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Pumpkin Pie

Pumpkin Pie

Grain Free Pumpkin Bars! No Added Sugar, Gluten Free–Just In Time For Thanksgiving!



Looking for a Grain Free, No-Added Sugar Pumpkin Dessert loaded with cream cheese frosting to hit the spot for Thanksgiving? Look no further!

This pumpkin bar is simple to make and is a perfect substitution for pumpkin pie for your grain free thanksgiving. Eating grain free doesn’t have to be all that hard once you have this recipe in your hands!

For the full recipe & nutrition info:

Specific Ingredient Links for Grain Free Pumpkin Bars
Here you’ll find the specific ingredients I’ve used in this keto recipe. These are affiliate links, which means that if you click through and choose to purchase, I’ll get a small % of the purchase. This costs you nothing extra and is an easy way to help support my blog. 🙂 Thank you!
**Bocha Sweet
**Monk Fruit Sweetener
**Liquid Stevia Drops
**Molasses
**Xanthan Gum
**Cream of Tarter
**Coconut Flour

To order Watkins please use my link here:

I’ve used Watkins pumpkin pie spice, pure vanilla extract and pure almond extract in this recipe!

Tip: When you whip up the frosting, make sure your ingredients are a little warmer than room temperature. Especially if you live in a cooler environment.

Why affiliate links? They help support my Vlog 🙂
Thank you for considering using my Amazon affiliate links. How do they work? When you click on them and make a purchase, my blog gets a small % as a kickback for referring you based off the total dollar amount in your cart. This costs you nothing extra and is a free (to you) way to help support my blog & help me afford to continue to be able to experiment and develop recipes. Thank you so much for considering using my Amazon (and other) affiliate links.

Thank you for helping to make these recipes possible and free!

Want more? Leave your comments below with your recipe requests!
Visit my website at www.wholebodyliving.com to find out more about me and what I’ve been up to lately.

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Website: www.WholeBodyLiving.com
Order Essential Oils: www.oils.wholebodyliving.com

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Pumpkin Pie

No Bake Double Layer Pumpkin Pie



Once you have this, you’ll never bake pumpkin pie again!

Thanks for watching!
To take advantage of the 100% Matching Shopping Credit offer or
For more recipes, great articles and the lowest prices on food, products and supplements visit us at:

Music by Wistia.com

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Pumpkin Pie

Low Carb PUMPKIN PIE BATTLE – The BEST Keto Pumpkin Pie Recipe! – Lowcarb Thanksgiving Recipe



Join us for a Low Carb Pumpkin Pie Battle! We test two of the most popular low carb and keto pumpkin pie recipes to find out who’s got the best lowcarb pumpkin pie recipe online! These should be a great low carb Thanksgiving recipe. Let’s get started!

—————

RECIPES WE TESTED

Low Carb Sugar-Free Pumpkin Pie
Sugar-Free Mom

Low Carb Pumpkin Pie Recipe – Gluten Free
Low Carb Yum

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PRODUCT LINKS

Sukrin Gold Sweetener:

Wilton Stackable Cooling Racks:

Pyrex Scalloped Pie Plate:

Highfalutin’ Amazon Shop:

(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)

—————

SOCIAL MEDIA LINKS

Facebook:
Twitter:
Instagram:
Merchandise:
Email Inquiries: wes (at) highfalutinlowcarb (dot) com

—————

Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:

Hyperfun Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License

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Pumpkin Pie

DIY – How to Make: SLIME KITCHEN | Doll Slime Pumpkin Pies for the Holidays



by request: You asked for it!! You got it!! Check out this Fabulous Holiday edition of our Slime Kitchen!! Join Froggy in the Dollhouse Kitchen as she whips up a few Delicious Doll SLIME Pumpkin Pies!

Check out our Instagram @myfroggystuff for weekly giveaways!!

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If you Like these Fabsome channels: cookieswirlc, mommy and gracie, jiliantubehd, toysandme, disneycartoys, monster high, barbie, ever after high, american girl, american girl ideas, shopkins, craftingeek, radiojh audrey, made by mommy, GoldieBlox, SoCraftastic, Littlest Pet Shop, … Then you will LOVE My Froggy Stuff!!!

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Pumpkin Pie

Dairy Free Pumpkin Pie ~ How to Make a Homemade Pumpkin Pie ~ Thanksgiving Recipe



Join Amy as she makes a Dairy Free Pumpkin Pie. This pie is perfect for Thanksgiving because it can be made either with dairy milk or dairy free. It is great for Thanksgiving or Christmas. This is the classic Thanksgiving Pumpkin Pie with a twist because you can make it nondairy. I topped it with some dairy free whipped cream. You will never know that it doesn’t have dairy!

Amy’s Pie Crust:

Emile Henry Pie Dish – White:

Emile Henry Modern Classic Pie Dish:

Amy Learns to Cook is all about learning to make simple, tasty food from fresh ingredients. One year ago, I made a commitment to stop eating processed convenience foods. I decided to learn to cook “real” food. Join me! Let’s learn to cook together! Enjoy! Please share!

