My Forking Life

menu icon
search icon
×

Easy 3 Ingredient Pumpkin Cookies

by 4 Comments

Fall baking just got easy with these delicious pumpkin cookies! Made with just 3 ingredients, it takes minutes to make up a big batch for the whole family to enjoy. I know you are going to love these!

Pumpkin cookies stacked on top of each other on a plate.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Let's get the fall baking off to a tasty start with these delicious and easy 3 ingredient pumpkin cookies! So simple to make, this is a great recipe to get the kids to help you out in the kitchen!

These pumpkin spice cookies are made with white chocolate chips for a perfect treat that the whole family will love. Made with a box cake mix and pumpkin puree, they come together in minutes. Even the most novice of bakers will easily master these!

Be sure to try my Pumpkin Pie and Pumpkin Waffles too!

How to make easy pumpkin cookies

  • Gather your ingredients.
Ingredients to make the cookies.
  • Preheat the oven to 350 Fahrenheit. 
  • Prepare a baking sheet with parchment paper or silicone liner. Set aside. 
  • Add the cake mix and pumpkin puree to a bowl.
Cake mix and pumpkin puree in a mixing bowl.
  • Stir until smooth.
Mixing the ingredients together.
  • Then fold in the chocolate chips. 
Folding in the white chocolate chips.
  • Place dough on a cookie sheet by rounded Tablespoons, about 2 inches apart. Spray the top of the cookies with cooking spray if using.
Balls of cookie dough on a baking sheet.
  • Lightly flatten each cookie with the back of a fork or some parchment paper. I spray the cookies with cooking spray if using a fork, so the fork doesn't stick to the dough.  
A fork pressing the cookies flat.
  • Bake in the preheated oven for 15-17minutes, until cookies are set. Remove from the oven and allow to cool on the pan for about 5 minutes. Transfer cookies to a cookie sheet and continue to cool. 
Six cookies cooling on a wire rack.

How long do they keep?

These pumpkin cookies will keep well for around 3 to 4 days. Let them cool completely before placing them in an air-tight container at room temperature. They will keep well in the fridge for around 5 days, and if keeping this way, I like to allow them to sit at room temperature for 20 minutes before enjoying.

Can you freeze them?

Yes, these cookies freeze really well! Place the cooled cookies on a baking sheet and freeze them solid before transferring them to a freezer bag or container. They will keep well for up to 3 months and you can allow them to thaw at room temperature for a couple of hours before devouring!

Recipe Variations

These easy 3 ingredient pumpkin cookies are delicious as they are, but you can easily mix things up! I love these with white chocolate chips, but you can use milk or dark if you prefer. If you are a chocolate lover, you could even finish them with a drizzle of melted chocolate.

I made these with a spiced cake mix to get that signature fall flavor, but you could use a plain cake mix and add in some of my homemade pumpkin spice.

Close up of pumpkin cookies with white chocolate chips.

Recipe Notes and Tips

  • Make sure that you combine the pumpkin and cake mix really well, it should be nice and smooth before you add the chocolate chips.
  • Use a canned pumpkin puree for this recipe. Homemade puree can often be too watery to make these. Use a pure puree rather than one with added sweeteners or spices.
  • Make sure that your oven is fully pre-heated so that the cookies bake through evenly.
  • Allow the cookies to fully cool before serving or storing.
  • These cookies don't spread much while baking, so make sure to flatten them a little before placing them in the oven. The cooking spray in this recipe is optional. Use it to lightly oil the top of the cookies before flattening them with a fork. In the alternative, you could use parchment paper.

More Cookie Recipes

Watch this video tutorial and see how I make these pumpkin cookies from start to finish.

Overhead shot of pumpkin cookies ready to eat.
Print Recipe
5 from 2 votes

Easy 3 Ingredient Pumpkin Cookies

Fall baking just got easy with these delicious pumpkin cookies! Made with just 3 ingredients, it takes minutes to make up a big batch for the whole family to enjoy. I know you are going to love these!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: 3 ingredient pumpkin cookies, simple pumpkin cookies
Servings: 20 cookies
Calories: 56kcal
Author: Tanya

Equipment

Ingredients

  • 1 15.25 oz box spice cake mix
  • 15 oz can pure pumpkin
  • 1 cup white chocolate chips
  • Cooking Spray optional

Instructions

  • Preheat the oven to 350 Fahrenheit.
  • Prepare a baking sheet with parchment paper or silicone liner. Set aside.
  • In a large bowl, combine cake mix and pumpkin and stir until smooth. Then fold in the chocolate chips.
  • Place dough on a cookie sheet by rounded Tablespoons, about 2 inches apart. Spray the top of the cookies with cooking spray if using. Lightly flatten each cookie with the back of a fork or some parchment paper.
  • Bake in the preheated oven for 15-17minutes, until cookies are set. Remove from the oven and allow to cool on the pan for about 5 minutes. Transfer cookies to a cookie sheet and continue to cool.

Video

Notes

  • Make sure that you combine the pumpkin and cake mix really well, it should be nice and smooth before you add the chocolate chips.
  • Use a canned pumpkin puree for this recipe. Homemade puree can often be too watery to make these. Use a pure puree rather than one with added sweeteners or spices.
  • Make sure that your oven is fully pre-heated so that the cookies bake through evenly.
  • Allow the cookies to fully cool before serving or storing.
  • These cookies don't spread much while baking, so make sure to flatten them a little before placing them in the oven. The cooking spray in this recipe is optional. Use it to lightly oil the top of the cookies before flattening them with a fork. In the alternative, you could use parchment paper.

Nutrition

Calories: 56kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3312IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Lamb Meatballs with Herb Yogurt Sauce

by Leave a Comment

These juicy spiced lamb meatballs make the perfect appetizer or entree. Serve them with a herbed yogurt sauce for a delicious combo of flavors. 

lamb meatballs on white plate

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

There’s nothing like a delicious juicy meatball! And these meatballs made with ground lamb are the business! Spiced with a few herbs, seasoning, and feta cheese (I love cheese in a meatball), these meatballs are full of bold flavors. 

I opted for ground lamb because I wanted a change from ground beef. The herb mixture and flavors in this meatball pair well with the lamb, making this one amazing meatball. 

