In my opinion, Thanksgiving isn't Thanksgiving unless pumpkin pie makes an appearance at dessert. What qualifies as pumpkin pie, however, is loose in my opinion. I don't always need the classic back-of-the-can recipe that I grew up with. Instead, what I want just needs to be full of all the things I love about pumpkin pie: warm spices, orange-hued sweetness, and, preferably, freshly whipped cream.
In fact, I love using these as guidelines to bring something new, yet still very much classic, to the table every year. Here are 10 twists on the usual that I love.
Fresh ginger turns this into an extra-spicy, more grown-up version of pumpkin pie. You'll want to bake this a day or two ahead to allow for the flavor to blossom and really be at its best.
I like to think the oatmeal streusel topping for this pumpkin pie puts leftovers into totally acceptable breakfast territory.
If you're looking for a pumpkin pie that a mix of diets can enjoy, consider this great recipe. Opting for coconut milk not only adds a nutty flair, but it also makes it dairy-free.
Pumpkin cheesecake is like pumpkin pie 2.0: It's creamier, richer, and more indulgent, which means it's a perfect Thanksgiving treat.
If you've never met a dessert lasagna, consider this your invitation. It's a modern take on a trifle with layers of pumpkin pudding, spiced cream cheese mousse, and gingersnap cookies that's finished with a caramel drizzle.
This slab pie can be cut into a whopping 24 servings, which makes it the perfect choice if you've got a large Thanksgiving crowd.
Put pumpkin pie on hold this year and give its lighter, creamier cousin a try. Sweet potato pie has a higher purée-to-custard ratio, fewer spices, more vanilla, and relies on canned milk to give it a texture and flavor all its own.
This cream cheese-filled pumpkin roll might look intimidating, but it's actually quite simple, as long as you know a few smart secrets. It's the perfect thing to make if you want to impress all your family and friends.
If you don't have a kitchen torch to brown the meringue topping, you can place the pie under the broiler for just a few minutes or until meringue begins to turn golden-brown.
These pumpkin cheesecake bars are a great compromise if you're torn between making a pumpkin pie or cheesecake since they've got a layer of both desserts.