Small cheer and great welcome makes a merry feast. ~William Shakespeare
…and team Dori is all about making the feast even merrier by sharing with you two recipes of wonderfully decadent pumpkin desserts. Enjoy!

Pumpkin Cheesecake Bars with Caramel Swirl
Contributed by chef Justin Chapple

• ACTIVE:45 MIN
• TOTAL TIME:1 HR 45 MIN Plus overnight cooling
• SERVINGS:Makes 36 bars

These decadent chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.

Caramel

1. 1/4 cup sugar
2. 2 tablespoons heavy cream
3. 1 tablespoon unsalted butter
4. 1/4 teaspoon pure vanilla extract
5. Salt

Crust

1. 13 ounces chocolate wafer cookies, crushed (about 3 cups)
2. 1/4 cup plus 2 tablespoons sugar
3. Salt
4. 1 stick unsalted butter, softened

Cheesecake

1. 1 1/2 pounds cream cheese, softened
2. 3/4 cup sugar
3. One 28-ounce can pumpkin puree
4. 1/4 cup sour cream
5. 1 tablespoon pure vanilla extract
6. 4 large eggs
7. Hot water

1. In a small saucepan, combine the sugar and 2 tablespoons of water and bring to a  boil. Using a wet pastry brush, wash down any crystals on the side of the      pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter, vanilla and a pinch of salt. Let the caramel cool to room temperature.
2. Preheat the oven to 350° and butter a 9-by-13-inch baking pan. In a food      processor, pulse the chocolate wafers with the sugar and a pinch of salt until fine crumbs form. Add the butter and process until the crumbs are evenly moistened. Using your fingers, press the crumbs into the prepared baking pan in an even layer. Bake the crust for about 10 minutes, until set. Let cool completely.
3. In a large bowl, beat the cream cheese with the sugar at medium speed until blended.  Beat in the pumpkin puree, sour cream and vanilla, then beat in the eggs until just incorporated. Transfer 1/3 cup of the cheesecake batter to a      small bowl and stir in the caramel sauce.
4. Set the pan with the crust in a large, deep roasting pan. Pour the pumpkin      cheesecake filling over the cookie crust and carefully drizzle the caramel      mixture over the top. Using a toothpick, decoratively swirl the caramel sauce. Transfer the roasting pan to the oven and carefully pour in enough hot water to reach halfway up the side of the baking pan. Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center. Transfer the roasting pan to a rack and let the cheesecake cool completely. Remove the baking pan from the water bath and refrigerate the cheesecake overnight. Cut into bars and serve.

Pumpkin Pudding with Mile-High Meringue

Contributed by chef Dean Fearing

• ACTIVE: 40 MIN
• TOTAL TIME: 1 HR 40 MIN plus cooling
• SERVINGS:12

• •MAKE-AHEAD

This spiced pumpkin pudding is covered with meringue swirls…need we say more?…

1. 2 1/2 cups sugar
2. 3 tablespoons water
3. 2 cups heavy cream
4. 1 cup whole milk
5. One 15-ounce can unsweetened pumpkin puree
6. 8 large eggs, 6 separated
7. 1 1/2 teaspoons ground cinnamon
8. 1/2 teaspoon ground ginger
9. 1/4 teaspoon freshly grated nutmeg
10. 1/8 teaspoon ground cloves
11. Pinch of freshly ground pepper
12. Salt
13. 1 vanilla bean, split, seeds scraped

1. Preheat the oven to 350°. In a medium saucepan, mix 1 cup of the sugar with the   water. Using a wet pastry brush, wash down the pan’s side to remove any      sugar. Cook over moderately high heat until an amber caramel forms, about  8 minutes. Off the heat, stir in the cream and milk. Cover over moderate heat, stirring, until the caramel is smooth, about 1 minute.
2. In a medium bowl, whisk the pumpkin puree with the 6 egg yolks and 2 whole      eggs. Add the cinnamon, ginger, nutmeg, cloves, pepper and a pinch of      salt. Gradually whisk in the hot caramel cream.
3. Pour the pudding into twelve 1/8-cup ramekins set in a roasting pan. Pour enough  hot water into the roasting pan to reach halfway up the sides of the ramekins. Cover the pan with foil and cut 4 small slits in the top. Bake the puddings for about 40 minutes, or until the centers are just set. Remove the puddings from the water bath. Let cool on a wire rack then refrigerate until completely chilled, at least 11/2 hours.
4. Preheat the broiler. In a large bowl set over a pot of simmering water, whip the 6    egg whites with the remaining 1 1/2 cups of sugar, the vanilla seeds and a      pinch of salt. Whip until the sugar has dissolved, 3 minutes. Remove the bowl from the water bath. Beat the whites until stiff, glossy peaks form, 6 minutes. Spread the meringue in swirls over the pudding. Broil 4 inches from the heat for 2 minutes, until golden, and serve.

Make Ahead. The pudding can be refrigerated for 1 day. It can be topped with the meringue and broiled 2 hours before serving. Let stand at room temperature.

Joy…
Happiness…
Health…
All these and many more are our wishes for you! Happy Thanksgiving!
And don’t forget to stay warm & cozy….

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