Don’t know what to do with all the pumpkins? Try making this pumpkin pudding, aka pumpkin halwa 🎃 it comes together so easily and makes the perfect warm, cozy dessert! #dessert #pumpkin #pumpkinrecipes #pumpkindessert #easyrecipes #easyrecipe #fallrecipes #cozyrecipes #halwa #punpkinhalwa #halloween #indian #indianfood #indianrecipes #easyindianrecipes #indiandessert
Pumpkin Pie Libby's Famous Pumpkin Pie Ingredients: 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 (15-ounce) can pumpkin puree 1 (12-ounce) can evaporated milk 1 unbaked 9-inch pie crust Directions: Preheat oven to 425°F (220°C). In a small bowl, combine granulated sugar, ground cinnamon, salt, ground ginger, and ground cloves. In a large mixing bowl, beat eggs lightly. Stir in pumpkin puree and sugar-spice mixture until well combined. Gradually stir in evaporated milk until mixture is smooth and well blended. Pour pumpkin mixture into unbaked pie crust. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean. Remove pie from oven and let cool completely on a wire rack before serving. Preparation Time: 15 minutes | Baking Time: 55 to 65 minutes | Total Time: 1 hour 10 minutes to 1 hour 20 minutes Servings: 8 #pumpkinpie #pumpkinseason #fallbaking #thanksgivingdessert #holidaybaking #homemadepie #piecrust #pumpkinrecipes #easyrecipe #dessertlover #bakingday #yum #foodphotography #foodie #delicious
No-Bake Pumpkin Cheesecake Balls 🎃🍰 _____Ingredients:_____ 1 package (8 ounces) cream cheese, softened 1 cup graham cracker crumbs (plus extra for decoration) 1/2 cup pumpkin puree 1/4 cup powdered sugar 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1 cup white chocolate chips 1 tablespoon coconut oil Optional: finely chopped pecans, for rolling _____Directions:_____ In a mixing bowl, beat the cream cheese until smooth. Add the graham cracker crumbs, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract into the bowl with the cream cheese. Mix until well combined into a smooth mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the mixture. Prepare a baking sheet by lining it with parchment paper. Once chilled, scoop out the pumpkin cheesecake mixture and roll it into small balls, approximately 1 inch in diameter. Place them on the prepared baking sheet. Freeze the cheesecake balls for 30 minutes to 1 hour until they are firm and hold their shape. In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 30-second intervals, stirring in between, until completely melted and smooth. Dip each frozen cheesecake ball into the melted white chocolate, using a fork or toothpick. Gently tap to remove any excess chocolate. Before the chocolate sets, roll the balls in extra graham cracker crumbs or chopped pecans, if you choose to use them, and return them to the parchment paper. To create the drizzled effect seen in the picture, drizzle remaining melted white chocolate over the balls using a piping bag or a plastic bag with a small corner snipped off. Refrigerate the coated balls for another 30 minutes, or until the chocolate is set and firm. Serve the cheesecake balls chilled, arranged on a plate with extra graham cracker crumbs sprinkled around for a decorative presentation. Additional Information: Prep Time: 30 minutes (plus 1 hour of chilling time) Total Time: Approximately 3 hours Kcal: 120 kcal per ball Servings: Makes about 24 balls #pumpkincheesecake #pumpkinrecipes #nobakedesserts #tasty_love
Yes, this recipe is such an autumn - it’s the most lovely loaf of Gluten Free Pumpkin Bread you’ve ever tasted! It has plenty of pumpkinny flavor, the perfect amount of pumpkin spice, and a maple-cinnamon glaze that will have you licking your fingers. Now the only question is whether you will have it for breakfast, snack, or dessert. My vote is for all three! 💡 Gluten Free Quick Tip - I recommend a 1:1 GF flour that already has xanthan gum. If you use a blend that doesn’t already have it, make sure you add 1/4 tsp. It helps give you that slight bit of chew in the texture so it doesn’t just crumble. DM me for the recipe or click the link in my bio. You can also drop the word LOAF in the comments and I’ll send it to you. Save it for later and tag me cupcakesandkalechips when you try it to be featured in my Stories! • • • • • • • • • • #CupcakesAndKaleChips #GlutenFree #GlutenFreeReel #GlutenFreeReels #GlutenFreePumpkinBread #PumpkinBread #IAmAnAutumn #ImAnAutumn #AutumnFlavors #FallVibes #GlutenFreeBaking #PumpkinReels #GlutenFreeDessert #GlutenFreePumpkin #ItsPumpkininny #PumpkinSpice #PumpkinSpiceAndEverythingNice #PumpkinRecipes FallBaking #GlutenFreeTips
Creamy pumpkin cream soup PREPARATION 1. Cut the onion, pumpkin, and ginger, put them in a saucepan with a thick bottom, heat it up a little, then pour water to cover the pumpkin, add a bay leaf, cover with a lid and bring to a boil. 2. After boiling, reduce the heat and cook for 10-15 minutes. 3. Then drain the broth, leaving 200 ml. Put the cooked ingredients in a powerful blender and grind until smooth. 4. Put the puree in a saucepan and, gradually pouring coconut milk and broth, bring it to the desired thickness. 5. Before serving, add salt, add leeks, if desired, croutons. More recipes you can see here: dishmagazine.com #meal #mealprep #dinner #dinnerideas #dinnerrecipes #recipe #soup #pumpkin #pumpkinrecipes
Flavorful Mexican Pumpkin Empanadas_____ _____Ingredients:_____ For the Empanada Dough: - 2 cups all-purpose flour - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 large egg - 1/4 cup cold water - 1 tablespoon distilled white vinegar For the Pumpkin Filling: - 1 cup canned pumpkin puree - 1/4 cup brown sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon ground ginger - 1/4 teaspoon salt For Assembly: - 1 large egg, beaten (for egg wash) - Granulated sugar (for sprinkling) _____Directions:_____ For the Empanada Dough: 1. In a large mixing bowl, whisk together flour and salt. 2. Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. 3. In a small bowl, whisk together egg, cold water, and vinegar. 4. Gradually add the wet ingredients to the flour mixture, stirring until the dough comes together. 5. Turn the dough out onto a lightly floured surface and knead gently until smooth. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. For the Pumpkin Filling: 1. In a medium mixing bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, ginger, and salt. Mix until well combined. Set aside. Prep Time: 45 minutes | Cooking Time: 20-25 minutes | Total Time: 1 hour 10 minutes Kcal: 180 kcal | Servings: 12 empanadas #mexicanpumpkinempanadas #pumpkinempanadas #empanadas #fallbaking #pumpkinrecipes #mexicandesserts #homemade #baking #foodphotography #foodbloggers #delicious #foodie #pumpkinspice #fallflavors #yum
The best three ingredient, pumpkin bread! That’s right only three simple ingredients. All you’re going to need one box of spice cake, mix, one can of pumpkin purée, and dark chocolate chips! You can also swap these out with anything else that you think would go good! 1- add your spice cake mix, and your pumpkin purée together, mix until combined. 2- add your chocolate chips and stir 3- add chocolate chips on the top for a sweet garnish 4- bake at 350 for 40-45 mins (do the toothpick test to make sure it’s done in the middle) Let cool then slice and enjoy! This is always a crowd pleaser and is sooooo simple to make. If you wanna look fancy rollin into your next holiday party, this is the thing to bring! #easyrecipes #bakewithme #pumpkinbread #fallrecipes #pumpkinrecipes #pumpkinseason #fallbaking
