What to Serve with Apple Cider Margaritas

You can take this apple cider margarita recipe two ways: pair it with fall flavors or serve it with Mexican food. Here’s some inspiration.

• Fall-Inspired Meals. Like Butternut Squash Pasta or Pork Chops With Apples.
• Autumnal Party Food. Serve these apple cider margs with small bites like Pumpkin Goat Cheese Crostini or Cranberry Brie Bites.
• Taco Night Faves. Cauliflower Tacos would be perfect, as would these Crockpot Chicken Tacos.

Make Ahead Cornbread Stuffing Tips

Get ahead on your Thanksgiving menu with these make ahead stuffing tips!

• Bake the Cornbread Ahead. You can make cornbread up to 2 days in advance and toast the cubes up to 1 day in advance. Store them in a container at room temperature.
• Cook the Mix-Ins Ahead. Sauté the onion, celery, sausage, and apple in the skillet (Steps 7-9 of the recipe below) the day before. Refrigerate in an airtight container.
• Make the Recipe Ahead. Really crunched on the big day? You can make the cornbread stuffing 1 to 2 days ahead of time and refrigerate it. (Leftover cornbread stuffing can be refrigerated for up to 4 days, but personally, I prefer it most on day 1 or 2, so wait as long as is feasible.)

What to Serve with Cornbread Stuffing

• Turkey. For your classic Thanksgiving dinner! Try my classic Thanksgiving Turkey, Air Fryer Turkey Breast, or Spatchcock Turkey.
• Chicken. Air Fryer Whole Chicken and Baked Chicken Thighs would also pair well with the flavors in this cornbread stuffing.
• Traditional Holiday Sides. We’re talking Cranberry Orange Sauce, Crockpot Green Bean Casserole, and Instant Pot Mashed Potatoes.
• Roasted Vegetables. Since this stuffing has sausage in it, you can totally make it a light meal by pairing it with Roasted Brussels Sprouts or Roasted Acorn Squash.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Pumpkin. This recipe calls for one whole can of pumpkin, so you don’t have to waste any amount of an opened can.
• Greek Yogurt. Provides additional moisture and creates a fluffy, exceptionally moist muffin—not the typical dense muffin that can result from using 100% whole grain.
• Oatmeal + Whole Wheat Flour. Wholesome, fiber-packed additions that give these muffins a delightfully nutty flavor.
• Honey. To keep these muffins free from refined sugar, I sweetened them with honey (maple syrup would also work beautifully here). The honey tastes wonderful with the spices, oats, and pumpkin too.
• Spices. Cinnamon, nutmeg, ginger, and allspice make these muffins instantly warm and cozy. They’re essential for bringing out the perfect pumpkin flavor.

Healthy Pumpkin Recipe Adaptations

If you’ve made Well Plated recipes before, you’ll likely know one of my go-to healthy swaps is often using applesauce in place of butter and oil.

Here, however, I do not recommend making healthy pumpkin muffins with applesauce in place of the oil. The pumpkin already contributes scrumptious moisture, so adding applesauce in addition to the pumpkin and Greek yogurt would most likely make the muffins too mushy.

These are tried and true recipe adaptations you can enjoy instead:

• Gluten Free. Baking pumpkin muffins with almond flour is an excellent option to make healthy pumpkin muffins gluten free. Check out this recipe Almond Flour Pumpkin Muffins. You also can follow this recipe, but swap in a 1:1 baking blend for the wheat flour.
• Vegan. My Vegan Pumpkin Muffins are a perfect fit for what you’re craving!
• Chocolate Chips. To make healthy pumpkin muffins with chocolate chips, add 2/3 cup of your favorite chocolate chips to the batter. Or for a similar taste and texture with oats too, you’ll devour this Healthy Pumpkin Chocolate Chip Bread.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Eggs and Egg Yolk. Pro-tip: It’s easier to separate the white from the yolk with cold eggs. (You can freeze the white for the next time you’re making an Egg White Frittata.)
• Pumpkin Puree. Not pumpkin pie filling, which is already sweetened and spiced. I use Libby’s.
• Cornstarch. For a thick, creamy crustless pumpkin pie.
• Sweeteners. Either pure maple syrup or honey, plus granulated sugar.
• Spices. Ground cinnamon, ginger, nutmeg, and cloves.
• Evaporated Milk. Allows us to achieve a rich, creamy texture without heavy cream.
• Whipped Cream. Always essential when you’re enjoying pumpkin pie.

