Breathe in that crisp autumn air—it’s pie season! As leaves turn golden and cozy vibes settle in, there’s nothing quite like a warm, flaky pie to celebrate fall’s bounty. From classic apple to spiced pumpkin, we’ve gathered 26 delicious recipes that’ll make your kitchen smell amazing. Ready to bake up some comfort? Dive into our roundup and find your new favorite treat!
Rustic Apple Cranberry Pie
Savor the perfect blend of tart and sweet in this classic fall dessert. It’s a comforting pie that balances juicy apples with vibrant cranberries. The buttery crust adds a satisfying crunch to every bite.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, cold and cubed
– 1 tsp salt
– 6-8 tbsp ice water, as needed to bind dough
– 4 large apples (like Granny Smith), peeled, cored, and sliced
– 1 cup fresh cranberries
– ¾ cup granulated sugar
– ¼ cup brown sugar, packed
– 2 tbsp cornstarch
– 1 tsp ground cinnamon
– 1 egg, beaten for egg wash
– 1 tbsp coarse sugar for sprinkling
Instructions
1. In a large bowl, combine 2 ½ cups flour and 1 tsp salt. 2. Add 1 cup cold cubed butter and cut in with a pastry cutter until mixture resembles coarse crumbs. 3. Gradually add 6-8 tbsp ice water, 1 tbsp at a time, mixing until dough just comes together. 4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes. 5. Preheat oven to 375°F. 6. In another bowl, toss 4 sliced apples, 1 cup cranberries, ¾ cup granulated sugar, ¼ cup brown sugar, 2 tbsp cornstarch, and 1 tsp cinnamon until well coated. 7. On a floured surface, roll out one dough disc to a 12-inch circle and fit into a 9-inch pie dish. 8. Fill with the apple-cranberry mixture, mounding it slightly in the center. 9. Roll out the second dough disc and place over the filling. 10. Trim and crimp the edges to seal. 11. Cut 4-5 slits in the top crust to vent steam. 12. Brush the top with 1 beaten egg and sprinkle with 1 tbsp coarse sugar. 13. Bake at 375°F for 45-55 minutes, until crust is golden brown and filling is bubbling. 14. Cool on a wire rack for at least 2 hours before slicing.
Just baked, this pie offers a flaky crust that shatters with each forkful. The filling is tender with bursts of tart cranberries against the sweet apples. Serve it warm with a scoop of vanilla ice cream for a cozy treat.
Pumpkin Spice Latte Pie
Oozing with the cozy flavors of autumn, this Pumpkin Spice Latte Pie transforms your favorite coffeehouse drink into a decadent dessert. It combines a spiced graham cracker crust with a creamy, coffee-kissed pumpkin filling for a treat that’s perfect for any fall gathering.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– 1 1/2 cups graham cracker crumbs (about 12 full sheets, crushed)
– 6 tbsp unsalted butter, melted (cooled slightly)
– 1/4 cup granulated sugar
– 1 tsp pumpkin pie spice
– 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
– 3/4 cup packed light brown sugar
– 1 tbsp instant espresso powder (dissolved in 1 tbsp hot water)
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 3 large eggs, at room temperature
– 1 (12 oz) can evaporated milk
– Whipped cream for serving, optional
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and pumpkin pie spice until the mixture resembles wet sand. Tip: Press the crumbs firmly into the pie plate to prevent a crumbly crust.
3. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie plate.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool on a wire rack.
5. In a large bowl, whisk together the pumpkin puree, brown sugar, dissolved espresso mixture, vanilla extract, cinnamon, nutmeg, and salt until smooth.
6. Add the eggs one at a time, whisking well after each addition until fully incorporated.
7. Gradually whisk in the evaporated milk until the filling is homogenous and no streaks remain. Tip: Avoid overmixing to keep the filling light.
8. Pour the filling into the cooled crust.
9. Bake the pie at 350°F (175°C) for 50-55 minutes, or until the center is set and a knife inserted near the center comes out clean. Tip: If the crust browns too quickly, cover the edges with foil.
10. Transfer the pie to a wire rack and let it cool completely, about 2 hours, then refrigerate for at least 4 hours or overnight before serving.
