Welcome to Week 5 of my pumpkin spice series. This final week I have chosen Pumpkin French Toast Sticks, Pumpkin Pie, andHarvest Quinoa Salad. For the breakfast dish, I made some pumpkin french toast sticks. I love some sweet french toast in the mornings. It’s an easy tasty breakfast and I’m excited to see how it is with pumpkin. I made pumpkin pie for dessert. I’ve made apple pie before, but I’ve never made pumpkin pie! We’ll see how it turns out. For the dinner dish, I chose a harvest quinoa salad. I love quinoa and butternut squash, so I’m excited to taste this one!
The first I tried was the pumpkin french toast sticks. I love french toast so I was very excited to try this one. I used sour dough bread because that’s what I usually use, but it was fresh so it fell apart a little bit. The recipe itself was pretty simple and the sticks tasted delicious. However, the next time I make this I will probably just make regular sized french toast instead of sticks. If you love fall and you love breakfast foods, you definitely need to try this one!
Next I made the pumpkin pie. This was surprisingly easy to make. I bought a pre-made crust to save some time (I used graham cracker crust). All you need to do is mix the ingredients together and pour into the crust to bake! I was able to pull it out of the oven for dessert right at the end of Grey’s Anatomy for my friends and I.
The last dish I made was the harvest quinoa salad. I wasn’t really sure what to expect with this one! I think one of my favorite meals is a good quinoa bowl. This one is made with vegetable stock and then adds in pecans, pumpkin seeds, cranberries, and a pumpkin vinaigrette. It was pretty easy to throw together. It’s supposed to be eaten chilled like a salad, but I served it still warm. I think I prefer it that way, but either way is good!
I hope you enjoyed the 5 Weeks of Pumpkin Spice series!! Stay tuned for more recipes that I will be trying out for you. Have a wonderful weekend!
PS. If you want some weekly inspiration in your inbox, be sure to subscribe to my newsletter, Steeped Tara!