Pumpkin It Up

We had a Thanksgiving luncheon at work today. The office decided last week on BBQ from Buzz and Neds – a local BBQ place that had it’s shining moment on Bobby Flay’s Throwdown… exciting huh? The only problemo with Buzz and Ned’s is that it doesn’t really have anything for vegetarians except the best sweet potato fries eva.  Not really sure why the office didn’t order the fries, anyhow us veggie eaters (2 ladies) ordered Ginger Thai Taste. I got 2 shrimp spring rolls and some veg tom yum soup. Both BBQ and Thai are very Thanksgiving of us… I know, but to make things a bit more Thanksgivingish I offered to bring dessert. Two Double Layer Pumpkin Pies! It’s a Kraft recipe that my sister made once for Thanksgiving. I fell in love and requested for her to make it every year.

Everyone at work loved it and 2 of my lady co-workers asked for the recipe to make this weekend. There weren’t as many people as expected at the luncheon so we polished off one pie but I have a whole pie left over. I was so happy that someone didn’t cut into the second pie just for one piece. That might be mean of me but it makes things easier- I don’t have to make another pie tonight for tomorrows feast!

And, if anyone needs an easy, peasy, very pleasy pumpkin pie recipe here ya go:

Here is what you need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  plus 1 Tbsp. milk, divided

1 Tbsp. sugar

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1 can  (15 oz.) pumpkin

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 tsp.  ground cinnamon

1/2 tsp. ground ginger

1/4 tsp.  ground cloves

Make It

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1/2 of whipped topping. Spread into crust.

WHISK remaining milk, pumpkin, pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving.

Also to make it healthier I buy reduced fat graham cracker crust, lite or fat free whipped topping, 1/3 reduced fat Neufchatel cream cheese, and sugar free- fat free instant pudding.

For breakfast this morning I made oats… what else is new? Well actually I did try something new.. I drizzled a little agave nectar over the banana oats! It was delish.

And while we’re talking oats, here is my picture of my oats from yesterday. I didn’t get around to posting them, but I don’t want this photo to go to waste. I tried another new topping.. shredded coconut! I have been missing my ground flax lately though… definitely need to buy some more of that lovely mix in.

Also speaking of yesterday’s eats… here was my lunch. A tofu goddess wrap with hummus and left over roaster root veggies. It was yummy.

Do you see those purple beets in the mix? Well I don’t think I have ever had fresh beets before or maybe I just didn’t remember that they did this. But they have a pretty powerful coloring property and they totally change the color of your pee and poo.. it’s weird and sorry if this is gross, but I was kind of concerned at first, then I goggled it and it happens to everyone. Good to know! On one of the google results someone mentioned that eating beets is a good way to find out how long it takes your body to digest food. Gotta love google!

I’m off to peel my root veggies and then probably out on the town tonight!! I’m excited for Thanksgiving. We are headed to Isaac’s grandparents in the Virginia Beach area early tomorrow AM. I’m pumped! Happy Thanksgiving to everyone!!

Tagged as: beets, double layer pumpkin pie, Oatmeal