Fueled by Pumpkin

It is October! My favorite month is filled with fun: my birthday, colorful leaves, clear blue skies, Noah's birthday, perfect temperatures, fantastic bike rides, trail runs, pumpkins, fall festivals, and Halloween!

Not knowing what to make for dinner last night, I decided to make desert instead. Healthy desert, of course. And since it is October, it had to involve pureed pumpkin. I decided on pumpkin cobbler - without the crust. It was taking way too long in the oven, so...

I decided to go swimming. The boys went to Karate.

I took a long hot shower. Saw my friend, Jennifer, at the pool. We talked for like an hour.

By the time I got home, the kids were asleep and I was starving!

So I skipped dinner (not always a fan of leftovers) and had pumpkin cobbler with banana and yogurt. Repeat once. Repeat twice.

Yumminess!

Guess what I had for breakfast this morning? More pumpkin cobbler, banana, and yogurt! Because - why not? Then I hopped on my bike for another shot at trying-to-keep-up-with-the-big-boys. I was really hoping for some girls to ride with as I try to avoid the pain cave during the off-seaon. Well, I was out of luck. 26 fast-looking and decked-out guys was all I got. You've got to love Flagstaff: we had 3 ITU pros among us (one from Ireland, one from Denmark, and one local) and who knows who else...

I got chewed up and spat out the back 3 times. All part of the fun, right? I was lucky to catch back up each time. After the 4th time (at mile 40), I was done. So I cruised back into town by myself and was loving life! Unfortunately, by the time I got home the cobbler was gone and I decided it was time for some veggies and protein...

Here is the pumpkin cobbler recipe. Adapted by me, of course. Let me know if you want the original version...

Filling:

1 large can pumpkin

3 eggs

1/2 c brown sugar (or honey, or agave)

1/4 c milk

2 t vanilla

2 t cinnamon

Topping:

1 c flour

1/4 c softened butter

1/4 c sugar

1 c chopped nuts

1. Mix filling ingredients together and pour into 9*13 inch pan.

2. Mix topping ingredients together and sprinkle on top of filling.

3. Bake at 350 for 40-50 minutes.

Enjoy!

Comments

ff familie fuerniss said…

Mhhh das hört sich gut an. WIll ich auch machen! Was ist ein pan pumpkin? Kann ich da auch ein Hokaido Kürbis nehmen? und chopped nuts sind ja zerhackte Nüsse, gell.

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