Traditional Thanksgiving desserts aren't boozy, but the spices and nuts usually found in them pair well with bourbon. That's why you'll find all kinds of bourbon-sweet potato or bourbon-pecan variations on the internet.

Here are two options for bourbon-inspired desserts, and for a real twist, a cola-infused peanut pie. The original recipe calls for Pepsi, but because we're in Texas, Dr Pepper is more suitable.

Bourbon Sweet Potato Pie With Brown Sugar Streusel

Sweet potato pie is already a Thanksgiving favorite, but it’s even better with a nice splash of bourbon and plenty of crumbly streusel! It’ll be the hit of your holiday dessert table.

— Beth Branch

For the crust:

1 1/2 cups all-purpose flour

2 tablespoons packed light brown sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

6 tablespoons cold butter, cubed

6 tablespoons cold water

1 large egg

1 tablespoon whole milk

For the brown sugar streusel:

1/3 cup packed light brown sugar

1 cup all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup finely chopped pecans

1/2 cup cold butter, cubed

For the pie filling:

3 cups cooked (and cooled) mashed sweet potato

3/4 cup packed light brown sugar

1/4 cup light corn syrup

1/4 cup bourbon

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

3/4 cup heavy whipping cream

To make the pie crust: Combine the flour, sugar, salt and cinnamon in a food processor. Add the butter and pulse until crumbly. With the processor running, add the water 1 tablespoon at a time until the dough comes together and forms a ball. Turn out the dough onto a sheet of plastic wrap and shape into a disc. Chill for 30 minutes. On a lightly floured surface, turn out the dough and roll into a 12-inch circle. Lift the dough using a rolling pin and lay it over a lightly greased 9-inch pie plate. Gently press the dough into the pie plate and flute the edges. Place the pie plate in the refrigerator while preparing the filling and crumble. Lightly whisk the egg and milk in a small bowl until combined. Reserve the egg wash until just before baking the pie.

To make the streusel: Combine all of the ingredients in a medium bowl. Use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture is crumbly. Set aside.

To make the pie filling: Heat the oven to 350 degrees. Combine the mashed sweet potato, brown sugar and corn syrup in a large bowl. Mix on medium speed with an electric mixer until blended. Add the bourbon, cinnamon, nutmeg, ginger, salt and vanilla; mix well. Add the eggs and cream; mix until well blended.

To finish the pie: Lightly brush the egg wash over the edges of the pie crust. Pour the sweet potato filling into the crust. Top with an even layer of streusel. Place the pie plate on a baking sheet and bake 20 to 25 minutes, or until the crust and streusel are golden brown. Tent the pie with a piece of aluminum foil and bake 20 to 25 minutes longer, or until the edges are set and the center of the pie jiggles just slightly. Let the pie cool completely before serving. Serves 8 to 10.

— From "Hello, Sugar!: Classic Southern Sweets" by Beth Branch (Globe Pequot Press, $27.95)

Bourbon-Bitters Pecan Bars

I am not allowed to attend any Thanksgiving celebration without bringing my Bourbon Pecan Pie, but sometimes an entire pie seems like too much of a dessert commitment, so I created these cookie bars to satisfy pecan pie cravings. The floral, bitter notes of the angostura bitters complement the brown sugar, pecans and bourbon in these bars. These are delicious eaten on their own, but a scoop of vanilla ice cream or a dollop of fresh whipped cream is a welcome addition.

— Jane Soudah

1 1/4 cups butter, room temperature

1/2 cup granulated sugar

1 egg yolk

2 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

For the filling:

1 cup dark brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1/4 cup bourbon

1 teaspoon angostura bitters

1 1/3 cups light corn syrup

1/2 cup butter, melted

3 tablespoon all-purpose flour

1/2 teaspoon kosher salt

2 1/4 cups chopped pecans

Heat the oven to 350 degrees. Line a 9-inch-by-13-inch baking pan with parchment paper or nonstick foil.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar. Add the egg yolk and mix well. Add the flour and salt, and mix until well combined.

Pat the crust evenly into the bottom of the prepared pan. Prick the entire crust with the tines of a fork. Bake for 20 to 22 minutes until the crust is a light golden brown.

Increase the oven temperature to 400 degrees.

In a large bowl, whisk together the brown sugar, eggs, vanilla, bourbon, bitters and corn syrup. Add the melted butter and whisk until smooth. Add the flour and salt, and whisk until completely combined. Fold the chopped pecans into the batter. Pour over the warm crust and bake for 10 minutes.

Reduce the heat to 350 degrees. Bake for 30 minutes until the filling is golden brown and puffed. Allow to cool completely before cutting into squares. Makes 24 squares.

— From "Delightful Desserts: The Secrets to Achieving Incredible Flavor in Your Sweet Treats" by Jane Soudah (Page Street Publishing, $19.99)

Sweet and Salty Peanut and Cola Pie

Before the salted caramel trend, it has long been a Southern tradition to mix colas and peanuts for that sweet and salty refreshment on a hot summer day. This pie is said to have been inspired by that sweet and salty flavor. If you are fortunate enough to have a peanut roaster and nut butter-maker in your area, try different flavored peanut or other nut butters in this pie. For one of the test batches on this recipe, I was out of my traditional crunchy peanut butter and used Big Spoon Roasters’ Vanilla Peanut Sorghum Butter. It added so much flavor to the pie that I’ve used sorghum here, too. This recipe makes one 9-inch pie.

— Sara Foster

One 9-inch pâte brisée pie crust

4 large eggs, lightly beaten

1/2 cup crunchy peanut butter

1/3 cup light brown sugar

1/2 cup maple syrup or sorghum

1/3 cup Pepsi, Dr Pepper or other cola

4 tablespoons (1/2 stick) unsalted butter, melted

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1 1/2 cups coarsely chopped salted peanuts

Heat the oven to 350 degrees. Place the pie pan with the prepared crust on a rimmed baking sheet and set aside.

In a large bowl, cream together the eggs, peanut butter and brown sugar until smooth. Whisk in the syrup, cola and butter until well combined. Add the vanilla, salt and cloves and stir to mix thoroughly. Stir in the peanuts to mix.

Pour the filling into the pie shell, place on the center rack in the oven and bake for 40 to 45 minutes, rotating halfway through, until the pie is set around the edges and slightly loose in the center. Remove from the oven and cool at least 1 hour before slicing. Serve warm with salted caramel or vanilla ice cream.

— From "Pie: A Savor the South cookbook" by Sara Foster (University of North Carolina Press, $21)