Try this recipe from How To Bake Everything by American food journalist and former New York Times columnist Mark Bittman. This pumpkin pie is a foolproof fall favorite, equally good with squash purée and best served with a dollop of whipped cream spiced with nutmeg, cinnamon, or ginger.
Pumpkin Pecan Crunch Pie
The lovechild of two fall favourites, this pie features satiny, spiced custard under a roof of sweet, crunchy nuts. Since you’ve got enough to do on Thanksgiving, make this pie one or two days ahead, cover it with plastic wrap and store in a cool spot in the basement.
Pumpkin Pie With Cookie Crumb Crust Recipe
A traditional Thanksgiving dessert.