My favorite holiday is Thanksgiving, and my favorite part is pie!. After a meal awash in roasted turkey, sweet potatoes and green bean casseroles, your stomach is rumbling for something sweet.
A slice of pie finishes your Thanksgiving feast, whether it’s classic pumpkin or a traditionally savory meal dotted with more adventurous flavors like cranberry-apple. A great pie can truly elevate your spread.
In this post, I’m covering my go-to Thanksgiving pies. These have become family classics for me, and my pie recipes will be just the thing to impress your guests and sweeten any holiday gathering.
Let’s roll out the dough and get baking!
The 16 Best thanksgiving pie recipes
1. Pumpkin Pie
I look upon autumn and I think of a pumpkin pie baked with love from my kitchen. Along with pumpkin puree made from a fresh pumpkin and mixed spices (cinnamon, nutmeg and ginger) I like to add a tinge of vanilla extract and cloves.
It is indeed the pie crust that brings out the fresh scents of the season.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 (9-inch) unbaked pie crust
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
3. Pour the pumpkin mixture into the unbaked pie crust.
4. Bake at 400°F (200°C) for 15 minutes. Then lower the temperature of the oven to 350°F (175°C) and bake for 35-40 minutes longer, or until a knife inserted near the centre comes out clean.
5. Remove from the oven and cool on a wire rack for 2 hours.
6. Serve chilled or at room temperature.
2. Apple Pie
I like to include ingredients that either add tartness or warmth that complement the apple, and create a deeply comforting aroma in my kitchen. For tartness, Granny Smith apples are my go-to apple for their wonderful blend of tartness and sweetness.
For warmth, I like cinnamon and nutmeg. The brown sugar adds a caramel note.
A bit of vanilla extract takes the filling to the next level.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and cut into small pieces
1/4 cup ice water
6 cups thinly sliced, peeled apples (such as Granny Smith)
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons all-purpose flour
Instructions
1. In a large bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle in ice water, tossing with a fork, until you have a piece of dough that you can gather into a ball. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
2. Heat oven to 425°F (220°C). On a lightly floured work surface, roll out one disc to fit a 9-inch pie plate. Transfer to pie plate; trim to leave about 1 inch beyond edge of plate.
3. Toss apples in a large bowl with the granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice and flour until coated well. Dump apple mixture into the pie plate that has the crust already in it.
4. Roll out the second disc of dough. Place it over the filling; trim, seal and flute edges. Cut slits in the top crust to allow steam to escape.
5. Bake in a preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust brown too quickly, cover the edges with foil.
6. Cool the pie on a wire rack before serving to allow the filling to set. This classic apple pie is now ready to enjoy.
3. Pecan Pie
There is something comforting about this classic dessert that I can’t resist. While I adore the buttery filling, I think the star is the toasted pecans.
The recipe I just can’t live without has an optional little dash of bourbon, a pinch of vanilla and a pinch of brown sugar.
Ingredients
- 1 cup of light corn syrup
- 1 cup of granulated sugar
- 3 large eggs
- 1/4 cup of unsalted butter, melted
- 1 teaspoon of pure vanilla extract
- 1 1/2 cups of pecan halves or pieces
- 1 unbaked 9-inch pie crust
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together the corn syrup, sugar, eggs, melted butter, and vanilla.
3. Stir in the pecans until they are evenly coated by the filling mixture.
4. Pour the pecan mixture into the unbaked pie crust.
5. Bake in a preheated oven for 60 to 70 minutes, or until the filling is set and the pie is golden brown. After the first 25 minutes, cover the pie with aluminum foil to prevent the crust from browning too quickly.
6. Allow the pie to cool completely on a wire rack before serving.
4. Sweet Potato Pie
I’m a sucker for comfort food and sweet treats. My favorite comfort food is a sweet potato pie with a little cinnamon and brown sugar and nutmeg.
Maybe even a dash of vanilla.
Ingredients
2 cups mashed sweet potatoes
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 unbaked 9-inch pie crust
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix well the mashed sweet potatoes with the melted butter, mixing in both sugars until well-mixed. 3 Combine the eggs and beat well. Add the milk, cinnamon, nutmeg and vanilla extract. Mix until the filling is smooth.
4. Pour the filling into the unbaked pie crust.
5. Bake in 350ºF (180ºC) oven for 55-60 minutes, until a knife inserted in the center comes out clean.
6. Allow the pie to cool on a wire rack before serving. Enjoy!
5. Cranberry Pie
As the holiday season beckons me closer, I’m inclined to think back to holiday-themed desserts that bring me and mine comfort and joy. One such dessert is composed of tart little cranberries that can be pared with spicy-sweet cinnamon and nutmeg, and always a bit of fragrant orange zest.
