Garden Basil Gin Fizz with lemon and fresh basil on a wooden board

A Garden Basil Gin Cocktail for Easy Summer Entertaining

When most people consider what time of year they like to entertain, they probably think of the holidays. We gather at Thanksgiving with elaborate meals and celebrate at Christmas with our favorite decorations on display. However, I think that summer gives us more opportunities to entertain friends.

Entertaining guests in summer can be more casual and approachable. With longer daylight hours and warmer temperatures, it’s easy to extend an invitation that feels special and effortless for everyone.

This summer, a basil gin cocktail made with fresh herbs from the garden has become part of my formula for keeping it simple.

The Easiest Summer Invitation

My favorite way to entertain in the summer is to send a text after lunch that says, “Hi, we’re having cocktails and playing cards after dinner. If you feel like joining us, we’ll be in the garden around 7:00.”

Garden Basil Gin Fizz with lemon and fresh basil on a wooden board
A Garden Basil Gin Fizz made with basil from the garden, fresh lemon, local honey, gin, and club soda.

This type of invitation takes the pressure off if the recipient has other plans. It says, We’re already going to be outside, and there’s a seat for you if you’d like to join us.

On the other hand, this type of summer entertaining eases the burden on the host as well. I don’t need to worry about my house being spotless if guests are joining us outside. And if they’re arriving after dinner, I don’t need to worry about providing a whole meal.

When I talk to people about hosting in their homes, I frequently hear the same hesitations. People worry about the amount of time it takes to get their home cleaned and ready for guests. They worry about being judged on the size of their home or on their décor. Some people are concerned about the cost of entertaining, whether they’re spending money on food or other items in their home.

I’d like to encourage you to simplify your expectations for both hosting and being a guest. The most important thing is to create a moment for connection. Don’t let the pressure of perfection keep you from extending an invitation.

Make It Simple, but Make It Special

Although hosting guests in the summer is easier, I still want it to be meaningful. One way I do this is by creating a signature cocktail of the season. This summer, I created my Garden Basil Gin Fizz.

I like to serve my signature summer cocktails with a big bowl filled with a crunchy snack. Something like popcorn, or my favorite Trader Joe’s bar mix, can easily be served with nothing but a paper napkin.

Garden Basil Gin Fizz cocktails with popcorn, snack mix, playing cards and garden flowers
Summer entertaining can be as simple as a couple of cocktails, something crunchy to snack on, and a deck of cards.

If my guests respond to the text and say that they’ll try to join us, I say, “Great! I’m serving my signature Garden Basil Gin Fizz cocktail and a crunchy snack. If there’s something else you’d like, feel free to bring it with you!”

If you want to take it a step further by creating a special environment for when you host guests in the summer, you can easily do so by burning some citronella candles or plugging in a strand of clear, outdoor Christmas lights.

It doesn’t have to be complicated for you to host a special evening that creates memories with your friends, neighbors, and loved ones.

A Garden Basil Gin Fizz

One reason why I love my Garden Basil Gin Fizz, a basil gin cocktail, is because it combines fresh herbs from my garden with the flavors of local honey and bright, summery citrus. My husband has assigned himself the job of getting the basil leaves for the cocktails. With a quick trip out of the kitchen side door, he’s back with a handful of basil for me to muddle.

Fresh basil leaves being picked from the garden for a basil gin cocktail
Fresh basil from the garden gives the Garden Basil Gin Fizz its bright, herbal flavor.

For this cocktail, I decided to use a honey syrup instead of a traditional simple syrup. After testing several versions, we really love the depth that the honey syrup adds in this cocktail. Honey syrup has quickly become one of our favorite ways to use local honey, and we try to keep a little jar in the refrigerator just for my signature summer cocktails.

You may remember that last summer I shared a recipe for my Summer Garden Sangria. I love to have a signature summer cocktail because it’s easier to keep track of which ingredients I need if I’m inviting guests over. The Garden Basil Gin Fizz combines ingredients that I keep on hand, like basil and honey syrup, with just a few others that I can easily remember to stock over the summer, like lemons, club soda, and gin.

Gin, club soda, lemons, fresh basil and local honey syrup for a basil gin cocktail
Gin, fresh lemon, garden basil, club soda, and honey syrup made with local honey are all you need for a Garden Basil Gin Fizz.

Garden Basil Gin Fizz Recipe

If you’d like to make one for your own summer evening, the recipe is simple.

Garden Basil Gin Fizz with fresh basil and lemon in a gold-rimmed Collins glass
Abby Smolarsky

Garden Basil Gin Fizz

A refreshing summer gin cocktail made with fresh basil, lemon, local honey, and club soda.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Drinks
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8-10 fresh basil leaves, plus a sprig for garnish
  • 2 oz. gin
  • ½ oz. freshly squeezed lemon juice
  • ¾ oz. honey syrup, made with local honey
  • 2-3 oz. club soda, according to taste
  • Ice
  • Lemon wheel or slice, for garnish, optional

Equipment

  • cocktail shaker
  • cocktail strainer
  • Collins or highball glass

Method
 

  1. Add the basil leaves and honey syrup to a cocktail shaker. Gently muddle the basil just enough to bruise the leaves and release their oils.
  2. Add the gin, lemon juice, and ice. Shake well until thoroughly chilled.
  3. Strain into an ice-filled Collins or highball glass.
  4. Top with 2 ounces of club soda, or more to taste.
  5. Garnish with a fresh basil sprig and lemon wheel, if desired. Serve immediately.

Notes

To make honey syrup: Combine equal parts local honey and hot water and stir until the honey is completely dissolved. Allow to cool before using. Store covered in the refrigerator for up to two weeks.
No muddler? Use the handle of a wooden spoon to gently press the basil leaves. Avoid crushing or shredding them, which can give the cocktail a grassy flavor.
Bring out the basil aroma: Gently clap the basil garnish between your palms before adding it to the glass. This releases its aromatic oils and makes the basil more noticeable as you sip.
Make it your own: The character of the cocktail will change slightly depending on the gin and honey you use. A local wildflower honey is especially nice here because its floral character complements the gin and fresh basil.
Garden Basil Gin Fizz being strained from a cocktail shaker into an ice-filled glass
After shaking the gin, lemon, honey syrup, and fresh basil with ice, strain the cocktail over fresh ice.

An Invitation is Enough

Some of my favorite summer evenings have been spent in the garden with a deck of cards, a cool drink, and the laughter of friends and neighbors.

Playing cards during a casual summer evening with cocktails and snacks in the garden
Some of the best summer evenings need little more than a deck of cards, a cool drink, and good company.

I love inviting friends and family into my home during the holidays, but when summer comes around, there are so many possibilities to entertain in easy ways.

It doesn’t have to be a signature cocktail, either. Maybe watermelon slices on a Sunday afternoon or popsicles on the porch are more your speed. The most important thing is creating time to connect with each other.

If the fear of imperfection has kept you from hosting friends, just remember to keep it simple. The hardest part of hosting this summer will be hitting the send button on a text.

A Few Things I Keep on Hand for Easy Summer Entertaining

I’ve gathered a few of my favorite things for easy summer entertaining in one place. These are the kinds of simple things I like to keep on hand so that when an impromptu invitation turns into cocktails in the garden, getting ready doesn’t require much preparation.

Affiliate disclosure: This collection contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.

Shop My Outdoor Summer Entertaining Collection

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Southern Garden Sangria: A Vintage-Inspired Summer Sip
How to Grow Herbs in the South: A Guide for the Southern Kitchen
Lemon Thyme Mahi Mahi

Abby SmolarskyLeave a comment
Abby holding a slice of homemade Southern tomato pie on a blue willow plate in her kitchen.

Southern Tomato Pie: Why This Summer Classic Still Belongs on the Southern Table

Gardening is perceived as a relaxing activity. Seed packets tell you when to plant and when to harvest. It seems so simple.

Talk to a gardener, though, and they’ll tell you otherwise. Leaf-footed bugs or lady beetles posing as lady bugs can ruin your whole day. Then there’s that moment of panic when twenty green tomatoes ripen all on the same day.

If I had it my way, one or two tomatoes would ripen each day, just enough for my daily tomato and pimento cheese sandwich for lunch. As nature would have it, it’s feast or famine.

In the South, when someone says, “What am I going to do with all of these tomatoes?” they’re likely to be asked if they’ve made a tomato pie yet.

Homegrown summer tomatoes ripening on a kitchen windowsill before being used to make Southern tomato pie.
Peak tomato season often means more tomatoes than can be eaten fresh, making Southern tomato pie a delicious solution.

A Dish Born from Summer Abundance

I planted seven varieties of indeterminate tomatoes in my garden this year. With names like Big Beef, Better Boy, and Park’s Whopper, my expectations were set high for some nice slicing tomatoes.

When planting my young seedlings at the beginning of April, my mouth salivated thinking of thick slices of tomatoes, salted and peppered, between two slices of Sunbeam bread skimmed with some Duke’s mayo. A Southern summer sandwich delight.

Fresh chives being harvested from a backyard garden for Southern tomato pie with garden herbs.
Fresh herbs picked just before cooking bring brightness to this classic Southern tomato pie recipe.

The reality is that seven tomato plants were far more than I needed. (I think this is where the term “your eyes are bigger than your stomach” comes from.) My kitchen windowsill is now lined with various shades and sizes of red tomatoes waiting for their final destination.

This is not a phenomenon unique to me. With a long growing season in the South, farmers markets across the state draw a crowd of shoppers each Saturday morning looking for homegrown tomatoes… and there will be an abundance of them.

