3 Ways to Top Pumpkin Pie

Three simple, stunning toppings transform store-bought or homemade pumpkin pie into a showstopping holiday dessert. From flaky crust cutouts to toasted meringue to pepita brittle, you can pick your favorite or try all three.

Ingredients

Method #1: Crust Cutouts + Sugared Cranberries

½ (15 - oz.) pkg. rolled pie crust, room temperature
1 large egg, beaten with 1 Tbsp. water
½ cup granulated sugar, plus more for coating
1 ½ cups fresh cranberries

Method #2: Pumpkin Pie–Spiced Meringue

2 large egg whites, room temperature
¼ tsp. cream of tartar
¾ cup granulated sugar
1 tsp. vanilla extract
1 tsp. pumpkin pie spice

Method #3: Pumpkin Seed Brittle + Whipped Cream

½ cup granulated sugar
1 Tbsp. unsalted butter
½ cup pumpkin seeds (pepitas)
1 cup heavy cream
2 Tbsp. confectioners' sugar

Steps

Method #1:

For crust cutouts: Preheat oven to 350°F. On a lightly floured surface, roll out pie crust to about ⅛ inch thick. Using cookie cutters, cut out shapes, such as leaves or stars. Transfer to a parchment-lined baking sheet. Brush with egg wash. Bake until golden, 7–10 minutes. Cool completely.
For sugared cranberries: In a small saucepan, bring sugar and ½ cup water to a simmer, stirring just until sugar dissolves. Remove from heat, then stir in cranberries to coat, 1–2 minutes. Using a slotted spoon, transfer cranberries to a parchment-lined baking sheet and let cool 30–45 minutes (they will be sticky, so try to spread them out). Toss cranberries in a small bowl of more sugar to completely coat.
To decorate: Arrange cooled cutouts on top of pumpkin pie. Add sugared cranberries around the cutouts or as a ring around the rim of pie.

Method #2:

For meringue: Using a stand mixer or hand mixer, beat egg whites with a pinch of salt on medium speed until foamy. Add cream of tartar. Increase speed to high and slowly add sugar. Beat in vanilla and pumpkin spice. Beat until stiff peaks form, 3–5 minutes.
To decorate: Preheat oven to 400°F. Spoon meringue onto pumpkin pie and swirl into peaks with the back of a spoon. Place pumpkin pie on the middle oven rack and bake 7–10 minutes, until desired brownness, or torch meringue until toasted.

Method #3:

For pumpkin seed brittle: Line a baking sheet with parchment. In a saucepan, heat sugar and 1 tablespoon water over medium-high, swirling the pan until the sugar melts and turns deep amber, 6–10 minutes. Remove from heat and whisk in butter and a pinch of salt, then quickly stir in pumpkin seeds. Pour onto parchment and spread thinly. Cool completely, then break into a coarse crumble.
For whipped cream: Using a stand mixer or hand mixer, beat heavy cream with confectioners’ sugar until soft peaks form.
To decorate: Spread or dollop whipped cream over the pumpkin pie. Sprinkle with brittle right before serving.

Comments

Nutrition facts and cook times vary for each method.