I just love Thanksgiving. It's that special day of the year when my house in Baltimore feels warmer, fuller, and happier than it ever does. The autumn air here has that wonderful crispness the leaves are golden, the nights are snuggly, and the city feels swaddled in warmth.
Each year, I have Thanksgiving dinner with my family, my friends, and a couple of coworkers who've become like family as well. Hosting is just something I adore. From laying the Thanksgiving table in cosy autumn aesthetics, to filling the kitchen with warm smells and loads of fall decor. The laughter, the food, the mess...it's all magic!!!
I always make a mix of old favorites and new experiments, especially when it comes to Thanksgiving desserts. Pies are my weakness, the buttery crust, the sweet Pumpkin Pie filling, the sense of tradition in every slice. Over the years, I’ve baked (and sometimes no-baked!) so many that I’ve built quite a collection of Thanksgiving pies, some classic, some indulgent, some wonderfully easy.
Here are 30 of my most comforting pies that've earned a spot on my holiday table every year
Decadent, nutty, and with a hint of that grown-up flair of bourbon this one's like a hug after supper.
How to make: I begin with a flaky homemade crust (although store-bought is fine too). In the filling, I combine dark chocolate, a bit of bourbon, corn syrup, sugar, eggs, and butter. I stir in a big handful of pecans, transfer everything into the crust, and bake until the top is shiny and set. The chocolate seeps into the bourbon custard, and really, it's absolute perfection.
Light, creamy, and just right when you're attempting to balance out the indulgence a little.
How to make: I mix pumpkin puree, cream, eggs, Keto sweetener, and Pumpkin spice, and pour it into a greased pan — no crust required. It cooks up into this gorgeous, custardy pie that's full of flavor but wonderfully guilt-free. I tend to chill it and top with whipped cream sprinkled with a dash cinnamon.
Homemade Old Fashioned Pumpkin Pie
This is the pie that's like a taste of pure nostalgia in every bite. Super creamy, spiced, and old-fashioned. PS: The recipe is almost 50 years old.
How to make: I blend pumpkin puree with eggs, brown sugar, heavy cream, cinnamon, nutmeg, and a dash of ginger. Once placed in a buttery crust, it cooks until it sets softly in the center. Just the scent is like Thanksgiving is here.
Pumpkin Mousse Pie
Light as air and as sweet as fall itself. This is so good. Feels like a warm fall hug in every bite.
How to make: I whip pumpkin puree with cream cheese, whipped cream, sugar, and warm spices. Then I fill it into a graham cracker crust and top with a layer of caramel and then whipped cream, and I cover and refrigerate it for a few hours. It's the sort of pie individuals ask for seconds. It just melts in your mouth.
Orange Cranberry Pie
This one's bright and tangy, a pop of color on the dessert table. Its just a Pie take on my Orange Cranberry Cheesecake.
How to make: I cook cranberries with sugar, orange zest, and juice until thick and jammy, then spoon that into a flaky crust. Its just making the Cranberry sauce, so yeah if you have a lot, consider making this cute lil pie. After baking, it sets into this shiny, jewel-toned pie that feels and tastes like a holiday celebration.
Canoli Cream Pie
Sweet, creamy, and right from my Italian dessert fantasies, I first thought of making this when I was in Sicily and its been a dream of mine to make this into a pie. And well! Its beyond delicious...!
How to make: I whisk ricotta, mascarpone, powdered sugar, vanilla, and orange zest until silky. First I fill in the pie crust with chocolate ganache and then fill a baked crust with the Cannoli Custard, and sprinkle chopped Pecan Pie on top. It's light, refined, and always the first to go.
7. No-Bake Chocolate Cream Pie
No Bake Chocolate Cream Pie
For when your oven is worked into exhaustion but you still crave something rich.
How to make: I whisk together chocolate pudding mix and milk and fold in whipped cream until smooth. It goes into an Oreo crust (just crushed oreos, combined with melted unsalted butter and sweetened condensed milk, topped with still more whipped cream and chocolate shavings. After refrigeration, it's creeeeamily, creeeeamily, creeeeamly rich.
