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.
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….
I whipped up some Pumpkin Cream Cheese and toasted the topless slices with this deliciousness.
Pumpkin Pie Cream Cheese (Vegan or Regular)
- 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.