**Pumpkin Mousse Tart-**With several locations in the California Bay Area, Manresa Bread has delivered the baked goods nationwide for years. Now, the bakery has added a mousse-tart-slash-pie with a silky cream cheese-pumpkin filling and a tangy sour cream topping to its delivery mix. The classic combination of cinnamon, nutmeg and buttermilk are both elevated and balanced by the earthier additions of pepitas, key lime juice and ginger, evoking fall without the sugar rush.

Salted Maple Pie- A riff on Southern chess pie, this buttery and rich custard concoction from Gold Star Bakery, located in the Ivywild school in Colorado Springs, uses the best dark maple syrup and cream around. The light sprinkle of flaky sea salt takes this pie from syrupy to the sophisticated upper crust (a classic, handmade flaky crust, that is).

**Key Lime Pie-**Blue Heaven, a tropical restaurant, sits on the corner of Petronia and Thomas, in Bahama Village. Originally serving as a casual meeting place for Bahamian and Cuban immigrant workers in the early 1900s, it later became a boxing ring, where Ernest Hemingway was said to have frequented when he lived down the road, before becoming a brothel and a gambling den. Today, Blue Heaven has turned the space into the home of the best key lime slice in Key West.

Hoosier Sugar Cream Pie-Creamy and surprisingly not-too-sugary, this sugar-cream treat is a cross between crème brûlée and a buttermilk pie, light like a crepe and smooth like custard. In 1944, Duane "Wick’’ Wickersham opened a small cafe inside an Indiana factory to serve lunch to its employees made from his grandmother’s handwritten “farmhouse” cookbook. Decades later, Wick’s Pies uses the same family recipes, though now the pies are shipped around the country.

Black and Blue-With locations in Portland and South Portland, Two Fat Cats Bakery keeps it real, American-style: real butter, local eggs, no nonsense. Their legendary Triple Berry Pie elevates the rustic fruit tradition with a melange of wild Maine blueberries, blackberries, and raspberries. Pre-orders are open until November 16.

Chocolate Meringue Pie-For a quarter century, Sugaree’s Bakery has created made-from-scratch Southern delicacies in the historic town of New Albany, Mississippi. “Recipes that have been passed down for generations,” baker Mary Jennifer Russell says. While all of her cakes and pies are different, she says, “they all taste like home.” By the numbers, the bakery’s Chocolate Meringue Pie is “one pound of homemade crust, three pounds of delicious filling and one pound of gorgeous meringue.”

Cranberry and Mixed Berry Meringue Pie-Carissa’s the Bakery, on Pantigo Road in East Hampton, elevates sweet treats — European-style breads, vibrant viennoiserie and cultured cakes — into museum-worthy masterpieces. Inspired by the “surrounding flora” of the Hamptons, the Cranberry and Mixed Berry Meringue Pie is an all-butter, freshly-milled wheat crust baked with seasonal fruit, topped with meringue peaks and fresh flower petals.

Valrhona Chocolate Chestnut Pie-Lady Wong, a Southeast Asian bakery in Manhattan’s East Village, sticks to pastries, cakes and kuih for the majority of the year. But for November, Lady Wong collaborated with the chocolatier Valrhona on a seasonal Chocolate-Chestnut Pie made of layers of salted caramel, chestnut paste, creamy bittersweet chocolate ganache and a cocoa crust. The pie is a perfect combination of fall flavors and rich textures. In short, hygge in edible form.

Sour Cherry Pie-Having been raised in a pie shop operated by her parents (Mom’s Apple Pie Company in Virginia) and worked as a former special-education teacher, Petra ‘Petee’ Paredez isn’t phased by the complicated math it takes to bake. Certainly, she has figured out the equation for the perfect sour-cherry pie: fresh New York state cherries and flour, with as little sugar as possible to unlock the tartness.

Bourbon Pecan Pie-Bourbon and pecans? The only thing that could make this pie more Southern is eating it in your Sunday best with a glass of sweet tea, which is exactly what Ayu Bakehouse might suggest. Located in New Orleans on Frenchman Street, next to live music bars preferred by the local crowd, the bakery’s Thanksgiving standout is actually a pie of "toasted pecans enrobed in a decadent caramel filling on a flaky croissant crust” woken up with fiery shots of local bourbon.

French Apple Pie-There’s nothing more American than… French Apple Pie? As with many changed national dishes, french apple pie is a lighter fluffier version of classic American apple pie. And A La Mode Pies in Seattle does the French twist arguably like no other, such as using brown sugar baked over the top instead of puff pastry. Luckily, the West Coast institution makes sure everyone can dig in. The bakery sends out their pies nationally, complete with instructions on the perfect French bake.