Our goal for this Thanksgiving is to help you dazzle ‘em with dessert.

Toward that end, we’ve collected five recipes designed to make the oohs and ahhs that start when the turkey comes out of the oven last until the final bite of the meal. Some of them take a little more work than the others, but each one will let you add a unique twist to your Thanksgiving finale.

For a change of pace from basic pumpkin pie, we went all the way back to the classic “Fannie Farmer Baking Book” for Sour-Cream Pumpkin Pie, where a cup of sour cream results in a touch of tanginess and a wonderful smooth texture. And for a remarkable variation on apple pie, we turned to a much more recent release, Dede Wilson’s “Unforgettable Desserts” (John Wiley & Sons, 2009). Wilson augments the apples with pears and quince, a rarely used fruit that accents the apples and pears perfectly, and bakes the traditional Cheddar cheese accompaniment right into the crust.

We also were intrigued by a Sweet Potato Pound Cake that looks involved, but the only advance work required is baking some sweet potatoes. For chocolate lovers, we offer a Chocolate Hazelnut Tart.

And who around these parts doesn’t like tiramisu? Pumpkin Tiramisu is a fall-themed takeoff on the classic that requires no cooking — and whose appearance is certain to bring out those oohs and ahhs, maybe even in four-part harmony.

Pumpkin Tiramisu

Yield: 16 servings

11/2 cups heavy whipping cream

2 (8-ounce) packages cream cheese, softened

1 (15-ounce) can solid-pack pumpkin (not pumpkin pie filling)

3/4 cup milk

1/2 cup packed brown sugar

4 teaspoons pumpkin pie spice, divided (see note)

2 teaspoons vanilla, divided

1 cup strong brewed coffee, at room temperature

2 (3-ounce) packages ladyfingers, split

2 (8-ounce) containers frozen whipped topping, thawed

1. In a large bowl, beat cream until stiff peaks form; set aside.

2. In another bowl, beat the cream cheese, pumpkin, milk, brown sugar, 1 teaspoon pie spice and 1 teaspoon vanilla until blended. Fold in whipped cream.

3. In a small bowl, combine coffee, 1 teaspoon pie spice and 1 teaspoon vanilla. Brush over ladyfingers.

4. In a 3-quart trifle dish, layer six ladyfingers, a fourth of the pumpkin mixture and a fourth of the whipped topping. Repeat layers three times. With the bottom of a spoon, swirl top layer into peaks, then sprinkle with remaining 2 tablespoons pie spice. Cover loosely and refrigerate for 4 hours or until chilled.

Note: If you don’t have premixed pumpkin pie spice, use a combination of cinnamon, nutmeg, clove and allspice.

Variation: For a more upscale version, substitute mascarpone cheese for one or both of the packages of cream cheese and substitute lightly sweetened whipped cream for the whipped topping. You also can add 1 to 2 tablespoons of coffee liqueur to the brewed coffee.

Per serving: 356 calories; 27g fat (68 percent calories from fat); 18g saturated fat; 87mg cholesterol; 5g protein; 24g carbohydrate; 15g sugar; 1g fiber; 125mg sodium; 73mg calcium; 160mg potassium.

Adapted from “Taste of Home Holiday and Celebrations Cookbook 2009” (Taste of Home Books)

Chocolate Hazelnut Tart

Yield: 12 servings

For the crust:

6 tablespoons butter, softened

2 tablespoons cream cheese, softened

1/3 cup powdered sugar

1 teaspoon grated lemon zest (colored portion of peel)

1 cup all-purpose flour

For the filling:

4 eggs

3/4 cup granulated sugar

1/2 cup chocolate syrup

1/4 cup dark corn syrup

1 cup chopped hazelnuts, toasted

1 cup miniature semisweet chocolate chips or finely chopped semisweet chocolate

1. Make the crust: Preheat oven to 350 degrees. In a small mixing bowl, beat the butter, cream cheese, powdered sugar and lemon zest until creamy. Beat in flour until just combined.

