Who needs fancy decorating skills when you can top your pie with toasted pretzel crumbs? The salty-sweet result is a showstopping end to your meal. Get the recipe HERE.
With only 15 minutes of prep time, Marc Murphy’s Italian dessert can be the last thing on your Thanksgiving to-do list. Get the recipe HERE.
Buttermilk oat crumble is what your fruit pies have been missing all along and we have Cronut creator Dominique Ansel to thank for it. Get the recipe HERE.
Anne Burrell combines the best of both pies for a unique spin on a holiday classic. Get the recipe HERE.
Alex Guarnaschelli recommends topping her pie with unsweetened whipped cream and a dusting of cocoa to balance out the sweet flavor. Get the recipe HERE.
The Thanksgiving staple gets a makeover thanks to Offbeat + Inspired, who re-imagined it in these adorable single servings. The combination of the perfectly spiced filling and homemade vanilla-bean whipped cream is guaranteed to have guests reaching for seconds.
“While sharing may be caring, it also happens to be impairing … to satisfying my sweet tooth,” writes Just a Taste founder Kelly Senyei. These handheld treats have a delightfully sweet-tart filling, thanks to the mix of salted caramel and Granny Smith apples, and are perfect for hogging all to yourself.
“Chocolate-based in all ways,” this recipe from The Flour Sack fills a homemade chocolate wafer crust with a nearly flourless cake batter, a layer of dark chocolate pudding and a topping of lightly-sweetened whipped cream.
Simply Delicious‘s stunning dessert is made completely from scratch – and well worth the hard work – with a buttery shortcrust pastry, banana-dotted custard and a generous dollop of whipped cream.
This healthy twist on traditional pumpkin pie cleverly conceals its low-fat status with a ton of flavor – and the vanilla whipped cream adds just enough punch to make it silky and satisfying.
Beth Kirby of Local Milk Blog describes her simply delicious buttermilk pie as “evocative of the spirit of a southern Thanksgiving” with its cornmeal-lard crust, traditional filling and light dusting of powdered sugar on top.
Made with marshmallows, cream and a créme de menthe-spiked chocolate wafer crumb crust, this silky, minty bi-color creation from Boulder Locavore proves that being green can be both easy and tasty.
A cinnamon roll alone: delicious. A cinnamon roll piecrust? Divine! Plus, this creative base in Tablespoon.com‘s dessert couldn’t be easier to make.
If you’ve got leftover peanut butter cups from Halloween (okay, who are we kidding?) this inventive orchestra of sweets from Cookies & Cups is a tasty way to put them to good use.
Talk about a presidential seal of approval: The famously addictive pie that President Barack Obama joked had “crack” in it really just had plenty of butter, lard and cream. Former White House pastry chef Bill Yosses shared the recipe just in case you needed proof that the confection was drug-free.
Proving that things are always better with Oreos, Jenny Flake of Picky Palate created these kid-friendly lattice “pies” that are just as easy to create as they are cute.
Deb Perelman of Smitten Kitchen calls this dessert “a total win, especially if you were looking for a brighter, lighter alternative to a traditional sweet potato pie.” The combination of whipped eggs and buttermilk yields a creamy consistency, like that of cheesecake.
The perfect mix of sweet and salty, this recipe from cookbook author and food blogger Gaby Dalkin of What’s Gaby Cooking features a salted chocolate tart with a crunchy potato chip crust.
Good things come in small packages, especially at the Southern Girl Desserts shop in L.A., where their cinnamon-spiced apple pie is baked in mini mason jars, creating scrumptious single servings worthy of a photo shoot.
If you’re looking for a new spin on the classic pie, why not try this beauty from chef Rory Macdonald of Hakkasan New York? His recipe uses kabocha winter squash, also called Japanese pumpkin, which he says “has a much sweeter flavor than traditional pumpkin.”
PUMPKIN PRETZEL PIE
Who needs fancy decorating skills when you can top your pie with toasted pretzel crumbs? The salty-sweet result is a showstopping end to your meal. Get the recipe HERE.
CHOCOLATE HAZELNUT CROSTATA
With only 15 minutes of prep time, Marc Murphy’s Italian dessert can be the last thing on your Thanksgiving to-do list. Get the recipe HERE.