Obvious solutions to the problem of too many tomatoes include homemade salsa, fresh pasta sauce, and even canning tomatoes. But there is nothing more Southern than a tomato pie on the dinner table or at a church potluck.

Carrying freshly picked homegrown tomatoes into the kitchen in preparation for making Southern tomato pie.
Every Southern tomato pie begins long before the oven is preheated, often with a basket of tomatoes gathered from the garden.

The Tradition Behind Southern Tomato Pie

The South is a region that reveres tradition and heritage. When it comes to food, those traditions have long crossed social and economic lines. Whether served in a farmhouse or a fine home, Southern tables have been set with many of the same dishes for generations, including tomato pie.

Southerners pass along recipes as though they are heirloom quilts or sterling silver teapots. A perfected recipe for cheese straws or benne wafers will suddenly get a name added to them, Betty Ann’s Cheese Straws or Janet’s Benne Wafers.

Brides are often given recipe cards at bridal showers for traditional meals they may want to serve in the future. A recipe for Southern tomato pie may be tucked into the ribbon of a wrapped pie plate. A new pie plate and a recipe to fill it with is a treasured gift.

Once you’ve made a tomato pie, it’s easy to see why this dish has endured on Southern tables for generations.

Many of the ingredients in the recipe are within reach of the kitchen. Simply by opening the kitchen door, I have all the herbs and tomatoes I need. A handful of tomatoes, a few basil leaves, and a snip of chives were all collected from a single garden bed in my backyard.  

Other ingredients like pie crust, mayonnaise, and cheese are commonly found in the refrigerator or freezer. By using pantry staples and garden produce, it’s easy to pull together a delicious dinner or something to bring to a gathering.

Hospitality in the South is an opportunity to share heirloom recipes. Your next gathering is a chance to show why tomato pie has endured on Southern tables for generations.

Adapting a Classic for Today’s Table

While tomato pie is standard on many Southern summer tables, it’s not one that should be thrown together all willy-nilly.

As a child, I wasn’t a fan of tomato pie. I tried one that wasn’t very good, and no one could get me to try it again for years. When I was young, the problem I had with that particular tomato pie was the amount of mayonnaise. And considering that mayonnaise is a key ingredient, that was tricky.

Another issue that many tomato pies have is a watery, soggy filling. No one wants to eat tomato soup in a pie shell.

Fresh tomato slices draining on paper towels before assembling Southern tomato pie.
Removing excess moisture helps create a pie with distinct tomato layers and a crisp crust.

I tested and refined my recipe using classic ingredients, while updating them for modern palates. Combining fresh herbs and a perfect ratio of mayonnaise and cheese, I’ve created a tomato pie recipe that is lighter in texture, holds its structure, and maintains the identity of a traditional Southern tomato pie.

Southern Tomato Pie with Garden Herbs

After testing and refining this recipe throughout tomato season, this is the version I’ll be making whenever my kitchen windowsill begins to fill with ripe summer tomatoes.

Southern tomato pie with one slice removed, showing layers of ripe tomatoes, cheese, and fresh herbs.
Abby Smolarsky's avatarAbby Smolarsky

Southern Tomato Pie with Garden Herbs

A classic Southern tomato pie made with ripe summer tomatoes, sharp cheddar, Parmesan, fresh garden herbs, and a creamy cheese filling. This refined version celebrates the flavors of peak tomato season while producing a crisp crust and slices that hold together beautifully.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 8 minutes
Additional Time 2 hours
Total Time 3 hours 43 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 refrigerated 9-inch deep-dish pie crust
  • 3-4 Tbsp finely grated parmesan cheese (for the crust barrier)
Filling
  • About 2 ½ pounds ripe slicing tomatoes, (approximately 4-5 medium tomatoes), cut into ¼-inch-thich slices
  • 1 tsp kosher salt, divided
  • ½ cup mayonnaise, we use Duke's
  • 2 Tbsp full-fat sour cream
  • ¾ cup freshly shredded sharp cheddar cheese
  • ¼ cup finely grated Parmesan cheese
  • 1 tsp Dijon mustard
  • ¼ cup sweet onion, very thinly sliced
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh chives
  • ½ tsp fresh thyme leaves
  • ¼ to ½ tsp ground black pepper
  • pinch Cayenne pepper

Equipment

  • 9-inch deep-dish glass pie plate
  • Baking sheet
  • Parchment paper
  • Pie weights or dried beans
  • Cooling rack
  • Paper towels
  • Mixing bowl
  • Small offset spatula or the back of a spoon

Method
 

Prepare the Tomatoes
  1. Arrange the tomato slices in a single layer on paper towels. Spring with ¾ teaspoon of the kosher salt.
  2. Let stand for 30 minutes.
  3. Turn the tomato slices, blot with fresh paper towels, and let stand an additional 15 minutes.
  4. Pat the tomatoes dry once more immediately before assembling the pie.
Blind Bake the Crust
  1. Preheat the oven to 400 °F
  2. Fit the pie crust into a 9-inch deep-dish plate and crimp the edges as desired.
  3. Place the pie plate on a rimmed backing sheet. Line the crust with parchment paper and fill completely with pie weights or dried beans.
  4. Bake for 18 minutes.
  5. Carefully remove the parchment paper and weights.
  6. Return the crust to the oven and bake for 5 more minutes, or until the bottom looks dry and just begins to turn light golden.
  7. Immediately sprinkle the 3-4 tablespoons of Parmesan cheese evenly over the hot crust and allow it to melt.
  8. Reduce the oven temperature to 350 °F
Prepare the Filling
  1. While the tomatoes drain and the crust bakes, combine the mayonnaise, sour cream, cheddar cheese, ¼ cup Parmesan cheese, Dijon mustard, onion, basil, chives, thyme, remaining ¼ teaspoon kosher salt, black pepper, and Cayenne in a mixing bowl.
  2. Stir until well combined.
  3. Leave the filling at room temperature while assembling the pie.
Assemble the Pie
  1. Arrange a layer of tomato slices over the prepared crust.
  2. Using a small offset spatula or the back of a spoon, spread a thin, even layer of the cheese mixture over the tomatoes.
  3. Repeat the layers until all of the tomatoes have been used.
  4. Finish with the remaining cheese mixture, spreading it evenly over the top of the pie.
Bake
  1. Keeping the pie on a baking sheet, bake at 350 °F for 45 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
Cool
  1. Transfer the pie to a cooling rack.
  2. Allow the pie to cool for at least 1 hour before slicing. For the cleanest slices, allow 75-90 minutes of cooling time. The pie will still be pleasantly warm while the filling finishes setting.

Notes

Tomato Tips
Use ripe but still firm slicing tomatoes. Overripe tomatoes contain more moisture and may produce a softer filling.
Properly salting, draining, and blotting the tomatoes is essential for preventing excess moisture.
Ingredient Tips
Use full-fat sour cream. Reduced-fat and fat-free sour cream contain more water and may affect the texture of the filling.
Freshly grate the cheddar cheese for the best flavor and melting.
Fresh herbs are recommended for the brightest flavor.
Serving
Southern Tomato Pie is best served warm after it has had sufficient time to cool and set. The filling should be creamy and cohesive, with tomato slices that remain distinct and a crisp, flaky crust.
Serve with a simple green salad, cucumber salad, fresh fruit, or seasonal Southern vegetables for a light summer meal.
Storage
Cover and refrigerate leftovers for up to 3 days.
Reheating
For the best texture, reheat individual slices in a 325°F oven or toaster oven until warmed through. Microwaving is not recommended because it softens the crust.
Nutrition
Nutrition information is automatically calculated and should be considered an estimate.
Southern tomato pie with one slice removed, showing layers of ripe tomatoes, cheese, and fresh herbs.
A crisp crust, distinct tomato layers, and fresh garden herbs make this refined version of a Southern classic.

Serving Southern Tomato Pie at the Summer Table

There’s a sense of pride that comes with setting the table with a meal made from ingredients you grew. Whether you’re making tomato pie for a casual brunch after church or serving a cherished tomato pie recipe to your garden club, this pie will disappear in minutes.

If you’re coming to my house for lunch in the summertime, there’s a good chance that you’ll be served tomato pie. A slice of tomato pie on a blue willow plate, paired with fresh cucumbers and onions and slices of peaches, is one of my favorite summertime meals.

More Than a Recipe

Tomato Pie isn’t simply a dish Southerners eat in the summer. Like deviled eggs at Easter or chicken mull in the fall, tomato pie is a tradition that endures.

As I was writing this article, I invited a friend to be my official taste-tester. I knew I had perfected the recipe when she said, “Oh my. This is it – this is summer on a plate.”

I sent her home that afternoon with a grocery sack of heirloom tomatoes, a half-eaten tomato pie, and the recipe written down on a piece of notebook paper.

Like Betty Ann’s Cheese Straws and Janet’s Benne Wafers, my friend has named this Abby’s Tomato Pie.

This article contains affiliate links. I may earn a small commission at no additional cost to you. The simple tools and timeless serving pieces used throughout this feature are part of my everyday summer kitchen. I’ve linked many of them in my LTK collection for readers who’d like to explore them further.

Abby holding a slice of homemade Southern tomato pie on a blue willow plate in her kitchen.
A recipe worth sharing begins with tomatoes from the garden and ends around the table.

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Lemon thyme mahi mahi served with green beans and tomato salad for a summer supper

Lemon Thyme Mahi Mahi

I step out of the car to unload my groceries, and the hot, humid air of the north Georgia summer envelopes me in a blanket that I don’t want to be wearing. I feel the thickness with each intake of breath, and the humidity immediately reminds me that summer in the South is not interested in appearances.