The much requested pumpkin overnight oats✨ I love making a batch of oats to keep in my fridge for busy mornings and these pumpkin ones are so delicious! 🎃Pumpkin Overnight Oats🎃 1/3 cup rolled oats 1 tbsp chia seeds 1 tbsp flaxseed 1 scoop pumpkin spice protein powder truvani (or sub vanilla flavored) 1 tbsp pumpkin purée 1/2 tsp pumpkin spice 1 cup df milk Add all your ingredients to jars and give them a good mix. Place in the fridge overnight to thicken and enjoy in the morning!🫶🏻 #thehealthyavo #overnightoats #pumpkinrecipes #pumpkinspice #pumpkinovernightoats #easybreakfastideas
Don’t know what to do with all the pumpkins? Try making this pumpkin pudding, aka pumpkin halwa 🎃 it comes together so easily and makes the perfect warm, cozy dessert! #dessert #pumpkin #pumpkinrecipes #pumpkindessert #easyrecipes #easyrecipe #fallrecipes #cozyrecipes #halwa #punpkinhalwa #halloween #indian #indianfood #indianrecipes #easyindianrecipes #indiandessert
𝐌𝐢𝐧𝐢 𝐏𝐮𝐦𝐩𝐤𝐢𝐧 𝐏𝐢𝐞𝐬 Ingredients: - 2 eggs - 1 (15 ounce) can pumpkin puree - 1 (14 ounce) can sweetened condensed milk - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 2 (9 inch) unbaked pie crusts Directions: 1. Preheat oven to 425°F (220°C). 2. In a large bowl, whisk together eggs, pumpkin puree, sweetened condensed milk, cinnamon, ginger, nutmeg, and salt until smooth. 3. Unroll pie crusts and use a 4-inch cookie cutter to cut out 12 circles. Press each circle into the cups of a muffin tin. 4. Spoon pumpkin mixture into each pie crust cup, filling each about three-quarters full. 5. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350°F (175°C) and bake for an additional 20 minutes, or until a knife inserted into the center of a pie comes out clean. 6. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. #yayarecipes #minipies #sweettreats #pumpkinspice #desserttime #pumpkinrecipes #piecrust #festivebaking #comfortfood #homemade #tasty #yummy #delicious #foolovers #BOOMchallenge
Pumpkin basil curry and Fried pumpkin leaf _ ဖရုံသီးချက် နဲ့ ဖရုံရွက်ကြော် 🎃 ထမင်းမြိန်စေတဲ့ တောချက်ဟင်းလေးနှစ် ခွက် 🍛 #PumpkinRecipes #burmesedish #homemadefood #deliciousfood #soeownrecipe #asianfoodforyou #lunchideas
🤯🌱🎃 Roasted Vegan Pumpkin Soup. The CREAMIEST and most DELICIOUS pumpkin soup. Loaded with 56 grams of all natural protein from whole foods. Made with ROASTED chickpeas, BUT tastes SOOO good. Tag a friend who needs this recipe now! . 👨🍳 Roasted Vegan Pumpkin Soup Recipe 1 small Hokkaido pumpkin 1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas) (250 g) 2 medium onions, halved 1 head of garlic 2 cups (480 ml) plant-based milk salt/pepper . Method As always: Recipe in full detail on our Epic Mint Leaves epicmintleaves Youtube channel 🎥 . Protein Content Total: 56.77 g plant-based protein* 250 g cooked chickpeas = 22.15 g protein 1,2 kg pumpkin = 12 g protein 220 g onions = 2.4 g protein 50 g garlic = 3.18 g protein 2 cups soy milk (480 g) = 17.04 g protein . Follow for more 🤯 vegan recipes! . #pumpkinsoup #vegan #recipe #pumpkin #chickpeas #souprecipe #plantbased #wfpb #easyrecipe #soup #pumpkinrecipes #soupseason #oilfree #dairyfree #healthyrecipe #glutenfree #plantbaseddiet
Last weeks meal prep involved a lot of pumpkin and I’m not mad about it! What I prepped: Pumpkin overnight oats for breakfast Roasted chickpeas for salads Pumpkin syrup for lattes Pumpkin oat bars for snacks and desserts Let me know which recipes you want the full details for!🫶🏻 — #thehealthyavo #mealprepideas #veganmealprep #pumpkinrecipes
Looking for a cozy and delicious dessert that's perfect for fall? Try this Pumpkin Pie Bread Pudding! 🎃🍞 It's a delightful twist on classic bread pudding with all the flavors of pumpkin pie. Ingredients: 👇👇👇 - 6 cups cubed day-old bread (such as French bread) - 2 cups half-and-half - 1 (15-ounce) can pumpkin puree - 1 cup packed light brown sugar - 4 large eggs - 2 teaspoons pumpkin pie spice - 1 teaspoon vanilla extract - 1/2 teaspoon salt - Whipped cream or vanilla ice cream, for serving (optional) Directions: 1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. 2. Place the cubed bread in the prepared baking dish. 3. In a large bowl, whisk together half-and-half, pumpkin puree, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until smooth. 4. Pour the pumpkin mixture over the bread cubes, pressing down gently to ensure the bread is soaked in the liquid. 5. Let the bread pudding sit for about 15 minutes to allow the bread to absorb the pumpkin mixture. 6. Bake in the preheated oven for 45-50 minutes, or until the pudding is set and golden brown on top. 7. Remove from the oven and let it cool slightly before serving. 8. Serve warm, topped with whipped cream or vanilla ice cream if desired. Prep Time: 20 minutes | Cook Time: 45-50 minutes | Total Time: Approximately 1 hour 10 minutes | Servings: 8-10 servings #pumpkinpiebreadpudding #fallbaking #pumpkinrecipes #dessertideas #comfortfood #autumndesserts #holidaydesserts #bakinginspiration #pumpkinspice #homemadedesserts #bakedgoodness #cozytreats #sweettooth #familyfavorite
@nicole_bridges27 🍅 You can see everything what you want by my home page web. 🔞 3D Fuck Doll #jungkook #billsmafia #parisfashionweek #spiderman2ps5 #mw3 #pumpkinrecipes #deionsanders #u2 #renoseniorpictures #nbamediaday #renoseniors2022 #halloweenmakeup #patrickmahomes #clubamerica #seniors2022 #renoseniorportraits #renoseniorphotos #LV #renoseniors #MOTIVATED #renoseniorphotographer #renoseniorphotography #dfcphotographyseniors #renofamilyphotography #unrgrad #unrgraduate
Cranberry Pumpkin Cookies Recipe Ingredients: 1/2 cup butter, softened 1 cup white sugar 1 teaspoon vanilla extract 1 egg 1 cup canned pumpkin puree 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup fresh cranberries, chopped Directions: Preheat oven to 375°F (190°C). In a large bowl, cream together the butter, white sugar, and vanilla until smooth. Beat in the egg, then stir in the pumpkin puree. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually beat the dry ingredients into the pumpkin mixture. Fold in the cranberries. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until edges are golden. Allow the cookies to cool on baking sheets for 2 minutes before removing to wire racks to cool completely. Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes Kcal: 160 kcal | Servings: 24 cookies #cranberry #pumpkin #fallrecipes #autumntreats #holidaybaking #cookies #pumpkinspice #cranberrycookies #pumpkinrecipes #bakingseason #fallbaking #desserts #sweettreats #thanksgivingrecipes #holidaycookies #autumndesserts #seasonalbaking #homebaking #baker #homemadecookies
HAPPIEST OF BIRTHDAYS to the best sister!!🥳🥳🥳 - these pumpkin Bundt cakes are a throw back, but just means it’s a reminder that they are a must make! Thanks you @laurens_latest for the delicious recipe! Wishing I could bake these up for my sis today, but for sure will over the summer! - hope everyone is having a great Saturday and don’t worry the summer recipes will be flowing in soon😉 #happybirthday #birthday #bundtcake #bundtcakes #cakedecorating #cake #birthdaycake #birthdaycakeideas #cakeideas #celebrate #pumpkin #pumpkinrecipes #pumpkinbundtcake #creamcheese #creamcheesefrosting #frosting #april #springtime #almostsummer #easyrecipes #baking #bakersgonnabake #bakebakebake #homemade #daleybaking
