Thanksgiving Pie Flavors: 20 Classic and Creative Pies

By Warm Oven Bakes Editorial Team · Updated 2 November 2026

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Thanksgiving dessert is all about pie, and most tables have room for more than one. A good lineup usually mixes a custard pie (like pumpkin), a nut pie (like pecan) and a fruit pie (like apple), so there's something rich, something sweet and something bright.

Below are 20 Thanksgiving pie flavors, grouped by type, with a quick note on what makes each one work and the technique to get it right. At the end you'll find links to our pie recipes, a make-ahead timeline and food safety tips for storing pies.

How to choose your Thanksgiving pie lineup

• For a small group: one classic (pumpkin or apple) and one crowd-pleaser (pecan or chocolate).
• For a big group: one from each family: custard, nut, fruit, and maybe a no-bake cream pie.
• To save oven space: choose at least one no-bake or make-ahead pie, and bake custard pies a day early.
• For guests with allergies: label pies, and remember that nut pies and nut crusts can be a serious problem for anyone with a nut allergy.

Custard pies

Custard pies are set with eggs and bake at moderate heat. The key is to take them out when the edges are set and the center still has a slight wobble; they firm up as they cool. Overbaking causes cracks and a grainy texture.

1. Classic pumpkin pie

The Thanksgiving essential: pumpkin purée, eggs, sugar, warm spices and evaporated milk or cream in a flaky crust. See the full recipe below.

2. Sweet potato pie

A Southern classic with a smoother, slightly lighter texture than pumpkin. Roast the sweet potatoes rather than boiling them for deeper flavor, and push the mash through a sieve for the silkiest filling.

3. Maple custard pie

A simple custard sweetened with pure maple syrup. Use dark, robust maple syrup for the strongest flavor, and grate fresh nutmeg on top.

4. Buttermilk pie

A tangy, old-fashioned custard pie made from buttermilk, eggs, sugar and butter. It's quick to mix and pairs well with fresh berries or a spoonful of cranberry sauce.

5. Chess pie

A Southern pantry pie made with eggs, sugar, butter and a little cornmeal, which gives it a slightly firm, almost candy-like top. Variations include lemon chess and chocolate chess.

6. Butternut squash pie

Similar to pumpkin, with a sweeter, more delicate flavor. Roast the squash until very soft, then purée and cook off some moisture in a pan so the filling isn't watery.

Nut pies

Nut pies have a rich, sticky filling made with eggs and sugar or syrup. Bake until the filling is puffed and set at the edges, with just a slight jiggle in the center.

7. Classic pecan pie

Pecans in a buttery filling of eggs, sugar and corn syrup (or a mix of maple syrup and brown sugar). Toast the pecans first for a much deeper flavor. Cover the edges with a pie shield if they brown too fast.

8. Chocolate pecan pie

Add a layer of chopped dark chocolate to the bottom of the crust before pouring in the pecan filling. The chocolate melts into a fudgy layer that balances the sweetness.

9. Maple walnut pie

Swap pecans for walnuts and use maple syrup for a less sweet, slightly bitter, nutty pie.

10. Bourbon pecan pie

A splash of bourbon in the filling adds warmth. For an alcohol-free version, use a little extra vanilla.

Fruit pies

Fruit pies need enough thickener (flour, cornstarch or tapioca) to set the juices, and a long enough bake for that thickener to activate. Bake until the juices bubble thickly through the vents or lattice, not just until the crust is brown.

11. Classic apple pie

Use a mix of firm, tart apples (such as Granny Smith) and sweeter apples that hold their shape (such as Honeycrisp or Braeburn) for the best flavor and texture. Slice evenly so the apples cook at the same rate.

12. Dutch apple pie

Apple pie with a buttery crumb topping instead of a top crust. Easier than a lattice, and the crumble gets lovely and crisp.

13. Cranberry pie

Fresh cranberries are in season at Thanksgiving. Their tartness needs plenty of sugar, and pairing them with apple or orange zest softens the edge. Cranberry-apple pie is a great bridge between sweet and tart.

14. Pear and ginger pie

Ripe but firm pears with fresh or crystallized ginger. Pears are juicy, so use a little extra thickener.

15. Apple cranberry crumble pie

Apples and cranberries under a crumble topping: colorful, festive and easier than a double crust.

Cream and no-bake pies

These are perfect for saving oven space. Make them the day before and keep them in the fridge.