It’s ironic, really, that I have a trunk full of groceries, but I can’t bear to cook in a hot kitchen on a day like this. I scan my purchases for something I can prepare for the table quickly, and thankfully, some mahi mahi fillets are tucked into one of the grocery sacks.

With a bit of lemon juice, butter, and a sprig of lemon thyme that I can snip from my herb garden on my way inside, I’ll have everything I need to make lemon thyme mahi mahi in under 10 minutes. This will be the perfect solution for dinner on a hot summer day in the South.

Gathering fresh lemon thyme from the garden on a summer afternoon in north Georgia
Fresh lemon thyme clipped from the garden just before dinner.

The Kind of Meal Summer Calls For

My tastebuds change with the seasons. In the colder seasons I crave rich, decadent meals that provide comfort and warmth. While I truly love summer in the South, the stifling heat brings me to crave lighter fares with ingredients that are fresh and require less time in front of the stove.

Lemon thyme mahi mahi is more than just a dish that I can pull together quickly for a weeknight dinner. Although the ingredients are simple, the result is something you can also be proud to serve while entertaining guests.

Fresh lemon thyme, citrus, salt, and pepper prepared for lemon thyme mahi mahi
Lemon, thyme, butter, salt, and pepper keep the flavors simple and fresh.

Lemon Thyme Mahi Mahi

Served with a few simple sides, it is the sort of dinner that slips easily between ordinary evenings and informal entertaining.

Seasoned mahi mahi prepared for cooking with lemon thyme and butter
A quick seasoning is all the fish needs before cooking.
Lemon thyme mahi mahi served with green beans and tomato salad for a summer supper

Lemon Thyme Mahi Mahi

A simple, herb-forward mahi mahi made with fresh lemon thyme, butter, and lemon juice; a clean flavorful dish that comes together quickly.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

  • 2 mahi mahi fillets
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1-2 tsp lemon thyme, chopped
  • 1-2 Tbsp fresh lemon juice
  • salt and ground black pepper, to taste

Method
 

  1. Pat the mahi mahi fillets dry and season both sides with salt and black pepper.
  2. Heat olive oil in a skillet over medium heat.
  3. Add the fillets and cook for about 3-4 minutes per side, until the fish is opaque and flakes easily with a fork.
  4. Reduce heat and add butter to the pan.
  5. Once melted, spoon the butter over the fish and add the chopped lemon thyme.
  6. Remove from heat and fish with fresh lemon juice before serving.

Notes

  • Lemon thyme adds a subtle citrus flavor, so additional lemon can be adjusted to taste.
  • This recipe works well with other firm white fish if mahi mahi is unavailable.
  • Serve with simple vegetables, rice, or fresh tomatoes for a light summer meal.

What to Serve with Lemon Thyme Mahi Mahi

To keep the entire meal satisfying and fresh, I like to serve it with simple sides. Today I have a few handfuls of cherry tomatoes, some fresh basil from the garden, and a bit of red onion. I slice the tomatoes in half and mix them with the shredded basil, chopped onion, salt and pepper.

The mahi mahi and tomatoes will go perfectly with some green beans sauteed with butter and garlic, as well as some crusty bread.

Everything is fresh and uncomplicated. With the exception of the mahi mahi, nearly all of the ingredients in our meal have been provided by our gardens. This is one of my favorite meals of the season.

Lemon thyme mahi mahi served with green beans and tomato salad for a summer supper
Served with green beans and a simple tomato salad, this meal comes together quickly on warm summer evenings.

A Simple Summer Table

As our dinner is ready, a shiver runs through me. The sun is lingering on the horizon before it slips away, and the air conditioning in the house now feels too cold where sweat has gathered at the base of my ponytail.

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I grab a few things to set the table outside the kitchen door for our dinner. I place some melamine plates, a linen tablecloth, and a citronella candle into a basket, along with white wine and some wine tumblers.

My husband follows me with the platter of fish lined with lemon wedges and another with our tomatoes and green beans.

By the time we finish our meal, the sun has set completely. We sip our wine and talk about our day with the candle between us. The meal has been perfect. The same summer heat that felt oppressive in the grocery store parking lot now settles around us differently. Moments like this make the sweltering Southern summers easier to forgive.

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Lemon chess pie with slice removed

Lemon Chess Pie: A Classic Southern Recipe That Still Belongs on Today’s Table

In the decades that I’ve been collecting antiques, I’ve never forgotten the first piece of antique furniture that I fell in love with. It was a primitive pie safe with wood worn so soft from daily use that it felt like butter when I ran my hands across it.

The latch had been opened and closed so many times that the wood around the knob had grown deeper and darker. I’ve always wondered what kind of pies filled its shelves, and I think that surely a lemon chess pie was among the offerings.

Fresh lemons in natural light for lemon chess pie
Fresh lemons are essential for the bright flavor of a classic lemon chess pie.

I recently came across a classic chess pie recipe in a 1941 Southern cookbook I found at a local library sale. The recipe was rich, simple, and written in a way that assumed you already knew your way around a kitchen.

Encountering that recipe in the vintage cookbook brings to mind a Southern lemon chess pie recipe. Bright and satisfying, with a smooth custard filling and the tang of fresh lemon, it’s a pie that feels both simple and enduring on the table.

This article may contain affiliate links. If you choose to purchase through these links, I may earn a small commission at no additional cost to you.

What Makes a Chess Pie a Chess Pie

Chess pies are quintessentially Southern. There are varying opinions as to the origin of the name, but one of them says that it derived from “chest pie.” Chest, meaning that it could be kept in a pie safe at room temperature without spoiling.

All chess pies share a few basic ingredients to form a custard-like filling. Eggs, butter, and sugar are used in each version, and flavors like lemon, chocolate, and coconut are common because of how they cut the sweetness in this very decadent dessert.

Although all chess pies have a few basic ingredients in common, they often have many differences. Some use cornmeal, and some use flour. I’ve seen recipes that use neither. Some use buttermilk, cream, or no milk at all.

Why Lemon Chess Pie Feels Like Spring in the South

Chess pies are eaten all year long, but a chess pie made in the spring simply must be lemon. Spring brings brighter days and warmer temperatures, and a Southern lemon chess pie is the perfect dessert for this time of year.

Lemon freshens the taste buds and awakens our senses. Lemon zest and juice cut through the richness of the sugar and decadence of the butter, which bring a brightness to the dessert.

Why This Is the Lemon Pie to Start With

I know there are people out there who don’t like lemon; I just haven’t met them yet. Since most people love lemon desserts, a classic Southern lemon chess pie recipe is a good place to start.

Chess pies aren’t complicated. With a careful hand, you’ll be rewarded with a delicious pie.

Ingredients You Likely Have on Hand

Chess pies are made with ingredients you probably already have on hand.

Ingredients for lemon chess pie including eggs, butter, and lemons
Simple ingredients come together to create a classic Southern lemon chess pie.
  • Eggs – allow them to come to room temperature first
  • Butter
  • Sugar – regular white sugar is best
  • Fresh lemons are crucial to the quality of this recipe
  • Cornmeal is traditionally used in many chess pies and acts as a thickening agent.
  • Pie Crust – I use premade pie crust to keep this recipe simple, but you can use homemade as well.
Mixing lemon chess pie filling
Whisk the filling until smooth before baking.

Lemon Chess Pie Recipe

This lemon chess pie recipe keeps the ingredients simple while relying on fresh lemon, eggs, butter, and careful cooling for the proper texture.

Lemon chess pie with slice removed
Abby Smolarsky

Lemon Chess Pie

A classic Southern lemon chess pie with a smooth custard filling, balanced with fresh lemon and a slightly set, golden top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Rest Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 ½ cups granulated sugar
  • ½ cup (1 stick) butter, melted and slightly cooled
  • 4 large eggs
  • ¼ cup fresh lemon juice
  • 1 Tbsp lemon zest
  • 1 Tbsp fine cornmeal
  • 1 Tbsp all-purpose flour
  • pinch salt

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Parchment paper
  • Pie weights or dried beans

Method
 

Parbake the crust
  1. Preheat oven to 375 °F
  2. Line the pine crust with parchment paper and fill with pie weights or dried beans
  3. Bake for 10-12 minutes
  4. Remove weights and parchment, then let the crust cool for 10-15 minutes.
Prepare the filling
  1. Reduce oven temperature to 325 °F
  2. In a mixing bowl, whisk together the sugar and melted butter until smooth
  3. Add the eggs one at a time, mixing well after each addition
  4. Stir in the lemon juice, lemon zest, cornmeal, flour, and salt until fully combined
Rest the filling
  1. Let the mixture sit for 10 minutes to allow the cornmeal to hydrate
Bake the pie
  1. Pour the filling into the parbaked crust
  2. Place the pie on the lower-middle rack of the oven
  3. Bake for 60-70 minutes, until the edges are set and the center has a slight jiggle
Cool completely
  1. Remove from the oven and let cool at room temperature for at least 4 hours, or overnight
  2. The filling will continue to set as it cools

Notes

  • Use fresh lemon juice; bottled juice will not give the same flavor
  • The pie is done when the center moves slightly but is not liquid
  • Avoid overbaking; the filling will firm as it cools
  • A parbaked crust helps prevent a soft or soggy bottom
  • Fine cornmeal is recommended for the best texture
This lemon chess pie is simple in ingredients but rewards careful baking and proper cooling for the best texture.
Lemon chess pie with slice removed
A properly set chess pie will slice cleanly once cooled.
Close-up of lemon chess pie filling texture
The filling should be smooth, set, and slightly custard-like.

