Tastes Better From Scratch

4 Mistakes That Keep Pumpkin Seeds From Getting Crunchy

Lauren Allen — Wed, 28 Oct 2026 13:00:00 +0000

It is carving week, which means a big bowl of pumpkin guts on the counter and a quick decision to make: toss the seeds or roast them. Roast them. More people are choosing to roast them more than ever, and for good reason. They are a free snack hiding inside every jack-o’-lantern, they are naturally crunchy and salty, and kids love helping clean them. Our Roasted Pumpkin Seeds need just 2 cups of seeds (about what you get from one pumpkin), 1 tablespoon of olive oil and salt. After you scoop the seeds, use the rest of the pumpkin for homemade Pumpkin Puree or a fun Dinner in a Pumpkin.

The ingredient list is short, but plenty of batches still come out chewy, scorched in spots or bland. These are the four mistakes that usually cause it, and how to fix each one.

1. Using seeds from the biggest pumpkin in the patch

A giant carving pumpkin is perfect for a jack-o’-lantern, but its seeds tend to be large and thick-shelled, and those can roast up tough instead of crisp. Our best tip is to buy a smaller pumpkin so the seeds are not super big. Smaller seeds roast more evenly, crisp all the way through and are easier to snack on by the handful. One pumpkin usually gives you about 2 cups of seeds, which is what the recipe calls for. A smaller pumpkin may give you a little less, so just scale the oil and salt down to match.

Already carved a giant one? Roast those seeds anyway. Just spread them out well, stir them often and plan on the full roasting time. If your seeds are a mix of sizes, roast the biggest ones on their own pan or pull the smaller ones out a few minutes early so nothing over-browns. Turning the seeds into a family project is half the fun, and they pair perfectly with any of our Halloween recipes.

2. Leaving pulp stuck to the seeds

Those orange strings hold a surprising amount of moisture, and any pulp left on the seeds will keep them from drying out. In the oven, the pulp also browns and burns long before the seeds are toasted, which leaves you with bitter, chewy spots. Scoop the seeds into a colander and rinse them well under running water, rubbing them between your fingers until every bit of orange pulp is gone. Some people find it easier to swish them around in a big bowl of water first so the pulp loosens, then finish in the colander.

It takes a few extra minutes, but this is the step that matters most. Clean seeds are dry seeds, and dry seeds are crunchy seeds. While you rinse, pick out any seeds that are cracked or flat and empty, since they brown much faster than the rest. Save the pumpkin flesh for something sweet like a Pumpkin Roll.

3. Roasting the seeds while they are still damp

Wet seeds steam in the oven instead of toasting, and that is the fastest route to chewy pumpkin seeds. After rinsing, pat the seeds dry with a towel, spread them out on a baking sheet and let them sit out overnight to dry. Our recipe builds in a full 12 hours of drying time, and it makes a real difference: the shells turn papery and dry, and they crisp up beautifully once they hit the oven.

The easiest way to plan for it is to carve the pumpkin in the evening, leave the seeds out on the counter while everyone sleeps, and roast them the next day. Spread them on paper towels or a clean kitchen towel instead of leaving them piled in a bowl, so air can reach every seed, and give them a quick toss before bed if you think of it. Even a few extra hours of drying beats putting damp seeds straight into the oven.

4. Crowding the pan and cranking up the heat

It is tempting to pile every seed onto one pan and roast them hot and fast, but crowded seeds steam and high heat burns the outsides before the centers are crisp. Spread the seeds in a single layer, drizzle with olive oil, sprinkle with salt and roast low and slow at 300°F for 35 to 45 minutes. Stir every 15 minutes so they toast evenly, and pull them when they are golden.

Toss the seeds with the oil and salt only after they are fully dry so the seasoning sticks instead of sliding off. Keep the seasoning simple: sea salt, seasoned salt or garlic salt, plus a pinch of cayenne pepper if you like them spicy. Let them cool completely, then store them in an airtight container in a cool, dry place for up to 2 weeks, or freeze them for up to 3 months. Snack on them straight from the jar, sprinkle them over homemade granola or use them to top our Whole Roasted Cauliflower. Get all the details in our Roasted Pumpkin Seeds recipe.

