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If you’re like us, your favorite part of the Thanksgiving meal comes at the end.

And that has everything to do with the pies.

From fruity apple and pumpkin pies to rich pecan pie and chocolate pies, the only hard part is choosing which one to sample first. But rest assured, if chef Rory Macdonald’s kabocha pumpkin pie is one of the choices, we’ll dive in fork first.

At Hakkasan New York, Macdonald uses kabocha winter squash, also called Japanese pumpkin, in his holiday recipe. “It has a much sweeter flavor than traditional pumpkins,” he says. “Canned options [are] often already sweetened, and spices have been added which can mask the pumpkin flavor.”