Every family has two kinds of people at Thanksgiving: Team Pumpkin and Team Pecan. You know exactly who’s who. One camp guards the pumpkin pie like it’s a family heirloom. The other is quietly eyeing that glossy, nutty pecan slice before the turkey’s even carved.

This year, we’re settling it once and for all. (Spoiler: everybody wins, because we’re making both.)

And the numbers back up the drama. When food lovers across the country search for Thanksgiving pie recipes, pumpkin pie tops the list in 26 states, with pecan pie close behind in second. So whichever team you’re on, you’re in very good company.

In this post, you’ll get two easy, crowd-pleasing pie recipes, our favorite pro kitchen hacks, money-saving tips for feeding a crowd, and a make-ahead timeline so you’re not rolling dough at midnight on Wednesday. Grab your apron, friend. Let’s bake.

Why the Spice Makes (or Breaks) the Pie

Confession time. A few Thanksgivings ago, we baked a pumpkin pie that looked gorgeous and tasted like... sweet orange cardboard. The culprit? A jar of cinnamon that had been hiding in the back of the cabinet for who knows how long.

Here’s the thing: ground spices lose their punch over time. And in a pie where spice IS the flavor, tired spices mean a flat, forgettable dessert.

That’s why we reach for Watkins Organic Pumpkin Pie Spice. One jar blends cinnamon, ginger, nutmeg, allspice, and cloves in perfect balance, so you skip buying and measuring five separate spices. (Your wallet and your pantry shelf say thank you.) Yes, this spice makes your whole house smell like fall heaven.

For Team Pecan, the secret weapon is Watkins Pure Vanilla Extract. A good splash turns a sugary filling into something rich, warm, and bakery-worthy. A pinch of Watkins Cinnamon seals the deal.

And for the grand finale? Watkins Pumpkin Spice Extract takes your whipped cream topping from plain to“Okay, who made THIS?” A few drops give you smooth pumpkin-spice flavor with zero gritty specks. (Trust us, it’s a game changer for your morning latte too.)

Watkins has been crafting spices and extracts since 1868. That’s more than 150 years of Thanksgiving dinners, so you can trust the flavor will show up for yours too.

👉🏾 [Order Watkins Products Here]

Team Pumpkin: Classic Creamy Pumpkin Pie

Prep: 15 minutes · Bake: 55 to 65 minutes · Cool: 2 hours · Serves: 8

This is the pumpkin pie of your childhood dreams: silky, perfectly spiced, and sturdy enough to survive the car ride toGrandma’ss.

Ingredients

• 1 unbaked 9-inch deep-dish pie crust (homemade or store-bought)
• 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
• 3/4 cup packed light brown sugar
• 2 teaspoons Watkins Organic Pumpkin Pie Spice
• 1/2 teaspoon salt
• 2 large eggs
• 1 can (12 oz) evaporated milk
• 1 teaspoon Watkins Pure Vanilla Extract

Instructions

1. Heat the oven to 425°F. Place the Crust in the pie pan and crimp the edges.
2. In a large bowl, whisk the pumpkin, brown sugar, Pumpkin Pie Spice, and salt until smooth.
3. Whisk in the eggs one at a time, then slowly whisk in the evaporated milk and vanilla.
4. Pour the filling into the Crust. Place the pie on a baking sheet to catch drips.
5. Bake at 425°F for 15 minutes, then lower the oven to 350°F. Bake for 40 to 50 more minutes, until the edges are set and the center has a slight jiggle.
6. Cool on a wire rack for at least 2 hours, then refrigerate until ready to serve.

Pro kitchen hacks

• No-crack trick: When the pie is done, turn off the oven and crack the door open. Let the pie cool inside for 30 minutes. Slower cooling means fewer cracks across the top.
• Pumpkin spice whipped cream: Beat 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/4 teaspoon Watkins Pumpkin Spice Extract until soft peaks form. Want it bolder? Add up to 1/4 teaspoon more. Instant “Wow, did you make this?”
• Extra-spiced filling (optional): If your crew loves a bold pie, cut the Pumpkin Pie Spice to 1 1/2 teaspoons and add 1/2 teaspoon Pumpkin Spice Extract along with the vanilla. Don’t go heavier; a little extract goes a long way.
• Crust shield: If the edges brown too fast, cover them with foil strips.

Team Pecan: Homemade Classic Pecan Pie

Prep: 15 minutes · Bake: 50 to 60 minutes · Cool: 3 hours · Serves: 8

Gooey, nutty, caramel-y, and just a little bit extra. Pecan pie is the Southern sweetheart of the Thanksgiving table.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 1/2 cups pecan halves
• 3 large eggs
• 1 cup light corn syrup
• 3/4 cup packed light brown sugar
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 teaspoons Watkins Pure Vanilla Extract
• 1/4 teaspoon Watkins Pure Cinnamon
• 1/2 teaspoon salt

Instructions

1. Heat the oven to 350°F. Spread the pecans on a baking sheet and toast for 5 to 7 minutes, until fragrant. Let them cool.
2. Fit the Crust into a 9-inch pie plate and crimp the edges.
3. In a large bowl, whisk the eggs. Add the corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Whisk until smooth.
4. Scatter the toasted pecans in the Crust, then pour the Crust filling over the top.
5. Bake 50 to 60 minutes, until the center is mostly set and puffs slightly. Tent the edges with foil after 30 minutes if they’re browning fast.
6. Cool completely on a wire rack for at least 3 hours so the filling sets before slicing.

