31 Days of Transitioning to Autumn: day 9 {Amish} Pumpkin Pie

I know I’ve talked about the pumpkin addictions happening in October before… like when I posted about the madly thrilling circumstances which began my Pumpkin Spice Latte affair, which by the way, would be perfect with this recipe! Which happens to also be a pumpkin recipe! Yet again….. sigh.

{Amish} Pumpkin Pie via. ThisGreenEYedGirlThis is my favorite pumpkin pie recipe. Usually I make it in a deep dish ceramic pie plate, but this time I made it in foil pans for convenience sake because I was making 4 of them for parties and company. They’re a crowd pleaser for sure. The recipe is from a friend of mine who lives among the plain people in an Amish community here in Tennessee.

{Amish} Pumpkin Pie  via.  ThisGreenEYedGirl..

{Amish} Pumpkin Pie via. ThisGreenEYedGirl... pie basket!!

To make:

Preheat oven to 400.

Prepare two pans with two pie crusts.

1 1/2 c. brown sugar

2 c. mashed pumpkin

1 T. flour

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

sprinkle of cloves

3 c. milk

5 eggs, separated.

Mix all ingredients, leaving out the egg whites. Beat the whites and fold them in last. Pour into the crusts. Bake at 400 for first 15 minutes. Reduce heat to 350 and bake for 30 minutes.

Pumpkin Pie via. ThisGreenEyedGirl

Serve warm or cold topped with whipped cream and cinnamon! Or eat plain for a treat breakfast on an October morning!



31 Days of Transitioning to Autumn: Day 2 (#PSL LOVE)

No doubt, the first transition to happen in Fall is the sudden #PSL love affair. Desserts are now pumpkin laden, drinks are now spiced, and most of all we’ve all fallen head over heels in love with the pumpkin spice latte by October.

Pumpkin Spice Latte via. ThisGreenEyedGirl #psl

It calls to us. Every morning we wake and we imagine the cinnamon goodness and simply can’t fathom going back to our old love, the plain-Jane cup of joe.

I was blissfully unaware of my pre-disposition to #psl addiction until one, otherwise innocent, day in late September when I happened into a Tennessee Starbucks. I thought to myself ‘I should try something new’ So, I immediately asked for a Caramel Macchiato. Which happens to be the very thing I order whenever I feel like ordering something different and spontaneous. That’s when it hit me… the irony of ordering the SAME coffee every time I want something SPONTANIOUS. I’m not really branching out at all. I was mortified. And with that I ventured out on a limb, or some kind of sugary high, and called to the barista in a mad passion ‘GIVE ME A PUMPKIN SPICE LATTE’  *feels very proud of self*

Then… as I took that first sip….

That’s when it happened.

I. became. an. addict.

#PSL #PSL #PSL #PSL #PSL keep it coming, please. More #PSL #PSL

Pumpkin Spice Latte from ThisGreenEyedGirl

Pumpkin Spice Latte via. ThisGreenEyedGirl..Sadly, I can’t live at Starbucks. In fact, I can’t live in any coffee house. There are no

squatter’s rights, btw, just because you tell them you need to be hooked to a #PSL

life support tube piping caffeine and pumpkin into your blood in order to stay alive.

Nope. They’re heartless. They still wont let you live there.

Thus… it was necessity. I had to learn to make my own lattes.

Pumpkin Spice Latte via. ThisGreenEyedGirl

Here’s what I did to make my own:

1.) Brew a strong pot of coffee.

2.) In a blender mix (for a few seconds, until well homogenized.)

2 large spoonful’s mashed pumpkin.

2 T. Fall Flavored creamer.

2 T. Milk

1 T. Honey 

1/2 tsp. Cinnamon

1/2 tsp. Nutmeg. 

Add one mug full of coffee and pulse several times.

Pour into a small saucepan. Heat thoroughly and allow to simmer until a little foamy on top.

Fill cup and adjust sweetening to taste.

Top with whipped cream and cinnamon.

Enjoy with warm socks and a good book!

Some other great pumpkin recipes to see can be found here and here and here.


(Almost) healthy Pumpkin CupCakes

Okay…. so maybe healthy would be a stretch. Maybe almost healthy would be a stretch, also. But they don’t have anything artificial in them. No cake mix. No red dye. No corn syrup. Just basic, down to earth ingredients.

And…. did I mention they’re insanely delicious? I was sitting on my couch the other afternoon and suddenly I just couldn’t bare it. I had to have pumpkin cupcakes. Not just something sweet. But very specifically, my sweet tooth proclaimed, ‘PumPKin CUPcAkeS!’ And not just sometime this week. ‘NOW!’ It didn’t matter what ingredients I had on hand, I was going to find a way.

This is what I came up with.

ThisGreenEyedGirl {almost} healthy pumpkin cupcakes




They were heavenly! Melt in your mouth kinda good! So worth it. They totally satisfied my Autumnal sugar craving.