Pumpkin Bundt Cake

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Overnight Oats

Pumpkin Pie Spice

Sheet Pan Pumpkin Pancakes

Pumpkin Pancakes

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Buttery Homemade Toffee with Chocolate and Toasted Almonds

Lauren Allen — Tue, 27 Oct 2026 13:11:45 +0000

Our Homemade Toffee recipe is absolutely perfect, and makes a generous batch to break into pieces and share. I’m giving all my tips and tricks to make it fool-proof!

I promise anyone can make amazing Homemade Toffee!

I tested this recipe so many times, intentionally making every mistake that causes toffee to fail, so that I could give you all of the tips to make perfect homemade toffee (and even fix it if it separates).

What makes this toffee recipe special and unique? It’s the toffee to chocolate ratio and the thickness of the toffee. I wanted to make a toffee similar to the famous toffee from Garden Gate Chocolate that my in-laws gift their family and friends each year. It’s the best toffee I have had, and I knew when creating my own recipe that I wanted mine to be on the thicker side like theirs, with plenty of chocolate and crushed almonds.

Homemade Toffee is actually very easy to make, with just a few basic ingredients. You don’t even need a candy thermometer to make it. I share my fool-proof way to test if toffee is ready without using a candy thermometer so that no matter your altitude or humidity, your toffee will turn out perfect! You can also freeze the toffee for months.

My Free Gift Labels: This recipe makes a lot, so it’s perfect for gifting to family and friends. I use these cute candy gift boxes and our free printable toffee label or free Christmas label, printed on this square label paper.

Try more of my candy recipes, like Chocolate Peanut Butter Fudge, Chocolate Turtles, Rocky Road, Homemade Caramels, Oreo Balls, and Buckeyes!

Toffee Ingredients You’ll Need + Why They Matter:

Almonds: I like to toast whole almonds (toasting the nuts first gives them even more flavor) and then use my food processor to pulse them into very small pieces. Don’t pulse so much that you make almond butter, but you want really small pieces.

Salted Butter: Butter could be the most important ingredient for flavor, so use a good-quality brand like Kerrygold, Tillamook, Challenge, or Land O’Lakes. I prefer salted butter because it helps balance the sweetness of the toffee.

Granulated Sugar: Regular white granulated sugar is what you want here. As the toffee cooks, avoid scraping any sugar crystals from the sides of the pan back into the mixture, since they can cause crystallization.

Light Corn Syrup: helps prevent the sugar from crystallizing and gives the toffee a smooth texture. FYI, Light corn syrup is not the same thing as high-fructose corn syrup. Light corn syrup is just a form of glucose. I don’t recommend leaving it out.

Water: A small amount of water helps the sugar dissolve evenly at the beginning of cooking.

Vanilla Extract: Use pure vanilla extract if you can. Add it at the end, after removing the toffee from heat.

Chocolate: Quality chocolate really matters. I like Guittard or Ghirardelli semi-sweet chocolate chips. You can also use chopped good-quality chocolate if you prefer. Beware, cheap brands of chocolate chips will not melt well!

Flaky Sea Salt: I add a light sprinkle on top. It helps balance the sweetness and makes the chocolate flavor stand out. Maldon, Redmond Real Salt and Jacobsen Salt Co. are my favorite brands.

How to make Homemade Toffee:

Toast Almonds: Spread whole almonds evenly on a sheet pan and toast at 350°F for about 10 minutes, until fragrant and toasted. Let cool then chop by hand or in a food processor until they are very small crumbs, but don’t go too long or it will turn into almond butter. Line a 18×13-inch baker’s half-sheet pan with parchment and spread some of the chopped nuts evenly over the bottom.

Cook Toffee: Combine the butter, sugar, corn syrup, and water in a heavy-bottomed 4 or 5 quart saucepan over medium heat. Stir constantly until the butter melts and the mixture is smooth. Keep stirring slowly in a figure-eight motion without scraping sugar crystals from the sides; vigorous stirring and scraping can cause separation. Continue cooking, stirring often, until deep golden amber and 300°F (the hard-crack stage), about 12-18 minutes.

Pour and Cool: Immediately pour the hot toffee evenly over the prepared nuts and sprinkle the chocolate evenly on top. Gently tent with foil for 2-3 minutes, until the chocolate softens, then spread it into an even layer. Sprinkle with the remaining chopped almonds and optional flaky sea salt. Cool for 10-15 minutes, then refrigerate until completely hardened before breaking into pieces.