2. Shape dough into a disk. Wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle.

3. Roll dough into an 11-inch circle. Press onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom. Bake for 18 to 22 minutes or until lightly browned. Keep oven on. Cool crust on a wire rack.

4. Make the filling: In a small bowl, combine the eggs, granulated sugar, chocolate syrup and corn syrup. Pour into crust. Combine hazelnuts and chocolate chips; sprinkle over syrup mixture. Place pan on a baking sheet. Bake for 25 to 30 minutes or until center is almost set (center will set when cool).

Per serving: 384 calories; 19g fat (45 percent calories from fat); 8g saturated fat; 88mg cholesterol; 6g protein; 48g carbohydrate; 32g sugar; 2.5g fiber; 55mg sodium; 33mg calcium; 190mg potassium.

Adapted from “Taste of Home Holiday and Celebrations Cookbook 2008” (Taste of Home Books)

Sour-Cream

Pumpkin Pie

Yield: 8 servings

1 pie crust (scratch or store-bought)

2 cups canned pumpkin (not pumpkin pie filling)

3 eggs

1 cup sour cream

1/2 cup milk

1 cup granulated sugar

1/2 teaspoon salt

2 tablespoons bourbon

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1. Preheat the oven to 450 degrees. Line a 9-inch pie pan with the rolled-out dough, prick all over with a fork, then press a piece of heavy-duty foil directly into the dough. Bake for 6 minutes, remove the foil and bake for about 4 more minutes, until just beginning to brown. Remove from oven and set aside, keeping the oven at 450 degrees.

2. Beat the pumpkin and eggs together in a large bowl, then stir in the sour cream, milk and sugar. Add the salt, bourbon, cinnamon, ginger, nutmeg and cloves and beat until smooth.

3. Pour the filling into the pie shell and bake for 10 minutes. Reduce heat to 300 degrees and continue to bake for 30 to 40 minutes, until the filling is almost firm; a sharp knife inserted slightly off-center will come out nearly clean, with just traces of custard on it, but the center of the pie should not be completely set. Serve slightly warm or at room temperature.

Per serving: 355 calories; 16g fat; 7g saturated fat; 96mg cholesterol; 5g protein; 47g carbohydrate; 29g sugar; 3g fiber; 466mg sodium.

Adapted from “The Fannie Farmer Baking Book,” by Marion Cunningham (Alfred A. Knopf, 1984)

Missy G’s Sweet

Potato Pound Cake

Yield: 20 to 32 servings

About 4 medium sweet potatoes (to yield 2 cups mashed)

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1 cup plus 2 tablespoons packed dark brown sugar, divided

4 large eggs

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

1 teaspoon maple flavoring

1/2 cup peeled and diced Granny Smith apples

2 tablespoons cold unsalted butter, cut into pats

3/4 cup chopped pecans

1. Preheat oven to 325 degrees. Pierce sweet potatoes in several places, arrange on a foil-lined baking sheet and bake until mushy inside, at least 45 minutes. Let cool for 1 hour. Skin the potatoes and mash, measuring out 2 cups. Let cool to room temperature.

2. Return oven to 325 degrees. Line the bottom of a 10-inch tube pan with parchment paper; coat the bottom and sides of the pan with nonstick cooking spray.

3. Beat room-temperature butter with a mixer on medium speed until light. Combine granulated sugar and 1 cup dark brown sugar; gradually add to butter, 1/4 cup at a time, beating on medium to high speed. Add eggs, one at a time, beating for 1 minute after each addition.

4. Reduce mixer to low speed and add mashed sweet potatoes, 1/2 cup at a time.

5. Whisk together flour, baking powder, baking soda, nutmeg, cinnamon and salt. In another bowl, combine milk, vanilla and maple flavoring.

6. Alternately add about a third of the flour mixture and half the milk mixture, beating on low speed after each addition. Turn off the mixer, scrape down the sides of the bowl with a spatula, then mix the batter on medium to high speed for 2 minutes. Slow the mixer to its lowest speed and add apples, mixing until just incorporated.

