My family takes pumpkin pie seriously. Since childhood I can remember no less than 10 pumpkin pies each year (and that's a conservatively low number). We eat it for breakfast starting the day before Thanksgiving, and eat it throughout the day (usually while making more pumpkin pie).
In honor of the (arguably) most delicious and most memorable part of Thanksgiving, some delicious variations on the traditional fare:
Pumpkin Cheesecake with Pecan-Gingersnap Crust (Photo from Our Best Bites)
Throwdown Maple Pumpkin Pie with Pecan Streusal (Photo from FoodNetwork.com)
Three-layer Pumpkin Pie
(This NYT recipe is nearly identical to the one my husband's family uses (pictured), except ours doesn't call for brandy. You can omit it. The pie is a "megillah," as my father-in-law famously calls it, but it's worth the effort.)
Triple Chocolate Pumpkin Pie (Photo from Find Your Happiness)
Pumpkin Banana Mousse Tart (Photo from FoodNetwork.com)
Layered Pumpkin Pie Toffee Cheesecake (Photo from Our Best Bites)
Pumpkin Bread Pudding (Photo from Epicurious)
(Wouldn't this be great with pumpkin bread substituted?)
Paula's Pumpkin Gingerbread Trifle (Photo from FoodNetwork.com)