Pour apple juice into a large stock pot, then stir in canned pumpkin.  Add cinnamon sticks then season to taste with nutmeg all spice. Boil for 30 minutes or so. 

 

Pour Heavy Whipping Cream into a mixing bowl, then add Maple Syrup to to taste. Whip with hand mixer until light and fluffy.

 

Serve the cider hot with a dollop of whipped cream on top and enjoy.

 

 

Saturday morning the Jeffs (my brother and his friend) came over and we did a little automotive work.  We replaced the throttle body, spark plugs and 3 engine mounts on my Focus in what must have been close to world record time.  Now the Focus runs like new again. 

 

Saturday evening Erin’s parents returned from their cruise so we went and visited with them, and had a little dinner.

 

Sunday morning I taught the Jr. High bible class again. This week we talked about Jesus being the resurrection and the life. 

 

Sunday afternoon Erin and I cooked up our pumpkin dishes for that night’s pumpkin party.  Erin made a Pumpkin Corn Chowder with Crab and Bacon and I made a Pumpkin Harvest Cider with Maple Whipped Cream.  Both turned out well. Erin’s won the competition over all, and mine came in a close second place in it’s category.