Yesterday we got up early and were ready to pick some big ole punkins!! Side note: my mom and my aunts call me punkin 🙂
Adam is such a good sport – not only did he go pumpkin/apple picking during football – but he also lugged this 40 pound pumpkin around the entire farm. It’s huge – and I love it! Even though there was no shortage of pumpkins to pick from, I feel like I found the vintage looking pumpkin I was searching for.
The farm also offered apple picking which I was excited for! I planned our entire menu for the week around them…
Unfortunately there was a shortage of these… Most of the apples were on the ground.
We did find a few usable Macintosh apples
But left with a lot less than expected.
I can still make a couple of the recipes though so it wasn’t a total disappointment.
Before we left for our farm adventure I made us a breakfast that would keep us fueled. Remember the bread I posted about Saturday? I took it out of the package to find this….
Bummmer… All the tops were broken off. Â But I was not about to let that ruin my breakfast!
I whipped up some Pumpkin Cream Cheese and toasted the topless slices with this deliciousness.
It was extremely simple and tasted like Fall.
Pumpkin Pie Cream Cheese (Vegan or Regular)
Ingredients
- Â 8 oz dairy free or regular cream cheese (i used this is not a tub of cream cheese from Trader Joe’s)
- HEAPING 1/2 cup of pure pumpkin
- 2 tbsp brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
- drizzle of agave nectar
- Beat everything with mixer until combined
- Spread on desired item (pumpkin swirl bread is amazing) or eat with your finger. I don’t judge.
Now I need to get back to those apples… Recipe for spaghetti squash lasagna will be tomorrow 🙂
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