Recipe Variations

• Use Butternut Squash Puree. If you can’t find canned pumpkin, use butternut squash puree instead. It has a similar taste and texture to pumpkin—you probably won’t even be able to tell the difference!
• Add a Crumb Topping. For an extra bit of crunch and flavor, top your pie with a streusel or crumb topping, similar to the one on my Pumpkin Coffee Cake.
• Make it a Crustless Pumpkin Pecan Pie. Add the nutty topping from my Pumpkin Pecan Pie recipe.
• Try Vegan Crustless Pumpkin Pie. Although I haven’t tested it, I think a store-bought vegan egg substitute (not flax eggs, but a pourable liquid egg) would work to make this crustless pumpkin pie vegan.

What to Serve with Crustless Pumpkin Pie

• Thanksgiving Favorites. If you’re making this pie for the holiday, serve it with classic Thanksgiving dishes like Instant Pot Mashed Potatoes, Sweet Potato Casserole, Crockpot Green Bean Casserole, and Cranberry Orange Relish. (Be sure to check out my free Thanksgiving menu planning guide too!)
• Fall Desserts. Including crustless pumpkin pie as part of a dessert spread? Serve it alongside Crock Pot Apple Crisp and Mini Pumpkin Cheesecakes.
• Other Pies. If your family needs to have several pie options to choose from on holidays, try my Vegan Pumpkin Pie and Buttermilk Pie. 

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Yukon Gold Potatoes. There is a hot debate over which potato makes the best mashed potatoes. Starchy russets are the most common choice, but personally I prefer the slightly waxier Yukon golds in my mashed potatoes (as well as in my soups like Instant Pot Potato Soup). They are a little more dense, but their naturally buttery flavor and creamier texture more than makes up for it. Save your russets for Hasselback Potatoes and Air Fryer French Fries.
• Herbs. A handful of fresh chives brings them to life, and fresh thyme gives them a savory taste. (Herbs are also key for Crockpot Scalloped Potatoes.)
• Greek Yogurt. My swap for sour cream, cream cheese, or milk in mashed potatoes that adds creaminess (and a boost of protein) with less saturated fat and cholesterol. Its thickness and body make the mashed potatoes taste decadent, and the light tang gives the mashed potatoes a richer flavor.
• Parmesan. I adore the salty sharpness that the final sprinkle of Parm on top of the mashed potatoes adds. I have a suggested amount, but feel free to be more liberal if you like.

Recipe Variations

• Vegan Instant Pot Mashed Potatoes. To make this recipe vegan, use dairy-free Greek yogurt and butter. You can either omit the Parmesan or swap it for a dairy-free version.
• Loaded Mashed Potatoes. Top with Baked Bacon in the Oven or Air Fryer Bacon.
• Garlic Instant Pot Mashed Potatoes. Add Roast Garlic. Be sure to check out these Garlic Mashed Potatoes too.
• Sweet Potatoes. Try my Instant Pot Sweet Mashed Potatoes next.

