You know the smell. It's probably the one that speaks most to our hearts of hearth and home, of holidays and family, and of great desserts.

I've included two recipes here, one for your standard pumpkin custard pie, the one we all know and love, and one that adds an island beat to the flavor symphony.

Pumpkin Custard Pie

1 ¾ c. pumpkin purée

¾ c. sugar

¾ tsp. kosher salt

1 tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. ground nutmeg

2 eggs, beaten, at room temperature

1 c. heavy whipping cream

½ c. whole milk

1 (9 inch) unbaked deep-dish pie crust

Preheat oven to 400° Fahrenheit.

In a saucepan, stir the pumpkin over medium-high heat for 10 minutes or until slightly dry and caramelized.

Remove from heat; add the sugar, salt, cinnamon, nutmeg and ginger. Mix well.

Add the eggs, cream and milk. Mix until smooth; pour into pie shell.

Bake for 25 to 30 minutes or until crust is golden brown. Allow to completely cool on rack before cutting.

Don't forget to top this with as much sweetened whipped cream as you can spoon!

Island Flair Pumpkin Pie

From Bahama Breeze

A delicious and exotic pie, scented with the aromas and flavors of the Caribbean –- ginger, cinnamon, orange, nutmeg and rum. The gingersnap crust is an added treat.

For Crust

14 2-inch gingersnaps (about 4 ounces)

1 c. pecans (about 4 ounces)