Condensed Milk Pecan Pie
Sweet, gooey, and impossibly comforting.
How to make: I combine condensed milk with eggs, butter, and chopped pecans — that's all! The filling is poured into a crust and baked into this glistening, chewy masterpiece. The condensed milk caramelizes just enough to make it irresistible.
Kentucky Sawdust Pie
A humorous name for a seriously delicious pie, it's all texture and taste. Don’t let the name fool you — this pie is pure comfort, layered with sweetness and texture. It’s one of those rustic Southern-style pies that surprises everyone at the table.
How to make: I start with a buttery pie crust and bake it lightly until just golden. For the filling, I make a caramel-like custard by whisking together brown sugar, butter, eggs, and a touch of cream, It turns thick and glossy on the stove. I pour that luscious mixture over the crust, then top it generously with pecans. As it bakes, the pecans get beautifully toasted, and the custard sets into this sweet, chewy layer that’s almost candy-like. Once it cools, I add a drizzle of caramel on top, it’s rich, nutty, and unbelievably good with a scoop of vanilla ice cream.
Butterscotch Heaven Pie
Rich, creamy, and very comforting just like butterscotch pudding in pie form.
How to make: I bake a butterscotch custard in the skillet with butter, brown sugar, and cream, and pour it into a prebaked crust. When chilled, I top it with whipped cream and a sprinkle of toffee bits.
Caramel Brownie Pie
The ultimate combination of gooey and fudgy.
How to make: I bake a brownie layer in a pie crust, drizzle with salted caramel sauce, and let it harden. After cooling, I top it with chocolate chunk, and melted dark chocolate. It's rich, decadent, and completely worth it.
Pumpkin Pie with Spiced Whipped Cream
No Bake Peanut Butter Pie
Peanut butter enthusiasts, this one's for you.
How to make: I mix peanut butter, cream cheese, powdered sugar, and whipped topping, spoon it into a chocolate cookie crust, and refrigerate. It's creamy, salty-sweet, and utter comfort.
Traditional Apple Pie
A true labor of love and always worth it.
How to make: I toss sliced apples with sugar, cinnamon, nutmeg, and lemon juice to make the Apple Pie filling, stack them high into a crust, and top with a lattice top. When it's baking, the entire house smells happy.
No Bake German Chocolate Pies
All that coconut-chocolate goodness without the baking time.
How to make: I stuff a crust with creamy chocolate pudding, cover with a coconut-pecan frosting, and refrigerate until set. It's rich, a bit unrefined, and totally great.
Chocolate Chunk Pecan Pie
When you can't choose between chocolate and pecans — get both.
How to make: I add large chocolate chunks into my traditional pecan pie filling that I bake. The chocolate melts a little, providing those amazing gooey spots in each slice.
Bourbon Maple Pecan Pie
Sweet, nutty, and with a hint of smokiness from the bourbon — my favorite adult pie.
How to make: I substitute maple syrup for corn syrup, add a splash of bourbon, and bake until golden. It's a warm twist on an old classic.
Pumpkin Nutella Pie
This one's fall-meets-dessert-magic at its finest.
How to make: I mix Nutella with pumpkin pie filling before baking, making chocolatey ribbons. It's gorgeous and then some.
Chocolate Swirl Pie
A pie that looks as good as it tastes.
How to make: I stack two chocolate fillings, dark and milk, and then gently swirl them before baking. The effect is hypnotic and the taste is silky smooth.
Caramel Pecan Delight Pie
Sticky, sweet, and just gooey enough.
How to make: I drizzle caramel sauce over a pecan filling, bake until golden, and chill slightly before slicing. A scoop of vanilla ice cream makes it heavenly.
Pecan Cream Pie
Lighter and creamier than traditional pecan.
How to make: I spread a plain custard into a crust, fold in toasted pecans, and chill. The end result is buttery, smooth, and nutty just right.
A traditional with a touch of maple sweetness — the warm hug in pie clothing.
How to make: I mix maple syrup, eggs, and butter, pour over pecans, and bake until firm. The maple flavor comes through richly in each bite.
You’d never guess this one’s vegan — it’s silky, rich, and totally indulgent.
