10 Thanksgiving Pie Recipes That Aren’t All Pumpkin

San Francisco restaurant Che Fico’s not-so-secret weapon is its pastry chef, Angela Pinkerton. Eating a Pinkerton pastry, like this luscious pie, is a rite of passage in the city. This recipe makes one 9-in. pie.

So you forgot to make (or buy) pie crust. Never mind—you don’t really need one when you have a fantastic filling. (And anyway, the crust is often soggy on a moist pie like pumpkin.) Angela Pinkerton, pastry chef at San Francisco’s Theorita, gave us this delicate dessert—with toasted pecans for crunch, instead of a crust. Use the maximum sugar and spices if you like a bolder, sweeter pie.

Our favorite new way to serve Fuyu persimmons (the ones that look like tomatoes) is in this juicy, spicy pie, which accents their delicate fruitiness with cinnamon and lemon. For the best flavor, let the persimmons ripen at room temperature until they’re bright orange and have a slight give; this may take as long as a week. You’ll need an old-fashioned (but very useful) jelly roll pan. Not to be confused with a rimmed baking sheet, a jelly roll pan is only 1 in. deep and 10 by 15 in. across the inner surface, a good size for baking cookies and toasting nuts too. You’ll also need an oval-shaped cookie cutter or small knife.

An ice cream pie for Thanksgiving may sound almost revolutionary, but it delivers classic flavors and convenience. Made ahead and frozen, it doesn’t require valuable oven or counter space. Plus, you can vary the formula pretty much however you like, with different cookies, ice cream flavors, and toppings.

An early version of this pie once won Sunset reader Elaine E. Johnson of McKinleyville, California, an apple tree in a local contest. She’s still baking for her pie-loving husband, and this version, with cardamom and candied ginger as well as the usual cinnamon, is one of their favorites.

Portland pasty chef Michelle Vernier cooks the fruit ahead so the pie won’t collapse in the oven.

We adapted this recipe from Devil’s Teeth Baking Company to create a border that shows off the bright filling. To completely cover the pie, just double the topping.

We reached back into our files of all-star recipes for this one submitted by reader Ruth Greene. Lining the crust with toasted walnuts gives the pie a delectable crunch.

Beth Secrest once baked four to eight pies a day at the Northern Lights Saloon on the border of Glacier National Park. Now she puts her baking expertise to use at home, where she created this dressed-up apple pie.

This version of the traditional British pie leaves out the beef so the fruit can shine, but still includes suet (beef fat) for a rich taste and texture–although you can use butter instead if you like. The filling has a zesty, spicy kick; if you’d like it to be more mellow, let it chill for at least 3 days.

Cheaper than the competition and induction-burner-compatible. 

Don’t bother with the single-purpose carving knife. Buy this chic, blonde, Pakawood-handled, Japanese-made chef’s knife that’s got all the ceremonial swagger but year-round usefulness.

You’re going need that little juice groove. Made of antimicrobial maple, it’s handsome enough to use as a rustic serving platter. 

Slightly deeper than competition, this updated version of the classic glass pie plate also comes with a handy domed lid that’ll protect even the loftiest cream pies.

Gotta love a fat separator for easily discarding the lipids while tidily reserving the drippings (which have about 10 times the flavor of the turkey itself). Plus it doubles as a measuring pitcher you can use the rest of the year.