19 Cozy Fall Pie Recipes Deliciously Seasonal

There’s nothing quite like the warmth of a freshly baked pie to capture the cozy essence of fall. Whether you’re craving spiced apple, silky pumpkin, or a nutty pecan delight, we’ve rounded up 19 irresistible pie recipes that celebrate the season’s best flavors. From classic favorites to creative twists, these pies are sure to fill your home with sweetness and nostalgia. Ready to bake your way through autumn? Let’s dive in!

Classic Pumpkin Pie with Whipped Cream

Classic Pumpkin Pie with Whipped Cream

Nothing says comfort like a slice of spiced pumpkin pie topped with billowy whipped cream—this version nails the perfect balance of creamy and cozy.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 (15-oz) can pure pumpkin purée
• 3/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 cup heavy cream (for topping)
• 2 tbsp powdered sugar (for topping)

Instructions

1. Preheat oven to 425°F. Roll out the pie crust and fit it into a 9-inch pie dish; crimp edges. Chill while preparing filling.
2. In a large bowl, whisk together pumpkin purée, granulated sugar, cinnamon, ginger, cloves, and salt until smooth. Beat in eggs, then stir in 1 cup heavy cream, milk, and vanilla until fully combined.
3. Pour filling into the chilled crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–45 minutes until set (center should jiggle slightly). Cool completely.
4. For whipped cream, beat 1 cup heavy cream and powdered sugar until soft peaks form. Serve pie topped with cream.

The secret here? Baking the pie hot at first sets the crust, then lowering the temp ensures the filling stays silky—no cracks!

Tip: For extra flavor, toast your pie crust edges with a sprinkle of cinnamon sugar before baking.

Spiced Apple Pie with Cinnamon Streusel

This cozy twist on classic apple pie packs warm spices and a buttery streusel topping for extra crunch in every bite.

Ingredients:

• 1 store-bought or homemade pie crust (9-inch)
• 6 cups thinly sliced peeled apples (like Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tbsp lemon juice
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup cold unsalted butter, cubed
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat oven to 375°F. Fit pie crust into a 9-inch pie dish and crimp edges.
2. In a large bowl, toss apples with 3/4 cup granulated sugar, 2 tbsp flour, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, and 1 tbsp lemon juice until coated. Pour into crust.
3. Make streusel: Mix 1/2 cup flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Cut in 1/4 cup cold butter with a fork until crumbly. Sprinkle over apples.
4. Bake for 45–50 minutes until filling bubbles and streusel is golden. Cool 1 hour before slicing.

The streusel adds a playful texture contrast to the tender spiced apples, while the cloves give it a subtle depth that’ll have everyone asking for your secret.

Tip: For extra flavor, let the sugared apples sit for 15 minutes before filling the crust—it helps draw out their juices!

Sweet Potato Pie with Marshmallow Topping

This dreamy pie combines spiced sweet potato filling with a fluffy, toasted marshmallow crown—comfort food at its finest.

Ingredients

• 1 (9-inch) unbaked pie crust
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 3/4 cup packed brown sugar
• 1/2 cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 cups mini marshmallows

Instructions

1. Preheat oven to 350°F. Place pie crust in a 9-inch pie dish and crimp edges.
2. In a bowl, whisk together mashed sweet potatoes, 3/4 cup brown sugar, 1/2 cup heavy cream, eggs, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt until smooth. Pour into crust.
3. Bake for 45–50 minutes until the center is set (a knife should come out clean). Cool for 15 minutes.
4. Top evenly with 1 1/2 cups marshmallows. Broil on high for 1–2 minutes until golden, watching closely. Cool completely before slicing.

The marshmallow layer caramelizes into a crackly, gooey blanket that contrasts perfectly with the velvety spiced filling.

Tip: For extra flavor, roast the sweet potatoes before mashing—it deepens their natural sweetness.

