Thanksgiving Pie Recipes: 22 Traditional Pies To Wow Guests

22 Traditional Thanksgiving Pies That Never Disappoint

Thanksgiving is a time for gathering with loved ones, celebrating gratitude, and, of course, indulging in a variety of delicious pies. While turkey may be the star centerpiece, the true finale of any Thanksgiving feast is the dessert table stacked with classic, nostalgic, and inventive pies. From time-honored choices like pumpkin and pecan to tart cranberries and rich chocolate, discover twenty-two traditional Thanksgiving pies that will delight every guest and make your holiday extra memorable.

Pie Perfection: The Sweet Conclusion to Thanksgiving

Pies are synonymous with Thanksgiving, telling the story of autumn’s harvest and family traditions. Every household has its must-make recipe, but there’s always room to try something new. Below is a curated list of the most beloved pies to serve this season, with tips and variations to ensure your pie table is a showstopper.

The Classic Thanksgiving Pies

• Buttery Cranberry Pie – A sweet-tart treat featuring fresh cranberries, nestled beneath a crumbly walnut streusel, offering a delightful twist on traditional fruit pies.
• Chef John’s Pumpkin Pie – Silky-smooth and richly spiced, this pumpkin pie brings out the best of classic autumn flavors, perfect for purists and new fans alike.
• Kentucky Pecan Pie – Sweet, nutty, and indulgent, this Southern-inspired pecan pie boasts a gooey filling and crunchy pecans.
• Caramel Apple Cranberry Pie – Tart cranberries and caramel-coated apples come together in this festive medley of autumn fruits.
• Apple Streusel Pie – A crumbly, buttery topping sits atop layers of cinnamon-scented apples, adding a comforting and nostalgic touch.
• Pecan Pie Without Corn Syrup – For a natural take, this version skips the corn syrup, letting the flavor of toasted pecans shine through.

More Must-Try Favorites

• Mrs. Sigg’s Fresh Pumpkin Pie – A fresh take on pumpkin pie that uses real pumpkin puree for a deeper, richer flavor.
• Pumpkin Tart with Pecan Crust – A vegan and diet-friendly option that doesn’t skimp on taste, featuring a crisp pecan crust and spiced pumpkin filling.
• Chocolate Pie – Creamy chocolate custard in a flaky crust; perfect for those who crave something a little different, yet comforting and familiar.
• Pumpkin Torte II – A decadent dessert with layers of pumpkin and cream cheese, all atop a crunchy graham cracker crust.

Simply the Best: Apple, Pecan, and Pumpkin Pies

The trinity of Thanksgiving pies—apple, pecan, and pumpkin—never go out of style. Each brings its own story and flavors to the table:

Creams, Toppings, and Creative Twists

While tradition rules, creative spins and toppings can take your pie game to the next level. Consider the following additions to please every palate:

• Top pumpkin or sweet potato pies with toasted meringue or whipped cream for extra flair.
• Add a drizzle of caramel over apple or pecan pies for a modern twist.
• Mix berries or cranberries into fruit pies for boost of color and tartness.
• Use graham cracker or nut crusts for added flavor and crunch.

The Essential Thanksgiving Pie List

Here’s an expanded overview of the 22 pies that have earned their place at Thanksgiving tables across America:

