 oz semi-sweet chocolate chips
• 2 tablespoons heavy cream (for the chocolate)

Instructions

Make the pumpkin filling — puree, sugar, eggs, cream, vanilla, spices, salt, all whisked together. The color should be deep burnt orange. Set it aside.

Melt the chocolate chips with 2 tablespoons of heavy cream. Microwave in 30-second bursts, stirring between each. When it drips off the spoon in a slow ribbon, it’s ready.

Pour the pumpkin filling into the crust. Drop spoonfuls of the chocolate mixture across the surface — six or eight drops, no pattern needed. Drag a toothpick or skewer through both in slow figure-eights. Two or three passes. Not more. Over-swirling kills the effect, the chocolate just disappears into everything.

Bake at 425°F for 15 minutes, then 350°F for 40-45 minutes.

The visual alone makes this worth making.

Nutrition Info (per serving, serves 8)

Nutrient	Amount per Serving
Calories	355
Carbohydrates	44g
Protein	5g
Fat	18g
Fiber	3g
Sodium	195mg

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3. Caramel Pecan Pumpkin Pie

This one stops conversations. I’ve watched people take a bite mid-sentence and just trail off. The caramel pecan layer on top of the pumpkin custard is genuinely that good.

Research out of Penn State’s College of Agricultural Sciences found that pecans rank among the highest antioxidant-containing tree nuts available. That doesn’t make this pie a health food. But I’m not not going to mention it.

Ingredients

• 1 prepared crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup brown sugar
• 2 large eggs
• 3/4 cup heavy cream
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Caramel Pecan Topping:

• 1/2 cup pecans, roughly chopped
• 1/3 cup brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• Pinch of salt

Instructions

Make and pour the pumpkin filling into the prepared crust. Bake at 425°F for 15 minutes, drop to 350°F, and bake another 30 minutes. The filling should be mostly set — firm at the edges, still slightly soft when you nudge the pan.

While that’s going, make the caramel. Combine brown sugar, butter, cream, and salt in a small saucepan over medium heat. Stir constantly. It’ll bubble hard and look like it wants to burn — don’t panic, just keep the heat steady and keep stirring. After about 4 minutes it’ll coat the back of a spoon with a deep gloss. Stir the pecans in, pull it off the heat.

Spoon the caramel pecan mixture over the partially baked pie. Back into the oven for 10-15 minutes until everything is set and the caramel has darkened slightly around the edges.

Cool completely. The caramel needs time to firm. Cut it while it’s still warm and it pours off the slice.

Nutrition Info (per serving, serves 8)

Nutrient	Amount per Serving
Calories	420
Carbohydrates	50g
Protein	5g
Fat	23g
Fiber	3g
Sodium	210mg

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4. Bourbon-Infused Pumpkin Pie

My wife’s pick. Every year without fail. She describes it as “the one that tastes like autumn actually decided to show up.” Which I think is a compliment.

It’s not a boozy pie. Three tablespoons of bourbon across a full pumpkin custard doesn’t hit you over the head — it just adds warmth and depth behind the spices. You notice it more in the smell than the taste.

Ingredients

• 1 prepared crust
• 1 can (15 oz) pumpkin puree
• 2/3 cup brown sugar
• 2 large eggs, lightly beaten
• 1 cup heavy cream
• 3 tablespoons bourbon
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

Whisk the pumpkin and brown sugar until the sugar is fully dissolved — the mixture will smooth out and deepen in color. Add the eggs, cream, bourbon, and vanilla. Whisk again. Then the spices and salt.

That smell when the bourbon hits the warm spices. Genuinely one of my favorite moments in cooking.

Pour into the chilled crust. Bake at 425°F for 15 minutes, reduce to 350°F for 40-50 minutes. Check it at 40 — it should wobble in the center but be set around a 3-inch ring at the edges. Pull it there. The bourbon lingers in the filling even after baking.

Serve with whipped cream if you want. Honestly it doesn’t need anything.

Nutrition Info (per serving, serves 8)

Nutrient	Amount per Serving
Calories	330
Carbohydrates	39g
Protein	5g
Fat	16g
Fiber	2g
Sodium	230mg

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5. Cream Cheese Swirled Pumpkin Pie

Somewhere between a cheesecake and a pumpkin pie. That middle ground where both things are happening at once. My younger son ate three slices the first time I made it and then asked if there was more. There wasn’t.

The USDA notes that cream cheese is a solid source of vitamin A and riboflavin. Not a health argument exactly. Just worth noting.

