Stop Buying These 20 Fall Pantry Staples, Homemade Is Cheaper and Tastes So Much Better

Grandma never bought half of the things we grab off the shelf every November. She made them, and they tasted better. These fall pantry staples take a few minutes and a few ingredients each, and most cost less than the store bought versions. From pumpkin pie spice to cranberry sauce, gravy and pie crust, here is how to stock a cozy kitchen before Thanksgiving, with how long each one keeps..

Pumpkin Pie Spice, the First of Your Pantry Staples

That little jar of pumpkin pie spice costs a few dollars. You can make a bigger, fresher one from five spices you probably already own. Google searches for pumpkin pie spice jumped to more than double their 90 day average in mid October, and a fresh blend smells so much stronger than a jar that has been sitting in the store. Use it in pies, muffins, oatmeal and your homemade pumpkin spice syrup.

You will need: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice, 1 1/2 teaspoons ground cloves

How to make it: Measure all the spices into a small bowl and whisk until the color is even, breaking up any lumps. Spoon into a clean, dry jar with a tight lid. Store away from the stove and sunlight for up to 6 months. Use 1 3/4 teaspoons for a standard pumpkin pie, or 1 teaspoon in a batch of muffins.

Pumpkin Spice Syrup for Coffee

Searches for pumpkin spice syrup recipes have been breaking out this fall, and once you make your own you will see why. Real pumpkin, brown sugar and warm spices simmer into a syrup that turns any cup of coffee into a cozy latte. One batch costs less than a couple of coffee shop drinks. Hot latte or iced?

You will need: 1 cup water, 3/4 cup sugar, 1/4 cup brown sugar, 1/3 cup pumpkin puree, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon vanilla

How to make it: Simmer the water and both sugars in a small pot until dissolved. Whisk in the pumpkin and spice and simmer gently 10 minutes, stirring. Take off the heat and add the vanilla. Strain through a fine sieve lined with a paper towel or cheesecloth for a smooth syrup. Keep in a jar in the fridge up to 1 week. Use 2 tablespoons per cup.

Chunky Cinnamon Applesauce, One of the Simplest Pantry Staples

Homemade applesauce is one of the simplest pantry staples to make, and it tastes like fall in a bowl. Mix sweet and tart apples for the best flavor and leave it chunky or blend it smooth. Kids love it warm with a sprinkle of cinnamon. Searches for how to store homemade applesauce are breaking out too, so the storage tip is below.

You will need: 3 pounds mixed apples (such as Gala and Granny Smith) peeled and chopped, 1/2 cup water, 2 tablespoons lemon juice, 2 to 4 tablespoons sugar or maple syrup (optional), 1 teaspoon cinnamon, pinch of salt

How to make it: Put everything in a large pot, cover and simmer over medium low heat 20 to 25 minutes, stirring now and then, until the apples are very soft. Mash with a potato masher for chunky sauce or blend for smooth. Cool and keep in the fridge up to 1 week, or freeze in containers up to 3 months.

Slow Cooker Apple Butter

Apple butter is not butter at all. It is apples cooked low and slow for hours until they turn dark, thick and spreadable, with a deep caramel flavor. The slow cooker does almost all the work, and your house will smell amazing. Spread it on toast or biscuits, or stir it into oatmeal.

You will need: 5 pounds apples peeled, cored and sliced, 1 cup brown sugar, 1/2 cup sugar, 2 teaspoons cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 1 tablespoon vanilla

How to make it: Put the apples, sugars, spices and salt in a slow cooker and stir. Cover and cook on low 10 hours until dark and very soft. Blend smooth with an immersion blender and stir in the vanilla. Cook uncovered on low 1 to 2 hours more until thick. Cool and keep in jars in the fridge up to 2 weeks, or freeze.

Fresh Cranberry Sauce, One of the Easiest Pantry Staples

If you have only ever had the can shaped kind, homemade cranberry sauce will surprise you. It takes three ingredients and 10 minutes, and it thickens as it cools. A little orange zest makes it taste bright and fresh. Make it up to a week before Thanksgiving to save time. Team can or team homemade?

