Savor the sweet and savory flavors of the season with our roundup of 19 delicious Thanksgiving pie recipes! Whether you’re a classic pumpkin pie fan or eager to try a new twist, these comforting creations are sure to impress your guests. From flaky crusts to luscious fillings, get ready to find your new holiday favorite. Let’s dive into these mouthwatering pies that will make your feast unforgettable.
Classic Pumpkin Pie with Spiced Whipped Cream
Every holiday table deserves this timeless dessert. Expect a smooth, spiced filling in a flaky crust. It’s easier than you think to make from scratch.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
For the crust
– 1 1/4 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 3-4 tbsp ice water
For the filling
– 1 (15 oz) can pumpkin puree
– 3/4 cup granulated sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cloves
– 1/4 tsp ground nutmeg
– 1/2 tsp salt
– 2 large eggs
– 1 (12 oz) can evaporated milk
For the spiced whipped cream
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– 1/2 tsp vanilla extract
– 1/4 tsp ground cinnamon
Instructions
1. Preheat your oven to 425°F.
2. In a food processor, pulse the flour and salt for the crust.
3. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
4. Drizzle in 3 tablespoons of ice water while pulsing until the dough just comes together. Add the extra tablespoon if needed.
5. Tip: Keep all ingredients cold for a flakier crust.
6. Press the dough into a 9-inch pie plate and crimp the edges.
7. Chill the crust in the freezer for 15 minutes.
8. In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
9. Whisk in the eggs one at a time until fully incorporated.
10. Gradually whisk in the evaporated milk until the filling is homogenous.
11. Pour the filling into the chilled crust.
12. Bake at 425°F for 15 minutes.
13. Reduce the oven temperature to 350°F without opening the door.
14. Bake for 40-45 minutes more, until the center is set and a knife inserted comes out clean.
15. Tip: Shield the crust edges with foil if they brown too quickly.
16. Cool the pie completely on a wire rack for at least 4 hours.
17. For the whipped cream, chill a metal bowl and beaters for 10 minutes.
18. In the chilled bowl, beat the heavy cream on medium-high speed until soft peaks form.
19. Add the powdered sugar, vanilla extract, and cinnamon.
20. Beat until stiff peaks form, about 1-2 minutes more.
21. Tip: Do not overbeat the cream or it will turn to butter.
22. Slice the cooled pie and serve with a dollop of spiced whipped cream.
Makes for a perfectly creamy, lightly spiced slice. The cinnamon-kissed whipped cream adds a cool, fluffy contrast. Try serving it with a drizzle of salted caramel for a decadent twist.
Maple Pecan Pie with a Buttery Crust
Rich and comforting, this maple pecan pie delivers classic flavor with a homemade buttery crust. Ready in under two hours, it’s perfect for holiday gatherings or a cozy weekend treat.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3-4 tablespoons ice water
For the filling:
– 3 large eggs
– 1 cup pure maple syrup
– 1/2 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 cups pecan halves
Instructions
1. Preheat oven to 350°F.
2. Combine flour and salt in a large bowl.
3. Cut cold butter into flour mixture using a pastry cutter until pea-sized crumbs form.
4. Add ice water, one tablespoon at a time, mixing with a fork until dough just comes together.
5. Shape dough into a disk, wrap in plastic, and refrigerate for 15 minutes.
6. Roll dough out on a floured surface to a 12-inch circle.
7. Transfer dough to a 9-inch pie dish, trim edges, and crimp.
8. Place pecans evenly in the pie crust.
9. Whisk eggs in a medium bowl until smooth.
10. Add maple syrup, sugar, melted butter, vanilla, and salt to eggs, whisking until fully combined.
11. Pour filling over pecans in the crust.
12. Bake at 350°F for 45-50 minutes, until center is set and crust is golden brown.
13. Cool pie completely on a wire rack for at least 2 hours before slicing.
Heavenly when served warm, the filling is gooey and sweet with a subtle maple depth, while the crust stays flaky. Top with a scoop of vanilla ice cream for a classic pairing, or drizzle with extra maple syrup for added richness.
