10 Best Pies for Thanksgiving for Your Holiday Table
There’s something magical about a golden-crusted pie cooling on the counter during Thanksgiving. The best pies for Thanksgiving aren’t just desserts—they’re edible memories that bring families together.
Whether you’re a traditional pumpkin pie devotee or an adventurous baker ready to try bourbon pecan, this guide covers the 10 best pies for Thanksgiving that’ll have your guests asking for seconds. Just like my popular cranberry sauce recipe, these pies combine classic flavors with foolproof techniques anyone can master.
What Are the Best Pies for Thanksgiving?
Ever wonder why we call them “the best pies for Thanksgiving” when everyone’s got their own favorite? Here’s the thing: the best pies are the ones that make your aunt Martha smile, your kids beg for more, and your in-laws finally stop talking politics.
After all, the way to anyone’s heart is through their stomach, right? These ten showstoppers range from timeless classics to creative twists that’ll earn you serious bragging rights. Trust me, once you try making these at home, you’ll never buy store-bought again!
Why You’ll Love These Best Pies for Thanksgiving
Unbeatable Homemade Quality
The aroma of butter and spices wafting through your kitchen while one of these pies bakes is absolutely irreplaceable. Each of the 10 best pies for Thanksgiving delivers that perfect balance of flaky crust and luscious filling that makes people close their eyes with the first bite. The textures range from silky smooth custards to chunky fruit fillings with warm spices dancing on your tongue.
Budget-Friendly Holiday Baking
Making pies at home costs about half what you’d pay at a bakery, and honestly, they taste twice as good. A single homemade pie typically costs $8-12 in ingredients compared to $20-30 at specialty shops. Plus, you control the quality—real butter, fresh spices, and no mysterious preservatives.
Endless Flavor Possibilities
From classic pumpkin crowned with cinnamon whipped cream to tart cranberry with an orange zest twist, these recipes showcase topping combinations that elevate each slice. Much like my popular apple crisp recipe, these pies celebrate seasonal ingredients at their peak. Whether you’re drizzling salted caramel over pecan pie or adding a bourbon vanilla sauce to sweet potato, the flavor possibilities keep your Thanksgiving dessert table exciting year after year.
Ready to fill your kitchen with the irresistible scents of the season? Let’s dive into making these unforgettable pies!
How to Make the 10 Best Pies for Thanksgiving
Quick Overview
These pies are surprisingly approachable, even for nervous bakers. Each recipe delivers spectacular results with straightforward techniques and readily available ingredients. The fillings range from creamy custards to spiced fruit compotes, all nestled in buttery, flaky crusts.
Time Requirements:
- Prep time: 25-40 minutes per pie
- Baking time: 45-75 minutes depending on type
- Cooling time: 2-4 hours (crucial for clean slicing!)
- Make-ahead friendly: Most can be baked 1-2 days ahead
Key Ingredients for the Best Pies for Thanksgiving
For Perfect Pie Crusts:
- 2½ cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- ¼ cup ice-cold water
- 1 tablespoon sugar
- 1 teaspoon salt
Essential Filling Ingredients (varies by pie type):
- Fresh or canned pumpkin puree
- Brown and granulated sugars
- Heavy cream and eggs
- Warm spices (cinnamon, nutmeg, ginger, cloves)
- Fresh seasonal fruits (apples, cranberries, pears)
- Pecans, walnuts for nut pies
- Pure vanilla extract
- Butter for richness
Special Touches:
- Bourbon or rum for adult pies
- Maple syrup for depth
- Citrus zest for brightness
- Quality chocolate for silk pies
The 10 Best Pies for Thanksgiving
1. Classic Pumpkin Pie
The undisputed champion of Thanksgiving desserts. This velvety custard pie combines pumpkin puree with warm spices and cream for a filling that’s neither too sweet nor too spicy.
What makes it special: The silky texture comes from the perfect ratio of eggs to cream, while the spice blend creates layers of flavor that develop as it cools.
2. Bourbon Pecan Pie
Rich, gooey, and definitely grown-up, this Southern favorite gets elevated with a splash of good bourbon. Toasted pecans add crunch to the buttery caramel filling.
What makes it special: The bourbon cuts through the sweetness while adding depth, and the pecans stay perfectly crispy on top while the bottom bathes in that gorgeous filling.
3. Dutch Apple Pie
Piled high with cinnamon-spiced apples and crowned with a buttery crumb topping, this pie is autumn in dessert form. The streusel adds texture that a top crust just can’t match.
What makes it special: Using a mix of tart Granny Smith and sweet Honeycrisp apples creates complex flavor, and the crumb topping gets delightfully crispy.
4. Sweet Potato Pie
Often overshadowed by pumpkin, sweet potato pie deserves its moment. It’s creamier, earthier, and has a beautiful natural sweetness that needs less sugar.
