Allie Oop's Photo Blog

This Year I decided to try a different recipe then the one of the back of the can of pumpkin pie. I tried a recipe from allrecipes.com.

I ended up making this recipe for 2 pies but I didn’t double the recipe. The pie looked a bit different in each one. The pie pictured above in the one I made for my boyfriend. I used a deep dish pie plate which I realized makes things MUCH easier because there is no chance of spillage when transferring into the oven! This one took the amount of time listed on the recipe where as the other one I was making at the same time took about 30 more minutes until it had set completely! The flavor in this pie versus the Libby’s Pumpkin pie was slightly different. It was a lighter, airier pie, which I think is due to the corn syrup.

Overall a WONDERFUL Pumpkin Pie recipe! that I plan to use again!

I’d share the recipe but I’m not sure if it’s a family secret or not. The basics, 1lb cranberries (cut in half), Sugar, water, Almond extract.

On Sunday morning I went to brunch with 1/2 of my college roommates and their boyfriends. Since one of the girls had to work after brunch we went to a restaurant near her work. The Good Earth is a locally grown, locally owned organic restaurant. I had the Pumpkin Pancakes, which were a fall special. They were AMAZING!! 4 pancakes topped with applesauce and Craisins. WOW!! Typically I wouldn’t go to a organic restaurant they tend to be more expensive, but this was pretty good, although the service was slow.

Pumpkin Seeds:

I made these pumpkin seeds by washing them off, then laying them on a cookie sheet and sprinkling cinnamon and nutmeg over them. Put in the oven at 325 for around 20 minutes. Mixing them around occasionally so they don’t get stuck.

Happy Eating!

Every fall the Dairy Queen commercials change over from one type of special blizzard to the best one there is, pumpkin pie. In college, I was soo excited for this blizzard that I’d stop by the closest Dairy queen to my apartment and check to see if they were in yet. One fall my sister came for the weekend and we went to Dairy Queen they had just started selling those blizzards that week. We were both soo excited. Yeah I know it’s just ice cream with pumpkin pie in it. But there is something about how it tastes, it’s real, it’s not an artificial flavoring, it’s the REAL thing. I watched them as they took a slice of pumpkin pie crust and all and put it into the cup of ice cream. Oh it is sooo good! I’m the type of person who gets REALLY cold in the winter, but I still have to have ice cream. Some people won’t eat ice cream once it gets cold, but I’m not one of them.

I really liked this recipe. I love peanut butter, and I love apples. It is a bit rich though.

Recipe:

Creamy Peanut Dip
From: Diabetic Living

Ingredients
2 tablespoons creamy peanut butter
1 tablespoon fat-free milk
1/3 cup frozen fat-free whipped dessert topping, thawed
1 medium red or green pear or apple, cored and cut into 16 slices*

Directions
1. In a small bowl, whisk together peanut butter and milk until combined.
2. Gently fold in whipped dessert topping, leaving some streaks of whipped topping.
3. Serve with fruit wedges. Makes 4 (2 tablespoons sauce and 2 pear wedges) servings.

To prevent fruit from browning, toss cut fruit with a little orange juice or lemon juice. If desired, use some red pear slices and some green pear slices.

I went for a drive today, because it’s fall my favorite time of year. I went through the winding road of the dairy state. Finding things i’d never seen before and roads that took me places I didn’t know. I stoped at Appleberry Farms to see their pumpkin crop. They had about half as many as last year but still a nice picture.

The View from the Pumpkin Wagon