It’s the season of colorful leaves, crisp air, and—as we head toward the holidays—comfort food! These fall recipes for sweet treats (and warming sips) will help you ring in the season, whether you’re gathering with friends and family or just celebrating on your own.
Pumpkin Pie
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz.) pumpkin
1 can (12 fluid oz.) evaporated milk
1 9-inch unbaked deep-dish pie crust
Mix sugar, salt, and all spices with pumpkin puree. Add evaporated milk and eggs, mix until smooth.
Pour over unbaked pie crust and place in preheated 425° F oven. After 15 minutes, reduce temperature to 350° F and bake for 40 minutes—or until a knife inserted near center comes out clean. Place on wire rack to cool for 2 hours, then serve or refrigerate.
Pecan Pie
1 cup light or dark corn syrup
3 eggs
1 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 ½ cups (6 oz.) coarsely chopped pecans
1 9-inch unbaked deep-dish pie crust
In a saucepan, bring corn syrup, sugar, and butter to a full boil. Remove from heat. Beat eggs until frothy and gradually stir into the cooked syrup. Stir in vanilla and pecans. When finished, pour mixture over pie crust and bake at 350° F until the crust is golden brown.
Apple Pie
6 cups thinly sliced, peeled apples (6 medium)
¾ cup sugar
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1 9-inch unbaked deep-dish pie crust
Place lemon juice in a medium bowl. Peel and slice apples into 4 wedges. Toss the apple with lemon juice and sugar to combine evenly. In a large skillet, melt butter over medium-high heat. Add apple mixture and cook until sugar is dissolved. Add all spices, salt, and flour and cook until thickened. Place filling into unbaked pie crust and bake at 350° F until crust is golden brown.
Even Older Fashion
2 oz. Bulleit rye
½ oz. sugar syrup
Orange peel
Luxardo cherries
Add ice cubes into a tall glass, pour rye and sugar syrup and stir using a bar spoon to chill. Do not shake.
Strain over large spherical ice and garnish with orange peel and cherries.
Espresso Martini
1 ½ oz. Smirnoff vodka
½ oz. coffee liqueur
¾ oz. simple syrup
1 shot espresso
Add all ingredients in a shaker. Fill with ice and shake until completely chilled. Strain into martini glass and enjoy.