Skip to main content

Featured

KCL Friday Finds

Happy weekend and welcome to another Friday Finds here at KCL! I don't know about you guys, but we have actually been able to use our heater this week. I'm so excited that sweater weather is finally here! It's time to cozy up with some hot cocoa and watch my favorite scary movies. My husband and I love Halloween, and we love to relax at home with a good movie or show. Several new scary shows are streaming as of today, so we will definitely be staying in and watching Netflix. Whether you're staying in or going out, enjoy your weekend, and enjoy these incredible seasonal picks. Happy shopping!


At AfterHours Decals & More they carry gifts and home goods like candles and personalized wedding gifts, but with Halloween coming up, I really wanted to share their seasonal Autumn-themed decor with you. Among my favorites are their Halloween door decals (pictured above) and their set of witch pun Halloween stemless wine glasses.


I prefer the ready-made set, but if you're…

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.

    ReplyDelete

Post a Comment

Popular Posts