All I can say is that I can't stop eating, no I am not pregnant. This always happens this time of year. Parties start with candy and sweets that I can't say no to. I also tend to be busy with my napkins in October and I get stressed and eat my way through it. You would think I would be too busy to stop and eat, but that is not the case. As I am writing this-I am eating pumpkin turtle pie which is divine. I usually exercise 4 days a week, but when I get busy exercising goes out the window, so my eating is not off set by anything. Viscous Cycle-I know.
I hope to get control of this problem of mine soon.
I have made two pumpkins pies in the last week. The first pumpkin pie was a recipe off a can of pumpkin and I didn't really care for it. The second pumpkin pie I found in this month's issue of Better Homes and Gardens. It is a Turtle Pumpkin Pie.
Here is the recipe-
Turtle Pumpkin Pie
1/4cup plus 2 TBSP. caramel topping
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 TBSP pecan pieces
1 cup cold milk
2 pkg. (4 serving each) Jello Vanilla Flavored Instant Pudding
1 cup canned pumpkin
1 TSP. ground cinnamon
1/2 TSP. ground nutmeg
1 tub (8oz) Cool Whip, thawed
Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup pecans
Beat Milk, pudding mixes, pumpkin and spices with whisk until blended
Stir in 1 1/2 cups whipped topping
Spread into crust
Top with remaining crust
Refrigerate for 1 hour
Top with pecans and drizzle remaining with caramel