As the leaves turn golden and the air grows crisp, we know that Thanksgiving is just around the corner. And what’s a Thanksgiving celebration without a delicious pie to top it all off? This year, why not try something new and exciting with one of these 19 mouthwatering pie recipes? From classic pumpkin and pecan to sweet potato and apple cranberry, there’s something for every taste bud.
In this article, we’ll take you on a culinary journey through the world of Thanksgiving pies. We’ve gathered together a collection of tried-and-true recipes that are sure to impress your guests and satisfy their sweet tooths. Whether you’re a traditionalist or looking to mix things up, these pies are sure to be a hit at your holiday gathering.
Classic Pumpkin Pie with Whipped Cream
Get ready to delight your taste buds with a timeless dessert that’s perfect for any occasion. This classic pumpkin pie recipe is a staple of American cuisine, and when topped with a dollop of whipped cream, it’s sure to be a crowd-pleaser.
Ingredients:
– 1 cup of pumpkin puree
– 1 cup of heavy cream
– 1/2 cup of granulated sugar
– 1/2 teaspoon of salt
– 1/2 teaspoon of ground cinnamon
– 1/4 teaspoon of ground nutmeg
– 1/4 teaspoon of ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Whipped cream, for serving
Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and place in a 9-inch pie dish.
5. Pour pumpkin mixture into pie crust.
6. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for an additional 30-40 minutes, or until filling is set.
7. Allow pie to cool before serving with whipped cream.
Cooking Time: 45-50 minutes
Sweet Potato Pie with Marshmallow Topping
Sweet Potato Pie with Marshmallow Topping Recipe
A twist on the classic sweet potato pie, topped with a fluffy marshmallow topping for a delightful dessert
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup granulated sugar
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– Marshmallow topping (see below)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together sugar, flour, and salt.
3. Add melted butter, eggs, and vanilla extract to the dry ingredients. Whisk until smooth.
4. Stir in mashed sweet potatoes and heavy cream.
5. Pour filling into a 9-inch pie dish.
6. Bake for 40-50 minutes or until the crust is golden brown and the filling is set.
Marshmallow Topping:
– 1 cup marshmallows
– 1 tablespoon unsalted butter
Instructions:
1. Melt butter in a microwave-safe bowl.
2. Add marshmallows to the melted butter and microwave for 30-second intervals, stirring after each interval, until puffed and toasted.
Cooking Time: 40-50 minutes
Apple Cranberry Pie with Cinnamon Streusel
This classic pie combines the warmth of cinnamon streusel with the sweetness of apples and tartness of cranberries, perfect for a cozy fall evening.
Ingredients:
For the filling:
– 2 large Granny Smith apples, peeled and sliced
– 1 cup fresh or frozen cranberries
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
For the streusel:
– 1/2 cup all-purpose flour
– 1/2 cup brown sugar
– 1/2 cup cold butter, cut into small pieces
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced apples, cranberries, granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Mix until well combined.
3. Roll out pie crust to fit a 9-inch pie dish. Fill with apple mixture.
4. For the streusel, mix flour, brown sugar, and cold butter in a bowl until crumbly. Add cinnamon and mix until well combined.
5. Top pie with streusel mixture.
6. Bake for 45-50 minutes or until crust is golden brown.
Cooking Time: 45-50 minutes
Pecan Pie with Bourbon Glaze
Rich and indulgent, this pecan pie combines the classic flavors of caramelized sugar, toasted pecans, and a hint of bourbon for a sophisticated twist.
Ingredients:
– 1 cup heavy cream
– 1/2 cup light corn syrup
– 1/4 cup granulated sugar
– 3 tablespoons unsalted butter, melted
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon salt
– 1 1/2 cups pecan halves
– 2 tablespoons bourbon whiskey
– Whipped cream, for serving (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together heavy cream, corn syrup, sugar, melted butter, vanilla extract, and salt until well combined.
3. Stir in pecan halves until they are evenly coated with the mixture.
4. Pour the mixture into a 9-inch pie dish and smooth out the top.
5. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
6. Remove from oven and let cool completely on a wire rack.
Bourbon Glaze:
1. In a small bowl, whisk together bourbon whiskey and 2 tablespoons of heavy cream until well combined.
2. Brush the glaze over the cooled pecan pie and serve with whipped cream if desired.
Maple Walnut Pie with Vanilla Ice Cream
Satisfy your sweet tooth with this rich and indulgent pie, featuring the perfect balance of maple syrup’s deep flavor and crunchy walnuts. This show-stopping dessert is sure to impress at any gathering.
