My fav pumpkin thing to make is crustless 'pie.' I know this photo is not very appetizing, but trust me-this is delicious if you are a pumpkin and chocoholic like me!
I use the biggie can ( 29 OZ.) of pumpkin with no added sugar or spice in the can. The recipe on the can says "1&1/2 cup sugar." NONONO. I tried it using 1/2 cup for all that pumpkin and it was PERFECT.
So you aren't having crust, calories cut, and using way less sugar. When the ingredients are added together and the pumpkin stuff is in the baking dish, drop about a cup (I don't use a full cup) of semi-sweet chocolate chips on top. Ohhhhh-GOOD! It takes about 1 hour and 20 minutes to bake in a 350 degree oven. I used a 7x11 inch baking dish, and had enough to fill a small baking dish or ramekin left over. That little dish will finish baking sooner than the big baking dish.
This photo isn't turned right, but you get the idea. I love how this came out.
I also started marigolds. They are almost 5 feet tall! Are they supposed to get that tall?
I'm finding hand sewing is a tad hurtful for my left hand-so I may be doing more machine work than I planned on. I am cooking up some ideas for paintings. My sewing has helped me get back to painting, but in a way that is more authentic to who I am.
And that's always a good thing!