Thanksgiving is often the time for uncomfortable family conversations, political discussions or awkward silence — ah, the holidays! — but no matter who shows up to your Turkey Day gathering, there’s one thing everyone can agree upon: pies are delicious. Boston pastry chefs are sharing their go-to recipes for entertaining in all their doughy, buttery, flaky glory, and whether you’re craving pumpkin, pear or pecan, there’s a pie to please every palate. So when things start to feel tense at the table, here’s your line: who wants a slice? Find the full list here.
No-Bake Pumpkin Pie
Pastry chef Alyssa Lieberman presents her take on a classic with a double-boiler, no-bake pumpkin pie. She lays out the instructions for a flaky, pre-baked pie crust and the flavorful, slow-heated filling that sets overnight. Recipe here: No-Bake Pumpkin Pie
Maple Oat Crumble Apple Pie
Pastry chef Marissa Hart takes your standard apple pie and gives it a cozy fall upgrade with the addition of maple (both the syrup and sugar) and a cinnamon-y oat crumble. She recommends using tart Granny Smith apples to offset the sweetness from the rest of the pie. Pair your slice with a big mug of coffee or tea to make it extra homey. Recipe here: Maple Oat Crumble Apple Pie
Sweet Potato Bourbon Bundt Cake
For a dessert recipe that takes the cake, literally, when it comes to autumn gatherings, look to pastry chef Melissa King. Her recipe for a sweet potato pecan bourbon bundt incorporates fall favorites for a tasty tea cake, featuring a little (or a lot) of whiskey. Recipe here: Sweet Potato Bourbon Bundt Cake
Mom’s Cobbler
Pastry chef Meghan Thompson shares her mom’s cobbler recipe for your Thanksgiving table. When Thompson was growing up, her mother opted for canned cherry pie as the fruit filling, but the chef has since experimented with anything from cranberry-apple-pear to blueberry. Recipe here: Mom’s Cobbler
Pear Galette
Bring some rustic charm to your holiday table, courtesy of chef Kevin Walsh’s pear galette recipe. Walsh has all the details, from dough to filling to fruit glaze, for a sweet alternative to the standard pie line-up. Recipe here: Pear Galette
Apple Crisp
Chef Peter Davis goes back to basics for his apple pie recipe, served with a brown sugar crumb topping. His version features the fruit with cinnamon and sugar in a simple pie shell, bringing a staple of the American dessert canon to your holiday repertoire. Recipe here: Apple Crisp
Cranberry Pear Pie
Cranberry makes it from the side dish to the pie plate with this recipe from pastry chef Rachel Gibeley. Partnered with Bartlett pears, the tart berries are offset by the citrus of orange and lemon, mixed with a medley of autumnal spices and a ginger zing. Recipe here: Cranberry Pear Pie
Chocolate Chip Pecan Pie
Give pecan pie an upgrade this Thanksgiving with help from pastry chef Valerie Nin. Inspired by her mom’s annual Derby Pie (Nin grew up in Cincinnati, bordering Kentucky), the dessert pro adds chocolate chips to the classic nut pie. Recipe here: Chocolate Chip Pecan Pie
Pumpkin and Apple Tart
Can’t choose between apple or pumpkin pie? How about both? Chef Jody Adams works the autumnal favorites into one tasty tart for your dessert table. Recipe here: Pumpkin and Apple Tart
Bourbon Pumpkin Cheesecake
Chef Christina Allen Flores has a sumptuous substitute for holiday pie with her bourbon pumpkin cheesecake recipe. The rich, creamy – and slightly boozy – dessert blends pumpkin spice and bourbon for a delectable fall bouquet. Recipe here: Bourbon Pumpkin Cheesecake
Apple Brie Crostata
If you’re a fan of apple pie with cheddar cheese, then you’re sure to love this twist on the beloved combo courtesy of chef Thomas Langille. In this Apple Brie Crostata, homemade apple compote is nestled into a flaky pie crust and topped with slices of brie for the perfect balance of tart, sweet and salty. Finished with a scoop of vanilla ice cream or fresh whipped cream, this crostata is a delicious and unexpected riff of the classic apple pie. Recipe here: Apple Brie Crostata
Brûléed Pumpkin Pie
The pumpkins don’t have to go away after Halloween – they just move from the stoop to the table, as in this brûléed pumpkin pie from pastry chef Lauren Kroesser. Her recipe utilizes classic French techniques for an elegant twist on a Thanksgiving staple and she shares the secrets to the filling and the dough, which is par-baked before the addition of the pumpkin spice-y custard. Recipe here: Brûléed Pumpkin Pie
Salted Honey Nut Tart
If the thought of Thanksgiving prep has you feeling a little nutty, take a breath and let pastry chef Deanne Steffen Chinn guide your dessert table planning with this recipe for a salted honey nut tart. Recipe here: Salted Honey Nut Tart
Pumpkin Whoopie Pies
Put that extra pumpkin puree to good use by baking a batch of Chef Brian Mercury’s Pumpkin Whoopie Pies, which are a great dessert to follow a Sunday dinner or a nice way to reward someone for shoveling the driveway. Recipe here: Pumpkin Whoopie Pies
