Thanksgiving dessert has a predictable problem.
Everyone says they’re full.
Then the pies appear.
Suddenly, being full becomes more of a suggestion than a physical condition.
A good Thanksgiving pie should feel special enough for the holiday without requiring you to spend the entire morning fighting with pastry.
That means familiar fall flavors, reliable fillings, plenty of make-ahead potential, and a mix of textures so the dessert table isn’t just five versions of pumpkin.
For these Thanksgiving pie recipes, we’re making classic pumpkin pie, maple pecan pie, cinnamon apple crumble pie, cranberry orange custard pie, and chocolate bourbon pecan pie.
You’ve got creamy, crunchy, fruity, tart, chocolatey, and plenty of reasons to save room after dinner.
What You’ll Need
Classic Pumpkin Pie
- 1 unbaked 9-inch pie crust
- 1 can plain pumpkin puree, 15 ounces
- 3 large eggs
- 3/4 cup packed brown sugar
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Maple Pecan Pie
- 1 unbaked 9-inch pie crust
- 2 cups pecan halves
- 3 large eggs
- 3/4 cup pure maple syrup
- 1/2 cup packed brown sugar
- 4 tablespoons unsalted butter, melted
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Cinnamon Apple Crumble Pie
- 1 unbaked 9-inch pie crust
- 6 medium apples, peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the crumble topping:
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
Cranberry Orange Custard Pie
- 1 unbaked 9-inch pie crust
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar, for the cranberries
- 3 large eggs
- 1/2 cup granulated sugar, for the custard
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Chocolate Bourbon Pecan Pie
- 1 unbaked 9-inch pie crust
- 1 1/2 cups pecan halves
- 1 cup semisweet chocolate chips
- 3 large eggs
- 3/4 cup packed brown sugar
- 1/2 cup pure maple syrup
- 4 tablespoons unsalted butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
Tools You’ll Need
Pie doesn’t require an enormous collection of equipment, but a few basics make the job much easier.
- 9-inch pie plates
- Large mixing bowls
- Medium mixing bowls
- Whisk
- Wooden spoon
- Rubber spatula
- Rolling pin
- Pastry cutter or fork
- Chef’s knife
- Cutting board
- Vegetable peeler
- Measuring cups and spoons
- Citrus zester
- Citrus juicer
- Baking sheets
- Aluminum foil
- Wire cooling rack
- Pie server
1. Classic Pumpkin Pie
Pumpkin pie doesn’t need much reinvention at Thanksgiving.
It needs a flaky crust, creamy filling, enough spice to taste like fall, and enough time to cool properly.
Preheat the oven to 425°F.
Fit the pie crust into a 9-inch pie plate.
Crimp the edges however you like.
Refrigerate the prepared crust while you make the filling.
In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, heavy cream, milk, cinnamon, ginger, nutmeg, cloves, vanilla, and salt.
Whisk until completely smooth.
Pour the filling into the chilled crust.
Place the pie on a baking sheet.
Bake at 425°F for 15 minutes.
Reduce the oven temperature to 350°F without removing the pie.
Continue baking for approximately 35 to 45 minutes.
The outer portion should look set.
The center should still have a slight wobble when you gently move the pie.
It should not slosh.
Remove from the oven.
Place on a wire rack.
Let the pie cool completely.
Then refrigerate until you’re ready to serve.
Do not keep baking pumpkin pie until the center becomes completely firm in the oven.
The filling continues setting as it cools.
Overbaking is one of the easiest ways to get cracks across the surface.
Still tastes good.
Just slightly more dramatic-looking.
2. Maple Pecan Pie
Pecan pie is naturally sweet.
Very sweet.
Using maple syrup gives that sweetness a little more personality.
Preheat the oven to 350°F.
Spread the pecans across a baking sheet.
Toast for approximately 6 to 8 minutes.
Keep an eye on them.
Let the pecans cool slightly.
Arrange them inside the unbaked pie crust.
In a large bowl, whisk the eggs.
Add maple syrup, brown sugar, melted butter, flour, vanilla, salt, and cinnamon.
Whisk until smooth.
Pour the filling over the pecans.
Place the pie on a baking sheet.
Bake at 350°F for approximately 45 to 55 minutes.
The edges should be set while the center retains a slight jiggle.
If the crust starts getting too dark, cover the edges loosely with strips of foil.
