While I know it’s not technically fall yet, and it’s still warm out,it feels like fall is coming to me. I hope the frost holds off for a long time! I planted some late season beans, and hope to get a picking or two in before the big frost hits. Today, as a part of the Seasons of Home holiday series, I am sharing a look at my early fall kitchen, and a recipe for yummy pumpkin spice pie dessert cups.
Since it’s early fall,real pumpkins aren’t quite out yet. As a blogger that’s always an issue. I need pumpkins for about 40 things right now. I added some late summer harvest touches to my kitchen such as apples and sunflowers.
It still love my subway tile backsplash, and am so glad we did it. I am still looking for a new kitchen island. This one is fine, it’s an old desk, but I would like to find something with a little more character, and a shelf underneath.
I also love the new light. It’s nice how small upgrades can make a huge difference.
This is basically what I have on my kitchen window every single day. Ignore the off-white outlet cover. I haven’t had time to change it out, I look at it every single day and think I really need to get to that., and then I forget. I might just paint it for now just so I can let it go.
We’ve been getting lots of yummy tomatoes from the garden, and this has been a good year for basil too. I pick it, and keep it in a jar at the ready. The nice thing about basil is that it roots it water. If I forget about it and it starts to root, I plop it in the garden and make more plants! I love being able to make more plants that way!
I also have an air plant and Aloe vera on my sill. The Aloe always comes in handy!
I made some yummy pumpkin spice pie no bake dessert cups the other day. They were a fun and easy treat, and are pretty cute too.They taste like pumpkin pie.
I put them in dixie cups with a straw cut down for a cute presentation. Just like a mini-pumpkin spice drink.
The ingredients are pretty easy, this recipe makes about 12 cups:
1 box vanilla pudding mix
1 1/2 cup cold milk
1 cup pureed, canned pumpkin
2 tsp pumpkin pie spice mix (reserve 1 tsp for end to sprinkle)
Vanilla wafers
Whipped cream
Mix pumpkin puree into cold milk and mix thoroughly. Adding pudding mix and stir. Add 1 tsp pumpkin pie spice mix, stir, cover and place in refrigerator.
While that chills for about 5 minutes, put a vanilla wafer in the bottom of each cup.After the pudding is softly set, take mixture and spoon about a tablespoon on top of each cookie, add another cookie, and then one more tablespoon, so you have two layers. Cover and chill. Let set at least 3 hours to overnight. This will soften the cookies. When serving, add whip cream and sprinkle pumpkin pie spice on top. For additional cuteness, you could add a rolled, edible cookie as a straw instead of a real one.
Everyone in our house loved them, in fact the kids have been sneaking them. We went from twelve to about 4 in 2 days.
Make sure to visit the other bloggers on the Seasons of home holiday series! We have a fun things going on all fall and winter!
Ella Claire | Shades of Blue Interiors | Dear Lillie | Love Grows Wild
Craftberry Bush | Nesting with Grace | Rooms for Rent | Julie Blanner
Jeanne Oliver | Kindred Vintage | French Country Cottage | My Sweet Savannah
and our featured guest, Michael from Inspired by Charm
The post Early fall kitchen tour and pumpkin spice pie no bake dessert cups appeared first on Jennifer Rizzo.
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