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Caramel Pumpkin Pie

Caramel Pumpkin Pie

Caramelized sugar laces this classic with a sensuous richness, extraordinary in the context of this unbelievably light and delicately spiced pie. And since it’s cooked in a deep quiche pan, a single pie will serve 12 guests.

Photograph by Romulo Yanes

Maple Buttermilk Pie

Maple Buttermilk Pie

Amish sugar and milk pies, which were once called “the poor man’s dessert,” prove the richness of simplicity.

Photograph by Dana Gallagher

Rum Raisin Apple Pie

Rum Raisin Apple Pie

Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It’s a showstopper when paired with lightly sweetened whipped cream.

Photograph by Romulo Yanes

Pumpkin Ginger Cheesecake Pie

Pumpkin Ginger Cheesecake Pie

Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.

Photograph by Romulo Yanes

Coffee Toffee Pie

Coffee Toffee “Pie”

We have transformed this classic dessert from Blum’s coffee shops, which used to grace the streets of San Francisco, into a low-fat luxury. We use caramel and Rice Krispies in the crust instead of fat-laden nuts—and you’d never guess that the rich chocolate coffee filling has no butter in it.

Photograph by Romulo Yanes

Chocolate Cream Pie

Chocolate Cream Pie

This beautiful pie is great for entertaining, since the rich, creamy filling will be a surefire hit with anyone who likes chocolate pudding.

Photograph by Anna Williams

Sour Cream Pumpkin Pie

Sour Cream Pumpkin Pie

Most of the pumpkin pies you encounter nowadays are very sweet and quite firm. Ours is different. It’s a tender, custardy pie with a sweetness tempered by the subtle tang of sour cream. We use canned pumpkin; the store-bought stuff actually works perfectly.

Photograph by Romulo Yanes

Maple Nut Pie

Maple Nut Pie

Rich, caramelized pecan pie is a holiday standard, but this one is full of exciting additions like maple syrup, walnuts, hazelnuts, and dried cranberries.

Photograph by Romulo Yanes

Chocolate S'more Pie

Chocolate S’more Pie

It’s impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced.

Photograph by Romulo Yanes

Pecan Pumpkin Pie

Pecan Pumpkin Pie

At the end of Thanksgiving dinner, most guests will take a small slice of pumpkin pie and a small slice of pecan pie, so we’ve saved you the trouble of making both by rolling them into one delicious dessert.

Photograph by Kyle Ericksen

Sweet-Potato Pie with Gingersnap Pecan Crust

Sweet-Potato Pie with Gingersnap Pecan Crust

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie’s luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling—the pie will taste no less delicious.

Photograph by Romulo Yanes

Bittersweet Chocolate Pecan Pie

Bittersweet Chocolate Pecan Pie

Here we’ve taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance of pecans makes for a supremely satisfying filling.

Photograph by Romulo Yanes

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thanksgiving
fall
dessert
pie
pastry
nuts
fruit
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