My Favorite Food
Outfit photos by Dan Tran
Top: Astr | Pants: H&M (similar here) | Wedges: Splendid (similar here and here) | Earrings: Inedible Jewelry
Pumpkin pie is my favorite food. Is that weird? I’ve just loved it for as long as I can remember. It reminds me of my favorite time of year, the Holiday season. Not to mention, it’s sweet, cinnamony, and delicious. I’ve paired this pumpkin pie with an Astr blouse, H&M skinnies, Splendid wedges, and the cutest, most realistic pumpkin pie earrings by Inedible Jewelry.
When I was in 5th grade, I made a whole bunch of miniature things like mini composition books, pencils, and different foods. I loved it! So naturally, I was incredibly excited to come across Inedible Jewelry (@inediblejewelry on Instagram). Jessica and Susan, the creators of Inedible Jewelry and the authors of The Polymer Clay Cookbook, made these amazingly detailed pumpkin pie earrings. They even used real allspice in the clay! The detail and precision of their work is so impressive. These pumpkin pie earrings are only one of hundreds of different mini food items from their polymer kitchen, so please check out their Inediblog and etsy shop!
Pumpkin pie has a lightness about it that doesn’t make me feel guilty or heavy after eating it. I mean, it is fruit. [Fun Fact: If it has seeds, it’s a fruit!] I’ve put a little spin on your traditional pumpkin pie and made a gingersnap chia crust. Here’s what you’ll need:
For the crust:
3 cups gingersnaps (I love the mini ones from Trader Joe’s)
3 tsp butter
5 tsp coconut oil
1 tsp chia seeds
For the filling:
1- 15oz can of pure pumpkin (I use Libby’s)
1- 12oz can of evaporated milk
½ cup sugar
¼ cup Agave syrup
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ ground allspice
¼ tsp salt
2 eggs
Whipped cream (or ice cream)
Preheat the oven to 350 degrees. Crush up the gingersnaps in a food processor or Nutribullet, sprinkle in the chia seeds, and mix in the melted butter and coconut oil. Spread out the crust around and up the sides of a pie dish using a fork. Then thoroughly mix together all of the ingredients for the filling and pour it over the crust. Be sure not to fill it too close to edge of the crust because the pie will puff up a bit in the oven. Place in the oven for 50 minutes. Once the pie cools down enough to not melt the whipped cream, spoon a dollop on top and enjoy!
As always, feel free to contact me or comment below on what your favorite food is, your go-to holiday dish or your favorite fall outfit essentials. Thanks for reading!