Pumpkin Pie

Pumpkin Pie

Vegan What I Eat in a Day (High Calorie)

Protein Peanut Butter Cup Smoothie (1339 calories), Vegan Butter Pasta (1275 calories), Vegan Red Lentils and Potatoes with Rice (1296 calories)

This is only 100g of protein for the day so if you’re bodybuilding bulking you’ll need to add seitan, tofu or any other protein to these recipes.


Easy Protein Breakfast, Dairy Free Dinner, High Calorie Lunch, Vegan Meal Ideas

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Pumpkin Pie

Super Easy 10 Minute Microwave Quick Fudge Recipe

I’ve been making a whole lot of fudge as Christmas gifts for people and figured I would make a how to video of the process I use. It makes quick and easy shareable desserts. You can use pretty much any other flavored chip in the second step, the sky is the limit, go wild!

Update- I’ve been informed it’s technically ganache, but it fills the same role. Still delicious and quick.

18 ounces semi-sweet chocolate chips
1 can sweetened condensed milk (I use Eagle brand)
dash of salt
1-2 teaspoons vanilla extract (I use Watkins double-strength; 1 for double strength, 2 for single-strength)
1/2 cup of chopped nuts (optional)

Measuring cup
Silicone spatula
Bowl that can hold at least four cups of liquid
9×9 pan. Line with wax paper.

Mix the semi-sweet chocolate chips and the condensed milk in a bowl. I have a 1500W microwave, and after one minute at high heat, the chocolate is melting nicely. Be careful not to overheat, because that tends to burn the chocolate. It usually won’t be obvious that the chocolate is melting until you stir it. If one minute isn’t enough, heat for another minute at a time.

Once the chocolate and condensed milk mix, add the salt and vanilla (and nuts if you are using them) and stir some more to help blend them. Turn out into the wax-paper-lined pan. Chill in the refrigerator, but it should survive storage at room temperature. It typically takes several hours to cool.

Cut into chunks and serve. You can serve cold, but it melts better in the mouth when at room temperature.

With butterscotch:
12 ounces semi-sweet chocolate chips
6 ounces butterscotch chips
1 can sweetened condensed milk (I use Eagle brand)
dash of salt
2-4 teaspoons vanilla extract (I use Watkins double-strength; 2 for double strength, 4 for single-strength)
1/2 cup of chopped nuts (optional)

Same as above.

If you want the look of nuts, mix in the butterscotch chips as is or with a little chopping. If you want the butterscotch to be non-obvious, chop it thoroughly. I have good luck when I freeze it, then use my blender to chop the frozen chips.

Prepare the chocolate as above, leaving the butterscotch out for now. Once the chocolate and condensed milk are mixed, add in the butterscotch chips or powder. Stir to mix the butterscotch in. Heat for another 30 seconds (1500W microwave) or minute (1200W microwave). Add the salt and vanilla (and nuts if you are using them). Heat again if necessary. Turn out into the wax-paper-lined pan. Chill for several hours to solidify, allow to warm to room temperature, cut, and serve.

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Pumpkin Pie

Beth’s Gingerbread Baked French Toast | ENTERTAINING WITH BETH

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serves 12-14

1 ½ loaves of Challah bread or brioche bread
12 eggs
2 cups (480 ml) heavy cream
1 cup (240 ml) milk
1/3 cup (65 g) sugar
3 tbsp (45 ml) molasses
1 tbsp (15 ml) ground ginger
1 tbsp (15 ml) ground cinnamon
1 tsp (5 ml) allspice
1 tsp (5 ml) cloves
½ tsp (2.5 ml) ground nutmeg
2 tsp (10 ml) vanilla extract
½ tsp (2.5 ml) salt
1 tsp (5 ml) powdered sugar for garnishing

Orange Raisin Cinnamon Syrup:
1 cup (240 ml) pure maple syrup
4-5 pieces of orange peel created with a potato peeler
2 tablespoon (30 ml) raisins
1 cinnamon stick

Spray a 13 x 9 Pyrex casserole dish well with baking spray, set aside.

In a large bowl whisk together the eggs until combined. Add cream, milk, sugar and molasses, whisk to combine. Add spices and whisk to combine. Set aside.

Slice Challah bread down the middle, vertically, then cut across horizontally, to create manageable slices.

Pour egg batter into the casserole dish and then dunk bread, on both sides in the egg batter to coat on both sides. Begin lining bread upright, against one end of the dish, completing the process until all slices are coated and lined upright in the casserole dish. Wipe edges of dish clean with a paper towel. Cover and refrigerate overnight.

