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KCL Friday Finds

Hey, guys! Welcome to KCL Friday Finds and happy first day of Fall!!🍁🍂 It is by far my favorite time of the year. We've been looking forward to Fall for several weeks now on these Friday posts, but today it is officially Autumn at last! Naturally, today's picks are all about Fall. Enjoy!



This first one is absolutely stunning! I've featured a few wreaths on the blog already, and continue to see new ones I want to show you guys. It's such an easy and festive way to update your home for the season.

This Preserved Moss and Bittersweet Vine Wreath by Queen Bee Wreath really caught my attention. Debbie sells the most beautifully preserved floral arrangements and wreaths. I love that they give the look of real florals but last a bit longer than fresh arrangements. The bittersweet vine (pictured above) that she uses in several of her designs creates such a unique look for Fall. Place your order by September 29th to receive 10% off any order over $50!



Another fall product I …

A Delicious Dairy-Free Pumpkin Pie

 

Pumpkin pie is one of those dishes I absolutely have to have on Thanksgiving. There are several different ways to make a classic pumpkin pie dairy-free. You can use canned coconut milk, silken tofu, or any dairy-free milk substitute like soy milk. I used lactose-free milk simply because that was what I had on hand; so this recipe is great if you have lactaid, soy milk, almond milk, or coconut milk in a carton.

I used the Easy Pumpkin Pie Mix because, well, this recipe is supposed to be easy. Yeah, I see all of you last-minute readers googling "easy last-minute pumpkin dessert". I feel ya! Truth be told, I used store-bought pie crust for these pies. Though if you have time to make the crust from scratch, here's a basic pie crust recipe with tips.

INGREDIENTS
  • 1 30 oz can Easy Pumpkin Pie Mix
  • 2/3 cup lactose-free milk (or dairy-free option like soy milk)
  • 4 large egg yokes
  • 1 tsp liquid maple flavoring (optional)
*makes one 8 or 9" pie or one large deep-dish pie

INSTRUCTIONS
1. Prepare your pie crusts and heat oven to 425 F. I'm glad I used two small 8" pans instead of a deep dish. The filling cooked through nicely, and the bottom crust was nice and crispy.

2. Blend the ingredients in a bowl until thoroughly combined. Pour into the pie pans and bake at 425 for 15 minutes then bake at 350 F for about 60 minutes. Enjoy!


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