Like many festive folks, you may have visited a pumpkin patch or two in October. We did! And now that Halloween has passed we’re wondering.. what should we do with all those pumpkins?! Read on for decorating ideas and some recipes! But first, where’d those pumpkins come from?
Ash’s pumpkin patch visit
I checked out the Great Peter Pumpkin Patch on one of the rainiest weekends Nor Cal has seen in a while. And, yes! – that’s the ‘jane trench‘ I’m wearing along with the ‘everyday leggings’ (coming soon!), ‘ruche long sleeve tee‘, and Hunter ‘Tour’ packable rain boots (previously mentioned here).
Aj’s pumpkin patch visit
My visit was more of kid-centered visit. We went to a darling pumpkin patch farm with animals, pumpkins, and a real corn maze – Hall’s Pumpkin Farm & Corn Maze. The littles loved being able to just pick grass and feed the animals – as well as running around like crazy trying to find our way out of the corn maze! Do you see those cute boots I was wearing!? Those are coming to the store SOON!! And that perfect green color tee I’m sporting? Yep, our ‘premium tee- evergreen‘. Kiddo’s outfits are from here and here. The husband’s? Ya, I didn’t think you asked. *eyeroll* he did not dress cute for the occasion.
Now, what we’re doing with all those pumpkins…
Pumpkins fit the season through Thanksgiving (at least the ones that weren’t carved up), so let them hang out! Put them on the front porch, use some in a table centerpiece, paint them white and gold for a more contemporary/modern feel – so many options! Here is some inspiration that we found –
White pumpkins from Livingly; gold confetti pumpkins also from Livingly; and a beautiful pumpkin centerpiece from the Stone Gable blog.
Nothing says fall like pumpkin flavored EVERYTHING. Here is one of our favorites:
Pumpkin Double Layer Cheesecake Bars
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2-5 tbsp (to taste) white sugar
- 4 packages, 8oz each, cream cheese- room temperature
- 1 1/2 cups white sugar
- 4 eggs- room temperature
- 1 8oz can of canned pumpkin
- 2 tsp pumpkin pie spice
Homemade whipped cream
- whipping cream
Preheat oven to 300 degrees F. Line a 9×13″ baking pan with parchment paper- leaving a little over hanging on the sides.
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix to combine- Then press the crumb mixture on the bottom of the prepared baking pan. You can use the bottom of a cup to really press down on the crust to make sure it’s pressed firmly together.
In a mixing bowl, combine the cream cheese and sugar. Beat with a paddle attachment until light, fluffy, and smooth. You don’t want any lumps! This is why it is key for everything to be at room temperature.
Beat in the eggs, one at a time- until blended. Spoon half of this mixture over the crust and spread evenly. To the remaining mixture add the canned pumpkin and pumpkin pie spice. Use a wire whisk to stir until smooth. Then, carefully spoon this over the other layer in the pan.
Bake the cheesecake in the oven for 50 minutes. Then- just turn the oven off and leave the door slightly ajar so that the cheesecake can slowly cool down- about 1 hour, maybe more.
Refrigerate for at least 3 hours before cutting into bars! A little tip- run your knife under warm water and dry it off between cuts so you get smooth, clean cut bars! Top with homemade whipped cream (or store bought!) and sprinkle on some pumpkin pie spice for a festive touch. Then- try not to eat them all before you share with others. You’ve been warned.
Ash & Aj