Ingredients

• 1 prepared crust
• 1 can (15 oz) pumpkin puree
• 3/4 cup brown sugar
• 2 large eggs
• 3/4 cup heavy cream
• 1-1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Cream Cheese Swirl:

• 8 oz cream cheese, fully softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

Cream cheese swirl first. Beat the softened cream cheese until there are zero lumps — this takes longer than you think, probably 3-4 minutes with a hand mixer. Add the sugar, beat again. Then the egg and vanilla. It should be completely smooth, pourable, almost glossy. Cold cream cheese will give you lumps no matter how long you beat it. Don’t skip the softening step.

Make the pumpkin filling as usual. Pour it into the prepared crust. Drop large spoonfuls of the cream cheese mixture across the surface — six or seven dollops, spread around. Pull a knife or skewer through both mixtures in slow spirals.

Bake at 350°F (no high-heat blast here — the cream cheese layer doesn’t like sudden intense heat) for 50-60 minutes. The swirl should be set and just barely golden at the raised edges.

Nutrition Info (per serving, serves 8)

Nutrient	Amount per Serving
Calories	390
Carbohydrates	42g
Protein	7g
Fat	21g
Fiber	2g
Sodium	280mg

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6. Maple Bacon Pumpkin Pie

This sounds like a gimmick. It’s not. The salty-sweet contrast here is real — the bacon cuts through the maple and pumpkin sweetness in a way that makes each bite taste complete. My younger son was suspicious until he finished his second slice without saying a word.

Ingredients

• 1 prepared crust (swap 2 tablespoons butter for rendered bacon fat if you want to go full commit)
• 4 strips thick-cut bacon, cooked crispy, crumbled
• 1 can (15 oz) pumpkin puree
• 1/2 cup pure maple syrup
• 1/4 cup brown sugar
• 2 large eggs
• 3/4 cup heavy cream
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

Cook the bacon until properly crispy — not just done, actually crispy. Limp bacon on top of a pie is a disappointment. Drain on paper towels, crumble into rough pieces. Save 2 tablespoons of the rendered fat if you’re doing the crust swap.

For the filling: whisk the pumpkin, maple syrup, brown sugar, and eggs until the sugars dissolve and the mixture looks smooth. Add the cream, cinnamon, ginger, and salt. The maple changes the smell of this filling — there’s a floral sweetness that’s different from brown sugar alone. Worth noticing.

Pour the filling into the prepared crust. Scatter the crumbled bacon across the top, pressing it in gently so it half-sinks into the surface. Bake at 425°F for 15 minutes, then 350°F for 40-45 minutes.

Serve warm if you can. The bacon stays surprisingly crispy.

Nutrition Info (per serving, serves 8)

Nutrient	Amount per Serving
Calories	370
Carbohydrates	41g
Protein	7g
Fat	19g
Fiber	2g
Sodium	340mg

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7. Double Crust Pumpkin Pie with Streusel Topping

Yes, two crusts. The lattice top with streusel filling the gaps looks genuinely impressive coming out of a cast iron skillet — the kind of thing that makes people take a photo before they eat it. I make this one when I want to actually show off.

The Whole Grains Council points out that oat-based toppings contribute meaningful beta-glucan fiber. I’m choosing to believe this makes the streusel a virtue.

Ingredients

• 2 prepared crusts (double the crust recipe)
• 1 can (15 oz) pumpkin puree
• 3/4 cup brown sugar
• 2 large eggs
• 1 cup heavy cream
• 1-1/2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Streusel Topping:

• 1/3 cup rolled oats
• 1/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 3 tablespoons cold unsalted butter, cubed

Instructions

Line the skillet with the first crust. Roll the second one out and cut strips for the lattice — 8 to 10 strips, roughly 3/4-inch wide. Set them on a parchment-lined sheet pan and refrigerate.

Make the streusel: combine oats, flour, brown sugar, and cinnamon. Add the cold butter cubes and work them in with your fingers until you get rough, clumpy pieces of varying sizes. Refrigerate that too.

Pour the pumpkin filling into the bottom crust. Weave the lattice strips across the top — over, under, over — pressing the ends into the bottom crust rim. Scatter the streusel over the whole thing. It’ll fall into the lattice gaps and pile up on the strips. It’ll look a little chaotic. That’s correct.

Bake at 425°F for 20 minutes, reduce to 350°F for another 35-40 minutes. If the streusel starts browning too fast before the center sets, lay a loose sheet of foil over the top.

This is the one that makes cast iron recipes feel worth the investment.

Nutrition Info (per serving, serves 8)

Nutrient	Amount per Serving
Calories	445
Carbohydrates	55g
Protein	6g
Fat	22g
Fiber	3g
Sodium	250mg

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8. Coconut Cream Pumpkin Pie Fusion

I invented this one on a Saturday in October when my wife came home from the farmers market with fresh coconut milk and I had half a can of pumpkin on the counter. It sounded wrong. It wasn’t. The coconut adds richness without announcing itself — subtle, almost creamy, just underneath the spices.