Pecan Pie with Bourbon Glaze

This Southern classic gets a boozy upgrade with a rich bourbon glaze that adds depth and warmth to every bite.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 1 1/2 cups pecan halves
• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1/4 cup bourbon
• 1 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F. Arrange pecans evenly over the bottom of the pie crust.
2. In a bowl, whisk eggs, 1 cup corn syrup, 1/2 cup brown sugar, 1/4 cup granulated sugar, melted butter, 2 tsp vanilla, and 1/2 tsp salt until smooth. Pour over pecans.
3. Bake for 50-55 minutes until the center is set but slightly jiggly. Cool completely.
4. For the glaze, simmer 1/4 cup bourbon and 1 tbsp heavy cream in a small saucepan for 3 minutes until slightly thickened. Drizzle over cooled pie.

The glaze’s caramelized bourbon notes cut through the pie’s sweetness, making each slice perfectly balanced.

Tip: For extra flavor, toast the pecans at 350°F for 5 minutes before adding to the crust.

Maple Walnut Pie with Caramel Drizzle

This decadent pie combines rich maple sweetness with crunchy walnuts, all tied together with a silky caramel drizzle—perfect for impressing guests or treating yourself.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 3 large eggs
• 1 cup pure maple syrup
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups chopped walnuts
• 1/4 cup heavy cream (for caramel drizzle)
• 1/2 cup granulated sugar (for caramel drizzle)
• 2 tbsp water (for caramel drizzle)

Instructions

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges. Set aside.
2. In a large bowl, whisk together the eggs, 1 cup maple syrup, 1/2 cup brown sugar, melted butter, 1 tsp vanilla, and 1/4 tsp salt until smooth. Stir in the walnuts.
3. Pour the filling into the pie crust. Bake for 45–50 minutes until the center is set and slightly puffed. Cool completely.
4. For the caramel: In a small saucepan, combine 1/2 cup granulated sugar and 2 tbsp water over medium heat. Cook without stirring until deep amber (6–8 minutes). Remove from heat, carefully whisk in 1/4 cup heavy cream, then drizzle over the cooled pie.

The contrast of the flaky crust, gooey maple filling, and glossy caramel makes every bite a little celebration—especially when served with a scoop of vanilla ice cream.

Tip: For extra depth, toast the walnuts in a dry skillet for 5 minutes before adding them to the filling.

Cranberry Apple Pie with Lattice Crust

This festive pie combines tart cranberries and sweet apples under a buttery lattice crust—perfect for showing off at holiday gatherings.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6–8 tbsp ice water
• 3 medium Granny Smith apples, peeled and thinly sliced
• 1 ½ cups fresh cranberries
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 tbsp cornstarch
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)

Instructions

1. Make the crust: In a food processor, pulse 2 ½ cups flour and 1 tsp salt. Add cold butter and blend until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Divide in half, flatten into disks, and chill for 1 hour.
2. Prep filling: Toss apples, cranberries, ¾ cup granulated sugar, ¼ cup brown sugar, 2 tbsp cornstarch, 1 tsp cinnamon, and 1 tbsp lemon juice in a bowl. Let sit 15 minutes.
3. Assemble: Roll one dough disk into a 12-inch circle; fit into a 9-inch pie dish. Add filling. Roll the second disk into a 12-inch circle, cut into 1-inch strips, and weave a lattice over the filling. Trim edges, crimp, and brush with beaten egg.
4. Bake: Place pie on a baking sheet. Bake at 375°F for 50–55 minutes until filling bubbles and crust is golden. Cool 2 hours before slicing.

The cranberries add a vibrant tang that balances the sweet apples, while the lattice crust lets the jewel-toned filling peek through.

Tip: Freeze leftover cranberries for future pies—they hold up better than fresh when baked!

