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Pumpkin Pie!

Today started out rough. I had this wonderful plan that I was going to work outside in our yard all day.

I wheeled the lawn mower out to the front yard, fully expecting my plans to gracefully fall into place. But after an hour of trying to start the dumb thing and actually crying (yes, I did cry over the fact that the lawn mower wouldn't start...I'm ridiculous...I know...I'm pretty sure there was a pride issue here) I finally gave up (that is painful for me to say...maybe God was workin on my pride??).

So instead I decided to wing my way through making a pumpkin pie (w/ a graham cracker crust to change it up and homemade whipped cream), completely from scratch. I researched the components of pumpkin pie and then decided to kind of wing my way through it.
Yes, those are kid fingerprints. Don't judge me. :)
I started off making graham crackers. I doubled the recipe so my family would have some to eat since they are soooooooooo good. I put half into a plastic bag and crushed them and mixed them with a little coconut oil and pressed them into a baking stone.

Then I mixed up the goop for the filling. I used honey and maple syrup as my sweeteners in place of white sugar, four eggs, typical pumpkin pie spices, a little salt, a little vanilla, some of the fresh pumpkin puree I whipped up yesterday and whipping cream (most recipes call for condensed milk but I don't have any and canned milk seems kind of yucky to me!).

I filled the crust with the filling and stuck it in the oven until it looked done to me.
 I kind of chickened out of the whipped cream but at the last minute whipped up a batch. So YUM! And just as easy as getting cool whip from the store (easier in my case because I had all the ingredients--heavy whipping cream, honey and vanilla--on hand).

I pulled the pie out of the oven and let it cool for a bit and then served up pieces--complete with a dollop of whipped cream--to my family.
 And the verdict?! While it tastes REALLY good (although probably not the best I've ever had...but it was very much fresh and THAT was a nice change)...the consistency was not what I had hoped. Using honey and maple syrup make it a little heavier, I think, than white sugar and some adjustments need to be made there.

Also, if I use the same proportions I think two smaller pans would work better...the filling struggled to get cooked completely through because it was so thick.

Overall it was a success. Not because it was the best pumpkin pie ever consumed...but because I put myself out there to create something (which has been really difficult for me to do in the past!), I did my best and even though it wasn't a complete success I learned something and hopefully my next attempt will benefit from the wisdom and experience I gained from this one.


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