Thanksgiving Pies Not Pumpkin Recipes

Let’s be honest—pumpkin pie has had the spotlight long enough! While I adore a classic pumpkin pie as much as the next person, there’s something thrilling about surprising your Thanksgiving guests with something unexpected. Last year, I brought a bourbon pecan pie to my sister’s dinner, and you should have seen the looks on everyone’s faces when they discovered there wasn’t a single pumpkin pie on the table.

The best part? Not one person complained. In fact, my nephew asked for the recipe before dessert was even finished! If you’re ready to break free from tradition and explore thanksgiving pies not pumpkin, you’re in for a delightful treat that’ll have everyone asking for seconds.

What Are Thanksgiving Pies Not Pumpkin?

Here’s the thing—why do we always default to pumpkin when autumn offers such an incredible bounty of flavors? Thanksgiving pies not pumpkin are simply any delicious pie that celebrates the season without relying on that orange gourd we’ve all eaten a thousand times.

Think buttery pecan pies, tart cranberry creations, spiced apple classics, and rich chocolate silk desserts. You know what they say: “the way to a man’s heart is through his stomach,” but I’d argue the way to anyone’s heart is through a perfectly baked pie that surprises and delights. So grab your pie dish and let’s explore some mouthwatering alternatives that’ll make this Thanksgiving unforgettable!

Why You’ll Love These Thanksgiving Pies Not Pumpkin

They Bring Exciting Variety to Your Holiday Table

The main highlight of serving alternative pies is the sheer excitement they generate. Imagine your guests’ faces lighting up when they see a gorgeous salted caramel apple pie or a showstopping chocolate chess pie instead of the expected orange filling. These pies offer complex flavors—from the deep caramel notes in pecan pie to the bright tartness of cranberry—that make your dessert table feel special and curated. Plus, if you’ve already tried my classic buttermilk pie recipe, you know how much I love celebrating underrated desserts that deserve their moment to shine.

Save Money While Impressing Everyone

Making thanksgiving pies not pumpkin at home is incredibly budget-friendly, especially when you’re not competing with the November pumpkin price surge. Apples, pecans, and sweet potatoes are often more affordable and readily available during fall. A homemade pecan pie costs roughly $8-12 to make but would set you back $20-30 at a bakery. When you’re already spending on turkey and all the trimmings, those savings really add up!

Customize with Incredible Flavor Combinations

The beauty of branching out beyond pumpkin is the endless possibilities for personalization. Add bourbon to your pecan filling, swirl cream cheese into your apple pie, or top your chocolate pie with homemade whipped cream infused with vanilla bean. Fresh cranberries, toasted nuts, caramel drizzle, and spiced crumbles let you create a signature dessert that reflects your personal style. I encourage you to start with these recipes and make them your own—your Thanksgiving table deserves pies as unique as your family!

How to Make the Best Thanksgiving Pies Not Pumpkin

Quick Overview

These alternative Thanksgiving pies are easier than you think! Most take just 15-20 minutes of hands-on prep time, with the oven doing the heavy lifting. You’ll love how simple ingredients transform into showstopping desserts with rich, complex flavors that satisfy every sweet tooth at your table. Whether you’re working with a flaky butter crust or a crunchy graham cracker base, these pies deliver impressive results without requiring pastry school skills.

Preparation time: 20-30 minutes Baking time: 45-60 minutes (varies by recipe) Total time: 1-2 hours including cooling Difficulty level: Easy to Moderate

Key Ingredients for Thanksgiving Pies Not Pumpkin

While each pie has unique requirements, here are the foundational ingredients you’ll want to have on hand:

For Pecan Pie:

• 1 unbaked 9-inch pie crust
• 3 large eggs
• 1 cup light corn syrup or maple syrup
• 1 cup granulated sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1½ cups pecan halves
• Optional: 2 tablespoons bourbon

For Apple Pie:

• 2 pie crusts (top and bottom)
• 6-7 medium apples (Granny Smith and Honeycrisp mix)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons butter
• 1 egg (for egg wash)

For Sweet Potato Pie:

• 1 unbaked 9-inch pie crust
• 2 cups mashed sweet potatoes (about 2 large)
• ¾ cup brown sugar
• 2 large eggs
• 1 cup evaporated milk
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

For Cranberry Pie:

• 2 pie crusts (bottom and lattice top)
• 4 cups fresh cranberries
• 1½ cups sugar
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon orange zest
• 2 tablespoons butter, cubed

Step-by-Step Instructions

Classic Pecan Pie

Step 1: Preheat your oven to 350°F (175°C). Place your unbaked pie crust in a 9-inch pie pan, crimping the edges decoratively. I like to refrigerate the crust while preparing the filling to keep it extra flaky.

