10 Autumn Pie Recipes That Will Make A Delicious Dessert

We hear you, we hear you! No more apple pie and no more pumpkin pie either. Turns out, we’re just as tired of those pie recipes as you are. With Autumn fast approaching, we want something different and new! So we made a list of 10 autumn pie recipes that will make a delicious dessert.

1. Oreo Cookie Pie

Autumn is when the holidays start rolling around and we all put on a little more weight and become more jolly. A list of Autumn pie recipes wouldn’t be complete without this one.

Ingredients:

Directions:

Spread softened ice cream evenly inside piecrust; freeze 1 hour. Whisk together half-and-half and pudding mix in a medium bowl until blended and thickened, about 2 minutes. Spoon mixture evenly over frozen ice cream in piecrust. Freeze 1 hour. Meanwhile, crush 5 of the cookies. Place whipped topping in a bowl; fold in crushed cookies. Spread mixture evenly over frozen chocolate layer in piecrust. Freeze 30 minutes. Meanwhile, crush remaining 5 cookies. Sprinkle pie with remaining crushed cookies; slice and serve.

2. Transparent Pie

Hold onto your hat because this Autumn pie recipes one that you’ve never heard of and is going to knock your socks off. The directions are a little bit lengthy but it’s worth it in the end!

Ingredients:

Single-Crust Pie Pastry

Sugared cranberries:

1 1/2 cups water

2 3/4 cups granulated sugar, divided

2 cups fresh cranberries (about 8 oz.)

Créme fraÎche:

2 (8-oz.) containers crème fraîche

6 tablespoons granulated sugar

1 teaspoon vanilla extract

Filling:

1 1/2 cups granulated sugar

4 teaspoons all-purpose flour

1/8 teaspoon kosher salt

6 tablespoons unsalted butter, melted

3 large eggs

1/2 cup half-and-half or evaporated milk

1/2 teaspoon pure vanilla extract

Directions:

Prepare the Sugared Cranberries: Stir together water and 1 3/4 cups of the sugar in a medium saucepan. Place over medium, and bring to a simmer, stirring often until sugar dissolves. Continue simmering sugar syrup, without letting it boil, until it thickens slightly, 8 to 10 minutes. Remove from heat, and cool until warm, about 5 minutes. (If cranberries are combined with the sugar syrup when it is too hot, they may burst from the heat.) Combine fresh cranberries and warm sugar syrup in a large bowl. Cool to room temperature, stirring occasionally. Cover bowl, and chill 8 hours or overnight. Sprinkle a rimmed baking sheet with 1/2 cup of the sugar. Pour chilled cranberry mixture through a wire-mesh strainer over a bowl. (Reserve cranberry syrup in bowl for another use.) Spread cranberries in a single layer on sugar on baking sheet. Sprinkle with remaining 1/2 cup sugar. Gently shake baking sheet, making sure cranberries are evenly coated with sugar. Let stand, uncovered, until cranberries are dry and crisp, about 2 hours. Shake off any excess sugar on cranberries, and place in an airtight container. Store at room temperature for up to 2 days. Prepare the Crust: Preheat oven to 375°F. Unwrap chilled pie dough disk from Single-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch glass pie plate; fold edges under, and crimp. Line pastry with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven 15 minutes. Transfer crust to a wire rack; remove pie weights and parchment, and let crust cool, about 30 minutes. Increase oven temperature to 400°F. Prepare the Filling: Whisk together sugar, flour, and salt in a large bowl. Add melted butter to flour mixture, stirring with a fork until mixture is combined and resembles damp sand. Whisk eggs in a medium bowl until well beaten. Add half-and-half and vanilla, and whisk until well combined. Pour egg mixture over sugar-butter mixture, and whisk to combine into a smooth, thick, creamy yellow filling. Pour into prepared piecrust. Bake at 400°F for 5 minutes. Reduce oven temperature to 375°F. Bake until edges puff up and center is fairly firm, wiggling only slightly when you gently nudge pie plate, about 35 minutes. Transfer pie to a wire rack, and cool to room temperature, about 2 hours. Prepare the Whipped Crème Fraîche: Beat crème fraîche with an electric mixer in a large bowl on medium-high speed until soft and lightened in texture, about 2 minutes. Add sugar and vanilla, and beat until smooth, fluffy, and well combined, about 2 minutes. Cover and chill until ready to serve. Top pie with Whipped Crème Fraîche and Sugared Cranberries.

3. Bacon Apple Pie

We know we said no apple pie in an autumn pie recipes list but this pie is so different! And c’mon, who doesn’t love bacon?

