What would Thanksgiving be without a pumpkin pie? If you're looking for something just a bit different, try one of these recipes. The tassies dessert, by the way, are really like delicious one- or two-bite pumpkin-pecan pies.

Maple-Cinnamon Pumpkin Pie

1 single pastry pie crust

1 (15-ounce) can pumpkin puree

1/2 cup sugar

1/4 cup maple syrup or maple-flavored syrup

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 eggs, lightly beaten

1 cup milk

1 recipe Maple Whipped Cream, below (optional)

1. Preheat oven to 375 degrees. Prepare and roll out pastry crust.

2. For filling, in a bowl combine pumpkin, sugar, maple syrup, cinnamon and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined.

3. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more, or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.

4. To serve, if desired, top with Maple Whipped Cream. Makes 8 servings.

To make Maple Whipped Cream: In chilled medium bowl, combine1 cup whipping cream, 1 tablespoon pure maple syrup. With mixer on medium speed, beat until soft peaks form.

-- Better Homes & Gardens

Pumpkin-Pecan Tassies

1 (15-ounce) package rolled refrigerated unbaked pie crust (2 crusts)

Filling:

3/4 cup canned pure pumpkin

1/4 cup granulated sugar

1 teaspoon pumpkin pie spice

1/8 teaspoon salt

1 egg, lightly beaten

1/4 cup half and half, light cream or milk

Topping:

1/3 cup chopped pecans

1 tablespoon packed brown sugar

1 tablespoon butter, melted

Maple syrup (optional)

1. Let pie crusts stand according to package directions. Preheat oven to 350 degrees.

Unroll piecrusts. Using a 2 1/2-inch round cookie cutter, cut 12 rounds from each pie crust. Gently ease pastry rounds into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups; set aside.

2. For filling, in a large bowl stir together pumpkin, granulated sugar, pumpkin pie spice and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined.

3. For pecan topping, stir together pecans, brown sugar and melted butter.

4. Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving.

To store: Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months; thaw about 1 hour at room temperature before serving.

-- Better Homes & Gardens

Dutchy Pumpkin-Apple Pie

Apple layer:

1/4 cup sugar

2 teaspoons flour

1/2 teaspoon ground cinnamon

2 apples, peeled and chopped

1 (9-inch) unbaked pie shell

Filling:

1 1/2 cups canned pure pumpkin

1/2 cup sugar

2 tablespoons butter, melted

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 eggs

1 cup evaporated milk

Crumb topping:

1/2 cup flour

1/3 cup sugar

1/3 cup chopped nuts

3 tablespoons butter

Apple layer: Preheat oven to 375 degrees. Mix sugar, flour and cinnamon in medium bowl. Add apples; toss to coat. Spoon into pie shell.

Filling: Mix pumpkin, sugar, butte, cinnaon, nutmeg and salt in medium bowl with electric mixer on medium speed. Beat in eggs. Gradually blend in milk. Pour ove apple mixture in pie pan. Bake 30 minutes.

Topping: Meanwhile, combine flour, sugar and nuts; cut in butter with pastry blender or 2 knives until mixture is crumbly. Sprinkle over pie. Bake an additional 25 to 30 minutes, or util knife inserted in center comes out clean.

Cool completely on wire rack. Refrigerate 3 hours before serving.

-- "The Eckert Family Fall Cookbook"