Apple Cranberry Pie with Streusel Topping
Holiday gatherings call for a pie that balances sweet and tart. This apple cranberry version with a buttery streusel topping delivers both. It’s a straightforward dessert that feels special without fuss.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
For the filling:
– 6 cups peeled, thinly sliced apples (about 4-5 medium apples)
– 1 cup fresh or frozen cranberries
– 3/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
For the streusel topping:
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup old-fashioned rolled oats
For assembly:
– 1 store-bought or homemade 9-inch pie crust, unbaked
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the unbaked pie crust in a 9-inch pie dish; trim and crimp the edges.
3. In a large bowl, combine the sliced apples, cranberries, granulated sugar, 1/4 cup flour, cinnamon, and nutmeg. Toss until evenly coated.
4. Pour the apple-cranberry mixture into the prepared pie crust, spreading it evenly.
5. In a medium bowl, combine 1 cup flour, brown sugar, and oats for the streusel topping.
6. Add the cold cubed butter to the streusel mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until coarse crumbs form. Tip: Keep the butter cold for a flakier streusel.
7. Sprinkle the streusel topping evenly over the fruit filling, covering it completely.
8. Place the pie on a baking sheet to catch any drips. Bake at 375°F for 50-55 minutes, or until the streusel is golden brown and the filling is bubbling. Tip: If the streusel browns too quickly, loosely tent the pie with aluminum foil after 30 minutes.
9. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. Tip: This cooling time allows the filling to set properly, preventing a runny slice.
Nothing beats the contrast of tender, spiced fruit against the crisp, oat-flecked streusel. The cranberries add a bright, tart pop that cuts through the sweetness. Serve it warm with a scoop of vanilla ice cream for the ultimate cozy dessert.
Chocolate Bourbon Pecan Pie
Fusing classic pecan pie with rich chocolate and a hint of bourbon creates a decadent dessert. This version is surprisingly simple to make. You’ll get a gooey, nutty filling in a flaky crust.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the Crust
– 1 (9-inch) unbaked pie crust, chilled
For the Filling
– 3 large eggs
– 1 cup light corn syrup
– 1/2 cup granulated sugar
– 1/4 cup packed dark brown sugar
– 4 tbsp unsalted butter, melted and cooled
– 2 tbsp bourbon
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 1/2 cups pecan halves
– 3/4 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the chilled pie crust into a 9-inch pie plate. Crimp the edges.
3. In a large bowl, whisk the 3 large eggs until frothy.
4. Add the 1 cup light corn syrup, 1/2 cup granulated sugar, and 1/4 cup packed dark brown sugar to the eggs. Whisk until smooth.
5. Whisk in the 4 tbsp melted butter, 2 tbsp bourbon, 1 tsp vanilla extract, and 1/4 tsp salt.
6. Tip: Toasting the pecans first enhances their flavor. Spread the 1 1/2 cups pecan halves on a baking sheet and toast in the preheated oven for 5-7 minutes, watching closely to prevent burning.
7. Let the toasted pecans cool for 5 minutes.
8. Sprinkle the 3/4 cup chocolate chips evenly over the bottom of the pie crust.
9. Arrange the toasted pecan halves over the chocolate chips in a single layer.
10. Tip: Pour the filling slowly to avoid disturbing the nut and chocolate layer. Carefully pour the prepared filling over the pecans and chocolate.
11. Tip: To prevent over-browning, cover the crust edges with foil or a pie shield.
12. Bake the pie on the center oven rack at 350°F for 50-55 minutes. The center should be set and only jiggle slightly when shaken.
13. Transfer the pie to a wire rack. Let it cool completely for at least 4 hours before slicing.
This pie sets into a firm, sliceable texture with a rich, fudgy layer from the melted chocolate. The bourbon adds a warm, complex note that balances the sweetness. Try serving a slice slightly warm with a scoop of vanilla ice cream for a perfect contrast.