Now, this pie sets with a smooth, custard-like texture that’s rich with pumpkin and a hint of coffee bitterness. Serve it chilled with a dollop of whipped cream for a creamy contrast that highlights the warm spices.
Maple Pecan Bourbon Pie
Venture into a rich, nutty dessert that balances sweet maple with bold bourbon. This pie delivers a satisfying crunch from toasted pecans in a smooth, spiced filling. It’s a showstopper for holidays or cozy gatherings.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch pie crust, store-bought or homemade
– 2 cups pecan halves
– 3 large eggs
– 1 cup pure maple syrup
– 1/2 cup granulated sugar
– 1/2 cup packed light brown sugar
– 1/4 cup unsalted butter, melted
– 1/4 cup bourbon
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
Instructions
1. Preheat oven to 350°F. Place pie crust in a 9-inch pie dish; crimp edges if desired.
2. Spread pecan halves evenly over the bottom of the pie crust.
3. In a large bowl, whisk eggs until fully combined and slightly frothy.
4. Add maple syrup, granulated sugar, brown sugar, melted butter, bourbon, vanilla extract, cinnamon, and salt to the eggs. Whisk vigorously for 2 minutes until smooth and well-blended.
5. Pour the filling mixture over the pecans in the pie crust, ensuring it covers them evenly.
6. Bake at 350°F for 50–55 minutes. The pie is done when the center is set and a knife inserted near the center comes out clean, with no liquid filling.
7. Remove pie from oven and let it cool completely on a wire rack for at least 2 hours before slicing. This allows the filling to firm up properly.
8. Serve slices at room temperature or chilled. For best results, store leftovers covered in the refrigerator for up to 3 days.
Enjoy the contrast of the crisp pecan topping against the velvety, bourbon-infused custard. Each bite offers a warm cinnamon note that complements the deep maple sweetness. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the richness.
Sweet Potato Pie with Marshmallow Meringue
Fancy a twist on classic sweet potato pie? This version swaps traditional toppings for a fluffy marshmallow meringue. It’s surprisingly simple to make and delivers a perfect balance of earthy sweetness and airy texture.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 70 minutes
Ingredients
– 1 9-inch pie crust, store-bought or homemade
– 2 cups mashed sweet potatoes, from about 2 medium potatoes
– 3/4 cup granulated sugar
– 1/2 cup heavy cream
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 3 large egg whites, at room temperature
– 3/4 cup granulated sugar
– 1/4 tsp cream of tartar
– 1/2 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom and sides all over with a fork.
3. Blind bake the crust for 15 minutes to prevent a soggy bottom. Remove from oven and let cool slightly.
4. In a large bowl, combine the mashed sweet potatoes, 3/4 cup sugar, heavy cream, 3 eggs, 1 tsp vanilla, cinnamon, nutmeg, and salt. Whisk until completely smooth.
5. Pour the sweet potato filling into the pre-baked pie crust.
6. Bake the pie at 350°F for 45-50 minutes, or until the center is set and a knife inserted comes out clean. Let cool completely on a wire rack.
7. For the meringue, ensure your bowl and beaters are completely grease-free. Combine the 3 egg whites, 3/4 cup sugar, and cream of tartar in a heatproof bowl.
8. Place the bowl over a pot of simmering water, making sure the bottom doesn’t touch the water. Whisk constantly for 3-4 minutes until the sugar dissolves and the mixture feels warm to the touch.
9. Immediately transfer the mixture to a stand mixer fitted with the whisk attachment. Beat on high speed for 5-7 minutes until stiff, glossy peaks form.
10. Beat in the 1/2 tsp vanilla extract until just combined.
11. Pile the marshmallow meringue onto the cooled pie, creating swirls with the back of a spoon.
12. Use a kitchen torch to toast the meringue peaks until golden brown, or broil for 1-2 minutes, watching closely to prevent burning.
A silky, spiced sweet potato filling contrasts beautifully with the lightly toasted, pillowy meringue. The marshmallow flavor adds a nostalgic touch that makes this pie a standout. Serve slices slightly chilled for a firmer texture, or at room temperature for a creamier bite.
