Like the spices in traditional pumpkin pie? Then try this tasty twist from Tammy Covey of Huntington, Arkansas. "Most people make this cool fluffy version for the holidays, but I think it's wonderful anytime of year," she says.
You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.
With its 10-minute prep time and lovely blend of mild eggnog flavor and spices, this is a busy hostess’ dream dessert! It’s a staple for Thanksgiving and Christmas. In fact, my grown kids request it whenever they come to visit. —Patti Leake, Columbia, Missouri
The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust.—Sheila Bradshaw, Powell, Ohio
My birthday is in late November so my mom often morphed the Thanksgiving pumpkin pie into my birthday "cake" and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. —Emily Tyra, Milwaukee, Wisconsin
When our sons come home at Thanksgiving to hunt with their dad, I make this pie recipe from Grandma Fetting. We celebrate Thanksgiving in our cabin in the northwoods, a 40-year-old tradition.—Lois Fetting, Nelson, Wisconsin