What Matters Most When Baking a Chess Pie

Classic chess pies have simple ingredients and uncomplicated directions; however, there are a few key steps that simply must not be skipped to have a successful pie.

Parbaking pie crust with weights for chess pie
Parbaking the crust helps prevent a soft or soggy bottom.

Par-bake your crust before adding the filling. This helps prevent a soft or soggy bottom and ensures the center sets properly.

Rest the filling for ten minutes prior to baking. My traditional recipe uses cornmeal. Cornmeal is included as a thickening agent. When the filling rests for ten minutes prior to baking, the cornmeal has time to absorb liquid and begin to thicken properly.

Bake your pie in the lower 1/3 of your oven. Baking your pies in the lower portion of your oven will make sure that the crust and filling are properly cooked in the center of the pie.

For the filling to fully set, the pie must cool on the counter for a minimum of four hours but overnight is best. When you remove the pie from the oven, the center will appear slightly set, but still a little jiggly. As the pie cools, it will fully set.

Chess pies can be made with pre-made crust or a crust you make from scratch. I like chess pies because of the simplicity, so I opt to use pre-made refrigerated pie dough that is rolled. If you like to keep ingredients on hand so that you can prepare something in a pinch, pre-made pie dough can be kept in your refrigerator or freezer.

Only use fresh lemons when you’re making a Southern lemon chess pie. The quality of your pie will be noticeably better, and the lemon zest is an important ingredient that shouldn’t be skipped.

How to Serve Lemon Chess Pie

Chess pies are best served at room temperature, like pumpkin pies and pecan pies.

You can garnish a Southern lemon chess pie with a dusting of powdered sugar and top each slice with homemade whipped cream as you serve them.

Slice of lemon chess pie with whipped cream
Serve with a dollop of whipped cream for a simple finish.

Frequently Asked Questions About Lemon Chess Pie

Lemon chess pie cooling on counter
Allow the pie to cool completely so the filling can fully set.

Why is the top of my pie brown?

Classic chess pie recipes have a high ratio of sugar in them. The top of your pie will caramelize and often crackle, similar to what takes place with a crème brûlée.

Can I make it ahead?

Yes, and you should. Chess pies must be allowed to cool properly before slicing, or you’ll end up with a runny pie. You can make this pie up to two days ahead of time.

Why is my pie runny?

There are a few reasons why a Southern lemon chess pie could turn out runny. Make sure you rest your filling for ten minutes prior to baking, measurements are followed precisely, and you allow it to cool for the proper amount of time.

Does it need refrigeration?

Old-fashioned chess pies can safely be kept on the counter for up to three days. For the safest food conditions, refrigerate your pie after two days.

Can I freeze it?

You can freeze this lemon chess pie by taking a few steps to prevent it from drying out or getting freezer burned. First wrap your pie completely in plastic wrap and then wrap the pie completely in aluminum foil. Freeze for up to one month.

A Pie That Doesn’t Need Reinventing

I’m not a fan of changing things just for the sake of change itself. I take the expression, “If it ain’t broke, don’t fix it,” to heart. I know when I see something that’s been perfected by generations before me, and one such thing is lemon chess pie.

Just like my vintage 1941 cookbook shows, chess pies have been baked by Southerners for many years. There’s no need to reinvent the chess pie, because it’s already been perfected.

I’ve linked useful kitchen items here if you’d like to try this recipe.

If you enjoyed this recipe, be sure to check out these other reader favorites:

A Southern Sweet Potato Pie Recipe from a Vintage Southern Cookbook

Thanksgiving Breakfast Ideas: Easy and Delicious

Zesty Pickled Carrots (Easy Refrigerator Pickle Recipe)

Abby Smolarsky1 Comment
Classic spring easter table setting with layered vintage and new tableware, pink linens, crystal glassware, and floral centerpiece

A Beautiful Easter Table: How to Set a Classic Spring Easter Table

An Easter Table Set with Intention

In the South, there isn’t a great thaw of ice and snow at the end of winter. Our spring thaw is more of a metaphysical one. We are starved for the changing angles of the sun after months of darkness searching for signs of spring: velvety buds, chartreuse sprouts, and fervent birdsong. Winter may keep us indoors, cocooned in thick blankets, but when spring arrives, we are liberated from the imprisonment of cold and darkness.

As a culture, Southerners aren’t solitary people. Warmer temperatures and longer days in spring give us opportunities to show hospitality and connect with others. Naturally, when Easter arrives, it’s an occasion to reunite with our friends and family around the Easter table to share a meal.

Easter is the perfect time to set the table with a mixture of new and collected pieces. Your Easter table setting can be planned beautifully by layering thrifted, collected, and new elements. Here’s how to build a layered, classic Easter table using a mix of things you already own, and perhaps a few new additions.

Easter table setting with vintage rabbit dinnerware, pink napkins, gold flatware, and spring floral centerpiece
A classic Easter table layered with vintage rabbit dinnerware, soft spring linens, and a gathered floral centerpiece.

This article may contain affiliate links. If you choose to make a purchase through one of these links, I may earn a small commission at no additional cost to you.

Start with a Foundation You Love

Spring gives us our greatest inspiration with soft pastel colors, new life, and warmer temperatures. The first step in creating a beautiful design is to consider your foundation, the tablecloth. The tablecloth sets the color palette and anchors the rest of the table.

When choosing a tablecloth for Easter, consider one that is neutral or one that brings in soft, seasonal colors. Choose a tablecloth that can be used for multiple occasions, not just one day.

The Easter table setting in this article uses a classic William Morris design, Sweet Briar. This pattern brings in soft pinks and greens on a cream background with occasional brown accents. These colors, reminiscent of spring, will be incorporated throughout the rest of the table setting.

Layering Pieces for a Collected, Timeless Look

After selecting a tablecloth, consider ways to create a layered look on the Easter table. Layering pieces over the tablecloth creates visual interest and depth to the design.

Layered easter table place setting with woven placemat, charger, rabbit dinner plate, pink napkin, and gold flatware
Layering a placemat, charger, and patterned plate creates depth and gives an Easter table setting a collected feel.

Layers can be achieved in many ways. Take inspiration from the colors and textures in the tablecloth and begin to build each place setting with intention.

I’ve selected a woven placemat, which adds texture and pulls in color found in the tablecloth. On top of each placemat, I layered an off-white charger. The off-white color creates a soft contrast to highlight the next layer. Finally, on top of the charger sits the focal point plate. These Spode Woodland Rabbit dinner plates are a classic design. The colors from the plate pick up colors from the previous layers, especially our tablecloth. Creamy white, pink, soft green, and chocolate brown; the color palette is cohesive from our base to the top plate.

Consider using elements for each layer of the place setting that have varying textures and tones. Doing so will create a visually interesting space at the table that makes each guest feel special sitting in front of it.

How to Mix Vintage and New Without It Feeling Disjointed

Often a collected table setting feels much more interesting than one where everything has been purchased all at once. Using pieces collected over time feels polished and approachable.

When shopping, keep in mind colors and materials that work well throughout the year. For this Easter table setting, gold flatware was purchased in an online auction years ago. The gold brings in a warm tone on the table that reflects the temperatures of spring, but it can also be used at Thanksgiving and Christmas.

The off-white chargers were recently found at a thrift store for one dollar each. These were fabulous finds because they can be used in endless scenarios throughout the year.

The woven placemats were purchased many years ago on clearance, and it’s wonderful that they pick up the same color found in the tablecloth, which was purchased new this year.

The soft pink napkins were new this year and selected specifically to bring the pink from the flowers on the tablecloth to another layer of the place setting.

Each of these pieces, new, found and old, tie to each other to create a cohesive design.

Choosing Glassware That Feels Special But Practical

Don’t be afraid to integrate everyday pieces into your Easter table setting. Pink drinking glasses repeat the pink found in the tablecloth and dinner napkins. If your everyday pieces complement your tablescape, by all means, use them.

Glassware is another opportunity to layer pieces that you have found, collected, or purchased new. Clear Godinger crystal wine glasses pair with pink drinking glasses to create a subtle seasonal layer.

Easter table setting with crystal wine glasses, pink water glasses, and a lit taper candle centerpiece
Mixing crystal and colored glassware adds warmth and interest to a classic Easter table.

When mixing glass styles on the table, be sure the styles work well with each other and the other elements being used so that the tone is cohesive. Often glassware styles can be bridged with other pieces. Clear glass candlesticks with pink taper candles unite the pink and clear drinkware on the table.

Adding Simple Easter Touches Without Overdoing It

Nearly everything in this tablescape design is versatile. The tablecloth, napkins, and items in the plate stack could be used anytime in spring or even for Mother’s Day. Adding a few restrained touches to the table can show that it’s Easter without overwhelming the design.

Easter table setting detail with rabbit place card, gold flatware, pink napkin, and vintage-style dinner plate
Simple seasonal details, like a rabbit place setting, add charm without overwhelming the table.

In this case, simple die-cut paper rabbit decorations are placed under each knife and spoon. These simple touches can be discarded after the meal. Understated elements effortlessly communicate the occasion without cluttering the design.

Let the Flowers Be Effortless

Flowers for the Easter table don’t need to be elaborate. Often, something from the yard in a simple vase is enough. For this table, branches from an Eastern Red Bud tree were cut to bloom indoors. The pink flowers reflect the shades of pink used throughout the tablescape.

