This is just about as traditional as tradition gets. Save for the slight plot twist of maple syrup. Intrigued? You should be.
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
Making your own pumpkin pie spice is as easy as dumping some spices you probably already have, into a bowl and stirring them together. No need to run to the store. You’re welcome.
“Soft, spicy, holiday memory-invoking.” “Spiced perfectly.” “So easy.” “Lovely.” That’s what folks are saying about these.
A lovely labor of love, this lasagna buries fresh pumpkin pasta beneath a quartet of cheeses–mozzarella, Gorgonzola, Fontina, and Parmigiano. Might wanna loosen that belt.
Nothing says sassy like swapping pears for apples in the classic French tarte tatin. What can we say? We like to live on the edge.
The pumpkin spice everything craze has made its way through most major foodstuffs–including this dreamy, warmly spiced ice cream that we’re frankly quite smitten with.
This rice pilaf with cherries and pistachios is a perfect side dish for poultry. The pistachios add a bit of crunch and the cherries add sweetness.
At long last, a slice of pumpkin pie that can be considered complete in and of itself—no dollop of whipped cream required. Pumpkin and meringue. So happy together.
SweeTango® apples are the apple of choice for this elegant apple rose tart. The apples aren’t baked, so their crisp bite of honey and citrus shine.