65 Thanksgiving Pies and Tarts That Are Sure to Please

No matter how much we eat at Thanksgiving dinner, we’re never too full for dessert—especially when it comes to pie. There’s just something about that flaky, buttery homemade crust (perfectly crimped, of course!) filled with all our favorite fall flavors. Silky pumpkin pie, sweet-and-nutty pecan pie, cinnamon-spiced apple pie—the list goes on and on. If you’re anything like us, you’re going to want a slice or two after your meal, which means these recipes are going to come in handy. Whether you’re looking for a traditional treat or something with a bit of a twist, you’re in the right place. We've even included a few tarts for good measure. Can’t decide which pie to make? Try this clever recipe that combines three flavors in one. It boasts a gooey pecan bottom, an apple edge and a creamy pumpkin center. What’s not to love about that?! Make it the day before and refrigerate it overnight for the perfect consistency. It’s delicious served chilled or at room temperature the next day.

Cranberries add a surprisingly delightful burst of tartness to this apple pie. A lattice crust shows off the gorgeous ruby color inside.

If you love a cozy hot toddy, this apple pie is for you! We poached the apples in a warm whiskey, lemon and honey mixture to soak up all the delicious flavors, then simmered down the poaching liquid into a scrumptious, sticky hot toddy caramel sauce for stirring into the filling and drizzling on top.

This indulgent twist on two classics combines rich, fudgy brownie with gooey pecan pie for a decadent Thanksgiving dessert that’s sure to impress.

Creamy, dreamy and loaded with rich chocolate, Ree Drummond’s French Silk Pie is a luscious showstopper perfect for your holiday table.

Got a crowd that loves pumpkin pie? This giant dessert in sheet-cake form serves 16.

This timeless recipe is guaranteed to spark joy! Made with firm apples, rolled oats, brown sugar and nutmeg, serve up this easy apple pie and enjoy the most classic dessert with family and friends.

Don't think of this as a sweet potato pie. Alton Brown says to think of it as the best pumpkin pie you'll ever make. The difference? Fresh sweet potatoes are much easier to chop up and cook than fresh pumpkins.

Make this playful bird the centerpiece of your holiday table: Store-bought puff pastry is filled with spiced apples and baked up into a can’t-look-away pie.

Cranberries in various forms are included from start to finish in this vibrant dessert: from dehydrated cranberries in the crust, to fresh cranberries in the filling, to beautifully frosted fresh cranberries on top. A gorgeous addition to your holiday dessert table, this pie is creamy, tart and tangy, with just the right amount of sweet.

This is cranberry curd pie made easy with the addition of one surprisingly convenient ingredient — canned cranberry sauce. The curd has the ideal balance of tart and sweet, and once it’s topped with a pillowy mound of meringue, the pie is a real show stopper. For extra flair, use a kitchen torch to brulee the meringue before serving. What's more, the pie can be made a day before serving, for a perfect make-ahead dessert when entertaining.

The Pioneer Woman makes her apple pie flat like a pizza, perfect for grabbing a slice on the go.

To make his pie worthy of a Throwdown, Bobby Flay uses fresh vanilla in the filling, and tops the pie with a bourbon-maple whipped cream. Freeze extra filling, or make a double batch to fill three pie shells.

Chocolate makes the perfect addition to any Thanksgiving dessert spread. It complements classic flavors like pumpkin and pecan — which means your guests can enjoy a little slice of everything!

This crunchy, sweet pie is a Thanksgiving dessert buffet staple, but Ree Drummond suggests making it year-round.

Ina Garten uses Granny Smith apples to make this classic apple pie. For her perfect pie crust she uses both shortening and butter; you get flakiness from the shortening and rich flavor from the butter.

Ensure easy serving by spraying the pie tin with vegetable cooking spray instead of butter. You can also keep the calorie count low by topping each slice with 2 tablespoons fat-free frozen vanilla yogurt.

Trisha’s version of this classic Southern pie has chopped pecans inside the pie and pecan halves on top.

Brimming with caramel and fruit, Anne Burrell's classically elegant dessert is like an apple upside-down cake. She uses fresh Golden Delicious apples because they maintain their shape after baking.

The Neelys make a frozen version of peanut butter pie topped with homemade hot fudge sauce. Try it for a rich, surprising twist on traditional Thanksgiving pie.

This pumpkin pie includes lots of fall flavors at their best, mixing in maple and pecans.

Using puff pastry sheets makes these tarts a quick fix. Sunny tops them with cheddar cheese for a savory twist.

It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep!

Bobby spruces up his Throwdown pie with bourbon whipped cream.

Tyler takes his pumpkin pie to the next level by adding a crunchy topping of amaretto cookies, tart dried cranberries and pecans.

Take a break from traditional Thanksgiving flavors like apple, pumpkin and pecan with this easy-to-make cherry pie. It uses frozen fruit, so no need to worry about seasonality.

This is one of Ina's all-time favorite recipes. It looks fancy, but it really is easy. Use crisp, tart apples like Granny Smith for the best flavor.

Intimidated by pie crust? Sunny Anderson makes an easy, press-in graham-cracker crust for her pumpkin pie. Then she mixes some cream cheese into her pumpkin filling to make it even richer.

Tyler's apple pie has it all: a flaky, buttery crust and a mile-high apple filling flavored with red wine-flavored caramel sauce. He tops the pie with a dusting of cinnamon sugar.

Thanksgiving may be a time for the classic pumpkin pie, but Ina’s mother was always known for her Pumpkin Banana Mousse Tart. She combines pumpkin and mashed bananas for an unexpected dessert.

For an easy Thanksgiving dessert solution, Rachael Ray buys a pecan pie, then dresses it up with flavored whipped cream for a homey touch.

To keep her ingredient list below five, Claire Robinson uses sweetened condensed milk to thicken her filling before pouring it into a ginger cookie crust.