Spring easter table centerpiece with white hydrangeas, flowering branches, and pink taper candle
A simple spring centerpiece with seasonal branches and soft blooms brings height and movement to the table.

I share more about spring arrangements and using branches in this article.

A Simple Formula for Your Own Easter Table

If you’re not sure where to begin, or you’re overwhelmed with planning a special Easter table setting, here are a few simple steps that you can use to recreate this look in your own home.

  1. Start with a soft base – Select a tablecloth or runner that gives you a strong foundation and inspiration to layer other elements on top.
  2. Layer texture – At each place setting, use pieces like placemats, chargers, and different sizes of plates to create a beautiful scene in front of every guest.
  3. Mix one vintage element – A collected piece that tells a story brings character and depth to your Easter table. Try using a vintage deviled egg plate, candlesticks, or silver tray to bring some character to the table.
  4. Repeat a color – This Easter table setting uses pink, green, cream, and brown in various ways. Let the colors in your tablecloth or feature plate guide the color palette that repeats on your table.
  5. Add one seasonal detail – Keep your Easter table setting enjoyable and classic. Too much holiday décor can visually clutter the table. Choose one seasonal detail to take the focus.
  6. Finish with simple flowers – Flowers are synonymous with spring. Whether you purchase a simple bouquet from the grocery store, or you cut a bunch of daffodils from the yard, simple flowers are the perfect touch for your Easter table.

A Table Meant to Be Lived In

While it is satisfying to see a well-laid Easter table, the goal is to gather with friends and family around the table for a meal. The Easter table is more than a lovely work of art to fill a dining room. It’s meant to be used and lived in. Each person seated at the table should be considered more precious than the items used to decorate it.

When you’re planning your Easter table setting, consider how each guest will feel seated at your table. It’s important to make sure everyone feels comfortable and relaxed enough to want to come back.

If you’re looking for help with your Easter menu while you’re planning your tablescape, check out this article on the Southern Easter menu.

In Closing

The thing about a collected design style is that it takes time. Your table doesn’t need to be perfect to invite others in. While a beautifully set table is a nice thing to have, those gathered around it will remember the food, laughter, and love most of all.

Don’t wait until you have the perfect pieces to create a place for laughter to linger.

Happy Easter!

Abby Smolarsky1 Comment
Southern Easter dinner ideas featuring traditional holiday dishes like ham, deviled eggs, potato salad, ambrosia, and pineapple cake.

The Southern Easter Menu: Classic Southern Easter Recipes for a Traditional Holiday Meal

A Classic Southern Easter Menu

Easter is one of the most celebrated days of the year in the South. For weeks beforehand, mothers will have been busy curating their family’s church attire: Little boys in seersucker john-johns, girls in white patent leather Mary Janes and lace gloves, fathers in their madras bowties, and mothers in their newest dresses. The whole family will be looking their best at church on Easter Sunday.

While church is the main event at Easter, lunch afterwards is a very close second. Dining room tables across the South will be set with nearly identical dishes that make up a traditional Southern Easter menu. Easter is another reminder of how Southern culture gathers around the table. From the big city to the town with no stoplight, you can believe that these dishes will appear year after year.

A glazed ham anchors the table, while dishes like deviled eggs, potato salad, and ambrosia appear almost by tradition every year. Are there variations? Of course there are. In my own home, we prefer homemade chicken salad on croissant rolls instead of ham. A lighter meal can still feel festive and familiar.

These tried-and-true dishes delight everyone at the table, from the youngest family members to the young-at-heart. While every family may have small variations, most Southern Easter menus share a familiar collection of dishes.

Southern Easter menu with traditional holiday dishes including ham, deviled eggs, potato salad, ambrosia, pineapple cake, and sweet tea.
A Southern Easter menu filled with traditional dishes often served across the South.

The Centerpiece: A Glazed Easter Ham

Brown sugar glazed ham served for Easter dinner
A glazed ham is the traditional centerpiece of many Southern Easter tables.

Ham is traditionally the main dish served on Easter. At first glance, it may seem like a big undertaking to prepare one. However, many families will bake the ham ahead of time. Baking the ham the day before makes meal preparation easier when families return home from church.

Try this Southern Easter recipe for ham: Southern Living Brown Sugar Bourbon Glazed Ham

Southern Potato Salad

Classic Southern potato salad with mustard and eggs
Southern potato salad is a must-have side dish for Easter and spring gatherings.

Southern potato salad isn’t reserved for Easter alone. You can find it on the table at nearly every Southern gathering. Potato salad perfectly complements ham, and it’s always a crowd-pleaser.

Southern potato salad is different from other potato salads with the addition of a few ingredients:

  • Mustard – Yellow prepared mustard is included in the salad dressing.
  • Eggs – Chopped hard-boiled eggs are added.
  • Relish – Either sweet or dill pickle relish is included, according to preference.
  • Mayonnaise – Southern potato salad has a mayonnaise-based dressing, instead of a vinegar and oil base found in other parts of the country.

Pro Tip: The flavor of potato salad improves when it’s chilled overnight. Try making it the day before!

Looking for a potato salad recipe for your Southern Easter menu? Try this one by Grits & Pinecones.

Deviled Eggs

deviled eggs garnished with paprika
Deviled eggs are a classic appetizer on Southern Easter tables.

While ham may be the star of the Easter table, the deviled eggs will be the first thing completely eaten. Deviled eggs are an extremely popular appetizer and side dish in the South. So much so, that a crystal deviled egg plate is usually placed on a bride’s wedding registry.

Easter is the perfect time of year to make these due to the tradition of dyeing Easter eggs. Making deviled eggs is the perfect way to use up leftover eggs.

Deviled eggs don’t have to be boring. There are many ways to get creative with this Southern Easter recipe. Try some of these fun add-ins:

  • Chopped bacon
  • Caviar
  • Chives
  • Pickled onions
  • Smoked paprika, instead of regular

Check out this deviled egg recipe that I shared in a previous article, which shows how you can change the deviled egg color by using a little beet juice before you cut them.

Ambrosia

Traditional Southern ambrosia fruit salad with coconut
Ambrosia is a nostalgic Southern dish often served during holidays and family gatherings.

The word ambrosia means food of the gods. And my goodness, it sure tastes heavenly. Of all of the foods on our Southern Easter menu, ambrosia may be the most controversial. (Is it a salad or a dessert? What is the best recipe?)

Ambrosia is a nostalgic Southern fruit salad. It typically includes canned mandarin oranges, crushed pineapple, coconut, and marshmallows. From there, we begin to see that there are many versions, each family passing down their favorite. As I tell my family, “There are many versions of ambrosia out there, but mine is the right one.”

Here’s the recipe I use in my Southern Easter menu.

Pineapple Upside-Down Cake

Pineapple upside-down cake is a classic Southern dessert. The brown sugar and pineapple found in this cake complement the brown sugar and pineapple used in other dishes on our Southern Easter menu.

Like many of the other dishes on our menu, pineapple upside-down cake is a bit nostalgic, maybe even a little retro. It’s always fun to flip the pan and reveal the cake right-side-up.

Pro Tip: Traditionally pineapple upside-down cake is prepared in a cast iron skillet in the oven. However, it’s easily adapted to cook in many forms, like a 9 x 13” rectangular pan, round pans, or even cupcakes.

Want to add this Southern Easter recipe to your menu? Here’s a great version from Southern Living.

Sweet Tea and Lemonade

Southern sweet tea and lemonade served in glasses
Sweet tea and lemonade are refreshing beverages perfect for Easter gatherings.

In the South it’s standard to have at least two beverages available for the dining table at Easter: sweet tea and lemonade. It’s not unusual for family members of all ages to have sweet tea with their meal, but for those avoiding caffeine, lemonade is a great option.

Here are some easy recipes for each:

Pro tip: If you aren’t familiar with Southern sweet tea, there’s one important step that sometimes gets missed. It’s crucial to add the sugar while the tea is still hot. Adding sugar to cold tea creates a different drink entirely, and not necessarily one that Southerners want.

Preparing a Southern Easter Menu Ahead of Time

Something that everything on our Easter menu has in common is that it can be prepared ahead of time. Chances are that families will be returning home to eat after a hectic morning getting ready for church. Family members could even be meeting them there to share the meal. Preparing your recipes ahead of time will make for a more relaxing Easter afternoon.

If you’re planning your table setting too, you can find more ideas in my Easter table article.

In Closing

This Easter, I hope you take the time to start or continue a tradition with your family or friends. Perhaps you share a potluck meal where each person brings a dish, or maybe your family has favorite foods that appear on the table year after year. Whether you follow a traditional Southern Easter menu or serve something entirely your own, I hope your table is filled with good food, love, and laughter.

Happy Easter

Abby Smolarsky1 Comment
jars of zesty pickled carrots with jalapeño slices on a kitchen counter

Zesty Pickled Carrots (Easy Refrigerator Pickle Recipe)

Last summer I shared my favorite refrigerator pickle recipe with you. The truth of the matter is that my family loves all kinds of pickles. By popular request, today I’m sharing my zesty pickled carrot recipe with you for the first time.

This article may contain affiliate links. If you purchase through these links, I may earn a small commission at no additional cost to you.

Why we love Zesty Pickled Carrots

It may surprise you to know that when I met Mr. Belle Antiquarian, he was an extremely picky eater. I, on the other hand, will eat almost anything. Being the youngest of four, I knew that I couldn’t afford to be picky or the other kids would eat my share, too. And so our marriage began; him eating almost nothing, and me enjoying it all.

