Tuesday we went with Lou and Gary to Marble Falls. Our main goal was the pie at The famous Blue Bonnet Cafe. We had lunch and pie and it was good. I have been spoiled on pie however and considering Keri's and Marlene's pies the Blue Bonnet pies were a definite second.
We shopped at Burke's, a place that sells discounted items. Butch picked up a pair of jeans that will not need altered for length. That is unusual. We had a good time and enjoyed the visiting up and back as well.
I made the pumpkin pie pudding that I featured recently on the blog and it is worth the effort to make and will be one I make again and probably soon. It was still warm and we all agreed that ice cream would have worked a bit better than whipped topping. Here is the recipe again in case you missed it the first time.
Pumpkin Pie Pudding
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons McCormick® Pure Vanilla Extract
Whipped topping, optional
In a large bowl, combine the first eight ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray.Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired. Yield: 6 servings.
And let's assume you do not have any Pumpkin Pie spice on hand. Let's assume that because I didn't and it is pricy in the store. I do have a recipe for it and here it is.
Pumpkin Pie Spice
3 T Cinnamon
2 tsp Ginger
2 tsp Nutmeg
1 ½ tsp Allspice
1 ½ tsp Ground ClovesStore in airtight container.