Bourbon Pumpkin Caramel Sauce is the perfect seasonal topper for vanilla ice cream, brownies, pie or just for dipping some apple slices in. Plus it’s the best way to use up that little extra pumpkin puree you have sitting around.
So who’s starting to think about their Thanksgiving menu?
I know! Halloween hasn’t even happened yet but come on, Thanksgiving is THE best food holiday out there. How can you not start to think about it one month in advance?
Menus need to be planned, new recipes need to be tested, turkeys need to be ordered (buy fresh please, I beg you – they taste so much better!) and of course desserts need to be made.
Now here I am planning and I don’t even know which family member I’m going to yet. Hey brothers #1 and #3 are you reading this? Call your sister please.
Since desserts can be planned and baked ahead before anything else for Thanksgiving Day, I figured let’s start there with the new recipes. I had an awesome one planned for you today, it was a hybrid of pumpkin and pecan pies in bar form with a little added bourbon and chocolate.
Well guess what? Pecan pie filling is too heavy to put on top of pumpkin filling, even after you bake it for a bit and turns out the combination of the two is sort of gross. See what I have to endure for the sake of good desserts? I tease but I did have leftover pumpkin puree.
What to do? What to do?
Well turkey gets gravy, so why not gravy for your pie? Insert pumpkin caramel. This is the perfect fall caramel sauce and the best way to use up that little extra pumpkin puree you have sitting around. A little hint of pumpkin, a touch of bourbon and that caramel sauce taste you love.
Here are a couple of recipes that would be great with this caramel sauce:
Skillet Chocolate Chip Cookie (replace that caramel sauce with pumpkin!)
Pumpkin Biscoff Swirl Brownies (makes a great sundae)
Drizzled on top of Apple Pie Crepes