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4 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.

Charlotte - Pie

Cranberry Apple Pie

A Homespun Recipe for Cranberry Apple Pie. Fresh seasonal flavors team up in a sweet and tangy recipe for the fall and the holidays to come.
Course Snack
Cuisine American

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
 

  • Directions:
    In 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.
Keyword apple pie with dried cranberries, Cranberry Apple Pie
Tried this recipe?Let us know how it was!
Pecan pie - Treacle tart

Caramel Pecan Pie

This Caramel Pecan Pie recipe is filled with sweet caramels and toasted pecans with no corn syrup, for a delicious holiday dessert.
Course Dessert
Cuisine American

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

Instructions
 

  • Directions:
    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.
Keyword Caramel Pecan Pie
Tried this recipe?Let us know how it was!
Tart - Treacle tart

Triple-Layer Chocolate Pumpkin Pie

This Triple Chocolate Pumpkin Pie is beyond delicious! You'll love the flavor combinations!
Course Snack
Cuisine American

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
  • 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
 

  • 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.
Keyword layered chocolate pumpkin pie recipe, Triple-Layer Chocolate Pumpkin Pie
Tried this recipe?Let us know how it was!

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