We asked the South's best how they make this most classic Thanksgiving dessert—and we learned a few great tips.

Simply Recipes / Photo Illustrations by Wanda Abraham / I went to Costco the other day, and couldn’t leave without one of their pumpkin pies. They’re affordable, tasty, and gargantuan—no wonder they have such a fan base.

Among the many savory pies we bake every day, there is one we had never tried before... the savory pumpkin and mozzarella pie is an original variation of the classic pumpkin savory pie, delicious and easy to make!

If you live in a warmer climate or if you simply enjoy a cool popsicle snack no matter what the weather, this is a great recipe to use up your leftover pumpkin. 1 cup leftover canned pumpkin pie filling Mix all ingredients in a blender.

There's a reason the Libby's pumpkin pie recipe has been around since the 1950s. It has the perfect balance of pumpkin and spices—and the texture is silky smooth.

This crustless pumpkin pie is Weight Watchers friendly coming in at only 2 points (two!) for the whole pie. This pumpkin pie recipe uses no evaporated milk but is just as creamy as any that does. The combination of a couple zero point ingredients does the job just fine.