Only the pumpkin needs refrigeration.

I agree. I never make pies day of. If I tried, I'd end up swooning in an enervated heap. I usually make the pastry ahead of time and chill it, and make the pies the afternoon or evening before. Pumpkin needs to be chilled. Fruit pies, with no eggs or dairy, keep. They'll mold, eventually, but shouldn't spoil or rot in the time it takes to finish them. Keep them somewhere cool, and covered.

I can't imagine Thanksgiving with out the stress of making pies and stuffing the turkey and peeling apples etc etc. At one period we would have a "kick off the season" cocktail party on the Wednesday before...and then after people left I would start picking pinfeathers out of the turkey. Anyone else remember that task?

Maybe that's why my kids want me to come to their house for Thanksgiving? LOL!

I make the pies the day before, but I make chocolate Bavarian cream pie and/or lime pie, both of which have to be chilled. I do not make hot pies for Thanksgiving. I used to make pumpkin pies at the restaurant in San Francisco where I used to work, but those were chilled also. They are not my favorite (although they always sold out), and while I like them, I prefer so many other pies.

My SIL makes pecan pies when we visit Texas, but it's been eight years since that has happened, I think. I'm very happy not to visit relatives in Texas for Thanksgiving or Christmas, partly because of the stress of flying at those times, but also partly to avoid the insults I have to endure when I visit them. If we have a Zoom meeting, I can always hang up.

I always make mine the day before...usually pumpkin, pecan and apple tart. Dough is already made and frozen for defrosting in fridge Tuesday night. I put pumpkin pie in the fridge once it cools. I don't refrigerate the apple or pecan. I've always kind of wondered about the pecan due to the eggs. My Pie and Pastry Bible says to store it covered at room temp. That's worked fine for many years.

We very rarely eat dessert after Thanksgiving dinner so I stopped making pies years ago. They ended up just going to waste.

This year will definitely be different. Looks like I'll only be making one pie...pecan.

I just saw a recipe in Cook's Illustrated for a Cranberry Curd Tart with Almond Crust. It looks amazing, although I'm not a fan of almond flavoring. I might swap out with walnuts or pecans and vanilla.

I make my pies on alternate blue moons but only if my cats are howling in sync with Muddy Waters.

I actually did make a pumpkin pie from scratch about 35 years ago... from a real pumpkin.

Otherwise I have never made a sweet pie for the season. I'm not so fond of desserts so I focus on other seasonal foods...

I make pumpkin pie the morning of, but roll out the pastry the night before (which I've made a week or two before and frozen) fit it in the pie pans and refrigerate. Mix up the pumpkin filling the day before and refrigerate. As soon as I get up the morning of, I give the filling a stir, pour into the chilled shell and pop it in the oven.

I always make a written schedule, with times for every task, including times to instruct the minions, and times to reinstruct them. Harder is answering telephone joyously time. I admit it. I run to the phone so they can hear me panting and not try to settle in for a cozy chat. But I also do as much prep as I can ahead of time, freeze appetizers ahead of time. Freeze plenty of stock way ahead. So the pies get made after the day before prep, whether it's before or after dinner that there's time. :) And I don't get up early. I'm not a morning person. I would just fall asleep and drown in the soup if I did that.... But if the pies come out at midnight, I can deal (not the pumpkin which needs to be chilled....).

This is all very helpful to me thank you so much! I will be making the pastry ahead and freezing it this week and putting it in the pans the day before making the pies and chilling it in the refrigerator.

I have a wide variety of pies to make and some of them have to be vegan which is a new thing for me but I'm grateful to be able to do it.

The friend I'm making the pies for, not the vegan, requested a graham cracker crust on the apple pie but I can't do that so he's going to get a surprise key lime pie in addition to a classic apple and pumpkin.

Our tradition around here is not more than one pie, for thanksgiving I usually make a pumpkin pie. For Christmas, I always make a trifle that we all love. Usually this one:

https://www.eatingwell.com/recipe/248869/roasted-pear-trifle/

But instead of amaretto, or with it, I add brandy.

I am making cookies and rolls this week, in the very unlikely event someone comes. Usually have 12-18 ppl. Have not bought a turkey and probably won't. May cook a couple of Cornish hens or a small turkey keel. Since it looks to be the two of us, and the dog, I will likely make just one pie. Have dried out the bread for the dressing and will make a decision soon on white or sweet potatoes. Am planning for Fri-Sat leftovers, cuz we all know some of the fixins are better day two and beyond. Only have to fix a dozen eggs for deviled/special eggs ... as that is a 'mandatory food group' - all the more for me.

I make the pies the day before. It will just be the two of us and has been for a few years. I will make the whole spread. My newish Thanksgiving tradition is to stay in pajamas all day, have a piece of pie for breakfast and watch parades.