Cool completely before slicing.
That last instruction is particularly important with pecan pie.
Warm filling is delicious.
Warm filling is also considerably less interested in staying inside a neat triangular slice.
Pro Tips for Better Thanksgiving Pies
Keep pie dough cold. Warm butter melts into the dough before baking instead of creating flaky pockets.
Use a baking sheet underneath your pie. It makes moving the pie easier and catches enthusiastic fillings before they reach the bottom of your oven.
Don’t judge custard pies while they’re hot. Pumpkin and other custard fillings continue setting during cooling.
Let fruit pies cool before slicing. Their juices need time to thicken.
Make dessert before Thanksgiving Day when possible. Pie is one of the easiest major holiday jobs to move to the previous day.
3. Cinnamon Apple Crumble Pie
This is for anyone who wants apple pie but doesn’t particularly want to negotiate with a second pie crust.
The crumble topping handles that problem.
Preheat the oven to 375°F.
Place the sliced apples in a large bowl.
Add granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt.
Toss thoroughly.
Let the apples sit for about 10 minutes.
Transfer the filling to the prepared pie crust.
Pile the apples slightly higher in the center.
Make the Crumble
Combine flour, oats, brown sugar, cinnamon, and salt.
Add the cold butter.
Use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until you have coarse crumbs.
Scatter the topping evenly over the apples.
Place the pie on a baking sheet.
Bake for approximately 50 to 60 minutes.
The topping should be golden and you should see the fruit juices bubbling around the edges.
If the crumble browns too quickly, loosely cover the top with foil.
Cool for at least 3 hours before slicing.
Yes, three hours feels excessive when the kitchen smells like cinnamon apples.
The filling disagrees.
Cut too soon and most of it may end up on the plate instead of inside the slice.
Still edible.
Less architectural.
4. Cranberry Orange Custard Pie
Cranberries don’t have to spend Thanksgiving sitting beside the turkey.
Their tartness works particularly well in desserts because it cuts through rich custard.
Preheat the oven to 375°F.
Combine the cranberries and 1/2 cup sugar in a medium saucepan.
Cook over medium heat for about 5 to 7 minutes, stirring occasionally.
The berries should begin popping and releasing juice.
Remove from the heat.
Let them cool slightly.
In a large bowl, whisk the eggs and remaining 1/2 cup sugar.
Add heavy cream, milk, flour, orange juice, orange zest, vanilla, and salt.
Whisk until smooth.
Spread the cranberry mixture across the bottom of the pie crust.
Slowly pour the custard over it.
Place the pie on a baking sheet.
Bake at 375°F for approximately 40 to 50 minutes.
The edges should be set.
The center should wobble slightly.
Cool completely.
Refrigerate before serving.
The cranberry layer gives each slice a tart little surprise underneath the creamy filling.
Which is useful after a Thanksgiving dinner containing roughly seventeen pounds of butter.
5. Chocolate Bourbon Pecan Pie
Regular pecan pie is already rich.
This one saw that and decided there was still room for chocolate.
The bourbon adds warmth and depth rather than making the pie taste strongly of alcohol.
Preheat the oven to 350°F.
Toast the pecans for about 6 to 8 minutes.
Let them cool.
Scatter the chocolate chips across the bottom of the prepared pie crust.
Add the pecans.
In a large bowl, whisk the eggs.
Add brown sugar, maple syrup, melted butter, bourbon, vanilla, flour, and salt.
Whisk until smooth.
Pour the filling carefully over the chocolate and pecans.
Bake for approximately 45 to 55 minutes.
The edges should be set with a slight wobble remaining in the center.
Cover the crust edges with foil if they’re browning too quickly.
Cool completely before slicing.
For guests avoiding alcohol, simply leave out the bourbon and add an extra teaspoon of vanilla or a tablespoon of orange juice.
The pie will survive.
So will Thanksgiving.
Which Thanksgiving Pie Should You Make?
The dessert table gets more interesting when the pies aren’t all similar.
| Pie | Main Flavor | Texture | Make-Ahead |
|---|---|---|---|
| Pumpkin | Warm spice | Smooth, creamy | Excellent |
| Maple pecan | Maple, nuts | Gooey, crunchy | Excellent |
| Apple crumble | Apple, cinnamon | Juicy, crisp | Excellent |
| Cranberry orange | Tart, citrus | Creamy | Excellent |
| Chocolate pecan | Chocolate, nuts | Rich, gooey | Excellent |
For a traditional Thanksgiving, make pumpkin plus apple or pecan.