Ingredients:

1/2 (14.1-oz.) package refrigerated piecrusts

3/4 cup firmly packed light brown sugar

2 tablespoons cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

6 cups (1/2-inch-thick) slices peeled Fuji apple (5 apples)

10 to 12 applewood-smoked country bacon slices

Directions:

Preheat oven to 350°. Unroll piecrust, and fit into a 9-inch pie plate. Fold edges under. Stir together brown sugar and next 5 ingredients with a fork in a large bowl. Add apple slices, tossing to coat. Arrange apple slices in prepared crust, spooning sugar and accumulated juices over apple. Arrange bacon slices in a lattice design over filling; gently press ends of strips, sealing to piecrust. Cover pie with aluminum foil. Place pie on a baking sheet. Bake at 350° for 1 hour. Remove foil. Bake for 40 more minutes or until crust is golden brown and bacon is crisp. Remove pie from baking sheet, and let cool on a wire rack for at least 1 hour before cutting into wedges.

4. Nutella Pie Pops

Have you ever wanted a pie all to yourself? With this recipe, you can! Autumn pie recipes will never be the same once you’ve made this one.

Ingredients:

Refrigerated pie dough

Nutella

Lollipop sticks

Directions:

Roll out pie dough. Using a 2-3” glass bowl or cookie cutter, cut out circles. Place circles on a baking sheet lined with parchment paper. Place a lollipop stick about halfway into the circle, then top with a heaping tablespoon of Nutella. Top with dough circle. Use a fork or pastry wheel to crimp the edges together. Pierce with a fork to allow steam to escape. Bake at 375 for 20 minutes, or until browned. Allow to cool ten minutes before serving.

5. Strawberry Lemon Frozen Pie with Gingersnap Crust

You might be wondering what a strawberry pie is doing on an autumn pie recipes list but rest assured, this pie can be enjoyed year round. Also, we figure the gingersnap crust makes up for the summer-y ingredients.

Ingredients:

1 (14-oz.) can sweetened condensed milk

1 tablespoon loosely packed lemon zest

1/2 cup fresh lemon juice

1/2 cup strawberry jam

3 large egg yolks

1/4 cup buttermilk

Gingersnap Crust, baked

Vegetable cooking spray

3 tablespoons strawberry jam

16 ounces sliced strawberries

Directions:

Preheat oven to 325°. Whisk together first 4 ingredients in a bowl. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours. Microwave 3 Tbsp. strawberry jam in a medium-size microwave-safe bowl at HIGH 20 seconds. Stir sliced strawberries into jam. Top pie with strawberry mixture just before serving.

6. Samoa Pie

Samoa’s are arguably one of the best girl scout cookies ever! We thought we’d add it to this list of Autumn pie recipes because of it’s tasty goodness and because autumn is around the time girl scouts start getting whatever money is left in our wallets.

Ingredients:

3/4 cup granulated sugar

1/3 cup (about 1 1/2 oz.) all-purpose flour

2 1/2 cups half-and-half

4 large egg yolks

3 cups sweetened shredded coconut, divided

9 tablespoons (4 1/2 oz.) salted butter, divided

1 teaspoon vanilla extract

2 (7.5-oz.) pkg. Samoas or Caramel deLites Girl Scout cookies, frozen

1 cup heavy cream plus 2 tablespoons, divided

1 cup caramel candies (about 6 oz.)

1/2 cup semisweet chocolate chips (about 3 oz.), melted

Directions:

Whisk together sugar and flour in a medium saucepan. Whisk together half-and-half and egg yolks in a bowl; whisk into sugar mixture. Cook over medium, whisking constantly, until mixture thickens and starts to bubble, 8 to 10 minutes. Remove from heat. Add 1 1/2 cups of the coconut and 3 tablespoons of the butter; stir in vanilla. Transfer mixture to a medium bowl. Place plastic wrap directly on warm custard to prevent a film from forming; chill 4 to 24 hours. Process cookies in a food processor until very finely chopped, about 1 minute. Add remaining 6 tablespoons butter; pulse until combined, about 5 times. Press mixture into bottom and up sides of a 9-inch pie plate. Chill at least 30 minutes or up to 24 hours. Beat 1 cup of the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold into chilled coconut custard. Spoon into prepared pie shell, and smooth top. Preheat oven to 350°F. Spread remaining 1 1/2 cups coconut on a rimmed baking sheet. Bake until golden brown, about 12 minutes, stirring twice during bake time. Set aside. Microwave caramel candies and remaining 2 tablespoons heavy cream in a medium-size microwavable bowl on HIGH until melted, about 2 minutes, stirring every 30 seconds. Top pie with toasted coconut around the edges (leaving center open), and drizzle with melted caramel and chocolate. Chill at least 30 minutes or up to 24 hours.

7. Raspberry Rhubarb Pie

If you didn’t have rhubarb, did you really celebrate the holidays? This recipe fits perfectly on our list of autumn pie recipes. Something about having rhubarb kicks off your tastebuds and lets them know the season is here.