Yes, this recipe is such an autumn - it’s the most lovely loaf of Gluten Free Pumpkin Bread you’ve ever tasted! It has plenty of pumpkinny flavor, the perfect amount of pumpkin spice, and a maple-cinnamon glaze that will have you licking your fingers. Now the only question is whether you will have it for breakfast, snack, or dessert. My vote is for all three! 💡 Gluten Free Quick Tip - I recommend a 1:1 GF flour that already has xanthan gum. If you use a blend that doesn’t already have it, make sure you add 1/4 tsp. It helps give you that slight bit of chew in the texture so it doesn’t just crumble. DM me for the recipe or click the link in my bio. You can also drop the word LOAF in the comments and I’ll send it to you. Save it for later and tag me cupcakesandkalechips when you try it to be featured in my Stories! • • • • • • • • • • #CupcakesAndKaleChips #GlutenFree #GlutenFreeReel #GlutenFreeReels #GlutenFreePumpkinBread #PumpkinBread #IAmAnAutumn #ImAnAutumn #AutumnFlavors #FallVibes #GlutenFreeBaking #PumpkinReels #GlutenFreeDessert #GlutenFreePumpkin #ItsPumpkininny #PumpkinSpice #PumpkinSpiceAndEverythingNice #PumpkinRecipes FallBaking #GlutenFreeTips
These Pumpkin Bread Waffles are a treat! 🍂🧇 Made with pumpkin purée, maple syrup, and spices with delicious apple cider syrup. Grab this awesome cast iron waffle iron from Lehmans and get ready to enjoy this goodness! #AD PS. If you are into living a simple life… lehmanshardware is the shop for you! From cooking to toys to off grid and homesteading supplies, they have it all! Comment “WAFFLES” to get the links to everything that I used today from Lehman’s ✨ Okay, now on to the recipe! Make sure you save this for later! WAFFLES- • 1 cup canned pumpkin • 3/4 cup maple syrup • 1/3 cup neutral oil (I like avocado) • 2 large eggs, room temperature • 1/4 cup of milk/buttermilk • 2 teaspoons vanilla • 1.5 cups all-purpose flour • 1 teaspoon cinnamon • 3/4 teaspoon salt • 1/2 teaspoon of baking powder baking soda • 1 1/2 teaspoon of pumpkin pie spice (cinnamon, ginger, cloves, nutmeg) • Butter for topping APPLE CIDER SURUP- • 1/2 cup of maple syrup • 1/2 cup of apple cider For the waffles: 1. Preheat your cast iron waffle iron. 2. In a large mixing bowl, whisk all the wet ingredients together. 3. In a separate bowl, combine all the dry ingredients. 4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. 5. Grease the preheated cast iron waffle iron with butter or avocado oil spray. 6. Pour the waffle batter onto the center of the waffle iron. 7. Close the waffle iron and cook until the waffles are golden brown and cooked through. 8. Remove the waffles from the waffle iron and repeat with the remaining batter. For the apple cider syrup: 1. In a small saucepan, combine the maple syrup and apple cider. 2. Bring the mixture to a simmer over medium heat. 3. Reduce the heat to low and let the syrup simmer for about 10 minutes, or until it has thickened slightly. 4. Remove the syrup from the heat and let it cool slightly for a few minutes before serving with waffles. Enjoy! #homesteading #homemaking #cookingfromscratch #recipes #simpleliving #homesteadlife #simplerecipes #slowliving #naturalliving #healthyrecipes #farmlife #homemade #homesteadingmama #offgridliving #pumpkinrecipes #pumpkinbread
𝗛𝗼𝘄 𝘁𝗼 𝗥𝗼𝗮𝘀𝘁 𝗣𝘂𝗺𝗽𝗸𝗶𝗻𝘀 𝗶𝗻 𝘆𝗼𝘂𝗿 𝗕𝗶𝗴 𝗚𝗿𝗲𝗲𝗻 𝗘𝗴𝗴 🎃 Happy National Pumpkin Day! Did you know you can roast pumpkins in your biggreenegg ? 🔥This technique is great for roasting all those Fall squashes and pumpkins and takes a fraction of the time it would take in your oven! 🤗 Once you’ve roasted your fall squash you can scoop the meat out for whatever recipe you are using it in- even pumpkin pie! 🥧In this recipe I make a rustic roasted pumpkin, goat cheese and arugula salad that is as pretty as it is delicious! Plus, its way more fun to hang out by your grill than it is to roast a pumpkin inside! You can get the full recipe over at GrilGirl.com. What would you make with your roasted pumpkins? . . . . . . #fireroastedpumpins #howtoroastpumpkins #emberroasted #bgeteamgreen #biggreenegglife #girlswhogrill #fallrecipes #pumpkinrecipes #pumpkinrecipes #grillgirl #girlswhogrill
A little bit of lunchtime inspo for you all 🎃 this was amazing 👌🏾 #pumpkinsoup #pumpkinpatch #pumpkinrecipes #pumpkinseason #baking #cooking #lunchtime #lunchideas #lunchinspo
Pumpkin Sheet Cake Ingredients: For the cake: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 4 large eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 1 (15-ounce) can pumpkin puree For the frosting: 1 (8-ounce) package cream cheese, softened 1/2 cup unsalted butter, softened 2 teaspoons vanilla extract 4 cups powdered sugar For garnish (optional): Chopped nuts (such as walnuts or pecans) Ground cinnamon or pumpkin pie spice Directions: Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan. Prepare the Cake Batter: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Set aside. In a large mixing bowl, beat the large eggs and granulated sugar until thick and pale. Gradually add the vegetable oil while continuing to beat the mixture. Stir in the pumpkin puree until well combined. Add the dry ingredients to the wet ingredients and mix until just combined. Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan on a wire rack. Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Add the vanilla extract and powdered sugar gradually, mixing until the frosting is light and fluffy. Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake. Serve: Garnish the frosted cake with chopped nuts and a sprinkle of ground cinnamon or pumpkin pie spice, if desired. Cut the Pumpkin Sheet Cake into squares and serve. Prep Time: 20 minutes | Cooking Time: 25-30 minutes | Total Time: 45-50 minutes Kcal: 350 kcal per serving | Servings: 12 servings #pumpkinsheetcake #pumpkinrecipes #fallrecipes #dessertideas #creamcheesefrosting #baking #deliciousrecipes #easybaking #sweetrecipes #fallbaking
The much requested pumpkin overnight oats✨ I love making a batch of oats to keep in my fridge for busy mornings and these pumpkin ones are so delicious! 🎃Pumpkin Overnight Oats🎃 1/3 cup rolled oats 1 tbsp chia seeds 1 tbsp flaxseed 1 scoop pumpkin spice protein powder truvani (or sub vanilla flavored) 1 tbsp pumpkin purée 1/2 tsp pumpkin spice 1 cup df milk Add all your ingredients to jars and give them a good mix. Place in the fridge overnight to thicken and enjoy in the morning!🫶🏻 #thehealthyavo #overnightoats #pumpkinrecipes #pumpkinspice #pumpkinovernightoats #easybreakfastideas
Paragikai pulicurry / பரங்கிக்காய் புளிக்கரி.Day-11/30 challenge chettinadu dishes. Do subscribe, like, comment & share our YouTube channel. Do follow & like our instagram. save this video and try our dish. #paragikaipulicurry #paragikai #paragikairecepi #chettinadufood #chettinadudish #foodchannel #30daychallenge #pumpkinrecipes #pumpkincurry #instagram #youtube #vancouvertamilyoutubechannel https://youtube.com/shorts/z1T4wYOsWx8?si=b-4FLFbbaPlechGM