You will need: 12 ounces fresh or frozen cranberries, 1 cup sugar, 1 cup water or orange juice, 1 teaspoon orange zest, pinch of salt

How to make it: Bring the sugar and water or juice to a boil in a saucepan. Add the cranberries and return to a boil, then lower the heat and simmer 10 minutes, stirring, until most berries burst. Stir in the zest and salt. Cool to room temperature, then chill. It keeps in the fridge up to 10 days.

Cream of Mushroom Soup Substitute for Casseroles

So many holiday casseroles start with one of the most common pantry staples: a can of cream of mushroom. This homemade version takes 10 minutes and tastes like real mushrooms and butter. One batch equals about one can, so you can swap it right into green bean casserole or a chicken bake. You control the salt too.

You will need: 3 tablespoons butter, 1 cup finely chopped mushrooms, 2 tablespoons minced onion, 3 tablespoons flour, 1/2 cup chicken or vegetable broth, 1/2 cup milk, 1/4 teaspoon salt, pepper

How to make it: Melt the butter and cook the mushrooms and onion 5 minutes until soft. Stir in the flour and cook 1 minute. Slowly whisk in the broth and milk and simmer, stirring, 2 to 3 minutes until very thick. Season and use right away, or chill up to 3 days.

Poultry Seasoning, the Pantry Staples Hero for Turkey

That little jar of poultry seasoning usually gets used once a year and then sits in the cabinet losing flavor. Mix your own fresh batch from dried herbs you probably already have. It is perfect for turkey, stuffing, gravy and chicken soup. The smell alone says Thanksgiving.

You will need: 2 teaspoons ground sage, 1 1/2 teaspoons dried thyme, 1 teaspoon dried marjoram, 3/4 teaspoon dried rosemary crushed, 1/2 teaspoon ground nutmeg, 1/2 teaspoon black pepper

How to make it: Mix everything in a small bowl, crushing the rosemary between your fingers. Store in a small airtight jar away from heat and light for up to 6 months. Use 1 to 2 teaspoons in a pan of stuffing or rub it over a turkey with butter.

Seasoned Stuffing Bread Cubes

Bags of stuffing cubes cost a lot more than the bread inside them. Cube a loaf of good bread, toss it with butter and herbs and bake it low until dry and crisp. They keep for weeks in an airtight container, so you can make them now and be ready for the big day. Stuffing or dressing, what does your family call it?

You will need: 1 loaf (about 1 pound) sturdy white or sourdough bread cut into 3/4 inch cubes, 1/4 cup melted butter, 1 teaspoon poultry seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon salt

How to make it: Heat the oven to 300°F. Toss the bread cubes with butter and seasonings and spread on 2 sheet pans. Bake 30 to 40 minutes, stirring halfway, until dry and lightly golden. Cool completely and store airtight at room temperature up to 2 weeks or freeze up to 3 months.

Make Ahead Turkey Gravy Base for Your Pantry Staples List

The most stressful 10 minutes of Thanksgiving is making gravy while everyone waits. Make it weeks ahead instead with roasted turkey wings. On the day, warm it up and whisk in the pan drippings for that fresh roasted flavor. It is a game changer for first time hosts.

You will need: 3 pounds turkey wings, 1 onion quartered, 2 carrots, 2 celery stalks, 8 cups water, 1 teaspoon thyme, 1/2 cup butter, 1/2 cup flour, salt and pepper

How to make it: Heat the oven to 425°F. Roast the wings with onion and carrots 1 hour until browned. Move to a pot with celery, thyme and water and simmer 2 hours. Strain; you should have about 6 cups of stock. Cook butter and flour together 5 minutes until golden, then whisk in the stock and simmer until thick. Season. Chill up to 4 days or freeze up to 3 months.

