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I am a HUGE fan of the fall holidays because it is the time of year I don't feel guilty about having pumpkin pie haha

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One thing I look forward to during the holidays is pie. But not just any pie, this classic pumpkin pie recipe. Store-bought pie doesn't come close to this homemade recipe. It has a creamy, rich, and silky filling, and the crust is golden and tender. It's just sweet enough, thanks to the brown sugar, and is perfectly spiced.

Even better, this pumpkin pie recipe is very straightforward. All you have to do is prepare the crust, whisk together the filling ingredients, and pour it into the partially baked pie crust. It also keeps well, so you can make it ahead of time to make preparing for the holidays stress-free. Want another pumpkin-filled dessert recipe that everyone will love? Try my pumpkin whoopie pies recipe, pumpkin cake recipe, or pumpkin bars recipe. Or for more thanksgiving pie recipes, check out my classic apple pie, homemade sweet potato pie, and easy pecan pie.

What You Need to Make This Recipe

Pie crust - while you can use store-bought pie crust, I love using my homemade pie crust for this homemade pumpkin pie recipe. It's so buttery and flakey!

Brown sugar - I like the caramelized sweetness that light brown sugar provides.

Spices - I use a combination of cinnamon, ginger, nutmeg, and cloves to create a warm and cozy homemade pumpkin pie spice for this recipe. Also, the addition of salt helps enhance the pumpkin flavor.

Pumpkin purée - be sure to purchase 100% pure pumpkin purée and not pumpkin pie filling. While similar, pumpkin pie filling comes flavored and pre-sweetened compared to pumpkin purée, which is pure pumpkin. I suggest using Libby's.

Evaporated milk - evaporated milk is much richer than regular milk, so using evaporated milk makes for a creamier pie filling.

Eggs - eggs help bind the pie filling together and create a custard-like texture.

How to Make Pumpkin Pie Recipe

1. Roll a disk of homemade dough into a 14-inch circle, line a 9-inch deep-dish pie pan, crimp the edges, and freeze the crust for 20 minutes.

2. Line with parchment paper and fill with weights. Bake for 15 minutes at 425F. Remove parchment and weights and let cool before proceeding with the filling. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not need to be blind-baked.

3. In a large mixing bowl, whisk together the sugar, spices, and salt.

4. Add the pumpkin and evaporated milk to the mixture.

5. Add the eggs.

6. Whisk until well combined.

7. Pour into the pie shell.

8. You can brush the edges of the pie crust with an egg wash if you desire. Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking until the filling is puffed and jiggles slightly in the center when gently shaken. Remove the pumpkin pie from the oven and let cool completely on a wire rack.

Pro Tips for Making This Recipe

Not all canned pumpkin is the same. Libby's is my preferred brand as it is thick with rich color and taste. Different brands may be lighter in color and more watery in their consistency. You might have to blot the pumpkin to absorb the extra liquid if you use another brand of pumpkin purée.

Canned pumpkin and homemade pumpkin puree are not created equal. Canned puree typically has more moisture than homemade puree, so keep that in mind when making recipes that call for pumpkin puree. It will also have a deeper color. Most homemade purees will be a very pale orange.

The egg should be at room temperature to ensure they incorporate into your pie filling evenly. If you forgot to take your eggs out of the fridge ahead of time, you can quickly bring them to room temperature by placing them in a large bowl and covering it with warm tap water for 5 minutes.

If you use homemade pie dough, I recommend you blind-bake the crust for a crisp and flaky shell. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not require blind-baking.

If following my homemade pie dough recipe, you'll make two 9-inch pie crusts worth of dough. You can tightly wrap and freeze one disc of dough for up to 3 months. Just thaw the crust in the fridge for 24 hours before using. Roll out the pie dough, fill the pie pan and crimp the edge as desired.

This pumpkin pie recipe makes enough filling to fill a standard deep-dish (1.5-2" deep) pie. If using a shallow pan or pre-made frozen crust, you will have a bit extra, or you can fill two shallow pie crusts.

This pie also tastes incredible with my homemade whipped cream.

For the ultimate pumpkin pie filling or if you have a few more minutes to spare, do a couple of my favorite tricks to create an even richer pie filling. In a small pot, combine the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Place over medium-low heat, and cook, frequently stirring, until hot and bubbling. Remove from the heat. Swap the evaporated milk for heavy cream and warm the cream in the microwave for about 90 seconds, just until steaming. Whisk the eggs in a medium bowl until lightly beaten, then whisk in the cream. Whisk the egg mixture into the pumpkin mixture until well combined. Pour into your frozen or blind-baked crust and bake as directed.

