Looking for the best Thanksgiving pies? From pumpkin to pecan, to peanut butter, these traditional pies will be the star of your Thanksgiving table.
Picture this: red and gold leaves on the ground, a house filled with family fun, and a table full of Thanksgiving treats!
The holidays are officially here, and if you’re anything like me, you will use this handy list right through to the new year.
I already know that I’ll be making a double layer pumpkin cheesecake, but it never hurts to have a few other options.
Whether going to a family event, a work party, or just looking for a fun new Sunday dinner option, these 25 savory and sweet Thanksgiving pies have you covered.
Using butternut squash in place of (or in addition to) pumpkin makes a nice change as we approach the holidays.
The flavor is pretty similar, but butternut squash is often more accessible. Plus, you don’t have to make a giant pumpkin’s worth of puree just for one pie!
Serve with some whipped cream or a scoop of ice cream.
Making a pie can be a lot of fun, but it can also be stressful.
How do you make the crust flawless, pretty, and uniform every time? Sometimes it just doesn’t want to co-operate.
That’s why I love slab pies.
Rustic and delicious, these pies are free-formed and don’t need to be perfect. In fact, it’s better if they’re not.
This recipe incorporates cranberries into the apple, which makes for a fresh change to the old classic.
The spiced pear filling with lemon juice is a beautiful flavor and would be a fantastic pie on its own.
But the addition of a gingersnap crumble-top? *fans face with hand*
After blind baking, the pie crust gets loaded with sliced pears and topped with an incredible gingersnap and brown sugar crumble.
It incorporates butter for a shortbread-like dough that will become crisp on the top and crumbly underneath.
As much as I love old favorites like apple, pecan, pumpkin, etc., I really enjoy putting out something different.
This cranberry and orange pie has oodles of fresh, tart cranberries with a silky-smooth orange custard to balance out the fruit’s sourness.
The custard will bake right in the shell, and you don’t even have to blind-bake the pie crust!
If you checked out my list of 24 Indulgent Desserts (if not, go ahead. I’ll wait), you know I have a slight obsession with salted caramel.
So when my love of salted caramel and fall-favorite pumpkin can come together, I’m there!
Not only does this recipe give you a smooth a perfect spice pumpkin pie, it actually incorporates salted caramel right into the filling.
If you want to go all out, try this Bourbon Salted Caramel recipe.
This recipe is essentially a cinnamon-spiced cheesecake, and it’s not for the faint at heart.
It is creamy, sweet, and packed with cinnamon.
You know that smell you get when you walk into Michael’s in the Winter? They took that and put it into this pie!
And it works! The cream cheese balances the spice flawlessly, but the flavor is undeniably festive.
The only thing missing here is a drizzle of Salted Caramel Ganache, because if you can’t indulge during the holidays, when can you?
This is definitely one for the grown-ups.
Rum-soaked raisins with crisp oats in a pie shell, it’s like a gooey, boozy oatmeal and raisin cookie.
While the pie bakes, the pecan pie filling will sink to form a lusciously sweet layer of sugary goodness on the bottom.
The raisins and oats will crisp up on the top to provide a little crunch.
The only bad thing is you’ll have to wait until it’s cold before you can get a good slice.
Speaking of a lusciously sweet layer of sugary goodness, this bourbon and bacon-infused pecan pie might just be the best pie you’ll ever taste.
Apologize in advance to your vegan friends. This pie is strictly for meat-eaters only.
It will give you the ideal salty-sweet mouthful with layers of pecans and bacon bits every time.
Ah, leftover turkey. Don’t you just love and hate it at the same time?
There are only so many days in a row you can eat turkey and potato leftovers. Although, if you make a few of these pies, you will have a different slice each day to spice things up!
But back to the turkey. If you have some left, you have to try this pot pie recipe.
Not only will it use up some of that meat, but it can be in the oven in 10 minutes flat. It’s something you’ll cherish after slaving away for that big holiday feast!
Although I can technically fit in a slice of pie after a big meal, sometimes I like to go for a lighter option.
Cue the chiffon pie!
It’s all the flavor of a spiced sweet potato pie lightened up with some whipped egg whites.
Don’t be intimidated by the instructions. Just take it a step at a time and try not to overwork the egg whites into the pie filling.
You’ve got this!
This might just be the prettiest pie on the list.
The combination of the almond frangipane with the pears is incredible, and the apricot glaze makes the whole thing pop.
An excellent addition would be to add a thin layer of Pear Jam with Green Cardamom to the bottom of the pie crust.
Add the frangipane and pears on top and bake it all together. The pear and cardamom jam will just give the whole tart another level of flavor, and you won’t regret it!
Another great way to use those leftovers, this pie is awe-inspiring.
It’s as easy as grabbing everything you have, meat, stuffing, veggies, gravy, and layering it all in a dish.
Top with mashed potatoes and bake until bubbly.
For this pie, you can use a store-bought crust or make your own if you have a go-to recipe.
