A new and improved alternative to the traditional pumpkin pie, this pumpkin cheesecake with toasted pecans and a dulce de leche caramel sauce (available gluten-free if requested) wins converts at every table with its velvety texture, warming spices, and nutty crust. Everyone will ask for the recipe!

Available in the fall if you want freshly cooked pumpkin, or any time of the year if you opt for canned. Edwin Taylor hasn't tried it yet, so you might have an edge in the bidding war!