Please SUBSCRIBE to my channel, LIKE, and leave a COMMENT.

Please visit my website: www.amylearnstocook.com

Any links in this description, including Amazon, are affiliate links.

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Pumpkin Pie

Pumpkin Pie Pudding Shots



Here’s the recipe:

PUMPKIN PIE PUDDING SHOTS
1 1/2 oz. (45ml) Pumpkin Spice Liqueur
1 1/2 oz. (45ml) Cinnamon Whiskey
3 oz. (90ml) Milk
1/2 Packet Butterscotch Pudding
1/2 Tub Whipped Topping
Graham Cracker Crumbs
Garnish: Whipped Cream/Sprinkles

PREPARATION
1. Add graham cracker crumbs to base of disposable cup and set aside.
2. Add pudding mix, milk, cinnamon whiskey and pumpkin spice liqueur to small bowl and whisk to combine.
3. Fold in cool whip, combine and spoon into small cups. Place in fridge to set.
4. Before serving top with whipped cream and sprinkles. Enjoy responsibly!

Brand/Media Inquiries: Admin@TipsyBartender.com

MORE TIPSY BARTENDER

Send us booze:

Tipsy Bartender
3183 Wilshire Blvd #196K22
Los Angeles, CA 90010

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Pumpkin Pie

KETO THANKSGIVING MINI PUMPKIN PIES | SPICY GINGER PUMPKIN FAT BOMBS



HAPPY THANKSGIVING ALL!

Here’s the perfect keto treat for your Thanksgiving menu! Really tasty. Your carb-y friends won’t know the difference!
MAKE THESE AS SWEET AND SPICY AS YOU WANT….

UPSIDE DOWN SPICY MINI PUMPKIN PIES
(KETO + LOW CARB)
MAKES 24 MINI CHEESECAKES

INGREDIENTS:

CRUST
INGREDIENTS:
1 1/2 CUPS ALMOND FLOUR
3 TBSP MELTED BUTTER
2-3 TBSP GRANULATED SWERVE
(or other sugar free sweetener to taste)
2 TBSP CINNAMMON (or less if you don’t like a strong cinnamon flavor)
1 tsp VANILLA EXTRACT

FILLING
INGREDIENTS:
8 oz SOFTENED CREAM CHEESE
2 1/2 TBSP UNSALTED BUTTER – SOFTENED
1/2 CAN CANNED ORGANIC PUMPKIN
2-3 TBSP CONFECTIONER’S SWERVE (OR OTHER SUGAR FREE SWEETENER) to taste
1-2 TBSP Pumpkin Pie Spice (more for spice)
1 tsp ground Ginger (or more for spicy)
1 tsp Cinnamon
*1/4 CUP HEAVY WHIPPING CREAM (TOPPING)

DIRECTIONS:

FIRST,
MIX MELTED BUTTER SWEETENER AND CINNAMON INTO THE ALMOND FLOUR

PRESS DOUGH TO FORM A MINI CRUST IN
EACH WELL

FOR FULL PIES:
YOU CAN BAKE CRUST SHELLS AT 350º FOR 8 MINUTES
OR JUST CHILL THEM

FILLING:

BLEND CREAM CHEESE AND BUTTER TOGETHER UNTIL SMOOTH

ADD PUMPKIN AND SWEETENER AND SPICES
UNTIL IT LOOKS LIKE PUMPKIN PIE!

CRUST
for full crust pies:
FILL EACH MINI CRUST WITH ABOUT A TABLESPOON OF FILLING
PRESS INTO SIDE AND BOTTOM OF PAN TO MAKE MINI CRUSTS

for upside down pies:
PRESS CRUST MIXTURE INTO BOTTOM OF PAPER LINERS ONLY

FILL CUPS WITH 1 TBSP OF FILLING
USE KNIFE TO SMOOTH TOPS

CHILL IN REFRIGERATOR FOR SEVERAL HOURS UNTIL SET
OR FREEZER FOR A SHORT TIME

MIX 1/4 CUP WHIPPING CREAM AND SWEETENER FOR TOPPING (OPTIONAL)

WHEN PIES ARE SET
PEEL OFF PAPER TO REVEAL THE DECORATIVE SIDES OF YOUR PIES!

