Love it or hate it, pumpkin pie is an autumn staple. It’s also the origin of the ever-popular “pumpkin spice” flavouring that has amassed a cult following at the not-to-be-named coffee shop where said lattés are on offer. However, pumpkin spice need not be limited to pie or lattés, this blend of cinnamon, nutmeg, ginger, allspice, and cloves can be spiced up in its own right! Try adding these sweet derivatives to your Thanksgiving table.

Pumpkin Pie Cheesecake

Any dessert that combines two treats in one is a force to be reckoned with and is bound to satisfy lovers of pie and cheesecake alike. All you have to do is mix pumpkin puree and a pumpkin spice blend into a traditional cheesecake base and bake until set (like the recipe for Pumpkin Crème Brulée Tarts described below). Garnish with candied ginger or brulée the top with sugar for an extra fancy touch.

 

Pumpkin Pie Milkshake

Chilled desserts don’t have to be reserved for summer. There are a couple of different ways you can go about making a milkshake of this nature. Should you have leftover pumpkin pie kicking around, crumble it in with a bit of vanilla ice cream and blend with a splash of milk until it reaches the desired consistency. Alternately, pumpkin puree can be added directly to the ice cream and milk, sweetening with maple syrup as needed (don’t forget a dash of pumpkin spice in there as well).

 

Pumpkin Roulade

For a dessert that is much easier to make than it looks, try whipping up a cake roulade, or Swiss roll. The pumpkin cake itself gets baked on a sheet tray and because of its thinness takes hardly any time at all to cook up. Roll it up with sweetened whipped cream, dust with powdered sugar, and serve as a show-stopping end to a decadent Thanksgiving meal.

 

Pumpkin Pie Bars

Think date squares, but with a pumpkin filling. This snackable version of pumpkin pie might be even tastier than the real thing. Start with a sablé crust: a simple mix of flour, sugar, and butter, which can be pressed into a lined baking tin. The middle layer is the pumpkin puree itself, sweetened with the sugar of your choice and an egg to help it set. Finally, top with an oat-laden streusel for some much-needed crunch and bake until golden brown. Perfect for breakfast, dessert, or a mid-afternoon snack.

Pumpkin Filled Donuts

If you’re looking for an ambitious kitchen project ahead of a Thanksgiving brunch, try adding pumpkin filled donuts to the menu. Take your favourite beignet or brioche dough, fry it up, and allow it to cool completely. Add pumpkin purée to pastry cream or custard, essentially a milk pudding thickened with cornstarch and eggs, and load this filling into your now room-temperature donuts. Ultimately, it’s the most acceptable way to eat pumpkin pie for breakfast.

Find Mallory Frayn’s recipe for Pumpkin Crème Brulée Tarts here

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