Hi there! It’s been awhile. So long that my husband grew a beard! (Check out that picture on the right side of the screen!)
These past few weeks have been busy! Mostly because I’ve been in the kitchen a lot. J and I have decided that we need to start eating better, so we are trying to do another Whole 30. If you have never heard of Whole 30, I suggest you check it out, maybe even give it a try. It’s 30 days of no added sugar, grains, beans, dairy. It sounds horrible and it takes a lot of discipline, but it has made us feel a lot better, and even more inspired when making meals (who knew beets were so good??). We started out great the first 2 weeks into it. It takes a lot of prep in the kitchen, and I found myself making food late at night so I would have something for lunch the next day. But with Halloween, and football season, it became really hard to stick to the very strict rules. So we decided to modify it a little bit to our lifestyle. Two and half weeks of eating better, and I’m down 4 lbs. Not that I was trying to loose weight (it’s definitely an added benefit), but we were just looking to feed our bodies they types of food that will give us energy and make us feel better. This was incredibly difficult when it came to Tuesday Treat days for the players. Not being able to taste what I made, and then having to get up close and personal while taking pictures was torture!!
And we are now 80% done with the regular football season, with an amazing 8-0 record thus far. I am incredibly proud of how hard my husband has worked, and the energy he gives daily to these young men when I know he is tired and hasn’t had a day off all season. I love seeing how proud he is every week at how hard his guys played. And I don’t mind a bit rewarding them on Tuesdays with lots of sugar!
I’m a big fan of pumpkin pie. I could eat a few very large slices and not have a problem with it. But my waistline sometimes needs some portion control. So the perfect solution to that is cupcake sized pumpkin pie. These are great for the fall season!
Pumpkin Pie Cupcakes
For the Pie Filling:
- 1 15oz can of pumpkin puree
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- ¾ cup evaporated milk
- 2/3 cup flour*
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- 2 tsp pumpkin spice
For the crust:
- 1 package of graham crackers (9-10 crackers)*
- 1/3 cup sugar
- 6 Tbs. butter, melted
- ½ tsp. cinnamon
- Crush the graham crackers until they are really fine, in a sealed plastic bag, using a rolling pin.
- Mix all ingredients together, and spoon a Tbs into greased cupcake pan. Press into pan. Bake for 5 minutes at 375°.
- In a bowl, mix together the pumpkin puree with sugar, eggs, vanilla and evaporated milk.
- Add the dry ingredients (flour, salt, baking powder, baking soda, pumpkin spice) to the mixture until it’s evenly combined.
- Fill the pan with 1/3 cup of the mixture in each cup. Bake for 20 minutes at 350º.
- Top with whipped cream or cool whip!
* Use almond flour and do not make the crust for a Gluten Free Pumpkin Pie Cupcake.