Pumpkin pie recipe


I know that almost everyone has a favorite pumpkin pie recipe this time of year, but if you feel like *spicing* things up (literally!) then consider giving this one a try.

We’ve been following this same recipe for years, and it’s become a must-have in our home.

Even Ally has her eye on it! 😻

The original recipe is from Food Wishes. Get all the details here! (Side note: Chef John’s videos are amazing, so definitely check out his impressive list of recipes as well!)

Anyways, back to the good stuff…

Ingredients and tools

  • 15 oz pumpkin pie puree
  • 1 egg
  • 3 egg yolks
  • 14 oz sweetened condensed milk
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp (or a pinch) Chinese five spice
  • 1/2 tsp salt
  • 9-inch pie crust, of your choice (thawed, if applicable)
  • 9-inch pie pan
  • Whipped cream (optional, but encouraged!)


  1. Preheat your oven to 425°F.
  2. Whisk the pumpkin puree, egg, and egg yolks together in a mixing bowl. Add the sweetened condensed milk, nutmeg, cinnamon, ginger, Chinese five spice, and salt. Whisk until ingredients are fully combined.
  3. Roll out your pie crust if necessary, and fit the pie crust to your pie pan. Crimp edges using the back of a fork.
  4. Pour the pie mixture into the pie crust, and gently tap the pie pan on the counter to release bubbles.
  5. Once the oven is preheated, bake for 15 minutes.
  6. Reduce the oven temperature to 350°F, and bake for another 30 – 40 minutes. When it’s done, you’ll be able to insert a toothpick to the middle of pie and have it come out clean.
  7. Cool, and enjoy with a healthy dollop of whipped cream!

Who could resist this, right?

I hope you try this recipe this season, and if you do, let me know how it goes in the comments below!

Pumpkin spice muffins


Well Fall is in full swing around here. The pumpkins are outside, the candles are lit, and the scarves have made their way out of the closet.

Life has been a little hectic these past few weeks, but sometimes all you need in a little baking to slow things down and enjoy the moment.

So today, we’re making pumpkin spice muffins!

I recently discovered this recipe, and I wanted to share because it’s so yummy and just perfect for the season. It was really easy to throw together and it was just sweet enough to make a wonderful breakfast treat.

The original recipe is from Preppy Kitchen. Get all the details here!

I made a few adjustments to make this a little less sweet, and in total, I made 8 muffins.

Ingredients and tools

  • 3/4 cup all-purpose flour
  • 1/2 tsp of baking soda
  • 1/4 tsp of baking powder
  • 1/4 tsp of salt
  • 3/4 tsp of cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 cup vegetable oil
  • 2 tbsp milk (I used soy)
  • 1 large egg
  • 1/4 cup cane sugar
  • 1/4 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1 cup pumpkin puree
  • 2 large mixing bowls
  • A muffin tin
  • Cooking spray or oil to grease tin


  1. Preheat your oven to 425°F.
  2. Whisk the dry ingredients in a bowl, including flour, baking soda, baking powder, salt, cinnamon, allspice, ginger, and nutmeg until thoroughly combined.
  3. In another bowl, combine oil, milk, egg, vanilla extract, cane sugar, and brown sugar. Once mixed, add the pumpkin puree and whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix until all the ingredients are combined.
  5. Grease the muffin tin (or use liners) using cooking spray or by gently brushing a small amount of oil.
  6. Fill the muffin tin with your batter, making sure to only fill each tin about 3/4 of the way.
  7. Bake for 5 minutes at 425°F. Then, lower the oven to 350°F and bake for another 15 minutes, or until a toothpick inserted into the middle of the muffins comes out clean.
  8. Enjoy! These muffins are lovely fresh out of the oven, but you can also refrigerate them and they should keep for a few days.

I highly recommend you give this one a try! It’ll become a Fall staple in your kitchen.

Instant Pot apple cider


Well technically, it’s not quite Fall. But the dropping temperatures and the rainstorm this weekend sure does make it feel like autumn has arrived in Seattle.

I don’t know about you, but one of my favorite parts of the colder months are the warm drinks and the delicious scents. Pumpkin spice, hot cocoa, and apple cider – YUM!

After the ingredients on the box of apple cider mix left a bad taste in my mouth, I decided to give it a shot and make my own.

Spoiler alert: It turned out AMAZING (and my apartments spells lovely).

Check out how I made homemade apple cider in my Instant Pot below:

Ingredients and tools

  • 7 large apples (I used Fuji, roughly chopped with the skin kept on)
  • 1 orange or lemon (zested and roughly chopped)
  • 1/4 cup sugar
  • 2 cinnamon sticks (or 1 tbsp ground cinnamon)
  • 1 tsp ground cloves
  • 1 whole star anise (optional)
  • Water
  • Instant Pot
  • Potato masher
  • Cheesecloth (or a fine mesh strainer)


  1. Place apples, orange or lemon, sugar, cinnamon, cloves, and star anise in the Instant Pot.
  2. Add water to just cover the apples.
  3. Cover and cook on high pressure for 15 minutes, and allow pot to naturally release.
  4. Mash the apples with a potato masher.
  5. Let the apple mixture cool, and the run through a cheesecloth or strainer to remove pulp.
  6. Enjoy hot or cold.

Did you give this a try? I want to hear about your experience! Tell me in the comments below.