Step 2: In a large mixing bowl, whisk together the eggs until well beaten. Add the corn syrup, sugar, melted butter, and vanilla extract. Whisk vigorously for about 1 minute until the mixture is smooth and the sugar begins to dissolve. If you’re using bourbon, add it now for that sophisticated depth of flavor.

Step 3: Arrange the pecan halves in the bottom of your pie crust. You can create a decorative pattern or simply scatter them evenly—both work beautifully. Pour the filling mixture over the pecans slowly, ensuring even distribution.

Step 4: Bake for 50-60 minutes until the filling is set around the edges but still slightly jiggly in the center (it will firm up as it cools). If the crust edges brown too quickly, tent them with aluminum foil strips after 30 minutes.

Step 5: Remove from the oven and let cool completely on a wire rack for at least 2 hours before slicing. This patience is crucial—cutting too early will result in a runny pie!

Perfect Apple Pie

Step 1: Prepare your apples by peeling, coring, and slicing them into ¼-inch thick pieces. I prefer mixing tart Granny Smiths with sweet Honeycrisps for balanced flavor. Place the sliced apples in a large bowl.

Step 2: Combine both sugars, flour, cinnamon, and nutmeg in a small bowl. Pour this mixture over the apples and toss gently until every slice is coated. Let this sit for 10 minutes—the sugar will draw out some moisture, which helps prevent a soggy bottom.

Step 3: Roll out your bottom crust and fit it into a 9-inch pie pan. Pour the apple mixture into the crust, mounding it slightly in the center. Dot the top with small pieces of butter.

Step 4: Cover with the top crust, sealing the edges by crimping with a fork or your fingers. Cut 4-5 slits in the top to allow steam to escape. Brush the entire top with beaten egg for a gorgeous golden finish.

Step 5: Bake at 425°F for 20 minutes, then reduce temperature to 350°F and continue baking for 40-45 minutes until the crust is golden and the filling is bubbling through the vents. Cool for at least 3 hours before serving.

Silky Sweet Potato Pie

Step 1: Preheat your oven to 350°F. If you haven’t already, cook your sweet potatoes by roasting them at 400°F for 45 minutes or boiling until tender. Once cool enough to handle, scoop out the flesh and mash until completely smooth.

Step 2: In a large bowl, combine the mashed sweet potatoes with brown sugar, beating with an electric mixer until fluffy. Add eggs one at a time, mixing well after each addition.

Step 3: Pour in the evaporated milk, melted butter, vanilla, cinnamon, nutmeg, and salt. Mix on medium speed until the filling is silky smooth and no lumps remain. Taste and adjust sweetness if needed—some sweet potatoes are naturally sweeter than others.

Step 4: Pour the filling into your unbaked pie crust. Tap the pan gently on the counter to release any air bubbles.

Step 5: Bake for 55-65 minutes until the edges are set but the center still has a slight wobble. A knife inserted 2 inches from the edge should come out clean. Cool completely before refrigerating for at least 2 hours.

Gorgeous Cranberry Pie

Step 1: Preheat oven to 375°F. Rinse your cranberries and pick out any soft or damaged ones. In a large bowl, combine cranberries with sugar, flour, salt, and orange zest. Toss well and let stand for 5 minutes.

Step 2: Roll out your bottom crust and place it in a 9-inch pie dish. Pour the cranberry mixture into the crust, spreading evenly. Dot the top with butter pieces.

Step 3: Create a lattice top by cutting the second crust into 1-inch strips and weaving them over the filling. Alternatively, simply cover with the full top crust and cut decorative vents.

Step 4: Brush the crust with egg wash and sprinkle with coarse sugar for sparkle and crunch.

Step 5: Bake for 45-55 minutes until the crust is deep golden and the filling is bubbling vigorously. The cranberries need this full cooking time to soften and release their pectin. Cool for at least 3 hours—this pie needs time to set properly.

What to Serve Thanksgiving Pies Not Pumpkin With

Whipped Cream and Ice Cream

You truly can’t go wrong with a generous dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For pecan pie, I love bourbon vanilla ice cream, while apple pie pairs beautifully with sharp cheddar cheese (trust me on this one—it’s a game-changer!). Sweet potato pie is divine with cinnamon whipped cream.

Other Thanksgiving Desserts

Create a stunning dessert spread by offering variety. Serve your alternative pie alongside classic pumpkin pie for traditionalists, add some cranberry orange bread, or include a batch of spiced cookies. This way, everyone gets to experience something new while still having familiar options.

