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Greg Patent likes to use an assortment of tart and sweet apples in this dense, apple-packed pie. Some varieties to look for are Greening, Cortland, Winesap, Braeburn, Jonamac and Granny Smith.

These supermoist, gluten-free cupcakes have terrific pumpkin flavor and an irresistible topping of fluffy, creamy frosting and golden caramel sauce.

This fluffy mousse could just as easily be made with fresh or canned pumpkin. Serve the leftover candied squash as a topping for vanilla ice cream.

Chef Michael Tusk uses fresh quinces from California to make this twist on the classic French upside-down apple tart. Quince is more dense than apple, so it retains a bit of firmness even after it's cooked.

“We get these crazy organic pears that are ugly as sin,” says Tory Miller of the Moon-glow variety he uses throughout the cold winter months. Peeling them, though, reveals a fruit so beautiful and juicy that he prefers a minimalist approach, either serving them raw or poaching them in wine, such as the Riesling he uses here.

Shawn McClain tops his cinnamon-and-vanilla-flavored panna cotta with an elegant apple-cider gelée. He equates the dessert to a Creamsicle because it successfully combines creamy and tangy flavors.

The thin, crisp pastry shell is filled with a layer of almond cream made from both finely ground and coarsely chopped nuts that give the tart layers of texture. The thinly sliced apples on top caramelize as the tart bakes.

Instead of apple pie, Shawn McClain ends his Thanksgivings with this stunning tarte Tatin. Because the recipe calls for store-bought puff pastry, it’s quite easy to prepare.

Pastry chef Michael Moorhouse sprinkles crunchy bits of fleur de sel on his moist, intensely flavored cheesecake topped with thick, golden caramel.

A beautiful alternative to the classic Thanksgiving pie, this sweet and tangy bar has a simple press-in crust and a lemon curd filling swirled with cranberry puree.

This genius bread pudding is made with melted vanilla ice cream, eliminating the need to make a custard.

Thanksgiving Make-Ahead Tip: The baked cheesecake can be refrigerated in the springform pan for up to 4 days.

Michael Symon usually doesn’t make dessert for holidays. Still, his version of this classic is great after a big meal because it isn’t too sweet or too heavy. He layers brioche bread crumbs with sliced apples and a cinnamon-citrus sugar, baking everything together so it becomes wonderfully soft.

In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It's delicious served cold or at room temperature.

Thanksgiving Make-Ahead Tip: The unmolded cake can be refrigerated for up to 2 days.

To make chopping macadamia nuts easy, Greg Patent suggests, put them in a resealable plastic bag and breaking them up with a rolling pin.

Three Babes Bakeshop in San Francisco offers this fun, portable pie: They bake the pastry in a jar, then fill it with fig-and-pear syrup, mascarpone cream, fruit and toasted walnuts.

Pumpkin pie meets tiramisù, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syrup. In the freezer, the flavors and textures meld to form a deliciously creamy dessert.

These flaky little pies may be the ultimate grab-and-go dessert.

This tart features silky-smooth, rich custard and caramelized apples in a tender, earthy rye-flour pastry crust.


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