Food and Recipes

two thumbs up for first annual pumpkin night

Tuesday night, my friend Lindsey and I got together for the first annual Pumpkin Night. The requirements were to use pumpkin in three dishes. She contributed homemade pumpkin puree and I threw in a small pumpkin. Despite our lack of costumes, we managed to drum up three tasty pumpkin creations:
  • Pumpkin Martinis
  • Pumpkin Bouillabaisse
  • Pumpkin Crisp

We started off the night with pumpkin martinis, which were shaken and sinfully delicious.

Pumpkin Martinis for Two


  • 2 oz. vodka
  • 1.5 oz. pumpkin puree
  • 1 oz. Kaluha
  • 4 oz. skim milk

1. Fill two martini glasses with ice cubes and cover with water to chill the glass. I would have never thought of this myself, but Lindsey properly informed me.

2. Gather your ingredients and a martini shaker. Everyone gets a kick out of the plastic flask I keep filled with vodka. I guess at one point James thought it was his, and labeled it as such.

3. Pour all ingredients into shaker, and add several ice cubes to the mix. Then shake what your mama gave you.

4. Pour into emptied glasses, and add a dollop of coolwhip and garnish with cinnamon.

Pumpkin Bouillabaisse

We found a recipe for Pumpkin Bouillabaisse online, and tweaked it just a bit to fit our needs. We substituted tilapia for the halibut, and instead of 8 cups of pumpkin cubes, we used 3 cups of pumpkin and 3 cups of butternut squash. We had quite the adventure hunting down 1 lb of fennel and saffron threads that weren’t $16, but thanks to Publix, we found everything we needed. Lindsey took charge of this main course, while I tackled the dessert.

Pumpkin Crisp

This is absolutely one of my favorite desserts, despite the fact there’s no chocolate involved. I came across this dessert at a Thanksgiving potluck last year, and have been patiently waiting for fall so I could make it myself. I still want to try a paleo version of it sometime–I just need an occasion.


  • 2 cups pumpkin puree (or 15 oz can of pumpkin)
  • 14 oz sweetened condensed milk
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 3 eggs
  • 1 box yellow cake mix
  • 1 cup chopped hazelnuts
  • 1 cup melted butter
  • 8oz cream cheese
  • 1.5 cup cool whip
  • 1 cup powdered sugar

1. Grease 9×12 pan and preheat oven to 350 degrees.

2. In mixing bowl, blend pumpkin, milk, eggs, sugar and cinnamon on low speed until blended.

3. Pour into pan, then sprinkle cake mix over pumpkin.

4. Sprinkle nuts on top of cake mix, then spoon butter evenly over nuts.

5. Bake at 350 for 50-60 min.

6. For icing, blend cream cheese, cool whip and powdered sugar. Spread on crisp when cooled.



I'm a full-time wife and semi-stay-at-home mom to four young kids. Day to day, I help my husband with his small business, but when I have any extra time, you can find me cooking or being active outdoors with my family. We live at the foothills of the North Georgia mountains and are embracing modern homesteading month by month.


  1. Oh Gret–your mama gave you plenty, and then some! When I make these again, I’m going to add an extra ounce of vodka to make them a little stronger, FYI.

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