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Sweet sensations, memorable thanksgiving desserts

If Thanksgiving is to be a real groaning board, an over-the-top feast, then there is no such thing as too many desserts.

Pumpkin pie will take pride of place, of course. But to make it a real groaner, add a cake, another pie, maybe some cookies for the kids and a bowl of nuts.

Suspend fear of calories for just this one day. Heap sweetened whipped cream into a big bowl, pass it around and watch people get bug-eyed as they freely dollop blobs onto their pie and cake and into their coffee cups.

As a rule of thumb, figure one dessert for every four guests. So if you are having, say, 12 at table, three desserts will be generous. Everyone will take a slice of this, a sliver of that and there will be plenty left to wrap and send home with departing guests.

Here are some sweet suggestions for your dessert buffet, and they can all be made in advance:

Pumpkin Cheesecake With Bourbon Sour-Cream Topping

This winner is neither too sweet nor too dense, and it can be a great alternative to pumpkin pie. Autumn spices, cream cheese, bourbon and pumpkin come together in a smooth and creamy cake. The cake can be made the day before and refrigerated.

Williamsburg Orange Wine Cake

This cake is part of America's culinary legacy, having first appeared in colonial Virginia's Williamsburg kitchens. It is as delicious a cake of its kind as you will find. Our cake is up to date, made in a food processor.

Almond Cake

This pale yellow single-layer cake is a sleeper. Its sugary crust covers a moist, sumptuous layer of ground almonds and sugar. It can be made one to two weeks in advance and stored in a tin, where it only gets better and better. Garnish it with poached fall fruit and a puff of whipped cream.

Maple Spice Pecan Pie

If you're nuts for nuts but a traditional pecan pie is just too cloying, try this version. The contrast of sweet maple syrup and tart lemon, plus a hint of nutmeg, transforms the standard pecan pie into something distinctive.

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