This year, I’m grateful for family who helps with the Thanksgiving feast.

I’d already purchased canned pumpkin puree, though, when my mother-in-law said she wanted to prepare pumpkin chiffon pie. Who am I to argue? A lighter alternative to classic pumpkin is fine by me, particularly when it’s served alongside a slice of my family’s indispensable pecan pie.

But what to do with the can of unused pumpkin? I could fold it into a quick bread or batch of muffins, specifically these Fall Harvest Muffins, which my family declared a couple of years ago were the “best muffins ever.” They’re also a good repository for leftover mashed sweet potatoes in lieu of pumpkin.

Or I could make even less work for myself and enrich my morning oatmeal in the vein of “pumpkin pie porridge,” shared in previous post about walnuts. A standard can of pumpkin puree would make more than week’s worth of breakfasts for me and my husband.

But I have a feeling that once my mother-in-law departs with any remaining pie, I’ll need to get my pumpkin fix in a dessert that’s too involved for Thanksgiving but will seem more doable over a long weekend after extended family have returned home.

Salted caramel still a winner in decadent desserts

Salted caramel had its darling moment about a decade in the past, but the slightly savory note is a winner with rich desserts like cheesecake. I adapted these cheesecake bars several years ago to include a pecan crust baked into a tart pan with removable bottom.

Simply combine in a food processor bowl 1/2 cup flour, 1/4 cup sugar, 1/2 stick (4 tablespoons) unsalted butter and 1/4 teaspoon salt. Pulse that mixture into damp clumps, then slide in 1/2 cup toasted pecans and pulse a few more times. Dump the mixture into your baking dish, pat out to evenly cover bottom and sides and bake at 350 degrees until it’s darkened in color and fragrant, for about 15 to 18 minutes. Cool before proceeding with your filling.

Or make this recipe with the standard graham cracker crust. I’d also reach for a good-quality premade salted caramel so the cheesecake bars come together more quickly and with less mess.

These recipes also are a good way to take advantage of sale prices on pumpkin puree after the holiday. If your recipe doesn’t call for an entire can, pumpkin puree keeps really well in the freezer.

Fall Harvest Muffins

1 cup butter (2 sticks), at room temperature and divided
1 1/4 cups all-purpose flour, divided
1 1/4 cups dark brown sugar, divided
1 1/2 teaspoons cinnamon, divided
1/4 cup granulated sugar
1/2 cup rolled oats
1/2 teaspoon, plus a pinch salt, divided
1 cup white whole-wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon cardamom
1/4 teaspoon ground cloves
2 eggs
1 teaspoon vanilla extract
1 cup canned pumpkin
1 apple, peeled, cored and grated (about 3⁄4 cup)
1/2 cup chopped, toasted pecans
1/2 cup dried cranberries

Heat oven to 375 F. Coat a 12-cup muffin tin with cooking spray or line with muffin papers.

To make topping, in a medium bowl, rub together 4 tablespoons (1/2 stick) of the butter, 1/4 cup each of the all-purpose flour and brown sugar, 1/2 teaspoon of the cinnamon, the granulated sugar, oats and the pinch of salt until crumbly and well-combined. Set aside.

To make muffins, in a large bowl, whisk remaining all-purpose flour with the whole-wheat flour, baking powder, baking soda, ginger, allspice, cardamom, cloves and remaining cinnamon and salt.

Melt remaining 1 1/2 sticks of butter. When cool, whisk butter in a bowl with remaining 1 cup brown sugar. Whisk in the eggs and vanilla, then stir in the pumpkin. Gently but thoroughly mix in dry ingredients, mixing until just incorporated. Stir in the apple, pecans and cranberries. Divide batter between prepared muffin cups. Sprinkle a bit of topping over each muffin.

Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Allow to cool in pan for 5 minutes, then finish cooling on a rack.

Makes 12 muffins.

Salted Caramel-Swirled Pumpkin Cheesecake Bars

1 stick unsalted butter
1 cup graham cracker crumbs
3/4 cup light-brown sugar, packed
1 tablespoon cornstarch
Pinch salt, optional
1 egg
6 ounces cream cheese, at room temperature and very soft
1/2 cup granulated sugar
1/3 heaping cup pumpkin purée
2 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 cup thick salted caramel sauce (recipe follows; or use store-bought, but not use ice cream or sundae sauce made with corn syrup listed as the first ingredient; it will be too thin)

Preheat oven to 350 F. Line an 8-by-8-inch baking pan with aluminum foil, leaving an overhang on 2 sides, and spray with cooking spray. Set aside.

For crust: In a medium, microwave-safe bowl, melt the butter, about 1 minute on high power. Add the graham cracker crumbs, brown sugar, cornstarch and salt, if using. Mix well with a fork to combine. Pour crumbs into prepared pan and use a spatula to pack mixture firmly into pan in an even, flat layer. Set aside.

For filling: In a medium bowl (you can use same, unwashed bowl), combine the egg, cream cheese, sugar, pumpkin, pumpkin pie spice and vanilla, and whisk (or use a mixer) until smooth and combined. Softer cream cheese makes it easier for mixture to come together. Add the flour and mix just to incorporate. Do not overmix.

Pour filling into crust. Top with the caramel sauce, swirled in a fanciful design.

Bake in preheated oven for 40 minutes or until center is set with very little jiggle; some looseness is OK, but there should be no sloshing in center. A toothpick inserted in the center should come out mostly clean or with just a few moist crumbs. Cool bars in pan for 1 hour before lifting out, using the foil overhang, and slicing. They are best when served chilled: Cover pan with foil and refrigerate 2 hours or overnight before slicing and serving. Bars will keep in an airtight container in refrigerator for up to 1 week.

Makes 12 servings.

SALTED CARAMEL SAUCE: In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Heat over medium-low heat until sugar dissolves, stirring occasionally. Raise heat to medium-high and bring to a boil without stirring. Carefully use a wet pastry brush or damp paper towel to wipe down any crystals that cling to sides of saucepan. Failure to remove them could result in a grainy sauce. Boil until mixture is a deep amber color, for about 5 to 6 minutes; it will turn color fairly quickly. Remove pan from heat and carefully whisk in 3/4 cup heavy cream; mixture will bubble up vigorously. Add 1 tablespoon vanilla extract; it will bubble up again. Stir in 1/2 stick (4 tablespoons) butter and 1/2 to 1 teaspoon kosher salt, or to taste (if using table salt, use less — perhaps 1/4 to 3/4 teaspoon). Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for months in refrigerator. Makes about 1 cup.

Recipe from “Cooking With Pumpkin” by Averie Sunshine.