Caramel Apple Streusel Pie
Rustic and comforting, this caramel apple streusel pie combines tart apples with rich caramel and a buttery crumb topping. It’s a classic fall dessert that feels both nostalgic and impressive, perfect for sharing at gatherings or enjoying as a cozy treat at home.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 1 store-bought 9-inch pie crust, thawed if frozen
– 6 medium Granny Smith apples, peeled and thinly sliced (about 6 cups)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1/2 cup store-bought caramel sauce, plus extra for drizzling
– 1 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 cup cold unsalted butter, cubed
– 1/4 tsp ground cinnamon
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish, pressing it gently into the edges.
3. In a large bowl, toss the sliced apples with granulated sugar, 1/4 cup flour, 1 tsp cinnamon, and salt until evenly coated.
4. Pour the caramel sauce over the apple mixture and stir to combine.
5. Transfer the apple filling into the pie crust, spreading it out evenly.
6. In a medium bowl, combine 1 cup flour, brown sugar, and 1/4 tsp cinnamon.
7. Add the cold cubed butter to the flour mixture.
8. Use your fingers or a pastry cutter to work the butter into the dry ingredients until coarse crumbs form.
9. Sprinkle the streusel topping evenly over the apple filling.
10. Place the pie on a baking sheet to catch any drips.
11. Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
12. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing.
13. Drizzle with additional caramel sauce just before serving, if desired.
Perfectly balanced, this pie offers a tender, juicy apple filling with a sweet caramel undertone and a crisp, buttery streusel that adds delightful texture. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it at room temperature with a dollop of whipped cream for a lighter touch.
Cranberry Orange Custard Pie
Cranberry orange custard pie combines tart cranberries with sweet citrus in a creamy filling. This holiday dessert balances bright flavors with a smooth texture. It’s surprisingly simple to make from scratch.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 pre-made pie crust, 9-inch (or homemade)
– 2 cups fresh cranberries
– 1 cup granulated sugar
– 3 large eggs
– 1 cup heavy cream
– 1/2 cup orange juice, freshly squeezed preferred
– 1 tablespoon orange zest
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions
1. Preheat oven to 375°F.
2. Place pie crust in a 9-inch pie dish; crimp edges decoratively.
3. Spread cranberries evenly over the bottom of the crust.
4. In a medium bowl, whisk eggs until smooth and pale yellow.
5. Add sugar, heavy cream, orange juice, orange zest, vanilla extract, and salt to the eggs; whisk vigorously for 2 minutes until fully combined. Tip: Use room-temperature eggs for easier mixing and a smoother custard.
6. Pour the custard mixture over the cranberries in the crust.
7. Bake at 375°F for 55 minutes, or until the center is set and a knife inserted comes out clean. Tip: If the crust browns too quickly, cover edges with foil after 30 minutes.
8. Remove pie from oven and cool completely on a wire rack for at least 2 hours. Tip: Cooling fully prevents a runny filling and allows flavors to meld.
9. Refrigerate for 1 hour before serving to firm up the custard.
Dense, creamy custard envelops bursts of tart cranberry, with orange zest adding a fragrant zing. Serve chilled with a dollop of whipped cream or a sprinkle of powdered sugar for extra sweetness. This pie’s vibrant colors make it a stunning centerpiece for festive gatherings.
Chocolate Hazelnut Pumpkin Pie
You’re craving a twist on classic pumpkin pie. This Chocolate Hazelnut Pumpkin Pie layers rich chocolate, nutty crunch, and spiced pumpkin for a decadent fall dessert. It’s surprisingly simple to assemble and will wow any holiday table.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 9-inch pie crust, store-bought or homemade (thaw if frozen)
– 1 cup pumpkin puree (not pumpkin pie filling)
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup heavy cream
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup chocolate hazelnut spread (like Nutella)
– 1/2 cup chopped hazelnuts, toasted (for extra crunch)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish and crimp the edges. Tip: Prick the bottom with a fork to prevent air bubbles.
3. In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, heavy cream, cinnamon, ginger, nutmeg, and salt until smooth.
