Yum - home-made whipped cream with a generous amount of powdered sugar and real vanilla extract beaten in. Can never have too much whipped cream on pie!
Oh, in my house pie MUST have freshly whipped cream.
And I do chocolate pie for turkey day. Some in the family aren’t pumpkin pie lovers so it’s another option. Chocolate is good any day of the year by me. 
Freshly whipped cream on pies in my family, too – pumpkin pies, mostly. We tend to have freshly whipped cream on a lot of things in my family.
I usually skip the pumpkin pie and just have the whipped cream, maybe on a small handful of berries or a huge mound of whipped cream on top of a small cup of coffee.
Whipped cream could be a whole thread. Amaretto whipped cream goes pretty good with pumpkin cheesecake, pumpkin pie, a spoon…
@doschicos - you might like my maple-chocolate pie recipe referred to a few pages ago, then! I made it today and luckily made a mini-pie with the extra crust trimmings so we could all indulge ahead of time!
Always nice to have a cook’s treat, @fretfulmother. I love pecan pie and occasionally make one but not for Thanksgiving as family members have to have the pecan squares I referenced earlier. And I do a chocolate silk pie. I want to try maple syrup next time I make a pecan pie. I do often add chocolate as well. Like it both ways.
@doschicos, I have a cookbook I got from my mother by Marjorie Kinnan Rawlings, that includes a recipe for a chocolate pie she wishes to be fed upon her deathbed. 
Regarding creamed spinach, if you want to make it gluten free, use cream cheese instead of flour to thicken it.
This has the “feed upon death” black bottom pie.
I just googled her, @Consolation. Is it the Black Bottom Pie or another recipe?
I could get behind any of these recipes!
I do think maple pecan pie sounds good. But I also like the Karo syrup version. Starbucks used to make pecan squares with chocalate drizzled over the top - thank goodness they discontinued it! It was delicious.
I saw a recipe for a pumpkin pie that called for a chocolate cookie crust - I have to admit I thought it sounded like a good idea - but then I’m not a pumpkin pie fan - especially not pumpkin pie crust - it always seems soggy to me.
@doschicos, Cross Creek Cookery is the book, and that is indeed the deathbed pie.
An update for those who were concerned that my “improved” pecan pie might offend the traditional Southern sensibilities of the GF…I was just talking to S and asking him to ask her if there is any dish in particular her family always has on Thanksgiving that she would like to make, or have me make.
Turns out that they go to a restaurant on Thanksgiving, and everyone orders whatever they like off the menu. Like steak, for instance! S said that we could safely ignore her family traditions on this occasion. =))
@Consolation That is funny. Did you hear about the recipe which is a combination of pumpkin cake and pecan pie?
I say it on tv this morning.
http://www.today.com/recipes/pumpkin-chocolate-chip-bundt-cakes-pecan-pie-dessert-recipe-t105062
^^^The one on the Today Show, raclut? It didn’t look appetizing at all.
@Bromfield2 I thought the same but apparently putting a pie in between two layers of cake is trendy.
If I had to make something like that it would be another kind of pie and a different flavored cake.
Putting a pie between 2 layers of cake? That’s Mr. B.'s Thanksgiving specialty - he eats a chunk of cake, a piece of pie, then another cake slice, and - voila! - he has layered them perfectly in his stomach.
Piecaken:
Ugh, that looks like a way to ruin a perfectly good pie and a perfectly good cake. And given the size, there is no way to serve a nice slice!
ETA: I was referring to the pumpkin cake. The piecaken actually looks pretty good. Except for oat crumble. Except for wasting all that wonderful crust, although I note he ate it on its own!
Seems like waste of pie crust. Why not just use pie filling as filling layer in cake? That would be pretty good.
Wow, those do not appeal to me at all. Not one bit. Seeing them makes me crave a tart, fresh-tasting, and austere-looking tarte au citron with a handful of fresh raspberries (or the like). Clean fresh tastes, lots of acid, not too sweet. That’s the kind of dessert I like.