Pie will be expected. Pumpkin. Sweet potato. Pecan. Or at least that’s the case at many Thanksgiving feasts.

But rarely does a single dessert suffice. This is, after all, Thanksgiving, the American feast of the groaning board, a celebration of plenty.

Scheduling the preparation of more than one dessert into your kitchen time — and oven time — can be daunting. So think about making a dessert that can be prepared one or two days in advance then stored, well covered, of course, in the refrigerator.

Pumpkin Parfaits

Classic layered desserts such as tiramisu, trifle and the retro-hip icebox cake inspired this sweet finish, developed by Judy Hevrdejs, starring Thanksgiving flavors.

1/2 pint whipping cream, whipped

2 teaspoons confectioners’ sugar

1 can (29 ounces) solid pack pumpkin

1 container (8 ounces) mascarpone

1/4 cup brown sugar

2 teaspoons pumpkin pie spice

4 cups broken gingersnaps or molasses cookies

1 1/2 cups toasted pecans, coarsely chopped

Beat whipping cream to soft peaks. Add sugar; beat a few more seconds. Set aside. Fold pumpkin into mascarpone in a bowl, blending well; stir in brown sugar and pumpkin pie spice.

Place some broken cookies in the bottom of each serving dish or glass. Sprinkle with some pecan pieces. Spoon in a layer of pumpkin mixture. Add a layer of whipped cream. Add another layer of pumpkin mixture; finish with cookie and pecan pieces. Cover each serving dish with plastic wrap; refrigerate overnight. Refrigerate remaining whipped cream, well covered.

To serve, dollop with reserved whipped cream.

Double pumpkin parfaits: Substitute vanilla or chocolate wafer cookies for the gingersnaps. Instead of pecans, use roasted pepitas (hulled pumpkin seeds).

Makes: 6 to 8 servings

Nutrition information per serving: 542 cal, 38 g total fat (13 g saturated), 56 mg chol, 49 g carbo, 8 g pro, 282 mg sodium, 7 g dietary fiber

Vanilla-Poached Pears

Adapted from “Tyler Florence Family Meal: Bringing People Together Never Tasted Better” (Rodale, $35). The pears can be served on their own, two halves per person. Or consider the variation offered here: pears caramel.

3 cups sugar

1 cinnamon stick

1 lemon, thinly sliced

5 cups water

1 vanilla bean

4 firm pears, such as Bosc or Bartlett

Combine sugar, cinnamon, lemon slices and water in a large saucepan. Split the vanilla bean lengthwise; scrape the seeds into the pan. Add the pod as well. Heat to a boil; stir occasionally until sugar is dissolved.

Peel and cut the pears into halves through the stem; scoop out the cores with a melon baller. Add the pears to poaching liquid; reduce heat to a simmer. Cook until pears are just tender (the tip of a paring knife will go through the flesh of a pear with just a little resistance), about 8 minutes. Remove pan from heat; let pears cool in the poaching liquid, about 45 minutes.

If preparing in advance, transfer pears and poaching liquid to a container. Cover; refrigerate up to two days. About 1 hour before serving, remove from refrigerator; allow to come to room temperature. Serve allowing two halves per person, pouring some poaching liquid over them.

Yield: 4 to 8 servings

Nutrition information per serving: 196 cal, 0 g total fat (0 g saturated), 0 mg chol, 51 g carbo, 0 g pro, 0 mg sodium, 3 g dietary fiber

Pears caramel: Swirl 2 tablespoons prepared caramel sauce onto each of 8 plates. Top with a pear half, cut side up. Spoon 1 tablespoon softened goat cheese into the center. Drizzle with a little poaching syrup. Sprinkle with sugared pecans.