3 Decadent Must-Try Thanksgiving Pies
It's not Thanksgiving without delicious made-from-scratch pies. Wow your guests with these unique, sublime and brag-worthy treats!
Planning your Thanksgiving menu and trying to decide what to bake for dessert? We all know pies are a must-have for any Thanksgiving feast. Try these delicious variations of traditional favorites.
Cranberry Apple Pie
Ingredients
- 1 1/4 cups white sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups cranberries
- 1/4 cup maple syrup
- 5 apples, peeled, cored, and sliced
- 1/2 cup chopped walnuts
- 1 (9-inch) unbaked pie shell
- 1 cup dry breadcrumbs
- 3/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup butter, melted
Instructions
- In a large saucepan, combine white sugar, 1/4 cup flour, and salt. Stir in cranberries and maple syrup. Cook over high heat, stirring constantly.
- When mixture comes to a boil, reduce heat, cover, and simmer 5 minutes, stirring occasionally. Stir apples into simmering mixture, and continue cooking for 5 minutes or until apples are tender.
- Remove from heat and stir in walnuts. Pour apple mixture into pie shell; set aside.
- In medium bowl, combine bread crumbs, 3/4 cup flour, brown sugar, and melted butter. Mix well and sprinkle over apple filling.
- Bake at 375 degrees for 30 minutes or until topping is golden brown. Serve warm.
Caramel Pecan Pie
Ingredients
- 1 (9-inch) unbaked pie crust
- 36 individually wrapped caramels, unwrapped
- 1/4 cup butter
- 1/4 cup milk
- 3/4 cup white sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup cup pecan halves
- Optional: vanilla Ice cream or whipped cream.
Instructions
- In a saucepan over low heat, combine caramels, butter, and milk. Cook, stirring frequently, until smooth.
- Remove from heat and set aside. In a large bowl, combine sugar, eggs, vanilla, and salt.
- Gradually mix in melted caramel mixture.
- Stir in pecans. Pour filling into unbaked pie crust.
- Bake at 350 degrees for 45 to 50 minutes or until golden brown.
- Cool until filling is firm.
- Serve warm or cold with vanilla ice cream or whipped topping.
Triple-Layer Chocolate Pumpkin Pie
Ingredients
- One 9-inch deep-dish pie shell
- 2 tablespoons unsalted butter
- 4 ounces semisweet chocolate, coarsely chopped
- 12 ounces cream cheese, softened
- 1 1/2 cups sugar, divided
- 2 large eggs, at room temperature
- 1 cup canned pumpkin
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup sour cream
Instructions
- Preheat Oven to 350 degrees F.
- Melt butter and chocolate in top of a double boiler set over barely simmering water. Remove from heat and whisk until smooth. Set aside.
- Using an electric mixer on medium speed, beat cream cheese in a large bowl, gradually adding 1 1/4 cups of the sugar. Beat in eggs, one at a time.
- Next, blend in pumpkin, vanilla extract, spices, and salt.
- Pour slightly less than half of the filling into a separate bowl and stir in melted chocolate. Pour chocolate filling into prebaked pie shell and gently shake to settle the filling. Bake pie on center oven rack at 350 degrees for 20 minutes. Cool on wire rack for 15 minutes.
- Spoon remaining plain pumpkin filling over chocolate layer and shake to settle filling. Return pie to oven and bake approximately 35 to 40 minutes until done. Place pie on cooling rack and cool 30 to 45 minutes.
- Combine sour cream and remaining 1/4 cup sugar in small saucepan. Stir mixture over very low heat approximately 2 minutes until fairly thin and slightly warm. Pour evenly over pie. Allow pie to cool, then refrigerate at least 4 hours before serving. Makes 8 to 10 servings.
DV
Dondra Vaughn
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Dondra Vaughn#molongui-disabled-link
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Dondra Vaughn#molongui-disabled-link
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Dondra Vaughn#molongui-disabled-link
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Dondra Vaughn#molongui-disabled-link
I only see 3 pie recipes!
Thanks Robert! Sorry about that! We have fixed the title. We do have more pie recipes on our site if you want to search.
I was disappointed that it didn’t say how to make the leaves on top of the crust on the Pecan pie
Cookie type cutter made just for this sort of thing. Cut from pie crust. Can use egg wash to get it to hold or just press onto the crust and hope for the best. They also left out the choc. layer around the edge of the pumpkin pie.