7. Pour the batter into the prepared pan. Use the back of a spoon or a spatula to smooth the top.

8. In another bowl, combine cold butter, the remaining 2 tablespoons brown sugar and pecans. Mix with a wooden spoon; the mixture will be crumbly. Sprinkle all over the cake.

9. Bake on the middle oven rack for 1 hour and 15 minutes. Use a sharp knife to test for doneness, testing in several places; it should come out almost clean. Cool in the pan for 20 minutes, then unmold the cake and flip it onto a cake rack, topping side up.

Per serving (based on 32): : 203 calories; 9g fat (40 percent calories from fat); 4.5g saturated fat; 44mg cholesterol; 3g protein; 28g carbohydrate; 15g sugar; 1g fiber; 110mg sodium; 30mg calcium; 115mg potassium.

Adapted from a recipe on npr.org taken from “All Cakes Considered,” by Melissa Gray (Chronicle Books, 2009)

Apple, Pear and Quince Pie With Cheddar Crust

Yield: 8 servings

For the crust:

3 cups all-purpose flour

11/2 cups grated extra-sharp Cheddar cheese

1/2 teaspoon salt

3/4 cup (11/2 sticks) chilled unsalted butter, cut into pieces

1/2 cup ice-cold water

For the filling:

4 cups peeled, cored and thinly sliced apples, preferably half Cortland and half golden delicious

3 cups peeled, cored and thinly sliced ripe pears

11/2 cups peeled, cored and coarsely grated quince (see note)

1/2 cup granulated sugar

1 tablespoon freshly squeezed lemon juice

3 to 4 tablespoons all-purpose flour

2 tablespoons unsalted butter

1 large egg, for glaze

1. Make the crust: Put the flour, cheese and salt in the bowl of a food processor fitted with the metal blade attachment and pulse to combine. Add the butter and pulse on and off until it forms a very coarse meal; there might be pockets of butter that are larger, which is fine. Drizzle in the water through the feed tube and pulse until the dough is moistened and just holds together if squeezed.

2. Gather the dough into 2 balls and flatten into disks. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or up to 2 days. (The dough may be frozen for 1 month, in which case it should be protected further by placing in a zipper-top bag. Thaw in the refrigerator overnight.)

3. Let the dough soften slightly at room temperature before rolling out.

4. Make the filling: Preheat the oven to 375 degrees. Coat a 91/2-inch-by-11/2-inch tempered glass pie plate with nonstick cooking spray.

5. In a large bowl, toss together the apples, pears, quince, sugar, lemon juice and flour (use the higher amount only if the fruit is very juicy).

6. Roll out 1 dough disc on a lightly floured surface to a 12-inch round. Transfer to the pie plate. Scrape the filling into the crust and dot with the butter.

7. Roll out the second dough disk on a floured surface to a 13-inch round. Drape the dough over the filling. Trim the dough overhang to 1/2 inch. Press the top crust and the bottom crust together at the edge to seal. Fold under and crimp decoratively. Cut steam vents in the top crust.

8. Whisk the egg in a small bowl. Use a pastry brush to glaze the entire top crust with the egg.

9. Bake for 50 to 65 minutes, or until the crust is golden brown and the filling is bubbling. Cool the pie plate on a rack for 30 minutes to allow the juices to thicken. Serve warm or at room temperature. Store at room temperature for up to 6 hours.

Note: Quince is relatively expensive but adds excellent flavor and aroma to this pie. If you wish to omit it, substitute 11/2 cups of apples, pears or both together.

Per serving: 557 calories; 28g fat (45 percent calories from fat); 18g saturated fat; 99mg cholesterol; 11g protein; 68g carbohydrate; 22g sugar; 4g fiber; 290mg sodium; 176mg calcium; 210mg potassium.

Adapted from “Unforgettable Desserts,” by Dede Wilson (John Wiley & Sons, 2009)