Yes, this recipe is such an autumn - it’s the most lovely loaf of Gluten Free Pumpkin Bread you’ve ever tasted! It has plenty of pumpkinny flavor, the perfect amount of pumpkin spice, and a maple-cinnamon glaze that will have you licking your fingers. Now the only question is whether you will have it for breakfast, snack, or dessert. My vote is for all three! 💡 Gluten Free Quick Tip - I recommend a 1:1 GF flour that already has xanthan gum. If you use a blend that doesn’t already have it, make sure you add 1/4 tsp. It helps give you that slight bit of chew in the texture so it doesn’t just crumble. DM me for the recipe or click the link in my bio. You can also drop the word LOAF in the comments and I’ll send it to you. Save it for later and tag me cupcakesandkalechips when you try it to be featured in my Stories! • • • • • • • • • • #CupcakesAndKaleChips #GlutenFree #GlutenFreeReel #GlutenFreeReels #GlutenFreePumpkinBread #PumpkinBread #IAmAnAutumn #ImAnAutumn #AutumnFlavors #FallVibes #GlutenFreeBaking #PumpkinReels #GlutenFreeDessert #GlutenFreePumpkin #ItsPumpkininny #PumpkinSpice #PumpkinSpiceAndEverythingNice #PumpkinRecipes FallBaking #GlutenFreeTips
Pumpkin Crisp Warm Spiced Pumpkin Dessert with a Crunchy Topping **Prep Time:** 15 minutes **Cook Time:** 45 minutes **Total Time:** 1 hour **Calories:** Approx. 300 per serving **Servings:** 8 **Ingredients:** - **For the Pumpkin Filling:** - 1 can (15 oz) pumpkin puree - 1 cup heavy cream - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - **For the Crisp Topping:** - 1 cup old-fashioned oats - 1/2 cup flour - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, cold and cubed - 1/2 cup pecans, chopped - 1/2 teaspoon ground cinnamon **Directions:** 1. **Preheat your oven to 350°F (175°C).** Grease an 8x8 inch baking dish. 2. **Prepare the Pumpkin Filling:** In a large mixing bowl, combine pumpkin puree, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt. Whisk until smooth and well combined. Pour the filling into the prepared baking dish. 3. **Make the Crisp Topping:** In a separate bowl, mix together the oats, flour, brown sugar, and cinnamon. Add the cold butter and use your fingers or a pastry cutter to blend the butter into the oat mixture until it resembles coarse crumbs. Stir in the chopped pecans. 4. **Assemble and Bake:** Evenly sprinkle the crisp topping over the pumpkin filling. Place in the preheated oven and bake for 45 minutes, or until the topping is golden brown and the filling is set. 5. **Cool and Serve:** Allow the pumpkin crisp to cool slightly before serving. It can be served warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. #PumpkinCrisp #FallDesserts #PumpkinRecipes #AutumnTreats #Baking #HomeBaking #DessertRecipes #ThanksgivingDesserts #ComfortFood #SeasonalBaking #Delicious #Tasty #Foodie #Homemade #DessertTime #BakeFromScratch #CrispRecipes #WarmDesserts #SpicedDesserts #HolidayBaking
Pumpkin Cottage Cheese Cookie Dough 🎃 Taking the viral recipe and throwing a BASICS spin on it. Truly living for all the pumpkin recipes right now 😬 INGREDIENTS YOU NEED - Cottage cheese Pumpkin purée Maple syrup Vanilla extract Almond flour Vanilla protein powder - I used pescience Gourmet Vanilla - use code BAILEY at checkout to save $$ on all products Pumpkin pie spice White chocolate chips Full directions and recipe is up on the blog! Link in bio or go to https://basicswithbails.com/course/dessert/pumpkin-cottage-cheese-cookie-dough-edible-recipe/ #proteincookiedough #proteindessert #pumpkindessert #pumpkinrecipes #pumpkintreat #highprotein #highproteindessert
Yes, this recipe is such an autumn - it’s the most lovely loaf of Gluten Free Pumpkin Bread you’ve ever tasted! It has plenty of pumpkinny flavor, the perfect amount of pumpkin spice, and a maple-cinnamon glaze that will have you licking your fingers. Now the only question is whether you will have it for breakfast, snack, or dessert. My vote is for all three! 💡 Gluten Free Quick Tip - I recommend a 1:1 GF flour that already has xanthan gum. If you use a blend that doesn’t already have it, make sure you add 1/4 tsp. It helps give you that slight bit of chew in the texture so it doesn’t just crumble. DM me for the recipe or click the link in my bio. You can also drop the word LOAF in the comments and I’ll send it to you. Save it for later and tag me cupcakesandkalechips when you try it to be featured in my Stories! • • • • • • • • • • #CupcakesAndKaleChips #GlutenFree #GlutenFreeReel #GlutenFreeReels #GlutenFreePumpkinBread #PumpkinBread #IAmAnAutumn #ImAnAutumn #AutumnFlavors #FallVibes #GlutenFreeBaking #PumpkinReels #GlutenFreeDessert #GlutenFreePumpkin #ItsPumpkininny #PumpkinSpice #PumpkinSpiceAndEverythingNice #PumpkinRecipes FallBaking #GlutenFreeTips
🌈🍅🥒 Rainbow Orzo Onepot with Pesto: Ingredients (for 2 servings): 1/2 tbsp olive oil 1 red onion, sliced 1 big garlic clove, finely chopped 100g canned chickpeas, drained 200g tomatoes 140g zucchini, sliced 180g pumpkin, cut into small chunks 100g orzo 1 tbsp vegan green pesto 250-300ml veggie stock 1/2 tbsp dried parsley 1 tbsp dried Italian herbs 1/2 tbsp dried basil 1/2 tsp salt 1 tsp ground pepper 1 tsp garlic powder 1 tsp curry powder Instructions: - HINT: depending on the size of your tomatoes, either sauté them in the beginning with the onions etc as a whole if they’re really small, or cut them into chunks and add them later if they’re bigger (I had both sizes) - in a large pot, sauté onion, garlic, zucchini, pumpkin, chickpeas, and small tomatoes for a few minutes in olive oil on high heat - mix in the orzo, seasoning, the remaining tomato chunks, 1 tbsp of pesto, and veggie stock - turn the stove to medium heat and let everything simmer for about 10-15 minutes - stir regularly and add some more water inbetween if the orzo isn’t tender enough after absorbing all liquid - turn off the stove and let it sit for another few moments - serve and garnish with some more pesto 😋 #onepot #onepotrecipe #pesto #veggies #pestopasta #orzo #pumpkin #recipe #recipes #orzopasta #vegan #veganrecipes #veganfood #vegancooking #veganism #plantbased #plantbasedrecipes #plantbasedfood #veggie #plantbaseddiet #pumpkinrecipes #vegancommunity #onepotmeal #healthyeating #healthyfood #foodphotography #healthycooking #foodblogger #easyrecipes #veganpesto
Easy Pumpkin Pie Bars Ingredients: 1 1/3 cups all-purpose flour 1/2 cup brown sugar 1/2 cup unsalted butter, chilled and diced 2 large eggs 1 (15 oz) can of pumpkin puree 1 cup evaporated milk 1/2 cup granulated sugar 1 tsp vanilla extract 2 tsp pumpkin pie spice 1/2 tsp salt Directions: Preheat oven to 350°F (175°C). Mix flour and brown sugar in a bowl. Blend in butter until crumbly. Press into a greased 9x13 inch baking pan. Bake for 15 minutes. Whisk eggs, pumpkin puree, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice, and salt in a bowl until smooth. Pour pumpkin mixture over the baked crust. Bake for 20 minutes or until set. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Kcal: 280 kcal per bar | Servings: 12 bars #pumpkinpie #fallbaking #dessertbars #holidaytreats #autumndesserts #bakingseason #pumpkinspice #sweettreats #thanksgivingdesserts #pumpkinrecipes #easybaking #homemadedesserts #seasonalbaking #comfortfood #deliciousdesserts
