Name: Every Flavor Thanksgiving Pie Bars
Ingredients: 3 refrigerated rolled pie crusts; All-purpose flour (for dusting); ¾ cup packed light brown sugar; ½ cup light corn syrup; 2 Tbsp unsalted butter (melted); 1 tsp pure vanilla extract; Pinch kosher salt; 3 large eggs; 1 + ½ cups pecans (toasted and roughly chopped); 1 + ½ cups pure pumpkin puree; ½ cup heavy cream; ½ cup granulated sugar; 1 tsp pure vanilla extract; ⅓ tsp ground cinnamon; Pinch ground nutmeg; Pinch kosher salt; 2 large eggs; 2 Gala or McIntosh apples (peeled, cored, and thinly sliced); 2 Granny Smith apples (peeled, cored, and thinly sliced); ⅓ cup granulated sugar; 4 Tbsp unsalted butter (melted); 2 Tbsp fresh lemon juice; ½ tsp ground cinnamon; Pinch kosher salt; 1 cup all-purpose flour; ⅓ cup packed light brown sugar; ¼ tsp ground cinnamon; ¼ tsp kosher salt; 1 stick unsalted butter (room temperature)

Caramel Pumpkin Lava Cake

Print Recipe

Thank you Grandbaby Cakes for the recipe!

Ingredients

3 oz. white chocolate
6 Tbsp salted butter
¼ cup all-purpose flour
¾ cup confectioners’ sugar
1 tsp pumpkin spice
2 large eggs
1 egg yolk
⅓ cup canned pumpkin
1 + ½ tsp pure vanilla extract
8 prepackaged caramel candies
Sea salt

Instructions

Preheat the oven to 425°F.
Add the white chocolate and butter to a microwave-safe medium-sized bowl and heat in intervals of 20 seconds, stirring after each session until it’s completely melted and smooth.
Whisk in the flour, sugar, and pumpkin pie spice until the batter is smooth. Whisk in the eggs, egg yolk, pumpkin, and vanilla extract until the batter is well-blended.
Using 3 ramekins that have been sprayed with non-stick spray, fill each halfway with cake batter. Add two caramels into each ramekin and sprinkle the top with sea salt. Spoon the remaining cake batter over each cake.
Bake the cakes for 14-17 minutes and remove them from the oven. Let the cakes cool for 2 minutes. Take a knife and run it along the inside of each ramekin to help release the cake.
Invert the cakes on the individual plates. Dust with sea salt or powdered sugar and serve warm.

Find it online: https://shesafullonmonet.com/thanksgiving-dessert-recipes/

Caramel Pumpkin Lava Cake

Ingredients

3 oz. white chocolate

6 Tbsp salted butter

¼ cup all-purpose flour

¾ cup confectioners’ sugar

1 tsp pumpkin spice

2 large eggs

1 egg yolk

⅓ cup canned pumpkin

1 + ½ tsp pure vanilla extract

8 prepackaged caramel candies

Sea salt

Instructions

Preheat the oven to 425°F.

Add the white chocolate and butter to a microwave-safe medium-sized bowl and heat in intervals of 20 seconds, stirring after each session until it’s completely melted and smooth.

Whisk in the flour, sugar, and pumpkin pie spice until the batter is smooth. Whisk in the eggs, egg yolk, pumpkin, and vanilla extract until the batter is well-blended.

Using 3 ramekins that have been sprayed with non-stick spray, fill each halfway with cake batter. Add two caramels into each ramekin and sprinkle the top with sea salt. Spoon the remaining cake batter over each cake.

Bake the cakes for 14-17 minutes and remove them from the oven. Let the cakes cool for 2 minutes. Take a knife and run it along the inside of each ramekin to help release the cake.

Invert the cakes on the individual plates. Dust with sea salt or powdered sugar and serve warm.