It took me about twenty years to learn that not every family ate pineapples and cheese for Thanksgiving dinner. Weird.

Turkey, stuffing, mashed potatoes, rolls, and yams. Thanksgiving seems pretty standard until you remember the thousand other things that only one person attending Thanksgiving dinner even cares about, but it “wouldn’t be Thanksgiving without it.”

After I got married, I was introduced to sugar cream pie. I thought I knew everything about pie. Sugar cream now might be my favorite. Happy Thanksgiving.

The point is, it can be a lot of fun to look up from the kitchen table and see what your neighbors are making. Here’s a list of a bunch of regional pies from around the U.S. that some of us love to enjoy on Thanksgiving.

Oh, and before we dive in, I’m actually unfamiliar with most of these pies. I’ve only heard of several of them and never tasted them. So if you know anything about these pies, you probably know more than me. Please drop a comment and tell me what I can learn!

Regional Thanksgiving Pies

Pumpkin pie has its origins in early American colonial times, when settlers adapted Native American pumpkin preparations into their own culinary traditions. It typically consists of a custard filling made from pureed pumpkin, eggs, cream, sugar, and spices like cinnamon, nutmeg, and ginger, baked in a pastry crust. Popular across the United States, it is especially associated with Thanksgiving and autumnal celebrations.

Sweet potato pie is a staple of Southern cuisine in the United States, rooted in African American culinary traditions. It resembles pumpkin pie in its custard-like filling but uses sweet potatoes, sugar, milk, eggs, and warm spices. Its popularity grew in the South, where sweet potatoes are a common crop, and it remains a beloved dessert at holiday gatherings. I’ve never had this for a holiday, but when I was in the middle of my training at the beginning of my military career, I probably had a slice of sweet potato pie just about every day.

Concord grape pie originates from upstate New York, particularly in the Finger Lakes region, where Concord grapes are abundant. This pie features a tart and sweet grape filling, often thickened with sugar and cornstarch, nestled in a flaky crust. It’s a regional specialty that gained popularity during grape harvest festivals in the late 19th century. This is probably one of the top two pies I’m most interested in trying on this list!

Pecan pie is a classic Southern dessert with roots in the early 19th century, becoming widely popular after Karo syrup began marketing recipes in the 1920s. The filling combines pecans, eggs, sugar, butter, and corn syrup, creating a rich, sweet custard topped with toasted pecans. It’s especially beloved during Thanksgiving and Christmas. Now it’s funny… pecan pies are the absolute bane of some people's existence (usually the avowed nut haters), while for other people it’s the only pie they’ll ever need to eat. Varieties range from custardy to almost entirely nutty with some corn syrup.

Chess pie is a traditional Southern dessert with mysterious origins, possibly dating back to colonial America. Its filling is a simple mixture of sugar, butter, eggs, and sometimes a touch of vinegar or cornmeal for texture and flavor. This custard-like pie is known for its rich sweetness and straightforward preparation, enjoyed across the South. And about the name… there are several theories as to where exactly it came from. It could be a modification from “just pie” (referring to its simplicity), “chest pie” (they used to be stored in chests to keep them fresh), or “cheese pie” (which Europeans called basically any custard-based pie, even if it had no cheese). This and the concord grape pie are the most interesting pie to me, and I’ll be sure to give it a try soon.

Derby pie hails from Kentucky, created in the mid-20th century by the Kern family. It features a chocolate and walnut filling, often spiked with bourbon, baked in a buttery crust. The pie is closely associated with the Kentucky Derby and remains a regional favorite, though the name is trademarked, leading to similar pies being called by other names.

Jeff Davis pie, also known as Jefferson Davis pie, is a Southern specialty that dates back to the 19th century. Its filling consists of sugar, cream, eggs, butter, and sometimes a hint of bourbon or nutmeg. The pie is a custard variation and was named after the President of the Confederacy, reflecting its historical Southern roots.

Sugar cream pie is a Midwestern dessert, particularly associated with Indiana, where it is sometimes called "Hoosier pie." This pie features a custard-like filling made from cream, sugar, butter, and flour, with no eggs. Known for its simplicity, it became popular in the 19th century among farm families when fresh fruit was scarce. It’s also the first pie that made me realize there are more pies than the one my mom makes. I prefer mine with nutmeg.

And there you have it, a scattering of interesting and iconic pies from around the United States. I think I’m going to try making a chess pie this Thanksgiving, and a Concord Grape pie when I get the chance!

Do you have a unique pie? Let me know in the comments.