Butternut Squash Pie with Brown Sugar Swirl

This cozy twist on classic pumpkin pie swaps in velvety butternut squash and a caramel-like brown sugar ribbon for a dessert that’s equal parts rustic and elegant.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 2 cups mashed roasted butternut squash (about 1 small squash)
• 3/4 cup packed light brown sugar, divided
• 1/2 cup heavy cream
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp melted butter

Instructions

1. Preheat oven to 375°F. Roll out pie crust and fit into a 9-inch pie dish; crimp edges.
2. In a blender, puree butternut squash, 1/2 cup brown sugar, heavy cream, eggs, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt until smooth. Pour into crust.
3. In a small bowl, mix remaining 1/4 cup brown sugar with 1 tbsp melted butter. Dollop over pie filling, then swirl gently with a knife.
4. Bake for 45–50 minutes until center jiggles slightly but edges are set. Cool completely before slicing.

The brown sugar swirl caramelizes into ribbons, adding pockets of deep molasses flavor to every silky bite.

Tip: For extra-roasty flavor, toss squash cubes with 1 tbsp oil before baking at 400°F until fork-tender.

Pear and Ginger Pie with Almond Crust

This Pear and Ginger Pie with Almond Crust is a cozy twist on the classic, with warm spices and a nutty crunch that’ll have everyone asking for seconds.

• For the crust: 1 1/4 cups all-purpose flour, 1/4 cup almond flour, 1/2 tsp salt, 1/2 cup cold unsalted butter (cubed), 3–4 tbsp ice water
• For the filling: 4 ripe pears (peeled, cored, and thinly sliced), 1/4 cup granulated sugar, 2 tbsp brown sugar, 1 tbsp freshly grated ginger, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp cornstarch, 1 tbsp lemon juice
• For topping: 1 egg (beaten, for egg wash), 1 tbsp turbinado sugar

1. Make the crust: In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup almond flour, and 1/2 tsp salt. Add 1/2 cup cold butter and pulse until crumbly. Drizzle in 3 tbsp ice water; pulse until dough forms. Add more water if needed. Wrap in plastic and chill for 30 minutes.
2. Prep the filling: Toss pears with 1/4 cup granulated sugar, 2 tbsp brown sugar, 1 tbsp ginger, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp cornstarch, and 1 tbsp lemon juice. Let sit 10 minutes.
3. Roll out dough into a 12-inch circle and fit into a 9-inch pie dish. Trim edges, then pour in the filling. Fold over excess crust for a rustic look.
4. Brush crust with beaten egg and sprinkle with 1 tbsp turbinado sugar. Bake at 375°F for 40–45 minutes until bubbly and golden.

The almond crust adds a toasty depth to the sweet-spiced pears, while the ginger gives it a subtle kick—perfect for impressing guests without fuss.

Tip: For extra flavor, toast the almond flour in a dry skillet for 2–3 minutes before making the crust.

Chocolate Pecan Pie with Sea Salt

This decadent pie combines rich chocolate, buttery pecans, and a hint of flaky sea salt for a dessert that’s equal parts indulgent and irresistible.

Ingredients:

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 1 cup semisweet chocolate chips
• 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups pecan halves
• 1/2 tsp flaky sea salt, for garnish

Instructions:

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp the edges decoratively.
2. Sprinkle 1 cup semisweet chocolate chips evenly over the bottom of the crust.
3. In a large bowl, whisk together 1 cup light corn syrup, 1/2 cup granulated sugar, 1/4 cup brown sugar, 3 large eggs, 1/4 cup melted butter, 1 tsp vanilla extract, and 1/2 tsp salt until smooth.
4. Stir in 1 1/2 cups pecan halves, then pour the mixture over the chocolate chips in the crust.
5. Bake for 45–50 minutes, until the filling is set but slightly jiggly in the center. Cool completely on a wire rack.
6. Just before serving, sprinkle with 1/2 tsp flaky sea salt for a salty-sweet finish.

The contrast of gooey chocolate, crunchy pecans, and that pop of sea salt makes every bite unforgettable.

Tip: For extra depth, toast the pecans in a dry skillet for 3–4 minutes before adding them to the filling.

Caramel Apple Slab Pie

This caramel apple slab pie is the ultimate crowd-pleaser—flaky crust, spiced apples, and gooey caramel all baked into one easy-to-slice dessert.