Ingredients:

2 tablespoons uncooked quick-cooking tapioca

4 1/2 cups fresh raspberries (about 24 ounces)

3 1/2 cups chopped fresh rhubarb (about 6 stalks)

1 cup packed brown sugar

1/4 cup cornstarch

2 tablespoons crème de cassis (black currant-flavored liqueur)

1/8 teaspoon salt

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Cooking spray

6 tablespoons all-purpose flour

1/4 cup sliced almonds

2 tablespoons brown sugar

2 tablespoons chilled butter, cut into small pieces

1/4 teaspoon almond extract

1/8 teaspoon salt

Directions:

Preheat oven to 350°. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs. Increase the oven temperature to 375°. Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

8. Pear Pie & Caramel Sauce

It’s like caramel apples without the apples! For those of us sick of having the same apple pie every year, this is a great alternative. We love Autumn pie recipes that come with a sauce!

Ingredients:

Pie:

3 ounces all-purpose flour, divided (about 2/3 cup)

1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

3 tablespoons fresh lemon juice

6 medium firm pears, peeled, cored, and cut lengthwise into 1/2-inch-thick wedges

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Cooking spray

1/3 cup packed brown sugar

3 tablespoons chilled butter, cut into small pieces

Sauce:

1/3 cup packed brown sugar

3 tablespoons heavy whipping cream

2 tablespoons butter, softened

2 teaspoons water

Directions:

Preheat oven to 375°. To prepare pie, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 ounces (about 1/3 cup) flour, granulated sugar, cinnamon, and salt in a large bowl. Add juice and pears to flour mixture; toss gently to coat. Roll dough into an 11-inch circle; fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Arrange pear mixture in an even layer in prepared crust. Combine remaining 1 1/2 ounces (about 1/3 cup) flour and 1/3 cup brown sugar in a bowl. Add 3 tablespoons cold butter to brown sugar mixture; cut in with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle butter mixture evenly over pears. Bake at 375° for 1 hour or until lightly browned. Let cool on a wire rack 10 minutes. To prepare sauce, combine 1/3 cup brown sugar, cream, and 2 tablespoons softened butter in a small, heavy saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thickened. Remove from heat; stir in 2 teaspoons water. Serve at room temperature or slightly warmed with pie.

9. Twix Pie

Autumn pie recipes all have a theme of being good for the soul and not particularly made with nutrition in mind. This next pie really represents that. Loosen your belt buckles, we’re going in! P.S. You can finally do something with all that leftover Halloween candy!

Ingredients:

2 1/2 cups shortbread cookie crumbs (from 10 oz. pure butter shortbread cookies)

5 Tbsp. unsalted butter, melted

2 (7.04-oz.) jars Twix spread

1 (8-oz.) pkg. cream cheese, softened

1 1/2 cups heavy cream

1/4 cup powdered sugar

1/4 cup caramel topping

4 Twix bars (2 [1.79-oz.] pkg.), chopped

Directions:

Preheat oven to 350°F. Stir together cookie crumbs and melted butter in a medium bowl until combined. Press crumb mixture into a deep-dish 9-inch pie plate. Bake in preheated oven until slightly golden brown, 10 to 13 minutes. Let cool on a wire rack. Beat together Twix spread and cream cheese with an electric mixer on medium speed until smooth. Combine cream and powdered sugar in a medium bowl, and beat with an electric mixer on medium-high speed until stiff peaks form. Reserve 1 cup of the whipped cream, and fold remaining cream into Twix spread mixture. Pour Twix mixture into cooled crust. Top evenly with reserved whipped cream, and chill at least 2 hours or overnight. Drizzle with caramel topping, and sprinkle with chopped Twix bars.

10. Cherry Pie

An Autumn pie recipes list wouldn’t be complete without a classic cherry pie. People are very divided over this pie! You either love it or hate it but we’re lovers!

Ingredients:

3 14.5-oz. cans pitted unsweetened sour cherries, drained (about 5 cups)

1 1/4 cups plus 1 tsp. sugar

1/4 cup quick-cooking tapioca

1 tablespoon vanilla extract

1 15-oz. box refrigerated pie crusts (containing 2 crusts)

1 large egg

Directions:

In a bowl, mix cherries, 1 1/4 cups sugar, tapioca and vanilla. Let stand for 15 minutes, stirring occasionally. Preheat oven to 375ºF. Line a rimmed baking sheet with foil and place in lower third of oven. Unroll one pie crust; transfer to a 9-inch pie plate. Pour in filling. Unroll second crust and cut into 3/4-inch strips with a sharp knife. Place half of dough strips across pie, spacing evenly. Arrange remaining strips in opposite direction atop first, lifting strips and weaving to form a lattice. Press ends to edge of bottom crust; trim overhang. In a bowl, whisk egg with 1 tsp. water. Brush over crust; sprinkle with remaining 1 tsp. sugar. Place pie on baking sheet in oven and bake until crust is golden brown and filling is bubbling, about 1 hour. Remove pie from baking sheet. Place on a wire rack to cool for at least 1 hour before slicing and serving.