Fall is still a few months away, but my family is already craving for something pumpkin-y. Like I always mention before, my family loves pumpkins. We can’t just get over the texture of this amazing vegetables that’s sometimes called a fruit too. The vegetable-fruit debate doesn’t deter us though. Pumpkin dishes will always be included in the family’s favorites. Even if it’s off-season, we always want to enjoy it.
Another favorite dessert of the family is cheesecake. If we can eat cheesecake every day, we will not complain. It’s just that it’s one of those food that you can’t have as much as you want to.
Last weekend, my parents visited us and brought us a lot of things from our hometown. They only stayed for a couple of hours because they would be visiting my brother and his family too, and then they will go back home. My Mom wouldn’t tell where she got the pumpkin, but Dad said I just shouldn’t ask.
I wonder where and how Mom got it. Anyway, it’s a really huge pumpkin. I felt like it would blow up into a carriage if I said “Bibbidi Bobbidi Boo”!
A few of the slices, I made into pumpkin soup. And then the rest, I decided to make into a cheesecake dessert that I got from my Mom. That way, we’d get the best of both worlds (cheesecake and pumpkin)!
I found a similar recipe that uses canned pumpkin. And it’s something I am sure your family will really enjoy eating! Also, it’s cooked in the slow cooker so it’s more convenient to make!
Photo and recipe courtesy of Simple Nourished Living.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can bake this at the oven, 325 degrees for 35 to 45 minutes, until it is puffed and set but still a little jiggly in the middle.