Deep-Dish Pumpkin Pie with Caramel Drizzle
Baking a deep-dish pumpkin pie transforms a classic dessert into a showstopper. This version features a rich, spiced filling and a decadent caramel drizzle. It’s perfect for holidays or any cozy gathering.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 65 minutes
Ingredients
For the crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 3 tbsp ice water
For the filling:
– 2 cups pumpkin puree (not pie filling)
– 3/4 cup packed brown sugar
– 2 large eggs
– 1 cup heavy cream
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
For the caramel drizzle:
– 1/2 cup granulated sugar
– 3 tbsp unsalted butter
– 1/4 cup heavy cream
– 1/4 tsp vanilla extract
Instructions
1. Preheat oven to 375°F.
2. In a food processor, pulse 1 1/2 cups all-purpose flour, 1/2 cup cold cubed unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt until crumbly.
3. Add 3 tbsp ice water and pulse until dough just comes together. Tip: Overmixing makes the crust tough.
4. Press dough evenly into a 9-inch deep-dish pie plate. Chill for 15 minutes.
5. In a large bowl, whisk 2 cups pumpkin puree, 3/4 cup packed brown sugar, 2 large eggs, 1 cup heavy cream, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp salt until smooth.
6. Pour filling into chilled crust. Bake at 375°F for 15 minutes.
7. Reduce oven temperature to 350°F. Bake for 45-50 minutes until center is set but slightly jiggly. Tip: Cover crust edges with foil if browning too quickly.
8. Cool pie completely on a wire rack, about 2 hours.
9. For caramel, heat 1/2 cup granulated sugar in a saucepan over medium heat until melted and amber-colored, about 5-7 minutes. Tip: Do not stir to avoid crystallization.
10. Remove from heat. Whisk in 3 tbsp unsalted butter until melted.
11. Carefully whisk in 1/4 cup heavy cream and 1/4 tsp vanilla extract until smooth.
12. Cool caramel slightly, then drizzle over pie.
Serve this pie chilled or at room temperature. Silky pumpkin filling contrasts with a flaky, buttery crust and a sweet, sticky caramel topping. Sprinkle with sea salt or toasted pecans for extra crunch.
Rustic Apple Pie with a Flaky Lattice Crust
Oven-baked comfort food doesn’t get more classic than this. Rustic apple pie with a flaky lattice crust is a timeless dessert that’s perfect for any occasion. It combines sweet, spiced apples with a buttery, golden crust for a truly satisfying treat.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
For the crust:
– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, cold and cubed
– 1 tsp salt
– 1/4 cup ice water
For the filling:
– 6 large Granny Smith apples, peeled and sliced
– 3/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
For assembly:
– 1 egg, beaten
– 1 tbsp granulated sugar
Instructions
1. Combine 2 1/2 cups all-purpose flour, 1 cup cold cubed unsalted butter, and 1 tsp salt in a food processor. 2. Pulse until the mixture resembles coarse crumbs. 3. Gradually add 1/4 cup ice water while pulsing until the dough just comes together. 4. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes. 5. In a large bowl, toss 6 peeled and sliced Granny Smith apples with 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tbsp lemon juice. 6. Preheat your oven to 375°F. 7. Roll out one dough disc to fit a 9-inch pie dish. 8. Transfer the dough to the pie dish and trim the edges. 9. Fill the crust with the apple mixture, mounding it slightly in the center. 10. Roll out the second dough disc and cut it into 1-inch strips. 11. Weave the strips into a lattice pattern over the filling. 12. Crimp the edges to seal the lattice strips to the bottom crust. 13. Brush the lattice with 1 beaten egg. 14. Sprinkle 1 tbsp granulated sugar over the top. 15. Bake at 375°F for 45-50 minutes, until the crust is golden brown and the filling is bubbling. 16. Let the pie cool on a wire rack for at least 2 hours before slicing.
