Thanksgiving just isn’t complete without pie! From timeless favorites to a few new twists, these are Bake or Break’s best Thanksgiving pies.
When I think of Thanksgiving, my mind instantly goes to pie. There’s just something about ending the holiday feast with a slice (or two!) of something sweet and homemade.
I’ve rounded up my favorite Thanksgiving pies, from timeless classics like pecan, chess, and apple to creative takes featuring pears, cranberries, caramel, and plenty of chocolate. And if you’ve had your fill of pumpkin by the time dessert rolls around, good news: this collection is completely pumpkin-free!
Whether you’re baking just one showstopper or planning a whole pie buffet, these recipes will bring a delicious finish to your Thanksgiving celebration.
Table of contents
- How Many Pies Do I Need for Thanksgiving?
- Expert Tips for Perfect Thanksgiving Pies
- Serving Ideas
- How to Get the Perfect Slice
- Storing Your Thanksgiving Pies
- Classic Thanksgiving Pies
- Fruit Pies and Tarts Beyond the Basics
- Chocolate, Cream, & Custard Pies
- Something a Little Different
- Mini, Hand, and Bar Versions
- More Thanksgiving Desserts to Love
How Many Pies Do I Need for Thanksgiving?
The question of the hour: how many pies do you actually need? A standard pie usually serves 8 to 12 people, so I like to plan for about 10 slices per pie. A good rule of thumb is 1 to 2 slices per guest — enough for those who want to sample a few varieties and those who prefer just a small piece after dinner.
If you’re hosting the same group as in past years, you probably have a feel for their pie habits. And honestly, a little leftover pie is never a bad thing!
Expert Tips for Perfect Thanksgiving Pies
Every pie is its own little baking adventure, but a few simple strategies can help you pull off pie perfection every time.
- Read the recipe first. Take a few minutes to review the full recipe before you start so there are no surprises along the way.
- Check your ingredients. Gather everything you’ll need before you begin. It’s the best way to avoid last-minute runs to the store.
- Do a test bake. If you’re trying a new recipe, make it once ahead of time to work out any quirks with your oven or equipment.
- Pick the right pan. The pan you choose really matters — metal, glass, and ceramic all behave differently. I usually reach for a light-colored metal pan for the most even results. (You can find some of my favorite tools on my Amazon Storefront.)
- Work ahead. Many pies keep beautifully for a day or two, and you can always make your dough in advance to save time on the big day.
For more detailed guidance, check out my posts on All-Butter Pie Crust and How to Make a Cookie Crumb Crust for step-by-step help with two of the most common pie bases.
Serving Ideas
Don’t forget the finishing touches! A little something extra can make your pies look just as impressive as they taste.
- Ice cream: When in doubt, add a scoop. Classic vanilla is always a winner, but butter pecan or dulce de leche make fun, seasonal twists.
- Whipped cream: A dollop of sweetened whipped cream instantly dresses up any slice. For a special touch, pipe it decoratively. Use a star tip for a traditional look or experiment with different shapes.
- Powdered sugar: For pies with smooth tops (like chess or chocolate pies), a light dusting of powdered sugar adds an elegant finish. Try stencils for a simple, festive pattern.
- Sauces: A drizzle of caramel, chocolate, or fruit sauce gives plain-topped pies extra flavor and shine. Go rustic with a spoon or precise with a squeeze bottle. Both look great.
- Festive crust cutouts: For double-crust pies, use small cutters to add Thanksgiving flair. Leaves, acorns, or pumpkins make beautiful seasonal designs.
How to Get the Perfect Slice
Neat slices are all about the right tools, a little heat, and patience.
- Let it set. Cool fruit pies until the juices thicken and set; chill creamy/custard pies until fully cold and firm. Warm pies = messy slices.
- Choose the right knife. A sharp, thin blade gives the cleanest cut. Use a serrated knife for very flaky crusts or nutty tops; a thin chef’s/slicing knife for custards and chocolate fillings.
- Warm, wipe, repeat. Dip the knife in hot water, wipe it dry, make a cut, then wipe again between slices. This keeps edges crisp and tidy.
- First-slice strategy. The first piece is the trickiest. Cut it slightly larger to give yourself room to lift it out cleanly (or remove a small “test wedge,” then cut standard slices).
- Support the slice. Use a pie server (or an offset spatula) to lift pieces so the crust doesn’t break.
- Score for even portions. Lightly mark the top to guide 8, 10, or 12 slices before making the first real cut.
- Match the method to the pie.
- Chocolate/custard: a warmed knife glides right through.
- Flaky double crusts/galettes: serrated knife + gentle sawing.