Store toffee in an airtight container at room temperature for up to 2 weeks, or freeze in an airtight freezer-safe container for several months. I like to share toffee as a holiday homemade food gift for neighbors, in these cute candy gift boxes.

Tips for Toffee Success:

Stir slowly and constantly. Use a figure-eight motion so the mixture cooks evenly (don’t stir vigorously or it will separate!), and avoid scraping sugar crystals from the sides of the pan back into the toffee.
Keep the heat steady. Don’t rush it with high heat. Toffee can go from perfect to burnt quickly, especially near the end, so keep the heat at the same steady temperature.
Cook to hard-crack stage: The toffee is ready around 300–310°F, or when a small amount dropped into very cold water hardens immediately and snaps when bent. I like to rely on the cold-water test along with the deep golden caramel color. (At higher altitude, the target temperature will be lower. See note below.)
Use the cold-water test. I prefer this over relying only on a thermometer. Drop a small amount of toffee into a cup of ice water. Mold it with your fingers—if it hardens and can snap/break, then it’s ready. If it still feels soft, keep cooking it.
Watch the color. The finished toffee should be a deep golden caramel color.
High altitude: Toffee reaches the correct stage at a lower temperature at higher elevations. If using a thermometer, subtract about 2°F for every 1,000 feet above sea level from the target temperature. (This is another reason I like the cold-water test rather than using a thermometer).

Toffee Troubleshooting:

My toffee separated: Lower the heat and keep stirring slowly. Add 1 tablespoon very hot water and continue stirring in a figure-eight motion until it comes back together. Add a little more hot water if needed.
My toffee is grainy: This usually happens when sugar crystallizes. Avoid scraping sugar crystals from the sides of the pan into the mixture, and stir gently rather than aggressively.
My toffee is soft or chewy: It was most likely undercooked. Make sure it reaches the proper candy stage (hard crack stage) before removing it from the heat.
My toffee tastes burnt: The heat was likely too high or it cooked too long. Watch it especially closely toward the end.
My chocolate won’t stick: Make sure the surface of the toffee isn’t wet or overly oily. Let the chocolate soften on the hot toffee before spreading, and let the finished toffee cool completely before breaking it apart.

How To Gift Homemade Toffee:

I am passionate about sharing treats and baked goods with my family, friends, and neighbors. It’s such an easy and sweet way to brighten someone’s day. As I was testing this recipe, I gave out so much toffee! My favorite way was by using these cute white candy boxes and a homemade label (choose from regular or Christmas themed). Print the labels on this square label paper. Check out my post of all of my neighbor food gifts!

Easy Toffee Recipe

This homemade toffee recipe combines rich, buttery crunch with a layer of chocolate for a sweet treat that’s hard to resist. Make a batch for holiday gifts, Christmas cookie trays, or a homemade candy worth keeping all to yourself!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 290kcal

Author Lauren Allen

Cost $20

Equipment

Baking Sheet
Pot
Food Processor
Candy Thermometer
Square Candy Boxes , for gifting
Free Christmas Toffee Label Printable , for gifting
Free Regular Toffee Label Printable , for gifting
Avery 2×2 Square Sticker Labels

Ingredients

2 cups whole almonds
3 cups salted butter*
3 cups granulated sugar
3 Tablespoons light corn syrup
3 Tablespoons water
1 1/2 teaspoons vanilla extract
18 oz high-quality chocolate chips (Guittard/Ghirardelli)
Flaky sea salt for finishing (optional)

