I love doing spinoffs of the traditional pumpkin pie for Thanksgiving. Some of my favorites are sweet potato, Butternut squash or Kabocha squash pies. You will get a slightly different taste profile for all of them, and I find their flavors to be a bit more complex than pumpkin pie. You can substitute them in your pie for pumpkin pie filling that you would use otherwise. You will want to cut the Kabocha squash in half and roast it because the skin can be unwieldy. For butternut squash and sweet potatoes, it is better to peel and dice them before roasting so the post-roast process is cleaner and easier.
