A Week Away

“An optimist is a person who starts a new diet on Thanksgiving Day.”

– Irv Kupcine
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Here’s a bit more inspiration to get you ready for the Thanksgiving festivities. I also wanted to share a fabulous recipe that my friend, Melinda, passed on to me last year. I made this Maple Walnut Pumpkin Pie last year and it was a big hit. I used the Graham cracker pie crust instead of the unbaked pie shell and it was really good. But I’m sure either way is delicious. Thanks, Mel!

Maple Walnut Pumpkin Pie

1 {15 ounce} can pumpkin

1 {14 ounce} can sweetened condensed milk

2 eggs

1 teaspoon maple flavoring

½ teaspoon cinnamon

½ teaspoon salt

¼ teaspoon ginger

¼ teaspoon nutmeg

Walnut topping:
1 {9 inch} Graham cracker pie crust or unbaked pie shell

⅓ cup firmly packed brown sugar

⅓ cup all-purpose flour

½ teaspoon ground cinnamon

3 Tablespoons butter

½ cup chopped walnuts

Directions:
1. Preheat oven to 425 degrees.

2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple flavoring, ginger, nutmeg and salt; mix well. Pour into pie shell.

3. Bake at 425 degrees for 15 minutes. Reduce oven to 350 degrees; continue baking 30 minutes.

4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.

5. Remove pie from oven; top evenly with crumb mixture. Return to oven for 10 minutes. Cool. Top with Cool Whip and a sprinkle of cinnamon. Store covered in refrigerator.

* Ava’s 8 month pictures coming soon, I promise!!!

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