13 Thanksgiving Pie Mashups That Beat Plain Pumpkin Pie, Because Why Choose Between Pie and Cheesecake?

Thanksgiving pie mashups settle the oldest argument at the holiday table: which dessert earns the last spot on your plate. Instead of choosing between pie and cheesecake, or pie and cake, these recipes fold two family favorites into one pan. Think creamy cheesecake under a lattice of cinnamon apples, pecan pie baked onto fudgy brownies, and the famous piecaken that hides whole pies inside a layer cake. Most of them use pantry staples you already buy for November baking, like canned pumpkin, pecans, graham crackers and cream cheese. Several can be made a day or two ahead, which frees up the oven for the turkey and sides. Scroll through all 13, pick the one that suits your crowd, and get ready for guests asking for the recipe before the coffee is poured..

Salted Caramel Apple Pie Cheesecake Leads the Thanksgiving Pie Mashups

Salted caramel apple pie cheesecake is the mashup that tends to stop people mid scroll, and it is easy to see why. A graham cracker crust holds a thick vanilla cheesecake, then cinnamon apples and a pastry lattice bake right on top. A ribbon of caramel and a pinch of flaky salt finish it. Bake it a day early, since cheesecake needs a long chill to slice cleanly, and the flavors settle overnight. Cut with a hot knife for tall, tidy wedges that show off every layer..

You will need: 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 24 ounces cream cheese, 3/4 cup sugar, 3 eggs, 1 teaspoon vanilla, 3 apples peeled and thinly sliced, 1 teaspoon cinnamon, 1 refrigerated pie crust, 1/2 cup caramel sauce, flaky sea salt.

How to make it: 1. Press the crumbs and butter into a 9 inch springform pan and bake at 350°F for 8 minutes. 2. Beat cream cheese, sugar, eggs and vanilla until smooth and pour over the crust. 3. Toss the apples with cinnamon and a tablespoon of sugar, spread them over the filling and top with strips of pie crust in a lattice. 4. Bake at 325°F for 60 to 70 minutes until the center barely jiggles. 5. Cool, chill overnight, then drizzle with caramel and sprinkle with salt before slicing.

Pumpkin Pie Cheesecake Bars Bring Thanksgiving Pie Mashups to the Potluck

Pumpkin pie cheesecake bars marble two holiday classics into neat squares, which makes them easy to carry to any potluck. Spiced pumpkin batter and plain cheesecake batter go into the pan in dollops, then get swirled with a knife so every bite has a bit of both. The orange and cream pattern looks impressive with almost no extra work. To compare classic pie flavors before you start mixing, browse the Thanksgiving dessert collection at Allrecipes.

You will need: 2 cups graham cracker crumbs, 1/2 cup melted butter, 16 ounces cream cheese, 3/4 cup sugar, 2 eggs, 1 teaspoon vanilla, 1 cup pumpkin puree, 1 1/2 teaspoons pumpkin pie spice.

How to make it: 1. Press the crumbs and butter into a parchment lined 9 by 13 inch pan and bake at 350°F for 10 minutes. 2. Beat cream cheese, sugar, eggs and vanilla until smooth. 3. Move 1 cup of batter to another bowl and stir in the pumpkin and spice. 4. Spread the plain batter over the crust, dollop the pumpkin batter on top and swirl with a knife. 5. Bake 30 to 35 minutes, cool, then chill at least 4 hours before cutting into squares.

Pecan Pie Cheesecake

Pecan pie cheesecake gives you the gooey, toasty top everyone fights over without the very sweet filling underneath. A creamy cheesecake bakes first, then a quick stovetop topping of brown sugar, butter, cream and a splash of maple syrup goes on while it is still warm. The nuts stay crunchy and the topping sets into a glossy layer as the cake chills. Among Thanksgiving pie mashups this one is a make ahead hero, because it tastes even better on day two once the layers settle together.

You will need: 1 1/2 cups graham cracker crumbs, 5 tablespoons melted butter, 24 ounces cream cheese, 3/4 cup sugar, 3 eggs, 1/2 cup sour cream, 1 teaspoon vanilla, 1/2 cup brown sugar, 4 tablespoons butter, 1/4 cup maple syrup, 1/4 cup heavy cream, 1 1/2 cups pecan halves.

