The Absolute Best Thanksgiving Pie Recipes You Have GOT To Make For 2020 (Comfort Foods!)

Let me tell you a little secret: Thanksgiving dinner isn’t really about the turkey. Sure, the big bird gets all the attention, but we all know what everyone’s really waiting for — those glorious, homemade pies that signal the grand finale of our feast! As someone who has been baking Thanksgiving pies for over 15 years, I’ve collected recipes that never fail to impress my guests and leave them asking for seconds (and the recipe!).

This year, with all of us craving comfort and connection more than ever, I’m sharing my absolute favorite Thanksgiving pie recipes that will make your 2020 holiday unforgettable, even if your gathering is smaller than usual. These recipes combine traditional flavors with some unexpected twists that I promise will have everyone at your table feeling grateful they saved room for dessert!

Classic Pumpkin Pie with Maple Whipped Cream

There’s a reason pumpkin pie remains the undisputed champion of Thanksgiving desserts. My version elevates this traditional favorite with a few special touches that make all the difference.

Ingredients:

For the crust:

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• ½ cup (1 stick) unsalted butter, very cold and cubed
• ¼ cup ice water

For the filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1¼ cups heavy cream
• ¾ cup packed dark brown sugar
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cardamom (my secret ingredient!)
• ½ teaspoon salt
• 1 tablespoon pure vanilla extract

For the maple whipped cream:

• 1 cup heavy whipping cream, cold
• 3 tablespoons pure maple syrup
• ½ teaspoon vanilla extract

Instructions:

1. Prepare the crust: In a food processor, pulse flour, salt, and sugar. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, pulsing until dough begins to come together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Roll out dough: On a floured surface, roll chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess, and crimp edges decoratively. Place in freezer for 20 minutes.
3. Blind bake: Preheat oven to 375°F. Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and paper, prick bottom with fork, and bake 5 more minutes. Cool slightly.
4. Make filling: Reduce oven to 350°F. In a large bowl, whisk together pumpkin, eggs, cream, brown sugar, spices, salt, and vanilla until smooth and well-combined.
5. Bake pie: Pour filling into partially baked crust. Bake for 50-55 minutes until center is almost set (it should be slightly wobbly like gelatin). If crust edges brown too quickly, cover with a pie shield or aluminum foil.
6. Cool completely: Allow pie to cool on a wire rack for at least 3 hours before serving.
7. Make maple whipped cream: Just before serving, whip cold cream with maple syrup and vanilla until soft peaks form.

This pumpkin pie will convert even the most skeptical pumpkin doubters! The cardamom adds a subtle complexity that will have everyone asking what your secret is.

Salted Caramel Apple Pie

When it comes to apple pie, I don’t mess around. This version combines tart apples with homemade salted caramel sauce for a pie that’s simultaneously nostalgic and exciting.

Ingredients:

For the crust (double crust):

• 2½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, very cold and cubed
• ½ cup ice water

For the salted caramel sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup heavy cream
• 1 teaspoon sea salt

For the filling:

• 3 pounds baking apples (I use a mix of Granny Smith, Honeycrisp, and Braeburn)
• 2 tablespoons fresh lemon juice
• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces

For topping:

• 1 egg, beaten with 1 tablespoon water
• Coarse sugar for sprinkling

Instructions:

1. Make crust: Prepare double crust as directed above, dividing into two disks before refrigerating.
2. Prepare caramel sauce: In a medium saucepan, heat sugar over medium heat, stirring constantly. Once sugar is completely melted and amber colored, carefully add butter (it will bubble vigorously). Stir until butter is melted, then slowly pour in cream while stirring. Allow to boil for 1 minute, remove from heat, stir in salt, and let cool completely.
3. Prepare apples: Peel, core, and slice apples into ¼-inch slices. Toss with lemon juice. In a large bowl, combine flour, sugars, and spices. Add apples and vanilla, tossing to coat.
4. Assemble pie: Roll out one disk of dough for bottom crust, place in pie dish. Pour ½ cup of cooled caramel sauce over bottom crust. Add apple mixture, mounding slightly in center. Dot with butter pieces.
5. Add top crust: Roll out second disk and cut into 1-inch strips for lattice. Arrange strips in a lattice pattern over filling, trim excess, and crimp edges to seal. Brush with egg wash and sprinkle with coarse sugar.
6. Bake: Place pie on a baking sheet lined with parchment paper (to catch drips). Bake at 400°F for 20 minutes, then reduce heat to 375°F and bake for 40-45 minutes more, until crust is golden and filling is bubbling. Cover edges with foil if browning too quickly.
7. Serve: Cool pie for at least 3 hours before serving with remaining caramel sauce drizzled on top.

The combination of tart apples, buttery crust, and rich salted caramel creates a pie that’s both comforting and sophisticated. I’ve never had leftovers when serving this one!

Brown Butter Bourbon Pecan Pie

This isn’t your grandma’s pecan pie (though I’m sure hers was delicious). The brown butter and bourbon take this Southern classic to new heights of flavor.