4. Spread the chocolate hazelnut spread evenly over the bottom of the pie crust using a spatula.
5. Pour the pumpkin mixture over the chocolate hazelnut spread layer.
6. Sprinkle the chopped hazelnuts evenly over the top of the filling.
7. Bake the pie in the preheated oven for 50-55 minutes, or until the center is set and a knife inserted comes out clean. Tip: Cover the edges with foil halfway through to prevent over-browning.
8. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. Tip: Chill in the refrigerator for a firmer texture if desired.
Just out of the oven, this pie offers a creamy, spiced pumpkin layer with a gooey chocolate hazelnut base and a crunchy nut topping. The flavors meld beautifully when served chilled, making it a perfect make-ahead dessert. Try it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Pear and Ginger Pie with Almond Crust
Nothing beats the cozy warmth of a spiced fruit pie on a chilly day. This pear and ginger version offers a sophisticated twist with its nutty almond crust and zesty filling. It’s surprisingly simple to make yet impressive enough for any occasion.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups all-purpose flour, plus extra for dusting
– ½ cup almond flour (or finely ground almonds)
– ½ cup cold unsalted butter, cubed
– ¼ cup granulated sugar
– 1 large egg, lightly beaten
– 4 ripe pears, peeled and sliced ¼-inch thick
– 2 tbsp fresh ginger, grated (adjust for more heat)
– ½ cup brown sugar
– 1 tsp ground cinnamon
– 2 tbsp cornstarch
– 1 tbsp lemon juice
– 1 egg white, for brushing
– 1 tbsp turbinado sugar, for sprinkling
Instructions
1. Preheat oven to 375°F (190°C).
2. In a food processor, pulse all-purpose flour, almond flour, and granulated sugar until combined.
3. Add cold butter cubes and pulse until mixture resembles coarse crumbs.
4. Add beaten egg and pulse just until dough comes together.
5. Tip: Handle dough minimally to keep it flaky.
6. Roll dough out on a floured surface to a 12-inch circle.
7. Transfer dough to a 9-inch pie dish, pressing into edges.
8. Trim excess dough, leaving a ½-inch overhang.
9. In a large bowl, toss pear slices with grated ginger, brown sugar, cinnamon, cornstarch, and lemon juice.
10. Tip: Let filling sit for 10 minutes to release juices.
11. Arrange pear mixture evenly in the crust.
12. Fold overhang over filling, crimping edges decoratively.
13. Brush crust with egg white and sprinkle with turbinado sugar.
14. Cut 4 slits in the top crust for steam.
15. Bake at 375°F for 45 minutes, or until crust is golden and filling bubbles.
16. Tip: Place a baking sheet underneath to catch drips.
17. Cool pie on a wire rack for at least 2 hours before slicing.
Vibrant with ginger spice and sweet pears, this pie boasts a crisp, nutty crust that shatters with each bite. Serve it warm with a scoop of vanilla ice cream for a delightful contrast, or enjoy it plain to savor the subtle almond notes. Leftovers keep well covered at room temperature for up to two days.
Cinnamon Roll Apple Pie
Visions of cozy fall mornings and holiday desserts collide in this clever mashup. Cinnamon roll apple pie layers sweet, spiced apples between buttery cinnamon roll dough for a decadent treat that’s easier than a traditional lattice top. It’s the ultimate comfort food upgrade everyone will ask for.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cans (13.4 oz each) refrigerated cinnamon roll dough (8 rolls total)
– 6 medium Granny Smith apples, peeled and thinly sliced (about 6 cups)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup unsalted butter, cold and cubed
– 1 tbsp heavy cream, for brushing
– 1/4 cup powdered sugar, for glaze (optional, mix with 1-2 tsp milk)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. Unroll the cinnamon roll dough from both cans and press it evenly into the bottom and up the sides of the pie dish to form a crust, slightly overlapping pieces if needed.
3. In a large bowl, toss the sliced apples with granulated sugar, flour, cinnamon, and nutmeg until evenly coated.
4. Tip: Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for balanced flavor.
5. Pour the apple mixture into the dough-lined pie dish, spreading it evenly.
6. Dot the top of the apples with the cold, cubed butter pieces.
7. Take any remaining dough scraps, roll them into thin ropes, and arrange them in a lattice or crisscross pattern over the apples.
