Which Pie Is Your Thanksgiving Soulmate?

Ah, pumpkin pie. The old stand-by. The classic Thanksgiving love story. You're an old soul, just looking for something traditional and dependable, ready to settle down. Well, my friend, pumpkin pie is ready to settle down in your stomach and provide you with the wholesome, classic flavor that you've been missing in life.

What you'll need:
1 (15 ounce) can pumpkin

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch) unbaked pie crust


How to make it:

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Recipe from EAGLE BRAND® at allrecipes.com.

You're ready for an all-American love affair with the sweetest little pie in the nation. Apple pie is here to entice your family with its sweet cinnamon flavor and keep them wanting more of its perfectly fork-tender texture. Yes. Apple pie is your soulmate this Thanksgiving and every holiday of the year.

What you'll need:

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

6 cups thinly sliced, peeled apples (6 medium)

3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice


Here's how to make it:

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Recipe from pillsbury.com.

You're looking for a pie that's adventurous and daring, something unexpected and unconventional, a pie that will add zest to your life and zing to your holidays. You're looking for a key lime pie. Sure, it may be out of season, but love is a funny thing, and when it's right, it's right. So, bring your key lime pie to the Thanksgiving table this year with no fear. Your family may be surprised, but they'll love it just the same.

What you'll need:

18 whole Graham Crackers (the 4-section Large Pieces)

1/3 cup Sugar

1/3 cup Butter, Melted

1 Tablespoon (heaping) Lime Zest

1/2 cup Lime Juice

2 whole Egg Yolks

1 can (14 Oz) Sweetened Condensed Milk


How to make it:

1. Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

2. Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with sweetened whipped cream and more grated lime zest.

Recipe from The Pioneer Woman.

You're looking for a pie that can give you everything, the sweet and the savory, the fresh, the fruity, the creamy, and the crunchy. You want the pie who has it all, and you're not going to settle for anything less. Your soulmate is the Strawberry-Pretzel Icebox Pie. It has everything a person could ever dream of and it's sure to impress the family.

What you'll need:

2 cups finely crushed pretzel sticks

3/4 cup butter, melted

1/4 cup firmly packed light brown sugar

2 cups sliced fresh strawberries

1 (14-oz.) can sweetened condensed milk

1/2 (8-oz.) package cream cheese, softened

4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)

2 cups whipping cream, divided

1/3 cup granulated sugar


How to make it:

1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

2. Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

3. Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.

4. Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.

5. Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.

Recipe from Mary Allen Perry from Southern Living, on myrecipes.com.

You're looking for a pie that's rich, full of flavor, but simple and completely fuss-free. Your soulmate is a fudge pie this Thanksgiving. It may not be the flashiest pie, but it will almost certainly be the tastiest and most comforting, leaving you and your relatives satisfied and content.

Here's what you'll need:

2 squares (2-ounces) semisweet chocolate

1/2 cup (1 stick) butter

1 cup sugar

2 eggs, beaten

1 (9-inch) unbaked pie crust


Here's how to make it:

1. Preheat oven to 375 degrees F.

2. Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

Recipe from Paula Deen at foodnetwork.com.

You're looking for a pie that will turn your frown and your world upside down. You're looking for a pie that's not so much a pie as it is a dessert. Your Thanksgiving soulmate is a blackberry cobbler. You're ready to shake things up a bit while still maintaining a sense of tradition. So, go upside down with this cobbler.

What you'll need:

2 1/2 cups fresh or frozen (thawed and drained) blackberries (do not use blueberries)

1 cup sugar

1 cup Gold Medal™ all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup butter, melted

Cream, whipped cream or ice cream, if desired


Here's how to make it:

1. In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.

2. In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.

3. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Recipe from Betty Crocker.