Pie.

It's the perfect dessert for the holiday table. Pumpkin pie (and pecan, too) are Thanksgiving classics, but rich and fruity pies, as well as cream pies, can be satisfying when served alongside family favorites.

Pear and Pomegranate Caramel Pie is a remix of the traditional caramel-apple pie, while Streusel Spiced Berry Pie has a classic streusel topping. Eggnog Cream Pie is another twist on a seasonal favorite. If you don't care for the taste of eggnog, substitute 1 cup of whole milk and increase spices to 2 teaspoons of cinnamon and 1/2 teaspoon nutmeg. Stir 2 tablespoons of rum, brandy or whiskey into cream along with vanilla.

Pear and Pomegranate Caramel Pie

Servings: 8

2 9-inch pie shells

2 cups pomegranate juice

1 cup dark brown sugar

3 strips lemon zest (optional)

6 tablespoons cornstarch

4 pounds firm pears, such as d'anjou or Bartlett, slightly underripe, peeled and cored, sliced about 1/4-inch thick

1 tablespoon cinnamon

1 teaspoon ground nutmeg

1 egg, lightly beaten

To make filling:

In medium saucepan over medium-high heat, combine pomegranate juice, brown sugar and lemon zest. Bring to a boil, then reduce heat to medium. Cook, stirring occasionally, until liquid is reduced by half and is very thick, about 20 to 30 minutes.

In small glass whisk together corn starch with 4 tablespoons of water. While whisking pomegranate syrup, slowly pour in cornstarch mixture. Bring mixture to a boil and cook for 1 minute. Remove syrup from the heat, discard lemon zest, and cool to room temperature.

Heat oven to 400 F.

In large bowl, combine pears, cooled pomegranate mixture, cinnamon and nutmeg. Toss well to combine. Transfer mixture to pie shell, pressing fruit down or mounding it as needed to fit. With pastry brush, brush overhanging pie dough lightly with whisked egg. Place top crust over pie, cutting hole in top center of pie.. Press together overhanging dough at sides to seal with the egg. Trim overhanging dough to about 1-inch all around the pie and pinch to seal. Transfer pie to rimmed baking sheet and bake until crust is deep golden brown and filling is bubbling, about 50 to 55 minutes. Transfer pie to a cooling rack and cool to room temperature before serving.

Streusel Spiced Berry Pie

Start to finish: 1 hour 10 minutes (20 minutes active), plus cooling

Servings: 8

1 9-inch pie shell

3/4 cup flour

1/2 cup butter plus 2 tablespoons

1/2 cup packed brown sugar

1/2 cup rolled oats

3 cups frozen mixed berries

2 tablespoons cornstarch

Zest and juice of 1 lemon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1 tablespoon cinnamon

1 teaspoon ginger

Heat oven to 400 F.

To make streusel, in a medium bowl, rub together flour and 1/2 cup butter until mixture resembles cornmeal. Stir in brown sugar and oats, then set aside.

In large bowl, combine berries, cornstarch, lemon zest and juice, allspice, nutmeg, cinnamon and ginger. Transfer mixture to prepared pie plate. Cut remaining 2 tablespoons of chilled butter into small pieces and sprinkle them over fruit mixture.

Sprinkle streusel evenly over surface of pie.

Transfer pie to a rimmed baking sheet and bake until crust and streusel are deep golden brown and filling is bubbling, about 45 to 50 minutes. Transfer pie to a cooling rack and cool to room temperature before serving.

Eggnog Cream Pie

Servings: 8

1 9-inch pie shell

1 cup whole milk

1 cup eggnog

1/2 cup sugar

6 egg yolks

1/4 cup flour

1 teaspoon cinnamon, plus additional for garnish

1/4 teaspoon nutmeg, plus additional for garnish

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

2 tablespoons rum, brandy or whiskey (optional)

Heat oven to 400 F.

Prick bottom of pie crust. Cover crust edges with foil. Bake pie crust until pale golden brown, about 15 minutes, then remove foil and continue baking until deep golden brown, about 10 minutes more. Transfer pie shell to cooling rack and cool to room temperature.

To make filling:

In medium saucepan over medium-high heat, combine milk, eggnog and 1/4 cup sugar. Bring to a gentle simmer.

Meanwhile, in medium bowl whisk together egg yolks, flour, cinnamon, nutmeg and remaining 1/4 cup sugar. When milk and eggnog mixture is at a simmer, remove pan from the heat.

While whisking, slowly pour about 1 cup of warm milk mixture into egg mixture. Then pour egg mixture into pan with remaining milk and eggnog.

Return pan to a medium heat. Stirring constantly with wooden spoon, cook mixture until it thickens to consistency of heavy pudding, about 3 to 4 minutes.

Remove pan from heat and stir in vanilla extract. Pour mixture into cooled pie shell and place a sheet of plastic wrap over top, gently pressing so it touches surface of cream. Refrigerate until set, at least 2 hours and up to 2 days.

Before serving pie, whip cream and liquor (if using) together until cream holds stiff peaks. Remove plastic wrap from surface of pie and evenly spread whipped cream over surface. If desired, lightly dust top of pie with cinnamon and nutmeg. Refrigerate until ready to serve.