Eatsgonewild Fall Edition: Pumpkin Pie
Description: Pumpkin Pie Filling ice cream with pieces of buttery graham cracker crust and swirls of cinnamon cream cheese icing. A take on a classic fall flavor, like everyone else!
Temperature Finally dropped below 70 F in Texas and it’s officially Fall! That won’t stop me from creating frozen desserts that will tingle our basic bitch taste buds. This is YASS AF!
Have a SOUP-er Duper weekend, y’all! 🎃🥫🥣 I just started mine with a little Friday night visit to #traderjoes. Got some freezer staples like chicken soup dumplings & garlic naan, along with a couple of items I haven’t tried yet: lobster ravioli and misto all griglia. This time, they had tons of pumpkin waffles 🧡, but NO Honeycrisp Apple candles! 🍎🕯 You think this is a strategy they have to keep us coming back week after week? 😜
🎃 HEALTHY PUMPKIN SPICE CAKE 🎃
Great flavor, great texture, and so healthy it's hard to call this dessert!
🌟 Rating: 8.5/10 🌟
• • • • • • • • • • • • • • • • • • •
🕸 Grease a 13×9 pan and set aside (I actually did make this as a sheet cake, but cut it in half to layer, frost, and decorate it😜🙃).
🕸 Preheat oven to 350°F
• 1 cup of plant milk + 1 tbsp apple cider vinegar (set aside for atleast 5 min. before using).
• 1 tsp vanilla extract
• 3/4 cup pumpkin puree
• 1/8 cup maple syrup
• 1/8 cup molasses
• 3 packets of stevia
🕸 Mix together all the ingredients above in a large bowl & set aside.
• 1 & 1/2 cup (all purpose) flour
• 1/2 cup of vanilla protein (use one that tastes good!- As always my favorite is Orgain Vanilla Bean💙)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp pumpkin pie spice
🕸 Now whisk together all the dry ingredients, then add your dry mix to your wet mix, and stir until everything is combined into a delicious pumpkin cake batter!
🕸 Bake at 350° F for 22 minutes, or until a toothpick comes out clean.
🕸 Allow to cool for atleast 1 hour. This should stay fresh for a few days if left on the counter, and about a week in the fridge.
🕷 NOTE: If you do choose to make the frosting to go with this ⬇️, it must be refrigerated.
• • • • • • • • • • • • • • • • • • •
Now, onto the
🍁WHIPPED CINNAMON CREAM FROSTING🍁
• 1 can of full fat coconut milk- place in the fridge for at least 4 hours, do not shake. Scoop out the solid top cream layer (this is what you'll be using).
• 1/8 cup of pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup vanilla protein powder
• About 1 tsp cinnamon
• a dash of pumpkin spice
🕸 Whip it all together using a hand mixer.
🕷 And again this must be refrigerated!
Have you ever tried Kombucha??
It’s fizzy and fermented and super tasty 😋 .
It’s also amazing for: .
✅ gut health
✅has been shown to aid in reducing cancer and infection risk
✅promoting positive mental health
✅aiding in weight loss
✅can help support liver health
✅ Assist with Type 2 Diabetes management
The one I had today is special Fall Edition by @gtskombucha and the apple, tumeric, carrot, and spices is so freaking good 🙌🏻
We’re back at @oaktownspice with a fall spiced pie 🥧 demo & workshop! Join us on the evening of November 8th for a fun hands-on experience learning the tips and tricks to pie making! Read more by visiting the events tab at Oaktownspiceshop.com ✨
Time for the classics! Candy corn is a tradition and a must for Halloween, but the pairing is required. An oaked Chardonnay’s creaminess makes these little goodies even better. So, the question is... what’s your favorite classic?
- Butternut Squash Soup -
1 Large Butternut Squash (diced into inch cubes)
1/2 Onion (chopped)
1 Cup Vegetable Broth (though it called for chicken broth)
>Place these into crockpot on high for 3-4 hrs
>Once squash is very soft, place in the blender (I used a hand-mixer but am not crazy about the texture) until smooth - you will probably need to do 2 or 3 different batches. .
>After you have blended the above ingredients, place back into the crockpot and add the following.
1 Cup Milk (I used 2%)
2-3 Garlic Cloves (finely chopped)
Salt & Pepper to taste.
[I also added onion powder, garlic powder, and paprika]
>Cook on low for another 30-40 minutes
Dinner on point with my mami linda like I always call her lol she is literally my world and since she is my world I make sure she has the best nutrition and she is well taken care of with our her favorite flavor #pumpkinspice she enjoys me taking care of my mamita linda ❤️
Fall is here and with it comes a whole host of delicious new flavors. Whether you’re in the mood for a hearty stew, fresh out of the oven apple pie or even a hot whiskey toddy, we can help you get together all the ingredients you need for your fall menu. And deliver them directly to you. .
Check out our new blog, link in profile, and order online with us today!