Frequently Asked Questions

How do you tell when the pie is done?

While you can insert a knife to check for doneness, it will leave a knife mark. Instead, you can give the pie a jiggle. If done, the center of the pie will wobble just a bit. The center will finish setting up as the pie cools to room temperature.

How do I store this pie?

Loosely cover the pie with plastic and refrigerate for up to 2 days.

How do I keep the pie from cracking?

Careful not to overbake the pumpkin pie as it'll cause cracks to form on top. Also, allow the pie to cool to room temperature naturally before refrigerating. If you try to chill the pie immediately, you can create cracks.

Can I freeze this?

This pumpkin pie recipe freezes wonderfully! Once the pie has cooled to room temperature, wrap it tightly with plastic, and place it in a large freezer-safe bag. When ready to enjoy, thaw the pie by placing it in the refrigerator overnight.

Can I use pumpkin pie spice?

If you prefer to use pre-made pumpkin pie spice, use the total amount of cinnamon, ginger, nutmeg, and cloves, which is around 1½ teaspoons. Alternatively you can make your own following my homemade pumpkin pie spice recipe.
If you've tried this recipe, then don't forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
* Nutrition Disclaimer

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This easy classic pumpkin pie recipe has a crisp butter crust, a rich smooth filling, and all your favorite fall spices. You can make it days in advance and its freezer friendly.

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I've been knitting seasonal hats for my nieces and nephews. Super easy projects and super duper cute!

Rachel D.

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https://bunbobae.com/crock-pot-kabocha-squash-soup-with-pork-spare-ribs-canh-suon-bi-do/#recipe

canh bí đỏ

I don't use a crockpot & I up the garlic/onions + add soft tofu for added protein! :)

+ add chicken broth & mushroom bouillon LOL

Hack! If you microwave the kabocha for like 2 mins, itll be easier to cut (put slits in it beforehand)

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Get your favorite apples, cut them up and add any toppings you want!

I melted chocolate and peanut butter, then sprinkled chocolate chips, coconut shavings, and pumpkin seeds (more delicious if they are homemade). Finished it off with a drizzle of honey!

I made these for a movie night and they were a big hit.

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My cousin went to pastry school and swears by this recipe! She's always in charge of dessert at holidays and this one is a favorite!

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I've got one simple trick that makes this classic Pumpkin Roll recipe EASY and mess-free! It has the best soft texture and flavor with a delicious cream cheese filling.

Pumpkin roll

Do you know why pumpkin rolls are intimidating? Because our moms' method of making them made a HUGE and SCARY mess that rarely resulted in a nice and pretty pumpkin roll. I'm excited to share the simplest trick and tastiest recipe for making a beautiful and mess free pumpkin roll!

Most recipes have you invert the baked cake onto a large towel that has been dusted with powdered sugar. Then you're supposed to roll the cake up in the towel. Honestly, this method has always been a dusty, powdered-sugary MESS for me. Not to mention that you end up with a sticky mess of a rag when it's done.

Guys, there is such a BETTER and EASIER way! Parchment paper is the trick!

For a MESS-FREE pumpkin roll:

Use Parchment paper! The biggest tip to making an easy, mess-free pumpkin roll is to roll the pumpkin cake up inside the parchment paper that it was baked on. Allow it to cool, rolled up. Then unroll it and spread with cream cheese frosting.

How to make a homemade pumpkin roll:

First, line the bottom of the pan with parchment paper, leaving a little overhang on the long edges, so that it's easier to lift the cake from the pan when it's done baking.

Next, spread the cake batter on top of the parchment paper in the pan and smooth it into an even layer. Bake it for about 15 minutes.

When the cake is finished baking, carefully lift the cake from the pan and roll the hot cake up inside the parchment paper. This method is SOO much easier than turning it out onto a towel and praying that it doesn't crack, or stick to the towel.

Allow the cake to cool completely, rolled up in the parchment paper, on top of a wire cooling rack. Once it's cool unroll the pumpkin roll and discard the parchment paper. Spread the cream cheese filling all over the top of the pumpkin roll and roll it back up into a log (without the parchment paper).

You'll be left with a beautiful, simple, pumpkin roll and hardly any mess to clean up. #winning

Does a pumpkin roll need to be refrigerated?

