Prep & Serve Easy Fall Recipes at Your Pigeon Forge Cabin


Visiting the Great Smoky Mountains in autumn is a real treat — with colorful hues of brick red, sunflower yellow, eggplant purple, and pumpkin orange scattered across the leaves of this gorgeous mountainscape. Not to mention, there are so many 2021 fall events to explore, autumn treats to eat, Halloween activities to check out, and cozy moments to enjoy at your cabin — like soaking in the hot tub or sipping local moonshine by the fireplace. But you know what would make your vacation in Pigeon Forge this fall extra special? Yummy, easy-to-make fall recipes cooked in your cabin rental’s fully equipped kitchen! 

Cabins with Full Kitchens 
Yep, every one of our Pigeon Forge cabins features a kitchen that’s fully outfitted with everything you need to prep and serve meals, snacks, and drinks during your stay. No more overloading the car with loads of kitchen supplies! Our kitchens feature major and minor appliances, pots and pans, cooking cutlery, dishware, silverware, mugs, and glasses. Some even have bonus amenities, like a wine fridge or a specialty coffeemaker. All you need to bring are fresh ingredients and favorite recipes. Or pull up easy fall recipes from our blog on your phone — a few new favs are below! 

Pumpkin Ravioli with Pine Nuts & Sage | The Pioneer Woman
4-6 servings | Cut corners with wonton wrappers! | 30 minutes total

Filling Ingredients

  • 2 tbsp salted butter
  • 2 cloves garlic, finely chopped
  • 1 (15-ounce) can pumpkin puree
  • ¼ tsp kosher salt
  • ¼ tsp chili powder, plus more to taste

Ravioli Ingredients

  • ¼ cup pine nuts
  • ½ cup salted butter
  • 36 whole wonton wrappers
  • 1 egg
  • Black pepper, to taste
  • Fresh parmesan cheese (optional)
  • Fresh sage leaves, thinly sliced

Filling Directions

  1. Melt butter with garlic in a skillet over medium heat. Cook 1-2 minutes. 
  2. Add pumpkin puree, salt, and chili powder. Stir and cook over medium heat 4-5 minutes, until puree is slightly thickened.
  3. Remove from heat and let cool slightly.

Ravioli Directions

  1. Toast pine nuts in a small skillet over medium-low heat, tossing occasionally for 6-8 minutes or until golden brown. Remove from heat and pour nuts onto a small plate.
  2. In the same skillet, brown the butter by melting it over medium-high heat, letting it cook and bubble for an additional 4-6 minutes or until the foam is golden brown. Transfer it to a heatproof bowl.
  3. Lay out 18 wonton wrappers. Put 1 tablespoon of pumpkin filling in the center.
  4. Beat egg with 1 tablespoon of water. Using your finger, smear the egg mixture over the remaining surface of the wonton wrapper around the pumpkin filling. Place a clean wrapper on top, matching up the edges. Press the edges together and press out any air pockets. Repeat process quickly as wonton wrappers dry out fast! Keep wrappers covered to help. 
  5. Bring a pot of water to a boil. Drop 3 ravioli into the water at a time. Cook for about 2 minutes. Remove ravioli and place them on a plate.
  6. To serve, smear a little brown butter onto each serving plate. Place 3-4 ravioli on each plate, then spoon more brown butter on top. Sprinkle toasted pine nuts, black pepper, and shaved parmesan (if desired). Add sage and serve! 

Roasted Butternut Squash with Spiced Chickpeas | Bon Appetit
4 servings | Made in a single skillet! | 90 minutes total


  • 1 small butternut squash (about 1½ pounds)
  • ½ cup plain whole-milk Greek yogurt
  • 5 cloves garlic, 1 finely grated, 4 chopped
  • 2 tbsp fresh lemon juice, divided
  • Kosher salt
  • Freshly ground pepper
  • 4 tbsp olive oil, divided, plus extra for drizzling 
  • 1 (15-ounce) can chickpeas, rinsed and patted dry
  • 1 medium onion, chopped
  • 2 tbsp vadouvan or curry powder
  • 2 radishes, trimmed and very thinly sliced
  • 1 cup parsley, mint, and/or cilantro leaves
  • 2 tbsp pomegranate seeds (optional)


  1. Preheat oven to 425°F. Roast squash directly on the oven rack until a paring knife poked through the skin can slide easily through the flesh, about 50-65 minutes. Once squash cools slightly, trim ends, half lengthwise, and scoop out seeds. Tear/cut into large pieces, discarding the skin.
  2. Meanwhile, mix yogurt, grated garlic, and 1 tbsp of lemon juice in a medium bowl. Season with salt and pepper.
  3. Heat 2 tbsp of oil in a large skillet over medium-high heat. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. 
  4. Add onion and chopped garlic. Stir often until onion is translucent, about 5 minutes.
  5. Sprinkle in vadouvan/curry powder. Stir until chickpeas and onion are coated and the mixture is fragrant, about 1 minute. 
  6. Season with salt and pepper. Transfer to a medium bowl. Wipe out the skillet.
  7. Heat 2 tbsp of oil in the same skillet over medium-high heat. Cook squash pieces, cut side down, undisturbed until brown and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper.
  8. Spoon chickpea mixture over the squash, then dollop the reserved lemon-garlic yogurt around the skillet.
  9. Toss radishes, herbs, and pomegranate seeds (if using) with the remaining 1 tbsp of lemon juice in a small bowl. Drizzle with a splash of olive oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with ground pepper to taste. 

Easy Applesauce Cake | A Couple Cooks
12 servings | No mixing bowls required! | 40 minutes total


  • 1¼ cups all-purpose flour
  • ⅔ cup firmly packed brown sugar
  • 1 tsp ground cinnamon
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp kosher salt
  • 1 egg
  • ⅓ cup olive oil
  • ½ cup plain Greek yogurt
  • ½ cup unsweetened applesauce
  • 1 tsp vanilla extract
  • Powdered sugar, for dusting


  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. Using a fork, mix flour, brown sugar, cinnamon, baking powder, baking soda, and salt directly in the baking pan.
  3. Use your hands to make a hole in the center of the dry ingredients. Crack an egg into the hole. Add the olive oil, yogurt, applesauce, and vanilla. Using a fork, mix the ingredients until completely blended. Smooth the top of the batter with the side of a butter knife.
  4. Bake until the cake is fairly firm when you press lightly at its center AND a toothpick inserted in the middle comes out clean, about 25-30 minutes.
  5. Remove from the oven and leave on the counter to cool completely, about 1 hour. Leave the cake in the pan. Dust with powdered sugar. Cut into squares and serve!

Whipped up favorite family dishes or our easy fall recipes at your cabin rental in Pigeon Forge? Tag us on Facebook — we’d love to see what you create!