US Customary – Metric

Instructions

Toast Nuts: Add whole nuts to a sheet pan, spreading into an even layer, and toast at 350°F for about 10 minutes, until fragrant and toasted. Allow to cool.
2 cups whole almonds
Chop Nuts: Add nuts to a food processor (or chop by hand) and chop into really small pieces. I like them in very fine crumbs, but not so chopped that you start to form almond butter! Set aside.
Prep Pan: Line a baker's half-sheet pan (18×13-inch) with parchment paper and spread 1 ½ cups chopped nuts evenly over the bottom.
Cook Toffee: In a 4- or 5-quart heavy-bottomed saucepan add butter, sugar, corn syrup and water. Cook over medium heat, stirring constantly until the butter melts and the mixture is smooth. Stir slowly and constantly in a figure-eight pattern. Do not scrape sugar crystals from the pan sides. (Stirring vigorously and scraping sugar crystals from the sides of the pot can both lead to the butter separating).
3 cups salted butter*, 3 cups granulated sugar, 3 Tablespoons light corn syrup, 3 Tablespoons water
Hard Crack Stage: Continue cooking, stirring in a slow figure-8 motion, until the mixture reaches 300°F (hard crack stage) and is a deep golden amber color (about 12-18 minutes). If cooking at high altitude, subtract 2°F for every 1,000 feet of elevation.
No thermometer? I prefer to test the toffee with an ice water test instead of using a thermometer. Drop a small spoonful of hot toffee into a glass filled with ice water. Use your fingers to press it together into a ball–it should feel hard and snap easily. If it feels soft and you can bend it without it breaking, continue cooking.
How to Fix Separated Toffee: If the butter appears to separate while cooking the toffee, lower the heat and stir in 1 tablespoon of very hot water (or a little more if needed) until the toffee comes back together. Be patient and whisk in a figure-eight motion.
Remove from heat and stir in vanilla extract.
1 ½ teaspoons vanilla extract
Pour Over Nuts: Immediately pour the hot toffee evenly over the prepared pan with the nuts. Immediately sprinkle chocolate evenly all over the top. Gently tent with foil and let it rest for 2-3 minutes, until chocolate has softened. Then spread chocolate into an even layer.
18 oz high-quality chocolate chips (Guittard/Ghirardelli)
Top With Almonds: Sprinkle remaining chopped almonds over the melted chocolate, and a sprinkle of flaky sea salt, if desired.
Flaky sea salt
Cool: Allow to cool for 10-15 minutes, then refrigerate until completely hardened, before breaking into pieces.
Store homemade toffee in an airtight container at room temperature or in the fridge for up to 2 weeks. Or freeze toffee in an airtight freezer-safe container for several months.

Video

Notes

Yield: Approximately 4 ½ lbs toffee. Serving Size: About 2 ounces.

Butter: If using unsalted butter, add 1 teaspoon fine sea salt.

Chocolate: Or use 2 cups chopped high-quality chocolate bars.

Nuts: I prefer almonds but you could also use pecans.

Stirring: Stir slowly and constantly in a figure-eight pattern; never scrape sugar crystals from the pan sides.

How to Fix Separated Toffee: If the butter appears to separate while cooking the toffee, lower the heat and stir in 1 tablespoon of very hot water (or a little more if needed) until the toffee comes back together. Be patient and whisk in a figure-eight motion.

High Altitude: Toffee will probably cook faster. I rely on the ice water test method rather than a thermometer, but if using a thermometer, subtract 2°F for every 1,000 feet of elevation from the target temperature.

Gifting Toffee: I use these white candy boxes and a homemade label (choose from regular or Christmas themed). Print the labels on this square label paper.

Nutrition

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Cinnamon Raisin Bread with a Buttery Swirl

Lauren Allen — Mon, 26 Oct 2026 17:04:21 +0000

Our homemade Cinnamon Raisin Bread recipe has plump raisins and a buttery brown sugar and cinnamon swirl. It makes two loaves, so you can freeze one for later, or gift a loaf to a friend or neighbor.

Let’s up your bread game with this Cinnamon Raisin Bread Loaf.

This Cinnamon Raisin Bread has been my favorite baking recipe lately! I took my popular homemade white bread recipe and added a buttery cinnamon swirl and raisins. This bread feels special, and I love how it makes two loaves so I can gift one to a friend. It makes the best cinnamon raisin toast, too!

Pro Tip: to avoid a gap between the cinnamon swirl and dough after it bakes, there’s a few things to be mindful of: Roll the dough up tightly and gently press down as you roll to get rid of air pockets in the dough. Use melted butter sparingly (just a really thin layer, enough to help the cinnamon-sugar stick). And, don’t let the dough over-proof on its second rise in the pan.

Try more of my bread recipes, like, Whole Wheat Bread, Multigrain Bread, Hamburger Buns, Peanut Butter Banana Bread, Lemon Zucchini Bread, Focaccia, Bread Bowls, English Muffins, and No Knead Artisan Bread!

How to make Cinnamon Raisin Bread:

Hyrdate raisins: Cover the raisins with hot water in a bowl, soak for 10 minutes, then drain completely and set aside.

