Our Favorite Fall Pie Recipes, Including Pumpkin, Pecan, and Even a Few Savory Options

Pecans are used in both the pie crust and as a garnish in this rich butterscotch-flavored pie recipe. The filling, which is made with dark brown sugar, cornstarch, egg yolks, and milk, offers a rich, autumnal bite.

This pumpkin pie recipe takes the fall classic to new heights. Store-bought frozen phyllo dough takes the place of traditional pie dough and the filling is upgraded with Chinese five-spice powder—a blend of cinnamon, cloves, fennel, star anise, and peppercorns.

While lemon meringue pie usually says summer, we've given ours an autumnal twist with a thin layer of cranberry gelée and a jaw-dropping mound of torched meringue. It's the perfect pie flavor when you want a hint of sunshine in the cooler months.

Nearly four pounds of pears—flavored with cinnamon, Meyer lemon zest, fresh ginger—and golden raisins fill this deep-dish pie. They're topped with, not another layer of pie crust, but an epic streusel topping made with buckwheat flour, cinnamon, cardamom, and butter.

For dinner tonight, why not make this savory, vegetarian pie recipe? The filling is made with a combination of Yukon Gold potatoes and broccoli, which get plenty of flavor from cumin seeds, brown mustard seeds, ground coriander, fresh ginger, and chopped serrano chile pepper.

You don't need to rely on beef to prepare a fabulous Shepherd's pie recipe. Our version is made with cremini mushrooms and fresh green lentils, which are topped with a mountain of creamy mashed potatoes.

Apple pie is one of the most classic pie flavors out there—this recipe is an absolute fall classic, with the exception of the diamond-cut pie crust topping, which is a total showstopper.

Our spectacular pecan pie recipe is taken to the next level with cooked, puréed Medjool dates. There are toasted nuts in both the signature ooey-gooey filling and spiraling around the top of the pie, too.

Sweet potato casserole is always a staple on Thanksgiving, but why not turn it into a sweet pie flavor? A spiced sweet potato pie filling goes on top of our classic pâte brisée. The finishing touch is large toasted marshmallows.

There's no flavor combination more classic than vanilla and chocolate. Inspired by the ultimate trio, this pie recipe features a vanilla-white chocolate filling and chocolate wafer cookie crust.

Wondering what to do with Thanksgiving leftovers? Instead of reheating everything in the microwave or oven, turn it into a savory pie recipe that your entire family can dig into on Black Friday.

Cut down on day-of Thanksgiving prep with this make-ahead pie recipe. The pie filling gets plenty of flavor from a trio of ground ginger, cinnamon, and cloves and a combination of pure pumpkin purée and cream cheese give the pie body.

It's amazing what a difference a few teaspoons of brandy can make in this pie recipe! It adds body and depth to this classic Thanksgiving dessert.

This isn't your typical pumpkin pie recipe. Our next-level version has two fillings: a satiny custard base and a souffléd pumpkin layer on top.

This stunning type of pie has the flavor of lemon bars and lemon meringue pie. In addition to the traditional lemon pie flavor, Cara Cara orange zest and juice give the filling extra oomph.

Take this classic pie recipe to new heights by adding brown butter to the crust and stirring mushrooms and butternut squash into the otherwise textbook filling.

Yes, you can make a cherry pie recipe in the fall! Pair frozen sour cherries with sweet Bartlett pears, vanilla, ginger, and cinnamon for an irresistible pie flavor.

Don't let pecans have all the pie fun! Peanuts make an equally scrumptious pie topping, especially when paired with a sticky-sweet filling made with golden syrup.

Two twists set this sweet potato pie recipe apart—fresh ginger in the filling and cornmeal in the crust. It's a pie flavor that simply says fall.

You won't miss the butter in this vegan pie recipe—safflower oil gives it just the right amount of richness. Finish with a simple cinnamon-apple filling.

Skip the homemade dough and start with store-bought phyllo for this pie. The super-flaky crust is the perfect partner for rich chocolate mousse. Don't forget the whipped cream and chocolate shavings!

A cinnamon-swirl top crust turns a big-batch apple pie into a true once-a-year treat. And while it might seem time-consuming, it's actually a breeze to make—all you have to do is roll and slice.

Ground beef gets an elevated twist with Worcestershire, Dijon, and cheddar, enrobed in buttery puff pastry, and baked until golden in this satisfying weeknight supper. Round out the plate with roasted broccoli rabe or your favorite green vegetable.

Trade in pumpkin for roasted butternut squash as your pie filling this season. Bonus points if you add a fancy fishtail-braided edge and decorate the top with cutouts.

You rarely see cranberries and raspberries together, but they make a super delicious pairing. The best part of this pie recipe? The impressive-looking crust couldn't be easier—you press in the bottom and crumble dough in a lattice pattern over the top.

The stunning puff pastry lid to this pie sits atop a filling of Bosc pears that have been poached in white wine flavored with cinnamon, star anise, and vanilla bean. This pie is next-level delicious.

Never choose between pumpkin and pecan again! Just make this crowd-pleasing hybrid dessert. It's baked in a springform pan to ensure none of the delicious filling spills over.

This easy-to-make pie features a rich, tangy custard filling made with buttermilk and warming spices like nutmeg and cinnamon.

Turn two seasonal fruits into a big-batch treat with this slab pie. Oats and toasted walnuts meld to create a satisfying crunch.

Like a pastry present waiting to be opened, this sweet-and-savory Moroccan pie is a bonafide show-stopper. It's typically made with chicken or pigeon, but we opted for turkey instead. The meat is cooked with ginger, saffron, turmeric, and cinnamon, then layered with sweetened almonds and herbed eggs before the whole thing is wrapped in phyllo.