While I’ve never met a pumpkin pie I didn’t love—even the Costco pumpkin pie makes me happy—I know there are contrarians who don’t find it quite as delightful as I do.

So let me suggest a real contender for the pie of your dreams this Thanksgiving: cannoli pie.

I made this for book club last week, and it was a big hit. Imagine all the elements of a cannoli from Little Italy—the crunchy shell, the whipped ricotta filling, a hint of orange and pistachio and, of course, some mini chocolate chips.

But instead of futzing with a shell you have to deep fry that always falls off the metal tubes somehow, you make a buttery, half-biscotti, half Biscoff cookie crust. Then you top it with silky mascarpone-ricotta cream, a sublime whipped topping for extra decadence, and a few grates of orange zest, salted pistachios, and mini chocolate chips for garnish.

It’s pure heaven, the humble Cannoli with a glam squad. I used this recipe and tweaked the crust with half of the Biscoff cookies to pair with the biscotti. It gave the crust extra flavor and texture that I loved.

On a side note, this pie requires a bit of chilling in between layers, so I’d make it the night before if possible.