Nothing is more traditional than pumpkin pie for desert on Thanksgiving. It’s always a family favorite and, despite how overstuffed we are from the Thanksgiving meal itself, there’s always room.

However, there’s a ‘nonconformist’ gene in our family. Sometimes we revel in bucking tradition because, well, that’s who we are!

This year was no exception, as we dared ourselves to create a pumpkin pie that, while traditional on its surface (it is a pie, and it is made primarily from pumpkin), was anything but that in its preparation and (primary) ingredients.

We first threw caution to the wind by deciding to cook the pumpkin in our Solo Stove Pi Pizza Oven.

While we love the Rockwell-esque imagery of a large multi-generational Thanksgiving gathering, many of us will choose to host a small number of family members and/or friends at this year’s Thanksgiving celebration.

Word on the street is that smaller turkeys (in the 8- to 10-pound range) will be in short supply this year, so I tested two new recipes from Steven for the boneless netted turkey breast “roasts” often found at meat counters during the holiday season.