Make Bread Dough: In a large bowl or stand mixer, combine the yeast, 2 cups warm water (105-115°F), and a pinch of the sugar or honey. Let rest 5-10 minutes until foamy and bubbly. Add the remaining sugar or honey, 3 Tablespoons butter, eggs, salt, and 3 cups flour, and mix. Add the drained raisins and another cup of flour and mix. With the mixer running, add flour ½ cup at a time, using 5 1/2-6 ½ cups total, until the dough pulls away from the bowl and feels smooth, elastic, and just slightly sticky to a clean finger. Add a little more flour if needed, but avoid too much; kneading will make it less sticky. Knead on medium speed for 4-5 minutes, or by hand on a floured surface for 5-8 minutes.

First Rise: Grease a large bowl with oil or cooking spray, add the dough, and turn to coat. Cover with a towel or plastic wrap and let rise in a warm place until doubled, about 1 ½ hours.

Shape, and Rise: Spray two loaf pans with cooking spray. Combine the brown sugar and cinnamon in a small bowl. Punch down bread dough and divide in half. Press each half into a rectangle and spread with 2 Tablespoons butter and sprinkle the cinnamon sugar mixture on top, leaving a 1-inch border. Roll each rectangle up tightly, pinch the ends closed, and place seam-side down in the prepared pans. Cover the loaves with a light, dry towel or plastic wrap sprayed with cooking spray. Let rise for 45-60 minutes, until the dough is about 1 inch above the pans.

Bake: Carefully remove the covering then preheat the oven to 350°F and bake for 35-40 minutes, until golden brown and hollow-sounding when tapped. Invert the loaves onto a wire rack and brush the tops with butter, if desired. Cool for at least 15-20 minutes before slicing. Enjoy!

Why is there a gap or air pocket above the cinnamon swirl?

Cause: This can happen when moisture in the butter and sugar create steam during baking, pushing the top crust away from the filling. Trapped air or over-proofing can also widen the gap.

To Prevent this: Roll the dough up tightly and gently press down as you roll to get rid of air pockets in the dough. Also, use melted butter sparingly (just a really thin layer–enough to help the cinnamon-sugar stick). And, don’t let the dough over-proof on its second rise in the pan.

Cinnamon Raisin Bread

This homemade Cinnamon Raisin Bread has a soft, enriched dough swirled with buttery cinnamon sugar and studded with raisins. Makes two loaves!

Course bread

Cuisine American

Prep Time 25

Cook Time 30

Rise Time 3

Total Time 3 55

Servings servings (2 loaves)

Calories 205kcal

Author Lauren Allen

Cost $4

Equipment

Ingredients

For the Dough

1 1/2 cups raisins
2 cups warm water , 105-115 degrees F
1 Tablespoon active dry yeast
1/4 cup honey or sugar
2 teaspoons salt
3 Tablespoons butter , softened or melted
2 large eggs
5 1/2-6 1/2 cups all-purpose or bread flour

For the Cinnamon Swirl

4 Tablespoons butter , melted
1/2 cup brown sugar
1 Tablespoon ground cinnamon

US Customary – Metric

Instructions

Soften Raisins: Place the raisins in a bowl and cover with hot water. Let soak for 10 minutes to soften, then drain completely and set aside.
1 ½ cups raisins
Make Dough: In a large bowl or stand mixer, combine the yeast, warm water, and a pinch of the sugar or honey. Let rest for 5-10 minutes until foamy and bubbly.
2 cups warm water, 1 Tablespoon active dry yeast
Add the remaining sugar or honey, butter, eggs, salt, and 3 cups of flour. Mix to combine.
¼ cup honey or sugar, 3 Tablespoons butter, 2 large eggs, 2 teaspoons salt
Add the drained raisins and one more cup of flour, mixing to combine. With the mixer running, add more flour, ½ cup at a time, until the dough pulls away from the sides of the bowl and is smooth and only slightly tacky.
Knead for 4-5 minutes on medium speed (or by hand for 5-8 minutes on a floured surface).
Rise: Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1 ½ hours.
Grease two loaf pans. Stir together the brown sugar and cinnamon for the filling.
½ cup brown sugar, 1 Tablespoon ground cinnamon
Punch down the dough and divide in half. Roll each half into a rectangle, brush with melted butter, and sprinkle with the cinnamon-sugar mixture, leaving a 1-inch border. Roll up tightly, pinch the ends to seal, and place seam-side down in the prepared pans.
4 Tablespoons butter
Cover and Rise Again for 45 minutes to 1 hour, until the dough crests about 1 inch above the pans.
Bake: Preheat oven to 350 degrees F. Bake for 35-40 minutes, until golden brown and hollow-sounding when tapped.
Cool: Invert onto a wire rack, brush with butter if desired, and cool at least 15-20 minutes before slicing.

