By It’s hard to believe we are in November already…the month that contains the most grateful of all holidays – Thanksgiving. What better way to salute that holiday than to have a gratitude challenge for the perfectly plump pumpkin. I’ll be generous on this challenge and let you be grateful for its cousin, pumpkin spice.
I am grateful for pumpkin pie and whipped cream. No dessert carries more loving memories than this delicious combination. I love pumpkin pie for Thanksgiving dessert, for sure. But…my favorite memory is of the morning after. My mom used to let us eat pumpkin pie and whip cream for BREAKFAST on the day after thanksgiving. This treat brings back memories of sitting around the breakfast table, super early in the morning as we’ve gotten up to take advantage of the After Thanksgiving day deals. I can justify it by saying pumpkin is a vegetable and whipped cream has calcium.
I’ve made pumpkin pie with canned pumpkin and with pumpkin I’ve roasted myself. While I love them both, I do find that canned pumpkin produces a more intense pumpkin flavor. But that Martha Stewart in me likes to talk about roasting my own pumpkin.
As for pumpkin spice – I recently discovered Lidl’s pumpkin spice frozen waffles. I’m grateful for this breakfast treat!
Enjoy the challenge!