Yes, store it in the refrigerator. Once you have spread the cream cheese filling and rolled the pumpkin roll back into a log, wrap it in plastic wrap and leave it in the refrigerator for at least 1 hour before serving!

How to keep pumpkin roll from cracking:

The biggest trick to preventing your cake roll from cracking is to roll the cake up in the parchment paper as soon as it comes out of the oven. The hot cake will be soft and pliable and should roll up without cracking.

To make ahead:

Pumpkin roll can be prepared completely and refrigerated for 1-2 days ahead of time, before serving. OR, you can bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to one day, before frosting. Once you have fully assembled your pumpkin roll, you can also store it in the refrigerator for a few days!

Can I freeze a pumpkin roll?

Yes, you can freeze a prepared pumpkin roll for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.

Consider trying these pumpkin recipes:

Recipe

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Recipe adapted from Mel's Kitchen Cafe.

I originally shared this recipe October 2014. Updated September 2017 and October 2019.
This post contains affiliate links.

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Here's one simple trick for an EASY and mess-free Pumpkin Roll recipe with the best soft texture and flavor and a delicious cream cheese filling.

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I stole this recipe from a family member few years ago. It's so easy and quick to make... the perfect soup for a cozy Sunday! It's a plus that it's dairy free and I've made it vegan before with faux meat (still turned out well!). I like to serve it with a French baguette for dipping. Happy soup season!

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This Whole30 healthy Zuppa Toscana is rich and creamy, spicy, and absolutely bursting with flavor. You'll love this filling, Whole30 soup anytime, but especially during cold, wintry months. Dairy free, gluten free, grain free, and sugar-free, this is one of the best Whole30 soups out there and my favorite healthy soup!

Can You Really Make This Iconic Soup at Home?

We started a recent Whole30 with this soup, and I have to say: we did it right. I even posted a snap (?) on Instagram, lamenting how oh. so. hard. it is to do a Whole30, with lots of crying emojis... I'm subtle.

In previous rounds, I tired quickly of large slabs of animal protein, so I knew I had to shake things up a bit this round. And leading a group Whole30 and Facebook support group (join us!) means coming up with new and delish recipes to keep things interesting.

Et voilà, my friends, the Whole30 Zuppa Toscana. Who isn't a fan of the creamy, spicy soup at your favorite Italian-food chain, laden with potatoes and kale and bacon and Italian sausage and "ohhhh boy". Especially during the winter, my cravings for creamy, filling soups multiply like four-hundredfold, so we find ourselves in a tricky spot.

A spot where you're 100% committed to doing a strict Whole30, but you really, really want Zuppa Toscana.

Why You'll Love This Recipe

This Whole30 soup is rich and creamy like traditional Zuppa Toscana but totally dairy free.

It starts with an easy but delicious Italian sausage recipe, made from scratch! But don't be nervous - it's super quick and couldn't be simpler.

The combination of coconut milk, kale, potatoes, Italian sausage, and bacon make this healthy Zuppa Toscana super filling and a one-pot meal.

This Whole30 Zuppa Toscana is based on a regular Zuppa Toscana recipe, subbing simple ingredients for the dairy, grains, and sugar. I recommend making your own Italian sausage, which is insanely easy, but you could use compliant storebought Italian sausage, too, of course. Make sure you use compliant bacon if you're on a Whole30, as well. It can be tricky to find bacon that doesn't have sugar in it, but Whole Foods has a few brands of that, as well.

I have a tendency to be super hungry on the Whole30, like eat. all. the. things., but this soup kept me super full all night. I might have had to bite my knuckles to get past my craving for Glutino pretzels on tap, shoveled into my face during our nightly screenings of Boardwalk Empire, but it wasn't from hunger, that's for us.

That, my friends, is a habit that, I have to say, I kind of still miss. Baby steps, fam. Baby steps.

Variations

If you avoid potatoes, try cauliflower florets in place of the diced potatoes. You can even try celery root!

Try ground chicken in place of the pork, if you prefer or don't eat pork.

If you're allergic to coconut or are worried it might have a "coconutty" flavor, swap the coconut milk out for cashew cream. Combine 1 cup raw cashews with 3/4 cup water in a high-speed blender and blend until completely smooth.

Chef's Tips

Don't overcook the soup after you've added the kale. You want it bright green and just wilted.

Make a big batch of this Whole30 healthy Zuppa Toscana on Sunday and eat it all week. Comfiest meal prep ever!

Leave out the extra 1/2 teaspoon crushed red pepper flakes in the soup if you're sensitive to heat.

