Vanilla Bourbon Pumpkin Pie

The silkiest pumpkin pie you will ever eat. That bit of bourbon gives it a sultry edge – helping cut through the sweetness and highlight caramelly nutmeg flavors. This is not your Grandma’s pumpkin pie…

Ingredients
Store bought piecrust (or if you are feeling extra zealous –> pie crust recipe)
2 (15oz) cans of pumpkin puree
1 cup brown sugar + 1 tbsp extra for crust
¼ cup white sugar
½ tsp salt
4 tbsp unsalted butter (melted)
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup sour cream
3 eggs
2 egg yolks
2 tbsp Bourbon
1 tsp vanilla extract

Directions
-Oven 350 degrees F.
-Bake piecrust first. Make a few slits in the middle of the pie dish, so the crust doesn’t bubble when baking. Follow making instructions for store bought pie crust.
-Sprinkle the bottom of the pie crust with 1 tbsp of brown sugar. This will turn into a sweet nougaty layer when is bakes with the pumpkin filling.
-In a food prossecor, blend all ingredients together until smooth.
-Pour the bourbon pumpkin pie mixture into the cooled pie crust. Bake until edges are firm but center still jiggles slightly, about 45 minutes. Don’t overbake or the pie will start to crack on top.
-Let pie cool before serving

For added excitement top with…

Bourbon Whipped Cream
1 cup heavy cream
1 tablespoon bourbon
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
* Beat with an electric mixer until soft peaks form

Pumpkin Cream of Wheat

Headed to the mountains for a lil hiking with the fam! Fueled up with a big bowl of pumpkin cream of wheat with vanilla granola, raspberries, pecans and cinnamon!

1 cup vanilla hemp mylk
1 cup water
6 tbsp cream of wheat
2 tbsp pumpkin purée
1 tbsp agave
1 tsp cinnamon

In a pot, bring mylk and water to a boil. Add cream of wheat and whisk for 2 minutes or until thick. Add pumpkin purée, agave and cinnamon. Whisk until blended. Top with persimmons, granola, berries and pecans!

Gluten Free Pumpkin Pancakes With Cherry Cider Poached Pears

Big fluffy gf pumpkin pancakes with cherry cider poached pears, pecans, berries, cacao nibs, cinnamon and agave syrup! Best part is ladling a few spoonfuls of cherry cider over the pancakes… I LOVE weekend breakfasts!

Cherry Cider Poached Pear (*you can make these before or while you make the pancakes).
Skin Bartlett pears (stem still intact) and boil in apple cider mixed with 100% cherry juice. Add a stick of cinnamon and star anise if desired. Simmer for 20 minute or until the pears have turned pinkish-red.

GF Pumpkin Pancakes

Ingredients:
3/4-1 cup vanilla hemp mylk (or almond) + 1 Tbsp lemon juice
1/3 cup pumpkin puree
1 tbsp. coconut oil
½ tsp. vanilla bean paste (or vanilla extract)
3 tbsp. coconut sugar
1 tbsp. agave
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
1 ½ cups oat flour

Directions:
-Mix all ingredients in a bowl until thoroughly combined.
-Preheat pan on medium high heat.
-Pour batter onto the hot, coconut oiled pan.
-Flip and cook other side.
-Serve with cherry cider poached pears, pecans, berries, cacao nibs, cinnamon and agave syrup!

Creamy Pumpkin Shake

Hello Fall!

I love autumn with all its colorful leaves, chunky sweaters, boots and scarves, cold nights with hot apple cider and decorating pumpkins. I secretly love it when it gets dark early, it gives us more cozy time indoors and Dan doesn’t surf until 7:00 at night. What can I say? I love spending time with my Hub. I thought it would be fun to add to the fall festivities with a new recipe — Creamy Pumpkin Spice Shake.

1/2 cup almond milk or coconut milk
1/2 cup pumpkin puree {no sugar added}
1 banana
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon agave
5-7 ice cubes

Throw it all in a blender and that’s it!