Two Cozy Fall Recipes with Apples and Pumpkin

Inside the Ingredients

By Nora Rae Pearl | Oct. 10, 2026

Fall, the season of sweaters and soups, has arrived. The two ingredients we will be seeing a lot of in the months to come are making their debut now: apples and pumpkins. But instead of baking pies, we’ve come up with one sweet and one savory recipe.

On the savory side, we present a Pumpkin and Sage Gnocchi, with potato dumplings in a creamy pumpkin sauce and fried sage on top. Then, for dessert, we have an Apple Custard Cake, a delightful combination of a lightly spiced batter and lots of apples. Seek out apples at Rennie Orchards or your favorite local U-pick, and squash and pumpkins from Second Spring Farm.

Pumpkin and Sage Gnocchi

A cozy and comforting meal that’s easy to prepare for a fall evening.

Ingredients
2 tablespoons sunflower oil
Handful of fresh sage leaves
2 tablespoons butter
3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/4 teaspoon ground nutmeg
1/2 cup pumpkin puree*
1 cup heavy cream
1/2 cup grated parmesan
Salt and pepper
1 pound gnocchi

To make: In a small frying pan, heat the sunflower oil over medium heat until hot. Add the sage leaves in a single layer and fry for 20 to 30 seconds—you’ll know they are done after they have curled and turned a darker shade of green. Place on a plate lined with a paper towel to drain excess oil, sprinkle with sea salt, and set aside.

Bring a large pot of water to a boil. While you are waiting for the water to boil, make the pumpkin cream sauce. In a small bowl, combine all of the spices and set nearby. In a large skillet, melt the butter over medium heat. Add the garlic, cook until golden, about one minute. Add all of the spices, cook for an additional 30 seconds. Stir in the pumpkin puree, followed by the heavy cream. Bring sauce to a simmer, then stir in the parmesan. Season with salt and pepper. Keep over a low heat while you cook your gnocchi.

Boil your gnocchi according to packaging instructions, then drain and add to sauce. Stir until smooth. Serve hot with fried sage leaves.

*To make pumpkin puree: Cut a small pumpkin in half and remove the seeds. Place cut side down on a parchment-lined baking sheet. Roast at 400 degrees until tender, about one hour. Let cool. Scoop out the insides, mash or puree until smooth.

Apple Custard Cake

This fall-inspired cake is reminiscent of bread pudding and can be served cold or warmed with caramel sauce and whipped cream.

Ingredients
7 medium apples*, peeled and cut into 1-inch chunks
6 tablespoons unsalted butter at room temperature
2 cups plus 2 tablespoons sugar
4 extra-large eggs, at room temperature
1 tablespoon vanilla extract
3/4 teaspoon kosher salt
2 cups all purpose flour
3/4 teaspoon cinnamon

To make: Preheat the oven to 425 degrees. Line a 8-inch or 9-inch springform pan with parchment on the bottom and sides. In a large bowl, beat butter with an electric mixer on medium speed until smooth. Slowly incorporate 2 cups of the sugar, 2-4 tablespoons at a time, beating well after each addition. Once all the sugar has been incorporated, beat the mixture for one minute. It will appear lightened and semi-sandy.

Beat in the eggs one at a time, fully incorporating each egg into the mixture before adding the next. Beat an additional 3 minutes after the last egg has been added or until the mixture has increased in volume and lightened in color. Beat in the vanilla and salt. Add the flour and cinnamon, beat on low speed until just combined. Gently fold in all of the apples. Pour into the prepared pan, smooth top. Sprinkle over the remaining 2 tablespoons of sugar.

Bake for 15 minutes, then lower the oven temperature to 350 degrees and bake for an additional 45-55 minutes until a toothpick inserted into the center comes out clean. Tent cake with foil if the top gets too brown. Allow to cool completely before removing from the pan.

*I prefer to use Honeycrisp, but any tart or firm apple will work well in this recipe.