8. Tip: Chill the dough scraps for 5 minutes if they become too soft to handle easily.
9. Brush the top dough lightly with heavy cream to promote browning.
10. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apple filling is bubbling.
11. Tip: Place a baking sheet on the rack below to catch any drips and prevent a messy oven.
12. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
13. If using, whisk powdered sugar with 1-2 teaspoons of milk until smooth and drizzle over the cooled pie.
Yield a slice where the soft, cinnamon-spiced apples meld with the tender, slightly chewy dough for a texture that’s both comforting and indulgent. You’ll love the warm, caramelized notes from the baked sugar and butter. Try serving it slightly warm with a scoop of vanilla ice cream for a contrast that highlights the cozy spices.
Butternut Squash and Sage Pie
Just when you think you’ve tried every fall pie, this savory butternut squash and sage version arrives. Perfect for chilly evenings, it’s a comforting main dish that feels both rustic and elegant. Prepare to be surprised by how simple it is to make.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 50 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 2 tbsp fresh sage, finely chopped (dried works in a pinch)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 tsp ground nutmeg
– 1/4 tsp black pepper
– 1 tsp kosher salt (adjust to taste)
– 1 store-bought pie crust (or homemade if preferred)
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil and spread it on a baking sheet in a single layer.
3. Roast the squash for 25 minutes until tender and lightly browned at the edges, stirring halfway through for even cooking.
4. While the squash roasts, sauté the diced onion in a skillet over medium heat for 8-10 minutes until soft and translucent, adding a splash of water if it sticks.
5. Stir in the chopped sage and cook for 1 more minute until fragrant to release its oils.
6. In a large bowl, combine the roasted squash, sautéed onion-sage mixture, heavy cream, Parmesan cheese, nutmeg, black pepper, and salt.
7. Mash the mixture slightly with a fork, leaving some chunks for texture—this adds rustic appeal.
8. Press the pie crust into a 9-inch pie dish, trimming any excess edges.
9. Pour the squash filling into the crust, spreading it evenly.
10. Brush the edges of the crust with the beaten egg wash for a golden finish.
11. Bake the pie at 400°F for 25 minutes until the crust is golden and the filling is set with no liquid pooling.
12. Let the pie cool for 10 minutes before slicing to allow it to firm up.
Pleasingly creamy with a hint of earthy sage, this pie offers a tender texture from the roasted squash. Serve it warm with a crisp green salad for a balanced meal, or enjoy leftovers cold—the flavors deepen overnight.
Classic Pecan Pie with a Twist
Every holiday table needs a standout dessert, and this pecan pie delivers with a surprising ingredient. Expect a rich, gooey filling with a hint of warmth that sets it apart from the standard recipe.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 (9-inch) unbaked pie crust, store-bought or homemade
– 3 large eggs
– 1 cup light corn syrup
– 1 cup granulated sugar
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– 1/2 tsp salt
– 1 1/2 cups pecan halves
– 1 tbsp bourbon, optional for a deeper flavor
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the unbaked pie crust in a 9-inch pie dish, crimping the edges as desired.
3. In a large bowl, whisk the eggs until fully combined and slightly frothy.
4. Add the corn syrup, granulated sugar, melted butter, vanilla extract, and salt to the eggs. Whisk vigorously for 2 minutes until smooth.
5. Stir in the pecan halves until evenly coated in the mixture.
6. Pour the filling into the prepared pie crust, spreading the pecans into an even layer.
7. Bake the pie on the center oven rack for 50-55 minutes. The pie is done when the center is set and only slightly jiggles when shaken—overbaking can cause cracking.
8. Remove the pie from the oven and let it cool completely on a wire rack for at least 4 hours to allow the filling to firm up properly.
9. Slice and serve at room temperature. For a clean cut, use a sharp knife dipped in hot water.
Unbelievably smooth and decadent, this pie offers a buttery crunch from the pecans balanced by the subtle warmth of bourbon. Serve it slightly warm with a scoop of vanilla ice cream for a classic contrast, or drizzle with caramel sauce for extra indulgence.