My new cosy horror place 🍿 // #horrormovies #horrorcommunity #horrorcollector #horrorlover #cemeteryatnight #creepyplaces #hauntedplaces #oldandlost #lostplaces #horrorlifestyle #creepymovies #ilovehorror #spoikyvibes #fallingforfall #halloweencountdown #autumnlover #seasonofthewitch #theartofhorror #fallenleaves🍂 #colorsofautumn #sweaterweather #halloweendecor #horrorlover #halloweenmovies #pumpkinrecipes #horrorfan #horrorlover #halloweencountdown #horrorlifestyle #halloweenlife #pumpkinspice #horrormoviecollection #cosyseason #bermonths
Easy Pumpkin Bars with Cream Cheese Frosting Ingredients: 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg ½ teaspoon salt ½ teaspoon cloves 1 cup vegetable oil 15 oz canned pumpkin 4 eggs For the Cream Cheese Frosting: 3 cups powdered sugar ⅔ cup butter, softened 6 oz cream cheese, softened 2 tablespoons milk 2 teaspoons vanilla extract Directions: Preheat the oven to 350°F (175°C) and line a 15 x 10 jelly roll pan with parchment paper and lightly spray with non-stick spray. In a large bowl, combine all "bar" ingredients. Mix on low speed until moist, then on medium speed for 2 minutes. Pour into the prepared pan. Bake for 25-30 minutes until set and a toothpick inserted into the center comes out clean. While the bars are cooling, prepare the frosting by beating all "frosting" ingredients in a medium bowl until smooth. Once bars are completely cooled, spread the frosting evenly over the top. Slice into 48 bars and enjoy! Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 164 kcal | Servings: 48 bars #pumpkin #fallbaking #creamcheesefrosting #dessert #autumntreats #pumpkinspice #bakingfromscratch #homemadedessert #holidaybaking #comfortfood #sweettreats #pumpkinbars #easybaking #festivebaking #seasonaldessert #bakinglove #pumpkinrecipes #creamcheese #autumndesserts #thanksgivingdesserts
Last weeks meal prep involved a lot of pumpkin and I’m not mad about it! What I prepped: Pumpkin overnight oats for breakfast Roasted chickpeas for salads Pumpkin syrup for lattes Pumpkin oat bars for snacks and desserts Let me know which recipes you want the full details for!🫶🏻 — #thehealthyavo #mealprepideas #veganmealprep #pumpkinrecipes
Pumpkin Cottage Cheese Cookie Dough 🎃 Taking the viral recipe and throwing a BASICS spin on it. Truly living for all the pumpkin recipes right now 😬 INGREDIENTS YOU NEED - Cottage cheese Pumpkin purée Maple syrup Vanilla extract Almond flour Vanilla protein powder - I used pescience Gourmet Vanilla - use code BAILEY at checkout to save $$ on all products Pumpkin pie spice White chocolate chips Full directions and recipe is up on the blog! Link in bio or go to https://basicswithbails.com/course/dessert/pumpkin-cottage-cheese-cookie-dough-edible-recipe/ #proteincookiedough #proteindessert #pumpkindessert #pumpkinrecipes #pumpkintreat #highprotein #highproteindessert
Pumpkin Toffee Crunch Cake Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1 cup granulated sugar 1 cup brown sugar, packed 1 cup vegetable oil 4 large eggs 1 can (15 oz) pure pumpkin puree 2 teaspoons vanilla extract 1/2 cup toffee bits 1/2 cup chopped walnuts (optional) Directions: Preheat oven to 350°F (177°C). Grease and flour a 9x13 inch cake pan. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Prepare the batter: In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until well blended. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla: Stir in pumpkin puree and vanilla extract until smooth. Combine with dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in extras: Fold in toffee bits and walnuts, if using. Bake: Pour batter into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool: Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Kcal: 350 kcal per serving | Servings: 12 servings #pumpkincake #fallbaking #toffeecrunch #autumndesserts #spicedcake #pumpkinspice #cakestagram #bakefromscratch #homebaking #toffeebits #pumpkinrecipes #desserttime #sweettreats #autumntreats #bakingday #holidaybaking #cakelover #comfortfood #bakinglove #fallflavors
Chocolate Chip Pumpkin Bread Ingredients: 3 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 3 cups white sugar 1 cup butter, softened 3 large eggs 1 (15-ounce) can pumpkin puree 1 cup semisweet chocolate chips Directions: Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans. In a large mixing bowl, combine the flour, cinnamon, baking soda, baking powder, salt, nutmeg, and cloves. In another bowl, cream the sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips. Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 60-70 minutes | Total Time: 75-85 minutes Calories: 300 kcal | Servings: 2 loaves #fallbaking #pumpkinbread #homemadebread #bakingseason #fallflavors #breadrecipes #bakingfun #comfortfood #chocolatechips #pumpkinrecipes #homemadegoodness #deliciousbread #bakeathome #autumnvibes #yummybread
Pumpkin Toffee Crunch Cake Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1 cup granulated sugar 1 cup brown sugar, packed 1 cup vegetable oil 4 large eggs 1 can (15 oz) pure pumpkin puree 2 teaspoons vanilla extract 1/2 cup toffee bits 1/2 cup chopped walnuts (optional) Directions: Preheat oven to 350°F (177°C). Grease and flour a 9x13 inch cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until well blended. Add eggs, one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in toffee bits and walnuts, if using. Pour batter into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour Kcal: 350 kcal per serving | Servings: 12 servings #pumpkincake #fallbaking #toffeecrunch #autumndesserts #spicedcake #pumpkinspice #cakestagram #bakefromscratch #homebaking #toffeebits #pumpkinrecipes #desserttime #sweettreats #autumntreats #bakingday #holidaybaking #cakelover #comfortfood #bakinglove #fallflavors
Pumpkin Bars Spiced Pumpkin Cake Bars Recipe Ingredients: 4 eggs 1 2/3 cups white sugar 1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda For the frosting: 6 ounces cream cheese, softened 2 cups confectioners' sugar 1/4 cup butter, softened 1 teaspoon vanilla extract 1 tablespoon milk Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, mix together the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix until thoroughly combined and smooth. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven. Cool before frosting. For the frosting, beat together the cream cheese, confectioners' sugar, butter, vanilla, and milk until smooth and creamy. Spread on cooled pumpkin bars. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 24 bars #pumpkinbars #pumpkinrecipes #fallbaking #spicedpumpkin #cakebars #autumntreats #dessert #easyrecipes #baking #homemade #foodie #delicious #tasty #desserttime #bakefromscratch
Pumpkin Toffee Crunch Cake Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1 cup granulated sugar 1 cup brown sugar, packed 1 cup vegetable oil 4 large eggs 1 can (15 oz) pure pumpkin puree 2 teaspoons vanilla extract 1/2 cup toffee bits 1/2 cup chopped walnuts (optional) Directions: Preheat oven to 350°F (177°C). Grease and flour a 9x13 inch cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until well blended. Add eggs, one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in toffee bits and walnuts, if using. Pour batter into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour Kcal: 350 kcal per serving | Servings: 12 servings #pumpkincake #fallbaking #toffeecrunch #autumndesserts #spicedcake #pumpkinspice #cakestagram #bakefromscratch #homebaking #toffeebits #pumpkinrecipes #desserttime #sweettreats #autumntreats #bakingday #holidaybaking #cakelover #comfortfood #bakinglove #fallflavors