What to Serve With Instant Pot Mashed Potatoes

• Pork. Pair Instant Pot mashed potatoes with Crock Pot Pork Chops, Grilled Pork Tenderloin, or Stuffed Pork Tenderloin.
• Chicken or Turkey. For everyday dinners, try my Air Fryer Chicken Thighs or Baked BBQ Chicken. For the holidays try Spatchcock Turkey, Crockpot Turkey Breast, or Air Fryer Turkey Breast.
• Meatloaf. Instant pot mashed potatoes and meatloaf is a dream comfort team. See Turkey Meatloaf for a recipe.
• Beef. Beef and mashed potatoes are a crowd-pleasing combo! Try Braised Short Ribs, Air Fryer Steak, or Beef Stroganoff.
• Vegetarian Mains. For a meat-free option, serve your potatoes with Lentil Meatballs.
• Ground Beef or Lamb. Use your instant pot mashed potatoes for Shepherd’s Pie.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Sugar Pie Pumpkin. Not a carving pumpkin—while those are edible, the flavor is lacking. You want the small pumpkins that are usually sold alongside the winter squashes. You can also use kabocha squash or butternut squash in this recipe instead of pumpkin.
• Unsalted Butter. For a light, velvety touch.
• Aromatics. Yellow onion and garlic accentuate the savory side of the pumpkin.
• Spices. Ground ginger, cinnamon, allspice, and cayenne pepper.
• Broth. Either vegetable broth or chicken broth. Avoid the tinny canned varieties and opt for a brand that tastes so good, you’d gladly sip it from a mug when you’re under the weather. The broth forms the base of the flavor in this soup, so it’s worth it to spring for the good stuff—or even use homemade. 
• Half-and-Half. The perfect compromise for adding richness and creaminess to the soup without using heavy cream.
• Honey. Plays up the earthy sweetness of the pumpkin.
• Toppings. I like to use either toasted pepitas or Roasted Pumpkin Seeds, along with a swirl of plain Greek yogurt. Chopped fresh herbs like sage or parsley are tasty too.

How to Roast Pumpkin

While you can use pumpkin puree instead of a fresh, whole pumpkin, I think making your own pumpkin puree from roasted pumpkin ranks as one of those culinary adventures you should partake in at least once in your life.

The good news is that it’s incredibly easy and sugar pie pumpkins aren’t any more unwieldy to work with than your average acorn squash—they’re just slightly bigger. 

Prepare. Position a rack in the center of your oven and preheat it to 350ºF. Line a baking sheet with parchment paper.

Cut off the Top and Halve. Use a sharp chef’s knife to slice the top off the pumpkin, then cut the pumpkin in half from the stem to the base.

Scoop. Use a spoon to scoop out seeds and pulp; discard them or save them for making roasted pumpkin seeds.

Oil and Season. Drizzle olive oil all over the pumpkin flesh—the insides, not the skin. Sprinkle with salt and pepper and rub it in evenly.

Pierce. Place the pumpkin halves cut-side-down on the pan. This allows them to steam as they bake and also gets some nice caramelization on the cut sides. Pierce the skin with a fork.

Roast. Cook pumpkin in the oven for 45 to 55 minutes, or until the flesh is tender. Cool a bit, then scoop out the flesh and discard the skin.

What to Serve with Pumpkin Soup

• Chickpeas or Nuts. Toasted pecans or walnuts add a crunchy contrast to the creamy soup, as do my crispy Roasted Chickpeas.
• Sandwiches. We love a soup-and-sandwich duo! You can never go wrong with soup and an Air Fryer Grilled Cheese, but the fall flavors in my Apple Grilled Cheese with Turkey also pair well with this pumpkin soup recipe.
• Bread. You can pick up a crusty loaf of sourdough or a baguette from your favorite bakery, or if you’re feeling ambitious, bake your own Sweet Potato Cornbread or Beer Bread.
• More Toppings. Make the Parmesan sage croutons from my Butternut Squash Soup, crumble up some Air Fryer Bacon, add a spoonful of crème fraîche, grate some aged cheddar over the top—the world is your oyster, friends.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Pumpkin Puree. This recipe calls for a WHOLE CAN of pumpkin! No odd amounts of leftovers that sit in the fridge for weeks because you forget about them.
• White Whole Wheat Flour. For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.
• Honey. To keep this bread naturally sweetened, I opted for honey instead of brown sugar. You may swap the honey for an equal amount of pure maple syrup.
• Greek Yogurt. I knew I wanted to make this a healthy pumpkin bread with yogurt because it helps keep the bread moist and adds protein. You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter.
• Vanilla + Spices. With nutmeg, cloves, and vanilla, the pumpkin puree gets the flavor boost it needs. Bring on the warm, cozy goodness!

Recipe Variations

• Veganize It. To make healthy pumpkin bread vegan, check out my Vegan Pumpkin Bread, which is made with applesauce.
• Make Healthy Pumpkin Muffins. Try my perfectly spiced Healthy Pumpkin Muffins; you can also bake this bread in a muffin tin.
• Try It With Almond Flour. This Paleo Pumpkin Bread is the perfect gluten-free pumpkin bread with almond flour.