Fall Recipes to Try at Home

There are many things people love about fall: the cooler weather, fall activities, the start of the holiday season, but one thing people especially love are all of the fall themed foods that are made during the season. These are some new fall recipes that you will hopefully try for yourself so you can fully embrace the fall cooking season! 

1. Turtle Pumpkin Pie

15 minute prep and 1 hour refrigeration

Ingredients

• ¼ cup plus 2 Tbsp. caramel ice cream topping, divided

• 1 premade 6 oz graham cracker crust

• ½ cup plus 2 Tbsp. chopped pecans, divided

• 2 packages (3.4 oz each) JELL-O Vanilla Flavor Instant-Pudding

• 1 cup canned pumpkin

• 1 cup cold milk

• ½ tsp. ground nutmeg

• 1 tsp. ground cinnamon

• 1 8 oz tub of Cool Whip Whipped Topping, thawed

Preparation

1. Pour ¼ cup caramel topping on the bottom of the graham cracker crust, sprinkle with pecans to taste.

2. Beat the next 5 ingredients in a large bowl until mixed. Stir in 1-½ cups of cool whip then spoon into the crust.

3. Refrigerate for one hour, then top with the remaining cool whip.

4. Put the remaining caramel topping on top and sprinkle remaining nuts to taste.

2. Pumpkin French Toast

Ingredients

• 2 cups milk

• 1 cup pumpkin pie filling

• 4 eggs

• ½ tsp. nutmeg

• ½ tsp. cinnamon 

• ½ tsp. vanilla 

• 4 Tbsp. brown sugar

• 1 loaf of thick cut sliced bread

• ½ cup maple syrup

• 1 cup heavy cream

• Powdered sugar (optional) to taste

Preparation

1. Combine the milk and pumpkin pie filling with a whisk

2. Add 4 eggs and then continue whisking

3. Add brown sugar, vanilla, cinnamon, and nutmeg then whisk to combine with mixture

4. Dip one slice of toast at a time into the mixture

5. Make sure both sides are coated then place the bread on a buttered skillet

6. Cook on low-medium until both sides are browned

7. Serve french toast with powdered sugar and maple whipped cream

Maple Whipped Cream

1. Combine maple syrup and heavy cream with a mixer

2. Mix until peaks form in the whipped cream

3. Vegan Pumpkin Spice Cupcakes

Ingredients

• 1-¼ cup flour

• ⅓ cup brown granulated sugar

• 1 tsp. Cinnamon

• ¼ tsp. Nutmeg 

• ¼ tsp. Ginger

• Pinch of salt

• ½ tsp. Baking powder

• ¼ tsp. Baking powder

• 1 cup pumpkin

• ⅓ cup dairy free milk

• 2 Tbsp. almond butter

• ½ tsp. Vanilla 

• ½ tsp apple cider vinegar

Frosting

• ½ cup coconut oil

• 4 Tbsp. pumpkin

• ½ tsp. Apple cider vinegar

• ½ Tbsp. vanilla

• ½ tsp cinnamon

• ¼ tsp nutmeg

• 2.5 cups powdered sugar

Preparation

1. In one bowl (for dry ingredients), mix 1-¼ cup flour, ⅓ cup brown granulated sugar, 1 tsp. Cinnamon, ¼ tsp. Nutmeg, ¼ tsp. Ginger, Pinch of salt, ½ tsp. Baking powder, and ¼ tsp. Baking powder.

2. In another bowl (for wet ingredients), mix 1 cup pumpkin, ⅓ cup dairy free milk, 2 Tbsp. almond butter, ½ tsp. Vanilla, and ½ tsp apple cider vinegar.

3. Add the dry ingredients to the wet ingredients and then mix

4. Add scoops of the mixture into a prepared cupcake pan with cupcake liners already placed. Fill each cupcake liner with about ⅔ of the mixture.

5. Bake at 360 degrees F for 25 minutes

Frosting

1. Add ½ cup coconut oil then blend using a hand mixer

2. Add 4 Tbsp. pumpkin, ½ tsp. Apple cider vinegar, ½ Tbsp. vanilla, ½ tsp cinnamon, and ¼ tsp nutmeg then mix with a hand mixer

3. Add the 2.5 cups of powdered sugar a little bit at a time.

4. Refrigerate frosting until it hardens.

5. Frost the cupcakes then enjoy

• cooking
• fall
• food
• recipe