(sorry there’s a total lack of decent pictures in this post. Much to my displeasure and discouragement my camera is still broke. I’m hoping to replace it soon. But for this post I had to make do with the webcam. ugh.)

Here’s the recipe.

(almost) Healthy Pumpkin Cupcakes with Maple Greek Yogurt Frosting

1 C. Whole Wheat Flour

1/2 C. White All Purpose Flour

1 tsp. Baking Powder

1 tsp.  Baking Soda

1/2 tsp. Salt

1tsp. Cinnamon

1 tsp. Nutmeg

1/2 C. Brown Sugar

1/4 C. Regular Raw Sugar



1/2 tsp. Vanilla

2 C. Cubed strained Pumpkin ( there abouts… and I actually used canned butternut squash which is equivalent to pumpkin and all I had handy in my pantry. I love the taste of butternut squash in baking so if you have some, try it this way!)

3/4 C. Cocoa Powder




1/2 C. Melted Coconut Oil.


Let sit for 3-5 minutes. Batter will be thick, not quite like cake batter.

Pour into greased muffin pan.

Bake at 400 for 16-20 minutes. Until firm to the touch and toothpick inserted comes out clean. Do not over cook. 


Maple Greek Yogurt Frosting

This frosting is not fat free…. being made with a butter. But it is a far cry healthier than traditional frosting. It has no Crisco or bad oils or white sugar.

1 C. Plain Greek Yogurt.

1 Stick butter, softened and cubed

1 tsp. Heavy Cream (I used cream right off the raw milk from our cow, but this is ideal, I know. For guilt free indulgence, though, shoot for raw organic dairy products.)

Blend with a fork until fluffy.

Add Maple Syrup to taste. ( I probably used about 1 1/2 Tablespoons.)

This will lightly top… dollop the cupcakes. Adjust the recipe to make more if you want to fully frost them.


Serve warm with a dollop of frosting and a sprinkle of cinnamon.

Enjoy for desert or for a treat-like breakfast in the early fall as the leaves have just begun to turn and you’re craving something that tastes of October!

(makes 12 cupcakes.)



2 Days to Go: Granola Making Day.

I used to love to listen to those talks. I would learn new things and even as young as I was they (the women in particular) inspired me. I identified with their adventures of country life. I remember one woman talking about granola. Each week she had a ‘granola making’ day. It was part of the schedule. Planned. Like homesteading women who had ‘bread making’ day or ‘canning’ day. On that day she made all different varieties of granola. Specifically her children’s favorites which were all different.

I am a granola addict. I find this quite strange, I admit. Why would someone love granola so much? I don’t understand. There’s nothing particularly grand about it. It’s usually healthy. It’s fairly lame. But never-the-less…. I like it.

I like it for breakfast, for toppings, for dessert, for mid-day snack.

But if you buy granola in the store, it’s quite expensive. Especially, you’ll find, if you’re buying it for a whole family. I’ll tell you, 4 people can go through one measly box of granola pretty dern fast.

Soo….. I’ve often applied the wisdom of this homesteader and had a granola day. One reason I did it today was because I’m leaving town in two days and I wanted to take some with me. I’d like to avoid eating out at as many meals as I can and just splurge on a few special ones. I intend to pack some foods and do a little grocery shopping through out the trip.

I made three granolas this afternoon.

Coconut Berry Granola.

{thisgreeneyedgirl} .coconut berry granola.

Peanut Butter Granola.

{thisgreeneyedgirl}. peanut butter granola

& Pumpkin & Chocolate granola bark.

{thisgreeneyedgirl} pumkin chocolate granola bark

Check out those recipes!


Recipe File: Pumpkin & Chocolate Granola Bark

{thisgreeneyedgirl} pumkin chocolate granola bark

I love these.  I made them in honor of Autumn. I have such a hankering for all things Fall right now! So, pumpkin sounded really good to me!

pumpkin granola bark

{thisgreeneyedgirl} nutmeg

They’re basically like granola bars and if you let them cool long enough you can slice them as such. Or give them a few minutes and cut them into squares and don’t worry about it if they’re a little crumbly… cuz they’re bark not bars!



Pumpkin & Chocolate Granola Bark.

Preheat oven to 350 and grease a 9×13 pan.

4 C. Oats

1 tsp. Cinnamon

1 tsp. Nutmeg

1/2 tsp. Salt

3/4 brown sugar.

1 T. Sunflower Seeds

2 tsp. Pumpkin Seeds

Mix all these ingredients thoroughly.

1 C. Cubed/pureed Pumpkin

1/3 C. Applesauce

1 T. Honey

1 T. Maple Syrup

1 tsp. Vanilla

Mix all of these ingredients in a separate bowl.

Combine all.

Add in 1 Cup Chocolate (semi-sweet baking chocolate diced, chocolate chips, dark chocolate bar diced, you choose)

Smooth into prepared pan and bake for 30 minutes.

Let cool and slice.