We go crazy for anything homemade, and this pumpkin spice latte is no exception. The taste is phenomenal, and dare we say, better than the real thing! This recipe uses canned pumpkin, black pepper, whipped cream, vanilla, and pumpkin pie spice.

Homemade Pumpkin Spice Latte

Super easy homemade pumpkin spice latte that tastes way better than the real thing!

Ingredients

• 2 tbsp canned pumpkin
• 1/2 tbsp pumpkin pie spice, plus more for garnish
• ground black pepper
• 2 tbsp sugar
• 2 tbsp pure vanilla extract
• 2 cups whole milk
• 1 to 2 shots espresso, about 1/4 cup
• 1/4 cup heavy cream, whipped until firm peaks form

Instructions

1. In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and black pepper for 2 minutes. Stir constantly.
2. Add the sugar and stir until the mixture looks like a bubbly thick syrup.
3. Whisk in the milk and vanilla extract. Warm over medium heat and make sure it doesn’t boil over.
4. Process the milk mixture in a blender until frothy.
5. Make the espresso/coffee and divide between two mugs. Add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg.

Photos and recipe: The Kitchn.

We guarantee that this will be the tastiest pumpkin pie you’ve ever had! Impress your guests this Thanksgiving with this traditional pie, and finish off your feast with a bang! This pumpkin pie uses canned pumpkin and ready made pie crust, making it a snap to put together!

The Perfect Pumpkin Pie

Easy pumpkin pie made with canned pumpkin and ready-made pie crust.

Ingredients

• 1 (15 ounce) can pumpkin
• 2 large eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 (9 inch) unbaked pie crust

Instructions

1. Preheat your oven to 425 F.
2. Whisk pumpkin, condensed milk, eggs, spices and salt in a bowl until smooth. Pour into crust.
3. Bake for 15 minutes.
4. Reduce the oven temperature to 350 F and continue baking 35-40 minutes or until a knife inserted in the middle comes out clean.
5. Allow the pie to cool and garnish as desired.

Photos: Picture Perfect Meals, Buzzfeed.

This vegetarian delight is stacked high with fresh veggies, herbs, 3 kinds of cheese, baby greens, and a delicious tomato-basil sauce. Pair it with an arugula salad and a simple olive oil and balsamic dressing. This lasagna is a no-brainer to put together – it only looks complicated! Impress your guests with this lasagna that they won’t soon forget!

Stacked Vegetarian Lasagna Pie

Serves 10

Ingredients

• 14 dried lasagna noodles
• 2 tbsp olive oil
• 1 1/2 cups finely chopped carrots (3 medium carrots)
• 2 cups finely chopped zucchini (1 medium zucchini)
• 4 cloves garlic (minced)
• 3 cups sliced fresh mushrooms (8 ounces)
• 2 6 ounce packages baby spinach
• 2 tbsp fresh basil (or dried)
• 1 egg (beaten)
• 1 15 ounce carton ricotta cheese
• 1/3 cup finely shredded Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 26 ounce jar tomato-basil pasta sauce (about 2 1/2 cups)
• 2 cups shredded Italian Fontina or mozzarella cheese (8 ounces)
• Rosemary sprigs (optional)

Instructions

1. Preheat your oven to 375 degrees F. Cook your lasagna noodles according to package directions. Drain noodles and rinse with cold water. Drain once more and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add in carrots, zucchini, and half of the garlic. Cook for 5 minutes, or until veggies are crisp and tender. Transfer the veggies to a bowl and add the remaining oil to the same skillet and heat again on medium-high heat. Add in mushrooms and remaining garlic. Cook for 5 minutes or until tender. Gradually add in spinach and cook for 1-2 minutes. Transfer the mushroom mixture to a bowl. Stir in basil and set aside.
3. In a bowl, stir together the egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.
4. Spread 1/2 cup of the pasta sauce on the bottom of a 9×3 springform pan. Arrange 3-4 cooked noodles over the sauce to create 1 layer. Top the layer with half of the spinach-mushroom mixture. Add half of the ricotta cheese mixture over the spinach mixture. Add another layer of noodles. Spread over half of the remaining tomato sauce. Top with all of the vegetable mixture. Sprinkle half the Fontina cheese over the vegetable mixture. Add another layer of noodles. Layer the remaining spinach-mushroom mixture and remaining ricotta cheese mixture. Top with a layer of noodles and the rest of the sauce.
5. Place the pan on a baking sheet lined with foil. Bake for 45 minutes. When the time is up, sprinkle with the remaining Fontina cheese and bake 15 minutes more. Take the pie out and cover and allow it to sit for 15 minutes. Remove the side of the pan and cut into wedges. Garnish with rosemary sprigs (optional).

Photo and recipe: BHG.