We traveled to the northeast last weekend and saw some beautiful fall colors and scenery.
We stopped at an adorable Amish Bulk Food store where they had rows of adorable little pumpkins and gourds for sale, as well as giant multi-colored varieties.
It got me to thinking about pumpkin flavors, and then I remembered this Pumpkin Pie Crunch recipe. It’s Pumpkin-flavored Chex Mix.
Oh. My. Goodness.
This stuff is irresistible! It has no pumpkin added, only the pumpkin pie spices. It’s just sweet enough to offset the cinnamon and nutmeg and yummy enough to have you dreaming about it when you visit a pumpkin stand!
Here’s the simple recipe you can make in less than 30 minutes!
Chex Pumpkin Pie Crunch
1/4 cup brown sugar 1 tablespoon pumpkin pie spice 1/4 cup butter 2 tsp vanilla 2 cups Cinnamon Chex cereal 2 cups wheat Chex cereal 2 cups Honey Nut Chex cereal 8 oz. nuts
1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on high about 30 seconds or until melted. Stir in vanilla. In large microwaveable bowl, mix all cereals and nuts. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on high 5 minutes, or until mixture begins to brown, stirring every minute. Spread on waxed paper or a cookie sheet to cool. Store in airtight container.
Whether you’re having guests over to watch football, are asked to bring a snack to an event, or are taking the family to the local pumpkin patch, why not mix up this Pumpkin Pie Crunch and smack your way through pumpkin heaven?
Tomorrow is the first day of fall and aren’t we all thinking about comforting casseroles, warm soups, and pumpkin everything? I thought I’d gather together some of my favorites in those categories and highlight them all in one post for you today! My recipe index here on my blog could be overwhelming, so maybe this list of a few favorites will help your autumn to be delicious!
If you’ll be hosting any fall event, having guests over, or cooking supper for your own family and want to try something new and delicious, here’s a great list to pull from! These are some of my favorite fall foods that are tried and true!
If you need suggestions for other categories – salad, easy bread, breakfast, etc., just leave a comment. I’ll be happy to help you!
Just in time for Thanksgiving, I’m bringing you the ultimate of pumpkin recipes! How about a Pumpkin Whoopie Pie?! If you’re not familiar with whoopie pies, my definition of them would be, two cake-like cookies with a cream filling in-between. Chocolate and white cream are popular, but when I was at The Wilds of New England in September, a sweet young woman made these pies for all the ladies’ dessert!!! I begged asked her if she would share her recipe, and she sweetly obliged! Continue reading “Pumpkin Monday Returns!”→
For the last feature of Pumpkin Monday, we’ll close out with the EASIEST three-ingredient Pumpkin Dip. This is so fast to whip up! You can refrigerate it to let it firm up, but we also found it delicious immediately!
I came upon this recipe on Pinterest where there were LOTS of variations, and then I added my own touch to it by having to improvise. The recipe calls for Cool Whip, which would work great. I had fresh whipping cream on hand…and that’s never a bad thing! I whipped up the cream with about 2 Tablespoons powdered sugar and it was perfect! This would be a great appetizer before Thanksgiving, or even as one of the desserts! It would be so easy to keep these three ingredients on hand so you could pull a fast treat together in a snap!
Here’s the simple recipe:
1 -15 oz. can pumpkin puree
1 -8 oz. container Cool Whip, thawed – (Or use 1 pint Whipping cream sweetened with 2-4 Tbl. Powdered sugar)
1 package 1.5 oz. Vanilla Instant Pudding Mix
1 teaspoon pumpkin pie spice (optional, but adds great flavor!)
Directions: Cream together all ingredients with an electric mixer until well combined and fluffy. Chill in the fridge until ready to serve. Serve with Vanilla Wafers, Cookies, or Graham Crackers.
I love entertaining in the fall because you can really keep things simple. Why not host dinner and serve a great salad, an award-winning (but easy) soup, purchased rolls and this Pumpkin Dip and coffee for dessert?
What’s better than a good breakfast? Sharing it with friends! We had the blessing of doing just that this weekend.
Today’s pumpkin theme take us to the breakfast table where yummy Pumpkin Waffles bring fall to your morning. Since we had a guest this weekend I wanted to have something a little special to start their day.
My menu included:
Pumpkin Waffles Bacon Fruit topped with yogurt and granola Coffee
I hope my breakfast made our guest feel as glad to be with us as we were to have him here!
Many Pumpkin Waffle recipes I looked at had the complaint that the waffles weren’t crispy. My remedy was making them ahead of time, freezing them and then popping them into the toaster before eating. They were perfect! To do that I:
Let the waffles cool on a cooling rack.
2. Put waxed paper between the waffles and layered them in a Ziploc Bag. Then I popped them into the freezer until the next day! I simply toasted them in the toaster until they were crispy.
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1-1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
2 tablespoons butter, melted
Butter and maple syrup, optional
In a large bowl, combine the first nine ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened. Note: I substituted the cinnamon, ginger and cloves with 1 1/2 tsp Pumpkin Pie Spice
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. (I used a Belgian Waffle Maker) Serve with butter and syrup if desired.
These waffles have a nice pumpkin flavor, helped by the spices. I love having homemade waffles in my freezer ready for a quick breakfast. In thirty minutes you can whip these up and stick them away – or eat right away! It’ll be a great start to your day!!