Make your Italian sausage: combine all ingredients and mix well with your hands. Alternately, simply pour all ingredients into a large pot and mix with a spoon while browning. Brown the sausage in a large heavy-bottomed pot, preferably a Dutch oven, breaking up with a spoon or spatula. Remove from pot, drain, and set aside.

Fry bacon until crisp and remove with a slotted spoon. Don't get rid of bacon grease! Stir in the onions and garlic and cook until soft and translucent.

Add chicken broth and bring to a boil. Add the potatoes and boil about 10-15 minutes, or until potatoes are fork-tender. Reduce the heat to medium and add coconut milk and sausage; stir until smooth. Add in kale and bacon and cook until kale is bright green and just wilted.

Serve!

Other Recipes You'll Love:
Hey - you've made it this far, so now we're basically best friends! If you make this recipe, I'd love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Homemade Whole30 Italian Sausage

If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in the saucepan and stir well when browning.

In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.

Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook 'til the kale is bright green and softened. Add salt and pepper to taste.

Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Number of total servings shown is approximate. Actual number of servings w Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving. ill depend on your preferred portion sizes.

This recipe was originally published in January 2017 but was updated with step-by-step photos, video, and tips August 2018.

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Healthy Zuppa Toscana (Whole30, Paleo, Dairy Free)

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This Whole30 zuppa toscana is rich and creamy, spicy, and bursting with flavor. Dairy free and gluten free, this is one of the best Whole30 soups out there!

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You can make with any colors you like that will match your house - so cute :)

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PRO TIP! MOST online recipes have a "jump to recipe" button somewhere near the top :) makes for less reading and more baking!

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These are the BEST pumpkin chocolate chip muffins! They bake with tall muffin tops but with a soft and moist texture. Each bite is met with melty chocolate chips and warm pumpkin flavor.

One Bowl Pumpkin Chocolate Chip Muffins

These muffins are perfect in every way, even when it comes to making them! This is a super easy pumpkin chocolate chip muffin recipe because they're ready in under an hour and everything is mixed together in one bowl!

The batter starts with all of the wet ingredients. This includes:

Pumpkin Puree - This pumpkin muffin recipe uses an whole can! So no awkward leftovers, even though the extras always go to my dog so she might be a little disappointed in this recipe.

Granulated and Light Brown Sugar - Using a mix of regular and light brown sugar adds the perfect amount of moisture and sweetness to these muffins.

Oil - Combining pumpkin with oil creates a super moist texture! These muffins are incredibly tender and soft. I use vegetable oil, but olive oil or avocado oil can also be used.

Eggs - Adding extra richness and bounce to these muffins.

Vanilla - Just a tiny bit to help bring out the pumpkin flavor even more.

Sour Cream - I love using sour cream in my muffin recipes. It adds the right amount of richness and density that makes these muffins taste bakery-worthy.

Once all of these ingredients are whisked together, the baking powder, baking soda, spices, and salt are mixed in separate from the flour. This is just to ensure they're evenly dispersed throughout the batter.

Then the flour is mixed in followed by the chocolate chips. The batter should appear not too thin but not too thick - almost like pudding.

Pumpkin Chocolate Chip Muffin Baking Tips

This recipe is VERY quick and easy, so you only need a couple tips to ensure they turn out just right:

1. Pumpkin Puree - Make sure to use pumpkin puree (100% pumpkin) and NOT pumpkin pie filling. These two cans look very similar, so it's very easy to mix them up.

2. Flour - When measuring the flour, gently spoon it into the measuring cup and level it off with a flat edge. Never scoop directly into the flour as this packs the flour down into the cup, leading to extra flour in the batter. And no one wants a dry muffin!

3. Mixing - When the flour is added to the batter, be careful not to over mix. This is why the chocolate chips are added when the flour is halfway mixed. The less mixing that happens with the flour, the more tender the muffin.

4. Filling - Don't be afraid to fill each muffin all the way to the top and then some. These heaping cups of batter will lead to perfectly domed muffin tops.

Pumpkin Pie Spice for Pumpkin Muffins

This recipe is marked as optional, only because I'm personally not a fan of spices and chocolate together. I just want straight pumpkin and chocolate!

But if you prefer the flavor, adding it in will elevate that pumpkin even more. If you don't have this specific blend, you can also use:

3/4 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp ground nutmeg

Pumpkin Chocolate Chip Muffins FAQs

Can pumpkin muffins be made with olive oil?

