6 Thanksgiving Pies So Irresistible, You’ll Head Straight for Dessert

Cake People, Pie People … and the Rest of Us

In conversations about dessert, people are often sorted into two neat camps: those who swear allegiance to cake and those who will always choose pie. But real life — and real cravings — are messier. You can fantasize about towering layer cakes and dramatic, glossy pies. One day you might want a forkful of chocolate cake; the next, only a slice of apple pie will do.

My own sweet tooth lives in both worlds. I grew up firmly in “cake country”: airy vanilla sponges from Chinese bakeries, layered with lightly sweetened whipped cream and fresh fruit. Those cakes were never cloying; they were delicate, almost refreshing. Pie didn’t enter the picture until much later, when I began working at food magazines and started baking it regularly. That’s when I realized just how satisfying pies are to make and to eat.

Unlike a cake, which often demands cooling, stacking and frosting, many pies are practically ready for the table once they’ve cooled slightly out of the oven. A few in this collection can be served almost immediately.

These recipes aren’t just for die-hard pie fans. They’re designed for anyone who loves dessert, including cake people nervously rolling out their first crust. The flavors nod to Thanksgiving classics but also lean into the fruity, tangy, creamy profile of the cakes I grew up with — and they’re thoughtfully balanced, never aggressively sweet. Streamlined techniques keep things accessible: crumb crusts and phyllo stand in for fussier doughs, and even the one traditional double-crusted pie avoids complicated lattice work in favor of simple, beautiful layering.

Below, six pies that will look right at home on a holiday table — and might convert a few cake lovers along the way.

Delicata Squash Pie

This pie riffs on the familiar pumpkin pie but hands the spotlight to delicata squash. Nearly the entire squash — tender flesh and thin skin — goes into the recipe, appearing in both the silky filling and the decorative topping.

The custard is baked in a graham cracker crust, which drinks in just enough moisture to become pleasantly soft without turning soggy. Finished with glistening, candied slices of squash, the pie is visually striking and richly flavored, a showpiece that still feels comforting.

Apple and Cream Pie

If one pie in this group were to emerge as the crowd favorite, it might be the apple and cream. The dough is forgiving and straightforward, ideal for bakers who are still getting comfortable with pie crust. There’s no pressure to create a perfect crimp; you can play around with overlapping pieces or simple cutouts on top and let the oven handle the rest.

A splash of heavy cream mingles with the apples as they bake, lending a subtle richness and a silky texture that sets this apart from the standard apple pie. Each bite feels familiar but just a bit more luxurious.

Hojicha Cheesecake Pie

Hojicha, a roasted Japanese green tea, brings a toasty, gently smoky note to this cheesecake-style pie. The tea is blended into a cream cheese custard, with a lighter cream cheese swirl marbled through for contrast, giving the dessert a layered, nuanced flavor.

Set in a tender shortbread crust, this pie has the sleek look of a tart and the cozy appeal of a cheesecake. It slices cleanly and travels well, which makes it a smart pick if you’re heading to someone else’s Thanksgiving dinner with dessert in hand.

Banana Phyllo Pie

This is the most straightforward pie in the lineup, built from ingredients you can easily find no matter the season. Instead of a traditional pastry shell, sheets of phyllo are brushed, stacked and gently crinkled into the pan, forming a crisp, ruffled border that looks far more elaborate than the effort required.

Inside, a banana custard gets a lift from sour cream, which adds gentle tang and reins in the fruit’s natural sweetness. The result is a banana dessert that tastes bright and balanced rather than heavy or sugary.

Chocolate–Espresso Pie

For anyone who loves classic diner pies but wants an upgraded version for a holiday table, this chocolate–espresso pie is a natural choice. It starts with a chocolate graham cracker crust and builds from there, layering on two types of pudding: one deeply chocolatey, the other infused with espresso.

Each slice reveals distinct, velvety bands of pudding, topped with a generous cloud of unsweetened whipped cream. That restrained topping keeps the pie from tipping into sugar overload, allowing the chocolate and coffee flavors to shine.

Cranberry Mousse Pie

This pie has the look of a bakery-window centerpiece: delicate swirls of pale pink and cream that taste as light as they appear. Two mousses share the same crust — one bright with cranberry, the other scented with vanilla and honey — creating ribbons of color and flavor in every slice.

The taste may remind some diners of tangy, yogurt-style drinks popular across East Asia, with a sweet-tart profile that feels both nostalgic and modern. A small amount of gelatin helps the mousses hold their shape, so the pie slices cleanly and stays picture-perfect from the first cut to the last.

Whether your heart belongs to cake, pie or both, these desserts make space for every kind of sweet tooth at the Thanksgiving table. Here, you don’t have to choose a side — you can simply choose another slice.