For a larger gathering, choose three pies with different textures.
Pumpkin gives you creamy.
Apple gives you fruity and crisp.
Pecan gives you crunchy and rich.
That’s a much better dessert table than three pies that all eat exactly the same way.
How Many Pies Do You Need for Thanksgiving?
A standard 9-inch pie generally gives you about 8 slices.
At Thanksgiving, some people want a full slice.
Others want “just a tiny piece.”
That tiny piece is frequently followed by another tiny piece from a different pie.
For 8 guests, one or two pies may be enough depending on other desserts.
For 12 guests, two pies gives everyone reasonable options.
For 16 to 20 guests, three pies usually creates a better selection.
If pie is the only dessert, make a little extra.
If you’ve also got cookies, cheesecake, brownies, and pumpkin bars, you can reduce the pie count.
Dessert mathematics is forgiving.
Homemade or Store-Bought Pie Crust?
Both work.
A homemade crust gives you more control over flavor and texture.
A refrigerated or frozen crust saves time.
Thanksgiving is a perfectly acceptable day to choose convenience.
Especially if you’re already making:
- Turkey
- Gravy
- Stuffing
- Potatoes
- Vegetables
- Rolls
- Three appetizers
- And apparently a small bakery
For these recipes, a good-quality store-bought crust can work perfectly well.
If using frozen crust, follow its package directions regarding thawing or pre-baking.
How to Prevent a Soggy Pie Crust
Wet fillings and pastry have a complicated relationship.
A few things help.
Keep the crust cold before filling it.
Don’t let juicy fruit fillings sit inside an unbaked crust for a long time before going into the oven.
For recipes that require blind baking, use pie weights and follow the recipe carefully.
Bake pies on a lower oven rack when appropriate so the bottom receives plenty of heat.
A metal pie plate can also encourage stronger bottom browning than some thick ceramic dishes.
For apple pie, the flour in the filling helps capture some of the fruit juices.
And most importantly, bake it until those juices are actually bubbling.
Thickener needs heat to do its job.
How to Know When Thanksgiving Pie Is Done
Different pies give you different clues.
Pumpkin and Custard Pies
The edges should be set.
The center should have a gentle wobble.
Not liquid movement.
A wobble.
Pecan Pie
The outer portion should look firm while the center remains slightly jiggly.
It will set further as it cools.
Apple Pie
Look for:
- Golden topping
- Bubbling fruit juices
- Tender apples
If the topping is browned but the filling isn’t bubbling yet, cover the pie loosely with foil and keep baking.
The crust’s appearance alone doesn’t tell you whether the filling is finished.
Make-Ahead Thanksgiving Pie Plan
Pie is one of the strongest candidates for early Thanksgiving preparation.
Take advantage of that.
Two Days Before
You can:
- Prepare pie dough
- Toast pecans
- Measure dry ingredients
- Make crumble topping
- Prepare cranberry filling
Keep everything properly covered and refrigerated as needed.
One Day Before
Bake:
- Pumpkin pie
- Pecan pie
- Apple crumble pie
- Cranberry custard pie
- Chocolate pecan pie
Let them cool according to the recipe.
Refrigerate pies containing eggs or dairy, including pumpkin and custard pies.
Thanksgiving Day
Prepare toppings.
Whip cream.
Bring suitable pies closer to serving temperature.
Warm apple pie gently if you prefer it that way.
Then leave dessert alone while you deal with dinner.
This is the beauty of pie.
It does not need you hovering over it while the turkey rests.
Easy Pie Toppings
A good pie doesn’t require much decoration.
Try:
- Freshly whipped cream
- Vanilla ice cream
- Toasted pecans
- Caramel sauce
- Orange zest
- Chocolate shavings
- Cinnamon
- Maple whipped cream
Match the topping to the pie.
Pumpkin pie: whipped cream and cinnamon.
Apple crumble: vanilla ice cream.
Pecan pie: lightly whipped cream.
Cranberry orange: whipped cream and orange zest.
Chocolate pecan: whipped cream or chocolate shavings.
You do not need caramel, chocolate, nuts, whipped cream, ice cream, and three sauces on the same slice.
At some point, the pie would like to participate.
