4 Decadent Must-Try Thanksgiving Piesimage preview

4 Decadent Must-Try Thanksgiving Pies

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


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


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.

Caramel Pecan Pie


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 pecan halves


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.

Mini Sweet Potato Pies


3/4 pound sweet potato, peeled and diced
1 (9-inch) refrigerated pie crust
3/4 cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup halved cranberries (optional)


Place sweet potato in a saucepan with just enough water to cover. Bring to a boil and cook until fork-tender, about 5 minutes. Drain and mash with a fork or potato masher. Divide the pie crust into 24 small balls. Press balls into cups of two 12-cup mini muffin pans to make tartlet shells. Set aside. Spoon sweet potato into blender or food processor and add evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon approximately 1 tablespoon of mixture into each tart shell. Bake at 425 degrees for 10 minutes or until toothpick inserted into one of tarts comes out clean. Cool in pans on wire rack. Garnish each tart with a cranberry half before serving. Yields 24 servings.

Triple-Layer Chocolate Pumpkin Pie


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

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.

No Comments
Notify of
Inline Feedbacks
View all comments