Ingredients:
– 1 cup walnut halves
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 2 tablespoons pure maple syrup
– 4 large egg yolks
– 1 pie crust (homemade or store-bought)
– 1 pint vanilla ice cream
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, whisk together heavy cream, granulated sugar, and maple syrup until well combined.
3. Add walnut halves to the mixture and stir until coated.
4. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
5. Pour walnut mixture into the pie crust.
6. Bake for 40-45 minutes or until filling is set.
7. Allow pie to cool before serving with scoops of vanilla ice cream.
Cooking Time: 40-45 minutes
Chocolate Silk Pie with Graham Cracker Crust
A classic dessert with a velvety smooth chocolate filling, nestled in a crunchy graham cracker crust.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
– 16 ounces semisweet chocolate chips
– 1 3/4 cups heavy cream
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until the mixture is evenly moistened.
3. Press the crust mixture into a 9-inch pie dish. Bake for 8-10 minutes or until lightly browned.
4. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
5. In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form.
6. Fold whipped cream into melted chocolate until well combined.
7. Pour the filling mixture into the cooled pie crust. Refrigerate for at least 2 hours or overnight.
Cooking Time: 8-10 minutes (crust) + refrigeration time
Cherry Almond Pie with Lattice Top
Cherry Almond Pie with Lattice Top: A classic dessert featuring sweet cherries, crunchy almonds, and a delicate lattice crust.
Ingredients:
– 1 cup (200g) granulated sugar
– 1/2 cup (120g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, cold and cut into small pieces
– 1 cup (250ml) heavy cream
– 2 large eggs
– 1 teaspoon almond extract
– 1 cup (120g) fresh or frozen cherries, pitted
– 1/2 cup (30g) sliced almonds
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together sugar, flour, and salt.
3. Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. Gradually add heavy cream, stirring with a fork until dough comes together in a ball.
5. Turn dough out onto a lightly floured surface and roll out to a thickness of about 1/8 inch (3mm).
6. Transfer rolled-out dough to a 9-inch (23cm) pie dish and trim edges to fit.
7. In a separate bowl, whisk together eggs, almond extract, and cherries.
8. Pour cherry mixture into the pie crust.
9. Roll out remaining dough to a thickness of about 1/8 inch (3mm).
10. Use a pastry cutter or a knife to cut lattice strips.
11. Place lattice strips on top of pie in a decorative pattern, weaving them together to form a lattice design.
12. Brush lattice with heavy cream and sprinkle with sliced almonds.
13. Bake for 45-50 minutes, or until crust is golden brown.
Cooking Time: 45-50 minutes
Blueberry Lemon Pie with Buttery Crust
Brighten up your dessert table with this sweet and tangy pie, featuring a buttery crust and a burst of blueberry flavor.
Ingredients:
For the crust:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
For the filling:
– 2 cups fresh or frozen blueberries
– 1/2 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon cornstarch
– 1/4 teaspoon salt
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and salt. Add butter; use a pastry blender or fingers to work into crumbs.
3. Roll out crust on a lightly floured surface to a thickness of about 1/8 inch. Place in a 9-inch pie dish.
4. In a separate bowl, mix blueberries, sugar, lemon juice, cornstarch, and salt. Pour filling over crust.
5. Dot top with butter pieces.
6. Roll out remaining crust to a thickness of about 1/8 inch. Use a pastry cutter or fingers to cut into strips for lattice-top design.
7. Place strips on filling, weaving together to form a lattice pattern.
8. Brush top with heavy cream and sprinkle with sugar.
9. Bake for 45-50 minutes or until crust is golden brown.
Banana Cream Pie with Caramel Drizzle
A classic dessert gets a sweet twist with this creamy banana pie topped with a rich caramel drizzle.
Ingredients:
– 1 9-inch pie crust
– 4 large ripe bananas, sliced
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 cup unsalted butter, melted
– Caramel sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F.
2. Roll out the pie crust and place in a 9-inch pie dish. Fill with sliced bananas.
3. In a medium bowl, whisk together heavy cream, sugar, egg yolks, and vanilla extract. Pour mixture over bananas.
4. Drizzle melted butter over the filling.
5. Bake for 40-45 minutes or until filling is set.
6. Allow pie to cool completely on a wire rack.
7. Drizzle caramel sauce over the cooled pie.
Cooking Time: 40-45 minutes
Key Lime Pie with Toasted Meringue
This classic dessert gets a boost from toasted meringue, adding a satisfying crunch to the tangy and sweet filling.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 large egg yolks
– 1/2 cup freshly squeezed key lime juice
– 1/2 cup condensed milk
– 1 tsp grated lime zest
– Salt to taste
– 3 large egg whites (for meringue)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crumbs, sugar, and melted butter until combined. Press into a 9-inch pie dish.