Gingerbread Pumpkin Pie
Baking a gingerbread pumpkin pie combines two holiday favorites into one irresistible dessert. This spiced twist on classic pumpkin pie features a gingerbread crust and warm molasses notes. It’s perfect for Thanksgiving or any festive gathering.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 1/4 cups all-purpose flour (spooned and leveled)
– 1/2 cup unsalted butter, cold and cubed (or use vegan butter for dairy-free)
– 1/4 cup molasses
– 1 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
– 3/4 cup granulated sugar
– 2 large eggs
– 1 cup evaporated milk (or heavy cream for richer texture)
– 1 tsp vanilla extract
– Whipped cream for serving (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. In a food processor, combine flour, cold butter, molasses, ginger, cinnamon, and salt. Pulse until mixture resembles coarse crumbs.
3. Press dough evenly into a 9-inch pie dish, including up the sides. Tip: Chill crust for 10 minutes before baking to prevent shrinking.
4. Bake crust for 10 minutes at 375°F (190°C), then remove and let cool slightly.
5. In a large bowl, whisk pumpkin puree, sugar, eggs, evaporated milk, and vanilla extract until smooth.
6. Pour filling into the pre-baked crust. Tip: Tap pie dish gently on counter to remove air bubbles.
7. Bake at 375°F (190°C) for 45-55 minutes, until center is set but slightly jiggly. Tip: Cover edges with foil if browning too quickly.
8. Cool pie completely on a wire rack for at least 2 hours before slicing.
9. Serve with whipped cream if desired.
Firm yet creamy, this pie delivers deep molasses warmth balanced by pumpkin’s subtle sweetness. The gingerbread crust adds a spicy crunch that complements the smooth filling. For a festive touch, drizzle with caramel or sprinkle with candied ginger before serving.
Spiced Plum and Almond Pie
Vividly spiced plums and nutty almonds create a comforting dessert perfect for any season. This pie balances sweet fruit with warm spices in a flaky crust. It’s surprisingly simple to make from scratch.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup ice water, or as needed to bind dough
– 4 cups sliced plums, about 6 medium plums
– 1/2 cup granulated sugar, adjust for plum sweetness
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/2 cup sliced almonds, toasted for extra crunch
– 1 egg, beaten for egg wash
– 1 tbsp turbinado sugar, for sprinkling
Instructions
1. Combine 2 cups flour and cubed butter in a bowl.
2. Use a pastry cutter or fork to cut butter into flour until pea-sized crumbs form.
3. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and chill for 20 minutes.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. Roll out one dough disc on a floured surface to a 12-inch circle.
7. Transfer dough to a 9-inch pie dish, pressing gently into the bottom and sides.
8. In a large bowl, toss sliced plums with granulated sugar, cinnamon, nutmeg, and cloves.
9. Let plum mixture sit for 10 minutes to release juices.
10. Spoon plum mixture into the pie crust, spreading evenly.
11. Sprinkle sliced almonds over the plums.
12. Roll out the second dough disc to a 12-inch circle for the top crust.
13. Place top crust over filling, trim edges, and crimp to seal.
14. Cut 4-5 slits in the top crust to vent steam.
15. Brush top crust with beaten egg wash.
16. Sprinkle turbinado sugar over the egg wash.
17. Place pie on the preheated baking sheet in the oven.
18. Bake at 375°F for 45 minutes, until crust is golden brown and filling bubbles.
19. Remove pie from oven and let cool on a wire rack for 2 hours before slicing.
20. Serve slices warm or at room temperature.
Yield a pie with a crisp, buttery crust and tender, spiced plums that meld with the toasted almonds. The filling is juicy but not runny, ideal with a scoop of vanilla ice cream. For a twist, drizzle slices with honey or serve alongside sharp cheddar cheese.
