It’s that time of year when the weather cools down, the leaves start changing colors, and we start to see pumpkin flavors pop up EVERYWHERE. As much as we love summer, we love the coziness of Fall, the warm colors that come with it, and the comforting food we begin to indulge in as we approach the holidays. Below are some of our favorite Fall recipes that can be shared with family and friends.
Maple Pumpkin Trail Mix
Credit: Slim Pickins Kitchen
- ¼ cup pure maple syrup
- 1 ½ teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
- ⅔ cup pecan halves
- ⅓ cup roasted pumpkin seeds
- ⅓ cup sunflower seeds
- ⅓ cup sliced almonds
- ⅓ cup dried cherries
- ¼ cup Life’s Grape Classic Vine Dried Grapes
- ⅓ cup cinnamon chips (optional)
- ⅓ cup dried apricots (optional)
- Line a baking sheet with parchment paper.
- In a large saucepan add maple syrup on medium-high heat until it begins to boil.
- Stir in pumpkin pie spice, salt, and nuts, Stirring frequently until the syrup has reduced and the nuts have caramelized. This will take 3-5 minutes
- Spread mixture evenly on the baking sheet and before the candied nuts harden completely add the cherries, apricots, vine-dried grapes and cinnamon chips to the baking sheet.
- Once the mixture is completely cool and harden break apart into pieces and store in an airtight container
Fat Free Pumpkin and Vine-Dried Grape Biscuits
Credit: Fat Free Vegan
- 2 cups white whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoons cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- ¼ cup Life’s Grape Mini Vine Dried Grapes
- ½ cup pumpkin (canned or cooked)
- ½ cup plain soy milk (more if needed)
- 1 tablespoon lemon juice
- 1 ½” - 2” biscuit cutter or glass cup
- Preheat oven to 425 degrees Fahrenheit and lightly oil a baking sheet.
- Mix the dry ingredients together including vine dried grapes.
- Add the pumpkin and mix until crumbly (do not over mix).
- Combine the soy milk and lemon juice and add to dry ingredients mixture. Stirring until a soft dough forms.
- If the flour is not all moist and combined, add a teaspoon of soy milk until dough forms into a ball
- Turn our dough onto a well-floured surface and sprinkle the top lightly with flour.
- Roll out until ¾ inches thick. Using a 1 ½” - 2” wide biscuit cutter or glass dipped in flour. Press down without twisting to cut 12-15 biscuits.
- Place the biscuits, sides lightly touching, on to the oiled baking sheet.
- Bake until tops are lightly browned. This will take 9-11 minutes.
Oatmeal Rum Vine-Dried Grape Pie
Credit: The Gold Lining Girl
- 12 ounces of Life’s Grape Classic Vine Dried Grapes
- ¾ cup dark rum
- ¼ cup water
- 1 store bought refrigerated pie crust
- 1 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 4 large eggs
- 1 cup light corn syrup
- ¼ cup butter, melted
- 2 teaspoons vanilla extract
- 1 ½ cups old fashioned oats
- Store bought whipped cream
- In a small saucepan, bring raisins, rum, and water to a boil over medium-high heat.
- Reduce heat to low, and simmer for 2 minutes.
- Remove from heat and let sit for 30 minutes. Drain remaining liquid.
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- In a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt.
- Add eggs, corn syrup, melted butter, vanilla, oats, and vine-dried grapes.
- Pour into prepared crust.
- Bake at 350 degrees for about 45 minutes, or until edges are golden, and the center appears set.
- Set on a wire rack to cool completely. Cut and serve.
- Garnish with whipped cream.
Let us know if you end up trying out any of these recipes or create a recipe of your own. Be sure to tag us on social @lifes_grape if you ever incorporate any of our vine dried grapes into your fall recipes at home, we’d love to see it and share.