How to make it: 1. Press the crumbs and melted butter into a 9 inch springform pan and bake at 350°F for 8 minutes. 2. Beat cream cheese, sugar, eggs, sour cream and vanilla, pour into the crust and bake at 325°F for 55 to 65 minutes. 3. Simmer brown sugar, butter, maple syrup and cream for 2 minutes, then stir in the pecans. 4. Spoon the topping over the warm cheesecake. 5. Cool, then chill at least 6 hours before serving.

Sweet Potato Pie Cake, One of the Coziest Thanksgiving Pie Mashups

Sweet potato pie cake is a Southern style answer for families split between cake people and pie people. Two layers of moist, spiced sweet potato cake sandwich a silky sweet potato custard, then a thin coat of brown sugar cream cheese frosting holds everything together. Candied pecans around the edge add crunch. Roast the sweet potatoes instead of boiling them for a deeper flavor, and let the custard set fully in the fridge before stacking so the layers stay level when you slice.

You will need: 1 box spice cake mix plus the eggs and oil it calls for, 2 cups mashed roasted sweet potato (divided), 1/2 cup brown sugar, 2 eggs, 1/2 cup evaporated milk, 1 teaspoon cinnamon, 8 ounces cream cheese, 1/4 cup softened butter, 2 cups powdered sugar, 1 cup candied pecans.

How to make it: 1. Stir 1 cup of sweet potato into the cake batter and bake in two 9 inch round pans as the box directs. 2. Whisk the remaining sweet potato with brown sugar, eggs, evaporated milk and cinnamon, then bake in a parchment lined 9 inch round pan at 350°F for 25 to 30 minutes until set. 3. Chill the custard and cool the cakes completely. 4. Beat cream cheese, butter and powdered sugar into a frosting. 5. Stack cake, custard and cake, frost thinly and ring the top with pecans.

Apple Crisp Pie

Apple crisp pie keeps the flaky bottom crust of a classic apple pie but swaps the top crust for a buttery oat crumble. That means no rolling, no lattice weaving and no worrying about a soggy lid. The crumble bakes up crisp and golden while the apples underneath turn soft and jammy. It is a smart first pick if you are new to Thanksgiving pie mashups and short on time. Serve it warm with a scoop of vanilla ice cream, and expect the crunchy corner pieces to disappear first.

You will need: 1 unbaked 9 inch pie crust, 6 cups sliced apples, 1/2 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1 tablespoon lemon juice, 3/4 cup rolled oats, 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter.

How to make it: 1. Heat the oven to 375°F and fit the crust into a pie plate. 2. Toss the apples with sugar, 2 tablespoons flour, cinnamon and lemon juice and pile them into the crust. 3. Rub the oats, 1/2 cup flour, brown sugar and butter together into clumps and scatter over the apples. 4. Bake 50 to 60 minutes, covering loosely with foil if the top browns too fast. 5. Cool at least 1 hour so the filling sets.

Chocolate Pecan Pie Brownies

Chocolate pecan pie brownies are what happens when the brownie pan and the pie plate share an oven. A fudgy brownie base bakes partway, then a classic pecan pie filling of eggs, brown sugar, corn syrup and toasted pecans is poured on top. The second bake turns that layer into a shiny, chewy crown. Cut them small, because they are rich. These Thanksgiving pie mashups are also sturdy, so they pack well on a cookie tray or go home with guests at the end of the night.

You will need: 1 box brownie mix plus the eggs, oil and water it calls for, 2 eggs, 1/2 cup brown sugar, 1/2 cup light corn syrup, 2 tablespoons melted butter, 1 teaspoon vanilla, 1 1/2 cups chopped pecans.

How to make it: 1. Heat the oven to 350°F and spread the brownie batter in a lined 9 by 13 inch pan. 2. Bake 18 minutes. 3. Whisk the eggs, brown sugar, corn syrup, butter and vanilla, then stir in the pecans. 4. Pour over the hot brownies and bake 20 to 25 minutes more until the topping is set. 5. Cool completely before cutting into squares.

Cranberry Curd Tart With a Gingersnap Crust

A cranberry curd tart is the bright, tangy palate cleanser a heavy holiday table needs. Fresh cranberries are cooked down, strained and whisked with butter and eggs into a silky ruby curd. It sits in a crisp crust made from crushed gingersnap cookies, so the spice of gingerbread meets the zing of cranberry sauce in every bite. It slices beautifully when cold and can be made a full day ahead. Sugared cranberries and a few dots of whipped cream make it look bakery worthy, and it proves Thanksgiving pie mashups do not all have to be rich and heavy.

