13 Classic Holiday Pie Recipes That Taste Like Tradition

Written by Camilla in Dessert

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You’ll find 13 classic pie recipes that make holiday planning simple and reliable, with clear steps for crusts, fillings, and baking times. Start with pumpkin and apple, then try pecan, sweet potato, and lemon chess, plus berry, cranberry-orange, and spiced squash options. Each recipe gives practical tips for texture, oven temperature, and cooling, so your pies hold up for serving. Keep going to pick the ones that fit your menu.

Classic Pumpkin Pie

Warm, spiced pumpkin pie with a flaky crust—perfect for cozy holiday gatherings.

Ingredients:

  • 1 (9-inch) pie crust (store-bought or homemade), unbaked
  • 1 (15-ounce) can pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups evaporated milk (or whole milk for a slightly lighter custard)
  • 1 teaspoon vanilla extract
  • Butter or egg wash for crust (optional)

How to Make:

  1. Preheat your oven to 425°F (220°C).
  2. Place the unbaked pie crust in a 9-inch pie dish and crimp the edges; refrigerate while you make the filling.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, spices, and salt until well combined.
  4. Beat in the eggs, then stir in the evaporated milk and vanilla until smooth.
  5. Pour the filling into the chilled pie crust and smooth the top.
  6. Optional: brush the crust edge with a little beaten egg or melted butter for a golden finish.
  7. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40–50 minutes, or until the center is set and a knife inserted near the center comes out clean.
  8. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to finish setting.
  9. Chill in the refrigerator if you prefer it cold, then slice and serve with whipped cream.

Enjoy a slice of warm, spiced comfort—perfect with coffee or a scoop of vanilla ice cream!

Old-Fashioned Apple Pie

Old-Fashioned Apple Pie — a warm, comforting classic with spiced apple filling and a flaky, golden crust.

Ingredients:

  • 2 recipe-pie crusts (store-bought or homemade), one for bottom and one for top
  • 6 cups thinly sliced, peeled apples (about 6 medium; Granny Smith, Honeycrisp, or a mix)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves or allspice (optional)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • Turbinado or coarse sugar for sprinkling (optional)

How to Make:

  1. Preheat oven to 425°F (220°C).
  2. Roll out one pie crust and fit it into a 9-inch pie pan; chill in fridge while you prepare filling.
  3. Toss sliced apples with lemon juice and vanilla in a large bowl.
  4. In a small bowl, mix granulated sugar, brown sugar, flour, cinnamon, nutmeg, and cloves.
  5. Sprinkle the sugar-spice mixture over the apples and toss until evenly coated.
  6. Pour the apple filling into the prepared crust and dot with small pieces of butter.
  7. Roll out the second crust and place it over the apples; trim excess and crimp edges to seal.
  8. Cut a few slits in the top crust to vent steam, or make a lattice, if you like.
  9. Whisk egg with milk or cream and brush the top crust; sprinkle with coarse sugar if desired.
  10. Bake at 425°F for 20 minutes, then reduce oven to 375°F (190°C) and bake 30–35 more minutes until crust is golden and filling is bubbly.
  11. If the edges brown too quickly, cover them with foil or a pie shield for the remaining bake time.
  12. Cool on a wire rack at least 2 hours so the filling sets before slicing.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream — enjoy a slice of comforting, old-fashioned goodness!

Pecan Pie With Toasted Pecans

A buttery, caramel-packed pecan pie topped with crunchy toasted pecans — holiday comfort in every slice.

Ingredients:

  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 cup toasted pecan halves, plus extra for garnish
  • 3 large eggs
  • 1 cup light corn syrup
  • 1 cup packed dark brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon (optional)
  • Whipped cream or vanilla ice cream, for serving (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C).
  2. If your pecans aren’t toasted yet, spread them on a baking sheet and toast 6–8 minutes until fragrant; let cool.
  3. Fit the pie crust into a 9-inch pie dish and crimp the edges; set aside.
  4. In a medium bowl, whisk the eggs until combined.
  5. Add the corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon; whisk until smooth.
  6. Stir in 1 cup toasted pecans.
  7. Pour the filling into the prepared crust, spreading pecans evenly.
  8. Scatter a few extra toasted pecan halves on top for a pretty finish.
  9. Bake 50–60 minutes, or until the center is just set (it will jiggle slightly).
  10. If edges brown too fast, tent loosely with foil after 30–35 minutes.
  11. Cool the pie completely on a wire rack (at least 2 hours) so the filling firms up.
  12. Serve slices with whipped cream or vanilla ice cream if you like.

Enjoy — that first forkful is pure, nutty holiday bliss.

Maple Sweet Potato Pie

Sweet, earthy, and silky — this Maple Sweet Potato Pie is cozy comfort in every slice.

