Change up your pumpkin pie routine and try serving a pumpkin cheesecake.
Pumpkin Cheesecake Crust: Filling: Preheat oven to 350 degrees. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside. For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. I topped mine with whipped cream. Good luck and happy (early) Thanksgiving! Recipe from Paula Deen.