12 Sweet Fall Pies Beyond Pumpkin to Bake Now

Pumpkin gets all the glory, but fall pie season is so much bigger. These sweet fall pies — apple, pecan, sweet potato, and more — bring orchard and harvest flavors to your table.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Double-Crust Apple Pie

Flaky, buttery, cinnamon-spiced — the fall pie gold standard.

Ingredients

• 2 pie crusts
• 6 Granny Smith apples, sliced
• 3/4 cup sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp butter
• 1 tbsp lemon juice

Instructions

1. Heat oven to 425°F.
2. Toss apples with sugar, flour, cinnamon, nutmeg, and lemon juice.
3. Line a pie dish with one crust; fill with apples.
4. Dot with butter; top with second crust and crimp.
5. Cut vents; bake 45-50 minutes until golden and bubbly.
6. Cool 3 hours before slicing.

2. Bourbon Pecan Pie

Gooey, nutty, with a whisper of bourbon warmth.

Ingredients

• 1 pie crust
• 1 cup corn syrup
• 1 cup pecans
• 3/4 cup brown sugar
• 3 eggs
• 1/4 cup melted butter
• 1 tsp vanilla
• 1/2 tsp salt

Instructions

1. Heat oven to 350°F.
2. Whisk corn syrup, brown sugar, eggs, butter, vanilla, bourbon, and salt.
3. Stir in pecans; pour into the crust.
4. Bake 55-60 minutes until the center barely jiggles.
5. Cool completely so the filling sets.

3. Silky Sweet Potato Pie

Southern classic with velvety spiced sweet potato custard.

Ingredients

• 1 pie crust
• 2 cups mashed sweet potatoes
• 3/4 cup sugar
• 2 eggs
• 1/2 cup evaporated milk
• 1/4 cup melted butter
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Instructions

1. Heat oven to 350°F.
2. Whisk sweet potatoes, sugar, eggs, milk, butter, and spices.
3. Pour into the pie crust.
4. Bake 50-55 minutes until set at the edges.
5. Cool 2 hours; serve with whipped cream.

4. Mixed Berry Lattice Pie

Jewel-toned berries under a golden lattice top.

Ingredients

• 1 pie crust
• 5 cups mixed berries, frozen
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla
• 2 tbsp butter
• 1 tbsp coarse sugar

Instructions

1. Heat oven to 400°F.
2. Toss berries with sugar, cornstarch, lemon, and vanilla.
3. Fill the crust; weave a lattice top.
4. Dot with butter; sprinkle coarse sugar.
5. Bake 50-55 minutes until bubbly.
6. Cool 4 hours for clean slices.

5. Ginger Pear Pie

Delicate pears warmed with fresh ginger spice.

Ingredients

• 2 pie crusts
• 6 cups sliced pears
• 1/2 cup sugar
• 1/4 cup flour
• 1 tsp ginger
• 1/2 tsp cinnamon
• 2 tbsp butter
• 1 tbsp lemon juice

Instructions

1. Heat oven to 425°F.
2. Toss pears with sugar, flour, ginger, cinnamon, and lemon.
3. Fill the bottom crust; dot with butter.
4. Top with the second crust; crimp and vent.
5. Bake 45 minutes until golden.
6. Cool 2 hours before serving.

6. Key Lime Harvest Pie

Tart, creamy, and refreshingly different for fall.

Ingredients

• 1 graham cracker crust
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice
• 4 egg yolks
• 1 tbsp lime zest
• 1 cup whipped cream
• lime slices
• 1 tsp vanilla

Instructions

1. Heat oven to 350°F.
2. Whisk condensed milk, lime juice, yolks, zest, and vanilla.
3. Pour into the crust.
4. Bake 15 minutes until just set.
5. Chill 4 hours; top with whipped cream and lime.

7. Cranberry Orange Pie

Tart cranberries brightened with fresh orange.

Ingredients

• 1 pie crust
• 4 cups cranberries
• 1 1/2 cups sugar
• 1/4 cup orange juice
• 2 tbsp cornstarch
• 1 tbsp orange zest
• 2 tbsp butter
• 1 tsp cinnamon

Instructions

1. Heat oven to 400°F.
2. Simmer cranberries, sugar, and orange juice 10 minutes.
3. Stir in cornstarch, zest, and cinnamon.
4. Pour into the crust; dot with butter.
5. Bake 35-40 minutes until bubbly.
6. Cool completely before slicing.

8. Maple Walnut Pie

Deep maple flavor with crunchy toasted walnuts.

Ingredients

• 1 pie crust
• 1 cup maple syrup
• 3/4 cup brown sugar
• 3 eggs
• 1/4 cup melted butter
• 1 tsp vanilla
• 1 1/2 cups walnuts
• 1/2 tsp salt

Instructions

1. Heat oven to 350°F.
2. Whisk maple syrup, brown sugar, eggs, butter, vanilla, and salt.
3. Stir in walnuts; pour into the crust.
4. Bake 50-55 minutes until set.
5. Cool 3 hours; serve with vanilla ice cream.

9. Cinnamon Peach Pie

Late-harvest peaches with cozy cinnamon spice.

Ingredients

• 2 pie crusts
• 5 cups sliced peaches
• 3/4 cup sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 2 tbsp butter
• 1 tbsp lemon juice
• 1 tsp vanilla

Instructions

1. Heat oven to 425°F.
2. Toss peaches with sugar, flour, cinnamon, lemon, and vanilla.
3. Fill the bottom crust; dot with butter.
4. Add top crust; crimp and vent.
5. Bake 45-50 minutes until golden.
6. Cool 3 hours before slicing.

10. Silky Chocolate Silk Pie

Cloud-like chocolate mousse in a cookie crust.

Ingredients

• 1 chocolate cookie crust
• 1 1/2 cups chocolate chips
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp vanilla
• 1 cup whipped cream
• chocolate shavings
• 1/4 tsp sea salt

Instructions

1. Heat cream; pour over chocolate chips and butter.
2. Stir until smooth; add vanilla and salt.
3. Pour into the crust.
4. Chill 4 hours until firm.
5. Top with whipped cream and shavings.

11. Apple Cranberry Pie

The best of orchard and bog in one ruby-studded pie.

Ingredients

• 1 pie crust
• 3 cups diced apples
• 2 cups fresh cranberries
• 3/4 cup sugar
• 1/4 cup flour
• 1 tsp cinnamon
• 2 tbsp butter
• 1 tbsp orange zest

Instructions

1. Heat oven to 400°F.
2. Toss apples, cranberries, sugar, flour, cinnamon, and zest.
3. Fill the crust; dot with butter.
4. Add a lattice or full top crust.
5. Bake 50-55 minutes until bubbly.
6. Cool 3 hours for the filling to set.

12. Buttermilk Chess Pie

Old-fashioned custard pie with caramelized sugary top.

Ingredients

• 1 pie crust
• 1 cup buttermilk
• 1 1/2 cups sugar
• 3 eggs
• 1/2 cup melted butter
• 3 tbsp flour
• 1 tsp vanilla
• 1/2 tsp nutmeg

Instructions

1. Heat oven to 350°F.
2. Whisk buttermilk, sugar, eggs, butter, flour, and vanilla.
3. Pour into the crust; sprinkle with nutmeg.
4. Bake 50-55 minutes until golden and just set.
5. Cool 2 hours; the center firms as it cools.