Isn’t it a little backwards that a hurricane causes record-breaking snow in October? I think so. We got around 6 inches, but I won’t complain too much because I did get the day off school! We’re pretty used to snow and rarely ever get snow days so it was a nice treat, I spent all day in my PJs, hanging out with my neighbors and not doing school work. Until I remembered that I have a Management exam tomorrow. Whoops.
I hope everyone in the northeast is okay though! The weather reports from New York/New Jersey are crazy!
Saturday my roommates and I hosted a Halloween party at our apartment. We had lots of food, lots of fun and lots of people in our tiny apartment. Halloween party success!
Some of the food! We went potluck style. I made my mixed bean and sweet potato chili and a health-ified pumpkin pie, which people actually ate! The recipe is coming at the bottom of the post!
Other foods included hot dog mummies (turkey, beef and kosher, quite the spread), meatballs, brownies, meat chili, tortilla chips, white chocolate covered nut butters (which were dangerously good – I ate wayyy too many of those, sorry tummy), halloween candy (of course), Oreo cool whip cake (also dangerously good), Papa John’s pizza (hey, we are college kids) and of course some pumpkin beer.
The party was costume optional, but we still had some good ones.
I was a Chiquita banana!
We also had a ghost, Peter Pan, Sandy from Grease, something creepy, a taco (my favorite!), Daphne and Fred (who’s a little hidden)
We all had a fun time and ate way too much food. A perfect night.
Health-ified Pumpkin Pie
(Gluten-free, vegan option)
- 10 small/medium dates
- 1 cup roasted almonds
- 3/4 cup unsweetened shredded coconut
- 1 tbs coconut oil
- 2 tbs water
- 1 can pumpkin puree
- 1 block silken tofu
- 1/4 cup honey (or agave for a vegan option, other sweeteners would probably work as well, but I can’t vouch for that)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
For the Crust
- Preheat oven to 350
- Combine first 4 ingredients in a food processor until dates and almonds are broken down
- Slowly add in water until mixture begins to stick together, adding more or less as needed
- Using a spatula press into a pie tin (or a round cake pan if you are a college student with an under-equipped apartment kitchen, not that I know anything about that)
- Bake for 10 minutes
For the Filling
- Combine the final 5 ingredients into a food processor
- Process until smooth
- Pour mixture onto crust, smoothing with a spatula
- Bake at 350 for 50 minutes, or until an inserted tooth pick comes out clean.
As a warning, this pie wasn’t meant to taste exactly like a typical pumpkin pie. It definitely tastes healthy, but is delicious in it’s own right. It’s still a tasty treat, just don’t expect it to taste exactly like a conventional pumpkin pie.
What are you going to be for Halloween?
Does it snow much where you live?