Our All-Time Best Thanksgiving Pies from Simply Recipes

Is pumpkin pie your favorite? What is it about slicing into a creamy, spice-filled wedge that is just so very good? Let's not question these things — best to just have another slice. A few notes:

• Pumpkin pie is best made ahead of time so it has plenty of time to cool and set before serving. You can serve it the same day it's made, but just be sure to allow time to cool.
• Store it in the fridge, where it will keep for 3 to 4 days.
• You can also freeze pumpkin pie: wrap the baked and cooled pie very well in plastic wrap and freeze for up to a month. Thaw in the fridge overnight before serving.
• Pumpkin pie is best served room temperature. If you take it out of the fridge when you sit down to eat, it will be perfect by dessert time.
• Want to make your own pumpkin puree? You can! The instructions are included in our recipe for Old Fashioned Pumpkin Pie.

Want even more ideas? Check out these favorites from our friends! Salted Honey Sweet Potato Pie from Aaron Hutcherson at The Hungry Hutch, Mini Pumpkin Tarts from Erin Alderson at Naturally Ella, and Pumpkin Pie with Maple Whipped Cream from Sally Vargas.

There's no wrong way to make an apple pie: chunky pieces, thin slices, sweet apples, tart apples — they're all winners. A few notes:

• The best apples for apple pie is really a mix! Choose a blend of sweet and tart apples and different varieties. This will give you a good balance of flavors and textures in your finished pie.
• Apple pies can be served room temperature or warm.
• Store apple pies loosely covered with plastic wrap or foil at room temperature; no need to refrigerate.
• Apple pies freeze well! Wrap the baked and cooled pie very well with plastic wrap and then freeze for up to three months. Thaw overnight in the fridge and then warm it up in the oven.

Want even more ideas? Check out these favorites from our friends! Chai-Spiced Caramel Apple Pie from Cindy Rahe at Hungry Girl Por Vida, Apple Cider Cream Pie from Megan Gordon at A Sweet Spoonful, Streusel Apple Pie from Katie Workman at The Mom 100, and Gluten-Free Apple Pie with Coconut Sugar from Lisa Lin at Healthy Nibbles.

If a slice of nut-filled pecan pie is the only thing you crave on Thanksgiving, then you've come to the right spot. A few notes:

• Pecan pie is best made a day or two ahead so it has time to fully cool and set before serving. (If it's still warm, the filling will ooze.)
• Cover the cooled pie with plastic wrap or foil and store in the fridge for 2 to 3 days before serving.
• Pecan pie is best served room temperature or slightly chilled (so it's easier to slice and serve). If you take it out of the fridge when you sit down to eat, it will be perfect by dessert time.
• If you like warm pecan pie, we recommend warming individual slices in the microwave rather than the whole pie.
• Yes, pecan pie can be frozen! Wrap the baked and cooled pie very well in plastic wrap and freeze for up to a month. Thaw in the fridge overnight before serving.

Want even more ideas? Check out these favorites from our friends! Maple Bourbon Chocolate Pecan Pie from Sense and Edibility, Nutella Pecan Pie Bars from Megan Keno at Country Cleaver, Mexican Chocolate Pecan Pie from Irvin Lin at Eat the Love.

Feel like throwing something new into the mix? These pies may not be in the Holy Trinity of Thanksgiving Pies, but they're still festive and fun to serve on Thanksgiving! A few notes:

• Cream pies will need at least a few hours to set, and are even better made the day before.
• If your pie is topped with whipped cream, wait to do that until just before serving since the whipped cream tends to deflate if it sits or is refrigerated.

Want even more ideas? Check out these favorites from our friends! Thanksgiving Tri-Pie (Apple, Pecan, and Pumpkin Pie!) from Nick Evans at Macheesmo, Gluten-Free and Vegan Chocolate Peanut Butter Pie from Sabrina Modelle at The Tomato Tart, and Bittersweet Chocolate Pudding Pie with Dark Rum from Elizabeth Stark of Brooklyn Supper.

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.