Ingredients:

For the crust:

• Use single crust recipe from above

For the filling:

• ½ cup (1 stick) unsalted butter
• 1 cup packed dark brown sugar
• ¾ cup light corn syrup
• 2 teaspoons vanilla extract
• 3 tablespoons good-quality bourbon
• ½ teaspoon salt
• 3 large eggs, lightly beaten
• 2½ cups pecan halves (reserve some for decorative topping)

Instructions:

1. Brown the butter: In a medium saucepan, melt butter over medium heat. Continue cooking, swirling occasionally, until butter turns amber and smells nutty, about 5-7 minutes. Pour into a large bowl to cool slightly.
2. Prepare filling: To the brown butter, add brown sugar, corn syrup, vanilla, bourbon, and salt. Whisk until smooth. Add eggs and whisk until combined. Fold in 2 cups of the pecans.
3. Assemble pie: Pour filling into unbaked pie crust. Arrange remaining pecan halves decoratively on top.
4. Bake: Bake at 350°F for 45-50 minutes, until edges are set but center still has a slight jiggle. Cover edges with foil if browning too quickly.
5. Cool completely: Allow pie to cool for at least 3 hours before slicing.

The brown butter adds a wonderful nuttiness that complements the pecans, while the bourbon provides warmth and depth without being overpowering. This pie has converted many pecan pie skeptics in my household!

Cranberry-Orange Custard Pie

Looking for something a little different? This vibrant, tangy pie brings a refreshing contrast to the typical Thanksgiving dessert spread.

Ingredients:

For the crust:

• Use single crust recipe from above

For the filling:

• 2 cups fresh cranberries
• ¾ cup granulated sugar, divided
• Zest of 1 orange
• 1½ cups heavy cream
• 4 large eggs
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For garnish:

• ½ cup sugared cranberries (toss damp cranberries in sugar)
• Orange zest curls

Instructions:

1. Prepare cranberries: In a food processor, pulse cranberries with ¼ cup sugar until coarsely chopped.
2. Prepare custard: In a large bowl, whisk together remaining ½ cup sugar, orange zest, cream, eggs, orange juice, vanilla, and salt until smooth.
3. Assemble pie: Spread chopped cranberries in an even layer in pre-baked pie crust. Carefully pour custard over cranberries.
4. Bake: Bake at 325°F for 45-50 minutes, until edges are set but center still has a slight jiggle.
5. Cool and garnish: Cool completely, then refrigerate for at least 2 hours before serving. Top with sugared cranberries and orange zest curls.

This pie is the perfect combination of creamy, sweet, and tart. The bright red cranberries peeking through the custard make for a stunning presentation that will have everyone reaching for their phones to take pictures before diving in!

Spiced Chai Sweet Potato Pie

Sweet potato pie gets a flavor upgrade with the warm, aromatic spices of chai tea. This has become one of my most requested recipes!

Ingredients:

For the crust:

• Use single crust recipe from above

For the filling:

• 2 pounds sweet potatoes (about 2 medium)
• ½ cup unsalted butter, melted
• ¾ cup packed light brown sugar
• ½ cup heavy cream
• 3 large eggs
• 1 tablespoon vanilla extract
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground allspice
• ½ teaspoon salt

For topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom

Instructions:

1. Prepare sweet potatoes: Preheat oven to 400°F. Pierce sweet potatoes several times with a fork and place on a baking sheet. Bake until completely tender, 45-60 minutes. Let cool, then peel and mash until smooth.
2. Make filling: Measure 2 cups of mashed sweet potatoes and place in a large bowl. Add melted butter, brown sugar, cream, eggs, vanilla, and spices. Beat with a mixer until smooth and well combined.
3. Bake pie: Pour filling into unbaked pie crust. Bake at 350°F for 45-55 minutes, until center is just set but still slightly jiggly.
4. Cool completely: Allow pie to cool on a wire rack for at least 2 hours.
5. Make topping: Just before serving, whip cream with powdered sugar, cinnamon, and cardamom until soft peaks form. Serve each slice with a dollop of spiced whipped cream.

The chai spices transform this classic Southern pie into something extraordinary. The sweet potato provides a velvety base for the warm spices, creating a perfect balance of sweet and spicy.

Chocolate Espresso Silk Pie

For the chocolate lovers at your table, this ultra-smooth, decadent pie is pure bliss. The espresso deepens the chocolate flavor without making it taste like coffee.

Ingredients:

For the chocolate cookie crust:

• 24 chocolate sandwich cookies (like Oreos)
• 5 tablespoons unsalted butter, melted

For the filling:

• 8 ounces high-quality semisweet chocolate, chopped
• 2 tablespoons instant espresso powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 1½ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

For topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder for garnish

Instructions:

1. Make crust: Pulse cookies in a food processor until finely ground. Add melted butter and pulse until combined. Press mixture into 9-inch pie dish, including up the sides. Refrigerate for 30 minutes.
2. Make filling: Melt chocolate in a heatproof bowl over simmering water or in 30-second increments in the microwave, stirring until smooth. Stir in espresso powder and set aside to cool slightly.
3. Beat butter and sugar: In a stand mixer with paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs: Add eggs one at a time, beating for 5 minutes after each addition (yes, this seems excessive, but it creates the silky texture!).
5. Finish filling: Beat in melted chocolate mixture, vanilla, and salt until completely smooth.
6. Assemble pie: Pour filling into prepared crust and smooth the top. Refrigerate for at least 4 hours or overnight.
7. Make topping: Just before serving, whip cream with powdered sugar and vanilla until soft peaks form. Spread or pipe onto pie and garnish with chocolate shavings or a dusting of cocoa powder.

