As soon as that first notorious yellow leaf drifts to the ground, I immediately find myself reaching for riding boots, cozy sweaters, and comfort food. It’s almost as if the first of September signals it’s time for pie and pumpkin carving – even if it’s still eighty degrees out.

These four easy recipes are the perfect addition to your fall recipe box, especially for days when you’re in the mood for pumpkin pie, but don’t want to deal with piecrust!

1. Pumpkin Spiced Almonds

You’ll Need:

2 cups almonds
1 egg white
1/3 cup pure maple syrup
2 tablespoons pumpkin pie spice
½ cup brown sugar
Sea Salt


Pre-heat oven to 250 degrees.

Step 1: In a medium bowl, whip the egg white until is it very frothy and quadruples in size. Gently fold the maple syrup into the egg white mixture.

Step 2: Toss the almonds in the egg white mixture until they are thoroughly coated.

Step 3: In a small bowl, stir together the pumpkin pie spice and brown sugar. Pour the sugar mixture over the almonds, and toss well to coat.

Step 4: Pour the entire contents of the bowl onto a Silpat lined cookie sheet, spreading evenly. Bake for about 45 minutes, checking at 30. They are finished when the egg whites become crunchy.

Remove from the oven and sprinkle generously with Malden’s sea salt. Save the crumbs from the cookie sheet to sprinkle on ice cream!

2. No-Churn Pumpkin Ice Cream

You’ll Need:

1 can sweetened condensed milk
2 cups heavy whipping cream
½ cup pumpkin puree
2 tablespoons pumpkin pie spice


Step 1: In a medium bowl, use an electric mixer to whisk the heavy cream & pumpkin pie spice until stiff peaks form.

Step 2: Combine the pumpkin puree and sweetened condensed milk in a small bowl and stir until combined.

Step 3: Pour the pumpkin puree & sweetened condensed milk into the cream & spice mixture. Use a spatula to fold the mixture until thoroughly combined.

Step 4: Pour the contents of the bowl into a freeze-safe container, cover, and place in the freezer overnight.

3. Pumpkin Spiced Popcorn

You’ll Need:

1/3 cup un-popped popcorn
1 tablespoon vegetable oil
2 tablespoons pumpkin pie spice
½ cup brown sugar
½ stick butter
Malden’s sea salt


Step 1: In a medium saucepan, add enough oil to coat the bottom. Add the un-popped popcorn, and turn the heat to medium low. Cover with a lid, and pop the popcorn, careful not to let it burn.

Step 2: While the popcorn is popping, melt the butter in a frying pan. Just as the butter is fully melted, stir in the brown sugar and pumpkin pie spices. Remove from heat quickly.

Step 3: Once the popcorn is finished, transfer to a large mixing bowl and drizzle with the sugar-butter mixture; toss until the popcorn is thoroughly coated. Finish with a generous sprinkle of Malden’s sea salt.

4. Pumpkin Pie Yogurt Dip

You’ll Need:

1 cup plain yogurt
½ cup pumpkin puree
¼ cup confectioners sugar
1 tablespoon pumpkin pie spice


Mix ingredients together in a small bowl, serve with graham crackers.

What do you love making and eating this time of year?

Image via Ashley Mclaughlin



  1. The almond recipe sounds so yummy! And probably would make a great gift like you mentioned, Chloe, but I bet I’d manage to eat them all before they make it out of the house 🙂

  2. Here in Australia we’re not sick of any pumpkin spice because hardly anyone does it!! 🙁
    When I was in Canada all I had was pumpkin spice lattes and I was in HEAVEN. I will definitely be trying out these recipes thanks!

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