11 Thanksgiving pie recipes you’ll want to bake this year

Welcome to a festive collection of irresistible Thanksgiving pies

This curated selection highlights twelve standout recipes, including silky pumpkin, buttery pecan, and inventive fruit-filled variations bursting with seasonal charm.

Each recipe balances flavors, textures, and baking techniques to help you achieve consistently beautiful results.

Whether you’re an experienced baker or a kitchen enthusiast, these pies offer creative inspiration, guaranteed crowd-pleasers, and cozy flavors perfect for festive gatherings or casual weekend baking.

But first, just know, perfect pies start with smart technique

Keep butter and water icy cold for flaky crusts, and chill dough before rolling to maintain structure. Blind-bake pie shells for custard-based pies to prevent soggy bottoms.

Macerate fruit to release juices, then thicken gently for balanced textures. Use a thermometer for custards; 175–185°F ensures a silky, set filling.

Allow pies to cool thoroughly for clean slices. Store leftovers properly, reheat gently, and feel free to experiment confidently with spices for standout flavor.

1. Extra smooth pumpkin pie

This luxurious pumpkin pie blends 15 ounces of pumpkin purée, 8 ounces of cream cheese, 4 tablespoons melted butter, 6 ounces sugar, and warm spices like 1 teaspoon cinnamon, 1 teaspoon ginger, and ½ teaspoon nutmeg.

Pour the fully mixed filling into a blind-baked 9-inch single crust. Whisk in 3 eggs until smooth before pouring. Bake at 425°F for 15 minutes, then 350°F for 30–35 minutes.

Strain the mixture for extra silkiness and cool for one hour before serving, optionally with lightly sweetened whipped cream for an elegant texture.

2. Perfect apple pie

This perfect apple pie starts with six cups of sliced apples. Blanch the slices in boiling water for 1 minute, drain, and cool to keep them from shrinking.

Mix them with ¾ cup sugar, 1 teaspoon cinnamon, ¼ teaspoon salt, and ¼ cup cornstarch for balanced sweetness and thickening.

Spoon the filling into a double crust, and brush the top with one whipped egg white for shine. Bake at 400°F for 45–55 minutes until the juices bubble and the crust is deep golden.

3. The classic pecan pie

This classic pecan pie starts by preparing a single 9-inch crust. Toast 1 1/2 cups of pecans, using 3/4 cup chopped for the filling base and 3/4 cup whole for the top. Whisk 3 large eggs, the silky filling: 1 cup light corn syrup, ½ cup brown sugar, 2 Tbsp melted butter, 1 tsp vanilla extract.

Pour the filling over the chopped nuts in the crust, then arrange the whole pecans decoratively on top. Bake gently at 350°F for about 50 minutes until the filling is just set, and cool thoroughly before serving.

4. Silky sweet potato pie

To make the silky sweet potato pie, start with a blind-baked 9-inch crust. Simmer 2 cups of sweet potato purée with 1 cup of milk/cream, 3/4 cup sugar, vanilla, and warm spices (cinnamon, nutmeg).

For true silkiness, strain this mixture into a bowl, then blend in 3 large eggs. Pour the filling into the prepared crust and bake at 375°F until the custard is perfectly set. Cool thoroughly to achieve the velvety, smooth texture.

5. Simple pear galette with vanilla

This pear galette features 4 cups of thinly sliced pears tossed with vanilla bean, ½ teaspoon five-spice, cardamom, and 1 tablespoon tapioca starch for gentle thickening. Place on a single rustic crust, fold edges over, and brush with egg wash for shine.

Bake at 400°F for 35 minutes until golden. Cool slightly, then serve. The aromatic spices and tender pears create a simple yet elegant, cozy dessert.

6. Double chocolate cream pie

This decadent pie combines 4 ounces of dark chocolate melted with a 2-cup filling base of milk, egg yolks, cornstarch, sugar, and a hint of espresso.

Pour into a pre-baked 9-inch crust and smooth the filling. Top with lightly sweetened whipped cream.

If using Swiss or Italian meringue, fully cook it off-heat and torch to color; don’t bake the assembled pie. Chill 4+ hours. Each forkful is intensely chocolatey, rich, and satisfying.

7. Butternut squash pie

This butternut squash pie uses 1½ cups roasted purée, blended with 1 can sweetened condensed milk, 2 teaspoons warm spices, 1 ounce butter, and 3 eggs.

Pour into a blind-baked 9-inch crust, bake at 375°F until custard sets, reducing temperature midway for even cooking. Cool completely to allow flavors and texture to settle. Each slice delivers rich, creamy sweetness, spiced warmth, and a festive twist on classic pumpkin pie.

8. Rustic apple cranberry galette

This rustic galette features 4 cups sliced apples with 1 cup cranberries and ¼ cup sugar, lightly spiced with cinnamon. Fold a single crust around the filling, free-form style, creating charming, uneven edges.

Bake at 400°F for 45 minutes until the crust is golden and the fruit bubbles. Cool slightly to allow juices to set. The pie’s balance of tart and sweet makes it ideal for cozy, casual gatherings.

9. Apple pecan bourbon-caramel pie

This indulgent pie layers 3 cups sliced apples under ½ cup pecans mixed into 1½ cups caramel with 2–4 Tbsp bourbon, maple, and a touch of molasses.

Blind-bake a single crust for crisp edges, cook the apple filling gently, then pour caramel over the apples. Bake at 350°F until set, then cool slightly to allow layers to settle. Each slice combines tender fruit, nutty crunch, and boozy caramel warmth, perfect for festive desserts.

10. Apple slab pie

This apple slab pie uses 8 cups of thinly sliced apples, macerated with 2 teaspoons of spices, including cinnamon, cardamom, ginger, and brown sugar.

Roll a double crust into a large sheet (about 9×13 inches), fill with the apples, and cover with a lattice top made from leftover dough. Bake at 400°F for 55 minutes until bubbling and golden.

Cool slightly before slicing; this generous pie is perfect for sharing with a crowd, along with this air fryer apple pie that rivals grandma’s recipe.

11. Chocolate French silk pie

For this rich, no-bake pie, start with a pre-baked or graham cracker 9-inch crust. Cream 1/2 cup butter and 1 cup powdered sugar until light and fluffy. Separately, melt 3 oz unsweetened chocolate and blend it into the butter mixture.

Beat in 4 large eggs, one at a time. Use pasteurized eggs (or a cooked custard method) for food safety. Beating adds volume but does not pasteurize. Spoon the airy filling into the crust and chill for at least 6 hours.

Top generously with fresh whipped cream and chocolate shavings before serving. And if you are not a fan of sweet treats, you can also cook these savory meat pies. You’ll love to try this week.

Which of these festive pies are you most excited to bake this holiday season? Share your favorite flavor or family tradition in the comments.

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• Take frozen pot pies to the next level with these genius hacks

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This slideshow was made with AI assistance and human editing.