Maria Nelson
Pumpkin Meringue Pie with Brown Butter Gingersnap Crust
When the classics collide, magic happens. Here, pumpkin filling meets a generous layer of fluffy meringue, and the pairing lands on top of a warm, spiced gingersnap crust. Pure bliss. And eternal cravings. Find the recipe here.
Mark Boughton/styling: Teresa Blackburn 
Caramel Pumpkin Pie
The gooey richness of caramel will take your holiday pie to new heights without robbing the dish of its original glory. Find the recipe here.
Mark Boughton/styling: Teresa Blackburn
Coconut and Sweet Potato Pumpkin Pie with Gingersnap Crust
This varied version of pumpkin pie is so packed with complementary, fall-infused flavors, you’ll wonder why you ever settled for the original to begin with. Find the recipe here.
Mark Boughton/styling: Teresa Blackburn
Pumpkin-Pecan Pie
There are generally two camps on Thanksgiving—the pumpkin pie people, and the pecan pie people. Well, here comes the good news. Now you won’t have to choose! (Because everyone knows that’s the worst part about holiday pies). Find the recipe here.
Mark Boughton/styling: Teresa Blackburn
Pear and Cranberry Pumpkin Pie
If you’re looking for a more adventurous take on the classic recipe, try this tangy fruit infused pumpkin dessert. Trust us, it tastes even better than it looks. Find the recipe here.
Con Poulos
Butternut Squash Pumpkin Pie
This direct alternative recipe is for those of you who want the same effect of pumpkin pie, sans pumpkin (we know it’s not for everyone—we’re not here to judge). We think you’ll be pleasantly surprised at how seamlessly butternut squash blends into a traditionally pumpkin-dominated dessert. Find the recipe here.
Frequently Asked Questions
How do I achieve the perfect fluffy meringue for the Pumpkin Meringue Pie?
Make sure to use room temperature egg whites and beat them until stiff peaks form. Gradually add sugar while continuing to beat, which helps to stabilize the meringue.
What can I substitute for the gingersnap cookies in the crust if I can’t find them?
You can use crushed graham crackers with a bit of added spice, like ground ginger and cinnamon, to mimic the flavor profile of gingersnap cookies.
How do I know when the caramel in the Caramel Pumpkin Pie is ready?
The caramel should be a deep amber color and have a glossy texture; it should also reach the soft-ball stage (around 240°F) for the best results.
Thanks for sharing and quiet sure it look very tasty will try soon,