Fantastic Fall Pies
Classic Pumpkin Pie
Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
Spiced Pumpkin Chiffon Pie
Can't decide between pumpkin or pecan? This pie has a taste of both.
Pumpkin Spice Latte Pie with Coffee Liqueur Whipped Cream
Whether or not you’re a fan of the infamous, seasonal Starbuck’s beverage, we’re willing to bet you won’t have any regrets about swapping your typical pumpkin pie for this caffeinated uptake this Thanksgiving. We were surprised by just how amazing a hint of coffee sets off creamy, spiced pumpkin pie filling, but the depth of rich flavor speaks for itself—this PSL-inspired pie is in a league of it’s own. Served with a coffee liqueur-spiked whipped cream, this fall dessert reaches a level of decadence a basic pumpkin pie could only dream of. Note: If you opt to create a decorative lattice effect as we did here, be very careful when placing your dough strips atop the pie—the pie’s surface will be very hot and not fully set.
Double-Decker Pecan Cheesecake Pie
Salted Caramel Apple Pie
Grated apple is the secret to a syrupy pie filling--it releases more pectin (a natural thickener) than the sliced apples alone. A quick salted caramel intensifies the apple flavor without making the dessert too sweet.
Persimmon Pie with Pecan Streusel
If you find fine domesticated persimmons at your local grocery store or farmers' market, they should be easy enough to puree. Hachya and Fuyu are great varieties to make this flavorful pie filling. But don't feel bad if you want to skip the messy work of processing your own persimmon puree and order it frozen online.
Cinnamon Roll Apple Pie
Move over, Cinnabon
Maple Pumpkin Pie with a Message
To use up the leftover pumpkin, try adding some to a breakfast smoothie, or stir into pancake batter. Or combine with a splash of half-and-half, season with sage, and toss with pasta.
Double-Crust Apple Pie
A double crust seals in the apples' natural juices as the pie bakes for full-on apple flavor. Tossing the apples with apple juice keeps them from browning as you peel and slice them, and it adds a boost of apple flavor.
Pumpkin-Pecan Streusel Pie
Create the chunky texture by leaving those extra-big blueberry-size pieces in the streusel mix.
Hazelnut, Pecan, and Bourbon Pie
For depth of flavor, Kir Jensen roasts the pecans and hazelnuts before adding them to the filling. She likes to roll her cornmeal pastry extra thick, so it's more substantial.
Warm Apple-Buttermilk Custard Pie
This twist on traditional apple pie consistently earns 5-star ratings from our online reviewers. The creamy buttermilk custard makes for truly indulgent apple dessert that's not overly sweet, either. For a flaky piecrust and a crisp streusel, be sure to keep them both chilled until just before baking.
Pumpkin Streusel Pie
Classic pumpkin pie gets a tasty facelift from a homemade oat-and-walnut streusel topping, while the pastry leaves add great fall flair.
Sweet-Potato Pecan Pie
We adapted this recipe from Devil's Teeth Baking Company to create a border that shows off the bright filling. To completely cover the pie, just double the topping.
Pecan Cheesecake Pie
We think this is the beginning of a beautiful friendship: crunchy chopped pecans and tangy cheesecake. This 8-ingredient recipe is not only easy to prepare, but also a guaranteed crowd-pleaser.
Pear, Walnut, and Maple Syrup Pie
Sweet pears truly shine in fall desserts, and this pie is no exception. Smooth and mild Comice pears are paired with the deep, nutty flavor of toasted walnuts and sweet maple syrup for a wonderful addition to your holiday dessert table.
Tart and tangy, sweet and spiced, this intensely flavored homemade apple pie is thickly layered into a sharp cheddar cheese-enhanced crust. It's a gluten-free remake of an American classic!
Apple Hand Pies
Use small cookie or pastry cutters to create little steam vents in the tops of these pies for the filling to peek through. You can make these pies as festive or as simple as you want, but however you style them, they're sure to be absolutely delicious.
Five-Spice Sweet Potato Pie
In this pie, humble sweet potatoes are dressed up with five-spice powder, a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. If you can't find five-spice powder, pumpkin pie spice makes a fine substitute.
Maple-Walnut Cranberry Pie
While the buttery, maple-scented filling is inspired by classic pecan pie, we swap in toasted walnuts and add chopped fresh cranberries for a beautiful pop of color and tart flavor contrast that cuts the sweetness.
Butterscotch Pecan Pie from PieLab
The butterscotch flavor is subtle, adding an interesting twist without overwhelming this Southern classic. And the experts at PieLab have ensured that the filling fits the piecrust perfectly.
Lattice-Top Apple Quince Pie
Portland pasty chef Michelle Vernier cooks the fruit ahead so the pie won't collapse in the oven.
Pumpkin Pie Bread Pudding with Bourbon-Pecan Hard Sauce
These creamy pumpkin bread puddings are baked in pie dishes so they're like a hybrid dessert; the lattice top is actually made of strips of butternut squash.
Caramel Apple Pie with Pastry Cutouts
Zoe Nathan of Santa Monica's Huckleberry Bakery tops her pies with a variety of cutout shapes; for this one, you'll need a 2 1/2-in. apple-shaped cookie cutter*.
Our Easiest Pumpkin Pie Ever
TIP: For a crisp crust (no more soggy bottom!), use a metal pie pan and prebake your crust with pie weights.
Turtle Pumpkin Pie
This is pretty much the same as the Kraft Turtle Pumpkin Pie (or the Publix Turtle Pumpkin Pie, depending on where you look).