Deep-Dish Caramel Pear Pie
Nothing beats the cozy, buttery aroma of a deep-dish pie baking. Now imagine it filled with tender pears swirled in rich caramel. This recipe delivers that perfect, comforting dessert.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 75 minutes
Ingredients
– 2 1/2 cups all-purpose flour, plus extra for dusting
– 1 cup unsalted butter, cold and cubed
– 1/2 cup ice water
– 1/2 tsp salt
– 6 medium ripe pears, peeled, cored, and sliced 1/4-inch thick
– 1 cup granulated sugar
– 1/4 cup water
– 1/2 cup heavy cream
– 1 tsp vanilla extract
– 1 large egg, beaten
Instructions
1. In a large bowl, combine 2 1/2 cups flour and 1/2 tsp salt.
2. Add 1 cup cold, cubed butter and cut it into the flour with a pastry cutter until pea-sized crumbs form.
3. Gradually add 1/2 cup ice water, mixing with a fork until a shaggy dough forms.
4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
5. In a heavy saucepan over medium heat, combine 1 cup sugar and 1/4 cup water.
6. Cook without stirring until sugar dissolves and turns a deep amber color, about 8-10 minutes.
7. Carefully whisk in 1/2 cup heavy cream until smooth, then stir in 1 tsp vanilla extract.
8. Remove caramel from heat and let cool slightly.
9. On a floured surface, roll one dough disc into a 12-inch circle and fit it into a 9-inch deep-dish pie plate.
10. Arrange 6 sliced pears in the crust, then pour the caramel sauce evenly over them.
11. Roll the second dough disc into a 10-inch circle and place it over the filling.
12. Crimp edges to seal, then brush the top with 1 beaten egg.
13. Cut 4-5 slits in the top crust to vent.
14. Bake at 375°F for 60-70 minutes, until the crust is golden brown and filling is bubbling.
15. Let pie cool on a wire rack for at least 2 hours before slicing.
Keep in mind that the pie firms up as it cools, creating a sliceable texture with gooey caramel pockets. Serve it warm with a scoop of vanilla ice cream to contrast the rich, buttery crust and sweet pear filling.
Maple Walnut Sweet Potato Pie
Pie season gets a cozy upgrade with this maple walnut sweet potato pie. Roasted sweet potatoes create a smooth, earthy filling, while maple syrup and toasted walnuts add warmth and crunch. It’s a comforting twist on a classic dessert that’s perfect for fall gatherings or holiday tables.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 1 9-inch pie crust, store-bought or homemade (thaw if frozen)
– 2 lbs sweet potatoes (about 2 large)
– 3/4 cup pure maple syrup (grade A or B)
– 1/2 cup packed light brown sugar
– 3 large eggs, room temperature
– 1/2 cup heavy cream
– 1 tsp vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup chopped walnuts, toasted (for topping)
Instructions
1. Preheat oven to 400°F. Pierce sweet potatoes all over with a fork and place on a baking sheet. Roast for 45–50 minutes until tender when pierced with a knife. Let cool completely, then peel and mash until smooth—you should have about 2 cups.
2. Reduce oven temperature to 350°F. Place pie crust in a 9-inch pie dish and crimp edges. Blind bake for 10 minutes with pie weights or dried beans to prevent puffing. Remove weights and bake 5 more minutes until lightly golden. Cool slightly.
3. In a large bowl, whisk mashed sweet potatoes, maple syrup, brown sugar, eggs, heavy cream, vanilla, cinnamon, nutmeg, and salt until fully combined and smooth.
4. Pour filling into the pre-baked crust. Sprinkle toasted walnuts evenly over the top. Tip: To toast walnuts, spread on a baking sheet and bake at 350°F for 5–7 minutes until fragrant.
5. Bake pie at 350°F for 50–60 minutes. The center should be set with a slight jiggle, and a knife inserted near the center should come out clean. Tip: Cover crust edges with foil halfway through if browning too quickly.
6. Cool pie completely on a wire rack for at least 2 hours before slicing. Tip: For clean slices, chill in the refrigerator for 1 hour after cooling.
Silky sweet potato filling pairs with a buttery, flaky crust and crunchy walnuts. Serve slices warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Leftovers keep well covered in the refrigerator for up to 3 days.
Conclusion
Savor the cozy flavors of autumn with these 26 delicious pie recipes! From classic apple to creative pumpkin twists, there’s a perfect treat for every fall gathering. We hope you find a new favorite to bake and enjoy. Don’t forget to leave a comment telling us which pie you loved most, and pin this roundup to your Pinterest boards to save for later. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
