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31 Thanksgiving Pies Worth a Second Slice at Breakfast

Classic pumpkin, bourbon-caramel apple, cranberry meringue, pecan cream, and more reasons to save room for dessert.
A slice of cranberry meringue pie with a vibrant red curd toasted milehigh meringue and flaky crust.
Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Maggie DiMarco

Some people will happily eat a slice of cheesecake after Thanksgiving dinner. We respect that. But this list of Thanksgiving pie recipes is for those of us who already have our forks poised over the pie table, whipped cream at the ready.

You’ll find the classics: silky pumpkin pie, gooey pecan pie, and apple pie with a double crust and another with cinnamon crumble. Then things get interesting: cranberry meringue with lime-sharpened curd, butterscotch custard with a blanket of toasted marshmallow, a pecan cream pie that doesn’t know when to stop layering. We’ve also got chilled chocolate pies, citrusy custards, and more than a few excellent candidates for breakfast the next morning.

Need more inspiration? Browse our favorite pie recipes or the rest of our Thanksgiving desserts. For help with the pastry, check out our guide to making better pie or the best store-bought pie crusts.

  • A slice of pumpkin pie with goldenorange custard and flaky crust served with whipped cream on a white plate.
    Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Beth Pakradooni
    1/31

    BA’s Best Pumpkin Pie

    Silky pumpkin custard, a buttery, flaky crust, and just the right amount of warming spice. Maple syrup and vanilla bring extra depth to this Thanksgiving classic, which has converted more than a few pumpkin pie skeptics.

    View Recipe
  • The lattice crust of a bourbon caramel apple pie.
    Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Adrian Ababović, Props provided by East Fork including the East Fork Spun Iron Pie Dish.
    2/31

    Bourbon Caramel Apple Pie

    A beautiful lattice crust is just the introduction. Beneath it, Honeycrisp apples meet smoky burnt-sugar caramel and a generous pour of bourbon. Give this pie plenty of time to cool before slicing.

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  • Pecan Pie on a white background with a small plate to the left corner
    Photograph by Isa Zapata, Food Styling by Emilie Fosnocht
    3/31

    BA’s Best Pecan Pie

    “This old Gramma has been baking pies for MANY years and this is by far the best pecan pie recipe I have ever used,” wrote one of our readers. Gramma from Chattanooga, Tennessee, we salute you.

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  • A sliced cranberry meringue pie in a spun iron pie dish.
    Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Adrian Ababović, Props provided by East Fork including East Fork Spun Iron Pie Dish.
    4/31

    Cranberry Meringue Pie

    That crimson cranberry-lime curd is as tart and punchy as it looks; a billowing meringue cap supplies the sweetness. Start the day before serving so the filling has ample time to set.

    View Recipe
  • Overhead view of a deepdish apple pie with a goldenbrown double crust.
    Photo by Michael Graydon + Nikole Herriot
    5/31

    BA’s Best Apple Pie

    Claire Saffitz’s deep-dish apple pie builds flavor with reduced cider, vanilla, and cardamom. Sweet-tart Pink Ladies are our first choice for the filling, but plenty of other excellent baking apples work.

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  • A pecan cream pie with layers of gooey chopped pecans brown sugar custard and whipped cream topped with candied pecans.
    Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Linden Elstran
    6/31

    Pecan Cream Pie

    If pecan pie and cream pie had a very ambitious child, this would be it. A nut-packed base, brown sugar custard, tangy whipped cream, and candied pecans make each slice a four-layer event.

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  • Image may contain File Binder
    Jesse David Green
    7/31

    Toasted Marshmallow Butterscotch Pie

    Detroit’s Sister Pie brings the drama with a flaky crust, dark chocolate ganache, salty-sweet butterscotch custard, and a homemade marshmallow topping toasted to golden peaks. It’s a project, but what a payoff.

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  • A lattice crust pear pie in a pie plate with a server.
    Photo by Joseph De Leo, Food Styling by Drew Aichele
    8/31

    Pear Pie With Lattice Crust

    This classic Gourmet dessert makes a compelling case for ousting apples at Thanksgiving (jk, obviously you have to make both). Firm-ripe Anjou or Bartlett pears, a little nutmeg, and a flaky lattice crust are all it takes.

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  • Sweet potato pie sliced sitting on marble surface.
    Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Paola Andrea
    9/31

    Sweet Potato Pie With Marshmallow Whip

    Fresh ginger and a trio of warming spices bring depth to the sweet potato custard. The coup de grâce: a cloud of marshmallow-spiked whipped cream that gives sweet potato casserole some dessert-table competition.