Over the course of our marriage, my husband has come a long way in his willingness to try, and even enjoy, different kinds of foods. So when he enjoyed my zesty pickled carrot recipe, it quickly became a regular in our food rotation.

These zesty refrigerator pickled carrots are crisp, bright, and lightly spicy with garlic, black peppercorns, and fresh jalapeno. They are easy to make in under 15 minutes and develop even more flavor after a day in the refrigerator.

In Southern kitchens, quick refrigerator pickles have long been a simple way to add brightness to a meal; crisp vegetables, a tangy brine, and a little patience in the refrigerator are all it takes.

peeled whole carrots and carrot peels on a cutting board preparing to make pickled carrots
Fresh carrots are peeled and cut into sticks before being packed into jars.

Key Ingredients

These pickled carrots are made with similar ingredients as my cucumber refrigerator pickles, with a few changes. Once you make them, you’ll want to keep a few ingredients on hand so that you make them easily any time you get a hankering for a batch:

carrot sticks, sliced jalapeños, garlic, and peppercorns for zesty pickled carrots
Carrots, jalapeño, garlic, and whole peppercorns give these pickles their bright flavor.
  • Whole, Unpeeled Carrots: Don’t try to take a shortcut by using peeled baby carrots. Those are treated with a solution to prevent them from going bad, and it also prevents them from absorbing the pickling brine. I buy whole carrots in a bag from Aldi or Costco, and it only takes a few seconds to get them peeled and cut into sticks.
  • Jalapeno: This may be the one ingredient that keeps people from even trying this recipe. I don’t know the science behind why, maybe it’s the sugar, but we’ve never had a batch of these carrots come out spicy – just zesty with depth of flavor from the jalapeno. Use half or remove the seeds if you’re worried about the heat.
  • Fresh Garlic: not jarred garlic; fresh.
  • Whole Peppercorns: Ground pepper isn’t going to work for this. You need whole peppercorns.
  • Salt: Whatever kind you like. I happened to use pink Himalayan salt in mine.
  • Sugar
  • Vinegar
  • Water
pouring hot pickling brine into jars of carrots and jalapeños
A simple hot vinegar brine transforms fresh carrots into crisp refrigerator pickles.

Tips and Variations

Once you get the hang of this brine for the zesty pickled carrots, you may want to start experimenting with pickling other things. We frequently use this brine to pickle fresh asparagus. In the spring when you can find thicker stalks of asparagus, it’s the perfect time to make some zesty pickles. Red onions are another favorite pickled veggie at our house.

This recipe will make one quart-sized jar of zesty refrigerator pickles. Since these aren’t shelf stable, and they’ll only be kept in the fridge, you can use an old (cleaned) spaghetti sauce jar to make your pickles if you don’t have a canning jar.

Not sure if you have the supplies you need to make zesty pickled carrots? I’ve linked the very basic essentials to help you get started on my LTK, click HERE.

jars of homemade refrigerator pickled carrots with fresh jalapeño slices
After a day in the refrigerator, the carrots become tangy, crisp, and full of flavor.

How to Store Zesty Pickled Carrots

These pickles must be kept in the refrigerator, and they’ll last for up to one month. For the best flavor, allow them to chill for at least 24 hours before eating them. If you can wait 2-3 days, they’ll taste even better.

What to serve them with

Most of the time these zesty pickled carrots get eaten straight from the jar when we’re feeling a little peckish. They’re so good that they only last a couple of days before they’re gone. However, these would go well as a side dish for a casual sandwich lunch or light dinner. I would also happily serve them as a cocktail hour appetizer.

How to Make Zesty Pickled Carrots

Making zesty pickled carrots is surprisingly simple. Fresh carrots are packed into a jar with garlic, peppercorns, and sliced jalapeno, then covered with a hot vinegar brine. After a day in the refrigerator, the carrots become crisp, tangy, and full of flavor.

jars of zesty pickled carrots with jalapeño slices on a kitchen counter
Abby Smolarsky

Zesty Pickled Carrots

These zesty refrigerator pickled carrots are crisp, bright, and lightly spicy with garlic, black peppercorns, and fresh jalapeño. They are easy to make in under 15 minutes and develop even more flavor after a day in the refrigerator.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: condiment, Side Dish
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound carrots, peeled and cut into sticks
  • 1 small jalapeno, thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • ¼ cup sugar, adjust to taste
  • 1 Tbsp sea salt, kosher salt, or pickling salt
  • 1 clove garlic, minced
  • ¼ tsp whole black peppercorns

Equipment

  • 1 Quart sized glass jar with lid
  • Saucepan
  • Sharp knife
  • Cutting board

Method
 

  1. Pack the carrots tightly into a clean, sealable glass jar, leaving about ½ inch headspace at the top. Trim carrot sticks as needed to fit your jar.
  2. Add the minced garlic, black peppercorns, and jalapeno slices to the jar, distributing them evenly around the carrots.
  3. In a small saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil.
  4. Reduce the heat and simmer for about 2 minutes, stirring until the sugar and salt are completely dissolved.
  5. Carefully pour the hot brine over the carrots until they are fulling submerged. Leave about ¼ inch headspace at the top of the jar.
  6. Allow the jar to cool completely at room temperature, then seal with a lid and place in the refrigerator.
  7. Refrigerate for at least 24 hours before eating. Flavor improves after 2 to 3 days.

Notes

  • These carrots are refrigerator pickles and are not shelf stable. Store in the refrigerator and keep the carrots submerged in the brine. They will keep for up to one month.
  • Adjust spice level by adding more or fewer jalapeno slices or removing the seeds for milder heat.
  • You can use this brine recipe for all sorts of pickled vegetables. I also like to use it with pickled asparagus and red onions.
  • Failure to let the jars cool completely before refrigerating them can result in the glass cracking due to rapid temperature changes. You don’t want to clean up a brine-y mess in the refrigerator – let them cool!
Zesty pickled carrots in mason jars with jalapeño slices, an easy refrigerator pickled carrot recipe
Crisp, garlicky zesty pickled carrots made with fresh carrots, jalapeño, and a simple vinegar brine. This easy refrigerator pickle recipe comes together in minutes and develops even more flavor overnight. A bright, tangy addition to sandwiches, charcuterie boards, or a Southern lunch plate.

Abby SmolarskyLeave a comment
Vintage Thanksgiving table with turkey plates, fall flowers, and amber glassware on a rust-colored tablecloth.

Set a Beautiful Thanksgiving Table with Vintage Turkey Dishes

As I walked around our dining room, setting the Thanksgiving table with vintage turkey dishes, I find myself thinking about the moments yet to come. I smooth the linen tablecloth before placing the next plate down, and I am filled with joy just thinking that my family will soon gather together for Thanksgiving. There’s something special about preparing for the people you love. I’m looking forward to the time we’ll spend time over the Thanksgiving meal catching up with each other’s lives, sharing memories from the past, and talking about our plans for the future.

The plate in front of each person around the table will be filled with our favorite foods: turkey, cornbread dressing, sweet potato casserole, macaroni and cheese, and green beans. For a time, we won’t even be able to see the decorations on the plate. As the meal progresses, we’ll talk and we eat our food, and the familiar turkey design will reappear.

These plates hold more than the food on Thanksgiving. Years from now, the sight of them will help us to remember the memories of people we cherish and the times we spent together over a special meal.

This article contains affiliate links. As an affiliate, I may earn a small commission on qualifying purchases—at no additional cost to you.

Woman holding a vintage Johnson Brothers turkey plate in a Southern dining room decorated for Thanksgiving.
Sharing a favorite from my collection: Johnson Brothers “His Majesty” Thanksgiving china.

The Heart of a Southern Table

Years ago, I found a nearly complete set of vintage turkey dishes at an estate sale. The set was “His Majesty” by Johnson Brothers, and as soon as I saw it, I knew that I wasn’t going to leave the estate sale without it. I spent my entire budget that day to get the set.

Each year since that estate sale, we set our Thanksgiving table with vintage turkey dishes. Yes, they’re festive. But more than that, they’ve become part of our family’s story.

Maybe your family doesn’t set your Thanksgiving table with vintage turkey dishes. Every home has its own heirlooms, whether passed down or recently found. I would guess that there is something that returns to your table each year, whether it’s a familiar platter, a pie dish, or even a favorite casserole pan.

Southern dining room decorated for Thanksgiving with vintage turkey plates, plate wall, and warm candlelight.
A view of the dining room, where vintage and heirloom pieces set the scene for Thanksgiving dinner.

The History and Charm of Turkey China

Thanksgiving has been observed in the United States since the 1600s. It’s interesting to note that sometimes Thanksgiving was observed more than once in a year, and other times it didn’t even occur in autumn.

After Abraham Lincoln declared Thanksgiving a national holiday in 1863, English potteries like Spode and Mason’s began designing special china patterns for the American table, each featuring the proud bird itself.

Hundreds of years before disposable dinner plates began to appear at Thanksgiving gatherings, families were setting their tables with special Thanksgiving china to celebrate their special meal. Traditional Thanksgiving turkey plates endure in popularity even today for the nostalgia they carry and the way they link us to generations who gathered before us.

I wonder if those old English potteries every imagined that turkey dishes would adorn so many American Thanksgiving tables.

How to Set a Heritage-Inspired Table

We often plan the Thanksgiving food well in advance, but neglect to plan how we’ll set the table until it’s time to eat. With a little planning, this can be a simple and enjoyable task that creates a special experience for your guests.

