Hello Guys! Thanksgiving is almost here, so I’m excited to share an ultimate guide to baking Thanksgiving Pies. My contribution to this collaboration is a significant and bold twist on holiday pies: Pecan Fudge, Apple & Cranberry & Maple Pumpkin.

If you are not familiar with Thanksgiving day in the USA then you may a have a look on my recent post that is  Thanksgiving Day USA 2017: Be Thankful for What you got 🙂 You will get a broad view about the history and the reason behind the celebration of Thanksgiving day :). Alright, So let’s get baking!

Pecan Fudge Pie

We’re going to kick off our holiday pies with our Pecan Fudge Pie. To make the fudge filling, we’re going to melt the chocolate and butter in a heatproof bowl gently. You can do this smoothly in the microwave, at 30-second intervals. Or you can do it over a bain-marie. Just make sure you do it nice and slow. Now to our melted chocolate and butter, we’re going to add in our brown sugar. Then mix these all together.

Thanksgiving Chocolate Pecan Fudge Pie

Ingredients used for Pecan Fudge Pie

  • Four Whole Eggs (whisk together)
  • Six oz chocolate (72%), chopped
  • One Cup (4 ounce) butter
  • Two Cup (15 ounce) light brown sugar
  • Six Tbsp All-purpose flour
  • Two Tablespoon Vanilla
  • One Mug (6 ounce) Toasted pecans
  • 1 x 9” Pie shell (I used dark pie dishes)


  1. Coarsely chop the chocolate. In a microwaveable bowl or Pyrex gently melt the butter and chocolate together over a Bain Marie until the butter and chocolate has melted.
  2. Whisk in the sugar, flour, vanilla and salt.
  3. Lastly, whisk in the eggs.
  4. Pour the fudge filling into the pie shell. Decorate the top with toasted pecans
  5. Bake the pie for 1 hour 5 minutes at 350 degree Fahrenheit (180 degree Celsius).Take care not to over-bake
  6. Leave to cool and set. Serve warm with ice cream

Apple and Cranberry Pie

Now let’s get started on our Apple & Cranberry. To make the Apple & Cranberry filling, you’re going to start out by peeling and chopping your apples. I like to cut the apples small, so it cooks down well. To our chopped apples, we’re going to add to our cranberries. You can use fresh or frozen; they’re both perfect. And if you don’t like cranberries, or you can’t get ahold of them you can just use all apples, or you can add a different fruit.

Thanksgiving Apple and Cranberry Pie

Ingredients used for Apple and Cranberry Pie

  • 3 cooking apples (granny smith or any preferred apples for cooking)
  • 1 cup cranberries (frozen or fresh)
  • 2 teaspoons cornstarch (cornflour)
  • 4 tablespoons brown sugar 1/2 teaspoon vanilla extract (vanilla pod optional)
  • 1 x 9” Pie shell (I used deep pie dishes)


  1. Peel and cut your apples into small pieces and then add in your cranberries, cornstarch, brown sugar and vanilla.
  2. Mix well together.
  3. Pour into your prepared pie dish.
  4. Egg wash the rim of the pastry. Top with a layer of pastry. You can get creative and cut out apples or shapes to make a beautiful pie. Egg wash the top of the pastry.
  5. Bake at 350 degree Fahrenheit (180 degree  Celsius) for 40 to 55 minutes or until golden brown.
  6. It’s time to taste the delicious Pie 🙂

Maple Pumpkin Pie

Okay! So let’s get started on making our maple and Pumpkin Pie. In a large bowl, we’re going to add our eggs, pumpkin, evaporated milk, sugar, maple syrup, pumpkin pie spice, and salt. And then just whisk all these together. It is that simple.

Thanksgiving Pumpkin Pie

Ingredients for Pumpkin Pie

  • Two eggs
  • One Can (15oz) tinned pumpkin puree
  • One Cup (12oz ) evaporated milk
  • Half Cup (4oz)sugar
  • Half Cup (4oz) maple syrup
  • One tablespoon pumpkin pie spice
  • 1/4 tablespoon salt
  • 1 x 9” Pie shell. (I used thick and dark pie dishes)


  1. In a large bowl, combine the first seven ingredients and whisk until smooth. Line a 9-in. pie with pastry; trim and flute edges. Pour filling into crust.
  2. Bake at 425 degree Fahrenheit (210 degree Celsius) for 12 to 15 minutes. Reduce heat to 350 degree Fahrenheit(180 degree Celsius and bake for 45 to 50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 13 to 15 minutes to prevent over browning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
  3. It’s time to enjoy the pie with your special ones 🙂

A Full descriptive Video Tutorial for Homemade Thanksgiving Pies (Pumpkin, Apple, Pecan Fudge)

Thank-you so much for reading. Wish you a very happy and delicious Thanksgiving Day in advance.

Video Source: Originally published at on November 14, 2014.

Article SourceOriginally published at on November 13, 2014.


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