What makes it special: Roasting the sweet potatoes first intensifies their flavor, and a hint of vanilla and nutmeg makes this taste like Southern comfort in a slice.
5. Chocolate Cream Pie
For the chocolate lovers who need a break from spice-forward pies, this silky chocolate custard topped with billows of whipped cream is pure decadence.
What makes it special: Dark chocolate combined with cocoa powder creates deep chocolate flavor without being overly sweet, and the contrast with sweet whipped cream is perfection.
6. Cranberry Pie
Tart, vibrant, and slightly unexpected, cranberry pie showcases this Thanksgiving staple in a whole new way. The ruby-red filling is stunning on the dessert table.
What makes it special: Fresh cranberries burst during baking, creating natural pectin for perfect texture, while orange zest adds brightness that balances the tartness.
7. Maple Walnut Pie
Like pecan pie’s sophisticated cousin, maple walnut pie features pure maple syrup instead of corn syrup for a more refined sweetness.
What makes it special: Real maple syrup (not pancake syrup!) gives this an authentic flavor, and walnuts have an earthy quality that complements maple beautifully.
8. Apple Cranberry Pie
This dynamic duo combines tart cranberries with sweet apples for a filling that’s never boring. The colors alone make it worthy of your holiday table.
What makes it special: Cranberries keep the apple filling from becoming too sweet, and their pop of color throughout each slice is gorgeous.
9. Salted Caramel Pear Pie
Elegant and unexpected, this pie features buttery pears swimming in homemade salted caramel. It’s sophisticated enough to impress while being comforting enough to love.
What makes it special: Pears hold their shape better than apples, and the salted caramel adds a modern twist that makes people ask for the recipe.
10. Classic Chess Pie
This Southern staple is simple but magical—just sugar, butter, eggs, and a splash of vinegar create a sweet, custardy filling with a crackly top.
What makes it special: The vinegar adds subtle tang that prevents this from being cloying, and the texture is unique—firmer than custard but creamier than pecan pie filling.
Step-by-Step Instructions
Making the Perfect Pie Crust
Step 1: Prepare Your Ingredients Cube cold butter into small pieces and place in the freezer for 10 minutes. Add ice to a cup of water and let it get extremely cold. Cold ingredients are the secret to flaky crust.
Step 2: Mix Dry Ingredients Whisk together flour, sugar, and salt in a large bowl. These dry ingredients form the foundation of your crust’s structure and flavor.
Step 3: Cut in the Butter Using a pastry cutter or two forks, cut the cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter chunks create flakiness when they melt during baking.
Step 4: Add Water Gradually Drizzle in ice-cold water one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough just begins to come together. It should be shaggy, not smooth.
Step 5: Form and Chill the Dough Turn dough onto a clean surface and gently press into a disk. Don’t knead it! Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Step 6: Roll Out the Crust On a lightly floured surface, roll chilled dough from the center outward, rotating occasionally to maintain a round shape. Aim for about 12 inches in diameter and ⅛-inch thickness.
Step 7: Transfer to Pie Plate Carefully roll the dough around your rolling pin, then unroll it over a 9-inch pie plate. Gently press into the bottom and sides without stretching. Trim excess to 1-inch overhang.
Step 8: Create a Decorative Edge Fold the overhang under itself and crimp with your fingers or a fork. For a classic look, use your thumb and forefinger to create a fluted edge all around.
Making Classic Pumpkin Pie Filling
Step 1: Preheat and Prepare Preheat your oven to 425°F. Place your prepared pie crust in the refrigerator while you make the filling to keep it cold.
Step 2: Mix the Filling In a large bowl, whisk together 1 can (15 oz) pumpkin puree, ¾ cup packed brown sugar, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, ½ teaspoon salt, and ¼ teaspoon cloves until completely smooth.
Step 3: Add Wet Ingredients Beat in 3 large eggs one at a time, mixing well after each addition. Then whisk in 1 cup heavy cream and 1 teaspoon vanilla extract until the mixture is completely uniform.
Step 4: Fill and Bake Pour the filling into your chilled pie crust. Bake at 425°F for 15 minutes, then reduce temperature to 350°F and continue baking for 40-50 minutes until the center is just set but still slightly jiggly.
Step 5: Cool Completely Let the pie cool on a wire rack for at least 3 hours before slicing. The filling continues to set as it cools, and cutting too early results in a runny pie.
Making Bourbon Pecan Pie Filling
Step 1: Toast the Pecans Spread 2 cups pecan halves on a baking sheet and toast at 350°F for 8-10 minutes until fragrant. This deepens their flavor significantly.
Step 2: Make the Filling Whisk together 1 cup dark corn syrup, ¾ cup packed brown sugar, 4 tablespoons melted butter, 3 eggs, 3 tablespoons bourbon, 1 teaspoon vanilla, and ½ teaspoon salt until smooth.
