429 pie base recipes

Lighter pumpkin pie with a gingersnap-graham crust, evaporated skim milk, and mostly egg whites for a lower-fat take. Molasses adds depth, cinnamon and nutmeg do the holiday work.

Traditional pumpkin pie made with sweetened condensed milk, two eggs, pumpkin puree, and warming cinnamon, ginger, and nutmeg. The Eagle Brand classic that ends up on Thanksgiving tables for a reason.

Classic Kentucky pecan pie with toasted pecans floating on a brown sugar corn syrup custard. The Southern Thanksgiving and Derby Day dessert, baked in a flaky shell.

Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.

Old-fashioned pumpkin pie with molasses, evaporated milk, and the four classic spices: cinnamon, ginger, cloves, and nutmeg. The grandmother-style holiday pie with a deep, dark filling.

Individual blueberry tarts with a flaky vinegar-butter crust and cinnamon-spiced fresh berry filling. Dusted with powdered sugar and topped with whipped cream for a rustic summer dessert.

Old Pecan Street pecan pie: an Austin, Texas classic with light corn syrup, vanilla, and chopped pecans baked into a single unbaked crust. The straightforward Texas-style holiday pie.

Cool and creamy pumpkin pie folds whipped cream into a butterscotch-pudding pumpkin filling spiced with cinnamon, ginger, and nutmeg, then chills in a cinnamon-sugar-glazed crust. A no-bake pumpkin pie that skips the oven entirely.

Fudgy chocolate pecan pie built on sweetened condensed milk and melted sweet chocolate instead of the usual corn syrup. The pecans stir into a rich chocolate custard for a brownie-meets-pecan-pie holiday dessert.

Impossible pumpkin pie blends Bisquick into the filling so it forms its own crust as it bakes. No-roll, no-fuss pumpkin pie that comes together in one blender. Eight slices in 90 minutes.

Mini pumpkin pies that bake crustless in a muffin tin with Bisquick standing in for pastry. Cream cheese gives the pumpkin filling a cheesecake-like richness. Twelve individual pies in 30 minutes.

Fudgy brownie pie with melted chocolate chips, sweetened condensed milk, and chopped nuts baked in a flaky crust. Best served warm with a scoop of vanilla ice cream.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

Pumpkin breakfast muffins sweetened with honey instead of refined sugar, with buttermilk for a tender crumb and a warm hit of pumpkin pie spice. Mix until just lumpy and bake for soft, golden fall muffins.

Aunt Bee's apple pie tucks sliced apples in a pre-cooked sauce of orange juice, honey, cinnamon, and butter inside a tender cream cheese pastry. A Southern-style fall pie with a pre-cooked filling.

Pumpkin bread loaded with chopped dates, warming pumpkin pie spice, and a tender oil-based crumb. A two-loaf recipe perfect for fall baking, gift-giving, and freezer stash.