You will need: 2 cups gingersnap cookie crumbs, 5 tablespoons melted butter, 12 ounces fresh cranberries, 3/4 cup sugar, 1/2 cup orange juice, 3 eggs plus 2 yolks, 6 tablespoons butter, whipped cream for topping.

How to make it: 1. Press the crumbs and melted butter into a 9 inch tart pan and bake at 350°F for 10 minutes. 2. Simmer the cranberries, sugar and orange juice until the berries burst, then blend and strain. 3. Return to low heat, whisk in the eggs and yolks and stir until thick, then whisk in the butter. 4. Pour into the crust and bake at 325°F for 10 minutes. 5. Chill at least 4 hours and decorate with whipped cream before serving.

The Piecaken, the Tallest of the Thanksgiving Pie Mashups

The piecaken is the most dramatic of all Thanksgiving pie mashups: whole pies baked inside layers of cake and stacked into one towering dessert. A popular version puts pecan pie at the bottom, pumpkin pie in the middle and apple pie on top, with spice cake batter poured around each pie before baking. It takes planning, but every layer can be baked a day ahead and assembled the next morning. Slice with a long serrated knife and serve small pieces, since one wedge is basically three desserts.

You will need: 1 baked 8 inch pecan pie, 1 baked 8 inch pumpkin pie, 1 baked 8 inch apple pie, 2 boxes spice cake mix plus the eggs, oil and water they call for, about 32 ounces cream cheese frosting, whipped cream and pecans to garnish.

How to make it: 1. Bake each pie in an 8 inch disposable pan, cool completely and chill. 2. Grease three 9 inch round cake pans, pour a thin layer of batter into each, set one pie (out of its pan) on top and cover with more batter. 3. Bake at 350°F for 35 to 45 minutes until a toothpick in the cake part comes out clean. 4. Cool and chill the layers. 5. Stack the pecan, pumpkin and apple layers with frosting between, frost the outside and garnish.

Mini Pie Sampler Baked in a Muffin Tin

A mini pie sampler in a muffin tin is the clever fix for guests who want a taste of everything. Instead of baking four full pies, you press rounds of dough into a 12 cup muffin tin and fill each cup with a different filling, such as pumpkin, pecan, apple and cherry. Everyone gets a bite sized pie of each kind, and there is no awkward slicing at the table. Of all the Thanksgiving pie mashups here, this is the easiest one to share. Kids love choosing their own, and leftovers freeze well in a sealed bag for weekend treats.

You will need: 2 refrigerated pie crusts, 3/4 cup prepared pumpkin pie filling, 3/4 cup pecan pie filling, 1 cup diced apples tossed with cinnamon sugar, 3/4 cup cherry pie filling, 1 beaten egg, whipped cream for topping.

How to make it: 1. Heat the oven to 375°F and cut the crusts into 12 rounds about 4 inches wide. 2. Press each round into a greased muffin cup. 3. Fill three cups with each filling, keeping them about three quarters full. 4. Add small lattice strips to the fruit cups and brush the edges with egg. 5. Bake 20 to 25 minutes until golden, cool 10 minutes and lift out with a butter knife.

Cherry Pie Cheesecake

Cherry pie cheesecake brings a bright pop of red to a table full of browns and oranges. It is a creamy New York style cheesecake crowned with a thick layer of cherry pie filling, so you get the tart, jammy fruit of a cherry pie with a much easier crust. A homemade topping made from frozen tart cherries tastes fresher than canned and takes about 10 minutes on the stove. Spoon it on just before serving so the color stays glossy and the crust stays crisp. It is a fresh, fruity break from the nutty Thanksgiving pie mashups on this list.

You will need: 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 32 ounces cream cheese, 1 cup sugar, 4 eggs, 1 cup sour cream, 1 teaspoon vanilla, 3 cups frozen tart cherries, 1/2 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice.

