New toys and a headstart...

I saw these little Fall Forest Piecrust Cutters from Williams Sonoma in a magazine recently and I just thought they were the cutest things. While they were a little spendy, I did have a gift card burning a hole in my wallet so I treated myself. Of course after I paid this price, I am sure my friend, Kathleen, will find them at the outlet for 99 cents (she is the bargain queen)! Today, I had to make a couple of 9 x 13 sized pumpkin desserts for our church supper and I thought the leaves would make cute little toppers. When I was a kid the best part of my mom's pie baking was that we got to take the scraps and sprinkle them with cinnamon and sugar and bake for snacks. I've always loved them so I cut out all the little leaves, did an egg wash and sprinkled with cinnamon and sugar.They baked into autumn colors :)
Of course since there is a holiday coming up...
I had to get a headstart and dip a few in chocolate!
There will be no "thumbs up" from J on these little chocolate goodies...they didn't survive until he got home...
but since I was baking pumpkin desserts I made a half recipe version as a treat for us tonight.
Served with homemade whipped cream made with another sprinkle of cinnamon and vanilla.
Pumpkin Dessert

1/2 cup oatmeal
1/2 cup brown sugar
1/2 cup butter
1 cup flour

1 lg can pumpkin
1 can evaporated milk
2 eggs, beaten
3/4 cup white sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/4 tsp nutmeg

Mix oatmeal, brown sugar, butter & flour together. Pat into a 9" x 13" pan. Bake for 15 minutes at 350 degrees. Mix remaining ingredients together and pour over crust. Bake 40 minutes at 350 degrees. Cool completely and serve with whipped cream.

Marsha - Thumbs UP (2nd Thumbs UP on those chocolate covered cinnamon sweetened pie crusts)
Jeff - Thumbs UP