Go ahead and grab that pie at the supermarket ~ I’ve got you covered with 5 slam-dunk ways to zhuzh up your store-bought pumpkin pie for the holiday table!
A store-bought pumpkin pie is pretty tempting right now ~ with everything else that’s going on it’s a welcome shortcut. But don’t let the story end there. Here’s 5 easy things you can do with that pie to delight your friends and family with your innovation and creativity ~ no one will tease you about that supermarket pie, promise!
1. Brûlée it!
Start with a cold store-bought pumpkin pie (mine is the famous 58 ounce Costco pumpkin pie.) Take a paper towel and lightly blot up any condensation on the surface.
Add a thin sugar layer.
Sprinkle the surface evenly with granulated or superfine sugar—just enough to lightly cover, but not so much that it piles up. (See my Classic Crème Brûlée or my Maple Bourbon Pumpkin Creme Brulee for more details.)
Use a kitchen torch (best option).
- Hold the flame a few inches above the pie.
- Move it in small circles over the surface until the sugar melts, bubbles, and turns a golden amber color.
- Let it sit a few minutes as the sugar hardens into a glassy crust, then crack in!
2. Spice it up (with a flavored whipped cream)
Whipped cream is the de rigueur topping for any pumpkin pie, but who says it has to be plain vanilla? Whipped cream, or Chantilly cream is super easy to flavor, and I’ve made everything from Cranberry Whipped Cream to Bourbon whipped cream. To jazz up your store-bought pumpkin pie I suggest a subtle spiced whipped cream. Add 1/2 teaspoon of any of the following per cup of heavy cream:
- cinnamon
- nutmeg
- mace
- allspice
- cardamom
- clove
3. Drench it (with silky chocolate ganache)
A layer of rich chocolate ganache creates the most luxe pumpkin pie ever ~ no one will know (or care!) that it’s store-bought, trust me.
Ganache is a simple but decadent combination of heavy cream and chocolate, and depending on your proportions it can be turned into truffles, a decadent Chocolate Ganache Tart, or a glaze like this one:
- Heat 1.5 cups heavy cream until almost but not simmering.
- Pour over 1.5 cups good quality semi sweet or bittersweet chocolate chips, or bar chocolate chopped finely.
- Let sit for 15 minutes, then stir until silky.
- Pour over the cold pumpkin pie.
- Chill until the ganache is set, and serve chilled.
4. Drizzle it (with caramel + candied pecans)
A drizzle of caramel sauce (any brand you like) and some candied pecans dress up your pie while adding flavor and textural interest.
- Add 1 cup pecans, ¼ cup sugar, and a pinch of salt to a skillet.
- Heat over medium, stirring constantly, until the sugar melts and coats the nuts (2–4 minutes).
- When they’re glossy and smell toasty, immediately spread them on parchment to cool.
- Separate with a fork as they cool so they don’t clump.
If you’re ambitious you can make your own delicious caramel sauce:
5. Blend it (into a Pumpkin Pie Bourbon Milkshake!)
Yup, you read that right, we’re making a crazy good dessert cocktail in the blender with that last piece of pie. Choose your ice cream (I go with vanilla) and choose your booze ~ bourbon here. The slice of pie goes right in, along with a bit of pumpkin pie spice.
See full recipe below…
the bottom line
Pumpkin pie is an important part of Thanksgiving, and even thought a lot of folks don’t even enjoy it, it’s one of those repetitive holiday traditions that takes on a deeper meaning. But luckily the simple recipe means there isn’t all that much difference between commercial and homemade. The moral of the story here is ~ go for the store bought pumpkin pie ~ but go that extra mile to make it your own.
Best store bought pumpkin pie;
- Among national brands Costco’s 58 ounce $5.99 pie wins by a long-shot. (It also won Southern Living’s vote.)The flavor’s good, the texture’s good, and it’s big enough to feed a crowd. The crust is a little delicate and crumbly, but not soggy. It stood up to my glamming well.
- Lots of local bakeries and supermarkets have great products too so buy (and glam) with confidence.
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Pumpkin Pie Bourbon Milkshake
Equipment
- blender
Ingredients
- 1 generous slice pumpkin pie (crust and all)
- 1 qt vanilla ice cream, 4 cups
- 3 ounces bourbon
- 1 tsp vanilla extract
- 1/2 tsp of cinnamon or pumpkin spice, or more to taste
- grated nutmeg for topping
Instructions
- Add the pumpkin pie, vanilla ice cream, bourbon, vanilla and spice to a blender.
- Blend until smooth and creamy, but don't over blend or the ice cream will melt.
- Pour into chilled glasses and dust with grated nutmeg.
This made me laugh, my husband and I were just arguing about bringing a Costco pie to our thanksgiving! You swooped in and saved the day!!