If you'd like to substitute the vegetable oil with a different oil, I suggest olive oil. It will add a very slight flavor, but it pairs well with the pumpkin and chocolate.

Can these pumpkin chocolate chip muffins be made gluten free?

I believe this recipe could work well with a cup for cup gluten free baking flour substitute. Otherwise, I have a gluten free pumpkin muffin recipe that's just as delicious! Just add in some chocolate chips and skip the cinnamon sugar coating.

Can these muffins be made vegan?

I haven't tested it, but if I were to try to make these vegan I would substitute the eggs with a bit more pumpkin (1/2 cup) and the sour cream with a unsweetened vegan yogurt or vegan sour cream.

Can these pumpkin chocolate chip muffins be made without the chocolate chips?

Sure! Just make sure to fill the muffins the same, so the batch might only make about 10 muffins instead of 12.

What are the best chocolate chips to use in chocolate chip muffins?

Semisweet chocolate chips are traditional to these muffins, but dark chocolate chips would also be delicious. You can also use mini chips or chocolate chunks - it's whichever you prefer or have on hand!

How long do pumpkin chocolate chip muffins keep?

Store the pumpkin muffins in an airtight container at room temperature and they will keep for a couple days. Any longer, and they will need to be stored in the refrigerator where they can keep for about a week. If chilling, I suggest reheating in the microwave for about 10 seconds before eating.

For more pumpkin dessert recipes, check out my:
Make sure to tag me @butternutbakery on Instagram and comment below if you make these pumpkin chocolate chip muffins. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Pumpkin Chocolate Chip Muffins

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MOIST Pumpkin Chocolate Chip Muffins - Butternut Bakery

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These pumpkin chocolate chip muffins are so moist and fluffy with loads of melty chocolate chips! It's the perfect quick and easy recipe.

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Inspired by my partner's granny, pot roast has become a fall/winter staple in my house! I like to make them Mississippi style. This is what I do:

1. Season your roast and grill it for about 5 minutes on each side to get a good browning.

2. Remove roast from grill to place in InstaPot or CrockPot.

3. On top of the roast, add chopped onion, some pepperoncini and its "juice," gravy, a few bay leaves & of course, more seasonings.

4. Cover the pot and leave that baby alone for 3 hours on high!

5. After 3 hours, add in carrots and potatoes. (I like to do this step about halfway through so that the veggies aren't all mush.)

6. Cover the pot again and do another 3-5 hours on high. (In my experience, the longer, the more tender!)

7. ENJOY :)

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This is my go-to soup for Fall/Winter! + a baguette slice or bread bowl! I used to go to school about 5 feet from a Panera Bread location, so every time I felt a cold coming or just needed a warm pick-me-up, this was my #1 pick on their menu. I've been trying to make my own version at home, and it's delicious! I usually make a large batch and eat it over a particularly cold or rainy week. (The plus of making it at home is having the freedom to switch out the broccoli with any vegetable of choice! Cauliflower and mushrooms are may favorite additions with a side of a grilled cheese sandwich with caramelized onions! 👌)

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Creamy broccoli cheddar soup is comfort food at its best and this Panera's Broccoli Cheddar Soup is an easy dinner that hits the spot. This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato soup.

This broccoli cheese soup recipe was originally posted in 2015.

PANERA'S BROCCOLI CHEDDAR SOUP

I know this Panera's Broccoli Cheddar Soup recipe has made the rounds around the blogs but my job is to share recipes that I really love and this is one of them.

The reason I know that this recipe tastes just like the delicious Broccoli Cheddar soup at Panera is because I ate this at least once a week during my last pregnancy.

It was the ONLY thing that I looked forward to eating and I'm sure the peeps at Panera knew me by name. They serve this Panera's Broccoli Cheese Soup with a warm crusty baguette. Oh my goodness.

It almost makes me want to get pregnant again.

I once was in charge of making soup for 250 women. Guess which soup went first? Nope. Not the chicken noodle.

Yes, you guessed it. The Broccoli Cheddar soup. I mean who doesn't like broccoli and cheese? Not only is it a healthy broccoli cheese soup recipe, it's only 417 calories a serving.

You'll need about 3 cups of broccoli chopped into bite sized pieces. You're supposed to julienne a carrot. I cook a lot and I do not have the patience to do that.

They sell "matchstick" carrots in the produce section. Save yourself some sanity and time and just buy those.

