Happy Autumn!

Happy Autumn & Happy Thanksgiving to my fellow Canadians. Cozy up in your comfy chair with your favourite quilt, a cup of tea, and a piece of pumpkin pie while raindrops tap on the windows.

I baked pumpkin pies yesterday. Pumpkin is my favourite pie but I rarely get to enjoy them. Guess what I ate for breakfast today?!

These ones are made with almond milk! For the crust, I used 3-2-1 Pie Crust; measuring by cups, omitting the salt & sugar and using Vegan Becel as the fat. You can find the pie filling recipe at the bottom of this post.

I love Autumn! I love the colours and the smell, and the cooler weather. I love the sound of leaves crunching as I walk. I love leaves in general... all year long but mostly in Autumn when the colors burn to a warm flame! I will be making a pattern for this little Autumn Trivet introducing the technique of cut-away appliqué.

This beautiful wool felt bird has been standing guard over my little egg basket of twine for more than 8 years! I cherish my bird & oak leaf, as well as my pear & felted acorns. Check out all of Lisa’s wool creations at Lil Fish Studios!

I am looking forward to using this stash of wool that I have been coveting for years. Perhaps the leaves will inspire me? I updated the look of my SHOP recently. Pop on over to check it out... there is still time to sew some Pumpkin Coasters!

I hope you are all enjoying this time of year as much as I am. Stay warm & cozy, and join me for tea, pie & crafting!

Enjoy your afternoon tea & quilted crafts :o)

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{PUMPKIN PIE}
makes 1 large deep dish pie or 2 regular shallow pies

3 cups pumpkin
3 eggs
1/2 cup brown sugar
1/4 cup maple syrup
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp mace
3/4 cup almond milk

(This recipe uses more pumpkin & spices, and less sugar than most.)

Whisk together and pour into unbaked pie crust. Bake 425F for 15 min & 350F for 45 min or until filling is firm. Thin pies will be ready sooner. Serve with coconut whipped cream!

I use 3-2-1 pie crust recipe made with Vegan Becel. It’s a soft dough that doesn’t shrink. Add flour to make cut-outs. Bake cut-outs until lightly browned and place on pie once filling has firmed.