Step 3: Assemble Arrange toasted pecans in the bottom of your unbaked pie crust. Pour the filling mixture over the pecans, ensuring they’re evenly distributed.
Step 4: Bake Bake at 350°F for 50-60 minutes until the filling is set around the edges but the center still has a slight jiggle. A toothpick inserted near the center should come out with a few moist crumbs.
Step 5: Cool and Serve Cool completely before slicing. The filling firms up as it cools to achieve that perfect gooey-but-sliceable texture.
What to Serve the Best Pies for Thanksgiving With
These pies pair beautifully with various accompaniments that elevate each slice:
Classic Toppings:
- Freshly whipped cream (sweeten with a touch of vanilla and maple syrup)
- Vanilla ice cream (the cold-hot contrast is divine)
- Bourbon whipped cream for adult pies
- Cinnamon whipped cream for spiced pies
Beverage Pairings:
- Hot coffee or espresso cuts through rich, sweet pies perfectly
- Spiced chai tea complements pumpkin and sweet potato beautifully
- Hot apple cider with cinnamon stick garnish
Side Dishes:
- Roasted nuts for added crunch
- Caramel sauce drizzle for extra decadence
- Fresh berries for tart contrast
- A cheese plate with sharp cheddar (especially great with apple pie!)
Top Tips for Perfecting the Best Pies for Thanksgiving
Keep Everything Cold
Your butter, water, and even your bowl should be cold when making pie dough. Warm ingredients create tough, dense crust instead of flaky layers. I keep my butter in the freezer for 10 minutes before starting.
Don’t Overmix the Dough
Once you add water to your flour mixture, mix just until the dough comes together. Overworking develops gluten, which makes the crust tough and chewy rather than tender and flaky.
Blind Bake for Custard Pies
For pumpkin, sweet potato, and cream pies, partially bake the crust empty for 10 minutes before adding filling. This prevents a soggy bottom crust. Use pie weights or dried beans to keep the crust from puffing up.
Use a Pie Shield
About halfway through baking, cover the crust edges with aluminum foil or a silicone pie shield. This prevents over-browning while the filling finishes cooking.
Let Pies Cool Completely
I know it’s tempting, but cutting into a warm pie results in runny filling. Custard pies especially need 3-4 hours to set properly. The wait is worth it!
Rotate During Baking
Turn your pie 180 degrees halfway through baking for even browning. Ovens have hot spots, and rotating ensures uniform cooking.
Taste and Adjust Spices
Before baking, taste your filling (if it doesn’t contain raw eggs). Everyone’s spice preference differs, so adjust cinnamon, nutmeg, or other spices to your liking.
Use Quality Ingredients
Real butter, pure vanilla extract, and fresh spices make a noticeable difference. Don’t use margarine or imitation vanilla—your pies deserve better!
Make Crust Ahead
Pie dough freezes beautifully for up to 3 months. Make a double batch, freeze half, and you’ll thank yourself later. Thaw overnight in the fridge before using.
Storing and Reheating Tips
Refrigerator Storage: Most Thanksgiving pies keep well refrigerated for 3-4 days when covered with plastic wrap or aluminum foil. Custard-based pies (pumpkin, sweet potato, chocolate cream) must be refrigerated. Fruit pies can stay at room temperature for 2 days if your kitchen is cool.
Freezing Instructions: Baked pies freeze beautifully for up to 2 months. Let cool completely, wrap tightly in plastic wrap followed by aluminum foil, and label with the date. Thaw overnight in the refrigerator before serving.
Reheating for Best Results: Warm individual slices in a 350°F oven for 10-15 minutes to restore that fresh-baked taste. Avoid microwaving if possible—it makes crusts soggy. For whole pies, cover loosely with foil and warm at 300°F for 20-25 minutes.
Make-Ahead Strategy: Bake pies 1-2 days before Thanksgiving and store in the refrigerator. This actually improves flavor as spices have time to meld. Bring to room temperature 30 minutes before serving, or warm gently as described above.
Common Baking Mistakes and How to Avoid Them
Soggy Bottom Crust
The Problem: Nobody wants a mushy crust that falls apart when you try to eat it.
The Solution: Blind bake your crust for custard pies, brush the unbaked crust with egg white before filling, and make sure your oven is fully preheated. Placing your pie on the lowest oven rack also helps the bottom brown properly.
Cracked Filling
The Problem: Your beautiful pumpkin pie develops unsightly cracks across the top.
The Solution: Don’t overbake! Remove the pie when the center still has a slight jiggle. Avoid opening the oven door repeatedly during baking, and let the pie cool gradually at room temperature rather than near a cold window.
Runny Filling
The Problem: Your pie looks done but oozes liquid when sliced.