Preheat oven to 350F (176C) and bake for 30 mins uncovered, then cover and bake for another 25-30 mins until all the liquid is set and bread is baked through.

Meanwhile, in a small sauce pan combine all the ingredients for the syrup, simmer for 10 mins until warmed through and fragrant. Transfer syrup to a gravy boat for serving.

Once French toast is done, allow to cool slightly, dust with the powdered sugar and place the dish in your basket cozy.

Bring to the table with the gravy boat, cut into squares and top with the orange raisin syrup.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!

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Pumpkin Pie

Raspberry-Cream Cheese Candy Cane Crescent Danish | Pillsbury Recipe

Whether you need to distract the kids from opening presents on Christmas morning or feed your overnight guests around the holidays, this candy cane-shaped Danish filled with fresh raspberries and cream cheese is the way to do it.



Coffee Cake

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
4 oz (from 8-oz package) cream cheese, softened
2 tablespoons plus 1 teaspoon granulated sugar
3/4 cup fresh raspberries
2 tablespoons raspberry preserves
1 tablespoon butter, melted


1/4 cup powdered sugar
1/2 to 1 teaspoon milk

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Pumpkin Pie


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1 + 1/2 Cup All-purpose Flour
1/4 Teaspoon Salt
1/4 Teaspoon Sugar
1/4 Pound Vegetable Shortening (1/2 cup + 1 tablespoon)
1/4 Cup Non-Dairy Milk


1 3/4 cups (1, 14 oz can) Pumpkin
3/4 Cup Full-Fat Coconut Milk (From A Can – Full Fat)
1/2 Cup Brown Sugar
1/4 Cup Cornstarch
1/4 Cup Maple Syrup
1 Teaspoon Vanilla Extract
2 Teaspoons Pumpkin Pie Spice
1/2 Teaspoon Cinnamon
1/2 Teaspoon Salt

*Pre-heat your oven to 350F!
**Cook for 60 minutes!
***Let cool overnight until set!



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Pumpkin Pie

Slow Cooker Pumpkin Butter Recipe

Moderate Cooker Pumpkin Butter Recipe.

What is superior to the smell of something flavorful stewing without end in a moderate cooker? Possibly it’s realizing that the final product will be a top notch and nutritious treat for your family and companions.

This Slow-Cooker Pumpkin Butter makes an extraordinary hand crafted blessing or expansion to your own table, and it’s one of my most loved pumpkin formulas. All you require is a couple of fixings, your moderate cooker, a few holders and a couple of hours, and everybody will be impressed to the point that you made it yourself.

Pumpkin margarine is like creamy fruit spread, simply made with pumpkin. It’s awesome on toast, oats, flapjacks, waffles or just eaten from the spoon. The advantage rich cinnamon, cloves, nutmeg, ginger and allspice you use in this formula not just taste astonishing, they’re normally antimicrobial. At the end of the day, they battle malady and contaminations; they support your digestion and invulnerable framework; they enable adjust to glucose, battling diabetes; and they contain heaps of cell reinforcements, which battle maturing, coronary illness and tumor.

In addition, this pumpkin margarine is totally regular, so you know you’re giving your family and companions a treat without additives, high fructose corn syrup and counterfeit flavors and hues. Did I say this formula is additionally sans gluten, paleo-accommodating and veggie lover?.

Begin by adding your pureed pumpkin to the moderate cooker. I utilize two 15-ounce jars of natural pumpkin puree (ensure they’re unadulterated pumpkin puree, not pumpkin pie filling), but rather in case you’re feeling truly aspiring, you could influence your own particular hand crafted pumpkin to puree from a 3– 4 pound pumpkin.

Incidentally, the pumpkin medical advantages are various, for example, bunches of vitamin A, fiber and beta-carotene, so there are a larger number of reasons than simply the taste to appreciate this harvest time squash.

Next, include some crude nectar, 1/some apple juice, some vanilla concentrate and crisp lemon juice, and your cinnamon, nutmeg, ginger and salt. Mix the blend well to join every one of the flavors. This formula influences a truly zesty pumpkin to margarine, so on the off chance that you’d like a milder flavor, back off the zest sums and taste the blend to perceive how you like it. The last item will taste comparative, simply more extraordinary.

Presently turn your moderate cooker on low and enable it to do its thing for 4 hours. Beware of the pumpkin margarine each half hour or something like that and blend it to shield it from staying and consuming. You don’t need it to consume!