Keep in mind that letting the pie cool completely allows the filling to set, preventing a runny slice. The flaky crust shatters with each bite, revealing tender, cinnamon-spiced apples. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it cold for a firmer, more portable treat.
Sweet Potato Pie with Marshmallow Topping
Zesty sweet potatoes meet fluffy marshmallows in this comforting dessert. This pie combines creamy filling with a toasted topping for a classic American treat. It’s perfect for holidays or cozy nights.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
For the crust:
– 1 9-inch pie crust (store-bought or homemade)
For the filling:
– 2 cups mashed sweet potatoes (about 2 medium potatoes)
– 3/4 cup granulated sugar
– 1/2 cup evaporated milk
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
For the topping:
– 2 cups mini marshmallows
Instructions
1. Preheat oven to 350°F.
2. Place pie crust in a 9-inch pie dish and crimp edges.
3. Prick bottom of crust with a fork 10 times to prevent bubbling.
4. Bake crust for 10 minutes until lightly golden.
5. Peel and cube sweet potatoes.
6. Boil sweet potatoes in water for 15 minutes until fork-tender.
7. Drain potatoes and mash until smooth with no lumps.
8. In a large bowl, combine mashed sweet potatoes, granulated sugar, evaporated milk, eggs, melted butter, cinnamon, nutmeg, and salt.
9. Whisk mixture for 2 minutes until fully blended and creamy.
10. Pour filling into pre-baked crust, smoothing top with a spatula.
11. Bake pie at 350°F for 45 minutes until center is set and edges are firm.
12. Remove pie from oven and let cool for 10 minutes.
13. Evenly scatter mini marshmallows over the entire surface of the pie.
14. Return pie to oven and bake for 5 minutes until marshmallows are puffed and lightly browned.
15. Cool pie on a wire rack for at least 2 hours before slicing.
Buttery sweet potato filling contrasts with gooey, toasted marshmallows. Serve warm with a dollop of whipped cream or alongside coffee for a comforting finish. Leftovers keep well refrigerated for up to 3 days.
Cranberry Pear Pie with Walnut Crust
Holiday gatherings call for showstopping desserts that balance sweet and tart. This cranberry pear pie with walnut crust delivers exactly that—a festive treat with a nutty, buttery base and vibrant filling. It’s surprisingly simple to assemble, even for novice bakers.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup finely chopped walnuts
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup granulated sugar
– 1/4 tsp salt
– 3-4 tbsp ice water
For the filling:
– 3 medium pears, peeled and sliced 1/4-inch thick
– 1 1/2 cups fresh cranberries
– 3/4 cup granulated sugar
– 2 tbsp cornstarch
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
Instructions
1. Preheat oven to 375°F. Grease a 9-inch pie dish.
2. In a food processor, pulse flour, walnuts, sugar, and salt until walnuts are finely ground.
3. Add cold butter cubes. Pulse until mixture resembles coarse crumbs.
4. Drizzle in ice water, 1 tbsp at a time, pulsing just until dough comes together when pinched.
5. Tip: Avoid overmixing to keep the crust tender.
6. Press dough evenly into the pie dish and up the sides. Chill for 15 minutes.
7. In a large bowl, toss pear slices, cranberries, sugar, cornstarch, cinnamon, nutmeg, and lemon juice until coated.
8. Spoon filling into the chilled crust, spreading it evenly.
9. Bake at 375°F for 50-55 minutes, until crust is golden and filling is bubbling.
10. Tip: Place a baking sheet underneath to catch any drips.
11. Cool pie on a wire rack for at least 2 hours before slicing.
12. Tip: Letting it cool fully prevents a runny filling.
Golden, flaky crust contrasts with the soft, jammy filling, where tart cranberries mellow the sweet pears. Serve warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream for a refreshing twist.