When it’s time to dress the table, here’s how I make it easy but memorable:

  • Start with a Foundation: Choose a tablecloth made of quality materials in a neutral color. Doing so will give you a tablecloth that will last for multiple occasions for years to come. A neutral color will work for different holidays, and it will let the china patterns shine.
  • Layer with Meaning: Consider using a mixture of new and vintage pieces for balance. We want to use and enjoy our vintage pieces, but we don’t want to create an uncomfortable “museum” atmosphere for our guests. If you haven’t found vintage pieces you like or that fit your budget, think about using new pieces that echo vintage motifs, such as transferware-inspired borders or classic harvest scenes. Many of the vintage Thanksgiving turkey patterns are still produced today.
Product collage featuring Johnson Brothers His Majesty turkey plate, pewter charger, tortoise flatware, amber glassware, plaid napkins, and silver turkey serving bowl.
Mixing heirloom china with timeless textures and warm metals creates a collected Southern Thanksgiving table.
  • Bring in Seasonal Touches: Look to nature for ways to make your Thanksgiving table festive. Even when we’re on a budget, nature often gives us just what we need to decorate. Magnolia stems, pears, and dried hydrangeas are traditional Southern accents that can be easily found outdoors. Creating a special table doesn’t have to be about perfection. We can tell a story with gathered and found objects as well.
  • Blend Collections Gracefully: If you’re just starting your turkey plate collection, you may not have a full set of dinnerware to use yet. Don’t be afraid to mix and match your plates with solid dishes. If you have different partial sets, it can also be lovely to use them together.
Product collage showing gold chargers, brown vintage turkey plate, amber glass, wood candlesticks, brown linens, and gold turkey napkin rings.
A classic Thanksgiving table with golden tones, wood accents, and vintage turkey china for a timeless holiday look.

If you’d like to see how I’ve styled our Thanksgiving table through the years, you can revisit two earlier tables I’ve shared. Each one tells a different story:

Thanksgiving place setting with Johnson Brothers turkey plate, plum napkin, gold flatware, and amber glass.
A close-up of a Thanksgiving place setting layered with gold flatware, plum linen, and vintage turkey china.

A Table that Tells a Story

Every good Southerner knows how to spin a tale, and the pieces on our table become conversation starters. The table becomes a living scrapbook with items collected over the years. Perhaps your forks were passed down from a great aunt, or you found your plates on a cross-country road trip. Regardless of its origins, each piece holds a memory worth sharing.

People often tell me things like, “I wish my family did that growing up” or “We never did that at our house.” I’m here to tell you that it’s not too late.

Maybe it’s time for your family to write a new story. We forge new traditions with our families and loved ones by both honoring our heritage and the people present at our tables now. Every tradition starts somewhere; sometimes all it takes is a single plate.

Overhead view of Thanksgiving table with vintage turkey dishes, floral centerpiece, and amber glassware.
An overhead view of the Thanksgiving table layered with vintage plates, gathered florals, and family traditions.

In Closing

The truth about Thanksgiving is that the turkey is usually in the oven longer than it is on the table. Long after the last slice of pie is eaten, the memory of the table and the stories told around it are what propel us forward as a family.

The beauty of a Southern home is that we are united by what endures. The secret is that we get to choose what endures. I hope you’ll take this Thanksgiving as an opportunity to begin a new tradition or continue an old one with love and intention.

Explore More From this Series

If you enjoyed this article on setting your Thanksgiving table with vintage turkey dishes, we invite you to explore more from the series. Each article in this series celebrates the beauty of Southern living through the seasons. You can find the full collection on the homepage under Home for the Holidays: A Southern Season of Charm.

Abby Smolarsky2 Comments
Whole Southern sweet potato pie styled with vintage silverware, linen napkins, and fall table setting.

A Southern Sweet Potato Pie Recipe from a Vintage Southern Cookbook

(Part of the “Home for the Holidays: A Southern Season of Charm” series)

This article contains affiliate links. As an Amazon and LTK affiliate, I may earn a small commission if you make a purchase through my links, at no extra cost to you.

A Taste of Southern Nostalgia

Most people might guess that a typical Southern Thanksgiving meal would include a favorite Southern sweet potato pie recipe. But the truth is, I hadn’t found one that I really liked until now. Today I’m sharing this treasured recipe that I uncovered, just in time for Thanksgiving. It’s part of this year’s Home for the Holidays: A Southern Season of Charm series, where we’re celebrating meaningful traditions and nostalgic Southern flavors.

A few months ago, while I was thrifting, I stumbled across The Deep South Cookbook, by Southern Living in 1976. I mentioned in an earlier article with my Chicken Mull recipe, that it’s important to me that we keep our Southern cultural recipes alive. So, when I found this cookbook that was full of recipes from a by-gone era, I simply couldn’t leave it behind. (And the fact that it was only $1 was icing on the cake!)

Today we’re making a recipe that I discovered on page 55 of The Deep South Cookbook, which is Harvest Sweet Potato Pie. This recipe was submitted by Shirley Wise of Richmond, Virginia.

As the cookbook states, this recipe was “home-tested, so you can be sure of delicious dining!”

Abby Smolarsky holding The Deep South Cookbook by Southern Living, 1976, inspiration for a vintage Southern sweet potato pie recipe.
Abby with The Deep South Cookbook (Southern Living, 1976), the vintage treasure where she found this classic Harvest Sweet Potato Pie recipe.

A Cookbook Worth Keeping

This cookbook is far from beautiful. The cover decoration is an unmistakably mid-century scene with candles and a platter of roasted poultry. By modern standards, it’s almost an unappetizing image. But after opening the cover of the cookbook, it’s a pure delight. Beyond discovering the Southern sweet potato pie recipe, there are hundreds of other traditional recipes to explore.

The book is divided into states in the Deep South. Each section begins with a brief introduction and history of food in that state. Following the introduction, the pages are filled with simple, approachable recipes for home cooks. Each recipe was written and submitted by real Southern women whose names appear beside that recipe.

I won’t be experimenting with “South Georgia Squirrel Stew,” but today we’re going to make the Southern sweet potato pie recipe. After I share the recipe, I’ll also include a few modern changes that you could make to enhance the nostalgic Southern flavors for your pie this Thanksgiving.

Whole Southern sweet potato pie styled with vintage silverware, linen napkins, and fall table setting.
A classic Southern sweet potato pie, styled simply with vintage silverware and linens for a timeless holiday table.

The Original Harvest Sweet Potato Pie

Whole Southern sweet potato pie styled with vintage silverware, linen napkins, and fall table setting.
Belle Antiquarian (adapted from The Deep South Cookbook, 1976)

Harvest Sweet Potato Pie

A classic Southern sweet potato pie inspired by a 1976 recipe from The Deep South Cookbook, a Southern Living publication. This simple and comforting dessert highlights the timeless flavors of sweet potatoes, cinnamon, and milk in a flaky crust. It is a vintage favorite that feels just as welcoming on today’s holiday table as it did generations ago.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups mashed sweet potatoes
  • 1 tsp salt
  • 1 ½ cups milk
  • 2 eggs
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1 unbaked pie shell

Method
 

  1. Preheat over to 350 degrees.
  2. Combine all of the filling ingredients in a bowl, then beat until smooth.
  3. Pour into the pie shell.
  4. Place on the center rack and bake at 350°F for about 45 minutes, or until a knife inserted near the center comes out clean and the filling is just set. Begin checking at 30 minutes, as baking times may vary.

Notes

For a richer flavor, substitute part or all of the milk with buttermilk or evaporated milk. If using buttermilk, reduce the salt to ½ teaspoon and use 1¼ cups instead of 1½ cups. You can also replace half of the white sugar with light brown sugar for a hint of molasses. Try adding ¼ teaspoon nutmeg and a splash of vanilla extract for a more aromatic pie. Bake until the center is just set, then cool completely before slicing. Serve with lightly sweetened whipped cream or a sprinkle of cinnamon sugar for a classic Southern finish.
The recipe above is printed exactly as it appeared in The Deep South Cookbook (Southern Living, 1976). Baking times may vary depending on oven type, pie dish material, and the moisture level of your sweet potatoes. Begin checking for doneness at 30 minutes and continue baking until the center is fully set, about 45 minutes total.

Modern Touches for Today’s Kitchen

With only a few ingredients, and even fewer steps to pull this recipe together, I imagine that Mrs. Shirley Wise of Richmond, Virginia, made many of these pies in her time. As much as I love following a recipe exactly as it was written, I also enjoy experimenting with subtle changes that reflect today’s kitchens and ingredients.

To modernize and customize this recipe for my family, I made a few substitutions and additions. The Southern sweet potato pie recipe is delicious just as Mrs. Wise wrote it, but with a few changes, we can introduce a touch of warmth and brightness that is suitable for modern holiday tables.

Here are the ways I updated this Southern sweet potato pie recipe:

  • 1¼ cups buttermilk (instead of milk, reduce salt) – for tang and creaminess.
  • ½ cup white sugar + ½ cup light brown sugar – adds depth and warmth.
  • 1 teaspoon vanilla extract – enhances sweetness naturally.
  • ¼ teaspoon nutmeg – classic holiday spice that pairs well with cinnamon.
  • ½ teaspoon orange zest (optional) – brightens the flavor slightly; use sparingly so it doesn’t overpower the custard.

Optional variation: add 1 tablespoon melted butter to the filling for extra richness.

Slice of Southern sweet potato pie served on a fall plate with vanilla ice cream dusted with cinnamon.
A slice of sweet potato pie served with a scoop of vanilla ice cream and a touch of cinnamon — simple, classic Southern comfort.