Sweetened Condensed Milk for Your Baking Pantry Staples

Ran out of sweetened condensed milk, one of the big baking pantry staples, in the middle of holiday baking? You only need milk and sugar and some patience. Slowly simmered, it thickens into the same creamy, sweet milk that goes into pies, fudge and magic bars. One batch makes about the amount in one 14 ounce can.

You will need: 2 cups whole milk, 2/3 cup sugar, 2 tablespoons butter (optional), 1/2 teaspoon vanilla

How to make it: Stir the milk and sugar in a heavy saucepan over medium heat until the sugar dissolves. Lower the heat and simmer gently, stirring often, 40 to 50 minutes until reduced to about 1 1/4 cups and slightly thick. It thickens more as it cools. Stir in butter and vanilla. Keep in the fridge up to 1 week.

Evaporated Milk

Evaporated milk is simply milk with a good part of its water cooked away, which makes it rich and creamy without any sugar. Pumpkin pie, fudge and creamy mac and cheese all use it. If the store is out the week of Thanksgiving, you can make your own in about 30 minutes.

You will need: 2 1/4 cups whole milk

How to make it: Pour the milk into a wide saucepan and bring to a gentle simmer over medium low heat. Simmer, stirring often so it does not scorch, 25 to 30 minutes until reduced to 1 cup. Strain if any skin forms. Cool and use right away, or chill up to 3 days. One cup is a little less than one 12 ounce can.

Brown Sugar in Two Minutes, a Pantry Staples Rescue

Brown sugar is just white sugar with molasses. If your bag has turned into a brick or you are out in the middle of a cookie recipe, make fresh brown sugar in two minutes. More molasses makes it dark brown sugar. It is soft and fragrant and works exactly like store bought.

You will need: 1 cup granulated sugar, 1 tablespoon molasses for light brown sugar or 2 tablespoons for dark

How to make it: Put the sugar in a bowl and add the molasses. Mix with a fork, then rub it in with your fingers until the color is even and there are no streaks. Or pulse in a food processor. Store airtight to keep it soft.

All Butter Pie Crust to Freeze

A homemade all butter crust is flaky, golden and tastes so much better than the boxed kind. The secret is to make it now and freeze it, so pie day is easy. Keep the butter very cold and do not overwork the dough. Need ideas for what to bake? Try our maple desserts for a crisp fall day.

You will need: 2 1/2 cups all purpose flour, 1 teaspoon salt, 1 tablespoon sugar, 1 cup (2 sticks) very cold butter cubed, 6 to 8 tablespoons ice water

How to make it: Whisk the flour, salt and sugar. Cut in the butter until it looks like coarse crumbs with some pea size pieces. Sprinkle in ice water a tablespoon at a time, tossing, until the dough holds together when squeezed. Divide into 2 discs, wrap and chill at least 1 hour. Keep up to 2 days in the fridge or 3 months in the freezer.

Homemade Breadcrumbs From Leftover Bread

Never throw out stale bread again, because it can become one of your most useful pantry staples. A few pulses in the food processor and a quick toast in the oven turn the ends of a loaf into golden breadcrumbs for meatballs, casseroles and that crunchy mac and cheese topping. Plain or Italian style, you choose.

You will need: 4 cups torn stale bread (about 6 slices), 1 tablespoon olive oil (optional). For Italian style: 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 cup grated Parmesan

How to make it: Heat the oven to 300°F. Pulse the bread in a food processor into fine or coarse crumbs. Spread on a sheet pan, toss with oil if using, and bake 10 to 15 minutes, stirring once, until dry and golden. Cool and mix in seasonings. Store airtight up to 2 weeks or freeze up to 3 months.

Chai Spice Blend for Your Fall Pantry Staples Shelf

If you love chai lattes, add this to your pantry staples. This warm blend of cinnamon, ginger, cardamom and cloves is a must for your spice drawer. Stir it into coffee, oatmeal, pancake batter or a batch of snickerdoodles. It also makes a sweet little homemade gift in a small jar with a ribbon.

