move over, pumpkin pie

traditions create a sense of comfort and nostalgia, but we sometimes can't silence the cynic inside who says traditions can be predictable and downright boring. so this year why not shake up your thanksgiving fiesta by offering a new dessert (gasp!) in place of the grande dame of thanksgiving, pumpkin pie. we found this delightful little recipe on marthastewart.com, and we can't wait to test it out. not only do we love the tempting flavors of this gingery fruity dessert, but also the presentation is way more chic than your classic pumpkin pie:

ingredients:

- 2 bags (12 ounces each) cranberries, fresh or frozen

- 2 1/4 cups granulated sugar

- 2 tablespoons finely grated peeled fresh ginger

- 1 bar (8 ounces) cream cheese, room temperature

- 1/4 cup packed light-brown sugar

- 1/2 teaspoon pure vanilla extract

- 2 cups heavy cream

- 2 homemade or store-bought all-butter pound cakes (12 ounces each) cut into 3/4 inch-thick-slices

- candied orange zest, for garnish (optional)

directions:

1. in a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger and 2 cups water. bring to simmer over medium; cook until cranberries begin to burst, 8-10 minutes. let compote cool completely.

2. make cream filling: using an electric mixer, beat cream cheese, brown sugar, remaining granulated sugar and vanilla on high until well combined. with mixer on medium, gradually add heavy cream; continue beating until soft peaks form.

3. arrange 1/3 cake in 3-quart serving dish. spoon 1/3 compote over cake; spread to sides of dish. dollop 1/3 cream over compote; spread to sides of dish. repeat twice, ending with cream filling. cover, refrigerate at least 2 hours (or up to 1 day). garnish with candied orange zest, if desired.

4. surprise everyone at thanksgiving with the new dessert, and enjoy!