Here is an easy way to use up leftover rotisserie chicken or roasted turkey.

We looked high and low for a pumpkin latte that would be rich, spicy, pumpkin-forward, and not too sweet. And we found it! Check out this one! The recipe is so easy!

The history of pumpkin pie can be traced back to early Native American and European culinary traditions. Here's a brief overview of how pumpkin pie has evolved over time:

Native American Roots:

Pumpkins and other squashes are native to the Americas, and they were cultivated by Native American tribes for centuries before the arrival of Europeans. Indigenous people cooked pumpkins by roasting or boiling them and used them in a variety of dishes.

European Influence:

When European settlers arrived in North America, they encountered pumpkins and squashes, which were unfamiliar to them. The colonists quickly adopted these foods into their diets, often adapting Native American culinary practices. They began using pumpkins in pies and other dishes.

Early Pies:

Early versions of pumpkin pies in colonial America were quite different from the pies we know today. They were made by hollowing out the pumpkin, filling it with a mixture of milk, spices, and sweeteners, and then baking the whole thing. The resulting dish was more like a custard baked in a pumpkin shell.

Evolution of Ingredients:

Over time, the recipe evolved. The English tradition of making sweet pies using a pastry crust led to the development of the pumpkin pie we are familiar with today. Early recipes used a mixture of pumpkin, spices, and sometimes honey, and they were baked in a pie crust.

Thanksgiving Connection:

Pumpkin pie became associated with Thanksgiving in the 19th century. Sarah Josepha Hale, a prominent editor and writer, campaigned for Thanksgiving to become a national holiday, and she included pumpkin pie in her vision of the feast.

Canned Pumpkin:

In the late 19th century, canned pumpkin became available, making it easier to make pumpkin pie with consistent results.

Modern Pumpkin Pie:

Modern pumpkin pie recipes typically use canned pumpkin puree, which is made from a specific type of pumpkin known as the Dickinson pumpkin. This variety is smoother and has a milder flavor than the pumpkins traditionally used for carving.

Variations:

While the traditional pumpkin pie with its blend of spices (cinnamon, nutmeg, cloves) remains popular, there are now many variations, including adding whipped cream, pecans, or even turning it into a cheesecake-like dessert.

Pumpkin pie has become an iconic dish during the fall and Thanksgiving season in the United States and Canada. Its history reflects the blending of Native American and European culinary traditions and the evolution of ingredients and cooking methods over the centuries.

The nutty farrow grain is so delicious paired with little piles of fall veggies, such as kale salad, candied walnuts, sweet potatoes, and shredded chicken, which could be replaced with chickpeas.

This famous recipe is always a favorite. Marry Me Chicken is a popular and flavorful chicken dish known for its creamy, rich sauce and tender chicken. The dish gets its whimsical name from the idea that it's so delicious, it could inspire a marriage proposal.

By slicing the chicken breasts into thin cutlets, you get more servings out of them.

Allow the chicken thighs and veggies to marry all their flavors together while browning in the skillet.

This meatloaf is made from grassfed ground beef and ground turkey. It is hearty but lower in fat than traditional versions.

Make this delicious French Provencal stew, from the Mediterranean, in two parts. First you make the delicious, thick broth. Then you make the stew itself which is very easy.

Here is a fun and healthy way to pack a lunchbox. You can boil the eggs ahead of time so they are ready to go. Make sure you pack it on ice.

This delicious and filling pasta dish goes together quick for any weeknight or busy weekend.

This corn salad is chocked full of veggies and fun flavors. It is a great way to enjoy corn at the end of the summer or early fall.

This pizza was inspired by a famous pizza restaurant in LA that has the thickest, most delicious pizza. I have experimented at home to create a similar crust. It is not as salt-laden as most pizzas, and it omits all the processed meats. But shhhhh if you don’t say a word, people will love it and not worry about all that! The dough steps are straightforward; follow them carefully.

This huge pot of soup will be a hit every time you serve it! It is made from leftover roasted chicken, lentils, wild rice, and veggies.

This delicious dish bakes in the oven to present roasted noodles, simple chicken meatballs, roasted sauce, cheese, and broccoli. Very easy and super delicious!

Here is a delicious salad that is alive with flavor and texture. The smooth noodles provide the base for the shredded chicken and the crunchy veggies, nuts, and sesame seeds. Best of all you can prepare it in 15 minutes or less!

Here is a spicy chili that can be made in 10 minutes. We call it rainbow because it uses red onions, yellow peppers, red tomatoes, and green avocado giving it a lot of fun and enticing color for hungry tummies!

Here is a way to save a little on food cost. These Shawarma Chicken Tenders are spicy and pair with rice and veggies so you can use less chicken per person. But regardless of budget they are super warm, spicy, and satisfying.

This delicious Buddha grain bowl uses farro, veggies, and a hard-boiled egg that provides a well-rounded lunch or dinner. We suggest making a big batch of farro and freezing it.

Here is a super delicious Asian slaw recipe that goes well with grilled or baked chicken or fish. Or serve with grilled tofu for a vegetarian option.

These parfaits make a great breakfast, snack or dessert. They are an example of eating a whole food dish instead of ultra-processed packaged foods that are often high in sugar, salt, and added fat.