Outdoor Entertaining: A Sweet September Welcome: Apples, Pumpkins & Firelight
And that’s a wrap! Another summer season is in the books. We’ve certainly enjoyed our share of sunny, steamy, spectacular days, but I’ll say what I say every year at this time: September is simply the best. If you have not yet had the chance to enjoy an island September evening outside, do it this year. It really feels different. The sun warms you rather than bakes you, and the difference is wonderful. Even with the inevitable Indian summer days we are sure to have, still the air is different. September evenings hint at a coming crispness, and the mornings will surely make you smile. So welcome, sweet September; I’m so happy you’re here.
Let’s do something really special to celebrate. How about an Apple & Pumpkin Evening? I’ve been wanting to do this for a while. The markets and roadside stands are suddenly full of both, and there’s something so satisfying about leaning all the way into those two ingredients while we can still comfortably eat outdoors. Engaging guests with food that feels both familiar and a little unexpected is a tasty way to welcome the season.
This event is not a formal dinner. It’s an outdoor gathering that starts in the soft light of late afternoon and drifts into evening. We’ll keep the menu focused – nearly everything starts with either an apple or a pumpkin – so the whole night feels intentional without being fussy. A fire pit is essential. It creates instant atmosphere, and we’ll use it later for dessert. For the table, keep things simple. A few small pumpkins and a bowl of mixed apples are really all the decoration you need. Wooden boards, linen or cotton napkins, and everyday glassware are perfect. You’ll want plates and small bowls for the savory bites, and mugs ready for when the warm cider comes out later. My favorite bamboo plates and spoons will be perfect here. Invite people for early evening. The beauty of this kind of gathering is that it has a natural rhythm–drinks and small plates while the light is still good, then dessert by the fire as the air cools. No one has to commit to a long night if they don’t want to, but most will stay longer than they planned.
Let’s begin with offering a few drinks. Start with a sparkling apple cider spritz that still feels light and summery, then add a richer pumpkin spice cream cocktail for those already leaning into fall, and include a pot of warm spiced cider to bring out once the temperature drops.
For the menu’s savory side, I’m keeping it easy and seasonal: crisp apple and cheddar crostini with honey, a simple pumpkin hummus with pita and vegetables, and a couple of bowls of maple-glazed pumpkin seeds and cinnamon apple chips. Nothing complicated, very doable.
For dessert, we head to the fire pit. Fire-roasted apples with pumpkin spice butter are the star – simple, fragrant, and exactly right for a September night. If you want something even easier, toss ordinary marshmallows with a little pumpkin pie spice and toast them between two thin apple slices. Either way, you’ll want to be outside for this part.
There’s a particular sweetness to evenings like this one. The day has been warm enough to spend outside without a second thought, yet the air carries just enough of a chill to make the fire feel necessary. Guests linger a little longer than they meant to. The apples and pumpkins on the table, the ones we cooked with and the ones we simply set out for color, start to feel just right for the season – summer’s chapter ends and a new one begins. I love that we can still gather like this. We can still set a table outside, still pass plates in the open air, still watch the sky change while we eat. September gives us that gift every year and we welcome it. So, here’s to soft light, to the first real apples of the season and to the little pumpkins that appear almost overnight. Let’s toast to a fire that keeps everyone outside just a little longer, and to the very best kind of in-between. Cheers to September.
Pumpkin Spice Cream Cocktail
Ingredients (per drink):
1½ ounces vodka or bourbon
1 ounce coffee liqueur
1 ounce pumpkin spice cream (recipe to the right)
Ice and a tiny pinch of pumpkin pie spice
Instructions:
Fill a rocks glass with ice. Pour in the vodka or bourbon and the coffee liqueur. Gently float the pumpkin spice cream on top by pouring it over the back of a spoon. Finish with a light dusting of pumpkin pie spice.
Pumpkin Spice Cream
Stir together ½ cup heavy cream, 1½ tablespoons pumpkin puree, 1 tablespoon maple syrup, and ¾ teaspoon pumpkin pie spice until smooth. It should be pourable. Make it ahead and keep it cold in the refrigerator.
Sparkling Apple Cider Spritz
Ingredients (per drink):
3 ounces fresh apple cider, well chilled
2 ounces prosecco or other dry sparkling wine
½ ounce orange liqueur (optional)
Splash of soda water
Thin apple slice and a cinnamon stick for garnish
Instructions:
Fill a wine glass or tall tumbler with ice. Add the cider, prosecco, and orange liqueur if using. Top with a splash of soda, give it one gentle stir, and garnish with an apple slice and cinnamon stick. For a nonalcoholic version, leave out the prosecco and liqueur and add extra soda or a bit of ginger ale.
Warm Spiced Cider
Ingredients (per drink):
½ gallon fresh apple cider
1 orange, sliced
2 cinnamon sticks
3-4 whole cloves
A few thin slices of fresh ginger
Instructions:
Combine everything in a pot or slow cooker and warm gently for at least 30 minutes (do not boil). Keep it on low throughout the evening. Ladle into mugs. A splash of bourbon or dark rum is optional.
Apple & Cheddar Crostini with Honey
Ingredients:
1 baguette, sliced on the diagonal
Soft or sharp cheddar (or a mix)
1-2 crisp apples, thinly sliced
Honey for drizzling
Fresh thyme leaves
Instructions:
Lightly toast the baguette slices. Spread each with cheddar, top with a thin apple slice, drizzle with honey, and finish with a few thyme leaves. Serve at room temperature.
Fire-Roasted Apples with Pumpkin Spice Butter
Ingredients:
Firm apples (Honeycrisp, Pink Lady, or Granny Smith)
Softened butter
Brown sugar or maple syrup
Pumpkin pie spice
Optional: chopped pecans or vanilla ice cream
Instructions:
Core the apples and cut them into thick wedges or halves. Mix a few tablespoons of softened butter with brown sugar or maple syrup and a good pinch of pumpkin pie spice. Spread the mixture on the cut sides of the apples. Wrap them loosely in foil or place them in a cast-iron skillet and set near the fire (or on a medium grill) until the apples are soft and the butter is bubbling and caramelized. Serve with an extra spoonful of the spiced butter and, if you like, a small scoop of vanilla ice cream.
Easy Pumpkin Hummus
Ingredients:
1 (15-ounce) can chickpeas, drained and rinsed
½ cup pumpkin puree
3 tablespoons tahini
2 tablespoons olive oil, plus more for drizzling
2 tablespoons lemon juice
1 small garlic clove
½ teaspoon ground cumin
¼ teaspoon pumpkin pie spice or cinnamon
Salt to taste
Pita, crackers, or sliced vegetables for serving
Instructions:
Add the chickpeas, pumpkin puree, tahini, olive oil, lemon juice, garlic, cumin, pumpkin pie spice, and a good pinch of salt to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust salt or lemon. Spoon into a bowl, drizzle with a little olive oil, and serve with warm pita, crackers, or crisp vegetables. This can be made a full day ahead.
