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Pumpkin Pie

Pumpkin Pie

Vegan Meal Prep for LAZY People + FREE GIFT OFFER! – Mind Over Munch



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Pumpkin Pie

pumpkin weight loss recipes-pumpkin for weight loss



pumpkin for weight loss
Does Pumpkin Help in Losing Weight?

Even though most people may associate pumpkin with Halloween or a high-calorie pie to be eaten during the holidays, pumpkin is actually a healthful vegetable. According to Dr. Jonny Bowden, Ph.D., a clinical nutrition specialist, pumpkin is an ideal food for your weight loss diet. Consult your health-care provider before making dramatic changes to your diet or your lifestyle.

Losing Weight

It is true that pumpkin can help you lose weight as a healthful addition to your diet, but you should understand that eating pumpkin will not “make” you directly lose weight. The Students’ Center for Health at West Virginia University explains that no foods that you can eat will actively burn weight or fat off your body. Weight loss is accomplished by burning more calories than you consume on a daily basis. To utilize pumpkin as a weight loss food, you will need to substitute it for a food in your diet that is higher in calories. For example, if you eat a 80-calorie cup of warm pumpkin with cinnamon for dessert instead of a 300-calorie piece of pumpkin pie, you will have removed 220 calories from your diet.

Nutritional Benefits

Aside from being an ideal diet food because it is low in calories and high in fiber, pumpkin is very nutritious and has a large amount of vitamins and minerals. One cup of pumpkin has 564 mg of potassium, which is significantly more potassium than a medium banana. A single cup of pumpkin also contains 5,000 mcg of beta-carotene, which supports your eyesight, and 853 mcg of alpha-carotene, which may help prevent prostate cancer and other types of cancer, according to Dr. Bowden. Additionally, pumpkin contains 12,000 ius of vitamins A and moderate amounts of calcium, magnesium, iron and calcium.

Recipe Ideas

If you have only seen pumpkin in the form of a high-fat and high-sugar pie, you may be confused about exactly how you are supposed to eat this vegetable. It can be purchased in an organic form as canned pumpkin at many grocery stores. Dr. Bowden recommends sweetening it with sugar-free sweeteners such as xylitol or erythritol and sprinkling cinnamon on it. You can also add almonds and a small amount of nutmeg, as well. Pumpkin blends in a shake very easily, and you can also use it to make pumpkin protein smoothies.

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Pumpkin Pie

Include pumpkin in your diet to lose weight-pumpkin weight loss recipes



pumpkin for weight loss
Does Pumpkin Help in Losing Weight?

Even though most people may associate pumpkin with Halloween or a high-calorie pie to be eaten during the holidays, pumpkin is actually a healthful vegetable. According to Dr. Jonny Bowden, Ph.D., a clinical nutrition specialist, pumpkin is an ideal food for your weight loss diet. Consult your health-care provider before making dramatic changes to your diet or your lifestyle.

Losing Weight

It is true that pumpkin can help you lose weight as a healthful addition to your diet, but you should understand that eating pumpkin will not “make” you directly lose weight. The Students’ Center for Health at West Virginia University explains that no foods that you can eat will actively burn weight or fat off your body. Weight loss is accomplished by burning more calories than you consume on a daily basis. To utilize pumpkin as a weight loss food, you will need to substitute it for a food in your diet that is higher in calories. For example, if you eat a 80-calorie cup of warm pumpkin with cinnamon for dessert instead of a 300-calorie piece of pumpkin pie, you will have removed 220 calories from your diet.

Nutritional Benefits

Aside from being an ideal diet food because it is low in calories and high in fiber, pumpkin is very nutritious and has a large amount of vitamins and minerals. One cup of pumpkin has 564 mg of potassium, which is significantly more potassium than a medium banana. A single cup of pumpkin also contains 5,000 mcg of beta-carotene, which supports your eyesight, and 853 mcg of alpha-carotene, which may help prevent prostate cancer and other types of cancer, according to Dr. Bowden. Additionally, pumpkin contains 12,000 ius of vitamins A and moderate amounts of calcium, magnesium, iron and calcium.

