18 Thanksgiving Pie Recipes

Here are some fun variations to traditional pie recipes for Thanksgiving.  Enjoy!

1. Nutella Tart With Toasted Hazelnut Crust

Nutella Tart With Toasted Hazelnut Crust

Sally McKenny / Via sallysbakingaddiction.com

The pie is making me feel things no pie has ever made me feel before. Recipe here.

2. Cranberry-Lime Pie

Cranberry-Lime Pie

Bobbi Lin / Via bonappetit.com

A gingersnap crust with a cranberry-lime filling? What more do you need? Recipe here.

3. Salted Bourbon Pecan Pumpkin Pie

Salted Bourbon Pecan Pumpkin Pie

Tieghan Gerard / Via halfbakedharvest.com

Two of the best Thanksgiving desserts, perfectly united in one. Recipe here.

4. Peanut Butter Pie

Peanut Butter Pie

Jamie Lothridge / Via mybakingaddiction.com

Peanut butter all day, every day. Recipe here.

5. Butterfinger Pie

Butterfinger Pie

Shelly Jaronsky / Via cookiesandcups.com

I’m hyperventilating. Recipe here.

6. Pumpkin Pie With Toasted Marshmallow Topping

Pumpkin Pie With Toasted Marshmallow Topping

David Lebovitz / Via davidlebovitz.com

Marshmallow topping can do no wrong. Recipe here.

7. Vanilla Bean Tarte Tatin

Vanilla Bean Tarte Tatin

Michael Graydon + Nikole Herriott / Via bonappetit.com

French it up! You won’t regret it. Recipe here.

8. Avocado Key Lime Pie

Avocado Key Lime Pie

Lindsay / Via lifeloveandsugar.com

Avocado makes everything better. EVERYTHING. Recipe here.

9. Maple Sugar Pie

Maple Sugar Pie

Alex Lau / Via bonappetit.com

An unexpected and perfect addition to the Thanksgiving table. Recipe here.

10. Sweet Potato Pie

Sweet Potato Pie

Joy Wilson / Via joythebaker.com

The perfect alternative to the traditional pumpkin pie. Recipe here.

11. Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie

Averie Sunshine / Via averiecooks.com

Chocolate chip cookie? Good. Pie? Good. Chocolate chip cookie pie? Very good. Recipe here.

12. Caramel Apple Crumble Pie

Caramel Apple Crumble Pie

Kristin Rosenau / Via pastryaffair.com

Why choose between a crumble and a pie when you could have both? Recipe here.

13. Cookie Butter Pie

Cookie Butter Pie

Shelly Jaronsky / Via cookiesandcups.com

A brand new way to express your cookie butter addiction. Recipe here.

14. Peanut Butter And Grape Galette

Peanut Butter And Grape Galette

Molly Yeh / Via mynameisyeh.com

Grapes are delicious, and so are grape pies. So, why don’t we make more of them? Recipe here.

15. S’mores Pie

S’mores Pie

Kelly Senyel / Via justataste.com

How is this not already a Thanksgiving classic? Recipe here.

16. Salted Honey Macadamia Tart

Salted Honey Macadamia Tart

Loraine / Via notquitenigella.com

You know what’s even better than salted caramel? Salted honey. Recipe here.

17. Pecan Pie Brownies

Pecan Pie Brownies

Kelly Senyel / Via justataste.com

The best of both worlds. Recipe here.

18. Butterscotch Pie

Butterscotch Pie

Hayley Parker / Via thedomesticrebel.com

*Heavy breathing*. Recipe here.


7 Reasons No One Should Ever Eat Pumpkin Pie (from Delish)

Everyone’s all in a fever right now about pumpkin—thinking about Thanksgiving desserts, Starbucks’ Pumpkin Spice Latte, the launch of 1 million new pumpkin-flavored things. Thanksgiving is, perhaps, the greatest American holiday. It’s our chance to do what we do best: Eat. All. Day.

If you think about it, the meal itself is a little weird. On no other day do we eat turkey (which always turns out dry and is therefore yucky), cranberry sauce, stuffing (the best part of the meal by far), and sweet potatoes that aren’t fries. It’s sort of an un-American celebration of America. (We should really be eating burgers, fries and milkshakes, but whatever.) It rocks because nothing happens except eating: no presents, no religious service, no action except using the TV remote and the oven.

So why do we end this day of hedonistic and delicious eating with a dessert made out of a vegetable? Pumpkin SUCKS in desserts (pumpkin sucks in everything, really, but that’s another story). You know what’s good in dessert? Chocolate. So herewith, let me present you with 7 important truths about pumpkin pie and why we’re letting ourselves down–letting America down, dammit–by allowing it to be the icing on the cake of the perfect Thanksgiving meal.


No one ever thought, How awesome would an asparagus pie be? String bean pie? Not even a squash pie sounds good. The closest we get is a rhubarb pie, but you know what makes that tolerable? The inclusion of strawberries. Strawberries are there so you forget it has a vegetable in it.


The crust is good. But you have to scrape all the vegetable off to enjoy it.


The spices in a pumpkin pie take me back to 80s cologne and the Yankee Candle factory. Yes, I know the candles came after the pie, but somehow the pumpkin spice thing in car air fresheners and candles and everything else has made me associate the pie with completely artificial, chemical scents. Now when that pumpkin pie comes out of the oven, I feel like I’m stuck in an windows-closed classroom with a guy drenched in Drakar Noir in 1986 or at my grandmother’s house in Florida with a Glade PlugIn air freshener in every room.


