This beautiful arrangement was decorating the altar at Church this weekend.
We spent the day yesterday at the "Cornucopiafest" at UConn. The weather was perfect for this outdoor festival where people learn about health and agriculture by going from booth to booth. I played a game where you fill in spaces for each booth you attend....perhaps the square is stamped because you played a game there or took a quiz, or perhaps you just find the answer to a question and write it in. It gets the attendee involved, and makes it loads of fun. When the spaces are at least 2/3 full, you turn it in for a free water bottle and a chance to win some prizes at the end. I actually won a corn-shaped USB drive! How cute!
In the spirit of the season, I decided to make something pumpkin-ish on Saturday. I put together a crustless pumpkin pie that was pretty good. Without a lot of fuss, you can whip this up quickly. You just then need time to let it refrigerate a little.
Crustless Pumpkin Pie
Preheat oven to 350.
Spray a large pie pan with GF cooking spray. (One that does not have any flour in it, like the kind that is specified "for baking." Stay away from that stuff!)
In a large bowl, mix:
1 15-oz can of pumpkin,
1 12-oz can of evaporated milk,
2 eggs,
1 tsp GF vanilla,
1/2 cup brown sugar,
1/4 cup white sugar,
1/2 cup GF pancake mix,
1 tsp cinnamon,
1/2 tsp ginger,
1/2 tsp nutmeg, and
1/4 tsp salt.
Use a whire whisk. When it's smooth, pour it into the pie pan.
Bake 55 minutes, or until a knife inserted in he center of the pie comes out clean.
Cool and chill. Easy, right?
Served topped with whipped cream.
