Our All-Time Best Thanksgiving Pies from Simply Recipes
All hail the Thanksgiving pie! Here are all of our favorites, from traditional pies like Mile-High Apple Pie and Pecan Pie to Thanksgiving newcomers, like Chiffon Pumpkin and Pear Ginger. Grab a fork and dig in!
Let’s be real. We might make a big deal about the amazing golden hue of this year’s roast turkey and go back for seconds of Grandma Dola’s famous green bean casserole, but most of us are really just waiting a polite and acceptable period of time until we can hit the dessert table.
We’re just here for the pie, thanks.
There’s a lot riding on these Thanksgiving pies. Do you stick to tradition, or branch out into something new? Will your brother be upset if you don’t make “his” pumpkin pie this year? How many pies do you really need? (Trick question: you need all of them.)
Here’s my advice — give yourself a break when it comes to Thanksgiving dessert. Make one or two traditional pies, but then make some room for something new on the table. Who knows — your picky brother might just discover a new favorite!
Holiday sweet potato pie with a pecan topping. Dense and sweet filling with sweet potatoes, sweetened condensed milk, cinnamon, nutmeg, ginger, vanilla, and bourbon. Topped with candied pecan topping. Delicious!
Peanut butter lovers, this one's for you! It's the most decadent and indulgent peanut butter pie EVER, made with extra peanut butter in the filling, peanut butter cups on top, and a drizzle of melted peanut butter and chocolate. We warned you!
Classic key lime pie, a tangy chilled custard pie with lime juice, sweetened condensed milk, in a graham cracker crust.
Favorite Pie Crusts (and How to Make Them)
And last but not least, here's everything you need to know about making your own pie crust for Thanksgiving — or not! If you're not in the mood to make your own, check out our guide to the best store-bought pie crusts. A few notes about pie crusts:
The pie crust dough can be made ahead and kept in the fridge 3 to 4 days before you plan to bake.
You can also make and freeze most pie crusts up to three months ahead of time. Freeze either the disks of dough, or freeze the rolled-out dough in the pie pan. If freezing disks of dough, let them thaw overnight before rolling it out.
If you're blind baking, try using sugar instead of pie weights! It's a little surprising, but it works! The method is outlined in How to Blind Bake a Pie Crust.
Putting together a crust made from graham crackers is not hard at all—and it comes together quickly. Use this recipe to make cream pies, key lime pie, cheesecake, or any other pie that could use a graham cracker crust!
Emma Christensen is the managing editor for Simply Recipes, as well as a food writer and homebrewing expert. She was formerly the recipe editor for The Kitchn and is the author of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California.