Traditional Thanksgiving Dessert Pies

These classics pies  are the real reason people “save room” after the turkey, flaky crusts, silky fillings, warm spices, and that glorious dollop of whipped cream. Let’s Get Baking

1. Classic Pumpkin Pie With Maple Whipped Cream That Tastes Like Fall

This is the pie that defines the holiday—smooth, custardy, and fragrant with warm spice. A touch of brown sugar and evaporated milk keeps it plush, while maple whipped cream takes it from “nostalgic” to “please-cut-me-another-slice.” Make it a day ahead; it sets beautifully.

Ingredients:

• 1 unbaked 9-inch pie crust (homemade or store-bought), chilled
• 1 3/4 cups pumpkin puree (not pie filling)
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 3 large eggs, at room temperature
• 1 cup evaporated milk
• 1/2 cup heavy cream
• 1 teaspoon pure vanilla extract
• For Maple Whipped Cream: 1 cup cold heavy cream, 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla

Instructions:

1. Preheat the oven to 425°F (220°C). Place the chilled crust in a pie dish, crimp edges, and refrigerate while you mix the filling.
2. In a large bowl, whisk pumpkin, brown sugar, granulated sugar, spices, and salt until smooth. Whisk in eggs one at a time.
3. Stir in evaporated milk, heavy cream, and vanilla. The filling should be silky and pourable.
4. Place the pie dish on a rimmed baking sheet. Pour in the filling. Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake 35–45 minutes more, until the edges are set and the center jiggles slightly.
5. Cool completely on a rack (2–3 hours), then chill at least 4 hours or overnight.
6. For the Maple Whipped Cream, beat cream, maple syrup, and vanilla to soft peaks just before serving.

Serve with a generous swoop of maple cream and a dusting of cinnamon. Want a twist? Swap half the cinnamon for pumpkin pie spice, or spike the filling with 1 tablespoon bourbon. Pro tip: if the crust browns too quickly, tent the edges with foil.

2. Deep-Dish Apple Pie With Brown Butter Crumble That Steals The Spotlight

Buttery crust, jammy apples, and a nutty, crunchy topping—this pie is a showstopper. The brown butter crumble adds toasty depth, and a quick precook of the apples means no shrinking layers or giant air gaps. It’s your slice of autumn perfection.

Ingredients:

• 1 double pie crust (top and bottom), 9-inch deep-dish, chilled
• 3 pounds apples (Granny Smith + Honeycrisp mix), peeled, cored, 1/4-inch slices
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tablespoons lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream (for brushing)

Brown Butter Crumble:

• 6 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 teaspoon fine salt
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat to 400°F (205°C). Line a deep 9-inch pie dish with bottom crust, leaving overhang. Refrigerate.
2. In a Dutch oven, toss apples with sugars, lemon juice, cinnamon, nutmeg, and salt. Cook over medium heat 8–10 minutes until slightly softened and juices release. Stir in cornstarch and cook 1–2 minutes until thick and glossy. Off heat, add vanilla. Cool 15 minutes.
3. Make crumble: Melt butter in a small saucepan and cook until golden and nutty, 3–5 minutes. Cool 5 minutes. Mix flour, brown sugar, salt, and cinnamon in a bowl, then stir in brown butter until clumpy.
4. Fill the chilled crust with apples. Top with the second crust or use the crumble. If using the top crust, cut vents and crimp; brush with cream and sprinkle with sugar. If using crumble, mound it evenly over the apples.
5. Bake 25 minutes at 400°F, then reduce to 350°F (175°C) and bake 30–40 minutes until bubbling in the center and the crust or crumble is deep golden. Shield edges if browning too quickly.
6. Cool at least 3 hours to set. Yes, waiting is hard. Worth it.

Serve warm with vanilla ice cream. Add 1/2 cup chopped toasted pecans to the crumble for extra crunch. Prefer a classic top crust? Skip the crumble and do a lattice—looks fancy, but it’s basically pie origami.

3. Pecan Pie With Salted Chocolate Drizzle

Syrupy, toasty, and loaded with pecans—this pie is the show-off of the dessert table. A touch of molasses keeps it complex (not cloying), while a salted dark chocolate drizzle makes every bite sing. It slices clean, too—no runny middle.