Caramel Apple Pie with a crumbly topping
Falling leaves and crisp air call for this comforting dessert. Caramel apple pie combines tart apples with sweet caramel under a buttery crumb topping. It’s the perfect treat for any autumn gathering.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
For the filling:
– 6 medium Granny Smith apples, peeled and thinly sliced
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup caramel sauce
For the crumb topping:
– 1 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup old-fashioned rolled oats
For assembly:
– 1 store-bought pie crust
– 1 tbsp milk
– 1 tbsp granulated sugar
Instructions
1. Preheat oven to 375°F.
2. Place pie crust in a 9-inch pie dish and crimp edges.
3. In a large bowl, combine sliced apples, 1/2 cup granulated sugar, 1/4 cup flour, cinnamon, nutmeg, and salt.
4. Pour caramel sauce over apple mixture and toss until evenly coated.
5. Transfer apple filling into the prepared pie crust, spreading it evenly.
6. In a medium bowl, combine 1 cup flour, brown sugar, and oats for the topping.
7. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
8. Sprinkle crumb topping evenly over the apple filling, covering it completely.
9. Brush edges of pie crust with milk and sprinkle with 1 tbsp granulated sugar.
10. Place pie on a baking sheet to catch any drips.
11. Bake at 375°F for 50-55 minutes, until topping is golden brown and filling is bubbling.
12. Let pie cool completely on a wire rack for at least 2 hours before slicing.
Deliciously warm with a scoop of vanilla ice cream, this pie features a crisp, buttery topping over tender, caramel-coated apples. The contrast between the tart apples and sweet caramel creates a balanced flavor profile. For a creative twist, serve individual slices drizzled with extra caramel sauce and a sprinkle of sea salt.
Savory Turkey Pot Pie with Herb Crust
Brace yourself for comfort food at its finest—this savory turkey pot pie transforms leftover turkey into a creamy, vegetable-packed filling, all tucked under a flaky herb-flecked crust. It’s a hearty, one-dish meal that’s perfect for chilly evenings.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– For the filling: 3 cups cooked turkey, shredded; 1 cup frozen peas; 1 cup frozen carrots, diced; 1/2 cup onion, diced; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 1/2 cup heavy cream; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper
– For the crust: 1 sheet store-bought puff pastry, thawed; 1 egg, beaten; 1 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F. 2. In a large skillet over medium heat, melt the butter. 3. Add the diced onion and cook for 5 minutes until softened. 4. Sprinkle in the flour and stir constantly for 2 minutes to form a roux—this prevents a raw flour taste. 5. Gradually whisk in the chicken broth until smooth. 6. Stir in the heavy cream, dried thyme, salt, and black pepper. 7. Bring the mixture to a simmer and cook for 5 minutes until thickened. 8. Add the shredded turkey, frozen peas, and frozen carrots, stirring to combine. 9. Transfer the filling to a 9-inch pie dish. 10. Unfold the puff pastry sheet and place it over the filling, trimming any excess. 11. Brush the pastry with the beaten egg for a golden finish. 12. Cut 3-4 small slits in the top to allow steam to escape. 13. Bake at 400°F for 25-30 minutes, until the crust is puffed and golden brown. 14. Remove from the oven and sprinkle with fresh parsley. 15. Let the pie rest for 10 minutes before serving—this helps the filling set.
Perfectly flaky and rich, this pie delivers a creamy interior with tender turkey and vegetables. Serve it warm with a simple green salad for a balanced meal that’s sure to satisfy.
Mini Pumpkin Cheesecake Pies
Holiday gatherings call for impressive yet simple desserts. Mini pumpkin cheesecake pies deliver rich flavor in a single bite. They combine classic fall spices with a creamy, no-bake filling.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tbsp unsalted butter, melted
For the filling:
– 8 oz cream cheese, softened to room temperature
– 1 cup canned pumpkin puree
– 1/2 cup powdered sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1 cup heavy whipping cream
Instructions
1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
3. Firmly press about 2 tablespoons of the crumb mixture into the bottom of each muffin cup. Tip: Use the bottom of a small glass to compact the crust evenly.
