Maple pumpkin pie slices on 3 plates, topped with whipping cream. Flanked by a napkin, a cup of coffee, and a bowl of whipping cream.
Joseph De Leo
1 of 6

Maple Pumpkin Pie

This maple pumpkin pie is just about as traditional as tradition can get. The crust is a flaky pâte brisée, and the filling is pumpkin purée, flavored with ginger, cinnamon, nutmeg, cloves, and the twist of maple syrup.
A pumpkin meringue pie in an orange stoneware pie plate, sitting on a cooling rack with a pie server.
Ben Fink
2 of 6

Pumpkin Meringue Pie

Pumpkin meringue pie. At long last, a slice of pumpkin pie can be considered stunningly sophisticated as well as complete in and of itself—no dollop of whipped cream required.
A slice of pumpkin pecan pie on a plate with the remainder of the pie in the background.
David Leite
3 of 6

Pumpkin Pecan Pie

This pumpkin pecan pie means no longer must you confront the eternal Thanksgiving dilemma of pumpkin pie or pecan pie. Thanks to its pecan topping, it’s two, two, two pies in one!
Caramelized honey pumpkin pie in slices on dessert plates, each garnished with dollops of whipped cream and pumpkin pie spice.
Alex Lau
4 of 6

Caramelized Honey Pumpkin Pie

Caramelized honey pumpkin pie will make pumpkin pie lovers out of even the most pumpkin resistant. Gently spiced and with the addition of brown butter and caramelized honey, it hits all the right spots. An all-butter crust is a perfect complement to the sweet, creamy filling.
A slice of pure pumpkin cheesecake on a white plate drizzled with caramel glaze with a fork resting beside it.
Cenk Sönmezsoy
5 of 6

Pure Pumpkin Cheesecake

Pure pumpkin cheesecake is exactly what you’d expect. The creaminess of cheesecake melded with all the spice of pumpkin pie spice and a gentle lilt of, natch, pumpkin. Perhaps your Thanksgiving tradition just got upturned.
A slice of caramelized butternut squash pie with a dollop of whipped cream on a plate with a fork.
6 of 6

Caramelized Butternut Squash Pie

This caramelized butternut squash pie is silky and creamy without being pasty or heavy. Even with the hefty dose of ginger, the flavor is fresher and brighter than its pumpkin kin, but close enough to fool people come Thanksgiving.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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