• Preheat oven to 425℉. Generously spray the inside sides and bottoms of the ramekins with PAM. Set aside.
• Melt butter and white chocolate in a small saucepan over medium-low heat. When melted, remove from heat, and whisk until the butter and white chocolate are well blended. This may take a minute or two of whisking. It seems like it own’t happen, but it does!
• In a mixing bowl, whisk together eggs, egg yolks, pumpkin puree, sugar and vanilla. When well blended, stir in white chocolate mixture. slowly add flour, spices, and salt, and whisk again until blended.
• Evenly distribute the batter into the prepared ramekins. Bake for 8 to 10 minutes or so, until the edges seem done, but the center is still a bit jiggly. If you need to cook longer, do so only one minute at a time.
• When cooked, remove lava cakes from the oven. Run a sharp knife all around the edges of the cakes and invert them onto the serving plates. Gently tap the bottom of the ramekins to coax the lava cakes out of the ramekins and onto the plate. Hint: put the hot ramekins on top of a potholder, so that when you go to invert, your hand doesn’t get burned.
• Using a spoon or scoop, plop a small serving of vanilla frozen yogurt on top of each lava cake drizzle with warmed caramel sauce.
  

To Make Homemade Pumpkin Puree

• Prepare the pumpkin puree. This can be done several days ahead of time.

  We buy sugar pie pumpkins, cut off the stem and the bottom of the pumpkin, and cut them in half vertically. Place the pumpkin halves, cut side down, on a greased baking sheet. Bake at 400 F until the skin is easily pierced and the meat is knife tender, approximately 20-30 minutes depending upon the density of the pumpkin. Remove from oven and cool enough to handle. Scoop the pumpkin meat out from the skins and smash with a fork or in a food processor until puréed. Refrigerate until ready to use.