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Three Reasons Fall is for Foodies

Recipe | October 06, 2017

Oh, Fall, the Autumn, the season of change, and the season of the harvest. Also Season of the Witch, but that’s for another blog. Yes, the best time of the year is here, where the trees are beautiful shades of yellow, auburn, and brown. The air is crisp. The apples are crisper, and you can finally buy a PSL. Now, while you’re digging out your favorite jacket and jeans, we at Epare got ourselves some pumpkin cheesecake and determined the three reasons Fall is for foodies.

1. Pumpkin. Everything.

So pumpkins, your favorite gord, have a long history in North America, and this is the time of year the orange gord is finally in season! Pumpkins don’t have much of a flavor by themselves, and really it’s more of an aesthetic thing than anything you want to eat. However, the thing about Pumpkins, is that thanks to their mild flavoring and delightful hue, you can grind up some nutmeg, ginger, and cinnamon (also the flavors you get in your PSL) and have yourself an amazing pumpkin pie. In fact, we went ahead and snagged a great recipe from for Pumpkin Pie!

  • 1 (15 ounce) can Pumpkin
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust


  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

2. Vegetables!

While you’re enjoying your pumpkin pie everything, you don’t want to miss out on some delicious in-season vegetables! Fall is the Harvest season, after all, and while you’re probably musing about corn or maybe apples, have you considered: Artichokes?

That’s right, while they tend to come in during the spring, Autumn Artichokes come around in smaller (but equally delicious) batches. It makes for a surprising and delicious appetizer or salad that’s in-season!

Also, frost kissed cabbage, as opposed to regular cabbage, has more of a sweet taste to it. Perfect for a salad!

3. Leftovers.

Between Halloween Candy and Thanksgiving Dinner, the Autumnal season has become the concrete, no questions, 100% undeniable CHAMPION of Leftovers. Summer? Winter? They are nothing compared to that monstrosity of a turkey sandwich created every Black Friday.

Epare has some great ways to get creative with leftovers, my personal favorite being the ice cube tray. Why? Well, it can pull double duty: Not only does it freeze leftovers but it doubles as a portion control mechanism.  Everyone knows the feeling of freezing half a batch of uneaten chili, only to have it available for the next family get together. What about the nights you are flying solo and would love a small bowl?  Grab a few cubes and you have dinner for one, plus you still have the rest of your chili “Sitting on Ice” for another time.

For all your Foodie needs year round, check out Epare’s collections of herb mills and lifestyle hacks. Also, show us your pies (or just your PSLs) on Instagram!

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