Chocolate Chip Pumpkin Bread Ingredients: 3 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 3 cups white sugar 1 cup butter, softened 3 large eggs 1 (15-ounce) can pumpkin puree 1 cup semisweet chocolate chips Directions: Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans. In a large mixing bowl, combine the flour, cinnamon, baking soda, baking powder, salt, nutmeg, and cloves. In another bowl, cream the sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips. Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Prep Time: 15 minutes | Cooking Time: 60-70 minutes | Total Time: 75-85 minutes Calories: 300 kcal | Servings: 2 loaves #fallbaking #pumpkinbread #homemadebread #bakingseason #fallflavors #breadrecipes #bakingfun #comfortfood #chocolatechips #pumpkinrecipes #homemadegoodness #deliciousbread #bakeathome #autumnvibes #yummybread
Starting the day in a healthy way always feels so good. Today’s morning fuel consisted of my Nut and Seed bread, filled with chia and hemp seeds, walnuts, coconut and raisins along with different gluten free flours. My spinach laden poached egg pairs well with it. Oh, I can’t forget the pumpkin jam, inspired from a trip to Portugal. Message me with your email address if you’d like any of the recipes. #chiaseeds #hempseedprotein #pumpkinrecipes #spinacheggs #glutenfreeflours #dairyfreebread #refinedsugarfreerecipes
Pumpkin Toffee Crunch Cake Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1 cup granulated sugar 1 cup brown sugar, packed 1 cup vegetable oil 4 large eggs 1 can (15 oz) pure pumpkin puree 2 teaspoons vanilla extract 1/2 cup toffee bits 1/2 cup chopped walnuts (optional) Directions: Preheat oven to 350°F (177°C). Grease and flour a 9x13 inch cake pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until well blended. Add eggs, one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in toffee bits and walnuts, if using. Pour batter into prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour Kcal: 350 kcal per serving | Servings: 12 servings #pumpkincake #fallbaking #toffeecrunch #autumndesserts #spicedcake #pumpkinspice #cakestagram #bakefromscratch #homebaking #toffeebits #pumpkinrecipes #desserttime #sweettreats #autumntreats #bakingday #holidaybaking #cakelover #comfortfood #bakinglove #fallflavors
Pumpkin and Chickpea Curry, infused with fragrant Pumpkin Seed Oil. Taste the rich, earthy notes of pumpkin, perfectly complimented by the nutty depth of the oil in this dish. Give it a try and share your thoughts | frintonfarms.com #pumpkinrecipes #comfortfood #versatilepumpkin #foodielife #pumpkinflavour #cookingwithpumpkin #frintonfarms #deliciousdishes #foodlove #pumpkindelights
Embrace the flavors of fall with our Pumpkin Crisp - a deliciously cozy dessert that's perfect for autumn gatherings! 🎃🍁 Ingredients: 1 can (15 ounces) pumpkin puree 1 can (12 ounces) evaporated milk 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 package (18.25 ounces) yellow cake mix 1 cup chopped pecans or walnuts (optional) 3/4 cup unsalted butter, melted Directions: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth. Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly. Sprinkle the dry cake mix evenly over the pumpkin layer. Top with chopped nuts, if using. Drizzle the melted butter evenly over the top. Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and the filling is set. Remove from the oven and let cool slightly before serving. Prep Time: 10 minutes | Cooking Time: 50-60 minutes | Total Time: 1 hour | Kcal: Varies depending on ingredients | Servings: 12 servings #pumpkincrisp #fallbaking #pumpkinrecipes #dessert #foodphotography #foodbloggers #yumyum #foodiegram #delicious
Pumpkin Cinnamon Ice Cream is the perfect dessert to take you from hot Summer days through brisk Fall evenings. It's a creamy, rich, brown-sugar-crumble-laced ice cream that's packed with pumpkin flavor. https://allwaysdelicious.com/pumpkin-ice-cream/ . . . . . #icecream #homemadeicecream #icecreamrecipes #pumpkin #pumpkinrecipes #deliciousrecipes #cookingblog #easyrecipesathome #bestrecipes #recipeoftheweek #cooksofinstagram #foodtography #instafood #foodie #delicious #foodblogger #foodstagram #easyrecipes #yummy #comfortfood #buzzfeast #allwaysdelicious
Pumpkin Cottage Cheese Cookie Dough 🎃 Taking the viral recipe and throwing a BASICS spin on it. Truly living for all the pumpkin recipes right now 😬 INGREDIENTS YOU NEED - Cottage cheese Pumpkin purée Maple syrup Vanilla extract Almond flour Vanilla protein powder - I used pescience Gourmet Vanilla - use code BAILEY at checkout to save $$ on all products Pumpkin pie spice White chocolate chips Full directions and recipe is up on the blog! Link in bio or go to https://basicswithbails.com/course/dessert/pumpkin-cottage-cheese-cookie-dough-edible-recipe/ #proteincookiedough #proteindessert #pumpkindessert #pumpkinrecipes #pumpkintreat #highprotein #highproteindessert
PUMPKIN SPICE + CHOCOLATE CHIP BAKED OATS FT. @prozisusa smooth peanut butter on top and crunchy caramel peanut butter mixed in! Use our links below if you want to try these products!🤍🤍 ⁃1/2 cup oats - 1 tsp baking powder - 1/8 tsp salt - 1/4 tsp pumpkin pie spice - 2 tbs pumpkin purée - 1 tbs @prozis crunchy caramel peanut butter - 2 tbs greek yogurt - 1 tsp maple syrup - 3 tbs milk - 1 tsp vanilla - chocolate chips Combine all ingredients and bake at 375 for 25-30 min. #shirasbites #overnightoats #overnightoatsrecipe #overnightoatmeal #oatmealbowl #healthyoatmeal #pumpkinoatmeal #pumpkinrecipes #healthyoatmeal #healthyoats #homemadegranola #healthygroceryhaul #healthybreakfastrecipes #healthybreakfastideas #bakedoats #bakedoatmeal #bakedoatsrecipe #oatmealraisincookies #fallrecipes #falloatmeal #prozis #exceedyourself #prozisusa #productsentbyProzis
🎃 Pumpkin season is here! 🍂Find these delicious recipes in my cookbook. 1. Paleo Pumpkin Bread 2. Roasted Kabocha squash with olives 3. Pumpkin bowl (with paleo pumpkin granola) 4. Kabocha squash and dried fig salad 📸 jimena.agois ➡️ Order a signed copy on my website. Link in bio. 💚 Remember, everything I prepare is gluten, dairy free and nourishing. #glutenfree #glutenfreerecipes #fallrecipes #pumpkinrecipes #healthyfood #healthylifestyle #healthyfood #realfood #foodismedicine #healthyeating
🎃 Pumpkin season is here! 🍂Find these delicious recipes in my cookbook. 1. Paleo Pumpkin Bread 2. Roasted Kabocha squash with olives 3. Pumpkin bowl (with paleo pumpkin granola) 4. Kabocha squash and dried fig salad 📸 jimena.agois ➡️ Order a signed copy on my website. Link in bio. 💚 Remember, everything I prepare is gluten, dairy free and nourishing. #glutenfree #glutenfreerecipes #fallrecipes #pumpkinrecipes #healthyfood #healthylifestyle #healthyfood #realfood #foodismedicine #healthyeating
