As far as
Thanksgiving desserts go, pies are about as classic as it gets.  Pumpkin and apple are traditional, simple staples but why not stray from your usual pattern and try some revamped variations on these desserts?  Here are five delicious recipes and helpful tips that will impress your guests and allow you to seek solace in breaking free from the old pumpkin pie rut.  

• If you normally make a pecan pie, you may want to consider adding a little bourbon and chocolate for some extra oomph!  David Lebovitz has a lovely recipe for a Chocolate Pecan Pie with Bourbon that is gooey, boozy and every chocolate lover's dream and is full of nutty flavor from the toasted pecans: .  It's also incredibly simple to make.  

Tips:  When making pie crust, I often find it's best to use a pastry blender and your hands versus the food processor method, since you don't want to overwork the crust.  Try to use your finger tips rather than your palms (since they exude less heat), use ice cold water, cut up your butter pieces and freeze them for an hour, along with the flour, salt and sugar mix.  I also put my pastry blender in the freezer, so everything is as cold as it can get, yielding an evenly buttery (non-oily), flakey pie crust.  In order to prevent burning the pie crust edges, wrap the edges in foil and remove the foil about 5-10 minutes before the pie is due out of the oven.

• Instead of pumpkin pie, opt for a pumpkin cheesecake like this one. It's light on the pumpkin and spices and perfect for those who enjoy that pumpkin flavor but don't care for pumpkin pie.  I made it twice last year it was such a successful hit, and the marshmallow sour cream topping adds sophistication and a smooth, fluffy texture that accentuates the cheesecake.  If the topping doesn't appeal to you, an equally exquisite alternative is this caramel-bourbon sauce with pecans.  I made the cheesecake recipe that accompanies it as well but found it the spices too heavy (I prefer a milder cheesecake where the cream cheese mixture is the star), but the sauce was divine and was a cinch to make.   You can place the pecans in rings atop the cake, covering it entirely, creating a gorgeous presentation.

Tips:  Baking a cheesecake in a water bath usually helps to prevent cracking.  It's best to make the cheesecake the night before since you need to allow several hours for it to chill and set.  When it comes to crust, I am a fervent advocate on not using a graham cracker crust.  I just think it's overdone, overrated and personally don't care much for the flavor.  If you feel the same way or just want to try something different, try combining 1 ½ bags of Pepperidge Farm Bordeaux Cookies, 3 Tbs of unsalted, melted butter, a ½ cup of pecans and about a ¼ cup of brown sugar in a food processor until you have fine crumbs.  You'll have everyone wondering how you made the crust and they won't believe how easy it was.

• Bread pudding may not be the most attractive dessert but most can agree that it's comforting and tasty – sort of like the dessert equivalent to macaroni and cheese.  For pumpkin lovers, definitely try this recipe.  The plump golden raisins provide a warm burst of flavor that pairs excellently with the pudding, and while it is delicious on its own, it's just a vehicle for the divine and addictive caramel sauce.  Even bread pudding skeptics will be converted with this recipe.  For non-pumpkin lovers, try this recipe for Whiskey Bread Pudding.  It's hands down my favorite bread pudding recipe and the sauce is one of the best things to have ever graced my palate.  

Tips:  When making bread pudding, stale bread always works best, because the drier the bread is, the more easily it will soak up the filling mixture and obtain more flavor.  Brioche and Challah are ideal breads to use but you can also use French bread.

• Cooking and baking seasonally are always sensible ways to approach meal planning.  Pears are in season right now and what better way to take advantage of that than with this Vanilla-Spiced Caramel and Pear Tart recipe - it's a wonderful recipe that encapsulates almost all the flavors we associate with this holiday.  Dorie Greenspan is also an expert dessert consultant to follow and her recipe for a Pear-Vanilla-Almond Frangipane Tart is another excellent way to use pears for Thanksgiving: , as is this recipe for an Upside Down Maple Pear Cake.

• Thanksgiving is truly an all-American holiday and so is the beloved apple pie, which makes the two pretty synonymous.  However, the tried and true apple pie can always use an upgrade, so this year, why not take a break, channel your inner French foodie (you'd make Julia Child so proud) and try an Apple Tart Tatin or Apple Clafoutis.  This particular, glamourous clafoutis looks more like a tart but still has that dense, cakey batter texture to it:   For apple tart tatin and some added humor, check out the witty and whip-smart baker-blogger, Joy the Baker's recipe  

Tips:  When making whipped cream to be served with most of these desserts, you can add a couple extra ingredients to better enhance each dessert.  Add a little nutmeg, cinnamon, cardamom and cloves for an autumnal, spiced whipped cream.  You can also add a little almond extract or amaretto to your cream, which will pair especially well with any pear dessert.  Bourbon, Grand Marnier and Earl Grey tea can add additional flair, so have fun playing around with your whipped cream!