It appears that your cart is currently empty!
+91 11 39595895
Enjoy Your Rotis With Zero Oil Masoor Dal
Enjoy A Protein Rich Whey Soup For A Stronger Lifestyle
Is There Any Natural Way To Heal My Cracked Heels?
What Are the Easy Pathways To Healthy Skin?
Slow Down The Ageing Process With Anti-Ageing Breakfast P...
Enjoy Your Favorite TV Shows With Healthy Roasted Garlic ...
Make Your Bathroom A Virtual Garden
How To Stop Mosquito From Biting You?
What Are The Ways To Comfort A Crying Baby?
Are Baby Creams And Lotions Adequate For Baby Skin?
How To Keep Off The Lizard Through Natural Remedies?
Home remedies for mosquito bites
Organic Ways to Remove Marks...
Turmeric Benefits: The Gold Ingredient...
Roll on essential oils for...
How to Reduce Stretch Marks...
Image Source: The Domestic Geek
It’s autumn and the big round orange colored vegetable named pumpkin is in the season. When we think of autumn and pumpkin we think of pumpkin pie. Yes, we love to eat the traditional pumpkin pies, but I like surprises. How about having a pumpkin pie, but instead of in a plate, in a glass, instead of being solid and gooey being semi-solid and gooey? Sounds fun, right? So here are 4 recipes that taste like pumpkin pie but do not resemble it in the looks.
1. Pumpkin Pie Peanut Butter Dip
1 cup pumpkin puree
1 cup smooth peanut butter
1/2 cup sugar
1 tablespoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Put the pumpkin puree, and peanut butter in a blender and blend it.
Add pure vanilla extract, ground cinnamon, and nutmeg and blend again.
Transfer this dip to a glass bowl, cover it and refrigerate it for half an hour.
Serve with apple slices and enjoy.
2. Pumpkin Pie Bars
For the Crust:
1 cup cold butter cut into 1-inch pieces
6 tbsp brown sugar
3 cups flour
1 tsp cold water
For the Filling:
3 cups pumpkin puree
1 cup heavy whipping cream
1 cup evaporated milk
2 cup brown sugar
2 tsp pumpkin pie spice
½ tsp salt
Preheat oven to 180-degree Centigrade. Lightly grease a baking pan and set aside.
In a large mixing bowl, add cold cut butter, brown sugar, flour, eggs and water and crumble it with your hands. Now put it in a food processor and pulse till it gets evenly mixed and resembles coarse sand.
Pour into the baking sheet and press into an even layer. Blind bake for 15 minutes, remove from oven and set aside.
In a large mixing bowl add pumpkin puree, whipping cream, evaporated milk, eggs, brown sugar, pumpkin pie spice and salt and mix it well until smooth.
Pour over the crust and smooth into an even layer if needed.
Bake again for 25 to 30 minutes or until the center is set and no longer jiggly.
Remove from oven and let cool completely. Cut into squares and top with whip cream if desired.
3. Pumpkin Pie Coffee Spice Creamer
1/2 cinnamon stick
2 teaspoons ground nutmeg
2 teaspoons dried and ground ginger powder
1 and 1/2 teaspoon ground allspice
Dry roast all the spices in a pan. This step is optional but will make a huge difference in the taste and fragrance. Cool them down.
Put all spices in a small mixer and blend them together until finely ground.
In a thick bottomed saucepan, add pumpkin puree and milk to it and mix it well.
Add the mixed spice to the pan and mix again.
Add two teaspoons of coffee to this liquid.
Serve in a cup and sprinkle some spice from above.
4. Pumpkin Pie Dip
1/2 cup pumpkin puree
1 cup whipped cream
1/4 cup cream cheese, softened
2 tablespoons instant pumpkin pudding mix
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
Graham crackers, pretzels, apples, etc., for serving
In a large bowl, combine pumpkin puree, whipped cream, cream cheese, pudding mix, pumpkin pie spice, cinnamon, and beat with an electric handheld mixer or whisk by hand until smooth and combined.
Cover it and refrigerate for 10-15 minutes to thicken a little.
Serve graham crackers, pretzels, apples, etc. Dip can be stored in an airtight container in the fridge for up to 1 week.
5. Pumpkin Pie Frappuccino
1 and 1/2 cups cold coffee
1 and 1/4 cups unsweetened vanilla almond milk
1/4 cup pumpkin puree
3 Tablespoons palm sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
light whipped cream.
Brew the coffee pour it into a large mug and refrigerate overnight.
In a small bowl, whisk the milk, pumpkin puree, palm sugar, cinnamon, cloves, and nutmeg together until combined.
Pour into ice cube tray and allow to freeze.
Once the coffee is cold and pumpkin ice cubes are frozen, add everything to your blender and blend on high until smooth and icy.
Add more milk if your blender isn't blending it well.
Top with whipped cream. Serve immediately and enjoy.
These were the 5 interesting reasons to enjoy a pumpkin pie, this autumn.
All blog comments are checked prior to publishing