Make your pies the centerpiece of our Thanksgiving dessert spread

As families gather around the table to share their gratitude, pie serves as the sweet finale to a hearty feast. Pumpkin pie, in particular, has become the quintessential Thanksgiving dessert, symbolizing the harvest season and evoking cherished memories of family traditions. If you are a beginner, feel free to check out these no bake pie recipes. Also, check out the vegan pie recipes.

Roasted Spiced Cranberry Pie

Cranberries are delicious but roasting them concentrates their flavor and allows you to control their doneness, resulting in juicy, bursting berries in every bite. Thin strips of dried mango become plump as they soak up the flavorful juices, giving the filling a pop of tropical brightness.

Ingredients

• 570 gm fresh or frozen (unthawed) cranberries (about 1.2 kg)
• 300 gm granulated sugar, divided
• 1 (5-inch) lemongrass stalk, bruised
• 15 gm gochugaru
• 5 gm kosher salt
• 240 ml unsweetened cranberry juice
• 90 gm dried unsweetened mango slices, thinly sliced crosswise (about 80 gm)
• 30 gm quick-cooking tapioca
• 5 gm grated lime zest plus 30 ml fresh lime juice (from 1 lime)
• 10 gm grated fresh ginger (from a 2.5 cm piece peeled ginger)
• 1 (9-inch) prepared pie crust

Directions

1. Preheat the oven to 220°C. On a rimmed baking sheet, combine cranberries, 150 gm sugar, lemongrass, gochugaru, and salt. Spread the mixture into an even layer. Bake until the cranberries just begin to burst and release their juices, about 15 to 20 minutes, stirring once after 10 minutes. Remove from the oven and discard the lemongrass.
2. In a medium saucepan, stir together the cranberry juice, mango, tapioca, and the remaining 150 gm of sugar. Let the mixture stand for 10 minutes. Bring to a boil over medium heat, stirring occasionally. Once boiling, stir constantly until the mixture thickens and the tapioca softens, about four minutes. Remove from heat and stir in the lime zest, lime juice, ginger, and the roasted cranberries along with their juices from the baking sheet.
3. Transfer the cranberry filling to a large bowl and let it cool, uncovered, stirring occasionally for about 30 minutes. Spoon the filling into the prepared pie crust in an even layer. Chill uncovered until cold and set, at least four hours or up to an day

Chocolate-Swirled Pumpkin Pie

Whether it’s for Thanksgiving or a cozy fall gathering, this pie promises to be a showstopper that leaves your guests eagerly asking for seconds. Enjoy the harmonious blend of flavors and textures in each slice!

Ingredients

All-Butter Pie Dough

• 150 gm all-purpose flour
• 5 gm kosher salt
• 115 gm cold unsalted butter, cubed
• 60 ml ice water

Chocolate-Swirled Pumpkin Pie

• 4 large eggs
• 150 gm sugar
• 15 gm cornstarch
• 10 gm cinnamon
• 5 gm ground cloves
• 5 gm kosher salt
• 425 gm pumpkin puree (1 can)
• 120 ml heavy cream
• 85 gm bittersweet chocolate, melted and cooled slightly

Directions

Make the Pie Dough

1. In a food processor, pulse the flour with the salt. Add the cold butter and pulse until the mixture resembles the size of peas. Drizzle in the ice water and pulse until the crumbs are moistened. Turn out onto a work surface, gather into a ball, flatten it, wrap in plastic, and refrigerate for 30 minutes.

Make the Pie

1. Preheat the oven to 180°C. On a lightly floured surface, roll out the dough into a 33 cm round, about 6 mm thick. Fit the dough into a 23 cm glass pie plate. Trim the edge to about 2 cm and fold the dough under itself, crimping decoratively. Refrigerate the pie shell for 10 minutes.
2. Line the pie shell with foil and fill it with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights, then bake until the crust is pale golden, about 10 minutes longer. Let it cool slightly.
3. In a medium bowl, whisk together the eggs, sugar, cornstarch, cinnamon, cloves, and salt until smooth. Whisk in the pumpkin puree, then the cream. Transfer 240 ml of the filling to another bowl and whisk in the melted chocolate.
4. Near the oven, pour the remaining pumpkin filling into the crust. Dollop the chocolate filling on top and swirl it in with a butter knife. Bake the pie for about 45 minutes, or until the custard is set. Cover the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.