Recipe Ideas

If you have only seen pumpkin in the form of a high-fat and high-sugar pie, you may be confused about exactly how you are supposed to eat this vegetable. It can be purchased in an organic form as canned pumpkin at many grocery stores. Dr. Bowden recommends sweetening it with sugar-free sweeteners such as xylitol or erythritol and sprinkling cinnamon on it. You can also add almonds and a small amount of nutmeg, as well. Pumpkin blends in a shake very easily, and you can also use it to make pumpkin protein smoothies.

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Pumpkin Pie

Chai spice



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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.

Recipes:

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

Cheap Vegan Recipe Ebook:

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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.

Original:
Ingredients:
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)

Utensils/containers:
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:
Ingredients:
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)

Utensils/containers:
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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BETH’S GINGERBREAD BAKED FRENCH TOAST
serves 12-14

Ingredients:
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

Method:
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.

ABOUT THIS CHANNEL
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.

Recipe:

Ingredients

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

Glaze

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

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Pumpkin Pie

HOW TO MAKE A VEGAN PUMPKIN PIE! | by tashaleelyn



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PIE CRUST –
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

PIE CRUST RECIPE –

PIE FILLING –
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!

PIE RECIPE –

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Pumpkin Pie

Gluten Free Pumpkin Bread Recipe



Gluten-Free Pumpkin Bread Recipe.

Let’s be honest: pumpkin-flavored everything has taken over. Whether it’s pumpkin lattes or pumpkin cakes, this vegetable has exploded onto the food scene — and I love it!.

The only downside is that many pumpkin recipes are full of flour, making them a no-no for people avoiding or unable to tolerate gluten. And while you can sometimes find gluten-free versions of the same foods, they’re often packed with sugar to make up for the loss in texture. But that’s not the case when it comes to this gluten-free pumpkin bread.

I was determined to make a flavorful, gluten-free pumpkin bread that was moist and fluffy, which is the best part of any homemade bread. And with this Paleo pumpkin bread, I definitely succeeded!.

The Power of Pumpkin:.

Though pumpkin has just hit its stride in the last few years, it’s always been fantastic for your health. Its rich orange color means that it’s packed with beta carotene, an antioxidant that changes to vitamin A once consumed. The vitamin helps to keep the immune system in shape, preserve vision and keep our skin looking great.

Pumpkin is also a top fiber food, making it a more satiating food choice. And it’s full of potassium, which is key to keeping our bodies hydrated and our organs working properly.

Now let’s talk about this gluten-free pumpkin bread. It’s likely you have all the ingredients on hand already. Instead of white flour, we’ll use almond and coconut flours. They’re both high in fiber, low in sugar and easily digested — no tummy issues with these.

Instead of refined sugar, we’ll sweeten this healthy pumpkin bread with maple syrup, which is lower on the glycemic scale than regular sugar, so it won’t send you on a sugar crash. With coconut oil and spices rounding out the ingredients list, you can whip this gluten-free pumpkin bread up in just minutes with minimal effort.

This pumpkin bread is good for breakfast or to serve alongside a coffee. You might find yourself making loaves quite frequently!.

In another bowl, combine the dry ingredients and mix. Then, mix up all the ingredients into one bowl together, stirring until it’s all well combined.

Once that’s done, pour the gluten-free pumpkin pie mixture into a greased loaf pan (I like greasing with coconut oil). Then bake the bread for 45–60 minutes.

Let the bread cool for 10 minutes or so before slicing and serving warm.

Gluten-Free Pumpkin Bread Recipe:.

INGREDIENTS:

1 cup almond flour.

¼ cup coconut flour.

½ teaspoon sea salt.

½ teaspoon baking soda.

1 teaspoon cinnamon.

½ teaspoon pumpkin pie spice.

¾ cup pumpkin.

¼ cup maple syrup.

¼ cup melted coconut oil.

3–4 eggs

DIRECTIONS:

Preheat oven to 325 F.

Combine all wet ingredients in a bowl.

Combine all dry ingredients in another bowl.

Mix both bowls together until well incorporated.

Pour into greased loaf pan and bake for 45–60 minutes.

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