The fact that this is called a “vegetable” at Thanksgiving is SUCH a win. I tend to scavenge out all the marshmallows, Phish-food style, but ultimately I do get a little vegetable as part of the mix—and then my parents are proud of me for eating a vegetable. (All veggie sides should have marshmallows on them.) But moreover, THIS is where pumpkin pie belongs—in the quiche/veggie side category, where you get credit for eating a vegetable when you’re really eating bacon (quiche) and marshmallows (sweet potatoes). PS: My mother-in-law, who is a huge health nut, makes a sick sweet potatoes-and-marshmallows side. And I love her for it because I know if she could live her best life, she’d eat marshmallows all day—and that, if nothing else, is what Thanksgiving gives us: the chance to break the rules.


Pumpkin is everywhere. Because of loyalty to the Thanksgiving holidays—or maybe just because pumpkins are cute and round and picking them is fun—our obsessions has spawned an army of pumpkin-themed things. So not only do I have to contend with this completely ridiculous dessert at Thanksgiving, but now I can’t avoid it elsewhere. Maybe if there were more chocolate-and-pumpkin combo desserts, I’d be more on board with this flavor takeover.


But, honestly, that’s the only good thing in almost every pie. I would eat my flip-flop if it had whipped cream on it.


Chocolate is the perfect dessert ingredient—and might actually make pumpkin tolerable. I have been making this chocolate-pumpkin layer cake from Florence Fabricant for years, only to avoid choking down real pumpkin pie at our family Thanksgivings. Notice, though, that this solution is a cake, not a pie. The fact that there aren’t more chocolate pies is absurd. Even most pecan pies don’t have chocolate. (Thankfully, our friends over at Good Housekeeping know how to do it right.) And don’t get me started on key lime pie. Limes are the LEAST popular of the citrus fruits, only tolerable in a gin and tonic and on Thai food, so why is there a pie made of them? Whoever is in charge of pie recipes got it all wrong. All pies should be like this black-bottom chocolate cream pie. Even the crust is chocolate on this one. Finally, a dessert worthy of Thanksgiving.

7 Reasons You Should Serve Pumpkin Pie This Thanksgiving (from Delish)

As much as I want to grab on to these final days of summer with every fiber of my being (summer doesn’t technically end until the END of September, you guys), even I have found myself dreaming of sweater season. You should know that sweater season, to this food-obsessed mind, really means one thing: It’s time for pumpkin pie.

Recently, a controversial opinion about why pumpkin pie is THE WORST was presented on Delish—and I was heartbroken. How could someone feel this way about my all-time favorite dessert? So with all due respect to the magnanimous Kate Lewis (a.k.a. my BOSS) and her feelings on pumpkin pie, I must politely object, and present these seven reasons why pumpkin pie deserves its place in the pantheon of delicious sweets.


Yes, the appearance of pumpkins (and the ubiquitous canned version) in stores is the official indicator that my favorite season has arrived. While it’s tough to say goodbye to summer (see above), fall is clearly the best of all the seasons—ideal temperature, clothes, and, obviously, food. Fall means apples, hearty chili, soft cider donuts, and roasted butternut squash. But pumpkin is the one that starts this time of year off on the right foot. Show it some respect.


I’ve never been a huge fruit person, but even I concede that fruit pies are a seasonal staple. We’ve been eating peach, blueberry, cherry, and lemon pies for the past four months. And at this point, everyone will start apple-picking and baking dozens of apple pies, cobblers, and crisps. Doesn’t pumpkin pie offer a nice respite from all that fruit?


So, let’s overlook the amount of sugar in the pie for just a second, and focus on the fact that a cup of mashed, cooked pumpkin contains 200 percent of your recommended daily intake of vitamin A. A slice a day may affect your waistline faster than it’ll give you bionic eyes, but hey, the occasional indulgence does have its upsides.


For the cooking inept, pumpkin pie is the perfect vehicle to make them feel accomplished. The modern marvels of premade pie crust and canned pumpkin make things even easier: The most basic pumpkin pie recipes call for a grand total of FIVE ingredients. So for those of us who can barely make cookies without a disaster, a pumpkin pie is our chance to contribute to a family meal without making fools of ourselves.


A big part of this argument against pumpkin pie is that it is a dessert with no chocolate. Yes, chocolate is an integral part of the dessert table, but I do not think pumpkin pie can be discounted on its lack of chocolate alone—just add some chocolate to it. Add nuts. (For goodness sake, add Oreos, if you feel like it.) Pumpkin pie is your blank canvas in a quest to make it the ultimate fall dessert.


Forbes reported that in 2013 pumpkin spice-flavored foods brought in $350 million a year. It’s true that pumpkin-flavor is everywhere, but that’s because IT’S DELICIOUS. I don’t necessarily condone the pumpkinization of the fall season, but you can’t blame the pie for #PSL. The pie itself stands on its own as a glowing beacon of the perfect combination of flavor and texture. It is so imitated because it is so loved.


While pumpkins were one of the first crops that Europeans brought back from the New World, using the vegetable in pie form didn’t become standard until the early 18th century, according to The History Channel. In fact, pumpkin pie was so important to early Thanksgiving feasts that in 1705 the Connecticut town of Colchester famously postponed its Thanksgiving for a week because there wasn’t enough molasses available to make pumpkin pie. Basically, there IS NO FALL without pumpkin pie. Accept it, then pass me a slice.