The Solution: Be patient! Pies need adequate cooling time for the filling to set completely. For fruit pies, add a tablespoon of cornstarch or tapioca to thicken juices. For custard pies, ensure you’re using the correct egg-to-liquid ratio.
Burnt Edges
The Problem: The crust edges turn dark brown before the filling is done.
The Solution: Cover edges with foil or a pie shield after 25-30 minutes of baking. You can also start with a lower oven temperature for the first portion of baking.
Tough, Dense Crust
The Problem: Your crust is more like cardboard than flaky pastry.
The Solution: Keep ingredients cold, don’t overmix, and use just enough water to bring the dough together. Adding too much water and overworking the dough are the main culprits here.
Shrunken Crust
The Problem: Your beautifully crimped edges have slumped down the pan sides.
The Solution: Chill your formed crust for 30 minutes before baking, don’t stretch the dough when placing it in the pan, and avoid rolling the dough too thin.
Frequently Asked Questions
Can I make pie dough ahead of time?
Absolutely! Pie dough keeps in the refrigerator for 2 days or in the freezer for up to 3 months. Thaw frozen dough overnight in the fridge before rolling. This is actually my preferred method since chilled dough is easier to work with and produces flakier results.
What’s the best way to prevent a soggy bottom crust?
Blind baking is your best defense. Prick the crust with a fork, line with parchment paper, fill with pie weights, and bake at 375°F for 15 minutes before adding your filling. You can also brush the unbaked crust with beaten egg white to create a moisture barrier.
How do I know when my pie is done baking?
For custard pies like pumpkin, the edges should be set but the center should still have a slight jiggle when you gently shake the pan. For fruit pies, look for bubbling juices and a golden brown crust. Using an instant-read thermometer helps too—custard pies are done at 175°F in the center.
Can I use store-bought pie crust?
Of course! While homemade crust tastes amazing, quality store-bought crust is a huge time-saver and still produces delicious pies. Look for all-butter crusts in the refrigerated section rather than the frozen variety for better flavor and texture.
Why did my pumpkin pie crack?
Cracks typically form from overbaking or rapid temperature changes. Remove the pie while the center still jiggles slightly, and let it cool gradually at room temperature. Avoid placing it in the refrigerator while still warm, and don’t open the oven door frequently during baking.
How far in advance can I bake Thanksgiving pies?
Most pies can be baked 1-2 days ahead and stored covered in the refrigerator. Custard pies actually benefit from this as flavors meld. Fruit pies can be made up to 3 days ahead. Cream pies are best made the day before serving for optimal texture.
What’s the difference between pumpkin pie and sweet potato pie?
Sweet potato pie has a denser, creamier texture and earthier flavor compared to pumpkin pie’s lighter, more spiced profile. Sweet potatoes are naturally sweeter, so sweet potato pie often requires less sugar. Both are delicious traditions worth trying!
Can I freeze baked pies?
Yes! Most baked pies freeze well for up to 2 months. Let cool completely, wrap tightly in plastic wrap and then aluminum foil, and freeze. Thaw overnight in the refrigerator. Cream pies don’t freeze as well due to texture changes in the whipped cream topping.
What can I substitute for corn syrup in pecan pie?
You can use golden syrup, maple syrup, or honey as substitutes. Keep in mind that maple syrup and honey will change the flavor profile, making it less traditional but equally delicious. The texture will be slightly different but still wonderfully gooey.
How do I prevent my pie crust from shrinking?
Chill your dough thoroughly before rolling, avoid stretching it when placing in the pan, and let the formed crust rest in the refrigerator for 30 minutes before baking. These steps allow the gluten to relax, preventing shrinkage during baking.
Nutrition Information (Per Slice – Classic Pumpkin Pie)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Total Fat | 16g |
| Saturated Fat | 8g |
| Cholesterol | 95mg |
| Sodium | 280mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 2g |
| Sugars | 28g |
| Protein | 5g |
Nutrition facts are approximate and vary based on specific ingredients and portion size
Final Thoughts
The best pies for Thanksgiving are the ones that fill your home with warmth, bring smiles to faces around your table, and create memories that last long after the last crumb is gone.
Whether you stick with traditional pumpkin or venture into bourbon pecan territory, these 10 best pies for Thanksgiving offer something for every taste and skill level.
Remember, baking doesn’t have to be perfect to be delicious. Some of my favorite pie memories involve slightly wonky crusts and fillings that didn’t quite set right—but they all tasted amazing and made people happy.
So roll up your sleeves, dust your counters with flour, and start creating your own delicious traditions. Your Thanksgiving dessert table is about to become legendary!
Which pie will you bake first? Drop a comment below and let me know! Don’t forget to pin this guide for easy reference when pie-baking season arrives. Happy baking!