Following 4 hours, include the cloves and allspice. These are the more grounded flavors, so including them later in the cooking will keep them from winding up severe. At that point mix, mix, blend. Cover and enable the blend to cook for another 1– 2 hours. Mind the spread every now and again now and blend it.

The time will rely upon your moderate cooker, so when the pumpkin spread appears to be the thickness you like, turn it off. On the off chance that it’s as yet not sufficiently thick, you can evacuate the cover and enable it to continue cooking until the point when it achieves your coveted consistency.

Spoon the pumpkin spread into jugs or other sealable compartments. You’ll have around 5 measures of pumpkin spread. Permit the pumpkin margarine to cool in the compartments previously putting the tops on. At that point refrigerate or solidify until the point when you’re prepared to appreciate!

The pumpkin spread will keep for 2– 3 weeks in the fridge and up to a year in the cooler, yet I question it will stick around for that long. Have it on grew toast, similar to Ezekiel bread, and appreciate this scrumptious tribute to our most loved fall squash!

Moderate Cooker Pumpkin Butter Recipe:




*two 15-ounce jars pumpkin puree.

*1 glass crude nectar.

*1/2 glass apple juice.

*1 teaspoon vanilla concentrate.

*2 teaspoons crisp lemon juice.

*1 tablespoon ground cinnamon.

*1 teaspoon ground nutmeg.

*1 teaspoon ground ginger.

*generous squeeze of ocean salt.

*1/4 teaspoon ground cloves.

*1/4 teaspoon ground allspice.


1.Add the greater part of the fixings aside from the cloves and allspice to a moderate cooker. Blend well to consolidate. Cook on low for 4 hours, mixing a few times to shield the blend from staying.

All Photos Licensed Under CC

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Pumpkin Pie

Pumpkin Pie Pudding Recipe

2 cup. pumpkin puree
1/3 cup. plus 2 Tbsp cornstarch
2/3 cup. coconut sugar
1 tsp. pumpkin pie spice pinch of sea salt
1 2/3 cup. unsweetened rice milk (or almond milk)
1 tsp. vanilla extract
2 scoops Organifi GOLD Powder

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Pumpkin Pie

Real Healthy Recipes Pumpkin Pie

This is my favorite pumpkin pie recipe, starting with a whole pumpkin and using rustic pecans for the crust. Forget grains, gluten, dairy and refined sugars – this pie is nothing but wholesome, real food ingredients. Nutrition coach Jason Phillips and I have some fun while making and eating pumpkin pie in the middle of the morning 🙂 Here’s the full recipe posting:

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Pumpkin Pie

Cold Pumpkin Pie! Super easy !

Here you have a super easy to make Pie! It’s the perfect dessert for this Thanksgiving, or any day of this season! Enjoy

1 pie ready to bake pie crust
24 large marshmallows
1 tsp Vanilla extract
1 can 15oz pumpkin puree
1 tin 8oz whipped cream
½ tsp Cinnamon
½ tsp Allspice
¼ tsp Nutmeg
Pinch of Salt

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Pumpkin Pie

CHEDDAR crust APPLE PIE | Thanksgiving Savoury & Sweet Dessert | Kravings

Cheese and Apples are a match made in heaven and this combination of savory and sweet, make for a delicious and unique pie.

Here are the ingredients and steps to make this recipe!

Pie Dough

10 oz, 284 gms sifted all purpose flour

4 oz, 113 gms grated butter

120 ml ice cold water

1 cup grated cheese

1 tsp baking powder

1 tsp salt


4 – 5 apples (900 gms peeled and sliced)

1 tbsp brown suger

55gms, 2 oz, 1/2 stick butter

2 tbsps Cornstarch

Juice of a Lemon

¼ cup crushed Walnuts

Egg Wash

Add the flour, baking powder and salt

first followed by the butter and mix everything together till the flour is crumbly

Add the cheese

Add the water all at once and knead

Cover and chill in the fridge for 30 mins

Heat the butter and sugar together and cool

Peel, core and slice the apples and pour the cooled butter mixture, cornstarch, lemon juice and walnuts and mix

Divide the dough into two portions, one slightly larger and roll it out till it’s about .5mm thick

Butter your pie plate, and add the bottom of the pie crust and score it.

Reroll the rest of the dough and cut leaf shapes out of it

Pour in the apples

Add the leaves over the apples and pinch them to connect and brush with beaten egg

Bake in a 350 degree oven for 60 minutes

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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

I’ve appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver’s Pressure Cooker. Let’s connect, follow me on my social channels

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