How to make Lamb Meatballs

Preheat your oven to 425F and line a sheet pan with parchment paper. 

Gather your ingredients. 

Add red onion, parsley, and garlic cloves to the bowl of a mini processor to finely chop them up. This will ensure that your meatballs stay juicy and you won’t have big bits of veggies and herbs in your meatballs. If you don’t have a food processor, just chop them up finely with a knife. 

  • onions and herbs inside mini dicer
  • chopped veggies in mini food processor

Add this mixture to a large bowl with the ground lamb, crumbled feta cheese, breadcrumbs, ground coriander, kosher salt, dried oregano, and black pepper. Use your hands to mix until just combined. Don’t overmix. 

  • ingredients for lamb meatballs
  • ingredients for lamb meatballs combined in bowl

Roll them into about 20 meatballs and place them on the prepared sheet pan. 

Bake in the oven on the middle rack for 20 minutes, until the meatballs are done and have reached an internal temperature of 165F.

  • raw lamb meatballs on lined sheet
  • cooked lamb meatballs

Meanwhile, prepare the sauce by combining Greek yogurt, lemon juice, parsley, cilantro, minced garlic, salt, and pepper in a bowl and whisk to combine. Serve alongside the finished meatballs. 

yogurt sauce in glass bowl with white spoons ticking out

Can I make these meatballs in an air fryer?

Of course! Making meatballs in the air fryer is perfect when you want to cut down on the cooking time for these meatballs. For the air fryer, place the meatballs in your air fryer basket and cook the meatballs at 400F for 10-12 minutes or until the internal temperature reaches 165F.

lamb meatballs on white plate

How should I serve these Lamb Meatballs?

I like to throw some of these meatballs on a pita and top it with the yogurt sauce with some added veggies. You could also put them in your favorite tomato sauce or eat them as is as an appetizer. 

close up of lamb meatballs on pita bread and toppings

What to serve with Lamb Meatballs?

These Lamb Meatballs are great with the following:

Other Lamb Dishes

lamb meatballs on white plate
Print Recipe
5 from 1 vote

Lamb Meatballs with Herb Yogurt Sauce

These juicy spiced lamb meatballs make the perfect appetizer or entree. Serve them with a herbed yogurt sauce for a delicious combo of flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: ground lamb meatballs, lamb meatballs
Servings: 4 people
Calories: 418kcal
Author: Tanya

Equipment

Ingredients

Meatballs

  • ⅓ cup chopped red onion
  • ¼ cup fresh parsley
  • 2 garlic cloves
  • 1 lb ground lamb
  • 1 egg lightly beaten
  • ⅓ cup crumbled feta cheese
  • 2 Tablespoon breadcrumbs
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper

Herb Yogurt Sauce

  • ½ cup Greek yogurt
  • 2 Tablespoon lemon juice
  • 1 Tablespoon fresh parsley
  • 1 Tablespoon cilantro
  • 2 garlic cloves minced
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

Instructions

Meatballs

  • Preheat your oven to 425F and line a sheet pan with parchment paper.
  • Add red onion, parsley, and garlic cloves to the bowl of a mini processor to chop them up. If you don’t have a food processor, just chop them up finely with a knife.
  • Add this mixture to a large bowl with the ground lamb, crumbled feta cheese, breadcrumbs, ground coriander, kosher salt, dried oregano, and black pepper. Use your hands to mix until just combined. Don’t overmix. 
  • Roll them into about 20 meatballs and place them on the prepared sheet pan.
  • Bake in the oven on the middle rack for 20 minutes, until the meatballs are done and have reached an internal temperature of 165F.

Herb Yogurt Sauce

  • Meanwhile, prepare the sauce by combining Greek yogurt, lemon juice, parsley, cilantro, minced garlic, salt and pepper in a bowl and whisk to combine. Serve alongside the finished meatballs.

Notes

To make these in an air fryer, place the meatballs in your air fryer basket and cook the meatballs at 400F for 10-12 minutes or until the internal temperature reaches 165F.

Nutrition

Calories: 418kcal | Carbohydrates: 9g | Protein: 26g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 998mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 3mg

Mashed Sweet Potatoes (Sweet or Savory)

by 4 Comments

These mashed sweet potatoes are a deliciously creamy and filling side dish. Make them sweet or savory and enjoy them as part of your favorite meal. 

sweet potatoes with butter on top and spoon sticking out

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Sweet Potatoes are my favorite root vegetable and there's a good reason why. There’s so much you can do with them and they’re delicious in all kinds of ways. From sweet potato wedges, sweet potato pie, and sweet potato cake. So many possibilities! For the Holidays, I like making my candied sweet potatoes too.

However, most days, I keep it simple by roasting them and sometimes, when I'm feeling fancy, I mash them up and flavor them. You can make these sweet potatoes sweet or savory by just adding a few simple ingredients.

How to make Mashed Sweet Potatoes

First, you’ll need to cook your sweet potatoes. You can choose your favorite method whether it’s bake, steam, air fry, pressure cook, or boil. Cook them until they are nice and softened. My preferred method for getting this done is to cook the sweet potatoes whole, with the skin on, until they are softened. Then I remove the skin and proceed with my recipe.

Gather your ingredients

Use a potato masher to mash the potatoes. I'm actually using my meat chopper because it's what I hand on hand.

sweet potato in bowl with masher

Add other ingredients and use a spoon to stir the sweet potatoes.

mashed sweet pottaoes in bowl

Sweet Mashed Sweet Potatoes

To make them sweet, season your sweet potatoes with the following:

  • 3 tablespoon maple syrup
  • 2 tablespoon butter
  • 2 tablespoon brown sugar
  • ¼ teaspoon allspice 
  • ⅛ teaspoon cloves
  • ⅛ teaspoon kosher salt or to taste
  • Pinch of salt
sweet potatoes with butter on top

Savory Mashed Sweet Potatoes

To make them savory, season your sweet potatoes with the following:

  • ¼ cup Parmesan cheese
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper 
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon rubbed sage
sweet potato in bowl with spoon sticking out topped with sage

Or wing it and add your favorite spices.

What’s the best way to cook sweet potatoes before mashing?

I prefer to cook my sweet potatoes whole either in the oven, air fryer, or Instant Pot before mashing them. These methods get my sweet potatoes tender without losing any flavor. I'm not a fan of boiling them before mashing but it can be done.

