Milk Bar’s Thanksgiving desserts include a pumpkin Milk Bar pie ($53) that’s like a pecan meets pumpkin dessert; a pumpkin coffee cake; a chocolate peanut butter crunch pie, and bundles. 

Savor the season with Thanksgiving pies available for preorder. For each pie purchased, the restaurant donates $5 to City Meals, helping to provide nourishing meals for elderly New Yorkers in need. Pies available include pumpkin, apple crumble, and pecan pies, each $50, with pickups on Wednesday, November 27. 

Two-Michelin-starred Jean-Georges and the other sister restaurants, including abcV, are known for refined dining fare with exacting attention to detail, and their Thanksgiving pies are no different. This year, four pies are available for pickup, including caramelized apple, spiced pumpkin, chocolate pecan pie, and a unique vegan pumpkin pie, made with zuccuri squash, similar to chestnut in flavor. Each is a visual showpiece with prices to match, ranging from $78 to $88.  Limited quantities are available for pickup at Jean-Georges, Perry St, JoJo, the Inn at Pound Ridge, Four Twenty Five, the Mark, and abcV. 

With four locations, Tarallucci e Vino offers pies including pumpkin, pear, and chocolate, ricotta and chocolate chip, and apple crumble. Pies are priced at $34, with pick up starting November 17th. 

In addition to savory dishes and sides, Breads Bakery locations offer an array of pies, including: a ($42) sour cherry pie with vanilla and lemon zest, topped with a toasted oat crumble; an apple crumb pie ($44) with Granny Smith apples topped with an almond streusel crumble; traditional pumpkin pie ($42); pecan pie ($42) with vanilla bourbon filling; and babka pie ($43) a version of the shop’s “best of New York chocolate babka.” Last date of pickup is November 27. Available at all Breads Bakery locations.

This Bleecker Street outpost of the Long Island farm and market offers a variety of classic Thanksgiving pies and crumbles, including their signature kerberry pie, with strawberry, blueberry, and raspberry filling.  Pies range from $32 to $35 and include gluten-free options. Pre-orders end November 25 and pick up runs Tuesday, Wednesday, and Thursday at noon.  

The buzzy Noho restaurant and bakery will offer two pies for Thanksgiving, drawing from its French culinary heritage and pastry chef Scott Cioe’s New England upbringing and attention to technique. Both pies employ a time- and labor-intensive, enriched pate brisee crust. The apple cider lattice pie uses both red and green apples to balance sweet and tart notes, and the maple-pumpkin pie is topped with a whipped panna cotta.  Pies are available for $60 each. 

For many New Yorkers, Bubby’s double-crust apple pie is the closest to the platonic ideal of the apple pie, and much of that can be attributed to the incredibly flaky, almost savory crust.  The secret lies in the leaf lard, which Bubby uses in the crusts of most of its pies –- and is one of the only shops still doing so in New York. A total of six pies are available for pick up Monday November 25 through Wednesday November 27, including apple whiskey crumble, pumpkin praline, and a vegetarian (butter-only) plain pumpkin pie, each for $50.

This Tribeca bakery offshoot of the hit restaurant Frenchette will serve a classic selection of pies around Thanksgiving, including apple, pecan, and pumpkin pies ($60.)  Honoring the classics, Frenchette’s three pies adhere closely to tradition, while finding refinement in the details, such as the addition of cognac, rather than bourbon, in the pecan pie.  All pies are available for pre-order, with pickup on Tuesday November 26, Wednesday November 27, or Thursday November 28 by noon.

Where Martha’s Country Bakery excels is accessibility: It has several locations and a breadth of classic options that come in handy when you’re in a pie-related pinch. Flavors include blueberry, cherry, and Mississippi mud pie.

At Williamsburg’s beloved destination for fried chicken and baked goods awaits one of the city’s best banana cream pies. It sticks to the classic formula, with fresh slices of banana, smooth banana pudding, and a generous pile of whipped cream, but what makes it great is the crust: crushed Nilla wafers blended with butter and sugar, pressed into the pan and baked until golden and caramelized. Other pies that are available for pickup include apple, pumpkin, bourbon pecan, and sour cherry pear crumble; they cost $35 to $45 each.

The key lime pie is a very particular type of pie, and purists know the difference between bakers that use fresh ingredients and those that take shortcuts.  Discerning fans in search of the real deal will need to head to Red Hook. One of the few shops that use freshly squeezed key limes year-round, there are no slices offered here, just whole pies, but a four-inch mini version will happily feed one.  Or try the shop’s popular Swingles: a mini key lime pie stuck on a stick, dipped in chocolate, and frozen –- also in chocolate raspberry and chocolate chipotle flavors. Pies run from $25 for eight-inch (serves four) and $35 for 10-inch (serves eight) with delivery as an option; pickup is the way to go. 

In many ways, Four & Twenty Blackbirds kicked off the New York pie renaissance with the opening of their Gowanus-based location in 2009. Since then, the shop has become a national icon, known for their seasonal pie rotations. For Thanksgiving, co-owner Melissa Elsen estimates that the in-demand bakery will make over 5,000 pies, many already spoken for between national and wholesale customers. Luckily, for New York locals, they are offering four of their greatest hits for pickup, salted caramel apple, brown-butter pumpkin, bittersweet chocolate pecan, and their unique salty honey, a fan favorite and Four & Twenty Blackbird original.  Pre-orders are live now.  Pies go for $45 and pick-up is available at the Gowanus shop from Sunday to Thursday November 28 at 3 p.m.