50 of Grandma’s Coziest Fall Recipes

There’s something magical about fall that transforms our kitchens into havens of comfort. As the leaves change and temperatures drop, I find myself returning to my grandmother’s recipe box—a treasure trove of wisdom collected over decades of family gatherings and seasonal celebrations. These aren’t just recipes; they’re time capsules of love and tradition that have warmed our family through countless autumn evenings.

In this collection, I’ve gathered 50 of my grandmother’s most cherished fall recipes—dishes that have stood the test of time and continue to bring comfort to our table generation after generation. From hearty soups that simmer all afternoon to decadent desserts that showcase fall’s bounty, each recipe carries with it memories of my grandmother’s kitchen: the rattling of pots, the sweet scent of cinnamon, and the gentle hum of her voice sharing stories as she cooked.

Comforting Soups and Stews

When the weather turns crisp, nothing satisfies quite like a bowl of homemade soup. My grandmother believed that a good soup could cure almost anything—from autumn sniffles to homesickness. These recipes are worth the time they take to develop their rich flavors.

1. Classic Chicken and Wild Rice Soup

This rich, creamy soup was my grandmother’s go-to for Sunday family dinners. The combination of tender chicken, nutty wild rice, and vegetables creates a meal that’s both nourishing and deeply satisfying.

Ingredients:

• 1 whole chicken (about 4 pounds)
• 3 carrots, diced
• 3 celery stalks, diced
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 cup wild rice
• 8 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Directions:

1. Place the whole chicken in a large stockpot and cover with water. Bring to a boil, then reduce heat and simmer for 1 hour until the chicken is tender.
2. Remove the chicken from the pot, let cool, then shred the meat, discarding the skin and bones.
3. In a clean pot, sauté carrots, celery, and onion until soft, about 5 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Add wild rice, broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer, covered, for 45 minutes until rice is tender.
6. Stir in shredded chicken and cream, heating through.
7. Season with salt and pepper, garnish with parsley, and serve hot.

2. Harvest Vegetable Soup

Grandma would make this vegetable-packed soup whenever the fall harvest came in. It’s endlessly adaptable—use whatever vegetables look best at your market.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 butternut squash, peeled and cubed
• 2 potatoes, peeled and cubed
• 2 cups chopped kale
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
3. Add squash, potatoes, tomatoes, broth, bay leaves, rosemary, and thyme.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
5. Stir in kale and cook for another 5 minutes until wilted.
6. Season with salt and pepper before serving.

3. Beef and Barley Stew

On the coldest autumn days, my grandmother would prepare this hearty beef stew. It’s stick-to-your-ribs comfort food that tastes even better the next day.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 cup pearl barley
• 8 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Directions:

1. Toss beef with flour, salt, and pepper.
2. Heat oil in a Dutch oven over medium-high heat. Brown beef in batches, about 3-4 minutes per batch. Transfer to a plate.
3. In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes.
4. Add garlic and cook until fragrant, about 30 seconds.
5. Return beef to the pot. Add barley, broth, tomato paste, Worcestershire sauce, bay leaves, and thyme.
6. Bring to a boil, then reduce heat and simmer, covered, for 1.5-2 hours until beef and barley are tender.
7. Remove bay leaves, adjust seasoning, and garnish with parsley before serving.

Hearty Main Dishes

These substantial main courses were the centerpieces of my grandmother’s fall dinner table—dishes that could feed a crowd and still leave leftovers for lucky lunchboxes the next day.

4. Apple Cider Braised Pork Roast

This tender pork roast captures the essence of fall with its apple cider braising liquid and warming spices.

Ingredients:

• 4-pound boneless pork shoulder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 apples, cored and quartered
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 cups apple cider
• 1 cup chicken broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon fresh sage, chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves

Directions:

1. Preheat oven to 325°F.
2. Season pork with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown pork on all sides, about 3-4 minutes per side.
4. Remove pork and set aside. Add apples and onion to the pot, cooking until slightly caramelized, about 5 minutes.
5. Add garlic and cook for 30 seconds.
6. Stir in cider, broth, vinegar, maple syrup, sage, cinnamon, and cloves, scraping up any browned bits.
7. Return pork to the pot, cover, and transfer to the oven.
8. Roast for 3-3.5 hours until meat is very tender.
9. Remove pork to a cutting board and let rest for 15 minutes.
10. Strain the liquid, discarding solids, and reduce over medium heat until slightly thickened.
11. Slice pork and serve with the reduced sauce.

5. Butternut Squash and Sage Lasagna

This vegetarian lasagna was always a stunning addition to my grandmother’s autumn table, with layers of creamy butternut squash and savory ricotta.

Ingredients:

• 1 large butternut squash (about 3 pounds), peeled and cubed
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• 2 tablespoons butter
• 1/4 cup fresh sage leaves, chopped
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/8 teaspoon nutmeg
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 egg
• 12 no-boil lasagna noodles
• 2 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 425°F.
2. Toss squash with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. Reduce oven to 375°F.
3. Mash roasted squash in a bowl and set aside.
4. Heat butter and remaining olive oil in a saucepan over medium heat. Add sage and cook until fragrant, about 1 minute.
5. Add onion and cook until softened, about 5 minutes.
6. Add garlic and cook for 30 seconds.
7. Stir in flour and cook for 1 minute.
8. Gradually whisk in milk and bring to a simmer, stirring constantly, until thickened.
9. Add mashed squash and nutmeg, stirring to combine. Season with salt and pepper.
10. In a separate bowl, mix ricotta, 1/2 cup Parmesan, and egg.
11. Spread 1/2 cup squash sauce in a 9×13 baking dish. Top with 3 lasagna noodles.
12. Layer with 1/3 of squash sauce, 1/3 of ricotta mixture, and 1/4 of mozzarella. Repeat layers twice.
13. Top with remaining noodles, remaining sauce, remaining mozzarella, and remaining Parmesan.
14. Cover with foil and bake for 30 minutes. Remove foil and bake for 10-15 more minutes until bubbly and golden.
15. Let stand for 15 minutes before serving.

6. Maple-Glazed Roast Chicken with Root Vegetables

This one-pan dinner combines juicy roast chicken with seasonal root vegetables, all glazed with sweet maple syrup.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons butter, softened
• 2 tablespoons fresh thyme leaves
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds mixed root vegetables (carrots, parsnips, turnips, and sweet potatoes), peeled and cut into chunks
• 2 tablespoons olive oil
• 1/4 cup maple syrup
• 2 tablespoons Dijon mustard

Directions:

1. Preheat oven to 425°F.
2. Mix butter, thyme, garlic, salt, and pepper in a small bowl.
3. Pat chicken dry and loosen skin. Rub butter mixture under the skin and all over the chicken.
4. Toss vegetables with olive oil, salt, and pepper.
5. Arrange vegetables around chicken in a roasting pan.
6. Roast for 30 minutes.
7. Mix maple syrup and mustard; brush over chicken and vegetables.
8. Continue roasting for 30-40 minutes more until chicken reaches 165°F internal temperature and vegetables are tender.
9. Let chicken rest for 15 minutes before carving and serving with the vegetables.

Cozy Casseroles and Bakes

My grandmother firmly believed that a good casserole could solve most of life’s problems. These dishes can be assembled ahead of time and baked just before dinner—perfect for busy fall evenings.

7. Classic Green Bean Casserole from Scratch

Forget the canned soup—my grandmother’s green bean casserole uses a homemade mushroom sauce that elevates this dish to company-worthy status.

Ingredients:

• 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
• 3 tablespoons butter
• 1 pound mushrooms, sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 1/2 cups crispy fried onions, divided

Directions:

1. Preheat oven to 375°F.
2. Blanch green beans in boiling salted water for 5 minutes. Drain and plunge into ice water. Drain again and set aside.
3. Melt butter in a large skillet over medium heat. Add mushrooms and cook until they release their liquid and it evaporates, about 10 minutes.
4. Add onion and cook until softened, about 5 minutes.
5. Add garlic and cook for 30 seconds.
6. Sprinkle flour over the vegetables and cook, stirring, for 1 minute.
7. Gradually whisk in broth and cream. Bring to a simmer and cook until thickened, about 5 minutes.
8. Stir in thyme, salt, and pepper.
9. Combine sauce with green beans and 1/2 cup fried onions. Transfer to a 9×13 baking dish.
10. Bake for 25 minutes. Top with remaining fried onions and bake for 5 more minutes until golden and bubbly.

8. Sweet Potato and Apple Gratin

Layers of sweet potatoes and tart apples create a side dish that’s both sweet and savory—a perfect complement to roasted meats.

Ingredients:

• 2 pounds sweet potatoes, peeled and thinly sliced
• 2 large Granny Smith apples, peeled, cored, and thinly sliced
• 1/2 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 4 tablespoons butter, cut into small pieces
• 1 cup heavy cream
• 1/4 cup chopped pecans

Directions:

1. Preheat oven to 375°F. Butter a 9×13 baking dish.
2. Mix brown sugar, cinnamon, nutmeg, and salt in a small bowl.
3. Layer half the sweet potatoes in the prepared dish. Top with half the apples, half the sugar mixture, and half the butter pieces.
4. Repeat layers with remaining ingredients.
5. Pour cream over the top.
6. Cover with foil and bake for 40 minutes.
7. Remove foil, sprinkle with pecans, and bake for 20 more minutes until potatoes are tender and top is golden.

9. Cornbread and Sausage Stuffing

This stuffing was the star of my grandmother’s Thanksgiving table, but it’s too good to save for just one day of the year.

Ingredients:

• 8 cups cornbread, cut into 1-inch cubes
• 1 pound ground sage sausage
• 2 tablespoons butter
• 1 large onion, chopped
• 3 celery stalks, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon dried rosemary
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 2-3 cups chicken broth
• 2 eggs, lightly beaten
• Salt and pepper to taste

Directions:

1. Preheat oven to 350°F. Spread cornbread cubes on a baking sheet and toast for 10-15 minutes until lightly golden. Transfer to a large bowl.
2. In a large skillet, cook sausage over medium heat, breaking it up, until browned. Transfer to the bowl with cornbread.
3. In the same skillet, melt butter. Add onion and celery; cook until softened, about 5-7 minutes.
4. Add garlic, sage, thyme, and rosemary; cook for 1 minute.
5. Add to the bowl with cornbread and sausage. Stir in cranberries and pecans.
6. Pour in 2 cups broth and eggs; mix gently. Add more broth if mixture seems dry.
7. Season with salt and pepper.
8. Transfer to a buttered 9×13 baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for 15-20 more minutes until top is crispy.

Slow Cooker Specialties

My grandmother embraced the slow cooker when it first appeared in the 1970s—these set-it-and-forget-it recipes allow you to come home to a house filled with enticing aromas.

10. Cider-Braised Pot Roast

This melt-in-your-mouth pot roast simmers all day in apple cider and herbs for a dinner that practically makes itself.

Ingredients:

• 4-pound beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 3 carrots, cut into 2-inch pieces
• 3 celery stalks, cut into 2-inch pieces
• 4 garlic cloves, smashed
• 2 cups apple cider
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 2 bay leaves
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves

Directions:

1. Season roast with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Brown roast on all sides, about 3-4 minutes per side.
3. Transfer roast to slow cooker.
4. In the same skillet, cook onion for 3 minutes. Add garlic and cook for 30 seconds.
5. Add cider, scraping up any browned bits from the pan. Stir in broth, tomato paste, and vinegar.
6. Pour mixture over roast in slow cooker. Add carrots, celery, bay leaves, rosemary, and thyme.
7. Cover and cook on low for 8-9 hours until meat is very tender.
8. Remove roast and vegetables to a platter.
9. Strain cooking liquid into a saucepan. Simmer over medium heat until reduced by half.
10. Slice roast and serve with vegetables and sauce.

11. Pumpkin Steel-Cut Oatmeal

My grandmother would prepare this overnight oatmeal before bed, and we’d wake up to a breakfast that tasted like pumpkin pie.

Ingredients:

• 2 cups steel-cut oats
• 6 cups water
• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Toppings: chopped pecans, dried cranberries, additional maple syrup

Directions:

1. Coat slow cooker insert with cooking spray.
2. Combine all ingredients except vanilla and toppings in the slow cooker.
3. Cover and cook on low for 7-8 hours until oats are tender.
4. Stir in vanilla.
5. Serve with desired toppings.

12. Slow Cooker Apple Butter

My grandmother made this spiced apple spread every fall when local orchards were bursting with apples.

Ingredients:

• 5 pounds apples, peeled, cored, and roughly chopped
• 2 cups brown sugar, packed
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 2 tablespoons lemon juice

Directions:

1. Place apples in slow cooker. Add brown sugar, spices, and salt; stir to combine.
2. Cover and cook on low for 10 hours, stirring occasionally if possible.
3. Uncover and continue cooking on low for 2 hours to allow mixture to reduce.
4. Using an immersion blender, puree until smooth.
5. Stir in vanilla and lemon juice.
6. Continue cooking uncovered on low for 1-2 more hours until thickened.
7. Transfer to sterilized jars and refrigerate for up to 3 weeks or freeze for longer storage.

Warm and Cozy Breads

Nothing welcomes guests quite like the aroma of freshly baked bread. These recipes filled my grandmother’s home with irresistible scents that drew everyone to the kitchen.

13. Pumpkin Spice Bread

This moist, fragrant bread was often cooling on my grandmother’s counter when we arrived for weekend visits.

Ingredients:

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 2 cups pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 large eggs
• 2 1/2 cups granulated sugar
• 1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350°F. Grease and flour two 9×5 loaf pans.
2. In a large bowl, whisk together flour, baking soda, salt, and spices.
3. In another bowl, whisk together pumpkin, oil, water, eggs, and sugar until well combined.
4. Gradually add dry ingredients to wet ingredients, mixing just until combined.
5. Fold in walnuts if using.
6. Divide batter between prepared pans.
7. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
8. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

14. Apple Cider Doughnuts

Fall wasn’t complete without a batch of my grandmother’s apple cider doughnuts, rolled in cinnamon sugar while still warm.

Ingredients:

• 2 cups apple cider
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 4 tablespoons butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• Vegetable oil for frying
• For coating: 1 cup granulated sugar mixed with 2 tablespoons cinnamon

Directions:

1. In a small saucepan, bring cider to a boil and reduce to 1/2 cup, about 20 minutes. Cool completely.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat butter and sugar until sandy. Add eggs one at a time, beating well after each addition.
4. Reduce mixer speed to low and add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour mixture.
5. Add reduced cider and mix just until combined.
6. Cover and refrigerate for 1 hour.
7. On a floured surface, roll dough to 1/2-inch thickness. Cut with a 3-inch doughnut cutter.
8. Heat oil to 350°F. Fry doughnuts, a few at a time, for 1 minute per side.
9. Drain on paper towels, then roll in cinnamon-sugar mixture while still warm.

15. Rosemary Focaccia Bread

This fragrant, olive oil-rich bread was my grandmother’s accompaniment to fall soups and stews.

Ingredients:

• 2 cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1/4 cup plus 2 tablespoons olive oil, divided
• 2 tablespoons fresh rosemary, chopped
• Flaky sea salt for sprinkling

Directions:

1. In a large bowl, combine water and yeast. Let stand for 5 minutes until foamy.
2. Add 2 cups flour, salt, and 2 tablespoons olive oil. Mix until smooth.
3. Gradually add remaining flour to form a soft dough.
4. Turn out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
6. Preheat oven to 425°F. Oil a 15×10 inch baking sheet.
7. Punch down dough and press into prepared sheet. Cover and let rise for 30 minutes.
8. Using your fingertips, dimple the surface of the dough.
9. Drizzle with remaining 1/4 cup olive oil. Sprinkle with rosemary and sea salt.
10. Bake for 20-25 minutes until golden brown.
11. Cool slightly before cutting into squares.

Fall Desserts

My grandmother believed that a meal without dessert was simply incomplete. These sweet treats showcase the best flavors of autumn.

16. Old-Fashioned Apple Crisp

This humble dessert lets the apples shine while providing the perfect crispy, buttery topping.

Ingredients:

• 6 large baking apples (like Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• For the topping:
  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup cold butter, cut into pieces

Directions:

1. Preheat oven to 350°F. Butter a 9×13 baking dish.
2. In a large bowl, toss apple slices with lemon juice.
3. Mix granulated sugar, cinnamon, nutmeg, and salt; sprinkle over apples and toss to coat.
4. Transfer apple mixture to prepared baking dish.
5. For topping, combine flour, oats, brown sugar, cinnamon, and salt in a bowl.
6. Cut in butter with a pastry blender or your fingers until mixture resembles coarse crumbs.
7. Sprinkle topping evenly over apples.
8. Bake for 45-50 minutes until filling is bubbly and topping is golden brown.
9. Let cool slightly before serving warm with vanilla ice cream.

17. Pumpkin Roll with Cream Cheese Filling

This impressive dessert was always requested for special occasions. The swirled presentation makes it look more difficult than it actually is.

Ingredients:

• For the cake:
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • Powdered sugar for dusting
• For the filling:
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375°F. Line a 15×10 inch jelly roll pan with parchment paper, leaving extra paper hanging over sides. Grease paper.
2. In a small bowl, whisk together flour, baking powder, baking soda, spices, and salt.
3. In a large bowl, beat eggs and sugar until thick and pale yellow. Beat in pumpkin.
4. Fold dry ingredients into pumpkin mixture.
5. Spread batter evenly in prepared pan.
6. Bake for 13-15 minutes until cake springs back when touched.
7. Dust a clean kitchen towel with powdered sugar. When cake is done, immediately invert onto the towel.
8. Carefully peel off parchment paper. Starting from short end, roll up cake with towel inside. Cool completely on a wire rack.
9. For filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
10. Carefully unroll cake. Spread filling evenly over cake, leaving a 1/2-inch border.
11. Re-roll cake without the towel. Wrap in plastic and refrigerate for at least 1 hour.
12. Dust with additional powdered sugar before slicing and serving.

18. Maple Pecan Pie

My grandmother’s twist on the classic pecan pie uses maple syrup instead of corn syrup for a more complex flavor.

Ingredients:

• 1 9-inch pie crust, unbaked
• 1 1/2 cups pecan halves
• 3 large eggs
• 1 cup pure maple syrup
• 2/3 cup brown sugar, packed
• 4 tablespoons butter, melted
• 2 tablespoons bourbon (optional)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350°F.
2. Arrange pecans in a single layer on a baking sheet and toast for 5-7 minutes until fragrant. Let cool.
3. Increase oven temperature to 375°F.
4. In a large bowl, whisk eggs until frothy.
5. Add maple syrup, brown sugar, melted butter, bourbon (if using), vanilla, and salt. Whisk until well combined.
6. Stir in toasted pecans.
7. Pour filling into unbaked pie crust.
8. Bake