With the wide variety of color cascading down the Smoky Mountain trees, fall has always been a favorite time to visit Pigeon Forge. You can enjoy cool mountain mornings and gorgeous foliage all around you—and what better place to do that than from one of our Pigeon Forge cabins?
Our Pigeon Forge cabins have everything you’re looking for in a Smoky Mountain getaway. We have rocking-chair porches with sweeping views of the Smokies. We have entertaining amenities like game tables, outdoor hot tubs, and theater rooms. We even have the comforts of home, like plush living spaces, flatscreen TVs, and king-size beds.
And, of course, all our cabins come equipped with full-size kitchens. In our cabins, you’ll have convenient access to all major appliances and all the extras you won’t have room to pack. Things like coffeemakers and blenders make your life in the cabin that much easier—and they make eating in the cabin a breeze!
If you want to save tons of money and make special Pigeon Forge memories, plan to cook in the cabin for at least a few meals during your fall retreat. You can stop by the farmers market and get some fresh fall produce like apples, kale, sweet potatoes, butternut squash, pears, and pumpkins. And use them to whip up simple recipes that can feed even the hungriest crew.
For a few ideas, here are three easy recipes for your Pigeon Forge getaway this fall. These recipes take advantage of the produce that’s in season, and you can make each with only 10 ingredients or less!
Pumpkin Pancakes | allrecipes.com
What’s better than waking up to a plate of homemade pancakes with warm syrup and melted butter? Your Pigeon Forge getaway is a perfect time to make these special family memories, and for the fall, we recommend this delicious twist on the classic pancake recipe.
1 ¼ cups all-purpose flour
¼ cup white sugar
2 tsp baking powder
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup milk
½ cup pumpkin puree
1 egg, beaten
1 tbsp vegetable oil
In a large bowl, sift the first five ingredients together. Then, whisk the milk, pumpkin, egg, and oil together. Pour the milk mixture into the flour mixture and stir until just moistened. Note: batter will be slightly lumpy.
Heat a lightly oiled griddle over medium-high heat to 350 degrees. Drop batter by large spoonfuls onto griddle and cook until bubbles form and edges are dry (1 to 3 minutes). Flip and cook the same length of time on the other side. Repeat with remaining batter.
Zuppa Toscana | food.com
Soup is a great option for feeding a crowd during your Pigeon Forge stay, and this soup, featuring yummy fall foods like russet potatoes and kale, is a sure crowd-pleaser. A copycat recipe from the Zuppa Toscana at Olive Garden, this recipe tastes just like the restaurant’s, and all you need is 9 ingredients!
1 lb Italian sausage (mild or hot)
2 8-oz cans chicken broth
1 quart water
2 large russet baking potatoes, sliced in half and then in ¼-inch slices
1 large onion, chopped
2 garlic cloves, minced
¼ cup bacon bits (optional)
2 cups kale, chopped
1 cup heavy whipping cream
Brown sausage in your soup pot. Then add chicken broth and water to pot and stir. Place potatoes, onion, and garlic in the pot. Cook on medium heat until potatoes are done. Add bacon. Add salt and pepper to taste. Simmer for 10 minutes and turn to low heat. Add kale and cream. Heat through and serve.
Butternut Pudding | rachaelray.com
Tap into the sweet side of a favorite fall ingredient with this dessert recipe for butternut squash. This recipe was created by the 30-minute chef Rachael Ray—so you can bet it’s yummy and doable even for the greenest chefs in the kitchen.
2 10-oz packages butternut squash puree, thawed
1 14-oz can coconut milk
½ cup pure maple syrup
Preheat oven to 325 degrees. Blend squash, coconut milk, eggs, and syrup together. Pour into an 8-inch baking dish. Place dish in roasting pan and pour boiling water halfway up the dish to make a water bath. (This will keep the squash from drying out and cracking.) Bake for 1 hour. Top with fresh whipped cream.