Autumn Attractions & Fall Foliage

It’s nearly peak leaf peeping season here in the Hudson Valley, and our gorgeous mountain views and quaint country roads are stunningly adorned with spectacular hues of gold, burgundy and crimson.  

The foliage this year is especially brilliant, and with so many fantastic fall activities and harvest attractions to explore, there’s never been a better time to plan your visit to the Hudson Valley.

There’s nowhere more beautiful than the Hudson Valley in autumn, and no place in the Hudson Valley offers visitors a better opportunity to experience this beauty than Minnewaska State Park.  

The white austerity of the Shawangunk Ridge affords sweeping panoramic views of sapphire blue sky-lakes which contrast magnificently against regal gold and burgundy foliage.  It’s truly a sight to behold.

Visitors to the Hudson Valley can take advantage of exciting harvest attractions while enjoying the scenic views.  

Offering traditional October activities like pumpkin picking, hayrides, corn mazes and more, a trip to nearby Kelder’s Farm and Saunderskill Farms is a great way to get out and experience the height of the season.

Of course, Halloween is right around the corner, and there’s no better way to get into the spirit than a terrifying trip to the Headless Horseman Hayrides and Haunted Houses.

Now celebrating it’s 20^th year, this horrifying Halloween attraction has been named “#1 on the Planet” by The New York Daily News.

This year’s scream-fest promises to be better than ever, featuring the Glutton's Slaughter House, The Root Cellar, Dark Harvest Corn Maze, Nightshade Greenhouse, The Feeding, Dahlia Blood's Manor, and other terrifying treats.

Whether you’re looking to enjoy the magnificent beauty of our stunning fall foliage and take advantage of traditional harvest happenings, or if you prefer to hurtle headfirst into Halloween horror, the Hudson Valley is the place to be to experience the best autumn attractions and activities.

The Hudson Valley Resort & Spa is ideally located within minutes of these and other exciting opportunities for fall fun!  That's why we're offering guests a free Hudson Valley Fall Foliage driving tour to help you celebrate the season!  

Featuring an 18 hole championship golf course, a full-service European spa and fitness center with Jacuzzi, sauna and steam rooms, heated indoor pool, tennis and basketball courts, game room and more, it’s the perfect place to stay while exploring the Hudson Valley!

So call or click today, and we'll help you make the most of your stay!

http://hudsonvalleyresort.com

Kick the can! Try this fresh pumpkin pie recipe!

The Hudson Valley harvest is well underway, and there’s no better way to reap the rewards of the region’s farm-to-table movement than with a nice slice of fresh pumpkin pie.

This time of year, most of us take pumpkin pie for granted, eagerly purchasing prepackaged pies from the store, or even baking “homemade” pies ourselves with brownish glop from an aluminum can.   

It's time to kick the can!  Pumpkin pie is a great American harvest tradition, and the only way to make a truly great pumpkin pie is to honor that tradition by using only fresh pumpkins, picked straight from the field. 

Saunderkill Farms and Kelder’s Farm are each great places for picking pumpkins in the Hudson Valley, and they're both right down the road from the Hudson Valley Resort & Spa.  Not only do they produce excellent pumpkins, but they also offer some great harvest activities which are fun for the whole family!  

You won’t believe how simple it can be to bake your own fresh pumpkin pie the traditional way using our favorite fall recipe: give it a try, and you’ll see why the Hudson Valley farm-to-table movement is gaining ground.

What you’ll need:

For the Pumpkin Puree:
1 Farm fresh sugar pumpkin (4-6 lbs)
Kosher Salt

For the Crust:
6 ounces gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter, melted

For the Filling:
1 cup half-and-half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk

First, prepare the Pumpkin Puree:  Heat the oven to 400 degrees F.  Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.

Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.

Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until smooth, 3 to 4 minutes.

Now, prepare the crust:  Reduce oven temperature to 350 degrees F.  Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times until combined.

Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.

And then, prepare the fresh pumpkin pie filling: Bring 16 oz. of your pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.

Lastly, prepare your pie!  Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes.

Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.

Planning a trip to experience pumpkin picking in the  Hudson Valley?  Take a look at the Hudson Valley Resort & Spa!  

Featuring 270 clean and comfortable guest rooms, a full service health spa, championship golf course, and so much more, we're perfectly located within minutes of your favorite fall activities!  

Apple and pumpkin picking, haunted houses and hay-rides,  corn mazes and more- the Hudson Valley is at the center of it all!