Yes, this recipe is such an autumn - it’s the most lovely loaf of Gluten Free Pumpkin Bread you’ve ever tasted! It has plenty of pumpkinny flavor, the perfect amount of pumpkin spice, and a maple-cinnamon glaze that will have you licking your fingers. Now the only question is whether you will have it for breakfast, snack, or dessert. My vote is for all three! 💡 Gluten Free Quick Tip - I recommend a 1:1 GF flour that already has xanthan gum. If you use a blend that doesn’t already have it, make sure you add 1/4 tsp. It helps give you that slight bit of chew in the texture so it doesn’t just crumble. DM me for the recipe or click the link in my bio. You can also drop the word LOAF in the comments and I’ll send it to you. Save it for later and tag me cupcakesandkalechips when you try it to be featured in my Stories! • • • • • • • • • • #CupcakesAndKaleChips #GlutenFree #GlutenFreeReel #GlutenFreeReels #GlutenFreePumpkinBread #PumpkinBread #IAmAnAutumn #ImAnAutumn #AutumnFlavors #FallVibes #GlutenFreeBaking #PumpkinReels #GlutenFreeDessert #GlutenFreePumpkin #ItsPumpkininny #PumpkinSpice #PumpkinSpiceAndEverythingNice #PumpkinRecipes FallBaking #GlutenFreeTips
Irresistible Pumpkin Butterscotch Cookies Recipe _____Ingredients:_____ - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup unsalted butter, softened - 3/4 cup granulated sugar - 3/4 cup packed brown sugar - 1 large egg - 1 teaspoon vanilla extract - 3/4 cup canned pumpkin puree - 1 1/2 cups butterscotch chips _____Directions:_____ 1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. 2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. 3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. 4. Beat in egg and vanilla extract until well combined. 5. Mix in pumpkin puree until smooth. 6. Gradually add dry ingredients to wet ingredients, stirring until just combined. 7. Fold in butterscotch chips until evenly distributed throughout the dough. 8. Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing them about 2 inches apart. 9. Bake in preheated oven for 10-12 minutes, or until edges are golden brown. 10. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Prep Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 30-32 minutes #pumpkinbutterscotchcookies #fallbaking #pumpkinrecipes #cookies #desserts #baking #delicious #foodphotography #foodgasm #foodstagram #foodlover #yum #instafood #foodie
**Pumpkin Cinnamon Rolls** Who can resist these Pumpkin Cinnamon Rolls? Fresh out of the oven and drizzled with sweet glaze! 😍🌀 **Ingredients:** - **Dough:** - 1/4 cup warm water - 1 tablespoon active dry yeast - 1/4 cup white sugar - 1/2 cup pumpkin puree - 1/4 cup melted butter - 1/2 teaspoon salt - 1 egg - 2 cups all-purpose flour (plus more as needed) - **Filling:** - 1/2 cup brown sugar - 2 tablespoons ground cinnamon - 1/4 cup softened butter - **Glaze:** - 1 cup powdered sugar - 2 tablespoons milk - 1/4 teaspoon vanilla extract **Directions:** 1. **Dough:** - In a large bowl, dissolve yeast in warm water with a teaspoon of sugar. Let stand until frothy, about 10 minutes. - Add sugar, pumpkin puree, melted butter, salt, and egg to the yeast mixture. Mix well. - Gradually add flour, stirring until a soft dough forms. Knead on a lightly floured surface until smooth, about 6-8 minutes. - Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour. 2. **Filling:** - In a small bowl, mix together brown sugar and cinnamon. - Roll out dough on a floured surface into a rectangle, about 1/4 inch thick. Spread softened butter over the dough, then sprinkle with cinnamon sugar mixture. - Roll up the dough tightly and slice into 12 rolls. - Place rolls in a greased baking dish, cover, and let rise until doubled, about 30 minutes. 3. **Baking:** - Preheat oven to 375°F (190°C). - Bake rolls for 20-25 minutes, or until golden brown. 4. **Glaze:** - Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm rolls before serving. **Prep Time:** 20 minutes | **Cooking Time:** 25 minutes | **Total Time:** 1 hour 45 minutes | **Kcal:** 290 kcal | **Servings:** 12 servings #pumpkinspice #cinnamonrolls #fallbaking #comfortfood #autumntreats #sweetrolls #bakedgoods #homemade #dessertrecipes #holidaybaking #warmdesserts #seasonalbaking #pumpkinrecipes #sweettooth #bakersofinstagram
This sourdough pumpkin streusel coffee cake is so moist and delicious… It may be more addictive than the coffee! https://farmhouseharvest.net/sourdough-pumpkin-streusel-coffeecake/ #brunch #brunchrecipes #sourdough #pumpkinrecipes
Mini Pumpkin Sage Balls with Balsamic Crème Fraîche Autumnal Delight: Mini Pumpkin Sage Balls with a Balsamic Crème Fraîche Drizzle Ingredients: 2 cups pumpkin puree 2 eggs 1 1/2 cups breadcrumbs 1/4 cup grated Parmesan cheese 1/4 cup fresh sage, finely chopped Salt and pepper to taste 1/2 cup crème fraîche 2 tablespoons balsamic reduction Oil for frying Directions: In a large bowl, combine pumpkin puree, eggs, breadcrumbs, Parmesan cheese, chopped sage, salt, and pepper. Mix well until the mixture is homogenous. Form the mixture into small balls, about 1 inch in diameter. Heat oil in a deep fryer or large pan to 375°F (190°C). Fry the pumpkin balls in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. In a small bowl, mix crème fraîche with balsamic reduction until well combined. Serve the pumpkin sage balls hot, drizzled with the balsamic crème fraîche. Prep Time: 20 minutes | Cooking Time: 3 minutes per batch | Total Time: 23+ minutes (depends on batch size) Kcal: 150 kcal per serving (varies depending on the size and number of servings) | Servings: Makes about 24 balls #pumpkinrecipes #fallcooking #sageflavor #balsamicglaze #crèmefraîche #appetizerideas #gourmetbites #autumneats #seasonalcooking #foodiegram #delicious #homemade #snacktime #kitchencreations #tastetheseason
Homemade Fresh Pumpkin Pie Rustic Autumn Pumpkin Delight Ingredients: 1 medium sugar pumpkin 1 recipe pastry for a 9 inch single crust pie 2 eggs 1 cup heavy whipping cream 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Directions: Preheat your oven to 325°F (165°C). Cut the pumpkin in half and remove seeds. Place halves face down on a lined baking sheet. Bake in the preheated oven until the pumpkin is soft, about 45 minutes. Remove from oven, let cool, then peel and puree the pumpkin flesh. Increase oven temperature to 350°F (175°C). In a large bowl, mix the pumpkin puree, eggs, cream, brown sugar, cinnamon, ginger, nutmeg, and salt. Pour pumpkin mixture into the pie crust. Bake in the oven for 50 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack. Prep Time: 30 minutes | Cooking Time: 1 hour 35 minutes | Total Time: 2 hours 5 minutes Kcal: 280 kcal | Servings: 8 servings #pumpkinpie #homemadepie #fallbaking #pumpkinrecipes #autumndesserts #thanksgivingdesserts #spicedesserts #comfortfood #holidaybaking #dessert #fromscratch #sweettreats #familydesserts #classicpies #seasonalbaking #bakingfromscratch #pumpkinspice #traditionaldesserts #bakinglove #holidayrecipes