This pie is pure chocolate decadence. The texture is like velvet, and the espresso adds complexity without overwhelming the chocolate. It’s a showstopper that chocolate lovers will remember long after Thanksgiving is over!

Thanksgiving Pie Baking Tips & Tricks

After years of Thanksgiving pie baking, I’ve learned a few things that make the difference between good pies and great pies:

Crust Perfection:

• Keep everything COLD: butter, water, even the flour if you have room in your refrigerator.
• Don’t overwork the dough – handle it just enough to come together.
• Always chill your dough before rolling, and again after transferring to the pie dish.
• For fruit pies, bake on the lowest rack of your oven to ensure the bottom crust cooks thoroughly.

Fillings That Shine:

• Use the best quality ingredients you can afford – this is especially important for chocolate and fruit.
• For apple pies, use a mix of apple varieties for complex flavor and texture.
• Taste your fruit before adding sugar; you might need less than the recipe calls for if fruit is particularly sweet.
• For custard pies, strain your mixture through a fine-mesh sieve for the silkiest texture.

Timing Is Everything:

• Most pies (especially custard and pecan) need to cool completely before slicing.
• Make-ahead options: Crusts can be made 3 days ahead and refrigerated or frozen for up to 3 months. Most pies can be baked 1 day ahead.
• Always let refrigerated pies sit at room temperature for 30 minutes before serving for the best flavor and texture.

Equipment Must-Haves:

• Ceramic or glass pie plates promote even baking and let you see when the bottom crust is done.
• A pastry blender or food processor for cutting in butter.
• A silicone pie shield to prevent crust edges from burning.
• A pizza stone placed on the bottom rack can help prevent soggy bottom crusts.

Storage & Serving Suggestions

Different pies have different storage needs:

Pro Tip: To reheat a slice of fruit pie, place it in a 350°F oven for about 10 minutes. For a whole pie, cover with foil and heat at 300°F for 15-20 minutes.

Thanksgiving Pie Q&A Section

Q: Can I make these pies ahead of time?

Absolutely! Most of these pies can be made 1-2 days in advance. Fruit pies like apple actually benefit from being made a day ahead as it allows the flavors to meld and the juices to set. Custard pies like pumpkin and sweet potato should be refrigerated if made ahead. The chocolate espresso silk pie can be made up to 3 days ahead and kept refrigerated.

Q: What’s the best way to transport pies to a Thanksgiving dinner elsewhere?

I recommend transporting pies in a pie carrier or box with a flat bottom. Place a non-slip mat underneath to prevent sliding. For cream or custard pies, keep them chilled with ice packs and add any toppings after you arrive. If you don’t have a pie carrier, place toothpicks around the pie and loosely tent with foil to protect the top.

Q: Help! My crust is browning too quickly but the filling isn’t done yet.

This is a common issue! Use a pie shield or make one by cutting a ring out of aluminum foil and gently placing it over the edge of the crust. You can also tent the entire pie with foil if the top is browning too quickly.

Q: Can I substitute store-bought crust if I’m short on time?

Yes! While homemade crust is wonderful, a good quality store-bought crust can work perfectly well. Look for all-butter crusts in the refrigerated section rather than the frozen ones for best results. You can still crimp the edges and no one will know it’s not homemade!

Q: My pecan pie filling always seems to separate or crystallize. What am I doing wrong?

Pecan pie can be tricky! Make sure you’re not overheating the filling—it should never boil. Also, add the eggs last, after the sugar mixture has cooled slightly, and whisk thoroughly but gently. Finally, don’t overbake; the center should still be slightly jiggly when you remove it from the oven.

Q: How do I know when my pumpkin pie is done?

The perfect pumpkin pie will have edges that are set but a center that still wobbles slightly when gently shaken, similar to Jell-O. It will continue to set as it cools. If you insert a knife 1 inch from the edge, it should come out clean.

Q: Can I make mini versions of these pies for a smaller gathering?

Definitely! All of these recipes can be adapted for mini pies or tarts. Use a muffin tin lined with pie crust circles and reduce the baking time by about half. Start checking for doneness around the 15-minute mark.

Final Thoughts

In a year that’s been filled with uncertainty, there’s something deeply comforting about the tradition of Thanksgiving pies. Whether you’re celebrating with a smaller group or virtually sharing your pie success with loved ones far away, these recipes are guaranteed to bring joy to your table.

Remember, the most important ingredient in any pie is the love you put into making it. Don’t stress over perfect crimping or if your lattice isn’t Instagram-worthy—these pies will taste amazing regardless, and your family and friends will appreciate the effort and care you’ve put into creating something special.

I’d love to hear which pie you decide to make this year! And if you come up with any variations or have family recipes to share, please leave a comment below. Happy baking and happy Thanksgiving!