Happy Healthy Monday
What a busy weekend I have had! We got our dumpster on Friday and by Noon Sat it was full! Yep you heard me full. I mean who has that much junk? Obviously I do. We got rid of our old windows, 14 of them, moldy drywall that was in our basement, cleaned out the garage, and got rid of old gutters. Now hold one here is the kicker.. we are getting another one. LOL I can’t beleive all the stuff I am getting rid of it’s nuts. We still have our basement to clean out. Not sure how such a small house can have so much crap.
This week is going to be challenging for me with the Thanksgiving feast we traditionally have. Lots and lots of bad food will be present. Everything in moderation right? Maybe I should bring Subway. LOL Love the Commit to Fit Challenge that Subway is doing. While my goal isn’t going to be running any marathon or anything that elaborate. My goal is to get below 200 by my birthday in April. With hard work and eating right, it’s possible. I know eating Subway will help me reach that goal.
I hope you all have a super Thanksgiving and enjoy the recipe.
Pumpkin Bourbon Pie
Preparation Time: 10 mins
Cooking Time: 55 mins
Cooling Time: 2 hrs cooling
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons bourbon
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Bourbon Whipped Cream (recipe follows – optional)
PREHEAT oven to 425° F.
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and bourbon.
POUR into pie shell.
BAKE for 15 minutes. Reduce temperature to 350° F; bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately with Bourbon Whipped Cream or refrigerate.
FOR BOURBON WHIPPED CREAM:
WHIP 1 cup heavy cream in large mixer bowl until soft peaks form. Add 2 tablespoons light brown sugar, 2 teaspoons bourbon and 1 teaspoon ground ginger; continue to whip until stiff peaks form.