EAT THE WORLD
Everyone will love the creamy rum-scented filling and spiced undercarriage of gingersnap crumbs in this comforting autumn dessert.
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Dark chocolate and a splash of bourbon add body and richness to the Thanksgiving classic.
Rosemary-infused caramel sauce pulls double duty here: it's mixed in with tart apples for the filling, then drizzled on top for a delectably gooey finish.
An almond-based pastry filling with a consistency between buttery pound cake and airy sponge cake, frangipane is the perfect foil for sweet-tart cranberries.
Fresh butternut squash puree and homemade condensed milk elevate a traditional pie into something more than the sum of its parts.
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