Ingredients:

• 1 unbaked 9-inch pie crust, chilled
• 1 1/4 cups pecan halves, lightly toasted
• 3/4 cup light corn syrup
• 1/4 cup dark corn syrup (or use all light)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• 3 large eggs, room temperature
• 2 ounces dark chocolate (60–70%), chopped
• 1 teaspoon neutral oil
• Flaky sea salt, for finishing

Instructions:

1. Preheat to 350°F (175°C). Spread pecans on a sheet pan and toast 8 minutes. Cool slightly. Arrange some halves in the pie shell for a pretty top; roughly chop the rest.
2. Whisk corn syrups, sugars, melted butter, molasses, vanilla, and salt. Whisk in eggs just until combined—don’t overmix.
3. Scatter chopped pecans in the crust. Pour the filling over. Arrange the reserved halves on top.
4. Bake 45–55 minutes until the edges are set and the center jiggles like gel, not liquid. If the crust is browning fast, tent with foil. Cool completely, at least 3 hours.
5. Melt chocolate with oil in the microwave in 20-second bursts, stirring until smooth. Drizzle over the cooled pie and finish with a pinch of flaky salt.

Serve at room temp with barely sweetened whipped cream. Want a bourbon note? Stir 1 tablespoon bourbon into the filling. If you like it gooier, cut the bake time by 5 minutes; for firmer slices, add 5 minutes.

4. Old-Fashioned Sweet Potato Pie With Brown Sugar Meringue Clouds

Sweet potato pie is pumpkin’s cozy cousin—earthier, silkier, and a little less sweet. Roasting the potatoes concentrates flavor, and the brown sugar meringue is a soft, toasty blanket on top. It’s Southern charm on a plate.

Ingredients:

• 1 unbaked 9-inch pie crust, chilled
• 2 large orange-fleshed sweet potatoes (about 1 1/2 pounds)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 3 large eggs, room temperature
• 3/4 cup evaporated milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Brown Sugar Meringue:

• 3 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/3 cup packed light brown sugar, sifted
• 1 teaspoon vanilla extract

Instructions:

1. Heat oven to 400°F (205°C). Pierce sweet potatoes and roast on a foil-lined sheet 45–60 minutes until very tender. Cool, peel, and mash until smooth. Reduce oven to 350°F (175°C).
2. Whisk 1 1/2 cups mashed sweet potato with brown sugar, granulated sugar, spices, and salt. Whisk in eggs, then evaporated milk, melted butter, and vanilla until silky.
3. Pour into the chilled crust and bake 40–50 minutes until set at the edges with a slight jiggle in the center. Cool 1 hour.
4. Make meringue: Beat egg whites and cream of tartar to soft peaks. Gradually add brown sugar, beating to glossy stiff peaks. Beat in vanilla.
5. Spoon meringue over the warm pie, sealing to the crust edge. Swirl and torch lightly, or bake at 400°F for 6–8 minutes until golden.

Let cool 30 minutes before slicing. Skip the meringue? No problem—serve with whipped cream and a drizzle of sorghum or maple. Add 1 tablespoon orange zest to the filling if you want a bright citrus note—trust me, it pops.

5. Silky Chocolate Chess Pie With Espresso And A Crackly Top

Chocolate chess pie is the sleeper hit—simple pantry ingredients that morph into a fudgy, custardy wonder with a signature crackly top. A shot of espresso deepens the cocoa and keeps it from veering too sweet. It’s the pie you make “for the kids” and then hide a slice for yourself.

Ingredients:

• 1 unbaked 9-inch pie crust, chilled
• 1 1/2 cups granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup evaporated milk (or whole milk)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon instant espresso powder (optional but recommended)

Instructions:

1. Preheat oven to 350°F (175°C). In a bowl, whisk sugar, cocoa, flour, and salt to break up lumps.
2. Whisk in melted butter, milk, eggs, vanilla, and espresso powder until smooth and glossy.
3. Pour into the chilled crust and bake 35–45 minutes until the top is puffed and crackly and the center has a gentle wobble. The puff will settle as it cools.
4. Cool at least 2 hours for clean slices.

Serve with lightly sweetened whipped cream or a scoop of coffee ice cream if you’re feeling bold. For a minty holiday vibe, add 1/4 teaspoon peppermint extract and sprinkle with crushed candy canes right before serving—seriously delightful.

Pro Tips For All Pies

Keep it cold: Cold dough = flaky crust. Chill before filling and again just before baking.
Protect those edges: A simple foil shield saves you from burnt borders.
Don’t fear the jiggle: Custard pies should wobble slightly in the center; they finish setting as they cool.
Rest time matters: Give pies hours (or overnight) to set so your slices are neat and proud.

Ready to bake your way through Thanksgiving? Pick one hero pie or go full dessert buffet. Either way, these recipes bring big flavor, cozy vibes, and the kind of happy silence that only comes when everyone’s too busy enjoying their slice. Save me a piece, okay?