Thanksgiving Pumpkin Pies

Cookbook author Melissa Clark likes pumpkin pie, but she likes making it in new and unexpected ways. Here she bakes a silky pumpkin custard in a crispy chocolate cookie crust, then dollops the pie with a tangy creme fraiche topping.

A classic Thanksgiving pumpkin pie has a buttery, flaky crust and a sweet and warmly spiced pumpkin filling. But if you struggle with pie dough or have a guest who can’t eat it, our crustless pumpkin pie is a great option. Quick to make, this pumpkin custard is easily doubled or baked in individual ramekins.

These bars have all of the spice and warmth of classic pumpkin pie, but they're more easily assembled as bars with a simple press-in crust.

To create a crisp crust on the bottom, Grace Parisi partially bakes the pie shell before adding the filling. If the edge starts to darken too much, cover it with a pie shield or strips of foil.

Pour the filling into the crust while the crust is piping hot and swirl the fluffy meringue over the warm, just-baked pie. This will keep the crust crunchy and the meringue airy.

This pie has a super-simple crust made with store-bought gingersnaps and ground walnuts, a silky pumpkin filling and a cranberry compote topping with more crunchy walnuts.

This luscious pumpkin pie is light (almost soufflé-ish) with a flaky crust and great spice.

Pair this pie with a spicy-sweet, intense and fragrant Muscat ice wine that will echo its rich texture and nutty flavors.

Ribbons of bittersweet chocolate filling update this Thanksgiving classic.

These creamy pumpkin bread puddings are baked in pie dishes so they’re like a hybrid dessert; the lattice top is actually made of strips of butternut squash.

The meringue topping adds a retro yet elegant note to this holiday classic.