Classic pumpkin, bourbon-caramel apple, cranberry meringue, pecan cream, and more reasons to save room for dessert. Some people will happily eat a slice of cheesecake after Thanksgiving dinner. We respect that. But this list of Thanksgiving pie recipes is for those of us who already have our forks poised over the pie table, whipped cream at the ready. You’ll find the classics: silky pumpkin pie, gooey pecan pie, and apple pie with a double crust and another with cinnamon crumble.
Then things get interesting: cranberry meringue with lime-sharpened curd, butterscotch custard with a blanket of toasted marshmallow, a pecan cream pie that doesn’t know when to stop layering. We’ve also got chilled chocolate pies, citrusy custards, and more than a few excellent candidates for breakfast the next morning. Need more inspiration? Browse our favorite pie recipes or the rest of our Thanksgiving desserts.
For help with the pastry, check out our guide to making better pie or the best store-bought pie crusts. Silky pumpkin custard, a buttery, flaky crust, and just the right amount of warming spice. Maple syrup and vanilla bring extra depth to this Thanksgiving classic, which has converted more than a few pumpkin pie skeptics. A beautiful lattice crust is just the introduction. Beneath it, Honeycrisp apples meet smoky burnt-sugar caramel and a generous pour of bourbon.
Give this pie plenty of time to cool
Give this pie plenty of time to cool before slicing. “This old Gramma has been baking pies for MANY years and this is by far the best pecan pie recipe I have ever used,” wrote one of our readers. Gramma from Chattanooga, Tennessee, we salute you. That crimson cranberry-lime curd is as tart and punchy as it looks; a billowing meringue cap supplies the sweetness. Start the day before serving so the filling has ample time to set.
Claire Saffitz’s deep-dish apple pie builds flavor with reduced cider, vanilla, and cardamom. Sweet-tart Pink Ladies are our first choice for the filling, but plenty of other excellent baking apples work. If pecan pie and cream pie had a very ambitious child, this would be it. A nut-packed base, brown sugar custard, tangy whipped cream, and candied pecans make each slice a four-layer event.
Detroit’s Sister Pie brings the drama with a flaky crust, dark chocolate ganache, salty-sweet butterscotch custard, and a homemade marshmallow topping toasted to golden peaks. It’s a project, but what a payoff. This classic Gourmet dessert makes a compelling case for ousting apples at Thanksgiving (jk, obviously you have to make both). Firm-ripe Anjou or Bartlett pears, a little nutmeg, and a flaky lattice crust are all it takes.
Fresh ginger and a trio of warming spices
Fresh ginger and a trio of warming spices bring depth to the sweet potato custard. The coup de grâce: a cloud of marshmallow-spiked whipped cream that gives sweet potato casserole some dessert-table competition. The lemon filling means business—it gets the zest of four whole lemons. A towering crown of toasted meringue brings the drama, but you can break up the work over a few days.
All the cozy spice of pumpkin pie, with a cloudlike filling and a crisp Biscoff cookie crust. No baking required, but build in plenty of chilling time to achieve that dreamy texture. For anyone who prefers streusel to a pastry lattice, this is your pie. A thick layer of cinnamon-spiced apples settles beneath a buttery crumb topping. A scoop of vanilla ice cream is highly encouraged.
Alison Roman’s Southern-style custard pie brings lemon zest, tangy buttermilk, and optional saffron to a tender, flaky crust. The saffron adds a delicate floral note and gives the filling its golden glow. Inspired by the author’s Filipino family holiday traditions, this striking purple pie uses jarred ube halaya and coconut milk for a silky filling. A pearly marshmallow whip makes it look positively regal.
Think giant peanut butter cup + graham cracker
Think giant peanut butter cup + graham cracker crust. A fudgy chocolate layer sits beneath airy peanut butter mousse. This isn’t the time for drippy natural peanut butter; the conventional creamy stuff gives the filling its velvety texture. Like your best cappuccino, but in pie form. Espresso and cold-brew concentrate infuse the cool, silky custard; a buttery oatmeal cookie crust adds crunch, and mascarpone keeps the whipped cream standing tall.
Coffee ice cream, bourbon fudge, toasted pecans, and an Oreo crust make a gloriously rich frozen pie. Assemble it up to four days ahead and save that precious oven space for Thanksgiving dinner. Maple syrup sweetens the warmly spiced pumpkin custard, while a toasty oat-flour crust makes this Gourmet adaptation a welcome gluten-free alternative. Use certified gluten-free oat flour and a labeled gluten-free flour blend.
This pecan pie’s dating app profile would read: “Gooey brown sugar filling, bittersweet chocolate throughout, cocoa crust, fluffy chocolate cream on top.” Are we swiping right? Obviously. A tart, silky filling and billows of whipped cream make this pie a welcome break from all the brown sugar and spice. An egg yolk in the graham cracker crust helps it hold together for clean slices.
This Pennsylvania Dutch specialty is all about molasses:
This Pennsylvania Dutch specialty is all about molasses: dark, sticky, and delicious beneath a crumbly topping that bakes into a striking marbled surface. A spoonful of whipped cream makes a fine companion. What makes this British classic so brilliant? Instead of canned dulce de leche, we make a deep, chewy caramel sauce and add a layer of salted nuts. Bananas and whipped cream take it home.
Inspired by Greek bougatsa, this skillet-baked pie uses rumpled sheets of phyllo instead of traditional pastry. Don’t sweat the tears and folds; they’re what give the cinnamon-scented custard pie its dramatic, shatteringly crisp top. This old-school chocolate cream pie gets its deep flavor from bittersweet and unsweetened chocolate. A crisp cookie crust and generous swoop of whipped cream complete the diner-dessert fantasy.
Think of this pie as a Samoa cookie gone grand: a coconut-graham crust, chewy caramel, silky coconut custard, and toasted flakes on top. Coconut lovers, this is your moment. A salty-sweet peanut-and-graham-cracker crust, banana-packed custard, and a mountain of whipped cream. The peanut topping makes this especially good for anyone who believes banana pudding could use a little crunch.
Imagine pumpkin pie with pecan pie’s best feature:
Imagine pumpkin pie with pecan pie’s best feature: that crunchy, candied nut topping. Now spike the custard with rye whiskey and deepen the crust’s flavor with rye flour. The best of both worlds, indeed. Lemon, lime, and orange join forces in a creamy, tangy no-bake pie with a Biscoff cookie crust. It’s the refreshing little palate reset your Thanksgiving dessert table might need.
This Southern specialty folds chocolate chips, bourbon, and your choice of pecans or walnuts into a gooey brown sugar filling. A generous pinch of salt keeps all that sweetness in check. Before you ask: Yes, it’s dessert. No, there’s no chopped meat in this version. Instead, you get a glorious jumble of dried fruits, apples, warm spices, and rum tucked beneath a golden lattice crust.
Prepare the filling at least 24 hours before assembly, or freeze it up to three months ahead. Cherries at Thanksgiving? Absolutely, when you’re using frozen fruit. Almond flour makes the pastry especially tender, while lime zest brightens the tart cherry filling. A classic double-crust pie worth saving a slice of for breakfast.
Source: www.bonappetit.com
