In charge of dessert this Thanksgiving, but running out of time to whip up an impressive treat? Stick to the classics this year- pies with maximum taste and minimal effort.

Pumpkin Pie

Prep Time: 15 minutes

Cook Time: 55 minutes

1 15 ounce can pumpkin pie filling

1 14 ounce can sweetened condensed milk

2 large eggs

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

1 9 inch pie crust, unbaked.

Heat oven to 425°F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Pour into pie crust. Bake for 15 minutes. Reduce oven temperature to 350°F and continue baking for 35 to 40 minutes or until knife inserted comes out clean.

Recipe courtesy of allrecipes.com

Pecan Pie

Prep Time: 10 minutes

Cook Time: 60 minutes

1 3/4 cups white sugar

1/4 cup dark corn syrup

1/4 cup butter

1 tbsp cold water

2 tsp cornstarch

3 eggs

1/4 tsp salt

1 tsp vanilla extract

1 1/4 cups chopped pecans

1 9 inch pie crust, unbaked

Heat oven to 350°F. In a medium saucepan, combine the sugar, corn syrup, butter, water and cornstarch. Bring to a full boil, and remove from heat. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla and pecans. Pour into pie crust. Bake in oven for 45 to 50 minutes, or until filling is set.

Recipe courtesy of allrecipes.com