Pro kitchen hacks

• Toast those pecans: Five minutes in the oven gives you deeper, roastier flavor. Don’t skip it.
• The jiggle test: Give the pan a gentle nudge. The edges should be firm, and the center should wobble just slightly, like set gelatin, not liquid.
• Bourbon twist (adults only): Add 1 tablespoon bourbon with the vanilla for a grown-up version.

Thanksgiving Pie on a Budget: Cost-Saving Tips

Feeding a crowd adds up fast. Here’s how to make two showstopper pies without blowing your holiday grocery budget.

• One jar, five spices. Watkins Organic Pumpkin Pie Spice replaces separate jars of cinnamon, ginger, nutmeg, allspice, and cloves. Buy less, store less.
• Buy pecans in bulk. Warehouse clubs usually beat grocery store prices. Freeze the extras in an airtight bag, and you’re set for Christmas cookies too.
• Canned beats fresh (seriously). Canned pumpkin purée costs less than a whole pie pumpkin and gives you more consistent results. Even pro bakers use it.
• Make your own Crust. Flour, butter, crust salt, and water cost a fraction of store-bought crusts. (Recipe below.)
• Go slab pie for big crowds. Bake either filling in a rimmed 9x13 pan (double the recipe) to serve 16 to 20 people for about the cost of two pies.
• Shop the sales early. Baking staples like evaporated milk, brown sugar, and corn syrup often go on sale in early November. Stock up then.

Easy All-Butter Pie Crust (Makes One 9-Inch Crust)

• 1 1/4 cups crust-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3 to 4 tablespoons ice water

1. Whisk the flour and salt. Cut in the butter with a pastry blender or your fingertips until it forms pea-sized pieces.
2. Sprinkle in ice water 1 tablespoon at a time, tossing with a fork, until the dough just holds together when squeezed.
3. Shape into a disc, wrap tightly, and refrigerate at least 1 hour before rolling.

Make-Ahead Plan: Prep Now, Relax Later

The secret to a calm Thanksgiving? Do the pie work before the turkey takes over your oven. Thanksgiving 2026 lands on Thursday, November 26, so here’s your countdown.

1. 3 to 4 weeks out (now!): Check your spice drawer. If your spices are more than a year old or don’t smell like much, it’s time to restock. 👉🏾 [Order Watkins Products Here] so they arrive in plenty of time.
2. 1 to 3 weeks out: Make pie crust dough, wrap the discs tightly, and freeze. They keep up to 3 months.
3. Weekend before: Buy pecans, canned pumpkin, evaporated milk,k and other staples.
4. Tuesday: Move frozen dough to the fridge to thaw overnight. Toast the pecans.
5. Wednesday morning: Bake the pecan pie. Once it’s cool, cover it and refrigerate (it’s an egg-based pie). Pull it out an hour before serving.
6. Wednesday afternoon: Bake the pumpkin pie, then cool and refrigerate overnight. Custard pies always go in the fridge.
7. Thursday: Whip the spiced cream, slice and take a bow.

Bonus: This exact plan works for Christmas too. Make a double batch of dough now and freeze half for December.

Thanksgiving Pie FAQ

Can I make pumpkin pie the day before Thanksgiving? Yes, and you should! Pumpkin pie actually slices more cleanly after a night in the fridge. Bake it Wednesday, let it cool completely, and refrigerate it covered.

Does pecan pie need refrigeration? Yes. Because the filling contains eggs, store it covered in the fridge after it cools. Let it sit at room temperature for about an hour before serving.

Can I freeze pumpkin or pecan pie? Both freeze well for up to 1 to 2 months. Wrap the fully cooled pie tightly in plastic wrap and foil, then thaw overnight in the fridge.

What can I use instead of pumpkin pie spice? You can mix cinnamon, ginger, nutmeg, allspice, and cloves yourself, but a ready-made blend like Watkins Organic Pumpkin Pie Spice saves time, money, and five separate measuring spoons.

Can I use pumpkin spice extract instead of pumpkin pie spice? Not as a full swap. Ground spice gives the filling its body, color,r and cozy depth. Use Watkins Pumpkin Spice Extract as a booster instead: add a small splash to the filling, or use our favorite in the whipped cream on top.

Why did my pumpkin pie crack? Usually it’s overbaking or cooling too fast. Pull the pie when the center still jiggles slightly, then let it cool slowly in the turned-off oven with the door cracked.

How do I keep my pie crust from burning? Cover the edges with foil strips or a pie shield partway through baking.

The Verdict: Everybody Wins

So, Team Pumpkin or Team Pecan? Here’s our official ruling: make both, and let the family fight it out at the dessert table. Whichever slice you choose, great pie starts with great spice, and Watkins has been making Thanksgiving taste like Thanksgiving for more than 150 years.

Now tell us in the comments: which team are you on? 🥧

👉🏾 [Order Watkins Products Here] and stock your spice shelf before the holiday rush.

Don’t lose this recipe! Save it to your Thanksgiving board on Pinterest, share it in the family group chat (and start the debate early), and subscribe to Sweetofood.co for more holiday recipes, kitchen hacks, and our upcoming Friendsgiving on a Budget menu.

Disclaimer: All opinions expressed are my own. I am not a professional, and the information shared should not be considered professional, legal, medical, or financial advice. Please use your own judgment before trying any recipes, tips, or recommendations. This blog may contain affiliate links, and I may earn a commission at no additional cost to you. I appreciate your support.