If you prefer to boil the sweet potatoes, cover peeled and cut sweet potato cubes with about 1 inch of salted water. Boil until tender and drain the water.  

Times and Methods for Sweet Potato:

  • Oven: Place on a lined baking sheet and pierce the skin with a fork. Bake at 425F til tender, around 50 minutes.
  • Slow Cooker: Place in your slow cooker and close the lid. They will take around 6 hours on low and 3 hours on high.
  • Air Fryer: Place sweet potatoes in air fryer basket and cook on 400F for 35-40 minutes. Check out my recipe for Air Fryer Sweet Potatoes, served with hot honey butter.
  • Microwave: If you are in a real hurry, you can cook a sweet potato in around 5 to 8 minutes on full power, Pierce with a fork and cook for 5 minutes, then in 30 second increments til tender. It’s great if you are in a hurry, though I much prefer the texture with the Instant Pot.
  • Instant Pot Pressure Cooker: Place sweet potatoes in pressure cooker insert along with 1 cup of water and cook for 15-25 minutes depending on the size of your sweet potatoes. Check out my Instant Pot Sweet Potatoes for full detailed instructions.

How to mash a sweet potato?

Sweet Potatoes are so tender that they can be mashed with a potato masher or even a fork. If you prefer a creamier potato, you can add them to a food processor and process them until smooth.

What should I serve mashed sweet potatoes with?

I could eat them with just about anything but here are some of my favorite recipes to serve mashed sweet potatoes with:

sweet potato topped with butter
Print Recipe
No ratings yet

Mashed Sweet Potatoes (Sweet or Savory)

These mashed sweet potatoes are a delicious creamy and filling side dish. Make them sweet or savory and enjoy them as part of your favorite meal.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: mashed sweet potatoes
Servings: 4 people
Calories: 114kcal
Author: Tanya

Ingredients

  • 3 lbs cooked sweet potato about 4 medium sweet potatoes *see note below on cooking methods

For Sweetened Sweet Potatoes

  • 2 Tablespoon butter
  • 3 Tablespoon maple syrup
  • 2 Tablespoon brown sugar
  • ¼ teaspoon allspice
  • ⅛ teaspoon cloves
  • ⅛ teaspoon salt or to taste
  • Pinch of salt

For Savory Sweet Potatoes

  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon rubbed sage

Instructions

  • Remove the skin from the cooked sweet potatoes and mash the sweet potatoes with a potato masher or fork.
  • Add other ingredients and use a spoon to stir the sweet potatoes.

Notes

Methods for Cooking Sweet Potatoes:
  • Oven: Place on a lined baking sheet and pierce the skin with a fork. Bake at 425F til tender, around 50 minutes.
  • Slow Cooker: Place in your slow cooker and close the lid. They will take around 6 hours on low and 3 hours on high.
  • Air Fryer: Place sweet potatoes in air fryer basket and cook on 400F for 35-40 minutes. 
  • Microwave: If you are in a real hurry, you can cook a sweet potato in around 5 to 8 minutes on full power, Pierce with a fork and cook for 5 minutes, then in 30 second increments til tender. It’s great if you are in a hurry, though I much prefer the texture with the Instant Pot.

Nutrition

Calories: 114kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Slow Cooker Garlic Herb Mushrooms

by 1 Comment

If you love the rich and umami flavor of mushrooms, then you'll love this easy and delicious slow cooker garlic herb mushroom recipe. With minimal ingredients and prep, it's the perfect side dish to make in your slow cooker.

garlic herb mushroom with fork sticking out

Mushrooms are the culinary world's hidden gem when it comes to dynamic flavor. They're great when added to a dish, like this Italian chicken and mushroom dish. They're also great when added to soup, like this cream of mushroom soup. But mushrooms also shine when they're left whole and cooked nice and slow.

I opted for making these in my slow cooker as it's pretty hands-off and yields delicious results.

How to make Slow Cooker Garlic Herb Mushrooms

Place all the ingredients except the butter and parsley in the slow cooker. Stir to combine.

mushrooms in slow cooker

Cook the mushrooms on high for 1-2 hours or low for 2-3 hours, until the mushrooms become tender. You'll notice a lot of liquid in the slow cooker at this point as the mushrooms release liquid.

Place the butter in the slow cooker during the last 15 minutes.

mushrooms in liquid and butter in slow cooker

Serve with a slotted spoon (or not) and garnish with chopped parsley before serving. 

garlic herb mushrooms in bowl

Best mushrooms to use for this recipe?

I use baby Bella (also known as cremini) mushrooms for this recipe for their deeper and meatier flavor. However, white button mushrooms will also work.

What should I serve these with?

These mushrooms are best served as a side dish to your favorite recipe. I like them with steak, whole roasted spatchcock chicken, or meatloaf.

close up ohoto of garlic herb mushroom
mushrooms in slow cooker
Print Recipe
5 from 1 vote

Slow Cooker Garlic Herb Mushrooms

If you love the rich and umami flavor of mushrooms, then you'll love this easy and delicious slow cooker garlic herb mushroom recipe. With minimal ingredients and prep, it's the perfect side dish to make in your slow cooker.
Prep Time10 minutes
2 hours
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: garlic herb mushroom, slow cooker mushrooms
Servings: 6 people
Calories: 98kcal
Author: Tanya

Equipment

Ingredients

  • 24 ounces cremini mushrooms
  • 4 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried Basil
  • ½ teaspoon dried thyme
  • ¾ cup vegetable broth
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter
  • Fresh parsley for garnishing

Instructions

  • Place all the ingredients except the butter and parsley in a 4-qt slow cooker. Stir to combine.
  • Cook the mushrooms on high for 1-2 hours or low for 2-3 hours, until mushrooms are tender.
  • Place the butter in the slow cooker during the last 15 minutes. Garnish with chopped parsley before serving.

Notes

  • I use baby Bella (also known as cremini) mushrooms for this recipe for their deeper and meatier flavor. However, white button mushrooms will also work.
  • Lots of liquid will release in the slow cooker while the mushrooms cook. Serve with a slotted spoon (or not).