- Tarts: remove the ring and slice on a board for clean edges.
- Cream-topped pies: chill briefly before cutting so the topping stays put.
- Take your time. Slow, deliberate cuts = prettier plates.
Storing Your Thanksgiving Pies
Proper storage keeps all your hard work tasting fresh.
- Know your pie. Cream, custard, and any pies made with dairy or eggs (like chess, buttermilk, or French silk) should be covered and refrigerated. Fruit pies, on the other hand, can usually sit at room temperature for a day or two; just keep them loosely covered.
- Freezing pies. Most fruit pies freeze beautifully. Wrap the cooled pie tightly in a double layer of plastic wrap and foil, and freeze for up to three months. For custard or cream pies, it’s best to bake fresh, as freezing can affect the texture of the filling.
- Keep crusts crisp. If you need to refrigerate a fruit pie, let it cool completely first and cover it lightly to prevent sogginess.
- Plan for leftovers. Have a few containers ready so guests can take a slice home. Leftover pie might just be the best part of Thanksgiving.
Classic Thanksgiving Pies
The must-bakes that make every Thanksgiving table feel complete. These are the tried-and-true favorites that never go out of style.
Classic Pecan Pie
Chess Pie
Chocolate Pecan Pie
Fruit Pies and Tarts Beyond the Basics
Seasonal fruits take the spotlight in these sweet-tart, vibrant bakes. Perfect for adding color and freshness to your dessert table.
Apple Cranberry Crumb Pie
Almond Pear Cream Cheese Tart
Cranberry Pear Crumb Pie
Cranberry Cheesecake Pie
Pear Frangipane Tart
Chocolate, Cream, & Custard Pies
Smooth, rich, and perfectly indulgent, these pies bring creamy comfort to the dessert spread.
French Silk Pie
Chocolate Chess Pie
Sugar Cream Pie
Butterscotch Pie
Something a Little Different
Deep-Dish Pecan Pie
Black Bottom Oatmeal Pie
Cream Cheese-Filled Pear Tart
Mini, Hand, and Bar Versions
Small, shareable, and make-ahead-friendly. Perfect for parties or when you can’t pick just one.
Pecan Pie Bars
Mini Caramel Tarts
More Thanksgiving Desserts to Love
If you’re still craving something sweet after all that pie, I’ve got you covered! Take a look at my Thanksgiving Desserts (That Aren’t Pie) for even more holiday-worthy treats, from cookies and bars to cakes and cheesecakes that are just as festive and every bit as delicious.
20 Comments on “Best Thanksgiving Pies”
They ALL look delicious!
Hey, I just picked up a few more pie tins at the restaurant supply, now I have a reason to use them.
omg I’m drooling
I could never turn down a slice of gorgeous pie!! Wow!
I’d love them all for out Thanksgiving!
What a great roundup of thanksgiving pies.
Your Thanksgiving looks like it’s going to be a delicious one! Forget the turkey – can we have an all-dessert Thanksgiving feast?
Works for me! 🙂
I am so excited. Bring on the pie!!
One of each please! Yummmm.
Wow. I love having a pie bar at Thanksgiving because I agree with you, it seems to be the perfect dessert for the holiday. I don’t know how I’d be able to choose just one (or two) from yours though. I have to admit, I did go back and look at the deep dish pecan pie more than once. 🙂
Yuuummm – I’ll take a slice of each — please 😉
Oh I totally agree that Thanksgiving is a pie holiday. All of these look amazing… especially that Mississippi Mud Pie – WOW!
As a Chef I’m always on the lookout for new things and creating new recipes. I love your creativity and look forward to receiving emails of your recipes. I will try them all and share with friends and family to get feedback. I’m always looking for inspiration and I think that your recipes will help keep my creative juices flowing. I’m currently writing my second cookbook and I’m anxious to get it done before the holidays. Thank you so much for sharing your yummy recipes. I’ll be happy to share some of mine if you wish. Keep that oven preheated, you never know when inspiration will strike. Michelle Culton
Seriously drool-worthy! I soooo want to make them all – but alas don’t have the time, plus we’d all be big as a house if we did. I will have to pick my favorites and work my way through them one week at a time!
Sorry – mistyped that. Should have said “we’d all be big as a house if I did” – meaning everyone in my house – not all those who visit this site – LOL! Happy baking everyone!
Enjoy! 🙂
Ohh every pie looks amaizing!!! I dont know wich one I prefer !! All!!
Are your pie crust recipes only for a bottom crust. I would need to double for a two crust pie?
All look delicious. I will definitely make some.
Yes, a double recipe will work for a double crust pie.