Perfect Thanksgiving Pies That Are Too Pretty To Eat

First up: an incredible version of pumpkin pie that always looks like a million bucks because it will NEVER crack. No fear, here: This pumpkin pie isn’t a true pumpkin pie, which is traditionally a custard pie that uses eggs to help set the filling. The proteins in eggs are wonderful but slightly fickle; if they are overbaked, they can contract, creating a pie with visible cracks on the surface. But this pumpkin-ified version of sugar pie uses flour to set the filling, which means that even if it gets a smidge overbaked, the top is perfectly smooth.

The pie still tastes custardy, since it’s made with heavy cream and milk, and is insanely silky. Best of all, this pie couldn’t be easier to make—just mix all the filling ingredients to combine and dump in a par-baked pie crust, then bake again until the filling is set.

The beautiful, smooth surface of this lovely pie opens up a whole new world of décor options, too. A sprinkling of candied nuts or crushed up brittle, a swirly layer of caramel sauce, or a piped topping (I’m down with boozy or otherwise flavored whipped cream). But my personal favorite is also the easiest: I like to dust a pattern onto the smooth surface with powdered sugar. I love to use the doilies I’ve inherited from my grandma to create stunning (but easy) patterns on the top of the pie. Just gently drape the doily (or any other stencil you like) over the pie, and dust it with powdered sugar. Lift the stencil straight up to leave the cleanest pattern.