It's important to use sharp cheese here in this Panera's Broccoli Cheese Soup recipe as it gives it more flavor than a milder cheese.

Then eat a couple of bowls of this delicious broccoli cheddar soup. After all, it is the first day of fall today.

Is this Panera's Broccoli Cheddar Soup gluten-free?

Part of the thickening agent in this soup is the flour in the roux. There's only 1/4 cup and you can definitely leave it out but your soup will not be as thick. You can thicken it at the very end if needed by creating a cornstarch slurry.

Add a couple tablespoons of cornstarch to a small bowl and add water until it forms a paste. Whisk in this mixture at the end of cooking to thicken up the soup.

HOW TO MAKE PANERA'S BROCCOLI CHEDDAR SOUP

If you love this Panera's Broccoli Cheddar Soup recipe, you'll love these recipes:

1. Met the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

2. Whisk in the half & half and chicken stock.

3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.

4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

5. Serve with crusty bread.

Cauliflower Soup Creamy Potato Soup Easy Tomato Soup Homemade Chicken Noodle Soup

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Panera's Broccoli Cheddar Soup - The Girl Who Ate Everything

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Creamy broccoli cheddar soup is comfort food at its best and this Panera's Broccoli Cheddar Soup is an easy dinner that hits the spot. This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato soup. This broccoli cheese soup recipe was originally posted in 2015.

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NOT YET a fall favorite but I found this recipe on tiktok awhile back and I'm planning to give it a try this season. I feel like this combo would definitely set the cozy fall vibes!

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Also SO good, I have been eating this for the past 2 weeks. Def recommend!

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This bone broth chicken noodle soup is jam packed with healthy vitamins and nutrients. It can potentially even help boost your immune system. As we head into fall, and the kids return to school, it's definitely a good idea to have this homemade soup on hand.

Benefits of Bone Broth

Bone broth is a clear, protein packed liquid made from bones, tissue and joints simmering in water. What differentiates it from stock is the amount of time required to simmer the bone broth extracting tons of nutritional benefits.

Several studies have been conducted on the potential benefits of bone broth. It is believed that bone broth can be anti-aging due to its high collagen content. It is also said, that bone broth is good for gut health as well as the boosting the immune system. To read more on this click here.

For this recipe, I used a combination of Smart Chicken's bone broth. I used 2 cups (1 carton) of their organic classic chicken bone broth along with 2 cups (1 carton) of their organic garlic rosemary chicken bone broth. This adds a depth of flavor to the soup that's hard to resist. I used traditional low sodium chicken stock for the remainder of the soup.

How to Make Bone Broth Chicken Noodle Soup

Add butter and olive oil to a large Dutch oven or stock pot over medium high heat.

Sear the bone-in, skin-on chicken breast on all sides.

Remove it from the pan.

Add the onions, carrots and celery to the same pan. Sauté for 3-4 minutes.

Then, add the minced garlic, sauté until fragrant.

Stir in the bone broth and traditional low-sodium chicken stock.

Add the bay leaves and season with salt and pepper to taste.

Next, add the bone-in chicken back into the broth.

Bring to a boil, reduce the heat, cover and allow the chicken to finish cooking. May take 30-35 minutes.

Remove the chicken. Once it's cool, dice or shred it into small bites ensuring to discard the bones.

Stir in the shredded chicken, add the pasta and cook until tender. 7-8 minutes.

Remove the soup from the heat, stir in the fresh squeezed lemon juice, fresh parsley and dill.

Serve hot.

Storage

Store leftover soup in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more soup recipes?

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Bone Broth Chicken Noodle Soup - Healthyish Foods

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This bone broth chicken noodle soup is jam packed with healthy vitamins and nutrients. It can potentially even help boost your immune system.

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My annual fall playlist of classic rock and other good folky songs that match the time of year! Inspired by my favorite soup- Progresso Minestrone.

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I've started making simmer pots this fall! They smell so good without the worry of forgetting to blow out a candle. I use a small slow cooker and let it simmer all day. You can use premade recipes like in this link or you can create your own pot and set your own intention based on the ingredients you choose to use. 🍎🎃🍂

Rachel D.

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The season of scented candles has begun! While "pumpkin spice latte" and "vanilla bean frosting" might sound scrumptious and inviting, the truth is many scented candles are made of petroleum-based paraffin with dubious artificial scents. A more natural alternative to candles with artificial scents is to do what your grandmother did: Simmer a pot of spices on your stove!

