Happy Holidays to you! The Holiday season is officially here. Can you believe it? I am so excited to celebrate this year. I know that I am a tad late, but I wanted to share my Thanksgiving look and a yummy recipe with you all (ok, only 2 weeks late…not too bad!)
First up is this adorable embroidered dress from StyleWe. It is such a great transitional piece. It works all year round! I absolutely adore the embroidery detail on the front of this dress. I made it more of a “fall” look by adding a floppy hat (and a pumpkin pie!) I am going to Mexico next year and will definitely be bringing this cute dress with me.
Dress: Vintage V-Neck Floral-Embroidered Midi Dress, StyleWe $79
Hat: Anthropologie, shop similar from Anthropologie $88
Now onto the pumpkin pie. Full disclosure: I did not make this pie. Why, you ask? Because I am a terrible cook/baker. My idea of cooking is putting toast in a toaster and heating up microwavable meals. Luckily, my mom is a talented baker! Below is the recipe that she uses for her pumpkin pie…right off of the Libby’s can:
Libby’s Famous Pumpkin Pie (Makes 10 Servings)
- 3/4 cup granulated sugar
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- 2 large eggs
- 1 can (15 oz.) Libby’s 100% Pure Pumpkin
- 1 can (12 fl. oz.) Carnation Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
I hope you all had a wonderful Thanksgiving! As usual, please follow me on my instagram account (recently renamed @kelli.saffa).