4. Bake the crusts for 8 minutes. Remove from the oven and let cool completely on a wire rack.
5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
6. Add the pumpkin puree, powdered sugar, cinnamon, ginger, and nutmeg to the cream cheese. Beat until fully combined and no streaks remain.
7. In a separate chilled bowl, beat the heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 2-3 minutes. Tip: Chill your bowl and beaters beforehand for faster whipping.
8. Gently fold the whipped cream into the pumpkin-cheese mixture until just combined. Avoid overmixing to keep the filling light.
9. Divide the filling evenly among the cooled crusts, smoothing the tops with a spoon or offset spatula.
10. Refrigerate the pies for at least 4 hours, or until the filling is fully set. Tip: For best results, chill overnight.
Makes a delightful dessert with a spiced, creamy texture that contrasts the crunchy crust. The flavor deepens after chilling, making these pies perfect for preparing ahead. Serve them garnished with a dollop of extra whipped cream or a sprinkle of cinnamon for an elegant finish.
Butterscotch Cream Pie with Cashew Crust
Unbelievably smooth butterscotch cream pie with a nutty cashew crust is a dessert that feels both indulgent and surprisingly simple to make. This recipe delivers a rich, caramel-like filling that sets perfectly in a crisp, buttery crust. You’ll love the contrast between the silky cream and the crunchy base.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– For the crust:
– 1 1/2 cups raw cashews
– 1/4 cup granulated sugar
– 5 tbsp unsalted butter, melted
– 1/4 tsp salt
– For the filling:
– 1 cup packed dark brown sugar
– 1/4 cup unsalted butter
– 1 1/2 cups heavy cream
– 1/4 cup cornstarch
– 3 large egg yolks
– 1 tsp vanilla extract
– 1/4 tsp salt
– For topping:
– 1 cup heavy cream
– 2 tbsp powdered sugar
Instructions
1. Preheat oven to 350°F.
2. Pulse 1 1/2 cups raw cashews in a food processor until finely ground, but not pasty.
3. Mix ground cashews with 1/4 cup granulated sugar, 5 tbsp melted butter, and 1/4 tsp salt in a bowl until combined.
4. Press mixture firmly into a 9-inch pie dish, covering bottom and sides evenly.
5. Bake crust for 12-15 minutes until golden brown, then cool completely on a wire rack.
6. Combine 1 cup dark brown sugar and 1/4 cup butter in a saucepan over medium heat, stirring until sugar dissolves and mixture bubbles, about 5 minutes.
7. Whisk 1 1/2 cups heavy cream, 1/4 cup cornstarch, 3 egg yolks, and 1/4 tsp salt in a separate bowl until smooth.
8. Slowly pour cream mixture into saucepan, whisking constantly to prevent lumps.
9. Cook over medium heat, stirring continuously, until mixture thickens and coats the back of a spoon, about 8-10 minutes.
10. Remove from heat and stir in 1 tsp vanilla extract.
11. Pour filling into cooled crust and smooth top with a spatula.
12. Press plastic wrap directly onto filling surface to prevent a skin from forming.
13. Chill pie in refrigerator for at least 4 hours until set.
14. Whip 1 cup heavy cream and 2 tbsp powdered sugar with a mixer on high speed until stiff peaks form, about 3-4 minutes.
15. Spread or pipe whipped cream over chilled pie before serving.
Velvety butterscotch filling contrasts beautifully with the crunchy, slightly salty cashew crust. The pie slices cleanly, revealing layers of creamy texture and nutty flavor. For a creative twist, sprinkle extra crushed cashews on top or drizzle with caramel sauce just before serving.
Gingered Pear Pie with Almond Oat Topping
Gingered pear pie offers a cozy twist on a classic dessert. Fresh pears and warm ginger create a comforting filling, while an almond oat topping adds satisfying crunch. This recipe comes together with straightforward steps for a delicious result.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the filling:
– 6 medium ripe pears, peeled, cored, and sliced 1/4-inch thick
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tablespoon fresh ginger, finely grated
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
For the topping:
– 1 cup old-fashioned rolled oats
– 1/2 cup all-purpose flour
– 1/2 cup sliced almonds
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, cold and cubed
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 375°F. Grease a 9-inch pie dish.