Ingredients:

  • 2 cups mashed cooked sweet potatoes (about 2–3 medium sweet potatoes)
  • 3/4 cup pure maple syrup
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1/2 cup heavy cream (or whole milk for a lighter version)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • Optional: whipped cream or toasted pecans for serving

How to Make:

  1. Preheat oven to 350°F (175°C).
  2. If not already done, bake or steam sweet potatoes until tender, cool, peel, and mash until smooth.
  3. In a large bowl, whisk together mashed sweet potatoes, maple syrup, and brown sugar until combined.
  4. Add eggs one at a time, whisking after each until smooth.
  5. Stir in heavy cream, melted butter, vanilla, cinnamon, ginger, nutmeg, and salt until the filling is silky.
  6. Place the pie crust in a 9-inch pie dish and crimp the edges as desired.
  7. Pour the sweet potato filling into the prepared crust, smoothing the top with a spatula.
  8. Bake for 45–55 minutes, or until the center is just set and a knife inserted near the center comes out mostly clean (it may jiggle slightly).
  9. If the crust or top is browning too quickly, tent loosely with foil for the last 15 minutes.
  10. Remove pie from oven and let cool on a rack for at least 2 hours to allow the filling to set.
  11. Chill in the refrigerator for a firmer texture, if desired, before serving.
  12. Slice and serve with whipped cream or toasted pecans, if using.

Enjoy a warm slice of maple-kissed sweetness — perfect for holiday gatherings or a comforting night in.

Cranberry-Orange Custard Pie

Bright, tangy-sweet Cranberry-Orange Custard Pie — festive, creamy, and perfect for holiday tables.

Ingredients:

  • 1 (9-inch) pie crust (store-bought or homemade), fitted into a 9-inch pie pan
  • 1 cup fresh or frozen cranberries
  • Zest of 1 large orange
  • 1/3 cup orange juice (preferably fresh)
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 cup heavy cream (or half-and-half for a lighter custard)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch (to slightly thicken custard)
  • 2 tablespoons unsalted butter, cut into small pieces
  • Optional: powdered sugar for dusting, or whipped cream to serve

How to Make:

  1. Preheat the oven to 350°F (175°C).
  2. Scatter the cranberries evenly over the bottom of the prepared pie crust.
  3. In a small bowl, combine orange zest and orange juice; pour half of this mixture over the cranberries to help them distribute flavor.
  4. In a mixing bowl, whisk the eggs and sugar until smooth and slightly pale.
  5. Stir in the heavy cream, remaining orange juice, vanilla, salt, and cornstarch; whisk until well combined and no lumps remain.
  6. Pour the custard mixture gently over the cranberries in the crust; dot the top with the small pieces of butter.
  7. Place the pie on a baking sheet and bake for 35–45 minutes, until the custard is set at the edges and slightly jiggly in the center (it will firm as it cools).
  8. If the crust or topping browns too quickly, tent loosely with foil for the last 10–15 minutes.
  9. Remove the pie from the oven and cool on a rack for at least 2 hours to fully set; chill for 1 hour if you prefer a colder slice.
  10. Before serving, dust with powdered sugar or top with whipped cream if desired.

Slice and serve chilled or at room temperature — a bright, creamy pie that finishes your holiday meal on a zesty note.

Mince Pie With Warm Spices

Mince Pie With Warm Spices — cozy, buttery little parcels of holiday cheer.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1 large egg (reserve a little beaten egg for glaze)
  • 2–3 tablespoons ice water, as needed
  • 1 1/4 cups mincemeat filling (store-bought or homemade)
  • 1/4 cup brandy or orange juice (optional, to loosen mincemeat)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Zest of 1 orange (optional)
  • Powdered sugar, for dusting

How to Make:

  1. Whisk flour, powdered sugar, and salt together in a bowl.
  2. Add cold cubed butter and rub or pulse until mixture looks like coarse crumbs.
  3. Stir in the egg and add ice water 1 tablespoon at a time until dough just comes together.
  4. Divide dough in half, flatten into disks, wrap, and chill 30 minutes.
  5. Preheat oven to 375°F (190°C). Lightly flour your work surface.
  6. Roll one disk to about 1/8 inch thick and cut rounds to fit a muffin tin or small tart pans.
  7. Press dough rounds into the pan, trimming any excess.
  8. In a small bowl, stir mincemeat with brandy or orange juice (if using), warm spices, and orange zest until combined.
  9. Spoon about 1–2 tablespoons of the spiced mincemeat into each pastry shell.
  10. Roll the second dough disk and cut tops — full rounds, stars, or lattice strips — and place over filling. Crimp edges to seal.
  11. Brush tops with reserved beaten egg and cut a small vent in each if using full tops.
  12. Bake 18–22 minutes until pastry is golden brown.
  13. Cool in the pan 5 minutes, then transfer to a rack to cool completely.
  14. Dust with powdered sugar before serving.

