I finished making the four pies last night. Two of them are pumpkin. For the sake of variety, I also made one apple and one cherry. If my fellow diners were as adventurous as me, I would have been tempted to add a twist to my cherry pie recipe by borrowing from this recipe I uncovered recently from the N.Y. Daily News.
I love pistachios, and the use of these nuts in the crumble topping sounds absolutely wonderful.
By the way, the photo above is of the Daily News recipe.