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KCL Friday Finds

Welcome to KCL Friday Finds! Grab a cup of coffee and get ready for some shopping fun! This weekend I’m all about treating myself to an at-home mani for selfcare Sunday and getting that glow with a new skincare routine.

I’m so happy to be using Oh It’s Natural again! Their products are all-natural with simple ingredients, so they're perfect for sensitive skin or for people like me who have a lot of allergies. This 3-Step Complete Hemp Skincare Regimen includes a cleanser, face oil, and sugar scrub. The Hemp All Over face oil can be used as an oil cleanser and makeup remover as well as a moisturizer.

Made with hemp seed oil, sunflower oil, and Vitamin E oil; it’s such a hydrating and nourishing oil. More so than most facial oils I’ve tried, this one really helps to even my skin tone and gives my skin a healthy glow. Hemp seed oil ranks zero on the comedogenic scale, so it’s perfect for all skin types. If you’ve been wanting to try a face oil but have been hesitant, I high…

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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