Either way, you will need to blind bake the crust until golden. You can use rice, dried beans, or special baking beans to keep the crust nice and flat.
The key to the pear filling is to cut the slices relatively thin. When mixed into the caramel syrup, they will begin to soften as they soak the hot sugar in.
Let the filling cool completely before topping with a decadent chocolate ganache.
This pie is a little more involved than shepherd’s pie, but it’s worth it in the end.
I have to say; the stuffing pie crust is a stroke of genius! Isn’t that everyone’s favorite part, anyway?
The filling calls for mushrooms and peas, but I think using leftover veggies again would make a terrific pie.
Or how about adding in some bacon roasted brussels sprouts?
When you’re busy making a million sides and the perfect turkey, a no-bake pie can really take the stress away.
And using a store-bought pie crust will help you out even more.
The filling is a delicious mixture of cream cheese, powdered sugar, peanut butter, milk, and Cool Whip.
You can have this pie mixed and chilling in the fridge in less than 20 minutes.
When the time comes, serve with a drizzle of peanut butter ganache.
This is a recipe you will need to be prepared for.
While easy enough to make, the cranberry filling needs a good 8 hours to set before you can add it to the tart.
If making the crust from scratch, let it cool completely before adding the wonderfully sweet and smooth mascarpone filling.
Top with the chilled cranberries and let it all set together for a few hours.
Serve with a generous dusting of chocolate shavings.
I’ve resisted the urge to suggest all of these sweet pies could use a drizzle of salted caramel – though they all could!
But nothing says Happy Holidays quite like an apple pie. It’s a comforting favorite for a reason.
And when you add salted caramel into the pie, you take it to another level.
While it will melt and soak into the apples during cooking, all the extra caramel and juices will thicken up as the pie cools.
If you don’t have the patients for a lattice top, just make this super simple, three-ingredient crumble-top instead.
One of my favorite things about pies has to be the variety. From banana-cream to heart beef, you could do a pie a day and make it all the way to next Thanksgiving.
The color of this pie alone makes it worthy of your table. Not to mention the fact that it is vegan!
Use vegan butter for the crust but don’t worry about blind baking.
The elegant but straightforward filling of spiced plums can go right into the unbaked crust.
The crust will turn golden in 40-45 minutes, and the plums will soften and caramelize.
Serve with a dollop of this vegan spiced whipped cream.
My Nana used to make a simplified version of shoo-fly pie, and as good as that was, this recipe takes the cake, or should I say, “takes the pie!”
When baked, you will end up with three layers: a crumble top, a sweet cake-like filling, and a syrup on the bottom.
Be careful when moving this pie to the oven, as the filling is very wet.
I like to add bourbon-soaked raisins to my pie, just like my Nana did, and serve with a generous pour of Creme Anglaise.
Ok, hear me out! Apple and cheddar works. It just works, and you really should give it a go.
And I’m not talking about adding a block of cheese to the apple filling. I’m not a monster!
But it does have cheese in the crust and just a little with the apples.
There’s something about the savory mature cheddar with the tart and sweet apples that is so satisfying.
This pie’s creamy custard is flavored with honey, for something wonderfully different but equally as delicious.
Custard pies are simple, smooth, and incredibly moreish.
I love that this recipe incorporates honey for something out of the box.
If you think you’ll need some extra texture, try serving with a few honey glazed walnuts and a dollop of whipped cream.
Much like the salted caramel pie, this pumpkin pie is a level above the norm.
By making the simple switch of dulce de leche instead of condensed milk, you are left with the same consistency but added caramel flavor.
If you really want to become the pumpkin pie master, try adding a layer of pecan praline on top.
The flavors in sweet potato, pumpkin, and squash pie are all quite similar for most people. Some purists would disagree, but I think of them as interchangeable.
The reason I tend to gravitate toward sweet potato is simply the ease of cooking.
Wrap it in foil and cook until soft. Scoop out and puree the flesh and you’re ready to go.
Like a cheesecake, adding sour cream will smooth out the filling and give a nice tang to the whole pie.
This one is definitely not your typical holiday table pie, but it so should be.
It’s filled with flavor and is absolutely beautiful.
The crust is a mix of gingersnaps, walnuts, butter, and brown sugar and doesn’t need to be rolled. Just press it into the pie dish and bake for 12-15 minutes.
You will need to make a cranberry preserve by cooking fresh cranberries down with sugar and water for the filling.
Blend the cooled preserves and stir into a lime, sugar, and egg curd base.
Cook over a double-boiler until thick.
After incorporating some butter, you can fill the crust with the vibrant cranberry and lime curd and leave it to cool for about two hours.
Pecan pie is always top of the list during the holiday, with its crunchy top and gooey center.
This pie has all the same textures and a very similar filling. The critical difference is that it uses almonds.
Unlike pecans, which have a substantial crunch, the sliced almonds provide a wonderfully crisp texture with each bite.
And the inclusion of toffee bits in the pie filling is something I can totally get behind!
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