How to make it: 1. Press the crumbs and butter into a 9 inch springform pan and bake at 350°F for 10 minutes. 2. Beat cream cheese, 1 cup sugar, eggs, sour cream and vanilla until smooth, pour in and bake at 325°F for 65 to 75 minutes. 3. Turn off the oven, crack the door and leave the cheesecake inside for 1 hour. 4. Simmer the cherries, 1/2 cup sugar, cornstarch and lemon juice until thick, then cool. 5. Chill the cheesecake overnight and add the cherries before slicing.

Dutch Apple Pie With a Cheddar Crust

Dutch apple pie with a cheddar crust leans into the old New England habit of serving a wedge of sharp cheese with apple pie. Here the cheese goes right into the dough, so the crust bakes up savory, flaky and golden while a brown sugar crumb covers the cinnamon apples. The salty, tangy crust makes the sweet filling taste even more like fall, and it may be the most surprising of these Thanksgiving pie mashups. If your family still wants the traditional lineup too, our gallery of Thanksgiving pies that deserve a spot next to Grandma’s pumpkin covers the classics.

You will need: 1 1/4 cups flour, 1 cup finely shredded sharp cheddar, 1/2 cup cold butter, 3 to 4 tablespoons ice water, 6 cups sliced apples, 1/2 cup sugar, 1 teaspoon cinnamon, 2 tablespoons flour, 3/4 cup flour, 1/2 cup brown sugar, 1/3 cup cold butter.

How to make it: 1. Pulse 1 1/4 cups flour, the cheddar and 1/2 cup butter until crumbly, add ice water until the dough holds together and chill 30 minutes. 2. Roll it out and fit it into a 9 inch pie plate. 3. Toss the apples with sugar, cinnamon and 2 tablespoons flour and fill the crust. 4. Rub 3/4 cup flour, brown sugar and 1/3 cup butter together and scatter over the apples. 5. Bake at 375°F for 55 to 65 minutes until bubbly, then cool 2 hours before slicing.

Pear Ginger Slab Pie for a Crowd

Pear ginger slab pie is the answer when one round pie will not feed the crowd. Baked in a rimmed sheet pan, it gives you 20 or more neat squares from a single bake. Ripe but firm pears hold their shape, while chopped candied ginger adds a warm, gentle heat that keeps the filling from tasting flat. A sprinkle of coarse sugar on the top crust bakes into a sparkly crunch. It cuts cleanly at room temperature, so it is one of the easiest Thanksgiving pie mashups to carry to a potluck.

You will need: 4 refrigerated pie crusts, 10 cups sliced firm ripe pears, 3/4 cup sugar, 1/4 cup cornstarch, 1/3 cup chopped candied ginger, 1 tablespoon lemon juice, 1 beaten egg, coarse sugar.

How to make it: 1. Heat the oven to 375°F. 2. Roll two crusts together into a large rectangle and line a 10 by 15 inch rimmed pan. 3. Toss the pears with sugar, cornstarch, ginger and lemon juice and spread them in the crust. 4. Roll the other two crusts into a top layer, seal the edges, cut vents, brush with egg and sprinkle with coarse sugar. 5. Bake 45 to 55 minutes until golden and bubbling, then cool before cutting.

Pumpkin Pie Crunch Cake Closes Out the Thanksgiving Pie Mashups

Pumpkin pie crunch cake, sometimes called pumpkin dump cake, is a church supper favorite that tastes like pumpkin pie wearing a buttery cobbler topping. A spiced pumpkin custard goes into the pan first, dry yellow cake mix is sprinkled over it, and melted butter and pecans finish the top. In the oven the custard sets like pie filling while the topping bakes into a crisp, golden crust. Serve it warm or cold with whipped cream, and it will likely be the first empty dish on the table and a fitting finale for your Thanksgiving pie mashups.

You will need: 1 can (15 ounces) pumpkin puree, 1 can (12 ounces) evaporated milk, 1 cup sugar, 3 eggs, 2 teaspoons pumpkin pie spice, 1 box yellow cake mix, 1 cup chopped pecans, 3/4 cup melted butter.

How to make it: 1. Heat the oven to 350°F and grease a 9 by 13 inch pan. 2. Whisk the pumpkin, evaporated milk, sugar, eggs and spice and pour into the pan. 3. Sprinkle the dry cake mix evenly over the top, then the pecans. 4. Drizzle the melted butter over everything. 5. Bake 50 to 60 minutes until golden and set, then cool 30 minutes before serving.