2. In a large bowl, combine the sliced pears, granulated sugar, 1/4 cup flour, grated ginger, cinnamon, and 1/4 teaspoon salt. Toss until the pears are evenly coated.
3. Transfer the pear mixture into the prepared pie dish, spreading it into an even layer.
4. In a medium bowl, combine the oats, 1/2 cup flour, sliced almonds, brown sugar, and 1/4 teaspoon salt.
5. Add the cold, cubed butter to the oat mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
6. Sprinkle the oat topping evenly over the pear filling in the pie dish.
7. Place the pie dish on a baking sheet to catch any drips. Bake at 375°F for 40-45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
8. Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving to allow the filling to set.
Keep the topping crisp by ensuring your butter is cold and not over-mixing. Key to this pie’s appeal is the contrast between the soft, spiced pear filling and the crunchy, nutty oat topping. Serve it warm with a scoop of vanilla ice cream for a delightful dessert.
No-Bake Pumpkin Mousse Pie
Rustle up this no-bake pumpkin mousse pie for a fuss-free fall dessert. It combines a spiced graham cracker crust with a creamy, airy filling. You’ll have it ready in under 30 minutes of active work.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 tsp ground cinnamon
– 6 tbsp unsalted butter, melted
For the filling:
– 1 (15 oz) can pumpkin puree
– 1 (8 oz) package cream cheese, softened to room temperature
– 1 cup powdered sugar
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup heavy whipping cream, cold
– 1 tsp pure vanilla extract
For garnish (optional):
– Additional whipped cream
– A pinch of cinnamon
Instructions
1. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 tsp ground cinnamon.
2. Pour 6 tbsp melted unsalted butter into the crumb mixture and stir until all crumbs are evenly moistened.
3. Tip: Press the crust firmly into a 9-inch pie dish using the bottom of a measuring cup for an even, compact layer.
4. Place the crust in the refrigerator to set for at least 15 minutes while you prepare the filling.
5. In a large mixing bowl, beat 1 (8 oz) package of softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
6. Add 1 cup powdered sugar, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp salt to the cream cheese and beat until fully combined.
7. Tip: Scrape down the sides of the bowl with a spatula to ensure no unmixed ingredients remain.
8. Beat in 1 (15 oz) can of pumpkin puree until the mixture is uniform and no streaks remain.
9. In a separate chilled bowl, pour 1 cup cold heavy whipping cream and 1 tsp pure vanilla extract.
10. Whip the cream on high speed until stiff peaks form, which takes about 2-3 minutes.
11. Tip: Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping to help the cream thicken faster.
12. Gently fold the whipped cream into the pumpkin mixture using a spatula until just combined and no white streaks are visible.
13. Remove the chilled crust from the refrigerator and spoon the pumpkin mousse filling into it, spreading it evenly with the spatula.
14. Smooth the top of the filling with the back of a spoon or an offset spatula.
15. Refrigerate the pie for at least 4 hours, or until the filling is fully set and firm to the touch.
16. Before serving, garnish with additional whipped cream and a pinch of cinnamon if desired.
This pie delivers a light, fluffy texture that melts in your mouth with rich pumpkin and warm spice flavors. Try serving it with a drizzle of caramel sauce or a sprinkle of toasted pecans for added crunch.
Cranberry Apple Chess Pie
Grab a classic Southern dessert and give it a festive twist. This Cranberry Apple Chess Pie combines tart cranberries, sweet apples, and a rich, custardy filling. It’s surprisingly simple to make for any holiday table or cozy winter night.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
For the crust:
– 1 (9-inch) unbaked pie crust
For the filling:
– 1 cup fresh cranberries
– 1 medium apple, peeled and diced (about 1 cup)
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1 tbsp white vinegar
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.