Nutrition

Calories: 98kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 196mg | Potassium: 528mg | Fiber: 1g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Vegan Dinner Rolls

by Leave a Comment

These Vegan Dinner Rolls are so fluffy, soft, and completely dairy-free! Made with minimal ingredients, these rolls will impress everyone.

close up photo of finished vegan dinner roll

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Easy dinner rolls, without any dairy? Yes, my friends, you can make delicious fluffy rolls without any dairy and they are delicious!

Although I'm not a Vegan, this recipe came about when I kept on making Jamaican coco bread for my family. That bread was so fluffy that I decided, why not swamp a few ingredients and shape them into rolls and make these Vegan. The results are perfect and seriously amazing.

Trust me, you won't miss the dairy in these.

How to make Vegan Dinner Rolls

First, pour a can of coconut milk into a microwave-safe container and heat the milk until it's about 100-110 degrees Fahrenheit. It took me about 45 seconds. Set aside.

Add bread flour, instant yeast, kosher salt, organic cane sugar to a stand mixer mixing bowl and stir to combine.

Pour in the coconut milk and 2 tablespoon of plant-based melted butter and stir until just combined and the flour is moistened.

  • dry ingredients in mixing bowl
  • ingredients stirred in mixing bowl with spoon

Using the dough hook on a stand mixer, knead the dough for about 5-7 minutes, until the dough is smooth and elastic. It may be slightly sticky.

Once the dough is kneaded and smooth, place in an oiled bowl, cover, and allow to rise for 1 hour or until it's about double in size.

  • kneaded dough in mixing bowl
  • dough in glass bowl covered with plastic wrap

Place the dough on a floured board and cut it into 15-16 equal-sized pieces. Roll the pieces into dinner rolls.

graphic of dough being put into dinner rolls

Place into a greased 9x13 baking dish. Cover and allow to rise for an additional 30 minutes.

dough formed into rolls

Meanwhile, position a rack in the middle of the oven and preheat the oven to 375F.

Brush the top of the dinner rolls with melted plant-based butter and bake in the oven on the middle rack for 25-30 minutes, until the tops are golden brown.

Once they are done baking, remove them from the oven and brush with more plant-based butter. Serve and enjoy.

  • butter being spread on raw dough
  • finished rolls with more butter being spread

Do these taste like coconut?

They don't! The coconut does add a depth of flavor but these don't taste like coconut. They taste like bread.

Can these be made by hand if I don't have a stand mixer?

Yes! To make these by hand, follow the directions but knead on a lightly floured work surface for about 8-10 minutes until the dough becomes smooth and elastic.

What's the best pan to bake these in?

I suggest baking these in a glass 9x13 pan. I found this gave the bread a nice golden top and didn't make the bottoms too dark. You could also bake these on a sheet pan lined with parchment paper.

hand pulling one of the finished rolls

Recipe Notes and Tips

  • Heating the coconut milk before adding it to the flour helps activate the yeast. If you forget, don't stress. It'll just take a little longer for your dough to rise.
  • If you don't have organic cane sugar, granulated sugar can be used, but then it won't be Vegan, but it will still be dairy free.
  • The amount of flour used will depend on many factors. Start with 3 ½ cups and add more flour if needed.
hand breaking finished vegan roll
close up photo of finished vegan dinner roll
Print Recipe
No ratings yet

Vegan Dinner Rolls (Dairy Free)

These Vegan Dinner Rolls are so fluffy, soft, and completely dairy-free! Made with minimal ingredients, these rolls will impress everyone.
Prep Time10 minutes
Cook Time25 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 5 minutes
Course: Side Dish
Cuisine: American
Keyword: dairy free dinner rolls, dinner rolls, vegan dinner rolls
Servings: 16 people
Calories: 303kcal
Author: Tanya

Equipment

Ingredients

  • 3 ½ - 4 cups bread flour 434-496g
  • 2 ¼ teaspoon instant yeast 7g
  • 2 teaspoon kosher salt 7g
  • 2 Tablespoon organic cane sugar 26g
  • 13.5 Oz can coconut milk
  • 4 Tablespoon plant based butter melted

Instructions

  • Pour a can of coconut milk into a microwave-safe container and heat the milk until it's about 100-110 degrees Fahrenheit. It took me about 45 seconds. Set aside.
  • Add bread flour, instant yeast, kosher salt, organic cane sugar to a stand mixer mixing bowl and stir to combine.
  • Pour in the coconut milk and 2 tablespoon of plant-based melted butter and stir until just combined and the flour is moistened.
  • Using the dough hook on a stand mixer, knead the dough for about 5-7 minutes, until the dough is elastic. It may be slightly sticky.
  • Once the dough is kneaded and smooth, place in an oiled bowl, cover, and allow to rise for 1 hour or until it's about double in size.
  • Place the dough on a floured board and cut it into 15-16 equal-sized pieces. Roll the pieces into dinner rolls.
  • Place into a greased 9x13 baking dish. Cover and allow to rise for an additional 30 minutes.
  • Meanwhile, position a rack in the middle of the oven and preheat the oven to 375F.
  • Brush the top of the dinner rolls with melted plant-based butter and bake in the oven on the middle rack for 25-30 minutes, until the tops are golden brown.
  • Once they are done baking, remove them from the oven and brush with more plant-based butter. Serve and enjoy.

Video

Notes

  • Heating the coconut milk before adding it to the flour helps activate the yeast. If you forget, don't stress. It'll just take a little longer for your dough to rise.
  • If you don't have organic cane sugar, granulated sugar can be used, but then it won't be Vegan, but it will still be dairy-free.
  • The amount of flour used will depend on many factors. Start with 3 ½ cups and add more flour if needed.

Nutrition

Calories: 303kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 323mg | Potassium: 138mg | Fiber: 2g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

How to make Creamy Grits

by 7 Comments

There’s nothing like a nice bowl of creamy grits to start the morning. Learn how to make rich and creamy grits every time following this method.

grits with spoon sticking it it

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

One of my favorite breakfast items is a nice side of creamy and well-seasoned grits. I like my grits creamy, with a little thickness, and salty. Some people like to add sugar which is cool if that’s what you like. I think we can all agree that creamy grits are the very best. 

