The secret to Erika Cunha’s delectable pies? She handcrafts each one individually, never doubling a recipe. “People think I’m crazy,” Cunha says, but even when faced with hundreds of orders, she still mixes and rolls out her crusts one at a time. Don’t miss the pumpkin crème brûlée on a shortbread crust—it’s lighter and airier than traditional pumpkin pie. 1535 Central St., 303-477-8088,

The name may be Cake, but this Highland bakery knows pie. The bakeshop loads its flaky, all-butter crusts with fall flavors like sweet potato, pumpkin, and pecan. Fresh produce means the pies are always decadent but never syrupy sweet. Tip: Plan accordingly—most of Cake’s pies are only available whole. 3832 Tennyson St., 720-524-7362,

This longtime Lakewood bakery and deli makes 25-plus pies each day. Thanks to the butter-and-shortening-infused crusts, you can’t go wrong with any choice you make, but the grasshopper and the festive brandy nut are especially decadent. Bonus: Order your slice à la mode. 3333 S. Wadsworth Blvd., Lakewood, 303-986-6240,

Every Tuesday, Boulder’s Walnut Cafe takes a dollar off its slices, which makes treating yourself even sweeter. Pies are baked fresh each morning, and flavors such as lemon Shaker (made with thinly sliced lemons housed in a melt-in-your-mouth crust) disappear early in the day. Claim your piece at breakfast and have it wrapped to go—or eat it right away. 3073 Walnut St., Boulder, 303-447-2315,