3. Bake crust for 8 minutes, then let cool completely.
4. In a large bowl, whisk together egg yolks, key lime juice, condensed milk, and salt. Stir in lime zest.
5. Pour filling into the cooled crust and bake for 15-18 minutes or until set.
6. To toast meringue, beat egg whites with an electric mixer until stiff peaks form. Sprinkle with sugar and cook at 400°F for 2-3 minutes or until golden.
Cooking Time: 23-25 minutes
Pear Ginger Pie with Cardamom Crust
This sweet and spicy pie combines the warmth of cardamom with the comfort of pears and ginger, perfect for a cozy evening.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1/4 teaspoon ground cardamom
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
For the filling:
– 3-4 ripe pears, peeled and sliced
– 1/2 cup granulated sugar
– 2 tablespoons grated fresh ginger
– 1/4 teaspoon salt
– 1/2 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust: In a bowl, whisk together flour and cardamom. Add butter and use a pastry blender or fingers to work into crumbs. Gradually add water, stirring until dough forms.
3. Roll out crust on a floured surface to fit a 9-inch pie dish. Trim edges and press into dish.
4. Make the filling: In a bowl, combine pears, sugar, ginger, and salt. Arrange in pie crust.
5. Pour in heavy cream.
6. Bake for 40-50 minutes or until crust is golden and filling is bubbly.
Cooking Time: 40-50 minutes
Peach Cobbler Pie with Brown Sugar Crumble
Peach Cobbler Pie with Brown Sugar Crumble Recipe
Experience the sweet and tangy flavors of a classic peach cobbler pie, topped with a crunchy brown sugar crumble.
Ingredients:
– 1 cup fresh peaches, sliced
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 pie crust (homemade or store-bought)
– Brown Sugar Crumble (see below)
Brown Sugar Crumble:
– 1/2 cup brown sugar
– 1/4 cup rolled oats
– 1/4 cup chopped pecans (optional)
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine sliced peaches, granulated sugar, cornstarch, lemon juice, and salt. Toss until the peaches are evenly coated.
3. Roll out the pie crust and place it in a 9-inch pie dish. Fill with the peach mixture.
4. Drizzle melted butter over the peach filling.
5. Top with Brown Sugar Crumble (see below).
6. Bake for 40-45 minutes or until the crust is golden brown.
Brown Sugar Crumble:
1. In a small bowl, mix together brown sugar, rolled oats, and chopped pecans (if using).
2. Sprinkle evenly over the peach filling.
3. Bake as instructed above.
Raspberry Rhubarb Pie with Oatmeal Topping
Raspberry Rhubarb Pie with Oatmeal Topping Recipe
Discover the sweet and tangy combination of fresh raspberries and rhubarb, topped with a crunchy oatmeal crust. This pie is perfect for warm weather gatherings or a cozy night in.
Ingredients:
For the filling:
– 2 cups mixed raspberries and rhubarb (about 1 cup each)
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
For the oatmeal topping:
– 1/2 cup rolled oats
– 1/4 cup brown sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the raspberries and rhubarb, granulated sugar, cornstarch, lemon juice, and salt. Let it sit for 15 minutes, allowing the mixture to release its juices.
3. Roll out one pie crust to fit your pie dish. Fill with the raspberry-rhubarb mixture.
4. In a separate bowl, combine the oats, brown sugar, and cold butter. Mix until crumbly. Add vanilla extract and mix until combined.
5. Top the filling with the oatmeal mixture, spreading evenly.
6. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
Pumpkin Cheesecake Pie with Gingersnap Crust
This fall-inspired dessert combines the warmth of pumpkin and spices with the creaminess of cheesecake, all wrapped up in a crunchy gingersnap crust.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together crushed gingersnap cookies, sugar, and melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar, pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Mix until well combined.
4. Pour filling over crust and smooth top.
5. Bake for 55-60 minutes or until center is set.
6. Let cool completely on a wire rack before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Caramel Apple Pie with Cheddar Cheese Crust
This sweet and savory pie combines the classic flavors of caramelized apples and cheddar cheese, wrapped in a buttery crust.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup grated cheddar cheese
– 1/2 teaspoon salt
For the filling:
– 6-8 medium apples, peeled and sliced
– 1/2 cup granulated sugar
– 2 tablespoons unsalted butter
– 1/4 cup caramel sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour, cold butter, cheddar cheese, and salt. Use a pastry blender or your fingers to work the ingredients together until a crumbly dough forms.
