[1] Decorate with mini cookies and you’ve got a two-in-one dessert—plus a pretty pie garnish (photos # 1, #2, #3 and #7 © Williams Sonoma).

[2] These “punches” produce mini cookies from conventional pie or cookie dough. They are available seasonally at Williams Sonoma and elsewhere.

[3] Here, the cutouts are used to decorate the rim of the pie, as well as the center.

[4] If you don’t want to decorate the cake with cookies, you can keep the cookies separate and then add one to each slice as you serve the pie. This way, everyone is sure to get a cookie (photo © Nescafe)!

[5] A cutout design on the rim of the pie (photo © Dilyara Garifullina | Unsplash).

[6] If you have mini cookie cutters, you don’t need a pie punch (photo © Joanna Lopez | Unsplash).

[7] You also can use the pie punches to decorate other types of pie tops.


Here’s a two-in-one dessert for Thanksgiving and anytime you serve a pumpkin pie.

Because pumpkin pie falls into the category of custard pie—no top crust and a smooth surface—it lends itself to decoration.

How about decorating it with mini, seasonal cookies?

You can purchase seasonal “pie punches,” small cutters which stamp out shapes in pie or cookie dough (photo #2). Fall shapes include acorns, leaves, pumpkins, and turkeys. Here’s a selection from Williams Sonoma.

If you have mini cookie cutters, those work, too (photo #5).

Most people punch out shapes from pie dough. It’s easier, because you already have leftover dough from the pie crust.

But we like to use cookie dough, for better flavor. This can be almost as easy: Just buy a tube of sugar cookie dough and roll the slices thinly.

But it’s not just cookies. Here are an additional 25 pumpkin pie garnishes that you can add to homemade or store-bought pumpkin pie.

There are more pumpkin pie recipes below, plus other yummy pumpkin desserts.

Need a reason to enjoy pumpkin pie beyond Thanksgiving? Well actually, we never need a reason. It’s North America’s second-favorite pie, right behind apple pie, according to Taste Atlas. But here are official celebration days:

  • National Pumpkin Day is October 26th.
  • National Pumpkin Pie Day is December 25th.
  • National Pie Day is January 23rd.
  • National Pie Month is February, and as a bonus…
  • National Pi Day (after the mathematical symbol) is March 14th; many of us use it as an occasion to eat more pie).

    Pumpkins are a new world fruit, first cultivated in Central America around 5,500 B.C.E. Spanish explorers brought them back to Spain in the early 16th century. The first known mention in Europe dates to 1536.

    Within a few decades pumpkins were grown all around England, where they were called “pumpions,” after the French “pompon,” a reference to their round form. The name originated from the Greek word for large melon: “pepon.” The French changed “pepon” to “pompon.” The English further changed it to “pumpion” or “pompion.”

    So English people knew about pumpkins before some of them voyaged to the New World.

    Northeastern Native American tribes grew squash and pumpkins. The Native Americans brought pumpkins as gifts to the first settlers, and taught them many uses for pumpkin.

    The Mayflower colonists received pumpkins, as they came to call them, as gifts from the Wampanoag Native Americans, who knew them as savory preparations. They were made into pie and bread, as well, by the colonists.

    As wheat supplies were limited, they made a version of crustless pumpkin pie by stewing pumpkins or filling a hollowed-out pumpkin with milk, honey and spices, then baking it in hot ashes.

    A year later, when the 50 surviving colonists were joined by a group of 90 Wampanoag for a three-day harvest celebration, it’s likely that pumpkin was on the table in some form [source].

    In Europe and America, pumpkin pie existed in numerous forms, only a few of which we would recognize today—pumpkin custard in a bottom crust.

  • In France: In 1651 the famous French chef, François Pierre la Varenne, published his seminal cookbook, “Le Vrai Cuisinier François” (translated in 1653 as “The True French Cook”). It contained a recipe for “Tourte of Pumpkin” that featured a pastry shell.
  • Varenne instructed his readers to “Boile it [the pumpkin meat] with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar and serve.”
  • England: English writer Hannah Woolley’s 1670 “Gentlewoman’s Companion” advocated a pie filled with alternating layers of pumpkin and apple, spiced rosemary, sweet marjoram, and a handful of thyme.
  • By the 1670s, recipes for “pumpion pie” began to appear in other English cookbooks. The pumpkin pie recipes began to sound more familiar to our modern pies, including cinnamon, nutmeg and cloves. Often the recipes added apples, raisins, or currants to the filling.
  • United States: In 1796 the first American cookbook with pumpkin pie recipe was published. “American Cookery,” by Amelia Simmons, was the first with recipes for foods native to America. Simmons’ pumpkin puddings were baked in a crust, similar to present-day pumpkin pies.

  • Bourbon Pecan Pumpkin Pie
  • Ginger Pumpkin Pie With Pumpkin Seed Crust
  • Graham Cracker & Pumpkin Seed Crust
  • Pumpkin Cheesecake Pie
  • Pumpkin Chiffon Pie
  • Pumpkin Ice Cream Pie
  • Translucent Pumpkin Pie (you can see through it!)
    PLUS: The Best Squash For Pumpkin Pie


  • Apricot Pumpkin Bread
  • Candied Pumpkin Seeds
  • Chocolate Pumpkin Tart
  • Frozen Pumpkin Tiramisu
  • Mocha Pumpkin Cheesecake/li>
  • No-Bake Pumpkin Cheesecake
  • Pumpkin Chocolate Chip Cookies With Spelt
  • Pumpkin Cream Cheese Danish
  • Pumpkin Cheese Danish
  • Pumpkin Cheesecake Ice Cream
  • Pumpkin Cheesecake Pie
  • Pumpkin Cheesecake With A Gingersnap & Nut Crust
  • Pumpkin Cheesecake With A Pecan Crust
  • Pumpkin Cinnamon Streusel Bundt Cake
  • Pumpkin Cupcakes With Pumpkin Cheesecake Frosting
  • Pumpkin Dessert Waffles
  • Pumpkin Layer Cake
  • Pumpkin Mousse Cheesecake With A Gingersnap Crust
  • Pumpkin Pudding Parfait
  • Pumpkin Spice Brownies
  • Pumpkin Spice Latte Ice Cream Pops
  • Pumpkin Spice Mousse
  • Pumpkin Spice Popcorn
  • Pumpkin Whoopie Pies
  • White Chocolate Pumpkin Fondue

  • Homemade Pumpkin Liqueur
  • Pumpkin Eggnog
  • Cocktail: Pumpkin Pie-Tini




    The post Pumpkin Pie Garnishes: Cookies & Other Pumpkin Pie Garnishes first appeared on The Nibble Webzine Of Food Adventures.
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