Ingredients

• 2 sheets refrigerated pie crust (or homemade equivalent)
• 6 cups thinly sliced peeled apples (about 5–6 medium)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup caramel sauce (plus extra for drizzling)
• 1 tbsp milk
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Preheat oven to 375°F. Unroll one pie crust into a 10×15-inch jelly roll pan, pressing gently into edges.
2. In a large bowl, toss apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt until evenly coated. Spread over crust, then drizzle with 1/2 cup caramel sauce.
3. Top with second pie crust, crimping edges to seal. Cut 4–5 slits in the top crust, then brush with milk and sprinkle with coarse sugar.
4. Bake for 40–45 minutes until golden and bubbling. Cool 15 minutes before slicing. Drizzle with extra caramel.

The magic here? The slab shape means extra caramel pools in every bite—no fighting over the center slice!

Tip: For clean cuts, chill the pie 30 minutes before slicing.

Pumpkin Cheesecake Pie with Gingersnap Crust

This Pumpkin Cheesecake Pie with Gingersnap Crust is the ultimate holiday mashup—creamy, spiced pumpkin filling meets a snappy ginger crust for a dessert that’ll steal the show.

• 1 1/2 cups gingersnap cookie crumbs (about 25 cookies)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1 (15 oz) can pumpkin puree
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract

1. Prep crust: Preheat oven to 350°F. Mix 1 1/2 cups gingersnap crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch pie dish. Bake for 8 minutes, then cool slightly.
2. Make filling: Beat cream cheese until smooth. Add pumpkin puree, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp salt. Mix until blended.
3. Finish filling: Add eggs one at a time, then stir in 1/2 cup heavy cream and 1 tsp vanilla. Pour into crust.
4. Bake: Bake at 350°F for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.

The magic here? The gingersnap crust adds a spicy crunch that balances the velvety pumpkin filling—no water bath needed!

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Spiced Pear and Cranberry Pie

This pie is a cozy twist on the classic, with tender pears, tart cranberries, and warm spices tucked into a flaky crust—perfect for holiday gatherings or a comforting weekend treat.

Ingredients:

• 1 double pie crust (homemade or store-bought)
• 4 cups peeled, cored, and thinly sliced ripe pears (about 4–5 medium)
• 1 cup fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1 tbsp cold unsalted butter, cubed
• 1 egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 375°F. Roll out one pie crust and fit it into a 9-inch pie dish; refrigerate while preparing the filling.
2. In a large bowl, toss pears and cranberries with 3/4 cup granulated sugar, 1/4 cup brown sugar, 3 tbsp cornstarch, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp salt, and 1 tbsp lemon juice until evenly coated.
3. Pour filling into the chilled crust and dot with 1 tbsp cubed butter. Top with the second crust, crimping edges to seal. Cut a few slits in the top to vent, then brush with beaten egg and sprinkle with 1 tbsp turbinado sugar.
4. Bake for 50–55 minutes, until the crust is deep golden and juices bubble thickly through the vents. Cool on a wire rack for at least 2 hours before slicing.

The magic here? The cranberries add a bright tang that balances the pears’ sweetness, while the spices deepen into something irresistibly fragrant as it bakes.

Tip: For extra flakiness, freeze the cubed butter before adding it to the filling—it’ll melt slowly in the oven, creating little pockets of richness.

Brown Butter Pumpkin Pie

This twist on classic pumpkin pie adds nutty depth with browned butter—just one extra step for a seriously upgraded flavor.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• ½ cup (1 stick) unsalted butter
• 1 (15-oz) can pumpkin puree
• ¾ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• ¾ cup evaporated milk

Instructions

1. Preheat oven to 425°F. Place pie crust in a 9-inch pie dish; crimp edges and chill.
2. Melt butter in a light-colored skillet over medium heat. Swirl constantly for 4–5 minutes until golden-brown and nutty-smelling. Immediately pour into a heatproof bowl to stop cooking.
3. Whisk pumpkin puree, brown sugar, eggs, vanilla, cinnamon, ginger, cloves, and salt in a large bowl until smooth. Slowly whisk in browned butter, then evaporated milk.
4. Pour filling into chilled crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 35–40 minutes until center jiggles slightly but edges are set.
5. Cool completely on a wire rack (at least 2 hours) before slicing.

