Today I’m sharing my little farmhouse kitchen decorated for fall and a fall-favorite recipe for Pumpkin Pudding.
Last year, if you remember, I participated in the blog hop series organized by Kristen from Ella Claire Blog, which was a month-long series of blog posts in the Fall and Christmas seasons. This year we are back with the same group, doing the same thing! Each week we share one space in our home decorated for the season. We are starting with our kitchens, next week we will be sharing a tablescape in our dining rooms!
My kitchen is not the largest kitchen, and I often find it challenging to bring in seasonal changes that can last a couple months without cluttering up limited counter space. Sometimes the best nod to fall is freshly baked goods, seasonal fruit, and fresh flowers!
This recipe is actually a fall-favorite of a friend of mine and was new to me. I made this Pumpkin Pudding for the first time this past weekend and it was so delicious and super simple to make!
It’s like a mix between pumpkin pie and apple crisp.
I decided to re-orient my kitchen island— which is a nice option to have when your kitchen island isn’t secured to the ground. I’m not sure it will stay this way, but it’s fun to try something new.
I got lucky with this cute navy buffalo check apron and matching hot pad… I found at in the clearance section at HomeGoods.
Here’s a little wider view of the kitchen sink area– I still love having all white appliances! The continuity of white helps the small space feel larger.
At the foot of the kitchen sink I put in a large crochet mat/rug that I bought in Sao Paulo, our last day in Brazil when we went to the Ceasa. It cost me about 80 reais, which is like $25. I have been surprised with how well it cleans up! It was filthy before I took these pics– I just threw it in the wash and it came out perfectly clean!
I’ll admit that this island being oriented this way doesn’t photograph as well– the side with the shelves looks a little busy and dark, but it helped me get a little more excited about photographing a space that I’ve already taken pictures of multiple times a year.
Now let’s talk about this Pumpkin Pudding…
I don’t bake a ton so I asked my friend, Kim Boyce, to recommend a fall recipe that her family of 9 loves. She gave me this recipe to share, as she got it from a friend (Lisa McDermott) years ago. Our family loved it as well, although next time I will reduce the sugar to 1/2 cup. 🙂
- 1 can (15 oz) pumpkin puree
- 1 can sweetened condensed milk
- 1 c. sugar
- 1/2 tsp. salt
- 1 T. + 1 tsp. cinnamon
- 1/8 tsp. ground cloves
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 2 eggs
- 1 box yellow cake mix
- 10 T. butter, melted
- 1/3 c. pecan pieces
- Mix the first 9 ingredients together with a whisk.
- Pour into a 9x13 baking dish or 8 ramekins.
- Sprinkle yellow cake mix on top, spreading evenly.
- Pour melted butter over the top of the cake mix.
- Sprinkle with pecan pieces and bake in 350 degree oven for 50 minutes for the 9x13 baking dish, or 35 minutes for the ramekins.
Recipe by Lisa McDermott
Don’t forget to visit all these lovely posts sharing my friends’ kitchens and recipes!
and our featured guest this week, Michael from Inspired by Charm