Four easy-to-make toppings that will give your pumpkin pie a punch of panache.
Pumpkin pie, a staple at every American holiday table, is most often served with pioneer plainness – no lattice, no streusel, no upper crust or crumble. But there’s no law against prettifying your pumpkin. And the easy secret is, you can buy a perfectly good pumpkin pie and customize it yourself.

1. Chocolate-Topped Pumpkin Pie

– 1 baked pumpkin pie
– 2 oz. semi-sweet or milk chocolate chips
Melt chocolate in the microwave and then drizzle it over the pie, making a lacy but dense topping. Chill pie just until topping sets.

2. Cranberry Pumpkin Pie

– 1 baked pumpkin pie
– 1/4 cup orange juice
– 2 tsp. cornstarch
– 1 16-ounce can whole-berry cranberry sauce
Chill pie. Blend orange juice and cornstarch until smooth. Stir in cranberry sauce and bring the mixture to a boil, stirring constantly. Let boil one minute, then remove from heat, pour into a bowl and let cool. Pour the cranberry mixture over the pie and spread evenly. Chill pie for 15 minutes before serving.

3. Ginger-Cream Pumpkin Pie

– 1 baked pumpkin pie
– 1/2 cup heavy cream
– 2 tsp. sugar
– 1/2 tsp. ground ginger
– 1/2 cup crystallized ginger, chopped
Beat the creat with the sugar and ground ginger until stiff. Fold in the crystallized ginger and spread on pie.

4. Candied Pecan Pumpkin Pie

– 1 baked pumpkin pie
– 1 1/2 cups pecan halves
– 1 cup sugar
– 1 tsp. cinnamon
– 1/2 tsp. ground nutmeg
– 1 1/2 tsp. vanilla
– 1/2 cup plus 1 Tbsp. water
Spread nuts in an iron skillet. Mix sugar and spices; stir into nuts. Cook over medium heat for one minute, then add vanilla and 1/2 cup water. Cook over high heat until the liquid boils nearly dry. Remove pan from heat. Stir in the tablespoon of water. Spread nuts on a nonstick cookie sheet to cool and dry. Arrange nuts on top of pie.
Find more fall recipes here. 

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