Put this and all this into a buttery flaky crust and this pie is as good as it gets.
Ingredients
- 1 unbaked pie crust
- 4 cups fresh cranberries
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup orange juice
- 1 tablespoon grated orange zest
- 2 tablespoons butter, cut into small pieces
- 1 egg, beaten (optional, for egg wash)
Instructions
1. Heat oven to 425°F (220°C), place rack in centre of oven.
2. Filling: In a large bowl combine the cranberries, granulated sugar, brown sugar, flour cinnamon, nutmeg, and salt. Pour in the orange juice, vanilla extract, and orange zest, and stir to combine.
3. Put your pie together: Roll out your bottom crust, and fit it into a 9-inch pie plate. Pour the cranberry filling into your crust. Spread it out so it covers the bottom. Place pieces of butter over the filling.
4. Cover the pie: If you like, top the pie with a lattice pie crust or full pie crust that is gently rolled out and placed on top. Whichever topping you choose, make sure that you cut vents in the top for steam to escape. Brush the top of your pie crust with the beaten egg for a golden sheen.
5. Bake the pie
Put the pie on a baking sheet to catch any drips. Bake for 10 minutes at 425°F, then lower the oven temperature to 350°F (175°C) and bake for 45 minutes more, or until the crust is golden brown and the filling is bubbling.
6. Let the pie cool: Let the pie cool on a wire rack for two or more hours before cutting.
6. Chocolate Cream Pie
One dessert that I love to make and delight in, is a rich chocolate pudding. A silky smooth cocoa filling made with a touch of cornstarch for a thick pudding, and whole milk to make it smooth and creamy.
I love to top it with fresh whipped cream and a buttery graham cracker crust. Its a delight to make and to enjoy.
Ingredients
- 1 pre-baked pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 ounces semi-sweet chocolate, finely chopped
- 4 egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings or cocoa powder for garnish (optional)
Instructions
1. In a medium saucepan, whisk together the sugar, cornstarch, and salt; then slowly whisk in milk.
2. Cook until thickened and bubbly, stirring constantly (this will take anywhere from one to two minutes). Turn off heat.
3. Stir in melted chocolate until smooth, then whisk in a little of the hot mixture to temper the yolks before returning to the pan.
4. Cook over a very low heat, stirring all the time, till it thickens again (don’t boil). Take off the heat and stir in the butter and vanilla extract.
5. Spread the chocolate filling into the baked pie dough. Top the surface with plastic wrap to avoid a skin forming and refrigerate for at least 4 hours or until set.
6. Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the pie, and garnish with chocolate shavings or dust the top with cocoa, if desired.
7. Maple Pie
The maple syrup and buttery pie crust are married, with just the right dash of vanilla, and cinnamon and nutmeg are an extra comfort.
Ingredients
- 1 ⅓ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cut into small pieces
- 4-5 tablespoons ice water
- 1 cup pure maple syrup
- ⅔ cup heavy cream
- ⅓ cup packed light brown sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
1. In a large bowl, whisk the flour and salt for the crust. Using a pastry cutter, work chilled butter into the flour until it resembles coarse crumbs. Add ice water one tablespoon at a time, until the dough comes together when stirred with a fork.
2. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
3. Roll out the chilled dough on a lightly floured surface and press it into a 9-inch pie plate and trim and crimp the edges. Refrigerate the crust while preparing the filling.
4. Heat the maple syrup in a medium saucepan until it just begins to boil; boil it gently for about 5 minutes, then remove it from the heat.
5. Whisk the heavy cream, brown sugar, cornstarch and salt together in a separate bowl. Gradually whisk the mixture into the warm maple syrup until smooth. Cool slightly before whisking in the eggs, melted butter and vanilla extract.
6. Pour filling into prepared crust and bake at 350°F (175°C) for 45-50 minutes or until filling is set and crust golden. Cool before serving. Enjoy your Maple Pie!
8. Cherry Pie
I can think of very few more comforting things in this world than to bake something as good as a cherry pie. The smell of whole cherries emulsified in sugar, a little vanilla and the essence of my choice – cinnamon and almond extract.
The only thing that makes this treat better is the addition of a buttery, flaky crust.
Ingredients
- 2 cups tart cherries, pitted
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract
- 1 teaspoon lemon juice
- 1 tablespoon butter
- 1 pie crust (top and bottom)
- 1 tablespoon milk
- 1 tablespoon sugar (for sprinkling on top)
Instructions
1. Preheat the oven to 425°F (220°C).
2. Combine cherries, sugar, cornstarch, almonds and lemon juice in a saucepan; cook until thickened.
3. Pour the cherry filling into the bottom pie crust. Top the filling with dabs of butter.
4. Put the top crust on the filling, seal the edges and make vents for the steam to pass out.
5. Brush the top crust with milk and sprinkle with sugar.
6. Bake for 45-50 minutes, or until the crust is browned and the cheese is bubbly. Serve warm or at room temperature.
9. Butterscotch Pie
There is something comfortingly nostalgic about a rich, creamy dessert and this pie holds a special place in my heart. I enjoy using brown sugar, butter, and a hint of vanilla extract to make a silky sweet filling.