Before we get to the recipe, I’d like to establish some ingredients needed for the creamiest grits:

  1. Grits - You’ll find all kinds of grits in the market, but I suggest sticking with either old fashioned or stone ground grits for texture or flavor. They do take longer to cook but are worth the wait. If you’re in a hurry, quick cooking grits will do just fine. They won’t be as thick but still delicious. I don’t recommend instant grits if you’re looking for creamy grits.  
  2. Heavy cream - my go to option for rich and creamy grits. Milk and half and half work too, but I prefer heavy cream. You can keep it dairy free by not adding any dairy, but the results won't be as rich.
  3. Water 
  4. Butter, Salt, and Pepper to add flavor. 
different grains of grits

Measurements: The measurements I use for grits are 4 cups liquid and 1 cup grits, give or take. The liquid can be whatever you choose and you can adjust your ratio of water and dairy. For example, for shrimp and grits, I go heavier on the cream to make the grits richer.  

You can also sub chicken broth for the water but that’s best used for savory dishes, like blackened fish and grits. 

How to make creamy grits

Gather your ingredients

ingredients for grits in marble board

Place water and heavy cream in a saucepan and bring to a gentle boil over medium-high heat.

ingredients for grits in saucepan

Whisk in grits and reduce heat to low.

grits being cooked with whisk sticking in it

Cover and cook for the allotted time, depending on the kind of grits used, stirring occasionally with a spoon.

grits with spoon in it

Season to taste with butter, salt, and pepper.

grits with butter on top

Serve with your favorite breakfast items and enjoy.

Frequently Asked Questions about Grits

What are grits?

Grits are coarsely ground grain that is often eaten in the Southern states for breakfast. Grits are cooked in liquid until softened. Some people choose to season their grits with salt and pepper while some opt for sugar. My household is split on this one.

Can you make grits creamy without the dairy?

Word on the street is you can if you cook them longer. However, I’ve had grits and oatmeal without milk or any kind of dairy. Dairy gives a richness that I tend to miss, so I make mine with dairy. 

Why are my grits thin?

If you find your grits are thin, it may be that you’re using instant grits. Those tend to be thin while old-fashioned and stone-ground grits are often thicker, which is why they take longer to cook. You may also have too much thin liquid in comparison to grits.

How do I make cheesy grits?

Simply stir in about 1 cup of shredded cheese once the grits are finished cooking and removed from heat.  

What kind of pot should I use to make grits?

Make sure you use a heavy-bottomed pot or high-quality quart pan for your grits. Cheaper pot options tend to have thinner bottoms and may cause the grits to stick to the bottom of the pot. 
You can also make grits in a pressure cooker, like this jalapeño cheddar grits recipe made in the pressure cooker.

How to Reheat Grits?

Grits will thicken as they sit and even more if you chill them after cooking. To reheat, add a little milk or water and heat over low heat in a pot. You can also reheat them in the microwave, just add a little liquid before reheating.

Serve with these side options for a Southern Breakfast

grits with spoon sticking it it
Print Recipe
4.72 from 7 votes

How to make Creamy Grits

There's a technique to getting delicious rich and creamy grits on the stovetop. Learn how to make rich and creamy grits every time following this method.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: creamy grits, how to make grits from scratch, southern grits
Servings: 4 people
Calories: 400kcal
Author: Tanya

Ingredients

  • 3 cups water
  • 1 cup heavy cream
  • 1 cup grits old fashion, stone ground recommended
  • 2 Tablespoon unsalted butter
  • salt and pepper to taste

Instructions

  • Place water and heavy cream in a saucepan and bring to a gentle boil over medium-high heat.
  • Whisk in grits, reduce heat to low, and cover. Cook over low heat for 15-20 minutes, stirring occasionally.*
  • The grits are done when the majority of liquid has been absorbed and the grits are nice and creamy.
  • Remove from heat and stir. Season to taste with butter, salt, and pepper.

Notes

*Adjust the cooking time for the kind of grits you’re cooking. Follow the times below:
  • Quick Cooking Grits: 5-7 minutes
  • Old Fashioned Grits - 15-20 minutes
  • Stone Ground Grits - 25-30 minutes

Nutrition

Calories: 400kcal | Carbohydrates: 33g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 40mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1133IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Instant Pot Sweet Potatoes

by Leave a Comment

Cook whole sweet potatoes quickly and easily in your Instant Pot. Perfectly tender, cooking these in your pressure cooker is a great option when you need to get dinner on the table in a hurry, and it's a bonus that you don't have to turn your oven on!

Cooked sweet potatoes in an Instant Pot, split open and topped with butter and fresh herbs.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Sweet potatoes make a regular appearance at mealtimes in our home, and cooking them in the Instant Pot is so hassle free!

They come out perfect every time, and make for a great side dish that will work with all of your favorite mains. Dinner times should be effortless, and this method makes sure it is!

Be sure to try my Instant Pot Mashed Potatoes and Instant Pot Green Beans and Potatoes too!

How to make Instant Pot Sweet Potatoes

  • Place water and sweet potatoes in Instant Pot (Pressure Cooker) insert. I usually make about 4-6 medium sized sweet potatoes at a time.
Sweet potatoes and water in an Instant Pot.
  • Cook on high pressure from anywhere between 15-25 minutes according to the size as noted below. Allow to naturally release for 10 minutes, then quick release any remaining pressure.
Cooked sweet potatoes in an Instant Pot.

Serve and enjoy 🙂

Other Cooking Methods

Cooking sweet potatoes in the Instant Pot guarantees perfect results every time, they are perfectly tender and you can just set it and forget it. If you don't have an electric pressure cooker, you can use these other methods:

  • Oven: Place on a lined baking sheet and pierce the skin with a fork. Bake at 425F til tender, around 50 minutes.
  • Slow Cooker: Place in your Crockpot and close the lid. They will take around 6 hours on low and 3 hours on high.
  • Air Fryer: Check out my recipe for Air Fryer Sweet Potatoes, served with hot honey butter, they take around 35 minutes to cook.
  • Microwave: If you are in a real hurry, you can cook a sweet potato in around 5 to 8 minutes on full power, Pierce with a fork and cook for 5 minutes, then in 30 second increments til tender. It's great if you are in a hurry, though I much prefer the texture with the Instant Pot.

Do you have to pierce the skins?