Notes

Yield: 2 Loaves (24 slices). Serving Size: 1 slice.

Recipe adapted from our Homemade White Bread, with eggs added for a more enriched dough.

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Banana Cream Pie with Homemade Custard and a Cookie Crust

Lauren Allen — Sun, 25 Oct 2026 11:00:00 +0000

Our Banana Cream Pie layers fresh bananas and smooth homemade vanilla custard in a Nilla wafer crust. Finish it with whipped cream it’ll be the best Banana Cream Pie!

Homemade Banana Cream Pie Is Always Better

I know I’m a pie snob, but I’d argue store-bought is not worth the calories, and there’s just something about a homemade Banana Cream Pie that makes everyone happy! My recipe starts with a simple homemade vanilla wafer crust (or you could do graham cracker or traditional pie crust), then layers of rich vanilla custard, fresh bananas, and fluffy whipped cream. It’s one of those classic desserts that feels extra special but is surprisingly simple to make.

My biggest tip: Go slow tempering the eggs, and make sure to strain the final mixture in case there are any pieces of cooked egg. This is worth the extra step for a creamy and smooth pudding.

Try more of my pie recipes, like Coconut Cream Pie, Banoffee Pie, Lemon Cream Pie, Chocolate Cream Pie, Peanut Butter Pie, Pumpkin Pie, and Lemon Meringue Pie!

How to make Banana Cream Pie:

Bake Crust: Lightly grease a 9-inch pie plate with cooking spray. Pulse the Nilla wafers in a food processor, or crush them in a resealable bag with a rolling pin. Stir the crumbs and melted butter together in a bowl. Press firmly into the bottom and up the sides of the pie plate and bake at 350°F for 10 minutes. Cool completely on a wire rack before adding the filling.

Cook Custard: Whisk the egg yolks and cornstarch in a bowl until smooth and set aside. Whisk the sugar, salt, and milk in a large, heavy saucepan. Cook over medium heat, stirring often, until simmering. Very slowly pour a large ladleful of the hot milk into the egg mixture in a steady stream, whisking constantly to temper the eggs without scrambling them. Pour the tempered mixture back into the saucepan and whisk to combine. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat, stir in the butter and vanilla, and strain through a fine mesh sieve into a storage container. Press plastic wrap directly against the pudding and cool for 30 minutes.

Assemble, Chill, and Serve: Arrange the sliced bananas in an even layer in the cooled crust and pour the pudding over them. Press plastic wrap directly onto the pudding to prevent a skin, then refrigerate for at least 4-6 hours. Whip the heavy cream and powdered sugar until peaks form and smooth over the pie. Refrigerate uncovered for at least another 4-6 hours before serving.

Troubleshooting and Common Issues:

Why is my banana cream pie filling runny and not setting?
- Cause: The custard wasn’t cooked long or hot enough on the stove to activate and bind the cornstarch to the fat.
- Fix: Keep the heat on even medium the entire cooking time. Make sure the mixture comes to a full bubble on low heat and whisk constantly for 1 full minute until it’s thick before removing it from the heat.
Why does my custard have lumps or little egg pieces?
- Cause: The egg yolks were tempered too quickly, causing them to cook or scramble.
- Fix: Temper the eggs. Slowly pour and whisk a small amount of the hot milk mixture into the egg yolk/cornstarch mixture to temper the eggs before adding back to the saucepan. Strain the warm custard through a fine-mesh sieve to remove any egg pieces.
How do I prevent a film/skin from forming on top of the custard? Place a layer of plastic wrap directly against the surface of the warm pudding while it cools to prevent a skin forming on the outer layer of the custard.

Banana Cream Pie

This easy Banana Cream Pie recipe includes a fresh bananas in a homemade custard filling that holds together perfectly, layered inside a Nilla wafer crust.