I find that cream – lots of it – and a dash of salt are vital additions to keep all the flavors in balance.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup brown sugar, packed
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Whipped cream (for topping, optional)
Instructions
1. In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
2. Slowly whisk in the milk. Bring to a simmer over medium heat, whisking until the mixture thickens and starts to bubble.
3. Continue to cook for 2 more minutes, then remove from heat.
4. With a whisk, slowly add 1 cup of the hot mixture to the beaten egg yolks to temper them, then return the egg mixture to the saucepan. Cook for an additional 2 minutes, whisking constantly.
5. Take off heat and stir in the butter and vanilla and combine until mixed.
6. Spoon the butterscotch filling in a crust and smooth the top. Let the pie cool to room temperature and then chill in the refrigerator completely before serving. Top with whipped cream if desired.
10. Lemon Meringue Pie
Pie just seems to make a gathering feel right. I think this might be my favorite.
I like using the best, freshest lemons for maximum citrus flavor, and the light, fluffy meringue topping is the best part. My buttery pie crust is filled with tart lemon curd and then topped with smooth meringue.
Ingredients
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 1 pre-baked 9-inch pie crust
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, whisk together 1 cup sugar, cornstarch, salt and water. Bring to a boil over medium heat and stir for three minutes until thickened.
3. Slowly beat some hot liquid into the egg yolks, then return the mixture to the saucepan. Bring to a boil and cook, stirring constantly for 2 minutes. Remove from the heat.
4. Stir in butter, lemon juice and lemon zest until smooth. Pour the filling into the pre-baked pie crust.
5. Put egg whites with cream of tartar in large mixing bowl and beat until soft peaks form. Gradually beat in 1/2 cup sugar until stiff peaks form.
6. Spread the meringue over the hot lemon filling, making sure to seal the edges into the crust. Bake in the oven for 10-12 minutes, or until the meringue is golden. Cool thoroughly before serving.
11. Blueberry Pie
Give me a homemade blueberry pie, with its juicy blueberry filling and tender flaky crust, and I’m happy. It’s the fresh blueberries that work their magic, but I start with a couple of tablespoons of lemon juice, which brightens everything up.
There’s cinnamon and nutmeg in mine, which gives it a warm flavor.
Ingredients
- 2 cups fresh blueberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 package (14 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
1. Preheat your oven to 425°F (220°C).
2. Add the blueberries, sugar, cornstarch, salt and lemon juice to a large bowl; stir to combine.
3. Roll out one pie crust and fit it into a 9-inch pie pan. Fill the crust with the blueberry mixture and dot with little bits of butter.
4. Cover the filling with the second pie crust, trim the edges, and crimp. Cut a couple slits in the top crust to let the steam escape.
5. Cover with beaten egg and sprinkle with coarse sugar, if wished.
6. Bake about 45-50 minutes, until the crust is golden and the filling is bubbly. Cover the crust edges with foil if they’re browning too quickly. Cool and serve.
12. Bourbon Chocolate Pecan Pie
I love the combination of flavors of this pie, and I always add a generous splash of bourbon for that smoky depth, preferably dark chocolate chunks, which just melt into a luxuriant ganache, and toasted pecans, which give it that satisfying crunch. Let’s make pie!
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup pecan halves
- 1 cup semisweet chocolate chips
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
1. Preheat the oven to 350°F (175°C). Spread the pecan halves and chocolate chips in the unbaked pie crust.
2. Whisk together the eggs, light corn syrup, granulated sugar, brown sugar, butter (melted), bourbon, vanilla extract, and salt in a large mixing bowl.
3. Pour the egg custard over the pecans and chocolate chips in the pie crust.
4. Bake in preheated oven for about 50 to 60 minutes or until filling is set and slightly puffed. It should wiggle in the middle.
5. Take out of the oven and cool the pie completely on a rack before cutting into it, so that the filling has time to set.
6. Optional: top the eggnog with a dollop of whipped cream or a big scoop of vanilla ice cream.
13. Pear Pie
For a really delicious pie, I’d go with a mix of ripe pears, brown sugar and a touch of cinnamon. I’d throw in a dash of vanilla extract and some nutmeg to complement the flavors of the fruit.
And I’d make sure to give it a buttery, flaky crust to wrap it all up.
