Happy Turkey Day!

We usually tend to overlook the things we are most thankful for. Sometimes it's something really small, like the person who held the door open for you when your hands where full and most importantly, those who spend this amazing life with us. Our family and our friends. Tomorrows are not a given, so take the time to Thank those that matter in your life; forgive those that do you wrong and forget what needs to be forgotten.

I am very greateful for all the new amazing friends here that support me in this crazy adventure I am on. I am grateful for my family.. I do not know what I would do without them!



Now, let me help you make your thanksgiving feast a little bit yummier! Here is my recipe for my annual "Maple and Walnut Pumpkin Pie." Everyone goes ga-ga for it :)

Ingredients:

1 (15oz) can of Pumpkin
1 (14 oz) Sweetened Condensed Milk
2 eggs
1 teaspoon maple flavoring
1/2 teaspoon ground cinammon
1/2 teaspoon of salt
1/4 teaspoon of ginger
1/4 teaspoon of nutmeg

1 (9'') pie crust

Walnut Topping Ingredients:

1/3 cup firmly packed brown sugar
1/3 cup of all -purpose flour
1/2 teaspoon ground cinammon
3 tablespoons of butter
1/2 cup of chopped walnuts


DIRECTIONS:

1. Preheat over to 425 F.
2. In a large mixing bowl combine pumpkin, condensed milk, eggs, cinammon, maple flavoring, ginger, nutmeg and salt. Mix well. Pour into the pie.
3. Bake at 425 F for 15 minutes. Reduce oven to 350F and continue baking for another 30 minutes.
4. In a medium mixing bowl combine the brown sugar, flour and cinnamon; cut in the butter until crumbly. Stir in nuts.
5. Remove the pie from the oven and top it evenly with the crumb mixture. Return to the oven for 10 minutes. Cool. Garnish as desired.
Store it covered in the refrigerator.