Thanksgiving deserves a parade of pies, from familiar classics to unexpected twists that steal the show. These 28 Thanksgiving pie recipes span fruit pies, cream pies, custard pies, nut pies, no-bake pies, and hand pies, offering something for every palate and every level of baking confidence.
Each recipe is fully developed and original, with clear techniques, finishing touches, and ideas for make-ahead planning and presentation. You’ll find inspiration for show-stopping centerpiece pies, simple recipes for busy hosts, and creative flavor pairings that highlight seasonal ingredients while helping every pie arrive picture-perfect on your table.
1. Simple Spiced Pumpkin Tart with Crunchy Graham Base
Bright-spiced and unfussy, this pumpkin tart swaps a traditional pastry shell for a buttery graham cracker base that’s quick to assemble and bakes evenly. The silky pumpkin custard balances warm autumn spices without fuss, making it a dependable choice for holiday tables or weeknight desserts. Minimal hands-on time and straightforward steps let you focus on other preparations while delivering a classic flavor everyone will reach for.
Yield: Serves 8–10 Total time: 6 hours 30 minutes (includes 3 hours chilling)
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon fine sea salt
- 15 ounces (about 1 3/4 cups) pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 12 fluid ounces evaporated milk
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and a pinch of ground cloves
Instructions
- Preheat the oven to 350°F (175°C). In a medium bowl, stir graham crumbs, brown sugar, melted butter, and salt until evenly moistened; press the mixture firmly into a 9-inch pie pan, bringing it up slightly around the edge.
- Bake the crust for 8 to 10 minutes until set and fragrant; cool on a rack while you prepare the filling.
- Whisk together pumpkin, granulated sugar, eggs, evaporated milk, vanilla, cinnamon, ginger, nutmeg, and cloves in a large bowl until smooth and homogeneous.
- Pour the filling into the warm crust and gently tap the pan on the counter to remove any air bubbles.
- Bake the pie at 350°F (175°C) for 45 to 55 minutes, or until the center is mostly set — it should still have a slight jiggle but the edges will be firm, or an instant-read thermometer inserted near the center reads 175–180°F (79–82°C).
- Cool the pie on a wire rack for 2 hours, then refrigerate at least 3 hours (preferably overnight) before slicing to allow the custard to fully set.
Pro Tip: Make ahead by baking and chilling the pie up to 2 days in advance; wrap loosely with foil or plastic to protect the crust and bring to room temperature for 20–30 minutes before serving.
2. Petite Harvest Pumpkin Tarts
Tiny, hand-held pumpkin tarts bring all the cozy spices of Thanksgiving without committing to a whole pie. These single-serving custards bake in a standard muffin tin, using store-bought crusts for speed and a smooth pumpkin custard that sets firm after chilling. They’re easy to portion, pretty on a platter, and great for serving a crowd who wants a taste of pumpkin with minimal fuss.
Yield: Makes 12 mini tarts (serves 8–12) Total time: 2 hours 10 minutes
Ingredients
- 1 (14-ounce) package refrigerated pie crusts
- 1 cup canned pumpkin puree (not pie filling)
- 2/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1/2 cup evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin or spray with nonstick spray.
- Cut twelve 4-inch rounds from the refrigerated pie crusts; press each round into a muffin cup, trim excess, and gently flute or crimp the rim. Brush the crusts with melted butter to promote browning.
- Whisk together pumpkin puree, brown and granulated sugars, eggs, heavy cream, evaporated milk, pumpkin pie spice, vanilla, and salt until completely smooth and homogenous.
- Spoon about 2 to 2½ tablespoons of custard into each crust, filling nearly to the top but leaving a little headspace; tap the tin on the counter to settle the filling and release air bubbles.
- Bake for 18–22 minutes until the edges of the custard are set. Check doneness by inserting an instant-read thermometer into the center—the internal temperature should read 175°F (79°C)—or the custards should be mostly set with only a slight jiggle in the center.
- Cool the tin on a wire rack for 30 minutes, then remove tarts and chill uncovered in the refrigerator for at least 1 hour to fully set before serving.
Pro Tip: Make ahead: bake and chill up to 48 hours. Store in a single layer in an airtight container in the refrigerator; bring to room temperature 20–30 minutes before serving or rewarm for 4–6 minutes in a 300°F (150°C) oven for a just-baked finish.
3. Autumn-Spiced Pumpkin Crisp Bake
This autumn-ready pumpkin crisp layers a silky spiced pumpkin custard beneath a rustic oat topping baked until golden and crackly. It combines familiar Thanksgiving flavors—warm cinnamon and ginger, a touch of brown sugar—and an easy technique that’s forgiving for first-time bakers. Serve warm with whipped cream or vanilla ice cream for contrast. The smart topping holds together yet stays pleasantly crunchy after several hours.