Serve warm or at room temperature — these spiced mince pies are perfect with a cup of tea or a dollop of cream.

Classic Sweet Potato Pie

Sweet, cozy classic Southern sweet potato pie — creamy, spiced, and perfect for holidays.

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Ingredients:

  • 1 (9-inch) unbaked pie crust (homemade or store-bought)
  • 2 cups mashed cooked sweet potato (about 2–3 medium sweet potatoes)
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, beaten
  • 1/2 cup evaporated milk (or whole milk)
  • 1/3 cup melted butter (or softened butter)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon salt

How to Make:

  1. Preheat the oven to 350°F (175°C).
  2. Peel, chop, and boil or bake sweet potatoes until very tender; drain and mash until smooth.
  3. Place the pie crust in a 9-inch pie pan and set aside.
  4. In a large bowl, mix mashed sweet potato, granulated sugar, and brown sugar until combined.
  5. Stir in beaten eggs, evaporated milk, melted butter, and vanilla until smooth.
  6. Add cinnamon, nutmeg, ginger (if using), and salt; mix well and taste for sweetness/spice.
  7. Pour the filling into the prepared pie crust and smooth the top.
  8. Bake on the middle rack for 45–55 minutes, or until the center is set and a knife inserted near the center comes out mostly clean (it may jiggle slightly).
  9. If the crust or edges brown too quickly, cover with foil for the last 15 minutes of baking.
  10. Remove from oven and cool on a rack for at least 2 hours to finish setting.
  11. Serve slices plain or topped with whipped cream or a sprinkle of cinnamon.

Enjoy a warm slice of holiday comfort — sweet, spiced, and utterly satisfying!

Bourbon Chocolate Pecan Pie

Pear and Almond Frangipane Pie

A delicate, nutty frangipane paired with sweet pears — a cozy holiday pie that feels fancy with almost no fuss.

Ingredients:

  • 1 9-inch pie crust (store-bought or homemade), chilled
  • 3 ripe but firm pears (Bosc or Bartlett), peeled, cored, and thinly sliced
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (100 g) almond flour or finely ground almonds
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • 1/2 tsp almond extract (optional, for extra almond flavor)
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1 tbsp apricot jam (for glazing), warmed and strained
  • Sliced almonds for sprinkling (optional)
  • Powdered sugar for dusting (optional)

How to Make:

  1. Preheat oven to 350°F (175°C). Place the chilled pie crust in a 9-inch pie pan and crimp edges. Chill while you make the filling.
  2. In a bowl, toss pear slices with lemon juice and a tablespoon of the granulated sugar. Set aside.
  3. In another bowl, cream the softened butter with the remaining granulated sugar and brown sugar until smooth and slightly fluffy.
  4. Beat in the eggs one at a time, then stir in vanilla and almond extract if using.
  5. Fold in the almond flour, 1 tablespoon all-purpose flour, and salt until the frangipane is well combined and spreadable.
  6. Spread the almond frangipane evenly into the chilled pie crust.
  7. Arrange pear slices decoratively over the frangipane, slightly overlapping them until the surface is covered.
  8. Sprinkle sliced almonds over the pears if you like extra crunch.
  9. Bake on the middle rack for 35–45 minutes, until the frangipane is set, golden, and the pears are tender. If the crust or pear tops brown too quickly, tent loosely with foil.
  10. Remove from oven and brush the warm pear surface with warmed apricot jam for a glossy finish.
  11. Let the pie cool at least 1 hour to set before slicing. Dust with powdered sugar if desired.

Enjoy a slice warm or at room temperature — this pear and almond pie will steal the spotlight at any holiday table!

Lemon Chess Pie

Zesty Lemon Chess Pie — a silky, tangy custard with a crisp golden crust.

Ingredients:

  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornmeal (optional, for texture)
  • 3 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Powdered sugar or whipped cream, for serving (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C).
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
  3. In a bowl, whisk together the sugar, flour, cornmeal (if using), and salt.
  4. In another bowl, beat the eggs lightly, then whisk in the melted butter, lemon juice, lemon zest, milk, and vanilla.
  5. Pour the wet mixture into the dry ingredients and whisk until smooth and combined.
  6. Pour the filling into the prepared pie crust.
  7. Bake for 40–50 minutes, or until the center is just set and the top is lightly golden (it may still jiggle slightly).
  8. Remove from the oven and cool on a rack to room temperature, then chill for at least 2 hours to fully set.
  9. Dust with powdered sugar or top with whipped cream before serving, if desired.