I don't pierce the skins of the sweet potatoes. I find that they will split slightly when they cook, but that's fine as I'm going to break them open anyway! You can use a fork to pierce the skin a few times if you prefer.

How do you serve them?

These make for a great side dish, topped with some Garlic Herb Butter with a pinch of salt and pepper, or add other favorite toppings like sour cream, shredded cheese or bacon bits. They are great to mash too, and they sit wonderfully alongside meat, seafood, chicken and veggie dishes. Try serving them with:

You could also use this method to prepare the sweet potatoes for my sweet potato pie recipe.

Four sweet potatoes on a white plate cut in half.

Recipe Notes and Tips

  • Your pressure cooker will take about 15 minutes to reach pressure before the cook time begins.
  • If your sweet potatoes are cooked to your liking following the time, just cover the pressure cooker again and add an additional 5-10 minutes. Your pressure cooker will come to pressure in about 2 minutes in this instance.
  • Allow the Instant Pot to natural release the pressure for 10 minutes, this will ensure that they are tender all the way through.
Cooked sweet potatoes in an Instant Pot, split open and topped with butter and fresh herbs.

More Sweet Potato Recipes

Cooked sweet potatoes in an Instant Pot, split open and topped with butter and fresh herbs.
Print Recipe
No ratings yet

Instant Pot Sweet Potatoes

Cook whole sweet potatoes quickly and easily in your Instant Pot. Perfectly tender, cooking these in your pressure cooker is a great option when you need to get dinner on the table in a hurry, and it's a bonus that you don't have to turn your oven on!
Prep Time5 minutes
Cook Time15 minutes
Natural release10 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: how to cook sweet potatoes in an Instant Pot, pressure cooker sweet potatoes, Quick sweet potato recipe
Servings: 4 servings
Calories: 194kcal
Author: Tanya

Ingredients

  • 1 cup water
  • 4-6 sweet potatoes

Instructions

  • Place water and sweet potatoes in Instant Pot (Pressure Cooker) insert. Cook on high pressure from anywhere between 15-25 minutes according to the size as noted below. Allow to naturally release for 10 minutes, then quick release any remaining pressure.
  • Top with your favorite toppings or mash it for any given recipe.

Cooking Times for Sweet Potatoes

  • Small sweet potatoes (6-9oz) - 15 minutes
  • Medium sweet potatoes (9-12oz) - 20 minutes
  • Large sweet potatoes - (12-16 oz) - 30 minutes

Notes

  • Your pressure cooker will take about 15 minutes to reach pressure before the cook time begins.
  • If your sweet potatoes are cooked to your liking following the time, just cover the pressure cooker again and add an additional 5-10 minutes. Your pressure cooker will come to pressure in about 2 minutes in this instance.

Nutrition

Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 127mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg

Crispy Air Fryer Granola (Ready in Minutes!)

by 21 Comments

Thanks to our trusty air fryer, this delicious air fryer granola recipe is a breeze! This pantry staple is ready to enjoy in less than 30 minutes. Perfect for quick breakfasts, dessert toppings, and delicious snacking!

Close up of white chocolate and cranberry granola.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I have been making homemade granola for years. Cooking it in my air fryer has been a total game-changer.

I've packed flavor and crunch into this sweet granola, made with oats, brown sugar, warming cinnamon, and maple syrup.

Your perfect solution for busy mornings: a quick and delicious breakfast on the go! Plus, it doubles as a tasty snack to keep on hand and even adds a delightful crunch to desserts like parfaits.

Choose from 3 different flavor combinations: plain, white chocolate, cranberry, or walnuts and raisins. One to suit everyone’s tastes!

Be sure to try my breakfast granola and banana oatmeal pancakes!

You Need These Ingredients

  • Base (Dry Ingredients): Old-fashioned oats, brown sugar, cinnamon, kosher salt
  • Base (Wet Ingredients): Oil (Avocado, Coconut, or Neutral), Maple Syrup
  • Optional Add-Ins: I added white chocolate chips and dried cranberries, but you can add in whatever you like. Some suggestions are milk chocolate chips, raisins, or chia seeds.

How to make air fryer granola

Gather your ingredients.

Ingredients to make air fryer granola.

Remove the air fryer basket and line the bottom with parchment paper. Set aside.

Place oats, brown sugar, cinnamon, and kosher salt in a large bowl and stir to combine.

The dry granola ingredients in a bowl with a spoon.

Add oil and maple syrup and stir until all the oats are covered in oil.

The oats mixed with the wet ingredients.

To cook, place the basket in the air fryer and set the temperature to 300 degrees Fahrenheit. Cook for 15 minutes, remembering to stir the mixture every 5 minutes.

Granola placed in the air fryer basket.

Then your granola will be nice and toasted.

The cooked granola in an air fryer basket.

Once the 15 minutes are done, remove the granola from the air fryer basket and spread it out on a large baking sheet in a single layer. Allow it to cool for about 10 minutes. Serve and enjoy.

Granola spread out on a baking sheet to cool.

For additions

Your granola can have optional mix-ins. Add the mix-ins per these instructions:

Walnuts and Raisins: When there are 5 minutes left on the granola, add the walnuts. Once the granola has finished and cooled on the baking sheet, stir in the raisins.

Raisins added to the cooked granola.

White Chocolate Chip and Cranberry: Once the granola has cooled on the baking sheet, add the chocolate chips and cranberries.

White chocolate and cranberries mixed into the cooked granola.

Other Cooking Methods

Don't worry if you don't have an air fryer; you can still make this tasty granola recipe in your oven. It may take a bit longer, but it will still be delicious!

Combine all the ingredients according to the recipe, then spread them out on a baking sheet.

Spread the mixture evenly on a baking sheet.

Preheat the oven to 350 degrees Fahrenheit. Bake for approximately 25 minutes, stirring halfway through. Cook the mixture until it turns brown and crispy. Then, allow it to cool.

How long does it keep?

Granola has a great shelf life! Once cooled, store it in an airtight container at room temperature. Will keep well for up to 6 months, though it never lasts that long in our house!

If you want to store it longer than 6 months, you can freeze it. Be sure to press it firmly in the containers so there aren’t any air pockets.

Why should I make my granola?

Homemade granola is much more budget-friendly than store-bought, and it’s so easy to make in your air fryer! When eaten for breakfast, a great source of fiber and protein will give you the energy you need to face the day.