Course Dessert

Cuisine American

Prep Time 1 20

Cook Time 25

Refrigeration 4

Total Time 5 45

Servings

Calories 325kcal

Author Lauren Allen

Cost $9

Equipment

Ingredients

Nilla Wafer Crust:*

2 cups Nilla wafers , crushed, (about 60 cookies)
⅓ cup butter , melted

Filling:

4 large egg yolks
1/4 cup cornstarch
2 1/2 cups whole milk
2/3 cups granulated sugar
1/4 teaspoon salt
2 Tablespoons butter , cut into pieces
2 teaspoons vanilla extract
3 large firm bananas , sliced

Whipped Cream Topping:

1 1/2 cups heavy whipping cream
3 Tablespoons powdered sugar

US Customary – Metric

Instructions

Prepare the Crust: Preheat oven to 350 degrees F. Add Nilla wafers to a food processor and pulse until crumbs (or crush them in a resealable bag, with a rolling pin). Add cookie crumbs to a bowl and stir in melted butter. Use the back of a measuring cup to press mixture firmly into the bottom and up the sides of a 9'' pie plate. Bake for 10 minutes. Allow to cool completely before adding the filling.
2 cups Nilla wafers, ⅓ cup butter
Banana Pudding: Mix egg yolks and cornstarch in a bowl until smooth. Set aside. To a large saucepan, add sugar, salt and milk to a large, heavy saucepan and whisk to combine. Cook over medium heat, stirring often, until it comes to a simmer.
4 large egg yolks, ¼ cup cornstarch, 2/3 cups granulated sugar, ¼ teaspoon salt, 2 ½ cups whole milk
Spoon a big ladleful of simmering milk out of the pot, and very slowly whisk the milk into the egg yolk mixture, whisking constantly as you pour a slow steady stream, to temper the eggs (warm them up slowly, without scrambling them).
Pour the tempered egg mixture into the saucepan, whisking to incorporate. Cook, stirring constantly over medium heat, until the mixture has thickened (thick enough to coat the back of a spoon).
Remove from heat and stir in butter and vanilla extract. Strain pudding through a fine mesh sieve, into a storage container. Lay a piece of plastic wrap directly over the pudding to prevent a skin from forming. Allow to cool for 30 minutes.
2 Tablespoons butter, 2 teaspoons vanilla extract
Slice bananas into the bottom of the nilla wafer crust. Pour pudding over the top. Place a small piece of plastic wrap directly on the surface of the pudding, so a skin doesn’t form. Refrigerate for at least 4-6 hours.
3 large firm bananas
Whip Cream: Add heavy cream and powdered sugar to a mixing bowl and whip until peaks form. Smooth whipped cream over the top of the pie.
1 ½ cups heavy whipping cream, 3 Tablespoons powdered sugar
Refrigerate for at least 4-6 hours before serving.

Video

Notes

Yield: 1 Pie or 12 pie slices. Serving Size: 1 slice.

Can I use a different type of pie crust? Yes, you can use a traditional butter pie crust that has been blind baked, or a graham cracker crust.

Make Ahead Instructions: Nilla wafer crust can be made several days in advance, stored at room temperature or in the freezer. Banana Cream Pie can be made 2-3 days ahead, but I recommend adding the bananas while serving the pie, and not placing them inside, so they don’t get brown.

Freezing Instructions: Don’t add bananas, but otherwise make as instructed. Allow the pie to cool completely then wrap in plastic wrap and a layer of aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight.

Gluten Free: Use gluten free vanilla wafers. These are my favorite!

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I originally shared this recipe November 2017. Updated November 2019, November 2023, and October 2026.

10 Make-Ahead Dinners That Save Your Busiest Nights

Lauren Allen — Fri, 23 Oct 2026 21:30:36 +0000

These make ahead dinners let busy nights take care of themselves with almost no last-minute effort.

Some weeks call for dinner to already be halfway done before the day even starts, and that’s exactly what this list is for. Each of these dinners can be prepped, cooked, or assembled ahead of time, then reheated when hunger hits.

From slow-simmered chilis to freezer-friendly casseroles, these recipes hold up beautifully after a day or two in the fridge, or even longer in the freezer. Batch cook on a slower day and future you will be grateful.

1.

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Slow Cooker Pot Roast turns tougher cuts of beef into a fall-apart tender dinner that reheats just as well as it tastes the first night.

2.

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Made ahead and reheated in a slow cooker, Creamy White Chicken Chili tastes even better the next day, once the flavors have had time to settle.

3.

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Slow Cooker Three Cheese Ziti can be assembled the night before and left to cook low and slow the next day for an effortless dinner.