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  • Overhead view of a lemon meringue pie a good Thanksgiving pie with individually piped dollops of toasted meringue on top.
    Photo by Ted + Chelsea Cavanaugh, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    10/31

    Lemon Meringue Pie

    The lemon filling means business—it gets the zest of four whole lemons. A towering crown of toasted meringue brings the drama, but you can break up the work over a few days.

    View Recipe
  • Pumpkin silk pie topped with whipped cream and Biscoff cookie crumbs and cut into pieces.
    Photo by Travis Rainey, Food Styling by Kaitlin Wayne
    11/31

    Pumpkin Chiffon Pie

    All the cozy spice of pumpkin pie, with a cloudlike filling and a crisp Biscoff cookie crust. No baking required, but build in plenty of chilling time to achieve that dreamy texture.

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  • A slice of apple crumb pie on a plate topped with a scoop of drippy vanilla ice cream.
    Photograph by Isa Zapata, Food Styling by Spencer Richards
    12/31

    Cinnamon Apple Crumb Pie

    For anyone who prefers streusel to a pastry lattice, this is your pie. A thick layer of cinnamon-spiced apples settles beneath a buttery crumb topping. A scoop of vanilla ice cream is highly encouraged.

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  • A goldenhued lemon buttermilk pie with saffron with one slice removed to a plate and topped with whipped cream.
    Photograph by Elliott Jerome Brown Jr., Prop styling By Sean Dooley, Food Styling by Mieko Takahashi
    13/31

    Lemon Buttermilk Pie

    Alison Roman’s Southern-style custard pie brings lemon zest, tangy buttermilk, and optional saffron to a tender, flaky crust. The saffron adds a delicate floral note and gives the filling its golden glow.

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  • Ube Pie with Marshmallow Cream being served.
    Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    14/31

    Ube Pie With Marshmallow Whip

    Inspired by the author’s Filipino family holiday traditions, this striking purple pie uses jarred ube halaya and coconut milk for a silky filling. A pearly marshmallow whip makes it look positively regal.

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  • A single slice of peanut butter pie with a chocolate base and chopped peanut topping on pink lace surface.
    Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Maya Rossi
    15/31

    Chocolate Peanut Butter Pie

    Think giant peanut butter cup + graham cracker crust. A fudgy chocolate layer sits beneath airy peanut butter mousse. This isn’t the time for drippy natural peanut butter; the conventional creamy stuff gives the filling its velvety texture.

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  • A salted coffee custard pie in a East Fork ceramic pie dish.
    Photo by Travis Rainey, Food Styling by Maggie Ruggiero, Prop Styling by Adrian Ababović, Props provided by East Fork including East Fork Ceramic Pie Plate.
    16/31

    Salted Coffee Custard Pie

    Like your best cappuccino, but in pie form. Espresso and cold-brew concentrate infuse the cool, silky custard; a buttery oatmeal cookie crust adds crunch, and mascarpone keeps the whipped cream standing tall.

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  • Overhead view of a frozen Mississippi mud pie with an Oreo cookie crust coffee ice cream filling toasted pecans and a...
    Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Alexandra Massillon
    17/31

    Mississippi Mud Pie

    Coffee ice cream, bourbon fudge, toasted pecans, and an Oreo crust make a gloriously rich frozen pie. Assemble it up to four days ahead and save that precious oven space for Thanksgiving dinner.

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  • A glutenfree pumpkin pie decorated with leaf cutouts.
    Photo by Elizabeth Coetzee, Food Styling by Tiffany Schleigh
    18/31

    Gluten-Free Maple Pumpkin Pie

    Maple syrup sweetens the warmly spiced pumpkin custard, while a toasty oat-flour crust makes this Gourmet adaptation a welcome gluten-free alternative. Use certified gluten-free oat flour and a labeled gluten-free flour blend.

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  • Mini chocolate pecan pie on a scalloped serving plate.
    Photograph by Guang Xu
    19/31

    Chocolate Pecan Pie

    This pecan pie’s dating app profile would read: “Gooey brown sugar filling, bittersweet chocolate throughout, cocoa crust, fluffy chocolate cream on top.” Are we swiping right? Obviously.

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  • Slice of key lime pie with whipped cream topping and graham cracker crust on a blue plate
    Photograph by Elliott Jerome Brown Jr., Prop Styling by Christina Allen, Food Styling By Mieko Takahashi
    20/31

    Key Lime Pie

    A tart, silky filling and billows of whipped cream make this pie a welcome break from all the brown sugar and spice. An egg yolk in the graham cracker crust helps it hold together for clean slices.