The browned butter adds a caramelized richness that makes this pie taste like it’s been baking all day—even though it comes together fast.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Apple Crumble Pie with Oat Topping

This cozy twist on classic apple pie swaps the fussy lattice crust for a buttery oat crumble that bakes up crisp and golden—perfect for scooping straight from the pan.

Ingredients

• 1 store-bought or homemade 9-inch pie crust
• 6 cups peeled, thinly sliced apples (about 5 medium)
• 1/2 cup granulated sugar
• 2 tbsp lemon juice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup cold unsalted butter, cubed

Instructions

1. Prep: Preheat oven to 375°F. Press pie crust into a 9-inch pie dish and crimp edges. Chill while preparing filling.
2. Filling: Toss apples with 1/2 cup granulated sugar, lemon juice, 1 tsp cinnamon, nutmeg, and salt. Pile into crust.
3. Topping: In a bowl, mix flour, oats, brown sugar, and remaining 1/2 tsp cinnamon. Cut in butter with fingers until clumpy. Sprinkle over apples.
4. Bake: Place pie on a baking sheet. Bake 50–55 minutes until topping is deep gold and filling bubbles at edges. Cool 1 hour before slicing.

The magic here? That oat topping soaks up just enough apple syrup to stay crunchy yet melt-in-your-mouth tender—no soggy crumbs in sight.

Tip: For extra texture, toast the oats in a dry skillet for 5 minutes before mixing the topping.

Pumpkin Mousse Pie with Graham Cracker Crust

Silky pumpkin mousse meets a buttery graham cracker crust in this no-bake dessert that feels fancy but comes together with ease.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 sheets)
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 1 (15 oz) can pumpkin puree
• 1 (8 oz) package cream cheese, softened
• 1/2 cup packed brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 1 1/2 cups heavy cream, chilled
• Whipped cream and extra cinnamon, for garnish (optional)

Instructions:

1. Make the crust: Stir together 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until moistened. Press firmly into a 9-inch pie dish and chill for 30 minutes.
2. Prep the filling: Beat pumpkin puree, softened cream cheese, 1/2 cup brown sugar, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp salt until smooth.
3. Whip the cream: In a separate bowl, beat 1 1/2 cups heavy cream to stiff peaks. Gently fold into the pumpkin mixture until no streaks remain.
4. Assemble: Spoon filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours (or overnight) until set.
5. Top with whipped cream and a dusting of cinnamon before serving, if desired.

The magic here? The airy mousse lets the pumpkin’s earthy sweetness shine without weighing you down—perfect for when you want a lighter twist on classic pie.

Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts.

Bourbon Sweet Potato Pie

This twist on classic sweet potato pie gets a cozy kick from bourbon and warm spices—perfect for holiday tables or anytime you crave a little indulgence.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 2 cups mashed cooked sweet potatoes (about 2 medium)
• 3/4 cup packed light brown sugar
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges.
2. In a large bowl, whisk together mashed sweet potatoes, 3/4 cup brown sugar, 1/2 cup heavy cream, 1/4 cup bourbon, eggs, 2 tbsp melted butter, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt until smooth.
3. Pour filling into the pie crust and bake for 50–55 minutes, until the center is set but slightly jiggly.
4. Cool completely on a wire rack (at least 2 hours) before slicing.

The bourbon adds a subtle depth that balances the sweetness, while the spices make every bite feel like a hug. Serve with whipped cream for extra decadence!

Tip: For smoother filling, blend the mixture with an immersion blender before baking.

Maple Cream Pie with Pecan Crust

This dreamy pie combines rich maple cream filling with a buttery pecan crust for a dessert that feels like a cozy hug in every bite.