Substitutions and Variations
Pumpkin puree: Use homemade pumpkin puree if it has a similar thick consistency. Do not accidentally substitute pumpkin pie filling.
Pecans: Walnuts can work in many nut-based pies.
Maple syrup: Use pure maple syrup rather than pancake syrup for the intended flavor.
Fresh cranberries: Frozen cranberries work well and usually don’t need thawing before cooking.
Apples: Granny Smith, Honeycrisp, Braeburn, or Pink Lady are good choices.
Heavy cream: Half-and-half can work in some custard fillings, though the finished texture will be less rich.
Bourbon: Leave it out or replace it with additional vanilla.
Chocolate chips: Chopped semisweet chocolate works.
Panko: Wrong article. If you’ve reached for breadcrumbs while making pie, Thanksgiving may have been going on too long.
For gluten-free pies, use a suitable gluten-free crust and flour blend.
For nut-free gatherings, pumpkin, apple, or cranberry custard pie are easier directions, with ingredients checked according to your guests’ needs.
What to Serve With Thanksgiving Pie
Pie really doesn’t require another side dish.
But toppings are another matter.
Keep bowls of whipped cream available.
Vanilla ice cream is especially good with warm apple pie.
Coffee works with nearly everything.
So does tea.
And after a large Thanksgiving meal, small slices are often better than enormous ones.
That lets guests try two flavors.
Which, suspiciously, is usually what they wanted all along.
Leftovers and Storage
Storage depends on the filling.
Pumpkin pie: Refrigerate promptly and use within about 3 to 4 days.
Maple pecan pie: For safest longer storage, refrigerate and use within about 3 to 4 days.
Apple crumble pie: Refrigerate leftovers and use within about 3 to 4 days.
Cranberry custard pie: Refrigerate and use within 3 to 4 days.
Chocolate bourbon pecan pie: Refrigerate and use within about 3 to 4 days.
Perishable pies containing eggs or dairy should not sit at room temperature for longer than 2 hours.
Cover refrigerated pies to prevent them from drying out or absorbing refrigerator odors.
Apple pie can be gently reheated in the oven.
Custard pies are usually best served chilled or slightly cool.
Pecan pie can be served cool or allowed to lose some of its refrigerator chill before serving.
Frequently Asked Questions
What are the most popular pies for Thanksgiving?
Pumpkin, apple, and pecan are classic choices. Cranberry, chocolate, sweet potato, and maple pies are also good holiday options.
Can Thanksgiving pies be made the day before?
Yes. Most pies are excellent make-ahead desserts, and many actually slice better after cooling completely.
How many pies should I make for 12 people?
Two 9-inch pies can be enough, especially with other desserts. Make three if you want more flavor choices or generous leftovers.
Why did my pumpkin pie crack?
It was likely overbaked or cooled too quickly. Remove it while the center still has a gentle wobble.
Why is my apple pie watery?
The filling may not have baked long enough for the juices and thickener to cook properly. Letting the pie cool completely before slicing also helps.
Can I use frozen cranberries in pie?
Yes. Frozen cranberries work well in cooked pie fillings.
Do I need to refrigerate pumpkin pie?
Yes. Homemade pumpkin pie contains eggs and dairy and should be refrigerated after cooling.
Can I use store-bought pie crust?
Yes. It is an easy way to reduce Thanksgiving preparation time.
What apples are good for Thanksgiving pie?
Firm apples such as Granny Smith, Honeycrisp, Braeburn, and Pink Lady hold up well during baking.
Can pecan pie be made without bourbon?
Yes. Simply omit it and add a little extra vanilla if desired.
Wrapping Up
Thanksgiving pie doesn’t need to become another complicated holiday project.
Start with classic pumpkin pie if tradition matters most.
Make maple pecan pie when you want something nutty and rich.
Choose cinnamon apple crumble pie for warm fruit and a crisp buttery topping.
Try cranberry orange custard pie when the dessert table needs something tart.
And bring out chocolate pecan pie for the person who looked at ordinary pecan pie and decided it wasn’t rich enough.
Better yet, bake the pies the day before.
Thanksgiving Day already belongs to the turkey, potatoes, gravy, stuffing, and whatever casserole is currently refusing to finish cooking.
Dessert can wait patiently in the refrigerator.
Right up until everyone announces they’re far too full for pie.
Give them ten minutes.