I love how you can easily add other ingredients like dried fruits, nuts, and chocolate. Be sure to let me know your favorite combinations!

Close up of white chocolate and cranberry granola.

Tanya's Recipe Notes and Tips

  • Line your air fryer basket with parchment paper to prevent the oats from falling through.
  • Preheat your air fryer before adding the granola, ensuring it cooks through evenly.
  • Stir the granola every five minutes during cooking so that it crisps up evenly.
  • Air fryer models can run slightly differently, so adjust the cooking time accordingly.
  • Use this granola mixture inside air fryer-baked apples for a yummy dessert.

More Air Fryer Snack Recipes

Watch this video tutorial and see how I make this air fryer granola from start to finish.

Close up of white chocolate and cranberry granola.
Print Recipe
5 from 4 votes

Crispy Air Fryer Granola (Ready in Minutes!)

This delicious air fryer granola recipe is a breeze to make, thanks to our trusty air fryer! Ready to enjoy in less than 30 minutes, it's a great pantry staple that's perfect for easy breakfasts, dessert toppings and yummy snacking!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: air fried granola, how to make granola in an air fryer, quick homemade granola
Servings: 8 servings
Calories: 155kcal
Author: Tanya

Ingredients

  • 2 cups old-fashioned oats
  • 3 Tablespoon brown sugar
  • ½ Tablespoon cinnamon
  • ½ teaspoon kosher salt
  • 3 Tablespoon oil avocado, coconut, or any neutral tasting oil
  • 2 Tablespoon maple syrup

Additional Opt-Ins

  • ½ cup walnuts
  • ½ cup raisins
  • ½ cup white chocolate chips
  • ½ cup dried cranberries

Instructions

  • Remove the air fryer basket and line the bottom with parchment paper. Set aside.
  • Place oats, brown sugar, cinnamon, kosher salt, in a large bowl and stir to combine. Add oil and maple syrup and continue to stir until all the oats are covered in oil.
  • Place mixture in lined air fryer basket and spread it evenly over the liner in the basket. Place in the air fryer basket and cook on 300F for 15 minutes, stirring mixture about every 5 minutes.
  • Once the 15 minutes are done, remove granola from the air fryer basket and spread out on a large baking sheet in a single layer. Allow to cool for about 10 minutes. Serve and enjoy.

For additions:

  • Your granola can have optional mix ins. Add the mix ins per these instructions:
  • Walnuts and Raisins: When there is 5 minutes left on the granola, add the walnuts. Once granola has finished and cooled on the baking sheet, stir in the raisins.
  • White Chocolate Chip and Cranberry: Once the granola has cooled on the baking sheet, add the chocolate chips and cranberries.

Video

Notes

  • Granola can be stored in an airtight container for up to 6 months but ours is always gone within a week.
  • Make sure that you line your air fryer basket with parchment paper so that the oats don't fall through.
  • Preheat your air fryer before adding the granola, this will ensure it cooks through evenly.
  • Stir the granola every five minutes during cooking, so that it crisps up evenly.
  • Different air fryer models can run slightly differently, so adjust the cooking time accordingly.
  • Nutritional values don't include the add-ins.

Nutrition

Calories: 155kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 148mg | Potassium: 93mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Slow Cooker Cheesy Hot Shrimp Dip

by 6 Comments

This Slow Cooker Hot Shrimp Dip is filled with tons of cheesy flavor with a slight kick. The cheese sauce is smooth and velvety, and it's perfect when used as a dip or sauce. Made in the slow cooker, it’s pretty much hands-off. 

Cheesy hot shrimp dip with spoon sticking out

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

You’re going to love this smooth and delicious Hot Shrimp Dip! I’ve made this recipe multiple times for my family and as soon as we’re able to party again, we’re making this dip for all of our friends. 

The cheese sauce was inspired by a Cajun restaurant that serves a similar fondu dip. I chose to make mine in my Crock-Pot because I like hands-off food. You literally place some food in the slow cooker when the time is right, and watch the magic happen. 

How to make Cheesy Hot Shrimp Dip:

Gather your ingredients. 

ingredients for hot shrimp dip on marbel background

Place Cream cheese, Velveeta Cheese, tomatoes with chilis, lemon juice, cajun seasoning, and garlic powder in a slow cooker insert and set the heat to low. Cover. Allow the mixture to cook for 30 minutes, stirring occasionally until the cheeses have melted. 

melted cheese mixture

Add the raw shrimp and stir in, making sure the cheese sauce has covered the shrimp.

  • raw shrimp on top of melted cheese mixture in slow cooker with spoon sticking out
  • cheese mixture mixed inside of slow cooker

Cook for an additional hour, until the shrimp, is cooked through. 

hand inside dip taking some out

Serve it and love it. 

What should I serve this shrimp dip with?

Chips work well with this dip but if you’ve got some garlic bread, you should totally use that. It’s seriously flavor overload but it’s so very worth it.

This dip is also great when used as a sauce. Pour some of it over nachos, pasta, or a baked potato.

FAQ

Why use Velveeta cheese? 

After making this multiple times with multiple kinds of cheese and cheese products, Velveeta was the only that melted smoothly in the crockpot without any additional steps or ingredients. For the smooth and velvety cheese, I suggest it. 

Can I use unprocessed cheese rather than cheese by-product?

Absolutely! Your dip likely just won’t be as smooth. It’ll still taste good though. My favorite combo is cheddar cheese and Colby jack.   

How long does this dip last in the fridge?

This dip can be stored in the refrigerator for up to 3 days. 

Can I make this on the stovetop?

Absolutely! Just chop the Velveeta and cream cheese into 1-inch cubes. Place the cubes, tomatoes with chilis, lemon juice, cajun seasoning, and garlic powder in a large saucepan over medium heat and stir until the cheese has melted. Stir in the shrimp and cook until the shrimp have cooked through.  