16. Chocolate cream pie

A cooked chocolate pudding in a baked crust or cookie crust, topped with whipped cream. Cook the pudding until it's thick and bubbling so it sets firmly.

17. Pumpkin chiffon pie

A light, mousse-like pumpkin pie set with gelatin and folded with whipped cream. A good choice if you find classic pumpkin too dense.

18. Banana cream pie

Vanilla pastry cream, sliced bananas and whipped cream. Assemble on the day if you can, as bananas brown over time.

19. Butterscotch pie

A brown sugar and butter pudding in a flaky crust: rich, old-fashioned and not seen as often as it should be.

20. Pumpkin cheesecake pie

A blend of pumpkin pie and cheesecake in a graham cracker crust. It's easier than a full cheesecake and travels well.

What is the best pie for Thanksgiving dinner?

If you can only make one, make pumpkin pie. It's the most traditional Thanksgiving pie in the US, it's made a day ahead and it suits almost every crowd. For a second pie, add pecan for the nut lovers or apple for anyone who prefers fruit. With pumpkin, pecan and apple on the table, you've covered the three flavors most guests expect, and you can add one creative pie from the list above.

Recipes to start with

• Classic pumpkin pie, the Thanksgiving essential
• Classic apple pie from scratch
• All-butter pie crust for any of the pies above
• Not in a pie mood? Our pumpkin bread pudding with caramel sauce can be assembled the night before

Crusts and toppings to match your pies

The crust matters as much as the filling, and choosing the right one makes each pie easier.

• All-butter crust: flaky and rich, good for pumpkin, apple, pecan and almost everything else. Use our all-butter pie crust recipe and make the dough ahead.
• Graham cracker or cookie crust: press-in and no rolling, ideal for pumpkin cheesecake pie, chocolate cream and pumpkin chiffon.
• Lattice top: shows off cranberry, apple-cranberry or pear fillings and lets steam escape.
• Crumb or streusel topping: easier than a top crust and very forgiving; perfect for Dutch apple and apple cranberry crumble.
• Cut-out top: stamp leaves or stars from rolled dough with small cookie cutters and lay them over the filling.

How many pies to make for your crowd

Using the common estimate of about 8 slices per 9-inch pie, and remembering that many guests take a sliver of two different pies:

If pie is the only dessert, round up; if there's also cake or cookies, round down. Leftover pie is rarely a problem.

Taking pie to someone else's house

• Bake the day before so the filling is fully set; warm custard pies crack and slide in transit.
• Chill custard and cream pies until you leave and keep them cold on the way, especially on a long drive.
• Use a pie carrier, or a box with a towel underneath, so the dish can't slide.
• Pack whipped cream separately and top just before serving.
• Bring a pie server and a knife; hosts are often short on both.

Make-ahead Thanksgiving pie timeline

• Up to 3 months ahead: Make pie dough, wrap it well and freeze. Thaw overnight in the fridge.
• 2 days ahead: Make cream pie fillings, crumble toppings and cookie crusts.
• 1 day ahead: Bake pumpkin, sweet potato and pecan pies. Bake fruit pies so they have time to cool and set. Assemble cream pies.
• Thanksgiving Day: Whip the cream, add any toppings and let refrigerated pies sit out briefly before serving if you prefer them less cold.

Storing pies safely

Following standard USDA food safety guidance:

• Custard and cream pies (pumpkin, sweet potato, chess, buttermilk, cream pies, cheesecake pies) contain eggs and dairy, so refrigerate them once they've cooled, and don't leave them out at room temperature for more than 2 hours.
• Fruit pies can be kept at room temperature, loosely covered, for up to 2 days, then refrigerated.
• Pecan pie is high in eggs, so it's safest kept in the fridge after cooling.
• Freezing: Baked fruit and pecan pies freeze well. Custard and cream pies don't freeze as well; the texture can become watery.

Useful pie tools

You can bake great pies with basic equipment, but these help:

• A glass or ceramic 9-inch deep-dish pie plate: glass lets you check the bottom crust is browned. glass deep dish pie plate 9 inch
• Ceramic pie weights for blind baking. ceramic pie weights
• An adjustable pie crust shield to stop edges burning. adjustable pie crust shield
• A pastry blender for cutting butter into flour. pastry blender
• An instant-read thermometer to check custard doneness. instant read thermometer baking
• A pie carrier for taking dessert to someone else's house. pie carrier with lid

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