Serving and Styling

While this pie is simple enough to throw together for a casual meal with the family, it’s also a thoughtful addition to holiday gatherings. We always set up a dessert buffet in our dining room for Thanksgiving, and this Southern sweet potato pie recipe will be included this year. (I’m already looking forward to enjoying a slice with a hot cup of coffee!)

I served mine in a white ceramic pie dish with some simple linen napkins and vintage silverware that I found at an estate sale. I used some fall themed plates and added a small scoop of high-quality vanilla ice cream on the side.

If you’d like to recreate this setup, here are a few of my favorite pieces and some of the kitchen tools I used while baking.

Southern-style kitchen counter with vintage pie plate, rolling pin, glass prep bowls, and a stand mixer surrounded by baking tools used to make a sweet potato pie.
Timeless kitchen essentials that make holiday baking a pleasure. Simple tools, classic materials, and a touch of Southern charm.

Why These Recipes Still Matter

When is the last time you ate sweet potato pie for dessert? Have your kids ever tasted it? Our country enjoys many different cultures throughout the different regions across our great land. In the North you’d probably expect to find cheesecake. In the Midwest, we would probably eat scotcheroos.

Unless we do something to preserve our traditions, they will continue to meld into one indistinguishable, bland culture that has forgotten the spice and flavors of the people who live in each region.

When I found this cookbook and came up with the idea of sharing one of the recipes, I intentionally looked for one that had very few ingredients. Anyone can make pie recipe, even a beginner home cook.

This holiday season, I hope you’ll slow down, honor the stories behind your favorite recipes, and make a little space in your kitchen for history to live again. Whether you’re baking with family, sharing dessert with friends, or simply enjoying a quiet slice with coffee, this sweet potato pie is a delicious reminder of how good the simplest things can be. And Mrs. Shirley Wise, if you’re out there, I loved your pie.

Explore More from This Series

Each article in this series celebrates the beauty of Southern living through the seasons. You can find the full collection on the homepage under Home for the Holidays: A Southern Season of Charm.

Each article in this series celebrates the beauty of Southern living through the seasons. You can find the full collection on the homepage under Home for the Holidays: A Southern Season of Charm.

Abby Smolarsky7 Comments
how to roast a pie pumpkin plus the best pumpkin muffin recipe

How to Roast a Pie Pumpkin (Plus The Best Pumpkin Muffin Recipe)

Somewhere along the way of making foods convenient, we seem to have overcomplicated the simplest of kitchen tasks. It’s easy to learn how to roast a pie pumpkin (sometimes called a sugar pumpkin) to use in your holiday baking, and you’ll be rewarded with the best tasting pumpkin for your favorite recipes.

Welcome back to the newest installment in our holiday series, Home for the Holidays: A Southern Season of Charm. Today I’m sharing the simple steps to roast your own pie pumpkins, which brings out the sweetest, richest flavors of the season. You’ll learn how to make pumpkin puree, talk about ways to store it, and explore how to cook with it. I’ll also link my family’s favorite pumpkin muffin recipe, and I know you’ll love it as well.

The other articles in this series are linked below. I hope you’ll browse through other reader favorites at your leisure.

What Is a Pie Pumpkin?

When I’m making homemade pumpkin puree, I usually opt for sugar pie pumpkins. Sugar pie pumpkins look just like the kind that you’d buy to carve a jack-0’-lantern, but they are much smaller. Sugar pie pumpkins are easily split into two to fit inside your oven to bake. But if you’re feeling adventurous, there are many varieties of edible pumpkins that provide rich, sweet flesh for cooking. You can see other types of edible pumpkins on the image that I’ve created below, and if you want to research more about edible pumpkins, you may enjoy this book.

There are many varieties of edible pumpkins. Flavors range from mild to savory to sweet.
Sugar pie pumpkins are smaller and sweeter than carving pumpkins — perfect for homemade purée.

How to Roast a Fresh Pie Pumpkin (Step-by-Step Guide)

If you’ve ever wondered how to roast a pie pumpkin at home instead of using canned puree, this simple guide walks you through each step.

Roasting a fresh pumpkin to make puree is a beginner-friendly kitchen task. All you need are a few kitchen tools and a little bit of time. Here you can see all the steps and equipment you’ll need, plus a few tips for storing and using your pumpkin puree. Keep reading for a link to my family’s favorite pumpkin muffin recipe!

how to roast a pie pumpkin plus the best pumpkin muffin recipe
Abby | Belle Antiquarian

Homemade Pumpkin Puree

Rich, smooth, and naturally sweet homemade pumpkin puree. Perfect for pies, muffins, soups, and all your favorite fall recipes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 2 cups puree
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Pie pumpkin (also called sugar pumpkin) about 2 ½ to 3 pounds
  • 1-2 tsp Olive or avocado oil. Optional, for lightly brushing the cut sides before roasting
  • 1 pinch Salt. Optional, helps draw out moisture and deepen flavor
  • Water for blending, as needed. Start with 1-2 tablespoons

Equipment

  • 1 Sharp chef's knife for safely cutting the pumpkin in half.
  • 1 Large cutting board sturdy and non-slip to handle round produce.
  • 1 Metal spoon or scoop to remove seeds and stringy pulp.
  • 1 Baking sheet a rimmed sheet pan to catch any caramelized juices while roasting.
  • 1 Parchment paper or silicone baking mat for easy cleanup and even roasting.
  • 1 High-speed blender or food processor to create smooth, creamy puree.
  • 1 Rubber spatula to scrape down the sides while blending.
  • 1 Glass storage containers or freezer-safe bags to portion and store your puree for later use.

Method
 

  1. Preheat the oven to 375*F (190*C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Prepare the pumpkin. Using a sharp chef's knife, carefully cut the pie pumpkin in half from top to bottom. Scoop out the seeds and stringy pulp with a spoon. (Save the seeds for roasting later, if desired.)
  3. Roast the pumpkin. Place the halves cut-side down on the prepared baking sheet. Brush lightly with oil, if using. Roast for 45-50 minutes, or until the flesh is tender when pierced with a fork.
  4. Cool slightly. Remove the baking sheet from the oven and let the pumpkin cool until easy to handle, about 10-15 minutes.
  5. Scoop and blend. Scoop the soft pumpkin flesh from the skin and transfer it to a blender or food processor. Blend until smooth, adding water one tablespoon at a time if needed to reach your desired consistency.
  6. Store for later use. Spoon the puree into airtight containers. Refrigerate up to 1 week or freeze in 1-cup portions for up to 3 months.

Notes

  • Storage: Keep fresh pumpkin puree in an airtight container in the refrigerator for up to 1 week, or freeze it in 1-cup portions for up to 3 months. Thaw overnight in the fridge before using.
  • Pumpkin Type: This recipe is best with pie pumpkins (also called sugar pumpkins). Avoid large carving pumpkins; they’re watery and less flavorful.
  • Texture Tip: For extra-smooth puree, blend roasted pumpkin in a high-speed blender or food processor while still slightly warm.
  • How to Use: Substitute homemade puree cup-for-cup for canned pumpkin in pies, breads, muffins, and soups.
  • Tip: Use a sturdy sheet pan, silicone baking mat, and a good immersion blender for effortless roasting and blending.
  • Make-Ahead Idea: Roast multiple pumpkins at once, cool completely, and freeze the extra puree to save time during the holidays.

This post may contain affiliate links. As an Amazon Associate and LTK Creator, I may earn a small commission if you purchase through my links.

Roast until the skins wrinkle and the flesh is fork-tender — that’s when the flavor is at its peak.

Cozy Pumpkin Muffin Recipe

Once your kitchen smells like roasted pumpkin, put that fresh puree to good use in some soft, spiced pumpkin muffins.

It’s not an exaggeration when I say that our kids absolutely adore my pumpkin muffins. They ask for them every fall, and a batch will usually only last us a couple of days. Now that we’re empty-nesters, they still request pumpkin muffins. I recently made a batch and gave them all to my daughter to take back to college.

If you have a big family, hungry teenagers, or you like to meal prep, these pumpkin muffins freeze well. Cool them completely and place them into freezer bags before storing them for future use.

There’s a reason the recipe is called The Best Pumpkin Muffins, because they really are! You can find the recipe linked here.

Serving Suggestions and Variations

Although the pumpkin muffins are perfect just as they are, it’s always fun to play around with fall flavors and different add-ins. We sometimes use chocolate chips, golden raisins, dried cranberries, or a streusel topping.

When you bake these pumpkin muffins with fresh pumpkin puree, the flavor and color will be a little richer than canned pumpkin. This small change makes a huge difference.

If you love pumpkin muffins like we do, try pairing them with a hot cup of cinnamon tea or a cream cheese spread.

In Closing

I hope that you see just how easy it is to make your own pumpkin puree by roasting a small sugar pie pumpkin. Before we get into the hectic holiday rush, take an hour this weekend to make some pumpkin puree for your fall pies, bread, and muffins. (Just pop it in your freezer until you need it!)

This holiday season we’re sharing recipes, traditions, and timeless décor in each of the Home for the Holidays articles. Be sure to bookmark Belle Antiquarian, subscribe below, and follow me on Instagram and Pinterest as we journey Home for the Holidays this season.

Home for the Holidays: A Southern Season of Charm

Previous: Natural Fall Décor: Simple Ways to Bring the Outdoors In

Next: A Classic Sweet Potato Pie Recipe from a Vintage Southern Cookbook

For the full Home for the Holidays archive, go here.

Homemade pumpkin purée — smooth, rich, and ready for your favorite fall baking recipes.

Abby Smolarsky6 Comments