Ingredients

• 1 prepared crust
• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) full-fat coconut milk, shaken well
• 2/3 cup brown sugar
• 3 large eggs
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cardamom
• 1/4 teaspoon salt
• 1/2 cup shredded sweetened coconut (for the top)

Instructions

Shake the coconut milk can hard before you open it — the fat separates out and you need both parts incorporated. Pour it into a bowl with the pumpkin, brown sugar, and eggs. Whisk until smooth. The filling will be slightly lighter in color than a standard pumpkin custard. Add the cinnamon, ginger, cardamom, and salt.

The cardamom is the thing that makes this unusual. Don’t skip it or sub it out. That’s where the flavor lives.

Pour into the prepared crust. Scatter the shredded coconut evenly over the top. Bake at 400°F — slightly lower than the other recipes, because coconut milk can behave strangely at higher heat — for 50-60 minutes. The coconut on top should toast to golden-brown. If it’s darkening before the center sets, add a loose foil tent.

This one tastes better the next day. Not kidding. Make it ahead.

Nutrition Info (per serving, serves 8)

Nutrient	Amount per Serving
Calories	360
Carbohydrates	44g
Protein	5g
Fat	18g
Fiber	3g
Sodium	200mg

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9. Pumpkin Cheesecake Pie: The Ultimate Hybrid

This is the one. If someone told me I could only make one pumpkin pie recipe for the rest of my life, this is it. My whole family — my wife, both sons — asks for this one by name. Every year. Without variation. The bottom layer is pumpkin custard. The top is actual cheesecake. Together they do something that neither one does alone.

A study in the Journal of Food Science found that baked cheesecakes hit optimal texture when the internal temperature reaches 150-160°F. Get a thermometer. Use it.

Ingredients

Pumpkin Layer:

• 3/4 cup pumpkin puree
• 1/4 cup brown sugar
• 1 large egg
• 1/4 cup heavy cream
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• Pinch of salt

Cheesecake Layer:

• 16 oz cream cheese, fully softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract

Crust:

• 1 prepared crust (or a graham cracker crust pressed into the skillet — honestly, the graham cracker version is slightly better here)

Instructions

Two separate bowls. Two separate batters.

Pumpkin layer first: whisk the puree, brown sugar, egg, cream, cinnamon, ginger, and salt until smooth. It’ll be thick — more like a batter than a custard at this stage. Set it aside.

Cheesecake layer: beat the softened cream cheese on medium speed until completely lump-free. This is not quick. Give it 3-4 minutes. Add the sugar, beat again. Eggs one at a time. Sour cream and vanilla last. The batter should be silky, pourable, and look slightly glossy when you tip the bowl.

Pour the pumpkin layer into the prepared crust first. Then slowly ladle the cheesecake layer on top. Go slowly. If you pour too fast the layers mix and you lose the effect. Use a ladle, pour from low to the surface, let it spread on its own.

Bake at 325°F — lower and slower than everything else on this list. Cheesecake doesn’t rush. 55-65 minutes. The center will still wobble when it’s done. That’s fine and correct.

Cool at room temperature for one hour. Then refrigerate at least 4 hours before cutting.

I know it’s hard to wait. Wait.

Nutrition Info (per serving, serves 8)

Nutrient	Amount per Serving
Calories	480
Carbohydrates	46g
Protein	9g
Fat	29g
Fiber	1g
Sodium	320mg

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Tips for Perfecting Your Cast Iron Skillet Pumpkin Pie

Stuff I learned the hard way.

The two-temperature method works. 425°F for the first 15 minutes, then down to 350°F for the rest. Every time. That initial heat sets the bottom crust before the filling soaks into it. Skip that step and you get a pale, soft base that can’t hold a slice.

The jiggle test. When the center has a 2-inch circle that wobbles — not sloshes, not sits frozen — pull the pie. That circle sets during cooling. I’ve overbaked probably eight pies in my life chasing a “completely still” center. Grainy, cracked, sad. The wobble is your friend.

Cracking happens from two things: overbaking and temperature shock. Don’t open the oven door repeatedly. When it’s done, crack the oven door and let it cool in there for 20-30 minutes before bringing it out. Research on egg-based custards consistently shows that rapid cooling is the main driver of surface cracking. Slow it down.

Storage. Three to four days in the fridge. Cover loosely — tight plastic wrap creates condensation on the surface and makes the top of the custard weirdly wet. The cream cheese and cheesecake variations genuinely taste better on day two. Something about the flavors settling.

One more thing. The same cast iron care that matters here applies across everything you cook in these pans. If you’re getting into cast iron cooking more broadly, the habits you build with baking carry over directly. Season it. Dry it completely before storing. Don’t leave water in it. Basic stuff. It matters.