Sliced Sweet Potato Pie with Molasses Whipped Cream
Thai Tea Pie
Warmly spiced Thai tea mix—which you can purchase at an Asian market or online—stars in this show-stopping, no-bake pie. The tea is steeped in sweetened condensed milk which is then used to make a stovetop custard; after straining out the tea leaves (definitely use cheesecloth), you’ll simply pour the vibrantly colored custard into a peanutty, no-oven-necessary crust and refrigerate until set. If you’re looking for a pie that’s sure to impress, trust us, the sweet Thai tea against the salty, toasty flavor of the peanuts is a combo you won’t be able to get enough of.
Buxton Hall Ultimate Apple Pie
We found the ultimate apple pie in the most unexpected place. When customers walk through the door of Buxton Hall Barbecue in Asheville, North Carolina, they are greeted not just by the sweet smell of smoke of whole hogs cooking over oak and hickory wood, but also by “the pie table”. Ashley Capps, the pastry chef behind the restaurant’s in-house Buxton Hall Bakery, crowns the long table’s vintage stands with flavors like Caramel Walnut Chess and her sell-out hit Banana Pudding Pie. Capps’ developed the Ultimate Apple Pie to include fresh and dried fruit along with apple butter for a deep flavor and engaging texture. This recipe is perfect for fall, but even better on Thanksgiving. Bake a few different pies this year and set up your own pie table.
Oxbow Bakery Pecan Pie
The kitchen at Palestine, Texas’s Oxbow Bakery may be small, but mother-and-son team Becky and David Wolfe make about 400 pies around Thanksgiving alone. David estimates that 60% of their business comes from out of town–and even from outside of Texas. “A lady from Houston just grabbed me and hugged me with tears in her eyes,” says Becky. “She said she hadn’t had pie like this since her mother passed.” This pecan pie is one of their—and our Test Kitchens’—favorites. Whether you're setting up a buffet table of multiple pies this Thanksgiving or looking for the best pecan pie to be the showstopper, this recipe is perfect.
Cushaw Pie with Vanilla Bean Custard Sauce
Never had a cushaw? It is a winter squash that originates from Mesoamerica. Now you'll find cushaws around the Lousiana area. If you can’t find a cushaw at the farmers’ market, you can substitute plain canned pumpkin puree for the filling. Top your slice with our Vanilla Bean Custard Sauce and a few candied pecans.
Apple-Pear Pie with Cookie Butter Caramel
If you’re looking to go next-level for you next holiday pie, this speculoos infused apple and pear pie is exactly what you’re looking for. Featuring finely ground speculoos cookies (we used Biscoff brand) in the crust, larger crumbles in the pecan streusel topping, and a decadent salted cookie butter caramel sauce both in the filling and drizzled over top, this fruit pie is anything but boring. While it may seem like a hassle, don’t skip giving your fruit the little pre-cook described in step 5. This method of par-cooking the slice apples and pears will help your fruit achieve a delightfully tender, but not-too-mushy texture through the baking process.
German Chocolate-Pecan Pie
Surprisingly, pecan pie is a relative latecomer to the Southern table. Recipes for milk-custard-based pecan pies can be found as early as 1886, but it wasn't until the 1930s when promotional recipes for a syrup-based pecan pie appeared on the labels of Karo syrup bottles that its popularity soared. Twenty years later, Marion Brown's landmark Southern cookbook proclaimed it "the South's most popular pie." Our latest twist? A stellar riff on the flavors of German chocolate cake, for which the Lone Star State also claims bragging rights.
Spiced Carrot Pie
Briana Carson from Crave Pie Studio in Duluth, Georgia, was inspired by gajar halwa, an Indian carrot pudding, and wanted to adapt it for a pie. “I just started playing around and kind of decided to go with a spice profile similar to pumpkin pie or sweet potato,” she says. She roasts the carrots to bring out their sweetness and purees them until they are as smooth as possible. Then the pie gets topped with a thick marscapone whipped cream.
How next-level store-bought crust, smart touches of fat and flavoring, and a trio of apples fit together fabulously.
Back in the Day Bakery Southern Pumpkin Pie
This pumpkin pie from Cheryl Day’s Back in the Day Bakery in Savannah, Georgia won high marks from our Test Kitchen for its richly spiced filling and tender yet crisp crust. Around Thanksgiving, Cheryl and her husband, Griffith, stock their cases with different varieties like Salted Caramel Apple and Cranberry-Orange Crumble. After the pickup rush is done (350 pies later!), she begins cooking her own Turkey Day dinner and returns to the flavors of her childhood: sweet potato (which is an easy swap in her Southern Pumpkin Pie recipe) and lemon meringue. She enjoys sharing these memories of her mother with family, friends, and any “Sugarnauts” (her nickname for bakery employees) in need of a home for the holiday. Cheryl adds a tablespoon of apple cider vinegar to her pie crust to make it “just so dang flaky.” Don't shy away from this tastey Southern Pumpkin Pie and serve it up for any special occasion this fall.
Arkansas Black Apple Pie with Caramel Sauce
The heirloom apple that makes this apple pie so tasty hails from Benton County, Arkansas. What makes it so special? The fragrant, tart, and tasty apple ripens to a deep red while still on the tree, but it continues to ripen after it is picked and transforms to a nearly black hue. Keep an eye out for these beautiful apples for your Thanksgiving pie. The Arkansas Black Apple Pie just needs a drizzle of Caramel Sauce and a scoop of ice cream to make your night perfect.