I absolutely love fall .. the colors, cozy clothes, and of course the food.  FALL Harvest and the celebration of Thanksgiving is particularly meaningful to our family as the focus is on gathering and aside from a hostess gift here and there, we give only what we make with our hands.  Traditional food is a must in our family and we all indulge a little at this time of year.  The brisk temperatures make us feel hungry for rich, creamy cheeses, juicy roasts, buttery potatoes, and sweet, frosted cookies, all of which find there way to our table.

Pumpkin is everywhere and although Thanksgiving is a few weeks away I am already thinking about how my table will look and what sides I’ll be making.  Friends are coming for dinner this weekend and  I plan to prepare a fall harvest menu and serve these pumpkin filled ramekins (with a dollop of whip cream!) for dessert.

The Great Pumpkin, let’s break it down.

Besides creating a Jack-o’-lantern for Halloween Night, pumpkin can be used for making soups, pies, and even a facial mask!

For a DIY face mask: combine 2 teaspoons of canned pumpkin with a teaspoon of honey and cream and apply to your skin for about 10 minutes.  The natural enzymes in the honey and pumpkin can help lighten and brighten your skin!  Pumpkin is also a good source of vitamin C  and beta-carotene, both powerful antioxidants which can help to reverse UV damage and improve skin texture. Eating plenty of brightly colored fruits and vegetables helps to promote the production of collagen, thus improving your skin tone and elasticity.

Kids and adults will gobble these up!

It’s true! They really will and don’t even mention that they are kinda healthy:)  I’ll be serving this to my guests this weekend and I may serve them at my next girls night in.

Well, what do you think?  Do they look yummy?! Make sure to tag me if you make them and I’ll mention you in my Instagram stories!

From my kitchen:

Pumpkin Pie in Ramekins

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Try this delicious pumpkin dessert! It's pumpkin pie without the crust!

Ingredients

• 14-15 ounces canned pumpkin
• 2 eggs
• 14 ounces coconut milk (regular condensed milk is fine)
• 1/2 tsp kosher salt 2 tsp cinnamon 1/2 tsp nutmeg
• Coconut or regular whip cream

Instructions

1. Preheat the oven to 350 degrees.  Lightly grease 6 ramekins with butter and set aside.  Whip the pumpkin, condensed milk and eggs together until well blended. Add the salt and spices.  Mix until blended. Spoon in to ramekins and place on a parchment lined cookie sheet.  Bake 35-40 minutes or until knife inserted in center of pie comes out clean.

2. Remove from oven and allow to cool on a cooling rack. When cool, spoon 1 or 2 tablespoons of coconut whip cream on top and sprinkle with cinnamon.