When it comes to Thanksgiving dessert, there is something wonderfully nostalgic about a beautiful homemade pie. From a beautifully spiced pumpkin pie with sugared cranberries to bourbon-infused sweet potato pie topped with toasted marshmallow meringue, and finally a rich, fudgy chocolate pie, each one brings something a little different to the dessert table while still feeling right at home on Thanksgiving.
The Great Pumpkin Pie
A classic pumpkin pie with a rich, silky filling and plenty of warm fall spice. A pretty garnish of sugared cranberries and pastry leaves makes this pie especially festive for Thanksgiving, but both can be skipped for a simpler presentation.
Adapted from The Great Pumpkin Pie at Sally’s Baking
Ingredients:
For the sugared cranberries:
1 cup fresh cranberries
3/4 cup water
1 1/4 cups granulated sugar, divided
For the pumpkin pie:
1 unbaked 9-inch pie crust
1 large egg beaten with 1 tablespoon milk, for the egg wash
1 can (15 ounces) pumpkin puree
3 large eggs
1 1/4 cups packed light or dark brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup milk
Instructions:
- If you are making the sugared cranberries, prepare them first since they need time to dry. Place the cranberries in a heatproof bowl. Bring the water and 3/4 cup of the sugar to a gentle simmer in a saucepan over medium heat, stirring until the sugar dissolves. Remove from the heat and let the syrup cool for about 5 minutes.
- Pour the warm syrup over the cranberries and stir gently. Cover and let them sit for about 15 minutes. Transfer the cranberries to a parchment-lined baking sheet with a slotted spoon and let them dry for about an hour.
- Place the remaining 1/2 cup of sugar in a bowl and roll the cranberries through it until evenly coated. Return them to the baking sheet and allow them to dry for at least another hour at room temperature or in the refrigerator. They can be refrigerated for up to 3 days.
- Prepare your pie crust according to your preferred recipe or use a prepared crust. Preheat the oven to 375°F. Roll the chilled dough into a 12-inch circle and fit it into a 9-inch pie dish. Crimp the edges as desired and brush the rim with the egg wash. If you are making pastry leaves for decoration, prepare those separately and set them aside.
- Prick the bottom of the crust several times with a fork. Partially bake the crust for about 7–8 minutes, just until the bottom is beginning to brown.
- While the crust is warm, prepare the filling. Whisk together the pumpkin, eggs, and brown sugar. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, black pepper, heavy cream, and milk. Continue whisking until the mixture is smooth and evenly combined.
- Pour the filling into the warm crust, filling it no more than about three-quarters full. Bake for approximately 55–60 minutes. After about 25 minutes, check the crust and cover the edges with aluminum foil or a pie shield if they are becoming too dark.
- The pie is ready when the outer portion of the filling is set but the very center still has a slight wobble. Avoid overbaking, as the filling will continue to set while it cools.
- Transfer the pie to a cooling rack and allow it to cool completely, at least 3 hours. Finish with the sugared cranberries and pastry leaves, if using, and serve with whipped cream if desired.
Cover leftover pie and refrigerate for up to 5 days.
Bourbon Sweet Potato Pie
Sweet potatoes, brown sugar, bourbon, vanilla, and warm spices come together in this rich Southern-inspired pie. The creamy filling is wonderful on its own, but the homemade toasted marshmallow meringue adds an especially beautiful finish.
Adapted from Bourbon Sweet Potato Pie at Sally’s Baking
Ingredients:
For the crust:
1 unbaked 9-inch pie crust
1 large egg beaten with 1 tablespoon milk or heavy cream, for the egg wash
For the filling:
1 1/2 pounds sweet potatoes, about 2 medium to large potatoes
6 tablespoons unsalted butter, very soft
2/3 cup packed light or dark brown sugar
1/2 cup heavy cream
1/4 cup bourbon
1 large egg plus 2 large egg yolks
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
For the marshmallow meringue:
2 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
Instructions:
- Prepare your pie dough in advance so it has plenty of time to chill. When you are ready to make the pie, place the sweet potatoes in a large saucepan and cover them with water. Bring to a boil and cook for about 45–50 minutes, or until the potatoes are very tender.
- While the potatoes cook, roll the chilled pie dough into a 12-inch circle on a lightly floured surface. Transfer it to a 9-inch pie dish, gently pressing the dough into place. Shape and crimp the edges, then brush the crust with the egg wash. Chill the prepared crust for at least 15 minutes while you finish the filling.
