30 Days of Pies: Pumpkin, Apple, Pecan, and Savory Too!

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

Not your grandma's pumpkin pie! This next-level version has two fillings: a satiny custard base and a souffled pumpkin layer on top.

This stunning dessert is a cross between lemon bars and pie. Cara Cara orange zest and juice in addition to the traditional lemon gives the filling extra oomph.

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

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

Inspired by the alluring birds'-nest pudding in Laura Ingalls Wilder's "Farmer Boy," this pie combines baked apples (stuffed with cranberries!) and cake batter in the filling.

Two twists set this sweet potato pie apart -- fresh ginger in the filling and cornmeal in the crust.

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

You won't miss the butter in this vegan piecrust -- 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.

Crunchy, creamy, dreamy -- that's our update on the vintage lemon-curd-and-cream dessert known as “angel pie.” It skips the traditional pate brisee and calls for an ethereal meringue crust. 

Ground beef is amped up 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.

Pumpkin is so last year! Try using roasted butternut squash as your pie filling instead. 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 dessert? 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. Yes, this pie is a next-level delicious.

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

Instead of a more traditional pie, try these bite-size treats just right for nibbling. They're filled with a creamy custard spiced with cinnamon, ginger, nutmeg, and cloves.

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.

Frozen blueberries and rich cream cheese nestled in little pockets of pie dough -- unbeatable!

Not familiar with this homey dessert? It hails from the Pennsylvania Dutch and pairs a buttery crust with a custardy molasses filling and sugary crumb topping.

Cremini mushrooms, beer, and Dijon mustard add depth of flavor to the ground beef filling for this seasonal take on the meat-and-potato casserole.

Embrace apple-pie flavors without using actual apples by baking with cider vinegar. It yields a surprisingly complex, deeply flavored pie -- those pioneers knew what they were doing!

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

Make pie the main course by stuffing with a savory blend of bacon, ground pork, and aromatic vegetables. Serve warm or chilled with spicy mustard and bracing cornichons to cut the richness.