Bring a Thanksgiving Pie that No One is Expecting

Uncommon sur-pie-ses from Breadshop, HB Baking and The Pig & The Lady.

This story was originally published in November 2019 and updated in November 2020.

’Tis the season for pumpkin pie, pecan pie, li hing apple pie, rye pie and Snuggy Bear. Wait, what?

We’re not telling you to give up the traditional, just to make some extra room on your Thanksgiving table for these:

Breadshop

The pies:

This year’s pies were created by Harley Tunac (who’s leaving soon to start The Local General Store): a locally sourced pumpkin pie with pumpkin seed cookie butter, ganache and coconut granola, a Honeycrisp apple pie with Lā‘ie vanilla, and a Mānoa dark chocolate with lapsang souchong, orange blossom and sesame ($40 each).

How to order:

Orders are taken via Tock on Breadshops’s website and can be picked up on Nov. 26, 27 and 28.

SEE ALSO: Guess How Many Pies Lee’s Bakery Sells on Thanksgiving

HB Baking

Photo: Courtesy of HB Baking

The pies:

Heather Lukela, pastry chef at The Kāhala Hotel & Resort’s bakeshop and with her own side pie business that supplies restaurants including XO, offers a pumpkin cheesecake on a gingersnap crust with a brown sugar pecan streusel ($53), a Lā‘ie vanilla bean custard pie ($35), a mac nut brownie pie ($42), an apple crumb pie ($35), the Cold Turkey ($45)—a spiced rum pumpkin pecan and maple bourbon ice cream pie on a graham cracker crust topped with Cinnamon Toast Crunch—and the Snuggy Bear ($35)—a toffee coffee almond fudge ice cream pie crowned with a salted milk crumble. Check out her Instagram (@hbbaking75) for more offerings.

How to order:

Message Lukela via Instagram @hbbaking75. Pick up at Keiki 2 Keiki (2758 S. King St., @keiki2keiki) on Wednesday, Nov. 25 from noon–5 p.m.

The Pig & The Lady

The pies:

Kelsey Takara has concocted a li hing apple pie ($28)—apples and a li hing custard topped with a brown sugar streusel—a tarte tatin ($16) and kabocha malassadas ($12–$46).

How to order:

Order at thepigandthelady.com. Pickup is Wednesday, Nov. 25 from 10 a.m.–7 p.m. at The Pig & The Lady (83 N. King St.). Pies will be ready to be picked up after 2 p.m.