4.

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This freezer-friendly favorite, Turkey Chili, is easy to double so there is always a batch ready to pull out on a busy night.

5.

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Beef Stew only gets better with a day in the fridge, making it one of the easiest make-ahead dinners to keep in rotation.

6.

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Assembled ahead and baked when it is time to eat, Chicken Tetrazzini is a creamy, cheesy casserole that reheats beautifully.

7.

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Baked in a covered baking dish, Pizza Casserole comes together in advance and bakes up bubbly and hot, no last-minute prep required.

8.

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Roasted Vegetables

Buckeye Recipe

Colorful Roasted Vegetables with Garlic and Herbs

Lauren Allen — Thu, 22 Oct 2026 11:00:00 +0000

Our fool-proof Roasted Vegetables recipe works with a variety of vegetables, like brussels sprouts, butternut squash, red bell pepper, and red onion. It’s the perfect vegetable side dish for practically any entree.

When Roasted Veggies become the star of dinner.

I’d argue Roasted Vegetables is the easiest way to love veggies. I love how the oven brings out their natural sweetness and gives them those delicious caramelized edges. This recipe is so easy to prep (and prep ahead of time!) and it’s customizable with whatever vegetables you have on hand.

My biggest tip: A little space on the pan makes a difference: crowded vegetables steam instead of getting crisp. Use two pans on separate oven racks if needed, and swap their positions halfway through cooking. Cut hard vegetables into similar sizes; if you add softer vegetables, leave those in larger pieces, so that everything cooks at the same time. This is my favorite large baking sheet for roasting veggies.

Try more of my side dish recipes, like Baked Beans, Broccoli Apple Salad, Pomegranate Salad, Green Bean Casserole, Cornbread Dressing, and Frog Eye Salad!

How to Roast Vegetables:

Season Vegetables: Place the vegetables on a sheet pan and drizzle with olive oil. Season all over with salt and pepper, then add the herbes de Provence and garlic. Toss well to coat evenly and spread into a single layer, trying not to let the vegetables touch. Use two pans if needed, (or an XL baking sheet).

Roast: Bake at 400°F for 20 minutes, tossing the vegetables and rotating the pan 180 degrees halfway through cooking.

How to Roast Vegetables in the Oven

This easy Roasted Vegetables recipe works with a variety of vegetables, like brussels sprouts, butternut squash, red bell pepper, and red onion, and is the perfect side dish to practically any entrée.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 161kcal

Author Lauren Allen

Cost 6

Equipment

Baking Sheet

Ingredients

1/2 lb brussels sprouts halved (if very large than cut into fourth's)
2 cups chopped butternut squash (about 10 oz), cut into ¾ inch cubes
1 red bell pepper cut into 1 inch pieces
1 small red onion , chopped into 1 inch pieces
2 Tablespoons olive oil
2 cloves garlic , minced
1 teaspoon herbes de provence
salt and freshly ground black pepper

US Customary – Metric

Instructions

Tip to Chop Vegetables: Cut hard vegetables into similar sizes (i.e. butternut squash, sweet potatoes, carrots and brussels sprouts), and softer vegetables in larger pieces (broccoli, bell pepper, asparagus, zucchini, brussels sprouts, green beans) so that everything cooks at the same time.
Preheat oven to 400 degrees F.
Season: Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.
½ lb brussels sprouts, 2 cups chopped butternut squash, 1 red bell pepper, 1 small red onion, 2 Tablespoons olive oil, 2 cloves garlic, 1 teaspoon herbes de provence, salt and freshly ground black pepper
Roast vegetables at 400 degrees for about 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking. If using two sheet pans, place one in the top-third of oven, and one in the bottom-third of oven, and rotate half way through cooking.

Video

Notes

- Chopping Size matters: Cut hard vegetables the same size so they are done at the same time. If adding soft vegetables with harder vegetables, leave them in bigger pieces. For example, if cooking zucchini with butternut squash, leave the zucchini in longer spears, or cut the butternut squash into smaller pieces, so they cook at the same time.

- Don’t overcrowd pan – overcrowded vegetables will steam, instead of roast and get crispy. Use two pans, if necessary, and place them on two different racks in the oven, then swap placement halfway through cooking.

Nutrition

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*I originally shared this recipe in December 2014. Updated December 2018, February 2024 and October 2026.