No matter what holidays we celebrate, I’m pretty sure we can all agree on two things — colored lights are pretty, and pies of any flavor are delicious. But pumpkin pie, the default choice, isn’t the only (or the best) option you can choose. Here are five other seasonal, just as tasty options for sharing with family.

Pie Crust:

I use the same pie crust for all my pies, and the key is balance. I use a 2.5:2 ration, where for 2 and 1/2 cups of flour I add 2 sticks of chopped, chilled butter.

Apple Pie:

  • 3 tablespoons all-purpose flour, plus more for dusting
  • 3 pounds apples such as Rome, Cortland, or Granny Smith peeled, cored, and cut into 3/4-inch wedges (about 8 cups)
  • 1/2 cup sugar, plus more for sprinkling
  • 1/2 to 3/4 teaspoon ground spices (cinnamon, ginger, allspice, nutmeg, and clove)
  • 1 tablespoon freshly squeezed lemon juice (or orange juice)
  • 1 teaspoon grated lemon zest (or orange zest), optional
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into pieces

Chocolate Pie:

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3/4 teaspoon salt
  • 2 1/2 cups whole milk
  • 4 ounces bittersweet chocolate (preferably 61 percent to 70 percent cacao), finely chopped
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract

Berry Pie:

  • 8 cups (about 4 pints) blueberries, picked over
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream

Pecan Pie:

  • 4 large eggs
  • 1 cup light corn syrup
  • 1/3 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups pecan halves