Not gonna lie, but the only time I bake or eat pumpkin pie is at Thanksgiving—that’s because my family is so bound by tradition that if I don’t serve some approximation of the custard-based “classic,” there will be grumbling. However, there is a small contingent—including my sister-in-law Yvonne, who once served up pumpkin cheesecake—that welcomes alternative pumpkin desserts, and I, for one, am all for it.
Why not give our stunning pumpkin spice latte tiramisu a try? How about a pretty pumpkin cake rolled with white chocolate cream cheese or a remarkably light and creamy pumpkin cheesecake dressed up with candied maple walnuts? We’ve even included recipes to help you use up all those cans of pumpkin purée you bought on sale and are now wondering what to do with, like pumpkin bread glazed with a salted brown butter icing, pumpkin spice ice cream, and a pumpkin cheesecake milkshake. With so many options that are not pie, there won’t be any leftover pumpkin purée languishing in your fridge.
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