3. Press the dough into a 9-inch pie dish, trimming edges as needed.
4. In a separate bowl, mix sliced apples with granulated sugar and unsalted butter.
5. Pour apple mixture into the pie crust, leaving a 1-inch border around the edges.
6. Drizzle caramel sauce over the apples.
7. Bake for 45-50 minutes, or until crust is golden brown and apples are tender.
Cooking Time: 45-50 minutes
Dutch Apple Pie with Cinnamon Sugar Topping
This classic Dutch Apple Pie recipe is a sweet and satisfying dessert, topped with a crunchy cinnamon sugar topping that adds an extra layer of flavor. Perfect for a cozy evening or special occasion.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup cold unsalted butter, cut into small pieces
– 3/4 cup granulated sugar
– 2 large eggs
– 2 cups sliced apples (Granny Smith or other variety)
– Cinnamon sugar topping: 2 tbsp granulated sugar, 1 tsp ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the mixture until it resembles coarse crumbs.
4. Press dough into a 9-inch pie dish.
5. In a separate bowl, mix sugar, eggs, and sliced apples.
6. Pour apple mixture into the pie crust.
7. Roll out remaining dough for crumb topping (about 1/4 inch thick).
8. Sprinkle cinnamon sugar topping evenly over the top of the pie.
9. Bake for 45-50 minutes or until crust is golden brown.
Cooking Time: 45-50 minutes
Spiced Cranberry Pie with Orange Zest
This vibrant pie combines the tartness of cranberries with the warmth of spices and a hint of citrus, making it perfect for the holiday season.
Ingredients:
– 1 cup fresh or frozen cranberries
– 1/2 cup granulated sugar
– 2 tablespoons orange zest
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 egg, beaten
– 1 tablespoon heavy cream
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine cranberries, sugar, orange zest, cinnamon, nutmeg, and salt. Mix until well combined.
3. Roll out the pie crust and place it in a 9-inch pie dish.
4. Pour the cranberry mixture into the pie crust.
5. Dot the top of the filling with butter pieces.
6. Roll out remaining pie crust and use to cover the pie. Crimp edges to seal.
7. Cut a few slits in the top crust to allow steam to escape.
8. Brush the top crust with beaten egg and heavy cream mixture.
9. Bake for 40-45 minutes or until the crust is golden brown.
Cooking Time: 40-45 minutes
Strawberry Basil Pie with Balsamic Glaze
This sweet and savory pie is perfect for warm weather gatherings, featuring fresh strawberries, fragrant basil, and a tangy balsamic glaze.
Ingredients:
– 1 cup sliced strawberries
– 1/4 cup granulated sugar
– 2 tbsp cornstarch
– 1/4 cup heavy cream
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup chopped fresh basil leaves
– 1 pie crust (homemade or store-bought)
– Balsamic glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together sugar, cornstarch, and heavy cream until smooth.
3. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
4. Arrange pie crust in a 9-inch tart pan with a removable bottom.
5. Pour strawberry mixture into the pie crust.
6. Top with chopped basil leaves.
7. Bake for 40-45 minutes or until filling is set and crust is golden brown.
Balsamic Glaze:
1. Combine 1 cup balsamic vinegar, 2 tbsp honey, and 1 tsp Dijon mustard in a small saucepan.
2. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes or until thickened.
Coconut Cream Pie with Toasted Coconut Flakes
Rich and creamy coconut custard pie filled with toasted coconut flakes, a perfect dessert for any occasion.
Ingredients:
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup unsweetened shredded coconut
– 2 large egg yolks
– 1/2 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
– Toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, combine heavy cream, sweetened condensed milk, and unsweetened shredded coconut. Cook over medium heat, stirring occasionally, until the mixture thickens and the coconut is toasted (about 10 minutes).
3. Remove from heat and stir in egg yolks and vanilla extract. Let cool slightly.
4. Roll out pie crust and fill with cooled coconut mixture.
5. Bake for 40-45 minutes or until filling is set.
6. Garnish with toasted coconut flakes.
Cooking Time: 40-45 minutes
Summary
Get ready to indulge in the sweet and savory flavors of Thanksgiving with these 19 traditional pie recipes. From classic pumpkin to innovative combinations like maple walnut and raspberry rhubarb, there’s something for everyone. Try pairing pumpkin with whipped cream or pecan with bourbon glaze. For a twist on tradition, go for apple cranberry with cinnamon streusel or banana cream with caramel drizzle. Whatever your taste buds desire, these mouthwatering pies are sure to impress at your holiday gathering.
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