Let’s face it. Pumpkin pie can be a little boring. I saw this idea for a clear lemon meringue pie a while back and I started to wonder if you could do the same thing with a pumpkin pie. So, here we are giving it a shot! For the original lemon version, they used lemon extract - so what do we do to make up for that since pumpkin extract is fairly rare? Well, we use pumpkin pie extract and a dollop of pumpkin puree!

This pie uses a homemade crust too, which you could swap for a sore bought one to save time if you wanted but I promise the homemade crust is easy enough to make and only takes a few ingredients and a couple of minutes of hands on time.

I found pumpkin pie extract with the other spices on the baking aisle of my grocery store, but you can also find it online. It’s pretty easy to get your hands on some and it’s a great extract to have on hand this time of year to add to an actual pumpkin pie, or any other pumpkin based baked goods. I was going to swap some of the sugar for sweetener, but I honestly wasn’t completely sure it would dissolve the way I wanted it to. So this time around I didn’t do anything at all to lighten this pie up!

I also topped it off with a homemade whipped cream and was not angry about it. Homemade whipped cream has to be one of my favorites. Especially when it comes to pie season.

Step-by-Step Photos: