Your Thanksgiving menu can be as hodge-podgey as the people eating it. Aunt Lou likes lots of booze in her sweet potatoes (and in general), while your mom is more of a purist. So you make two sweet potato dishes—with pleasure. Then your kid comes back from college and he's now vegetarian and reading Marx, but Granny won't let up on the classics. So there will be a lentil loaf and a big ol' turkey and some casual conversation about socialism.
You can't possibly make everyone happy, so when it comes to pumpkin pie—where, just like your guests, each is special, beloved, and an individual—you can pick favorites. Choose the family member you like best, then choose the recipe they'd like best. Thanksgiving can still be a moment for bonding—and favoritism (love you, Mom!).
It's classic, it's wholesome, it's universally appealing, it's really, really good.
A little spicy, a little less sweet.
For the "sophisticate" who prefers squab to turkey, kouign amann to doughnuts (and wears an ascot from time to time): Pumpkin Pie with Gingersnap Crust and Cinnamon Whipped Cream by Fresh Beats, Fresh Eats
Just traditional enough to still fit the holiday, but "fancy."
Cognac-spiked, cream-laden—or, in a word, rich.
Really about bourbon—but also gluten-free.
No teeth, no crust, no problem.
It's a pie, it's a tart, it's a crumble—all wrapped up in one.
This alluring 1891 recipe makes you question everything you thought pumpkin pie to be: There's butternut squash, instead of pumpkin, and a crust that veers away from the classic pastry.
It's not just pie—it's pie-cake.
Pick your Thanksgiving battles and pick your pie—which pie will make the cut? Tell us in the comments.