I hope you love this delicious dip as much as we do 🙂

Other Dip Recipe:

Cheesy hot shrimp dip with spoon sticking out
Print Recipe
5 from 2 votes

Slow Cooker Cheesy Hot Shrimp Dip

This Cheesy Hot Shrimp Dip is the perfect smooth and cheesy dip to serve at your next party. A deliciously seasoned cheese sauce that can be served as dip or poured over as a sauce.
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Appetizer
Cuisine: American
Keyword: hot shrimp dip, slow cooker hot shrimp dip, slow cooker recipe
Servings: 12 people
Calories: 155kcal
Author: Tanya

Equipment

Ingredients

  • 16 oz Velveeta cheese
  • 8 oz cream cheese softened
  • 2 Tablespoon lemon juice
  • 1.5 teaspoon cajun seasoning
  • ½ teaspoon garlic powder
  • 10 oz can of tomatoes with green chilis undrained
  • 1 lb medium shrimp deveined, peeled, tails removed, and patted dry
  • 2 Green onion chopped

Instructions

  • Add cream cheese, lemon juice, Velveeta, cajun seasoning, garlic powder, and tomaoes with green chilis to the slow cooker insert. Set to low and cover. Cook for 30 minutes, stirring occasionally.
  • Add shrimp and cook for an additional 1 hr, stirring occasionally and making sure all the shrimp is covered.
  • During the last 20 minutes, set the cover ajar to thicken the sauce a little.
  • Sprinkle with green onions and serve. Enjoy.

Notes

I like to serve these with toasted bread buttered with garlic herb butter. Serving with chips also works.

Nutrition

Calories: 155kcal | Carbohydrates: 7g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 663mg | Potassium: 216mg | Fiber: 1g | Sugar: 5g | Vitamin A: 796IU | Vitamin C: 4mg | Calcium: 245mg | Iron: 1mg

Homemade Pumpkin Pie

by 7 Comments

Make the most delicious pumpkin pie with my favorite homemade recipe. Perfect to enjoy throughout fall, and a delicious dessert for Thanksgiving, this will be the only pumpkin pie recipe you'll ever need!

A slice of pupkin pie on a plate with a fork.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Is it even fall without the addition of a homemade pumpkin pie? I think not!

This has been my go-to recipe, and it never fails to please! Creamy and sweet pumpkin filling baked in a crust and served with a dollop of whipped cream. I mean, what's not to love?!

This quintessential Thanksgiving dessert is so easy to make, and every bite is hands down perfection!

Be sure to try my Southern Chess Pie and Southern Sweet Potato Pie too!

How to make a homemade pumpkin pie

  • Gather your ingredients.
Ingredients to make the recipe.
  • Preheat oven to 375 degrees Fahrenheit.
  • Add pumpkin puree, heavy cream, brown sugar, eggs, butter, pumpkin pie spice, vanilla extract, and salt to a bowl and stir until fully combined.
Mixing together the ingredients for the filling.
  • Pour mixture into pie crust.
The filling added to the pie crust.
  • Bake in the preheated oven for 40-45 minutes or until the middle has set. Remove pie from oven and cool on cooling rack for at least 2 hours.
Overhead shot of the baked pumpkin pie.

How long does it keep?

Once your pumpkin pie has cooled, wrap it with foil or plastic, or place in an airtight container to keep it fresh. Store in the fridge and it will keep well for 3 to 4 days, so it's a great option for a make ahead dessert. It's delicious cold or at room temperature, but you can reheat it if you prefer. You can reheat in the oven at 200F for around 10 minutes, or individual slices can be warmed in the microwave for 15 to 30 seconds.

Can you freeze it?

This homemade pumpkin pie freezes wonderfully, so make two and save one for a later date! Wrap the fully cooled pie in plastic wrap and freeze in a bag or container. It will keep well for up to two months. Simply thaw it in the fridge overnight before enjoying.

How do you know when it is fully baked?

I like to wiggle the pumpkin pie to determine when it’s done. The outer edges should be set and the pie should give a little wiggle in the middle. You can also insert a knife, like you would a cake, and if it comes out clean then it's ready to cool, and you can cover up the indent with some whipped cream! You can also try these other methods for testing when your pumpkin pie is done.

A slice of homemade pumpkin pie with whipped cream.

Recipe Notes and Tips

  • I used a store bought pie crust for ease, but you can also use this recipe for a homemade pie crust.
  • Be sure to allow time for the pie to fully cool, at least 2 hours. If it is still warm when you cut it, the filling won't be set.
  • Use pureed pumpkin rather than one with added spice or sweeteners. Canned puree is better than homemade as it won't be as watery.
A homemade pumpkin pie cut into slices on a wooden table.

More Pumpkin Recipes

A homemade pumpkin pie cut into slices on a wooden table.
Print Recipe
5 from 3 votes

Homemade Pumpkin Pie

Make the most delicious pumpkin pie with my favorite homemade recipe. Perfect to enjoy throughout fall, and a delicious dessert for Thanksgiving, this will be the only pumpkin pie recipe you'll ever need!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: easy pumpkin pie recipe, how to make a pumpkin pie, pumpkin pie filling recipe
Servings: 8 servings
Calories: 332kcal
Author: Tanya

Ingredients

  • 1 9 inch unbaked pie shell
  • 1 15 oz can can pure pumpkin puree
  • ¾ cup heavy cream
  • ¾ cup brown sugar
  • 2 eggs lightly beaten
  • 2 Tablespoon unsalted butter melted and cooled
  • 1 ½ teaspoon pumpkin pie spice
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • Add pumpkin puree, heavy cream, brown sugar, eggs, butter, pumpkin pie spice, vanilla extract, and salt to a bowl and stir until fully combined.
  • Pour mixture into pie crust.
  • Bake in the preheated oven for 40-45 minutes or until the middle has set. Remove pie from oven and cool on cooling rack for atleast 2 hours.
  • Serve immediately or refrigerate until ready to serve.

Notes

  • I like to wiggle pie to determine when it’s done. The outer edges should be set and the pie should give a little wiggle in the middle. You can also try these other methods for testing when your pumpkin pie is done.
  • I used a store bought pie crust for ease, but you can also use this recipe for a homemade pie crust.
  • Be sure to allow time for the pie to fully cool, at least 2 hours. If it is still warm when you cut it, the filling won't be set.
  • Use pureed pumpkin rather than one with added spice or sweeteners. Canned puree is better than homemade as it won't be as watery.

Nutrition

Calories: 332kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 208mg | Potassium: 198mg | Fiber: 2g | Sugar: 22g | Vitamin A: 8749IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg