Few desserts capture the warmth of the season quite like a homemade pumpkin pie and a batch of classic Ohio buckeyes. These two recipes balance cozy tradition with simple preparation—perfect for any family gathering or quiet weekend at home.
Pumpkin Pie
Ingredients
For the crust:
Flour, salt, butter, and cold water.
For the filling:
Cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, and a pinch of salt.
Recipe
Mix the flour and salt together in a bowl. Cut in the butter until the mixture becomes crumbly, then slowly add cold water until the dough holds together. Shape the dough into a ball, roll it out on a lightly floured surface, and fit it into a pie pan.
For the filling, beat all the ingredients until smooth and creamy. Pour the mixture into the prepared crust, then bake in a preheated oven at 425°F for about 15 minutes. Reduce the heat to 350°F and continue baking until a knife inserted near the center comes out clean. Let it cool before serving for the perfect slice of fall comfort.
Homemade Buckeyes
Ingredients
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Chocolate: Guittard dark chocolate melting wafers, Baker’s Chocolate, or any quality chocolate, chopped and melted.
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Smooth peanut butter
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Powdered sugar
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Vanilla extract
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Butter (salted or unsalted works fine)
Recipe
In a large bowl, cream together the butter and peanut butter until smooth. Gradually add powdered sugar until the mixture thickens into a dough-like texture, then blend in the vanilla. Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
Freeze the peanut butter balls for at least 30 minutes, then dip each one into the melted chocolate, leaving a small circle of peanut butter showing on top just like the eye of a buckeye. Place them back on the parchment to set.
Once firm, serve and enjoy, or store them in the refrigerator or freezer for later. These sweet, peanut-buttery bites pair perfectly with a warm cup of coffee, or that leftover slice of pumpkin pie.