### Pumpkin Spice Cake #### Ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground cloves - 1 cup pumpkin puree - 1 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk #### Directions: 1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. 3. In a separate large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined. 4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mixing until just combined. Be careful not to overmix. 5. Pour the batter into the prepared cake pan and spread it out evenly. 6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 7. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. #### Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Kcal: 250 kcal | Servings: 8 servings ##### Tags: #pumpkinspicecake #fallbaking #autumndesserts #pumpkinrecipes #spicecakes #homemadetreats #comfortfood #bakinginspiration #sweettreats #fallflavors #dessertideas #bakinglove #deliciouscakes #seasonalbaking #cozydesserts #cakelovers #dessertinspiration #bakingenthusiasts
Our kitchen currently smells like an explosion 💥of cinnamon and cardamom spice! 🤤 Cardamom Cinnamon Cake 🎂 is a great tea cake for all-season lovers. Bite into this cake for an earthy taste and flavors. 😋 Each airy layer is filled with fluffy decadent brown buttered frosting, adding an extra touch of spice and sweetness in every bite 😍 - - - #lemoncake #nescafecake #chocolatechipcookie #ramadanrecipes #petifour #fatayer #cake #cakedecorating #cakesofinstagram #cakepops #cinnamonrolls #manakesh #fallrecipes #muffin #lazycake #smallbusiness #cheesecake #sablès #dessert #pazookie #levaincookie #cheesecake #icecream #chocolate #cookies #desserts #coconutcake #oliveoilcake #tart #pumpkinrecipes #chocolate
Salad: 4 leaves salad, pumpkin, tofu, and sunflower seeds. Dressing: extra virgin olive oli, salt, and pepper. • • • • • #salad #tofu #tofurecipes #vegetarian #pumpkin #pumpkinrecipes #yummy #yummylicious
Soup week day 5: PUMPKIN SOUP 🎃 I like to think of this pumpkin soup recipe in four main parts: roast, simmer, blend, and eat! Here’s how to make it: Ingredients * 1 (4-pound) pumpkin (kabocha squash is best) * 2 tablespoons extra-virgin olive oil, plus more for drizzling * 1 medium yellow onion, chopped * 1 teaspoon sea salt, plus more for sprinkling * 3 garlic cloves, chopped * 1 teaspoon grated fresh ginger * 1 teaspoon ground cumin * ½ teaspoon ground coriander * ½ teaspoon turmeric * ½ teaspoon ground cardamom * 1 (14-ounce) can full-fat coconut milk, reserve a little for garnish * 2½ cups vegetable broth * 1 tablespoon apple cider vinegar * Freshly ground black pepper * Water, as needed * Microgreens, optional, for garnish Instructions * Preheat the oven to 400°F and line a baking sheet with parchment paper. * Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 40 to 60 minutes, or until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh. * Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices are aromatic. Add the cooked squash, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar. * Transfer to a blender, working in batches if necessary. Blend until smooth. Kabocha squash can vary in water content, so if your soup is too thick, add up to 1½ cups water (½ cup at a time) to reach your desired consistency. * Season to taste. Pour into bowls and garnish with additional coconut milk, fresh black pepper, and microgreens, if desired. #pumpkinsoup #soupseason #pumpkinrecipes #souprecipe #loveandlemons
tonight’s post-dinner-winner: pumpkin sunbutter dark cocoa brownies!! sooo dense & fudgy—my mom endorses!! unfortunately eyeballed everything—but I have faith in myself; we will do it again >:) #brownies #brownie #sunbutter #darkchocolate #pumpkinrecipes #baking #nyc
I will give you my Secret Videos. Do @kelly_williams992024 ☺️ not share to your friends. Follow me. My 🏅 big breast #hondarc51 #ridered #hondamotorcycles #edmontonsportbikes #associateentrance #boymath #jimmybutler #canelo #sphere #october3rd #jets #fnafmovie #jungkook #billsmafia #parisfashionweek #spiderman2ps5 #mw3 #pumpkinrecipes #deionsanders #u2
Pumpkin Flan Autumn's Caramelized Pumpkin Custard Recipe Ingredients: 1 cup granulated sugar 3 tablespoons water 1 can (15 oz) pure pumpkin puree 1 can (12 oz) evaporated milk 1/2 cup heavy cream 1/2 cup brown sugar 3 large eggs 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt Directions: Preheat oven to 350°F (175°C). In a medium saucepan over medium-high heat, combine granulated sugar and water. Cook without stirring until it turns a deep amber color. Pour immediately into a round baking dish, swirling to coat the bottom. In a large mixing bowl, whisk together pumpkin puree, evaporated milk, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth. Pour the pumpkin mixture over the caramel in the baking dish. Place the dish in a larger baking pan and add hot water to the outer pan (about halfway up the sides of the dish). Bake for 50-60 minutes or until set (a knife inserted near the center should come out clean). Remove from the oven and let cool in the water bath. Once cooled, refrigerate for at least 4 hours. To serve, run a knife around the edges of the flan and invert onto a plate. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes + chilling Kcal: 320 kcal | Servings: 8 servings #pumpkinflan #autumndesserts #caramelcustard #pumpkinrecipes #fallflavors #holidaydesserts #caramelizedsugar #custarddessert #pumpkinspice #seasonaleats #comfortfood #homemade #sweettreats #desserttime #fallbaking
Pumpkin Cutlet 🎃 #pumpkin #pumpkinrecipes
Controlling pumpkin wilt disease requires a comprehensive approach to limit bacterial spread and protect crop health. Start by planting disease-resistant pumpkin varieties whenever possible to reduce susceptibility to Ralstonia solanacearum. Practice strict sanitation measures by sterilizing tools, equipment, and containers to prevent bacterial transmission between plants. Implement proper irrigation practices to avoid waterlogging and reduce the risk of bacterial spread through contaminated water sources. Consider using biocontrol agents or beneficial microbes to suppress Ralstonia solanacearum in the soil and promote a healthy rhizosphere environment for pumpkins. If infection occurs, promptly remove and destroy infected plants to prevent further bacterial dissemination. #diseaseresistant #sanitation #sterilize #irrigation #waterlogging #biocontrol #dissemination #pumpkin #pumpkinspice #pumpkinseason #pumpkincarving #pumpkinpatch #pumpkinpie #pumpkins #pumpkineverything #pumpkinseeds #pumpkindecor #pumpkinrecipes #pumpkinsoup #pumpkinbread #pumpkincake #pumpkincookies #pumpkinpicking #pumpkinmuffins #plantcare #plantgoals #wateryourplants
Pumpkin wilt disease, caused by the soil-borne bacterium Ralstonia solanacearum, poses a serious threat to pumpkin crops. This bacterium can survive in the soil for extended periods, infecting pumpkin plants through their roots and vascular system. Symptoms of pumpkin wilt disease include wilting and yellowing of leaves, rapid decline in plant health, and eventual plant death. Infected pumpkins may also exhibit darkened vascular tissues and reduced fruit development, leading to significant yield losses if left unmanaged. #plantbacteria #wilting #yellowing #plantcare #plantdiseases #pathogen #fungal #pathogens #pumpkin #pumpkinspice #pumpkinseason #pumpkincarving #pumpkinpatch #pumpkinpie #pumpkins #pumpkineverything #pumpkinseeds #pumpkindecor #pumpkinrecipes #pumpkinsoup #pumpkinbread #pumpkincake #pumpkincookies #pumpkinpicking #pumpkinmuffins #pumpkinsfordays #pumpkinspiceseason