1. Buttery Cranberry Pie – Tart, sweet, topped with walnut streusel.
2. Mrs. Sigg’s Fresh Pumpkin Pie – Fragrant spices and homemade pumpkin puree.
3. Kentucky Pecan Pie – Rich, gooey, dotted with toasted pecans.
4. Caramel Apple Cranberry Pie – Sweet apples, tart cranberries, and a caramel glaze.
5. Apple Streusel Pie – Crunchy, buttery topping over spiced apple filling.
6. Pecan Pie Without Corn Syrup – All the flavor of classic pecan pie, naturally sweetened.
7. Sweet Potato Pie – Creamy sweet potatoes with warm spices and silky custard texture.
8. Pumpkin Tart with Pecan Crust – Vegan, nutty, and packed with fall flavor.
9. Chocolate Pie – Decadent, smooth, and crowd-pleasing.
10. Pumpkin Torte II – A showstopper with layered textures of pumpkin, cream cheese, and nuts.
11. Chess Pie – Simple, southern, with a sugary custard filling.
12. Maple Walnut Pie – Like pecan pie, but with deep maple and walnut notes.
13. Mincemeat Pie – Sweet and spiced dried fruits for a traditional English touch.
14. Apple Crumble Pie – Similar to streusel, but chunkier with brown sugar crumb topping.
15. Bourbon Pecan Pie – A splash of bourbon for warmth and complexity.
16. Chocolate Pecan Pie – Classic meets chocolate, perfect for the indecisive.
17. Coconut Cream Pie – Creamy coconut custard, billowy whipped topping.
18. French Silk Pie – Rich chocolate mousse in a delicate crust.
19. Peanut Butter Pie – Salty-sweet, creamy, and always a favorite among kids.
20. Shoofly Pie – Molasses-based, with a crumbly, cake-like topping from Pennsylvania Dutch tradition.
21. Banana Cream Pie – Luscious pudding and sliced bananas in a flaky shell.
22. Berry Pie – Use a mix of raspberries, blueberries, or blackberries for a vibrant finish to the meal.

Baking Tips for Thanksgiving Pie Success

• Advance Prep: Most pies can be made a day or two ahead; fruit pies can be baked and stored at room temperature, while custard-based pies should be refrigerated.
• Perfect Crust: Use cold butter or shortening and avoid overworking the dough for the flakiest results.
• Prevent Soggy Bottoms: Pre-bake (blind bake) your crust for custard pies or sprinkle the base with a little flour or ground nuts before filling.
• Garnishes Matter: Add decorative leaves, braids, or crumbs to the top for beautiful presentation.
• Storage: Keep leftover pies covered; most fruit pies last 2-3 days at room temperature, while custard pies last up to 4 days in the fridge.

Pie Pairings: What to Serve with Your Thanksgiving Pie

• Homemade vanilla ice cream — classic with apple and pecan pies.
• Freshly whipped cream — essential for pumpkin and chocolate pies.
• A drizzle of salted caramel — elevates apple, pecan, or sweet potato pies.
• Toasted marshmallow topping — fun with sweet potato or chocolate pies.

Pie Recipes for Every Diet

• Vegan: Substitute plant-based butters and use nut or oat milk for creamy fillings. Try the Pumpkin Tart with Pecan Crust or vegan-friendly berry pies.
• Gluten-Free: Use gluten-free flour blends or nut crusts for those with celiac needs.
• Lower Sugar: Opt for pies like Buttery Cranberry Pie, which are naturally tart, or use sugar substitutes and fruit-sweetened variations.
• Dairy-Free: Swap in coconut or almond milk, and use dairy-free margarine or shortening for crusts and toppings.

Frequently Asked Questions (FAQs)

Q: Can I make Thanksgiving pies ahead of time?

A: Absolutely! Fruit pies can be baked one to two days before serving, while custard-based pies like pumpkin or sweet potato should be refrigerated if made ahead. Most pies taste even better as flavors meld overnight.

Q: What’s the best way to store leftover pie?

A: Fruit pies can stay at room temperature, loosely covered, for up to two days. Custard pies should be refrigerated and covered to keep them from drying out or absorbing fridge odors.

Q: How do I prevent soggy pie crusts?

A: For custard pies, blind bake the crust partially before adding filling. For fruit pies, sprinkle the bottom with a little flour or cornstarch to absorb excess moisture and prevent sogginess.

Q: Can pies be frozen ahead for Thanksgiving?

A: Yes! Bake fruit pies fully, cool completely, wrap tightly, and freeze. Thaw at room temperature, then rewarm in the oven. For custard pies, freeze unbaked if possible, and bake fresh for best texture.

Q: What’s a good pie for special diets?

A: Opt for vegan tarts, gluten-free nut crusts, and naturally sweetened fruit or nut pies. The Pumpkin Tart with Pecan Crust is highly recommended for vegan guests!

Final Thoughts

Your Thanksgiving pie table is a chance to honor tradition, celebrate creativity, and satisfy every guest’s sweet tooth. Whether it’s a classic pumpkin pie, a nutty pecan treat, or a bold, tart cranberry creation, these 22 traditional pies offer something for everyone. Happy baking and happy Thanksgiving!

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

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