Top Tips for Perfecting Thanksgiving Pies Not Pumpkin

Use Cold Ingredients for Flakier Crust

The secret to incredibly flaky pie crust is keeping everything cold. Use ice-cold water, cold butter, and even chill your flour if you’re working in a warm kitchen. I pop my pastry cutter in the freezer for 10 minutes before making crust. Handle the dough as little as possible to prevent the butter from melting.

Blind Bake for Custard Pies

For sweet potato pie or any custard-based filling, consider blind baking your crust for 10 minutes before adding the filling. This creates a barrier that prevents sogginess. Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F until just set.

Don’t Overmix Your Fillings

When combining ingredients for your pie filling, mix until just combined. Overmixing incorporates too much air, which can cause cracks or a grainy texture in custard pies. For fruit pies, overmixing breaks down the fruit too much.

Adjust Sugar Based on Fruit Sweetness

Always taste your apples or other fruits before adding sugar. If they’re particularly tart, you might need an extra ¼ cup of sugar. If they’re very sweet, reduce the sugar slightly. This ensures perfect sweetness every time.

Let Pies Cool Completely

I know it’s tempting to dive in while the pie is warm, but most pies need adequate cooling time to set properly. Fruit pies need at least 3 hours, custard pies need 4 hours plus refrigeration time. Cutting too early results in runny filling that won’t slice nicely.

Protect Those Edges

Pie crust edges brown much faster than the rest of the pie. After the first 20-25 minutes of baking, check your pie. If the edges are getting too dark, create a foil shield by cutting a circle in the center of a foil square and draping it over the pie.

Storing and Reheating Tips

Refrigeration

Most thanksgiving pies not pumpkin should be stored in the refrigerator, especially custard-based pies like sweet potato. Cover loosely with foil or plastic wrap and store for up to 4 days. Fruit pies can stay at room temperature for 2 days if covered, or refrigerate for up to 5 days. Pecan pie keeps well refrigerated for up to 5 days.

Freezing Instructions

Almost all pies freeze beautifully! Wrap cooled pies tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. For best results, freeze before adding whipped cream or other toppings. Thaw overnight in the refrigerator before serving.

Reheating for Best Flavor

To recapture that fresh-baked taste, reheat individual slices in a 350°F oven for 10-15 minutes. This re-crisps the crust and warms the filling perfectly. Avoid microwaving if possible, as it makes crusts soggy. If you must use a microwave, heat in 15-second intervals and place a cup of water in the microwave to add moisture to the air.

Make-Ahead Strategy

You can prepare pie dough up to 3 days ahead and keep it refrigerated, or freeze it for up to 3 months. Most pies can be fully baked 1-2 days before Thanksgiving and stored covered at room temperature or refrigerated. This makes holiday prep so much more manageable!

Nutrition Information

Nutrient	Pecan Pie (per slice)	Apple Pie (per slice)	Sweet Potato Pie (per slice)
Calories	503	320	290
Total Fat	27g	14g	12g
Saturated Fat	5g	6g	5g
Cholesterol	72mg	28mg	60mg
Sodium	240mg	280mg	310mg
Total Carbohydrates	64g	48g	42g
Dietary Fiber	3g	3g	3g
Sugars	41g	28g	24g
Protein	6g	3g	5g

Note: Nutritional values are approximate and based on one slice (1/8 of pie). Values may vary based on specific ingredients used.

Tips for Avoiding Common Baking Mistakes

Mistake: Soggy Bottom Crust

Solution: Always bake pies on the lowest oven rack where heat is most intense. You can also brush the unbaked bottom crust with a thin layer of egg white before adding filling—it creates a moisture barrier. For extra insurance, sprinkle a tablespoon of breadcrumbs or ground nuts on the bottom crust before adding wet fillings.

Mistake: Runny Filling

Solution: Ensure you’re using the correct thickener amount. For fruit pies, use 3-4 tablespoons of flour or 2-3 tablespoons of cornstarch per pie. Always let fruit pies cool completely—the filling continues thickening as it cools. For custard pies, don’t overbake or the eggs will curdle and separate.

Mistake: Cracked Custard Filling

Solution: Custard pies crack when overbaked or cooled too quickly. Bake until the edges are set but the center still jiggles slightly. Remove from oven and let cool gradually at room temperature—never put a hot pie directly in the refrigerator. A water bath while baking can also prevent cracks.