Slice, serve, and enjoy that bright, creamy lemon goodness!

Rustic Mixed Berry Pie

A Rustic Mixed Berry Pie — bright, jammy berries wrapped in flaky, golden crust.

Ingredients:

  • 2 1/2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries, blackberries)
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)
  • 1 double pie crust (store-bought or homemade; enough for bottom crust and a top rustic crust)

How to Make:

  1. Preheat oven to 400°F (200°C).
  2. Toss berries, sugar, cornstarch, lemon juice, lemon zest, and salt in a bowl until evenly coated.
  3. Roll out one pie crust and fit it into a 9-inch pie dish; trim excess.
  4. Pour the berry mixture into the crust, dot with pieces of butter.
  5. Roll out the second crust and place over the filling, or cut into wide strips to create a rustic free-form top; fold and crimp edges to seal.
  6. Brush the top with beaten egg and sprinkle with coarse sugar.
  7. Cut a few small vents in the top crust if using a whole top, or leave open lattices for steam to escape.
  8. Bake on a lower oven rack for 20 minutes, then reduce heat to 375°F (190°C) and bake another 25–30 minutes until crust is golden and filling is bubbling.
  9. If edges brown too quickly, cover them with foil for the remaining bake time.
  10. Let the pie cool at least 2 hours so the filling sets before slicing.

Slice, serve with a scoop of vanilla ice cream, and enjoy the warm, rustic berry goodness!

Raisin and Walnut Pie

Sweet, nutty, and perfectly spiced — this Raisin and Walnut Pie is cozy comfort in every slice.

Ingredients:

  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 1/2 cups raisins
  • 1 cup chopped walnuts
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/4 cup milk (or cream for richer filling)
  • 1 teaspoon vanilla extract

How to Make:

  1. Preheat the oven to 350°F (175°C).
  2. Scatter the raisins and chopped walnuts evenly into the prepared pie crust.
  3. In a bowl, whisk together brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt.
  4. In a separate bowl, beat the eggs, then whisk in the melted butter, milk, and vanilla.
  5. Pour the egg mixture into the sugar mixture and whisk until smooth.
  6. Pour the combined filling evenly over the raisins and walnuts in the crust.
  7. Smooth the top gently and cover the crust edge with foil if it browns too quickly.
  8. Bake for 40–50 minutes, until the filling is set and the top is golden; a knife inserted near the center should come out mostly clean.
  9. Remove from the oven and let the pie cool on a rack for at least 2 hours to finish setting.
  10. Slice and serve plain or with a scoop of vanilla ice cream.

Enjoy a warm slice of this classic pie — nutty, sweet, and perfect with a cup of coffee or tea!

Spiced Butternut Squash Pie

A cozy, warmly spiced butternut squash pie that tastes like autumn wrapped in a flaky crust.

Ingredients:

  • 1 (9-inch) pie crust, blind-baked (store-bought or homemade)
  • 2 cups cooked, mashed butternut squash (about 1 small squash)
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup evaporated milk (or whole milk for a lighter texture)
  • 1/4 cup heavy cream (optional — for silkier filling)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice or cloves (or a pinch of each)
  • 1/2 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 2 tbsp melted butter
  • Whipped cream or toasted pecans for serving (optional)

How to Make:

  1. Preheat the oven to 375°F (190°C).
  2. If your crust isn’t blind-baked, fit it into a 9-inch pie pan and crimp the edges; chill 15 minutes, then bake 10–12 minutes until just set and lightly golden.
  3. In a large bowl, whisk the mashed butternut squash with brown sugar and granulated sugar until smooth.
  4. Add the eggs one at a time, whisking after each until fully combined.
  5. Stir in evaporated milk, heavy cream (if using), melted butter, and vanilla until the mixture is silky.
  6. Add cinnamon, ginger, nutmeg, allspice (or cloves), and salt; whisk until spices are evenly distributed.
  7. Pour the filling into the prepared pie crust and smooth the top.
  8. Bake on the middle rack for 40–50 minutes, until the center is just set and a knife inserted near the center comes out mostly clean (a slight wobble is fine).
  9. Remove the pie and let it cool completely on a wire rack; chill 2 hours for best slicing.
  10. Serve with a dollop of whipped cream or a sprinkle of toasted pecans and enjoy.

A slice of this spiced butternut squash pie is like a warm hug from fall — dig in and savor it!

Conclusion

You’ve got a dozen classic pies to choose from, and you can make them without fuss. Pick one that fits your time, oven space, and pantry items. Follow the recipe steps, watch crust edges so they don’t burn, and cool pies before slicing for cleaner pieces. If you worry they’ll be too fancy for a simple meal, skip decorative crusts and stick to the filling—taste won’t suffer and guests will still be impressed.

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