3. In a medium bowl, combine the fresh cranberries and diced apple. Tip: Use a tart apple like Granny Smith for balance.
4. Spread the cranberry-apple mixture evenly over the bottom of the pie crust.
5. In a separate large bowl, whisk together the granulated sugar and melted butter until smooth.
6. Add the eggs one at a time, whisking well after each addition.
7. Whisk in the white vinegar, vanilla extract, and salt until fully incorporated. Tip: The vinegar helps create a tender filling.
8. Pour the filling mixture over the cranberries and apples in the crust.
9. Bake the pie on the center rack of the oven for 50-55 minutes. Tip: The pie is done when the center is set and a knife inserted comes out clean.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
Perfectly baked, this pie offers a creamy, slightly tangy filling studded with soft fruit. The cranberries add a bright pop against the sweet custard. Serve it slightly warm with a scoop of vanilla ice cream for a delightful contrast.
Triple Chocolate Silk Pie with Hazelnut Crust
Brace yourself for a chocolate lover’s dream. This pie combines three types of chocolate in a silky filling, all nestled in a crunchy hazelnut crust. It’s surprisingly simple to make for such an impressive dessert.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– For the crust:
– 1 1/2 cups finely ground hazelnuts
– 1/4 cup granulated sugar
– 5 tbsp unsalted butter, melted
– For the filling:
– 8 oz semisweet chocolate, finely chopped
– 4 oz milk chocolate, finely chopped
– 2 oz white chocolate, finely chopped
– 1/4 cup unsalted butter, at room temperature
– 1 (14 oz) can sweetened condensed milk
– 1 tsp pure vanilla extract
– 1 cup heavy whipping cream, cold
– For garnish (optional):
– Whipped cream
– Chopped hazelnuts
– Chocolate shavings
Instructions
1. Preheat your oven to 350°F.
2. In a medium bowl, combine 1 1/2 cups ground hazelnuts, 1/4 cup sugar, and 5 tbsp melted butter until the mixture resembles wet sand.
3. Press the nut mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
4. Bake the crust for 10 minutes, or until it is fragrant and lightly golden. Tip: Press the crust with the back of a spoon for a compact, even layer.
5. Remove the crust from the oven and let it cool completely on a wire rack.
6. Place the 8 oz semisweet chocolate, 4 oz milk chocolate, and 2 oz white chocolate in a large heatproof bowl.
7. In a small saucepan over medium heat, warm the entire can of sweetened condensed milk, stirring constantly, until it just begins to bubble at the edges.
8. Immediately pour the hot condensed milk over the chopped chocolate.
9. Let the mixture sit, undisturbed, for 2 minutes to allow the chocolate to melt.
10. Add 1/4 cup room-temperature butter and 1 tsp vanilla extract to the bowl.
11. Whisk the chocolate mixture vigorously until it is completely smooth, glossy, and all ingredients are fully incorporated. Tip: Ensure your butter is soft to prevent the filling from seizing.
12. In a separate chilled bowl, use an electric mixer to whip 1 cup of cold heavy cream until stiff peaks form.
13. Gently fold the whipped cream into the chocolate mixture in three additions until no white streaks remain. Tip: Fold gently to maintain the airy texture of the whipped cream.
14. Pour the filling into the cooled crust and smooth the top with a spatula.
15. Refrigerate the pie for at least 4 hours, or until the filling is completely set.
16. Garnish with whipped cream, chopped hazelnuts, and chocolate shavings if desired before serving.
Firm yet yielding, the silken filling melts on the tongue with deep, milky, and white chocolate notes. The hazelnut crust provides a essential nutty crunch. Serve chilled slices with a drizzle of salted caramel for a contrasting flavor boost.
Conclusion
Zesty, sweet, and savory—these 19 Thanksgiving pie recipes offer something for every taste. We hope you find a new favorite to grace your holiday table! Give one a try, leave a comment with your top pick, and share this roundup on Pinterest to spread the pie love. Happy baking!