BLUEBERRY CRUMBLE PIE
Buttermilk oat crumble is what your fruit pies have been missing all along and we have Cronut creator Dominique Ansel to thank for it. Get the recipe HERE.
MAPLE PUMPKIN & SWEET POTATO PIE
Anne Burrell combines the best of both pies for a unique spin on a holiday classic. Get the recipe HERE.
COCOA PECAN PIE
Alex Guarnaschelli recommends topping her pie with unsweetened whipped cream and a dusting of cocoa to balance out the sweet flavor. Get the recipe HERE.
MINI PUMPKIN PIES
The Thanksgiving staple gets a makeover thanks to Offbeat + Inspired, who re-imagined it in these adorable single servings. The combination of the perfectly spiced filling and homemade vanilla-bean whipped cream is guaranteed to have guests reaching for seconds.
SALTED CARAMEL APPLE HAND PIES
“While sharing may be caring, it also happens to be impairing … to satisfying my sweet tooth,” writes Just a Taste founder Kelly Senyei. These handheld treats have a delightfully sweet-tart filling, thanks to the mix of salted caramel and Granny Smith apples, and are perfect for hogging all to yourself.
MISSISSIPPI MUD PIE
“Chocolate-based in all ways,” this recipe from The Flour Sack fills a homemade chocolate wafer crust with a nearly flourless cake batter, a layer of dark chocolate pudding and a topping of lightly-sweetened whipped cream.
BANANA CREAM PIE
Simply Delicious‘s stunning dessert is made completely from scratch – and well worth the hard work – with a buttery shortcrust pastry, banana-dotted custard and a generous dollop of whipped cream.
LOW-FAT PUMPKIN PIE
This healthy twist on traditional pumpkin pie cleverly conceals its low-fat status with a ton of flavor – and the vanilla whipped cream adds just enough punch to make it silky and satisfying.
BUTTERMILK PIE
Beth Kirby of Local Milk Blog describes her simply delicious buttermilk pie as “evocative of the spirit of a southern Thanksgiving” with its cornmeal-lard crust, traditional filling and light dusting of powdered sugar on top.
GRASSHOPPER PIE
Made with marshmallows, cream and a créme de menthe-spiked chocolate wafer crumb crust, this silky, minty bi-color creation from Boulder Locavore proves that being green can be both easy and tasty.
CINNAMON ROLL DUTCH APPLE PIE
A cinnamon roll alone: delicious. A cinnamon roll piecrust? Divine! Plus, this creative base in Tablespoon.com‘s dessert couldn’t be easier to make.
PRETZEL-CRUSTED PEANUT BUTTER CUP BLONDIE PIE
If you’ve got leftover peanut butter cups from Halloween (okay, who are we kidding?) this inventive orchestra of sweets from Cookies & Cups is a tasty way to put them to good use.
FLAKY NECTARINE PIE
Talk about a presidential seal of approval: The famously addictive pie that President Barack Obama joked had “crack” in it really just had plenty of butter, lard and cream. Former White House pastry chef Bill Yosses shared the recipe just in case you needed proof that the confection was drug-free.
OREO & PEANUT BUTTER LAYERED LATTICE PIES
Proving that things are always better with Oreos, Jenny Flake of Picky Palate created these kid-friendly lattice “pies” that are just as easy to create as they are cute.
SWEET POTATO BUTTERMILK PIE
Deb Perelman of Smitten Kitchen calls this dessert “a total win, especially if you were looking for a brighter, lighter alternative to a traditional sweet potato pie.” The combination of whipped eggs and buttermilk yields a creamy consistency, like that of cheesecake.
SALTED CHOCOLATE TART
The perfect mix of sweet and salty, this recipe from cookbook author and food blogger Gaby Dalkin of What’s Gaby Cooking features a salted chocolate tart with a crunchy potato chip crust.
BAKED APPLE PIE IN A MASON JAR
Good things come in small packages, especially at the Southern Girl Desserts shop in L.A., where their cinnamon-spiced apple pie is baked in mini mason jars, creating scrumptious single servings worthy of a photo shoot.
KABOCHA PUMPKIN PIE
If you’re looking for a new spin on the classic pie, why not try this beauty from chef Rory Macdonald of Hakkasan New York? His recipe uses kabocha winter squash, also called Japanese pumpkin, which he says “has a much sweeter flavor than traditional pumpkin.”