Mistake: Burnt Crust Edges

Solution: Use a pie crust shield or make one from aluminum foil. Check your pie at the halfway point and cover edges if they’re browning too quickly. You can also start with foil on the edges and remove it for the last 15 minutes to achieve even browning.

Mistake: Shrunken Pie Crust

Solution: Don’t stretch the dough when fitting it into the pan—gently press it into place. Let the dough hang over the edges by ½ inch before trimming and crimping. Refrigerate the crust for 30 minutes before baking to relax the gluten, which prevents shrinkage.

Mistake: Tough, Chewy Crust

Solution: This happens from overworking the dough or using too much water. Mix pie dough just until it comes together—it should look shaggy, not smooth. Add ice water one tablespoon at a time and stop as soon as the dough holds together when pinched.

Mistake: Fruit Pie Boiling Over

Solution: Don’t overfill your pie—leave at least ½ inch of space at the top. Place a baking sheet on the rack below to catch any drips. Make sure your top crust has adequate vents for steam to escape. If your fruit is very juicy, add an extra tablespoon of thickener.

Frequently Asked Questions

What are the best alternatives to pumpkin pie for Thanksgiving?

The best thanksgiving pies not pumpkin include classic pecan pie, apple pie, sweet potato pie, cranberry pie, chess pie, chocolate cream pie, and buttermilk pie. Each offers unique flavors that complement traditional Thanksgiving dishes beautifully. Pecan pie is the most popular alternative, with its rich, caramel-like filling and crunchy nuts.

Can I make Thanksgiving pies ahead of time?

Absolutely! Most pies taste even better the next day as the flavors meld. Fruit pies can be baked 2-3 days ahead and stored at room temperature or refrigerated. Custard pies like sweet potato should be baked 1-2 days ahead and refrigerated. Pecan pie can be made 3 days in advance. You can also freeze baked pies for up to 3 months.

Which is healthier: pumpkin pie or sweet potato pie?

Sweet potato pie and pumpkin pie are nutritionally similar, with sweet potato pie containing slightly more fiber and vitamin A. Both are custard-based pies with similar calorie counts (around 280-320 per slice). The main difference is flavor—sweet potato pie is richer and sweeter, while pumpkin pie has that distinctive spiced flavor. Neither is significantly healthier, so choose based on taste preference!

What’s the easiest non-pumpkin Thanksgiving pie to make?

Sweet potato pie is arguably the easiest because it requires minimal ingredients and technique. You simply mash cooked sweet potatoes, mix with eggs, milk, sugar, and spices, then bake. There’s no lattice work like apple pie, no nuts to toast like pecan pie, and the filling is more forgiving than delicate custards.

Can I use store-bought pie crust for these recipes?

Yes! Store-bought pie crusts work wonderfully and save significant time. Look for refrigerated crusts rather than frozen for best quality. Let them come to room temperature for 10-15 minutes before unrolling to prevent cracking. Many bakeries also sell fresh pie dough, which is a step up from supermarket versions but still convenient.

Why did my pecan pie turn out runny?

Runny pecan pie usually means it wasn’t baked long enough. The filling should be set around the edges with just a slight jiggle in the center when done. Remember that the pie continues to set as it cools, so don’t overbake trying to eliminate all wobble. Always cool pecan pie completely (at least 2 hours) before slicing.

How do I prevent my apple pie from being too watery?

Use a mix of tart and sweet apples that hold their shape (avoid Red Delicious). Toss apples with sugar and let sit 10 minutes to release moisture, then drain excess liquid. Use enough thickener (3-4 tablespoons flour or 2-3 tablespoons cornstarch). Make sure your top crust has adequate vents for steam to escape, and bake until the filling is bubbling vigorously.

What makes the crust flaky vs. tough?

Flaky crust comes from cold butter creating steam pockets during baking and minimal gluten development. Keep ingredients cold, use a light touch when mixing, and don’t overwork the dough. Tough crust results from overmixing (which develops gluten) or using too much water. Handle dough as little as possible and add water sparingly.

Final Thoughts

There you have it—your complete guide to thanksgiving pies not pumpkin! I promise you, branching out from tradition this year will be one of the best decisions you make for your holiday table. Whether you go with the nutty richness of pecan pie, the comforting familiarity of apple pie, or the surprising tartness of cranberry pie, your guests will be talking about your dessert long after the plates are cleared.

Remember, Thanksgiving is about creating memories and bringing people together over delicious food. Don’t stress about perfection—even a slightly imperfect pie made with love tastes absolutely wonderful. I’d love to hear which recipe you try first! Drop a comment below and let me know how your alternative Thanksgiving pie turns out.