Taste of Fall

It has been hot, hot, hot, and dry, dry, dry around here.  At least something is happy in all this summer weather:

Our bougainvillea is blooming away--a happy spot of color.  The crepes are starting to bloom as well.  Now, if we can just get some rain to green things up a bit, it would be quite pretty in our back yard.  

In my last post I mentioned my "pumpkin pie" that is one of my two snacks.  It is an easy recipe and very tasty so wanted to share it with everyone.

No-crust Pumpkin Pie

1 29 oz. can of pumpkin puree (not the pie filling)
6 eggs
1 cup maple syrup
1 14 oz. can coconut milk (full fat)
2 teaspoons ginger
2 teaspoons cinnamon
1/2 teaspoon salt

Break eggs into a large mixing bowl and beat well.  Add remaining ingredients, mixing well (a whisk works well for this).  Pour batter into two 9 x 7 baking dishes.  Bake at 325 degrees for about 1 hour and 10 minutes (set for 1 hour and then test to see if it is done).  Let cool. 


I divide each dish into six servings and place each serving in a small container.  This recipe also freezes well, making it a very convenient snack.