A creamy pumpkin pie is a tried-and-true way to end the Thanksgiving meal. You can, of course, stick to tradition, with a classic take. Or … you could live a little. This Melissa Clark recipe benefits from the addition of brandy, and you can even use canned squash in place of the pumpkin.
Recipe: Brandied Pumpkin Pie
Not everyone loves pie. And that’s OK. There are many ways to satisfy a sweet tooth. For those who like a bit of crunch with their tender apples, there’s this skillet caramel-apple crisp from Yossy Arefi. The recipe yields a good amount of caramel sauce — for sweetening the apples, for serving alongside and for devouring later.
Those who love cake at any occasion should try this carrot cake from Dorie Greenspan. It’s warmly spiced with cinnamon, packed with coconut, raisins and nuts and finished with a tangy cream cheese dressing.
Recipe: Carrot Cake
For some, there is little finer in life than a slice of pecan pie. This version, from Julia Reed, is a classic: The alcohol evaporates, leaving behind a filling that’s equal parts tender and crunchy. “The goo,” one commenter wrote, “is excellent.”
Recipe: Bourbon Pecan Pie
Baking powder makes this version of the Southern classic from Amanda Hesser extra light and fluffy. Commenters recommend baking the potatoes instead of boiling them, and using cream in place of evaporated milk. You do you.
Recipe: Sweet Potato Pie
Falling somewhere between pecan pie, rum balls and a traditional truffle are these sweet little treats, which Tara Parker-Pope adapted from the food writer Hannah Kaminsky.
Recipe: Pecan Pie Truffles
Because moisture levels in apples vary so greatly and baking them raw in a pie can lead to soggy crusts or undercooked apples, Melissa Clark calls for sautéing them in a little butter first. This ensures that they’re just the right texture: tender, but not mushy.
Recipe: Classic Apple Pie
You don’t need a water bath or a springform pan for this creamy dessert from Erin Jeanne McDowell. The recipe yields 15 bars, but leftovers keep in the refrigerator for up to five days. Make them in advance, or save them for a week of sweet snacking.
Recipe: Pumpkin Cheesecake Bars
It may come as a disappointment to some, but this pie from Jerrelle Guy does not require a blowtorch. It’s finished under the broiler, just before serving. That said, it still maintains the (other) best parts of crème brûlée: the crack of a sugary shell and a delicate filling.
Recipe: Crème Brûlée Pie
Here’s something no one at your table can argue with: Yossy Arefi’s cake is a stunning way to end the meal. A caramel sauce is tucked between the cake layers, as well as ladled on top. You can make your own, or use store-bought, but note that the latter may be a bit sweeter.
Lemon lovers: This pie, from Erin Jeanne McDowell, is just for you. It uses nearly 2 cups of lemon juice, and is topped with rows of striking triangle cutouts. But finish it with circles, hearts, leaves — whatever shapes you like.
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