How to make: I mix silken tofu, melted dark chocolate, maple syrup, and a dash of vanilla until it's velvet-smooth. This goes into a chocolate cookie crust (I use vegan biscuits and coconut oil), which then chills in the fridge until firm. It's so creamy, nobody ever suspects there is no cream or butter in it. I finish it with coconut whipped cream and shaved chocolate when serving — pure heaven.
Warm, traditional, and all a fall dessert can be — only nicer and dairy-free.
How to make: I mix thin slices of apples with sugar, cinnamon, nutmeg, and lemon juice, and stack them high into a vegan pie crust that's brushed with a little plant-based butter. When baked, the crust becomes golden and flaky and the apples caramelize within. I adore serving it warm topped with a scoop of vegan vanilla ice cream.
A meat pie that fills in all the sweetness — it's my first choice for Thanksgiving leftovers.
How to make: I sauté sautéed onions, carrots, peas, and shredded turkey in a pan with herbs and gravy. Then I spread it in a baking dish and top it with mashed potatoes (every now and then I add a little bit of cheddar if I'm not keeping it dairy-free). It bakes until the top is golden and slightly crunchy. It's hearty, cozy, and the ultimate comfort food on a cold night.
All the classic flavor, none of the milk — and trust us, it's just as great.
How to make: I combine pumpkin puree with coconut milk, brown sugar, cornstarch, and pumpkin pie spice until it's smooth. Poured into a vegan crust and baked, it sets beautifully with that classic autumn scent. I refrigerate it overnight and top with whipped coconut cream when I serve it — so creamy and warm-filled.
Rich, fudgy, and boldly chocolatey — the ultimate crowd-pleaser.
How to make: I mix up a dense brownie batter and fill it into a pie crust, baking it until the center is slightly set but still runny. Once cooled, I glaze it with warm chocolate ganache and a pinch of sea salt. Each bite just melts in your mouth.
Classic and decadently rich, this pie tastes like something fresh from a Southern kitchen.
How to make: I whisk together sugar, eggs, butter, and cocoa until it's glossy, then pour it into a plain pie crust. It bakes into that crisply crackly top with soft, custardy center. I adore it slightly warm topped with a dollop of whipped cream.
Sweet Potato Pie with condensed milk
Spiced, creamy, and terrifically old-fashioned — it's the Southern cousin of pumpkin pie.
How to make: I puree roasted sweet potatoes and blend them with condensed milk, eggs, butter, cinnamon, and vanilla. It cooks up into a smooth pie that's sweet, comforting, and just plain cozy. A sprinkle of nutmeg on the top is the perfect finish.
Bourbon Brulee Pumpkin Pie
This one is fancy — something you might see at a restaurant, but it's simpler than it appears.
How to make: I bake a bourbon-infused pumpkin pie, cool it, then dredge it lightly with sugar on top. Just before serving, I caramelize it with the blowtorch until it becomes golden and glassy, like crème brûlée. It's theatrical, tasty, and great for wowing guests.
Pumpkin Cream Pie
Light, cold, and airy — ideal when you're already full but still crave dessert.
How to make: I whip up a no-bake filling with pumpkin puree, whipped cream, and cream cheese, spoon it into a graham crust, and refrigerate. It's soft, creamy, and perfectly spiced. Once done I add some whipped cream and dust ground cinnamon on top.
Caramel Pumpkin Pie
Sweet, indulgent cousin of pumpkin pie — rich and deliciously balanced.
How to do it: I swirl salted caramel sauce into my pumpkin pie filling prior to baking, leaving ribbons of sweetness in the spiced custard. After cooling, I drizzle additional caramel over the top and sprinkle sea salt. It's absolutely fall in every bite.
And there's my collection of 30 Pies that make Thanksgiving in my Baltimore kitchen the warmest day of the year. Each of these recipes has a memory, a laugh, and the happiness of feeding people I love.
Whether you opt for a dense chocolate pie or a lighter mousse, these desserts are all about celebration and comfort. So roll out the crust, heat up the oven, and fill your house with the sweet aroma of Thanksgiving.
Happy baking, and Happy Thanksgiving from my table to yours!!!
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