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Beyond Pumpkin and Pecan: More Pies For the Thanksgiving Dessert Table

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Don’t get us wrong we love us a classic pumpkin and pecan pie. But if you’re creating a Thanksgiving dessert table (or joining a potluck), variety is key. These scrumptious pies and tarts are all perfectly suited for Thanksgiving and are certain to steal the show.

  • Recipe

    Tipsy Apple Pie

    Upgrade your holiday apple pie with a splash of good bourbon and a helping of velvety prunes. The embellishments are elegant and meant to be appreciated by grown- ups, yet subtle and coy enough to be enjoyed by children.

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  • maple cream pie
    Recipe

    Maple Cream Pie

    Sweet, luscious maple syrup custard is tempered by a toasty golden walnut crust. The cloud of whipped cream should not be sweetened. Not only does whipped cream have an excellent natural dairy flavor that can be muted by too much sugar, the pie itself is sweet enough.

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  • Recipe

    Vegan Chocolate-Coconut Cream Pie

    If you’re wondering, ‘How on Earth can a vegan, dairy-free pie taste as good as one loaded with cream and butter?’ Give this one a go, and serve it to the lactose-intolerant and vegans in your life. They will pester you to make this again and again, and you’ll do so happily, because you’ll love it too.

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  • Recipe

    Cranberry Fool Chocolate Tart

    A swirl of tart cranberries and tangy whipped cream nestles perfectly into a buttery crumb crust for a dessert that’s casual enough for weeknights but fancy enough for a holiday. I like a chocolate crumb crust, but try gingersnaps or the cookie of your choice.

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  • Recipe

    Sweet Potato Pie with Marshmallow Fluff

    A riff on the classic sweet-potato-and-marshmallow Thanksgiving side, this not-too-sweet pie has a light, billowy topping; together, they make a perfect bite. Torching the topping is optional but adds toasty notes and great color.

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  • Recipe

    Old-School Coconut Cream Pie

    Shreds of coconut give the creamy filling some texture on this classic. For a twist, substitute 1-1/3 cups coconut milk and 1 cup whole milk, and omit the coconut extract.

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  • Recipe

    Red Wine-Poached Pear & Almond Tart

    Poaching pears in red wine gives them a gorgeous ruby hue for topping this ultimate fall tart. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may be too soft to hold the fruit up well.

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  • Recipe

    Malted Chess Pie

    Most of the recipes out there for malted pies tend to be chocolate-heavy, chiffon-style pies. This one, based on that classic pantry-staple chess pie, lets the pure malt flavor shine through.  It would not be gilding the lily to top this with a dollop of malt-scented whipped cream, but a cup of coffee would do nicely too.

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  • Recipe

    Maple-Walnut Tart

    For a delicious riff on pecan pie, look no further than this sweet, earthy tart. Toasting the nuts helps release their oils and intensify their flavor; it also helps keep them crisp in the sugary filling. Be sure to use maple syrup and maple extract labeled “all-natural” or “pure” for real, not artificial, maple flavor.

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  • Recipe

    Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel

    A hint of spice lets the delicate flavor of the pears shine through, while the dried cherries are a welcome alternative to traditional raisins. For more pie recipes visit The Guide to Thanksgiving Dinner.

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  • Recipe

    Black-Bottom Buttermilk Pie

    Old-fashioned buttermilk pie is as sweet and tangy as it is comforting, and it’s the perfect canvas for showcasing buttermilk’s unique flavor. Here, the custard bakes in a gorgeous dark brown, bittersweet chocolate crust with a texture somewhere between a cookie and a traditional pie dough. Both the brown sugar and the buttermilk in the filling play beautifully off the chocolate in the dough, as does the final sprinkle of turbinado sugar pre-bake, which adds a caramel-like finish.

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  • Recipe

    Salted Caramel Apple-Pear Tart

    As delicious as it is pretty, this lattice-topped tart combines fall fruit with warm cardamom in a tender hazelnut crust. Salted caramel ties the flavors together, and large-crystal sanding sugar on the lattice adds crunch.

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