These thanksgiving pie recipes will complete your holiday table, from classic pumpkin to rich pecan and warm spiced apple. Thanksgiving falls on Thursday 26 November 2026, and pie is the dessert most families look forward to all year. Whether you bake one perfect pumpkin pie or a whole trio of flavours, a homemade pie beats anything from a box. This guide covers the three classics, plus make-ahead tips, crust advice and storage, so your pies turn out beautifully even on a busy holiday.

Key Facts

• Thanksgiving Day 2026 falls on Thursday 26 November.
• The three classic Thanksgiving pies are pumpkin, pecan and apple.
• Blind-bake the crust for custard pies like pumpkin to keep the base crisp.
• Make pie dough up to two days ahead and keep it chilled.
• Cool pies fully before covering and refrigerating.
• Refrigerate leftover pie within two hours of serving and use it within three to four days.

Classic Pumpkin Pie

Pumpkin pie is the undisputed star of Thanksgiving dessert, and it is also one of the easiest pies to make well. A good pumpkin pie has a silky, gently spiced filling and a crisp crust that holds its shape when sliced. The simplest version starts with canned pumpkin puree — buy plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Whisk the puree with eggs, cream or evaporated milk, brown sugar, cinnamon, ginger and a pinch of cloves, then pour it into a blind-baked crust.

Blind-baking matters. A custard filling like pumpkin releases steam as it cooks, and an unbaked crust underneath can turn soggy. Line the crust with baking paper, fill it with pie weights or dried beans, and bake it for 15 minutes before adding the filling. Bake the filled pie at 190°C (375°F) for about 45 to 55 minutes, until the edges are set and the centre still wobbles slightly when you nudge the pan. The filling firms up as it cools.

For the best flavour, make it the day before Thanksgiving — pumpkin pie actually tastes better after a night in the fridge, as the spices settle and deepen. If you are planning the full dessert table, our guide to Thanksgiving desserts has more ideas to serve alongside it.

Rich Pecan Pie

Pecan pie is the richest of the Thanksgiving classics, with a gooey, caramel-like filling and a crunchy layer of toasted pecans on top. It is also one of the sweetest, so a small slice goes a long way. The filling is simple: eggs, brown sugar, corn syrup or golden syrup, melted butter and vanilla, poured over pecans in a pie crust. Some bakers add a splash of bourbon or a pinch of salt to balance the sweetness.

The trick to a great pecan pie is the bake. Cook it at 175°C (350°F) for 50 to 60 minutes, until the centre is set but still has a slight jiggle. If the crust edges brown too quickly, cover them with strips of foil halfway through. Let the pie cool for at least two hours before slicing, or the filling will run. Pecan pie keeps well at room temperature for a day, and it slices cleanly once fully cool.

Serve pecan pie with unsweetened whipped cream or a sharp cheddar cheese, an old-fashioned pairing that cuts through the sweetness. If pecans are hard to find or expensive where you live, walnuts make a good substitute with a slightly more bitter flavour.

Spiced Apple Pie

Apple pie is the most forgiving of the three classics and the one most families have a recipe for. The key is choosing the right apples. Firm, tart varieties like Granny Smith, Honeycrisp or Braeburn hold their shape during baking, while softer apples turn to mush. Use a mix of two varieties for the best flavour, and slice them evenly so they cook at the same rate.

Toss the apple slices with sugar, cinnamon, nutmeg, lemon juice and a little flour or cornstarch to thicken the juices. A double crust with a lattice top looks beautiful and lets steam escape, while a crumble topping is easier and adds a lovely crunch. Bake at 200°C (400°F) for 20 minutes, then lower the heat to 180°C (350°F) and bake for another 35 to 40 minutes, until the filling bubbles and the crust is deep golden. Let the pie cool for at least two hours so the filling sets.

Serve apple pie warm with vanilla ice cream or a slice of sharp cheddar. It is also the easiest pie to make ahead: bake it the day before and reheat slices gently in the oven. For the rest of the meal, see our Thanksgiving dinner menu 2026 to plan the full table around your pies.

More Pie Ideas for the Table

If you want more than the classic trio, Thanksgiving is a good time to branch out. Sweet potato pie is a close cousin of pumpkin pie, with a slightly sweeter, earthier flavour, and it is a beloved tradition in many Southern families. A cranberry pear pie adds a tart, jewel-bright contrast to the richer pies, while a chocolate cream pie or a buttermilk pie offers something different for guests who do not love fruit or spice.

A pie trio is a smart way to please everyone without baking three full pies. Make one full-sized pie and two smaller ones in 20-centimetre tins, or bake a pumpkin pie and offer a small pecan tart and apple hand pies on the side. Hand pies are especially good for children, since they are easy to hold and eat. Whatever you choose, keep the flavours balanced: one spiced, one nutty or rich, and one fruity.

Do not forget the toppings. Softly whipped cream, vanilla ice cream and a warm caramel sauce all earn their place on the table.

Crust Tips and Make-Ahead Planning

A good crust makes the pie, and the secret is cold ingredients and a light touch. Keep your butter and water ice cold, and handle the dough as little as possible — overworking it makes the crust tough. A splash of vinegar or vodka in the dough helps keep it tender, and chilling the dough for at least an hour before rolling makes it easier to handle.

You can make pie dough up to two days ahead and keep it wrapped in the fridge, or freeze it for up to a month. Fruit pies can be baked the day before and stored at room temperature, while custard pies like pumpkin should be refrigerated once cool. Assemble the pies early in the week and bake them on Wednesday, the day before Thanksgiving, so Thursday is free for the turkey and the table. If you love baking for the holidays, our Christmas desserts guide has recipes to carry you through December too.

Storing Leftover Pie Safely

Leftover pie deserves care, especially when the fridge is already full of turkey and side dishes. Cool pies fully before covering them — wrapping a warm pie traps steam and makes the crust soggy. Cover the pie with foil or cling film, or transfer slices to an airtight container. Custard pies like pumpkin must be refrigerated, while fruit pies can sit at room temperature for a day before moving to the fridge.

Use refrigerated leftover pie within three to four days. Freeze slices individually, wrapped tightly in cling film and foil, for up to two months. Check the cold food storage chart for storing leftover pie safely from FoodSafety.gov for storage times for pie and other holiday leftovers.

Frequently Asked Questions

What are the best Thanksgiving pie recipes?

The three classics are pumpkin, pecan and apple. Pumpkin is silky and spiced, pecan is rich and nutty, and apple is warm and fruity. A trio of all three pleases almost every guest.

Can I make Thanksgiving pies the day before?

Yes. Pumpkin pie tastes better after a night in the fridge, and fruit pies can be baked a day ahead and stored at room temperature. Refrigerate custard pies once they are cool.

How do I keep my pie crust from getting soggy?

Blind-bake the crust for custard pies like pumpkin, and bake fruit pies on the lowest oven rack. Let the pie cool fully before covering it, so trapped steam does not soften the crust.

Can I freeze Thanksgiving pie?

Yes. Freeze slices individually, wrapped tightly, for up to two months. Thaw overnight in the fridge and reheat gently in the oven before serving.

How long does leftover pumpkin pie last?

Refrigerated pumpkin pie lasts three to four days. Keep it covered in the fridge, and freeze any slices you will not eat within that time.

What apples are best for apple pie?

Firm, tart varieties like Granny Smith, Honeycrisp or Braeburn hold their shape during baking. Use a mix of two varieties for the best flavour and texture.