Pumpkin spice and everything nice

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You can’t have Fall without having something pumpkin in it. Just like you can’t do Christmas without Christmas sugar cookies ๐Ÿ™‚

Fall is my second favorite season, sorry by Winter is first :). I love watching the leaves fall and cover the ground in beautiful colors and I enjoying baking. One of the staple treats I bake every year is apple pie. Our home is surrounded by apple trees so it is super convenient in terms of baking. Something about baking an apple pie makes the house smell amazing. MMMMM I am becoming hungry just thinking about it.

Something else which I love to partake in during Fall is decorating. September 1st I am putting up the Fall decor. I love lighting candles and stringing lights around the house. Two of my favorite places to buy decor are Bath & Body works and Christmas Tree Shops. Bath & body works is the #1 place to buy fragrances and seasonal candles, they have such a wide variety. My favorite place to purchase decorations is Christmas Tree Shops. No joke I buy something there once a week, they are just that good! ๐Ÿ™‚ . They sell very affordable decorations and have such amazing quality items.

In the coming weeks I have a long list of Fall and Halloween posts coming. In about a week or less I will be starting my Halloween posts. For all those who are part of my mailing list you will be receiving my October newsletter with some special information regarding October. (at the bottom of this post I will leave how you can join my mailing list)

ENJOY the post ๐Ÿ™‚ and HAPPY FALL!

Famous Pumpkin Pie Recipe

Photo of Libby'sยฎ Famous Pumpkin Pie by Nestle Toll House
  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can 100% Pure Pumpkin
  • 1 (12 fluid ounce) can Evaporated Milk


  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Pumpkin Spice Recipe

Photo of Pumpkin Spice by Jacquie



  1. In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

Pumpkin Pancakes

Photo of Pumpkin Pancakes by Ruth



  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Pumpkin Turkey Chili

Photo of Pumpkin Turkey Chili by SOMEONESWT
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups pumpkin puree
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon ground black pepper
  • 1 dash salt
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup sour cream


  1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Candied Pumpkin Recipe

Photo of Candied Pumpkin Recipe by Rachel



  1. Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

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My other Fall posts from this year.

My fall posts from last year.

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    1. These all sound so delicious, definitely making me hungry as I commute to work hahaha. Have never thought of the chili idea, will definitely make sure to follow you recipe. Thank you and happy fall!

    1. Yum!
      and Yum!!
      Every recipe sounds delicious.
      Iโ€™m a big pumpkin spice fan, canโ€™t wait to try these out!

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