My grandma always made our pumpkin chiffon, and I have to imagine that’s because it was popular in cookbooks, magazines, and recipe columns in the 1960s and ’70s.

Americans pick pumpkin as their No. 1 Thanksgiving pie, but 82% also love or like having apple pie at their holiday feast, a YouGov poll found. Dietitians say it’s fine to savor either dessert ...

And, while store-bought pumpkin and apple pie spice blends are super convenient, some bakers prefer the ability to control how much of each spice (and its flavor) is present in a dish.

1/4 teaspoon ginger. 2 tablespoons (28g) light brown sugar, packed. 4 tablespoons (57g) unsalted butter, melted. 1/4 teaspoon table salt. Cheesecake filling ...

Use a deep-dish pie pan.This recipe makes enough filling for one standard deep-dish pie (1½ to 2 inches deep). If you use a shallow pie pan (or pre-made frozen crust), you will have leftover filling.

Be careful so as to not overwork the dough, which can lead to a tough crust. Mix the dough until it just comes together, then stop. Keep lard and butter very cold.

Okay, let’s get into the pie. The color is a nice brownish orange — a burnt orange if you will. The crust isn’t overly fancy or crimped but it’s there.

Unsurprisingly, apple pie and pumpkin pie dominated the results, which included searches from Oct. 6-Nov. 6, suggesting the desserts we thought of most as preparations for Thanksgiving began.