Yield: Serves 8-10 Total time: 2 hours 35 minutes
Ingredients
- 1 3/4 cups pumpkin purée
- 2 large eggs
- 3/4 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/2 cup heavy cream
- 1 1/2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon fine salt
- 3/4 cup rolled oats
- 1/3 cup unsalted butter, cold and diced
Instructions
- Preheat the oven to 375°F (190°C) and lightly butter a 9-inch (23 cm) shallow baking dish.
- Whisk together the pumpkin purée, eggs, 1/2 cup of the brown sugar, granulated sugar, heavy cream, cornstarch, cinnamon, ginger, and salt until smooth and well combined; reserve the remaining 1/4 cup brown sugar for the topping.
- Cut the cold diced butter into the rolled oats and reserved 1/4 cup brown sugar with a pastry cutter or your fingertips until pea-sized crumbs form.
- Pour the pumpkin mixture into the prepared dish and evenly scatter the oat-butter crumbs on top.
- Bake at 375°F (190°C) for 40–50 minutes, until the topping is deeply golden and an instant-read thermometer inserted into the center of the filling reads 175°F (79°C) and the custard shows only a slight, gentle jiggle.
- Cool the crisp on a wire rack for 1 hour, then chill for 30 minutes to finish setting before slicing and serving; rewarm individual portions if you prefer them warm.
Pro Tip: Make ahead by baking and cooling the crisp, then cover and refrigerate up to 3 days; refresh the topping in a 325°F (165°C) oven for 15–20 minutes before serving, or serve chilled with whipped cream or vanilla ice cream.
4. Brown-Sugar Butterscotch Pumpkin Tart
A cozy twist on classic pumpkin custard: smooth pumpkin spiced with cinnamon, folded with a warm brown-sugar butterscotch for ribbons of caramelized flavor. The filling bakes in a crisp 9-inch crust so each slice delivers creamy pumpkin, salty-sweet butterscotch streaks, and a tender edge. It’s elegant enough for the Thanksgiving table yet straightforward to prepare ahead for holiday ease.
Yield: Serves 8–10 Total time: 3 hours 20 minutes
Ingredients
- 1 (9-inch) pie crust (homemade or store-bought), chilled
- 1 1/2 cups canned pumpkin puree (not pumpkin pie mix)
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 3/4 cup dark brown sugar, packed
- 2 tablespoons unsalted butter
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
Instructions
- Preheat the oven to 375°F (190°C). Fit the chilled crust into a 9-inch pie pan, flute the edges, line with parchment, and fill with pie weights or dried beans. Blind-bake for 12 minutes, remove weights, then bake 6–8 more minutes until the edges just begin to brown; cool 10 minutes.
- Whisk together pumpkin, eggs, heavy cream, milk, dark brown sugar, vanilla, cinnamon, and salt in a large bowl until completely smooth and slightly glossy.
- Heat the butter and molasses in a small saucepan over medium heat, stirring until the butter foams and the sugar is dissolved into a glossy syrup; remove from heat and let cool 1–2 minutes, then fold half of the syrup into the pumpkin mixture, reserving the rest.
- Pour the filling into the pre-baked crust, spoon the reserved butterscotch syrup in small dollops across the surface, and use a skewer to gently swirl the ribbons without overmixing.
- Bake at 350°F (175°C) for 45–55 minutes, or until the edges are set and the center registers 175°F (79°C) on an instant-read thermometer or shows only a slight jiggle; tent with foil if the crust or surface browns too quickly.
- Cool the tart on a wire rack 30 minutes, then refrigerate at least 1½ hours before slicing and serving.
Pro Tip: Make ahead by blind-baking the crust up to 48 hours in advance and keeping it covered in the fridge. The finished tart will keep refrigerated up to 4 days; warm individual slices 4–6 minutes in a 300°F oven to soften the butterscotch ribbons before serving.
5. Maple-Spiced Sweet Potato Tart
This maple-spiced sweet potato tart reinvents the classic Thanksgiving custard with bright citrus notes and warm fall spices. Roasting the tubers concentrates sweetness for a velvety filling that’s whisked with cream, eggs, and pure maple syrup, then baked in a single unbaked 9-inch shell. The result is a sliceable, satin-textured pie that pairs well with lightly sweetened whipped cream or a scattering of toasted pecans.
Yield: Serves 8-10 Total time: 3 hours 15 minutes
Ingredients
- 2 lb sweet potatoes, scrubbed
- 1 (9-inch) pie crust, unbaked (homemade or store-bought)
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup pure maple syrup
- 1/3 cup light brown sugar, packed
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly grated nutmeg
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
Instructions
- Preheat the oven to 425°F and arrange whole sweet potatoes on a rimmed sheet; roast until very tender, about 45 minutes.
- Reduce the oven to 350°F; let the potatoes cool 10 minutes, then halve and scoop the flesh into a bowl and mash or pulse in a food processor until smooth.
- Whisk together the eggs, heavy cream, maple syrup, brown sugar, melted butter, vanilla, cinnamon, ginger, nutmeg, and salt until fully combined.