How to Make a Fall Simmer Pot

Bring a saucepan of water to a boil, then add ingredients like apples, oranges, cinnamon sticks, cloves, ginger, cranberries, nutmeg, vanilla, and more, and keep the water at a simmer to fill your home with a beautiful autumnal aroma.

Turn on the heat and fill your pot with ingredients like cinnamon sticks, apple peels, orange rinds, cloves, apple juice, vanilla, anise, and nutmeg, and in no time at all this stovetop potpourri will have your home smelling like you've been baking all day.

How to Create a Simmer Pot

Fill a small saucepan with water and bring it to a boil. Add the ingredients from your favorite recipe, continue to boil for a few minutes, then turn the heat down to simmer. Keep an eye on it and add water as needed, usually every 30 minutes or so.

You can also use a Crock-Pot or other slow cooker to create a simmer pot: Fill the pot most of the way with water, add your ingredients, put on the lid, then turn the slow cooker to high. When there's steam rolling off the lid, take the lid off and set the slow cooker to a low or simmer setting. Add water as needed to keep it at least halfway full.

Simmer pots are also a great way to give second life to your food discards. Rather than composting them, get into the habit of saving your orange peels, lemon and lime peels, and apple and pear skins. Keeping your scraps will pay scrumptious-smelling dividends in the future.

Simmer pots are more of an art than a science. You can remix these recipes below to your taste or your pantry. It's OK to leave ingredients out, go heavy-handed with the scents you like, or substitute things in the recipe for other scents you like better (or to suit what you have on hand).

11 Fall Simmer Pot Recipes to Try

1. Lemon & Orange Simmer Pot

Peel from 1 lemon (or lemon slices)

Peel from 1 orange (or orange slices)

2 bay leaves

3 cinnamon sticks

2 tablespoons whole cloves

A few drops vanilla extract

Orange peels or orange slices

1 cup dried lavender (or lavender essential oil)

1 teaspoon anise

1 tablespoon nutmeg

1 tablespoon whole cloves

1 cinnamon stick

4. Cinnamon Apple Simmer Pot

Cinnamon sticks

Apple peels

Orange rinds

Whole cloves

5 bay leaves

1 tablespoon whole cloves

2 sticks cinnamon

6. Colorful Cranberry Simmer Pot

Orange slices

Lemon slices

Cinnamon sticks

A dash of nutmeg

1 teaspoon cloves

A handful of cranberries

7. Pumpkin Spice Simmer Pot

4 tablespoons apple cider

A generous sprinkle of pumpkin spice seasoning

Cinnamon sticks

Ground nutmeg

A drop of vanilla extract

Whole cloves

8. Rosemary & Orange Simmer Pot

1 bunch fresh rosemary

Leftover orange peels

2 cinnamon sticks

1 tablespoon cardamom pods

2 cinnamon sticks

1 tablespoon whole cloves

Ginger root, dried ginger pieces, or ginger powder

Apple peels or slices

2 cinnamon sticks

1 teaspoon vanilla extract

Fresh ginger, dried ginger pieces, or ginger powder

1/2 teaspoon whole cloves

11. Coffee Shop Simmer Pot

1/4 cup coffee beans

1 teaspoon vanilla extract

1 cinnamon stick

Do you have a favorite simmer pot recipe? Tell us below!

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11 Simmer Pot Recipes to Make Your Home Smell Like Fall

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Try these 11 simmer pot recipes using ingredients like apples and cinnamon, and your whole home will smell like fall.

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Ingredients:
- 1 lb. pasta (your choice!)
- 1 TBS. butter
- 1 clove of minced garlic
- 1 cup heavy cream
- 3/4 grated Percorino Romano OR 1 cup grated Parmesan cheese
- 1/3 cup canned pumpkin
- 4-6 leaves chiffonade fresh sage

Directions:
1. Melt butter on low heat, then add garlic and cook for 1-2 minutes
2. When garlic is translucent, add heavy cream and raise heat to medium (keep below a simmer)
3. Fold in cheese (BIG Schitt's Creek reference)
4. Add pumpkin and sage
5. Cook pasta and stir into pasta

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This fall dessert is a staple in my family and it is to die for...