Ingredients

• For the crust: 1 1/2 cups finely crushed pecans, 1/4 cup granulated sugar, 1/4 cup melted unsalted butter, 1/4 tsp salt
• For the filling: 1 cup pure maple syrup, 3/4 cup heavy cream, 4 large egg yolks, 1/4 cup cornstarch, 1/4 tsp salt, 2 tbsp unsalted butter, 1 tsp vanilla extract
• For topping: 1/2 cup whipped cream, 1 tbsp toasted pecan pieces

Instructions

1. Make the crust: Preheat oven to 350°F. Mix 1 1/2 cups pecans, 1/4 cup sugar, 1/4 cup melted butter, and 1/4 tsp salt. Press firmly into a 9-inch pie dish. Bake for 12 minutes until fragrant. Cool completely.
2. Make the filling: Whisk 1 cup maple syrup, 3/4 cup heavy cream, egg yolks, 1/4 cup cornstarch, and 1/4 tsp salt in a saucepan. Cook over medium heat, stirring constantly, until thick (about 8 minutes). Off heat, stir in 2 tbsp butter and 1 tsp vanilla.
3. Assemble: Pour filling into cooled crust. Chill for 4 hours until set. Top with whipped cream and 1 tbsp toasted pecans.

The magic here? That toasted pecan crust adds crunch to contrast the velvety maple filling—no one will guess it only takes 3 steps!

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Rustic Apple Galette with Cinnamon Sugar

This free-form tart is all about embracing imperfections—craggy edges and juicy apple spills just add to its charm!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tbsp granulated sugar
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water
• 3 medium apples (like Honeycrisp or Granny Smith), thinly sliced
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (like turbinado)

Instructions:

1. Make the crust: In a bowl, whisk 1 1/2 cups flour, 1/2 tsp salt, and 1 tbsp granulated sugar. Cut in the butter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Flatten into a disk, wrap, and chill for 30 minutes.
2. Prep filling: Toss apple slices with 2 tbsp brown sugar, 1 tsp cinnamon, and 1 tbsp lemon juice.
3. Assemble: Roll dough into a 12-inch circle on parchment paper. Arrange apples in the center, leaving a 2-inch border. Fold edges over, pleating as you go. Brush crust with beaten egg and sprinkle with 1 tbsp coarse sugar.
4. Bake: Transfer galette (on parchment) to a baking sheet. Bake at 375°F for 35–40 minutes until crust is golden and apples are tender.

The magic here? That shatteringly crisp crust cradling jammy, cinnamon-kissed apples—no pie dish required!

Tip: For extra shine, brush baked apples with warm apricot jam while the galette cools slightly.

Harvest Spice Pie with Mixed Nuts

This cozy pie is a symphony of warm spices and crunchy nuts, wrapped in a buttery crust—perfect for savoring with a cup of coffee after dinner.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 cup light corn syrup
• 1/2 cup packed brown sugar
• 3 large eggs, lightly beaten
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 1/2 cups mixed nuts (pecans, walnuts, and almonds), roughly chopped

Instructions

1. Preheat oven to 350°F. Roll out the pie crust and fit it into a 9-inch pie dish; crimp the edges decoratively.
2. In a large bowl, whisk together 1 cup light corn syrup, 1/2 cup brown sugar, eggs, 2 tbsp melted butter, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/4 tsp salt until smooth.
3. Stir in mixed nuts, then pour the filling into the prepared crust.
4. Bake for 45–50 minutes, until the center is set and the crust is golden. Cool completely before slicing.

The blend of spices and varied nuts gives each bite a little surprise—some buttery pecans, earthy walnuts, or toasty almonds.

Tip: For extra crunch, toast the nuts lightly before chopping and mixing into the filling.

Conclusion

With 19 cozy fall pie recipes, there’s something here to warm every heart and kitchen this season! Whether you’re craving classic apple or daring with maple bourbon pecan, these deliciously seasonal pies are sure to delight. Bake one (or a few!), then let us know your favorite in the comments. Don’t forget to share the love—pin this roundup for later and spread the fall baking joy!