- Pour the filling into the unbaked pie crust and smooth the top; bake at 350°F for about 50 minutes.
- Tent with foil if the crust darkens too quickly and check doneness by inserting an instant-read thermometer into the center — it should register 165°F and the filling should hold a slight jiggle.
- Slice and serve warm or chilled topped with whipped cream or toasted pecans; refrigerate any leftovers.
Pro Tip: Make ahead by baking the tart 24–48 hours before serving; store tightly covered in the refrigerator and bring to room temperature or rewarm slices at 300°F for 8–10 minutes before serving.
6. Heirloom Orchard Lattice Pie
A tender, flaky crust cradles a warmly spiced apple filling in this homage to kitchen-table memories. Bright lemon and a hint of nutmeg balance the apples’ sweetness while a rustic lattice top lets the filling bubble through. The method keeps the crust cold and the apples intact for pleasantly textured slices—comforting enough for holiday tradition but simple enough for a weekday bake.
Yield: Serves 8 Total time: 2 hours 15 minutes
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- 8 tablespoons unsalted butter, cold, diced
- 2 tablespoons granulated sugar
- 1 large egg, beaten (for egg wash)
- 1/3 cup ice water
- 6 cups peeled, cored, thinly sliced apples (about 5 medium)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon, plus a pinch of nutmeg
Instructions
- Combine flour, salt and sugar in a bowl; cut in cold butter with a pastry cutter or two knives until pea-sized crumbs form, then stir in ice water until dough just comes together; form into two disks and chill for 30 minutes.
- Toss sliced apples with 3/4 cup sugar, cornstarch, cinnamon, nutmeg and 1 tablespoon lemon juice (optional) in a large bowl until evenly coated and glossy.
- Roll one chilled disk on a lightly floured surface into a 12-inch circle and fit into a 9-inch pie plate; trim the edges, then fill with the apple mixture, piling slightly in the center.
- Roll the second disk and cut into 1-inch strips; weave a loose lattice over the apples and crimp the edges to seal. Brush the lattice and rim with beaten egg and sprinkle a little sugar over the top.
- Bake in a preheated oven at 375°F (190°C) for 50–60 minutes, until the crust is golden-brown and the filling is bubbling through the lattice; if the edges brown too quickly, tent with foil.
- Cool the pie on a rack for at least 30 minutes before slicing to let the filling set and produce neat slices.
Pro Tip: Make ahead: freeze the unbaked, assembled pie (wrap tightly) for up to one month and bake from frozen, adding about 15–20 minutes to the bake time; store leftovers covered at room temperature for up to 2 days or refrigerate up to 4 days.
7. Chilled Pumpkin Cheesecake with Gingersnap Crust
This silky, no-bake spiced pumpkin cheesecake combines the bright snap of gingersnap crumbs with a luxuriously creamy pumpkin-cream cheese filling. A whisper of gelatin keeps slices tidy while the whipped cream lightens the texture, making it forgiving to assemble. It’s a relaxed, crowd-pleasing alternative to traditional pies—perfect for Thanksgiving when oven space is prized. Garnish simply for a showstopping finish.
Yield: Serves 10-12 Total time: 6 hours 30 minutes (includes at least 6 hours chilling)
Ingredients
- 1 3/4 cups gingersnap crumbs (about 180 g)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz (450 g) cream cheese, room temperature
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup powdered sugar, sifted
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves or allspice
- 1 tsp pure vanilla extract
- 1 cup (240 ml) heavy cream, cold
- 1 packet (2 1/4 tsp) unflavored powdered gelatin
Instructions
- Pulse the gingersnap crumbs with the granulated sugar until fine; stir in the melted butter, press the mixture firmly into the base and up the sides of a 9-inch springform pan to form an even 1/2-inch crust, and chill for 15 minutes.
- Reserve 2 tbsp of the cold heavy cream from the measured cup; sprinkle the gelatin evenly over the reserved cream and let bloom 5 minutes, then warm briefly (10–15 seconds in a microwave or over very low heat) until dissolved and clear—do not boil.
- Beat the cream cheese with the powdered sugar until smooth, then add the pumpkin puree, cinnamon, ginger, cloves, and vanilla and beat until fully combined; slowly stream in the dissolved gelatin while mixing.
- Whip the remaining heavy cream to soft peaks with a chilled bowl and whisk or mixer, then gently fold the whipped cream into the pumpkin-cream cheese base until uniform and light.
- Spoon the filling into the chilled crust, smooth the top, cover loosely with plastic wrap, and refrigerate at least 6 hours or preferably overnight (8–12 hours) until the center is firmly set.
- Loosen the pan sides with a thin knife, unmold the springform, garnish as desired (extra whipped cream, a dusting of cinnamon, or toasted pecans), then slice with a warm knife and serve chilled.
Pro Tip: Make ahead: assemble the cheesecake and chill, covered, up to 48 hours; keep refrigerated and slice straight from the fridge for the cleanest wedges.