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  • Shoofly Pie on a marbled surface with a piece cut out
    Photograph by Isa Zapata, Food Styling by Mieko Takahashi
    21/31

    Shoofly Pie

    This Pennsylvania Dutch specialty is all about molasses: dark, sticky, and delicious beneath a crumbly topping that bakes into a striking marbled surface. A spoonful of whipped cream makes a fine companion.

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  • Side view of a slice of banoffee pie with a peanut caramel shingled banana slices and a mound of cream balanced on a pie...
    Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Beth Pakradooni
    22/31

    Simply Brilliant Banoffee Pie

    What makes this British classic so brilliant? Instead of canned dulce de leche, we make a deep, chewy caramel sauce and add a layer of salted nuts. Bananas and whipped cream take it home.

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  • Cinnamon Crunch Crinkle Pie baked in a cast iron skillet
    Photograph by Rana Duzyol, Food Styling by Jesse Szewczyk, Prop Styling by Marina Bevilacqua
    23/31

    Cinnamon Crunch Crinkle Pie

    Inspired by Greek bougatsa, this skillet-baked pie uses rumpled sheets of phyllo instead of traditional pastry. Don’t sweat the tears and folds; they’re what give the cinnamon-scented custard pie its dramatic, shatteringly crisp top.

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  • A chocolate cream pie with whipped cream being served.
    Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    24/31

    Chocolate Pie

    This old-school chocolate cream pie gets its deep flavor from bittersweet and unsweetened chocolate. A crisp cookie crust and generous swoop of whipped cream complete the diner-dessert fantasy.

    View Recipe
  • Threequarter view of a coconut cream pie with a slice cut out revealing a base caramel layer graham crust and toasted...
    Laura Murray
    25/31

    BA’s Best Coconut Cream Pie

    Think of this pie as a Samoa cookie gone grand: a coconut-graham crust, chewy caramel, silky coconut custard, and toasted flakes on top. Coconut lovers, this is your moment.

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  • Overhead shot of a banana cream pie topped with mounds of billowing whipped cream and chopped peanuts.
    Photo by Ted + Chelsea Cavanaugh, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    26/31

    Banana Cream Pie

    A salty-sweet peanut-and-graham-cracker crust, banana-packed custard, and a mountain of whipped cream. The peanut topping makes this especially good for anyone who believes banana pudding could use a little crunch.

    View Recipe
  • PecanRye Pumpkin Pie
    Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski
    27/31

    Pecan-Rye Pumpkin Pie

    Imagine pumpkin pie with pecan pie’s best feature: that crunchy, candied nut topping. Now spike the custard with rye whiskey and deepen the crust’s flavor with rye flour. The best of both worlds, indeed.

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  • Triple Citrus Creamsicle Pie with swirl design and Biscoff cookie crust
    Photograph by Rana Duzyol, Food Styling by Jesse Szewczyk, Prop Styling by Marina Bevilacqua
    28/31

    Triple Citrus Creamsicle Pie

    Lemon, lime, and orange join forces in a creamy, tangy no-bake pie with a Biscoff cookie crust. It’s the refreshing little palate reset your Thanksgiving dessert table might need.

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  • A slice of Derby Pie with whipped cream on top.
    Photo by Elizabeth Coetzee, Food styling by Stevie Stewart
    29/31

    Kentucky Bourbon Pie

    This Southern specialty folds chocolate chips, bourbon, and your choice of pecans or walnuts into a gooey brown sugar filling. A generous pinch of salt keeps all that sweetness in check.

    View Recipe
  • A lattice topped pie filled with mincemeat a combination of spiced boozesoaked fruit and nuts.
    Photo by Alex Lau, Styling by Samantha Seneviratne, Rebecca Bartoshesky
    30/31

    Mincemeat Pie

    Before you ask: Yes, it’s dessert. No, there’s no chopped meat in this version. Instead, you get a glorious jumble of dried fruits, apples, warm spices, and rum tucked beneath a golden lattice crust. Prepare the filling at least 24 hours before assembly, or freeze it up to three months ahead.

    View Recipe
  • Image may contain Food Dessert Cake Plant and Pie
    Gentl & Hyers
    31/31

    Sour Cherry Pie

    Cherries at Thanksgiving? Absolutely, when you’re using frozen fruit. Almond flour makes the pastry especially tender, while lime zest brightens the tart cherry filling. A classic double-crust pie worth saving a slice of for breakfast.

    View Recipe
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