This recipe starts with pasta frolla–soft dough–from Carol Fields’s The Italian Baker.

In Spain, it’s thought that eating one grape with every strike of the clock at midnight brings good luck for the New Year. This grape tart lets you eat all 12 grapes in just a few sweet bites. See the recipe for Grape Tart »

Chilled chiffon pie is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling. See the recipe for Pumpkin Chiffon Pie »

Sweet potato pie is a longstanding Southern tradition–in many families, the holidays simply aren’t complete without one. See the recipe for Sweet Potato Pie »

This Thanksgiving, indulge in a two-for-one pie that combines our two favorites, pumpkin and pecan (sorry, mincemeat), into one delicious combo.

Buttermilk pie, an American classic, is a forerunner of cheesecake.

Make Guy Savoy’s fresh pumpkin pie the day you plan to eat it. With hints of granny smith apples, vanilla, and pecans, we’re sure you won’t have a problem finishing it. Get the recipe for French Pumpkin Pie »

Adapted from the “Libby’s Famous Pumpkin Pie” recipe printed on the back of Libby’s cans of pure pumpkin purée, this recipe is a testament to the enduring power of classic desserts.

Crackers, tossed with a lemony apple pie-spiced syrup take on a remarkable cooked apples-like texture in this recipe, perhaps a forebear of modern molecular gastronomy.

Currants, raisins, nuts, and spices sweeten up this traditional chopped beef pie. See the recipe for Modern Mincemeat Pie

Simple and delicious, this recipe brings out the sweet flavor of the apples. Three days before the feast, start prepping by making the pie dough for both pies, the cranberry sauce, and the mashed potatoes. Bring your bird home at least two days before Thanksgiving so you have ample time to presalt, a simple step that keeps the turkey juicy and intensifies its natural flavors.
Get the recipe for Classic Apple Pie »

A crunchy crust and pudding-like filling make this pie a standout.

A welcome addition to the holiday table, this simple frosted layer cake can be made with either canned or homemade puréed pumpkin.

Cooks in the Italian Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town’s patron saint, Sant’Antonio. Get the recipe for Torta di Sant’Antonio (Sant’Antonio Apple Tart) »

When making this recipe for tarte au sucre d’erable, home cook Nathalie Decaigny folds any extra dough over the side of the pan for an extra-thick crust and serves the tart warm with whipped cream. See the recipe for Maple Sugar Pie »

The dessert’s delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water. Both the desserts need to be made at least a day before serving, and the ice cream can be made up to a week before serving.To save yourself more time on Thanksgiving day, you can also make the soup and the chutney up to two days ahead. Get the recipe for Pumpkin Cheesecake with Gingersnap and Hazelnut Crust »

Layers of spiced sweet potato cake alternate with marshmallowy meringue icing in a rich dessert that’s a riff on the classic Thanksgiving side.

This sweet, tart fruit pie is a beautiful showcase for the flavors of fall and winter. It’s great on a holiday table, and is at its best when served alongside a plate of cheese: the rich quince flavor balances beautifully with a wedge of funky, crumbly blue beside it on the plate.

Pecan Pie Ice Cream Pie

Use up leftover pumpkin or squash puree in a sweet, spiced ice cream.

Roasted Pumpkin Pie

Rum and gingersnaps add a spicy, warming flavor to this rich fall dessert. Get the recipe for Pumpkin Cheesecake »

All the traditional flavors of pumpkin pie combine in this satisfying, creamy mousse. Get the recipe for Pumpkin and Bourbon Mousse »

Creamy custard sweetened with maple syrup makes a lovely ending to any meal. Get the recipe for Maple Pot de Crème »

A crunchy crust and pudding-like filling make this pie a standout.

The crust is made with raw pecans, a flavorful counterpoint to the traditional spiced filling. Plus, this pie is naturally gluten-free.

By carefully layering the apples you can create a beautiful rose pattern in this elegant fruit tart.

SAVEUR consulting editor Marion Cunningham has spent years tinkering with her pumpkin pie recipe. This is her latest version. See the recipe for Pumpkin Pie »

Classic apple pie gets an upgrade at Las Vegas’ Bouchon Bakery, where pastry chef Scott Wheatfill tops a flaky sweet crust with housemade apple butter and almond cream. The result is a delicate, refined tart with a creamy interior and a concentrated spicy flavor. Get the recipe for Bouchon’s Apple Pie »