1 147 hours ago
Lots of flavors to choose from, we hope to see you all tomorrow October 20th at First Presbyterian Church of Pasadena, 4647 Preston road, Pasadena, Tx for the fall festival!
Recently @mollyyeh posted a very yummy-looking butternut squash, bacon, and apple hotdish, which I immediately saved on Pinterest. This dish does not contain butternut squash or bacon, nor does it have a flaky biscuit topping. It does, however, include sliced kielbasa, sweet potato, apples & onions like the original, and a quick & convenient cornbread-in-a-box topping. Anytime my 11-year-old goes for seconds—and it’s not dessert—huge success. 👩🏻🍳🥘 🍁🍎🍃🍂 #dinner#fall#hotdish#casserole#homecooked#october#fallflavors
Pumpkin Chili 🎃🌶⠀
My October weekly pumpkin recipe blog post continues with this thick and creamy Pumpkin Chili. With a touch of heat and a hint of cinnamon, this fall-flavored spin on a classic is all my October feels cooked up into one bowl. Make a batch for a protein- and fiber-packed Halloween dinner before the trick-or-treating festivities or for a cozy dinner at home. Wearing sweat pants. And fuzzy socks. ⠀
Get the recipe link in my bio.⠀
#PUMPKIN pancakes for the table! 🎃🥞I really love the idea behind this phenomenon because it encourages sharing something delicious with the ones around you. 🧡💁🏻♀️IDK about you but I often fall into the trap of eating while looking at my phone, or on the computer, distracted only to realize all of my food is gone.🙅🏻♀️No bueno! I say this #PUMPKIN season you gotta savor the flavor and the season with these Pumpkin Pancakes for the table from @IHOP! 🎃🍁🍂It's a fun weekend brunch idea! And p.s. did you hear that @IHOP created their own IHOPS Pumpkin Pancake Stout inspired by the flavor of the season?! These fun fall foods are what the season is all about! 🎉🍁🍂 #sponsored#IHOPS#fallflavors
9 36310 hours ago
You haven’t fully fall’ed unless you’ve had an apple donut. Take our word for it and try this recipe from @lastingredient: baked apple 🍎 donuts tossed in cinnamon sugar and topped with a maple glaze. #FallFlavors#MakesMeWhole
204 161545 days ago
Frozen caramel apple, anyone? 🙋♀️ So excited to launch our newest fall drink -- A frozen sour green apple with housemade salted caramel, topped with ooey marshmallow goodness, and our apple turnover marshmallow. 🍏 Oh, and we added one of our fave Halloween treats, a caramel apple lollipop! 🍭 #xomarshmallow#frozencaramelapple
We hereby bust the myth that ice cream is a summer-only treat. Come taste the evidence – Chocolate Chp Cookie Vanilla Ice Cream pints only available at Tate's Bake Shop in Southampton, NY. 🍦🍪 💕
242 188616 hours ago
I'm hosting Thanksgiving at my place this year so I've been doing some fall inspired recipe testing. These walnut, cranberry orange and buckwheat salad stuffed delicata squash boats should be a big hit. So simple to make with minimal ingredients, gluten free, dairy free, soy free and vegan. Here is how to make them:
. 4 delicata squash
. 2 cups cooked buckwheat
. 1 cup @cawalnuts California walnuts chopped
. 1/2 cup dried cranberries
. 2 clementines or mandarin oranges peeled and cut into 1 each pieces with excess juice reserved
. 1 cup fresh parsley chopped
. 2.5 tablespoons apple cider vinegar
. 1 tablespoon extra virgin olive oil
. 2 tablespoons maple syrup
. salt and pepper to taste
. olive oil for brushing
Preheat oven to 400 F. Cut off the stem on each squash and carefully cut in half lengthwise. Scrape the seeds and stringy flesh out with a spoon. Brush all sides of the squash with olive oil and place flesh side down on a parchment lined baking sheet. Bake for 25 minutes until squash is tender and flesh side is light golden brown. While the squash cooks prepare the buckwheat salad stuffing. In a large bowl add the cooked buckwheat, @cawalnuts walnuts, cranberries, mandarin, parsley, apple cider vinegar and maple syrup. Season generously with salt and pepper to taste. Once the the squash is cooked remove from oven and let cool them spoon as much of the buckwheat walnut stuffing into each squash half as possible. If desired top with more crushed walnuts and enjoy. Serves 6
If you’re wondering the best way EVER to eat apples... I just discovered it 🙌🏼🍎🍏 Slice up your favorite apple(mine is honey crisp), drizzle with almond butter, add lots of cinnamon and a little bit of pink salt 👌🏼 You better believe I scooped up every little last bit of almond butter 💅🏼 I like storing the apples in the fridge bc they last longer. I also like eating them cold because they are extra crispy & refreshing! Happy Friday!!! 🤗 #veggininthecity
69 243211 hours ago
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