You will need: 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 2 teaspoons ground cardamom, 1 teaspoon ground allspice, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground black pepper

How to make it: Mix all the spices in a bowl until evenly blended. Store in an airtight jar away from heat and light for up to 6 months. Use 1/2 teaspoon in a mug of coffee or tea with milk, or 1 to 2 teaspoons in a batch of cookies.

Pumpkin Puree From a Real Pumpkin

Canned pumpkin can be hard to find in November. Roast a small sugar pie pumpkin instead and blend it smooth. The flavor is fresh and a little sweet, and one pumpkin usually gives you enough for a pie. Use the big carving pumpkins for decoration only, since they are watery and stringy.

You will need: 1 sugar pie pumpkin (2 to 4 pounds), 1 teaspoon oil

How to make it: Heat the oven to 400°F. Cut the pumpkin in half and scoop out the seeds. Rub the cut sides with oil and place cut side down on a lined sheet pan. Roast 45 to 60 minutes until a knife slides in easily. Scoop out the flesh and blend until smooth. If watery, drain in a sieve 30 minutes. Chill up to 4 days or freeze up to 3 months.

Crispy Fried Onions for Green Bean Casserole

Those crunchy onions on top of green bean casserole are easy to make at home, and they taste fresher and crispier than the canned ones. Slice onions very thin, dip them in buttermilk and flour, and fry until golden. Try not to eat them all before they reach the casserole. Can you resist?

You will need: 2 medium onions very thinly sliced, 1 cup buttermilk, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, oil for frying

How to make it: Soak the onion slices in buttermilk 15 minutes. Mix the flour and seasonings. Heat 1 inch of oil to 350°F. Lift the onions from the buttermilk, toss in flour and fry in small batches 2 to 3 minutes until golden. Drain on paper towels and salt lightly. Store airtight at room temperature up to 2 days.

Stabilized Whipped Cream

Whipped cream from a can deflates in minutes. This homemade version gets a little cream cheese for extra body, so it holds its shape on pies for days in the fridge. It pipes beautifully and tastes like real cream, because it is. Make it the day before Thanksgiving and relax.

You will need: 1 cup cold heavy cream, 2 ounces cream cheese softened, 1/4 cup powdered sugar, 1 teaspoon vanilla

How to make it: Beat the cream cheese, powdered sugar and vanilla until smooth. Slowly pour in the cold cream while beating on low, then raise the speed to high and whip 2 to 3 minutes until stiff peaks form. Keep covered in the fridge up to 3 days.

Buttermilk in Five Minutes

So many fall recipes call for buttermilk, from biscuits and pancakes to cornbread and fried chicken. If you only need a cup, make a quick substitute with milk and lemon juice or vinegar. It curdles slightly and adds the same tang and tenderness to baked goods. No more half used cartons in the fridge.

You will need: 1 tablespoon lemon juice or white vinegar, about 1 cup milk

How to make it: Pour the lemon juice or vinegar into a measuring cup and add milk to the 1 cup line. Stir and let it stand 5 to 10 minutes until slightly thick and curdled. Stir again and use in place of 1 cup of buttermilk.

Salted Caramel Sauce

Homemade caramel sauce sounds scary but it takes about 10 minutes and four ingredients. Drizzle it over apple pie, pumpkin cheesecake, ice cream or a latte with your pumpkin spice syrup. A jar with a pretty label also makes a sweet hostess gift. Which of these pantry staples will you make first? Tell us in the comments.

You will need: 1 cup sugar, 6 tablespoons butter cubed, 1/2 cup heavy cream at room temperature, 1 teaspoon flaky salt

How to make it: Heat the sugar in a heavy saucepan over medium heat, stirring with a heat safe spatula, until it melts into an amber liquid. Carefully add the butter; it will bubble hard. Stir until melted, then slowly pour in the cream and boil 1 minute. Remove from heat and stir in the salt. Cool and keep in a jar in the fridge up to 2 weeks.