16 Thanksgiving Pie Recipes

Get delicious Thanksgiving pie recipes including apple, pumpkin, and chocolate from Food Network Magazine.

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Photo By: Antonis Achilleos

Apple-Berry (No. 2)

Make Apple Pie, adding 1 extra tablespoon flour and 1 teaspoon vanilla to the filling. Off the heat, stir in 1 cup mixed berries. Top with a lattice crust, brush with a beaten egg and sprinkle with coarse sugar.

Apple Crumble (No. 5)

Make Apple Pie, adding 1 extra tablespoon flour to the filling. Off the heat, add 1/2 cup sour cream and 1/2 teaspoon nutmeg. Omit the top crust. Mix 1/2 cup flour, 1 cup oats, 3/4 cup each chopped walnuts and brown sugar, 6 tablespoons melted butter and a pinch of salt. Drop in clumps over the filling.

Apple-Pear-Ginger (No. 7)

Make Apple Pie, replacing half of the apples with pears and using ground ginger instead of cinnamon. Cut the top crust into decorative shapes; arrange on top of the filling. Brush with a beaten egg and sprinkle with coarse sugar.

Pumpkin-Sesame (No. 19)

Make Pumpkin Pie; cool. Cook 1/2 cup sugar and 1 tablespoon water over medium-high heat until amber, 7 minutes. Stir in 1 1/2 tablespoons toasted sesame seeds and 1/8 teaspoon salt. Thinly spread on greased foil; cool and break apart. Sprinkle on the pie just before serving.

Sweet Potato–Marshmallow (No. 23)

Make Pumpkin Pie, replacing the pumpkin with 2 cups canned sweet potato puree. Top with 1 cup mini marshmallows and broil or torch until golden brown.

Pumpkin-Cheesecake Swirl (No. 24)

Make Pumpkin Pie filling with 3/4 cup pumpkin, 1/4 cup evaporated milk, 1 egg and half of the sugar and spices. Separately, combine 12 ounces softened cream cheese, 1/3 cup each sour cream and sugar, and 2 eggs; stir one-third into the pumpkin filling. Pour the pumpkin filling into the crust, then top with the remaining cream cheese mixture; swirl with a toothpick. Bake 50 minutes.

Sweet Potato–Bacon (No. 25)

Make Pumpkin Pie, replacing the pumpkin with 2 cups canned sweet potato puree and using 3/4 cup sugar; add 2 tablespoons bourbon. Toss 3 strips roughly chopped bacon with 1 teaspoon sugar and cook until crisp; sprinkle on the pie just before serving.

Butter-Scotch-Pecan (No. 29)

Cook 6 tablespoons butter until brown; cool. Make Pecan Pie, replacing the melted butter with the brown butter; omit the lemon juice and add 1/4 cup cream, 2 tablespoons scotch and 1 tablespoon flour to the filling.

Coconut-Macadamia (No. 30)

Prepare the crust for Pecan Pie. Whisk 1/2 stick melted butter, 3/4 cup cream of coconut, 2 eggs, 1/3 cup brown sugar, 1 teaspoon lemon juice, 2 teaspoons vanilla and 1/4 teaspoon salt. Stir in 2 cups chopped macadamia nuts, 1/2 cup unsweetened flaked coconut and 2 tablespoons flour. Pour into the crust and bake as for Pecan Pie.

Pine Nut–Anise (No. 33)

Make Pecan Pie, replacing the pecans with 2 cups pine nuts. Use only 1/2 cup corn syrup; add 1/2 teaspoon crushed anise seeds to the filling.

Lemon-Hazelnut (No. 35)

Bring 1 cup water and 1/2 cup sugar to a boil. Add 1 thinly sliced lemon and cook 10 minutes; let cool. Make Pecan Pie, replacing the pecans with chopped toasted hazelnuts; replace 1/4 cup of the corn syrup with 1/4 cup of the lemon syrup and add 1 tablespoon flour to the filling. Gently press the lemon slices onto the filling before baking.

Chocolate-Raspberry (No. 38)

Make Chocolate Pie, replacing the coffee with raspberry liqueur. Serve topped with raspberries and dusted with confectioners' sugar.

Milk Chocolate–Banana (No. 43)

Make Chocolate Pie, replacing the semisweet chocolate with milk chocolate. Reduce the sugar to 1/3 cup and add 1 tablespoon cocoa powder with the sugar. Layer 2 sliced bananas in the crust, then add the filling. Serve topped with chocolate sprinkles.

White Chocolate–Rum (No. 44)

Make Chocolate Pie with only 1/3 cup sugar; replace the coffee with dark rum and the semisweet chocolate with white chocolate. Serve topped with whipped cream and diced mango.

Mochaccino (No. 48)

Make Chocolate Pie, replacing the coffee with 1/4 cup brewed espresso.

S'more (No. 49)

Make a Crumb Crust with graham crackers (see first page); bake and cool, then brush with 4 ounces melted bittersweet chocolate and chill. Make half of the Chocolate Pie filling; spread in the crust and chill. Beat 3 egg whites, 1 teaspoon cream of tartar and 1 1/4 cups confectioners' sugar in a heatproof bowl over simmering water with a mixer until the sugar dissolves. Remove from the heat and beat until stiff. Spread on the pie and broil or torch until golden.