Ingredients
- 12 oz can evaporated milk
- 29 oz can pumpkin
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 box yellow cake mix (dry)
- 1 cup butter (melted)
* Optional: 1 cup of walnuts (topping)

Directions:
- Preheat oven to 350 degrees.
- Combine the evaporated milk, pumpkin, eggs, granulated sugar, cinnamon, and salt in a mixing bowl.
- Grease a 9 x 13 pan and add mixture to pan.
- Sprinkle cake mix on top of the mixture already in the pan (do not mix to combine.)
- Drizzle butter (and walnuts if desired) over top of the pan.
- Bake for 50-60 minutes (should be golden on top and a pumpkin pie consistency in the middle.)
- Served best with whipped cream on top!!

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Pro tip-- Don't skip on refrigerating the dough and don't flatten the balls of dough at all before you bake or they'll spread out too much! I've made them twice this month and they're so tasty!

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Brown Butter Pumpkin Snickerdoodles | Ambitious Kitchen

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Pumpkin snickerdoodles with hints of brown butter & pumpkin pie spice in every bite. An incredible fall take on traditional snickerdoodles!

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Caramel is hard enough on it's own so the fact that this is a DAIRY FREE caramel apple recipe? That actually turns out well?!? I'm clutching my pearls. So good!

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Vegan caramel apples without dairy or coconut milk! Some caramel sauce will just side off your apple or others will be so tough that it hurts your teeth. This vegan caramel recipe is thick and sticky enough to coat your apples yet still soft and chewy. Best of all, since it's not made with coconut milk like many vegan caramels, it has the classic taste that you expect from a traditional caramel apple.

Caramel is something I thought I might never be able to eat again after going vegan. I wasn't sure how to make caramel or if it was even possible without dairy, but I was determined to try!

After years of living without caramel, I came across a vegan caramel recipe in a magazine. It called for coconut milk instead of dairy. I was so excited that I made it that same day. I thought it was delicious, but it definitely had a coconut flavor and not the normal caramel flavor that I remembered. My son who hates coconut wouldn't touch it. It seemed like there had to be another way to get the right consistency and flavor.

🔪 Helpful tools

A heavy-bottomed pot to make sure that the sugar cooks evenly.

🥄 How to make vegan caramel apples

Step 1 - Start with a clean medium-sized saucepan and add the sugar, water, and cream of tartar.

Step 2 - Heat on medium bringing the sugar water will start to boil. (Don't stir. Just pick up the saucepan and swish around the sugar if needed).

Step 3 - Watch the sugar mixture closely! After it boils for about 6-8 minutes, it will start to get slightly darker and smell like caramel.

Step 4 - Boil for about 10-20 more seconds to let it turn a medium brown color (this color change will be slight when using vegan unbleached sugar).

Step 5 - Remove from heat and immediately add coconut oil and stir with a metal whisk for a few seconds.

Step 6 - Add the soy milk and continue to stir until smooth and everything is well mixed. (It will bubble up and may spatter, so be careful)!

Step 7 - Allow cooling to room temperature.

Step 8 - While it's cooling, prepare your apples by washing and drying them. Then remove the stems and insert a stick into the top.

Step 9 - Line a tray with parchment paper to set the apples on after they have been dipped.

Step 10 - Reheat the caramel sauce until it is the right consistency for dipping apples. (If your caramel is thin, let it boil again for about 30 seconds. If it is too thick add a teaspoon or two of soy milk and reheat and stir until it's a sticky sauce.

Step 11 - Dip the apples in the caramel. Let the excess drip off and place it on the parchment-lined tray.

Step 12 - Allow cooling in the refrigerator for about 30 minutes. They will come off the paper easily once they have cooled completely.

📝 Recipe Notes

I have found that if you let the caramel sauce cool slightly and then heat it on low again and let it bubble for about 30 seconds, it makes it stickier and just the right consistency for making caramel apples.

Caramel is tricky! Nearly every recipe on my blog is easy and can be done by someone relatively inexperienced in the kitchen, however, caramel is more of an exact science. If you want easier ways to make a caramel-style dip for apples, use my peanut butter caramel recipe or my vegan butterscotch recipe.

You must watch it carefully. It goes from sugar to caramel to a burnt mess in a matter of about 30 seconds. Just know that you may have to throw out your first attempt, but once you get it right, it becomes easy.

🥡 Storage

Keep the caramel apples in the fridge for up to 3 days. You can store them on the countertop in a cool dry place for about 24 hours, but the caramel may start to run off of them if they get too hot.

Allow to warm to room temperature before serving or the caramel will be very hard.

🌟 More fall recipes

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan caramel apples recipe

⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!

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Vegan Caramel Apples that actually taste like regular caramel apples that you remember! No coconut milk or coconut flavor, just sweet, delicious caramel!