Ingredients
6-8 medium pears (Bartlett, Anjou, or Bosc), peeled, cored, and sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into small pieces
1 double pie crust (store-bought or homemade)
1 egg (for egg wash)
1 tablespoon water (for egg wash)
Instructions
1. Preheat oven to 425°F (220°C). Fit bottom pie crust in to a 9-inch pie plate, and let excess dough overhang the sides.
2. In a large bowl, place the sliced pears and sprinkle with the lemon juice. Add the granulated sugar, the brown sugar, the flour, the cinnamon, nutmeg, ginger, salt, and vanilla extract, and gently toss to coat the pears well.
3. Pour the pear mixture over the pie shell, spreading it around evenly. Distribute the small pieces of butter on top of the pears.
4. Place second pie crust over filling. Trim overhang and crimp edges to seal. Cut small slits in top crust to allow steam to escape.
5. In a small bowl, combine the egg and water and beat to combine. Brush the egg wash over the top crust.
6. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges are browning before the pie is done, cover them with foil. Let the pie cool on a wire rack before serving.
14. Key Lime Pie
I think a key lime pie should be made with fresh key lime juice – nothing beats the sharpness from real fruit. A little zest for extra zing, a buttery graham cracker crust and some sweetened condensed milk for rich creaminess.
Yum.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup Key lime juice
- 1 tbsp Key lime zest
- Whipped cream for garnish (optional)
- Lime slices for garnish (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the graham cracker crumbs, melted butter and granulated sugar, making sure it is evenly distributed. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish.
3. Bake the crust for about 10 minutes, then let it cool completely.
4. Whisk together the sweetened condensed milk, egg yolks, Key lime juice, and Key lime zest in a mixing bowl.
5. Pour the filling over the cooled crust, bake for 15 to 20 minutes or until the top is just set but still slightly jiggly.
6. Let the pie cool to room temperature, then chill in the fridge for at least 2 hours before serving. If you’re feeling festive, top with whipped cream and lime slices.
15. Blackberry Pie
Blackberries, lemon zest and vanilla. You start with the juicy berries and add just enough of the other two to create a perfect pie – a slice of summer dessert, but works so well in winter too.
Golden brown crust, sweet and slightly tart filling, each bite melts in your mouth.
Ingredients
2 cups fresh blackberries
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon butter
1 package refrigerated pie crusts (2 crusts)
Instructions
1. Preheat your oven to 425°F (220°C).
2. Combine sugar, flour, cinnamon, blackberries and lemon juice in a large mixing bowl and fold until well-combined.
3. Make a pie crust for the next layer. Roll it out to the same thickness as the first crust and flatten it into a 9-inch pie dish, letting some dough cascade over the edges.
4. Pour the blackberry filling in the dough and sprinkle with butter cubes.
5. Roll out the other pie crust and lay it over the filling, crimping the edges to seal the crust together. Cut several slits in the top crust to allow the steam to escape.
6. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Allow pie to cool before serving.
16. Caramel Apple Pie
I LOVE making this pie. There is nothing better than the smell of apples, caramel and cinnamon filling my kitchen and wafting upstairs.
I generally use Granny Smith apples for the perfectly tart-sweet apple filling. A touch of nutmeg gives this pie just the right warmth and coziness.
Of course, you can’t go wrong with a drizzle of caramel in and on the bubbly apple filling. This pie is a sure crowd-pleaser.
Ingredients
- 1 homemade or store-bought pie crust
- 6 cups thinly sliced, peeled apples (preferably Granny Smith)
- 1 tbsp lemon juice
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 1/2 cup caramel sauce (homemade or store-bought)
- 1 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten
- 1 tbsp coarse sugar (optional, for topping)
Instructions
1. Heat the oven to 425°F (220°C). Roll out the pie dough to line a 9-inch pie plate. Trim and crimp the edges.
2. In a large bowl, toss apples with lemon juice. In another bowl, mix together granulated and brown sugars, flour, cinnamon, nutmeg and allspice. Mix until well-combined. Add dry mixture to apples, tossing gently to coat evenly.
3. Spread half of the caramel sauce over the bottom of the prepared pie crust. Layer the apples over the caramel, placing the apples as closely together as possible to avoid gaps. Pour the remaining caramel over the apples and dot with the butter pieces.
4. Roll out the second pie crust, place it over the filling, trim, seal and crimp the edges, brush the top crust with the beaten egg and sprinkle with coarse sugar (if using), and cut several small slits into the top to vent steam.
5. Put the pie on a baking sheet to catch any overflow, and bake for 20 minutes. Reduce the oven temperature to 375°F (190°C), and bake the pie for another 35-40 minutes, until the crust is golden brown and the filling is bubbly.
6. Refrigerate the pie for at least 2 hours before serving to let the filling set, and serve with more caramel sauce if you like.