Some families hoard their age-old pumpkin pie recipes as if they were made of gold. Here at Divine Dinner Party, we're much more giving.

Here, you'll find our three favorite recipes for homemade pumpkin pie. These are the ones our own Christmas and Thanksgiving guests moan and groan over-- and chances are, yours will, too! And they may just become the pumpkin pie recipes that you don't want to share.

Here, you'll also find a simple recipe for making fresh pumpkin puree for fresh pumpkin recipes. Though don't worry if you prefer to stick with canned pumpkin. After all, it comes out perfect every time. Or,. if you're looking for something a little different to serve on Christmas or Thanksgiving, check out our Holiday Dessert Recipes.

The fluffy egg white in this pumpkin pie recipe makes the filling light and fluffy. But the strusel topping gives it a taste and a crunch that's just to die for. If you're looking for an ordinary pumpkin pie recipe for Thanksgiving or Christmas, this isn't it. But if you're looking for something easy to make that will become "the best pie" your guests have ever tasted (a compliment I often hear when I make this for the holidays), this is the one.

Recipe makes 1 pie. You can make it with a regular crust if you like, but I love it with graham cracker.

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Ingredients:

Pumpkin Filling:
1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 eggs, yolks and whites divided
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/2 tsp salt
1 (9 inch) graham cracker pie shell

Streusel:
2 tbsp. all-purpose flour
1/4 C. brown sugar, packed
1 tsp. ground cinnamon
2 tbsp. cold butter
1 C. chopped walnuts

Instructions: 1. Preheat the oven to 425 degrees F.

2. In large mixing bowl, combine the pumpkin, condensed milk, 2 egg yolks, cinnamon, nutmeg, ginger, and salt. Mix well until smooth.

3. In a medium mixing bowl, beat the egg whites with an electric mixer until soft peaks form.

4. Fold the egg whites into the pumpkin batter, folding gently to mix.

5. Pour pumpkin mix into your pie shell. Bake in your 425 degree oven for 15 minutes.

6. While pie is in oven, combine the flour, sugar, and cinnamon in a small bowl. Cut in the butter until the mixture resembles coarse crumbs, then stir in the walnuts.

7. After its 15 minutes in the oven, remove pie and sprinkle streusel topping over.

8. Reduce heat to 350 degrees F. Return pie to the oven and bake another 40 minutes or so, or until the filling has set.

9. Let cool before serving.

This probably looks like one of the more simple pumpkin pie recipes you've come across. But the flavor of this easy to make pumpkin pie is anything but simple. The combination of spices --in different proportions than you're probably used to-- is what makes this pie. It's pungent and pumpkin-y, and oh-so-good. The heavy cream gives it a heavenly mouth feel that you won't get with other pumpkin pie recipes, and though it makes the pie rich, it's also light.

Make 2 pies. The recipe calls for canned pumpkin, but this recipe for pumpkin pie is also wonderful with fresh pumpkin puree (recipe at the bottom of this page).

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Ingredients:
2 cans (15 oz. each) pumpkin
1 C. brown sugar, packed
1 C. granulated sugar
1/4 tsp. ground cloves
1 tbsp. cinnamon
2 tsp. ground ginger
1 tsp. salt
4 large eggs
1 C. evaporated milk
1 C. whipping cream
2 9-inch pie shells, unbaked

Instructions: 1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, combine pumpkin, both sugars, cloves, cinnamon, salt, and eggs. Whip with an electric mixer until fluffy and well combined.

3. In a small saucepan over medium-high heat, scald the evaporated milk and whipping cream together.

4. Stir scalded cream and milk into the pumpkin mixture, mixing well.

5. Divide batter between two unbaked pie shells.

6. Bake for 60 minutes. Pie is set when a knife in the middle comes out clean.

7. Let cool before serving.

This is one of those pumpkin pie recipes that's probably best for adults only. Made with brandy (whiskey's great, too!) it has an unexpected rich flavor that grown ups will love. And while the booze cooks away a bit during baking, you don't want to feed this one to the kiddos unless you want them stumbling into the walls.

It's generally best to make this pie a day or so in advance. After it's allowed to sit for a day, the strong flavor of the whiskey mellows out and blends beautifully with the pumpkin. So good. So naughty.

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Ingredients:
2 C. canned pumpkin
4 lg. eggs, whites and yolks separated
1/2 C. granulated sugar
1/2 C. brown sugar, packed
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tbsp. cornstarch
1/2 C. (1 stick) butter, melted
1/3 C. light cream
1 C. brandy or whiskey
1 unbaked (10 inch) deep dish pie shell

Instructions: 1. Preheat the oven to 375 degrees F.

2. In a large mixing bowl, combine the sugars, egg yolks, cinnamon, ginger, and nutmeg. With an electric mixer, beat until well mixed.

3. Beat in the cream, butter, and brandy. Mix well.

4. In a seperate mixing bowl, beat the egg whites until soft peaks form.

5. Sprinkle cornstarch over egg whites.

6. Gently fold egg white mixture into pumpkin mixture.

7. Pour mixture into prepared crust.

8. Bake 60 minutes, or until center of pie is set.

If you don't have canned pumpkin where you live, or if you prefer to use the fresh stuff, this puree is just what you need to put together your pumpkin pie recipes. Be sure to choose "sugar" pumpkins or "pie" pumpkins. 1 medium size pumpkin makes about 6 cups of puree.

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Ingredients:
1 medium pumpkin

Instructions: 1. Preheat oven to 350 degrees F.

2. Peel and seed pumpkin.

3. Chop pumpkin into small cubes, about 1 to 2 inches.

4. Bake, uncovered, for about one hour. Pumpkin should be soft when done.

5. Blend pumpkin until smooth (a food processor or mixer works well).

6. Place puree in a wire-mesh strainer and strain overnight, letting excess liquid drip away.

7. Freeze or use in pumpkin pie recipes or other recipes.