POP OUT EACH PIE FROM MUFFIN PAN EASILY WITH A KNIFE SIMPLE STICK OF A TOOTHPICK

TOP WITH A SPOONFUL OF WHIPPED CREAM AND SPRINKLE WITH CINNAMON

I HOPE YOU ENJOY THESE AS MUCH AS I DO!
MAKE THEM AS SPICY AS YOU WANT!

thanks for watching
Gee Goody

MY INSTAGRAM:
TWITTER:
WEBSITE: Geegoody.com

#ketothanksgivingdessert #keto #lowcarb #thanksgivingrecipes #ketodessert #ketofatbombs #fatbombs #lowcarbrecipes #lowcarbthanksgiving #dessertideas #minipumpkinpies #minidesserts #partyfoods #friendsgiving #pumpkinfatbombs #lowcarblifestyle #thanksgiving #pumpkinpie #minidessert #pumpkincheesecake #creamcheese #cinnamon #pumpkinpiespice #ginger #spicypumpkin #spicecake #tinydesserts #sugarfree #sugarfreerecipes #sugarfreepumpkinpie #swerve

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Pumpkin Pie

3 LAST MINUTE PINTEREST THANKSGIVING RECIPES! PASS OR FAIL?!



THANKSGIVING IS THIS WEEK!! OMG WHHHHHAT! NEED IDEAS?! I GOT YOU!

I thought this video would be A. fun haha (and an excuse to eat) but B. SUPER helpful!! Quite often do I see these recipes on Pinterest and wonder if they even work? Are they worth the effort/money in trying? SO. ME, ME! I’ll be the guinea pig! hahah I shall try for you and surprise surprise, these turned out AMAZING!! They were SO SO easy too! These ideas will surely help the last minute person! Thanks to my best friend JESSICA for joining in! WE LOVED doing this and she for real for real, is an amazing cook hehe! I hope you enjoyed this video! Thanks so much for watching!!! xoxo

💋L E T ‘ S B E F R I E N D S : 👯
_______________________________________

💗I N S T A G R A M: @LOVEMELISAMICHELLE

💗T W E E T: @MELISAMICHELLE1

💗F A C E B O O K: LOVEMELISAMICHELLE

💗S N A P C H A T: LMELISAMICHELLE

________________________________________

Recipes:

CRANBERRY CREAM CHEESE CRESCENT BITES

Full recipe:

Ingredients

4 oz cream cheese, softened
3 tablespoons chopped dried cranberries
1tablespoon chopped fresh chives
1teaspoon finely diced seeded jalapeño chile
1can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

INSTRUCTIONS:

1 Heat oven to 375°F. Line two cookie sheets with cooking parchment paper.
2 In medium bowl, mix cream cheese, cranberries, chives and jalapeño chile.
3
Unroll dough on work surface. Press into 12×8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.

4 Place 1 teaspoon cream cheese mixture onto center of each square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on cookie sheets.

5 Bake 11 to 13 minutes or until golden brown. Serve warm.

BACON WRAPPED ASPARAGUS BUNDLES:
FULL LINK:

Ingredients
1 pound fresh asparagus ends trimmed
5-6 slices bacon
1/4 cup light brown sugar
2 tablespoons butter
1-1/2 teaspoons soy sauce
1/4 teaspoon garlic powder
freshly ground pepper

Instructions:

Preheat oven to 400 degrees. Divide asparagus into five or six bundles, depending on the size of your asparagus, and carefully wrap a piece of bacon around each and secure with a toothpick. Place the bundles in a casserole dish.

Combine the remaining ingredients in a small sauce pan and bring to a boil over medium high heat.

Pour this mixture over the asparagus bundles and place the dish in the preheated oven

Bake for about 20 minutes, then increase the heat to broil and bake for 5-6 minutes watching carefully and turning often, until the bacon is crisp.

Remove the toothpicks before serving.

*MINI PECAN PIES: FULL RECIPE-

INGREDIENTS
1 pie crust (store-bought or homemade)
⅓ cup light corn syrup
¼ cup brown sugar
1 and ½ tablespoons unsalted butter, melted
1 egg, lightly beaten
½ teaspoon vanilla extract
½ cup chopped pecans

INSTRUCTIONS

Preheat oven to 350°F.
On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you making the filling.
In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.
NOTES
Mini pecan pies may be frozen for 2-3 months in a freezer bag or container. Thaw overnight in the refrigerator, then bring to room temperature on the counter before serving.

E N J O Y !!!

XOXO

FTC: NOT SPONSORED

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Pumpkin Pie

Pecan Streusel Pumpkin Pie Slab



To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at

This Pecan Streusel Pumpkin Pie Slab is larger and easier to serve than a traditional pie and can even be made in advance and frozen making it perfect for the holidays.

To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at

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Ingredients for the Streusel
½ cup gluten free flour
½ cup rolled oats
½ cup brown sugar
1 tsp cinnamon
6 tbsp cold butter. diced (3/4 of a stick)
6 oz pecans, chopped (about 1 ½ cups)

Ingredients for the Crust
1 ¼ cup gluten free flour
¼ cup brown sugar
¼ tsp salt
½ tsp cinnamon
¼ tsp baking powder
10 tbsp cold butter, diced (1 ¼ sticks)

Ingredients for the Filling
1 (29 oz) can pumpkin puree
2 (14 oz) cans sweetened condensed milk
4 eggs, beaten
2 tbsp gluten free flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp ginger
¼ tsp ground cloves
¼ tsp salt

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