- Preheat the oven to 350°F.
- Drain the cooked sweet potatoes and rinse them briefly under cold water. Once they are cool enough to handle, remove the skins and cut the potatoes into large pieces.
- Place the sweet potatoes in a mixing bowl and beat or blend until smooth. Add the softened butter, brown sugar, heavy cream, bourbon, egg, egg yolks, flour, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Mix until the filling is completely smooth.
- Pour the filling into the prepared crust and bake for approximately 55–60 minutes. The center should look mostly set with just a slight jiggle. If the crust begins to brown too quickly, cover the edges with foil or a pie shield.
- Place the baked pie on a cooling rack and allow it to cool completely, or for at least 2 hours, before adding the topping.
- To make the marshmallow meringue, place the egg whites, sugar, and cream of tartar in a heatproof bowl. Set the bowl over a saucepan containing about 2 inches of gently simmering water, making sure the bottom of the bowl does not touch the water.
- Whisk continuously for about 4 minutes, or until the sugar has dissolved and the mixture has thinned. If using a thermometer, the mixture should reach 160°F. Remove the bowl from the heat and add the vanilla.
- Using a hand mixer or stand mixer fitted with a whisk attachment, beat the mixture on high for about 5 minutes, until it becomes thick, glossy, and forms stiff peaks.
- Spread the marshmallow meringue over the cooled pie. For a toasted finish, carefully brown the topping with a kitchen torch. If you prefer to use the oven, place the pie in a 450°F oven for approximately 2–3 minutes, watching it closely as the meringue begins to brown quickly.
Serve immediately or keep the finished pie uncovered at room temperature or in the refrigerator for up to 8 hours before serving. Cover leftover pie and refrigerate for up to 5 days.
Magical Chocolate Pie
If you’re looking for a pie that goes beyond the traditional Thanksgiving flavors, this rich chocolate chess pie is a beautiful choice. The filling is intensely chocolatey and fudgy, while the top develops a delicate crackle as the pie cools. A little whipped cream is all it needs for serving.
Adapted from Magical Chocolate Chess Pie at Sally's Baking
Ingredients
For the crust:
1 unbaked 9-inch pie crust
For the egg wash:
1 large egg white, lightly beaten
For the chocolate filling:
1/4 cup unsalted butter
2 ounces semi-sweet chocolate, finely chopped
1 cup granulated sugar
3 tablespoons unsweetened natural or Dutch-process cocoa powder
1 teaspoon espresso powder
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon pure vanilla extract
2 large eggs
1 large egg yolk
Whipped cream, for serving if desired
Instructions:
- Prepare the pie crust according to your preferred recipe or use a prepared 9-inch crust. Roll the chilled dough into a 12-inch circle and fit it into the pie dish. Shape and crimp the edges, then brush the crust with the beaten egg white.
- Line the inside of the crust with parchment paper and fill it with pie weights. Chill the prepared crust for at least 30 minutes to help keep it from shrinking during baking.
- Preheat the oven to 375°F.
- Bake the chilled crust with the pie weights for 15 minutes. Carefully remove the parchment and weights, then prick the bottom of the crust several times with a fork. Return it to the oven for another 8 minutes to help firm up the bottom.
- Reduce the oven temperature to 325°F.
- For the filling, cut the butter into pieces and place it in a heatproof bowl with the chopped chocolate. Melt them together in short increments in the microwave, stirring between each one, until the mixture is smooth. Set it aside for a few minutes to cool slightly.
- In a separate bowl, whisk together the sugar, cocoa powder, espresso powder, and salt. Add the heavy cream, vanilla, eggs, and egg yolk and whisk until smooth.
- Slowly incorporate the melted chocolate and butter mixture, stirring until everything is thoroughly combined.
- Pour the chocolate filling into the partially baked crust. Bake for approximately 50–55 minutes, or until the center has set and no longer jiggles when the pie is gently tapped. The center may still appear slightly soft on top.
- If the crust edges begin to brown too quickly, cover them with foil or a pie shield during baking.
- Transfer the pie to a cooling rack and allow it to cool completely, at least 2 hours. The filling will settle and firm as the pie cools.
Top with whipped cream just before serving, if desired.
Store leftovers covered at room temperature for 1–2 days or refrigerate for 4–5 days.