btsoi blogs: WL2012 | No. 6: Bake Pumpkin Desserts

Pumpkin puree is hard to come by here in Brisbane.

When my mom was visiting last year, we found a can at a specialty grocery store for $14.95! My eyes bulged slightly before I quickly placed the can back on the shelf, then my mom promised to send me a few cans when she got back to Canada.

I now have a small stockpile in my pantry that I'm using sparingly because who knows when my next ration will arrive?

However, because the weather now reminds me of fall/winter back home, I decided it was time to break open a can and make some pumpkin cheesecake.

In my excitement to make a pumpkin dessert, I accidentally used pumpkin pie filling instead of pure pumpkin puree. It still tasted absolutely amazing.

I used this recipe.

My second pumpkin dessert, in all honesty, was made solely to fulfil the requirements of this goal and to use up the can of pumpkin pie filling. Had I not added that extra "s" to the end of "dessert" and/or used up the remaining can of pumpkin, I would not have made this second dessert.

But things are what they are, so this second-rate pumpkin pie came to be.

Still tasted delicious. It didn't look amazing but nothing a little whipped cream couldn't fix.

I love whipped cream on my pumpkin desserts; have you noticed?

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