Happy Monday, friends! I was so sad to see Justin leave this morning after a long weekend together. I love the holidays, but they never last long enough. We soaked in our long weekend with a huge feast, lots of sleeping in and movie watching, and some work on our living room makeover. This was also the first year in as long as I can remember we didn't go Black Friday shopping! I told Justin I really wasn't feeling it this year and he surprisingly agreed. We went to bed at 7:30 on Thursday night and woke up at 4 in the morning for a piece of pie. True story.
We weren't sad at all to be by ourselves for the holiday because it has been a crazy year. We have had more company this year than we have ever had, so taking the week off was really great for the both of us. Next month we will have a houseful of people again, so I'm really glad we got to have a low-key Thanksgiving. And speaking of Thanksgiving, Hudson's birthday happened to land on Turkey day this year!
Every year I make him something special to celebrate and this year was no different. I made him a dog friendly pumpkin pie and it was a huge hit. I also splurged and got him a fancy new collar because he turned 4 and his baby collar finally gave out on him. I nearly cried. So he got an upgrade and he looks so cute! I wanted to share a link where you could order one, but they are sold out! Boo! Keep checking Coach.com to see if they restock.
|Moommm, you're embarrassing me with all this attention!|
1 Refrigerated Pie Crust
15oz Pumpkin Puree (Homemade or Libby's)
1 tsp. ground cinnamon
Preheat oven to 425 degrees
Cut down pie crust to fit into muffin tins
Mix pumpkin, cinnamon, and eggs in a large bowl & scoop into pie crust
Bake at 425 for 15 minutes, then reduce heat to 350 degrees and continue to bake for 40 minutes
Cool as long as necessary and if you're feeling extra sweet, add a dollop of fat free cool whip for your pup and serve!