Smooth pumpkin filling, warm spices, and a flaky crust make this the most familiar finish to Thanksgiving dinner. Serve with a generous spoonful of whipped cream.

INGREDIENTS

1 unbaked 9-inch deep-dish pie crust
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon fine salt
2 large eggs
1 can pure pumpkin purée, 15 ounces—not pumpkin pie filling
1 can evaporated milk, 12 fluid ounces
Whipped cream, for serving

DIRECTIONS

Preheat the oven to 425°F. Fit the crust into a 9-inch deep-dish pie plate, crimp the edges, and refrigerate while preparing the filling.

Mix the sugar, cinnamon, ginger, cloves, and salt in a small bowl.

In a large bowl, whisk the eggs. Whisk in the pumpkin and sugar mixture, then gradually whisk in the evaporated milk until smooth.

Set the pie plate on a rimmed baking sheet. Pour the filling into the crust.

Bake for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 40–50 minutes, until the edges are set and a knife inserted near the center comes out mostly clean. The center may still have a slight jiggle, but should not look liquid.

Shield the crust edges with foil if they brown too quickly.

Cool on a wire rack for no more than 2 hours, then refrigerate. Serve chilled with whipped cream.

HOSTING TIP

Bake the pie the day before Thanksgiving and refrigerate once cooled. Add whipped cream to individual slices just before serving.

Toasty pecans and a rich brown-sugar filling make this a holiday favorite. A little vanilla rounds out the flavor, while the golden crust gives every slice a buttery finish.

INGREDIENTS

1 unbaked 9-inch deep-dish pie crust
3 large eggs
1 cup light corn syrup
¾ cup packed light brown sugar
4 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
½ teaspoon fine salt
2 cups pecan halves
Whipped cream, optional

DIRECTIONS

Preheat the oven to 350°F. Fit the crust into a 9-inch deep-dish pie plate, crimp the edges, and refrigerate while preparing the filling.

In a large bowl, whisk the eggs until blended. Whisk in the corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.

Spread the pecans evenly in the pie crust. Slowly pour the filling over them.

Place the pie on a rimmed baking sheet. Bake for 60–70 minutes, until the edges are set and the center moves with a gentle wobble rather than a liquid ripple. The filling should reach approximately 200°F in the center.

Check after 40 minutes and loosely cover with foil if the pecans or crust are browning too quickly.

Cool on a wire rack for no more than 2 hours, then refrigerate until fully chilled and set before slicing.

HOSTING TIP

Prepare a day ahead for cleaner slices. Use a sharp knife and wipe it between cuts to keep the sticky filling from pulling.

Tender cinnamon apples beneath a crisp, buttery oat topping make a comforting end to the holiday meal. Serve warm with vanilla ice cream and let the topping catch a little of the melting cream.

INGREDIENTS

For the apples:
3 pounds firm baking apples, such as Granny Smith and Honeycrisp
⅓ cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine salt

For the topping:
1 cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon fine salt
½ cup cold unsalted butter, cut into small cubes
Vanilla ice cream, for serving

DIRECTIONS

Preheat the oven to 350°F. Butter a 9-inch square baking dish at least 2 inches deep.

Peel and core the apples, then slice approximately ¼ inch thick.

Toss the apples with the filling’s brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Spread evenly in the baking dish.

In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt for the topping.

Work in the cold butter with your fingertips or a pastry cutter until the mixture forms coarse crumbs with some small buttery clumps.

Scatter the topping evenly over the apples without pressing it down. Set the dish on a rimmed baking sheet.

Bake for 45–55 minutes, until the topping is golden, the juices bubble in the center, and the apples are tender when pierced. Cover loosely with foil if the topping browns before the apples soften.

Rest for 20 minutes before serving with vanilla ice cream.

HOSTING TIP

Make the topping a day ahead and refrigerate separately. Assemble with freshly sliced apples when you’re ready to bake.

Creamy cheesecake sweetened with pure maple syrup offers a lovely alternative to pie. A graham cracker crust and a simple maple-pecan topping bring familiar autumn flavors to every slice.

INGREDIENTS

For the crust:
1½ cups graham cracker crumbs
2 tablespoons packed light brown sugar
6 tablespoons unsalted butter, melted

For the filling:
24 ounces full-fat block cream cheese, softened
½ cup packed light brown sugar
½ cup pure maple syrup
½ cup sour cream, at room temperature
1 teaspoon vanilla extract
¼ teaspoon fine salt
3 large eggs, at room temperature

For the topping:
¾ cup chopped pecans
¼ cup pure maple syrup
1 tablespoon unsalted butter
Pinch of fine salt

DIRECTIONS

Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

Mix the graham cracker crumbs, brown sugar, and melted butter. Press firmly across the bottom of the pan. Bake for 10 minutes, then cool slightly. Reduce the oven temperature to 325°F.

Beat the cream cheese and brown sugar on medium-low speed until smooth, scraping the bowl frequently.

Mix in the maple syrup, sour cream, vanilla, and salt. Add the eggs one at a time on low speed, mixing just until blended. Avoid whipping extra air into the filling.

Pour into the crust. Place the springform pan on a rimmed baking sheet.

Bake for 60–75 minutes, until the edges are set and the center has a gentle wobble rather than a liquid appearance.

Turn off the oven, prop the door slightly open, and leave the cheesecake inside for 1 hour. Remove and cool on a rack for up to 1 additional hour, then refrigerate for at least 6 hours or overnight.

For the topping, toast the pecans in a small dry skillet over medium-low heat for 3–5 minutes, stirring. Add the maple syrup, butter, and salt. Simmer gently for 1–2 minutes, then remove from the heat and cool until barely warm.

Release the chilled cheesecake from the pan. Spoon the topping over it shortly before serving.

HOSTING TIP

Bake the cheesecake up to two days ahead and keep refrigerated. A small surface crack is easy to cover with the pecan topping—dessert’s version of a well-placed throw pillow.