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KCL Friday Finds

Happy weekend!! If you've had a hectic week like my husband and I have (or if you're dealing with the recent snowstorm) grab a cup of coffee, get comfy, and enjoy some major retail therapy. This week's Friday Finds is just the thing for some serious online shopping. I was honestly running late with this post, because I got distracted browsing through all of the products available in each shop. There are so many great finds and a sweet, personal touch to each brand. Enjoy! :) Pictured above: Black Polka Dot Print Crossbody Bag by Sudden Inspiration


The first featured store is Sudden Inspiration, a shop that sells the cutest hand-crafted bags. You can find everything from cosmetics bags and wristlets to roomy crossbody bags. The designs pair faux leather with beautiful prints and colors. As I clicked around and noticed all of the bright florals, modern neutrals, and boho-chic tribal prints; I found myself wondering where the vision behind this brand comes from. Owner Melis…

Pumpkin Butternut Squash Crumble Recipe


This is the perfect alternative to a traditional pumpkin pie. I've been so excited to bring you this recipe. I had a few trial runs, a few tweaks on the crust and a few times when we ate the whole pie before I could take pictures. The flavor was phenomenal.

Upon perfecting my pumpkin butternut squash crumble recipe, I also perfected my crumble crust recipe. I've been working on that for years, so I was overjoyed. It's such a great Thanksgiving dessert for beginners who want to make a homemade pie but aren't comfortable with rolling out homemade pie crust.

The first time I made this pumpkin crumble, I simply used canned pumpkin pie filling and nothing else. It was quite delicious like that, so it's perfect if you need an easy, last-minute pie for Thanksgiving or Christmas, particularly without dairy or eggs. Though I do like how adding the egg yokes gives the filling a richer, creamy texture, as does the butternut squash soup.

INGREDIENTS

For Filling
  • one 30 oz can easy pumpkin pie mix
  • 3 egg yolks
  • 1 & 1/2 cup creamy butternut squash soup (use Pacific Organic brand for dairy-free option)
For Perfect Crumble Crust
  • 2 & 1/2 C all-purpose flour
  • 1 cup melted shortening or butter
  • 1 tsp salt
  • one cup packed light brown sugar
  • dash nutmeg
  • 2 tsp ground cinnamon 


1. Preheat oven to 375 F. Stir together filling and pour into a deep dish 12 inch pie pan (pictured above) or two small 8 inch pie pans (or a rectangular baking dish approximately 11 by 9 inches)

2. Combine all dry ingredients for crumble crust in a medium bowl.

3. Melt butter or shortening and stir it into the dry mix. Use a fork to gently mix it in until it is crumbly (see photo). Spread it evenly over pie filling.

4. Bake at 375  for 60 min to an hour and ten minutes or until crust is thoroughly dark golden brown.


More Easy Holiday Dessert Recipes  

Comments

  1. Sounds tasty... though I realize that I haven't eaten squash before.

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