Thanksgiving Pies Ranked Easiest to Hardest, and Which to Bake Ahead

From easiest to hardest, the four classic Thanksgiving pies rank like this: pumpkin, sweet potato, pecan, then apple. Pumpkin and sweet potato are mixed in one bowl and baked as a custard, pecan adds a sticky filling that must set properly, and apple demands the most judgment because fruit releases juice. For baking ahead, pumpkin, sweet potato and pecan all hold well for a day or two, while apple is best baked the day before or the same day.

1. Pumpkin pie: the easiest

Pumpkin pie is a smooth custard of pumpkin purée, eggs, sugar, spices and evaporated milk or cream. There is no fruit to slice and no lattice to weave. The skill is in knowing when to stop baking: the edges should be set while the very center still wobbles slightly, like gelatin. It finishes setting as it cools. Overbaking is the usual cause of cracks, so pull it out a little early rather than late.

If your spice cabinet is short, there is an easy homemade pumpkin pie spice blend that takes a few minutes. For timing and storage details, read our guide to baking pumpkin pie ahead and preventing cracks.

Bake ahead? Yes. It is one of the best pies to make a day or two in advance. Cool it completely at room temperature, then cover and refrigerate. Because it contains eggs and dairy, do not leave it out for long once it has cooled.

2. Sweet potato pie: almost as easy

Sweet potato pie follows the same custard logic as pumpkin. The extra step is cooking the sweet potatoes until very soft, either by baking them whole or by boiling them, and then mashing them. Pushing the mash through a sieve removes stringy fibres and gives a smoother filling. Butter, sugar, eggs, milk and warm spices go in next.

The common mistakes are using under-cooked potatoes, which leaves lumps, and adding too much liquid, which gives a loose, wet filling. Mash well, mix gently, and bake until the center is nearly set.

Bake ahead? Yes. Like pumpkin pie, it keeps well covered in the refrigerator for a day or two and can be served chilled or at cool room temperature.

3. Pecan pie: moderate, with one big risk

Pecan pie is simple to assemble: a sweet syrupy base of eggs, sugar, butter and a liquid sweetener, topped with pecans. The difficulty is doneness. An underbaked pecan pie is runny and will not slice; an overbaked one can turn grainy or crack. Look for a filling that is puffed at the edges and moves as one slightly jiggly mass in the center, not as a ripple of liquid.

• Pre-bake or at least chill the crust so the bottom does not turn soggy.
• Set the pie on a baking sheet to catch drips.
• Cool for several hours before cutting so the filling can firm up.

If you want the flavour with less risk, pecan pie bars with a shortbread crust are a forgiving alternative.

Bake ahead? Yes. Pecan pie is sturdy and usually tastes just as good a day later. Keep it covered and refrigerated if you are storing it longer than a few hours, since it contains eggs.

4. Apple pie: the hardest

Apple pie looks plain but offers the most ways to go wrong. You must peel, core and slice the apples, choose varieties that keep some structure when baked, and balance sugar and thickener so the filling is neither watery nor gluey. A top crust or lattice adds a further layer of work. The most common problem is a gap between the baked crust and a collapsed filling, caused by apples that shrink as they cook.

• Use firm, tart or balanced apples rather than soft varieties that turn to sauce. The same principle applies in apple cinnamon muffins, where shape matters too.
• Slice evenly, about the same thickness, so everything cooks at the same rate.
• Bake until the juices bubble thickly through the vents or lattice, and the crust is deep golden.
• Let it cool for a few hours so the juices thicken before you slice.

Bake ahead? With care. Apple pie is best baked the same day or the day before. A baked pie can sit loosely covered at room temperature for the first day, and then it is better refrigerated. You can also assemble and freeze it unbaked, then bake from frozen, but that is a task for people who like planning.

Which to bake ahead

A sensible plan is to bake the custard pies first. Pumpkin, sweet potato and pecan can all be finished two days before Thanksgiving, which leaves the oven free on the day. Save apple for the day before, or the morning of. A full schedule is in our Thanksgiving baking timeline.

• Two days ahead: make and bake pecan, pumpkin or sweet potato pie, cool completely, then chill.
• One day ahead: bake the apple pie, and make any whipped cream or sauces.
• On the day: bring pies out of the refrigerator an hour or two before serving if you prefer them at cool room temperature, and rewarm apple pie briefly if you like it warm.

Keep egg- and dairy-based pies out of the warm kitchen for no longer than the usual guidance of about two hours.

Quick answers

Which Thanksgiving pie is best for a beginner?

Pumpkin pie. It uses a single bowl of filling, needs no fruit preparation and gives you a clear sign of doneness, a set edge and a slightly wobbly center.

Can I bake all my pies the day before?

Yes, if you have oven space and fridge room. Custard pies are happy to wait, and apple pie can be baked the day before if you let it cool completely and store it loosely covered.

Should pumpkin pie be refrigerated?

Yes. Because it contains eggs and dairy, store it covered in the refrigerator once it has cooled, and avoid leaving it out for long periods.

How do I know a custard pie is done?

The edges are set and the center jiggles slightly as a single mass. It will finish setting as it cools.