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A Profusion of Pumpkin Recipes!

autumn recipes autumn skin care fall recipes pumpkin pumpkin recipes pumpkin skin care pumpkin spice

It's pumpkin time!  And while we can all agree that pumpkin is arguably the taste of Autumn and quite delicious, it is also incredibly beneficial to the skin.  These tasty orange vegetables are full of Vitamin A, Potassium, Calcium, Magnesium and Vitamins C, E and some B's!  Today we wanted to share a variety of recipes for your cookbooks and skin-care regimens! 

Pumpkin Spice Blend

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

-Blend well and store in a clean, dry container.  Use in food, tea, coffee blends and so much more!

Pumpkin Facial Rejuvenating Mask

Ingredients
•1 tablespoon cooked pumpkin or canned
•1 teaspoon raw honey
•optional: 1 teaspoon Vitamin E
**If you are acne prone or excessively oily, this may be a more effective recipe**
•1 tablespoon cooked pumpkin or canned
•1 teaspoon raw apple cider vinegar
Instructions
1.Mix and mash all ingredients together and apply to skin.
2.Leave on skin for 15 minutes.
3.Rinse with cool water and cleanser

Pumpkin Spice Body Scrub

1 cup sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup organic canned pumpkin (or homemade pumpkin puree)

-Mix sugar, nutmeg, and cinnamon together. Mix with pumpkin. Put on skin, scrub in circular motion, and rinse. All smooth and clean!

Pumpkin Foot Mask

1/2 cup pumpkin puree
1 egg
Splash of milk (optional)
1 tsp honey (optional)

-Mix ingredients together and apply the pumpkin masque to feet and calves. Wrap in plastic bags. Let it sit for 15-20 minutes and then rinse with warm water.

DIY Pumpkin Chai

Like a steaming hot cup of liquid pumpkin pie, pumpkin chai is warm, cozy and colorful for the fall season and changing leaves. Almond milk adds heartiness.
Ingredients:
1/2 c Almond Milk
1/4 tsp Cinnamon
1/8 tsp Clove buds
2 tbsp Ghee
1/4 tsp Ginger (Dried)
1/8 tsp Nutmeg
1 c Pumpkin
2 tbsp Raw Sugar
1/16 tsp Salt (Mineral Salt)
-Buy pureed pumpkin in a can for a shorter prep time. Canned pumpkin is also less gassy than whole pumpkins. To puree whole pumpkins, bake at 350 degrees for one hour. Baking makes the skin peel easily. Chop and mix the pumpkin with the almond milk and spices. Then puree in a blender. Bring to a boil in a saucepan and serve warm.  

If you are more into ready-to-go pumpkiny tea goodness, check out our Pumpkin Pie blend!

Pumpkin Dip from the Witches Almanac

This simple spread has been a favorite of friends and family for years. Requests start in mid September thru New Years. Great as a dip for apples and pears, ginger snaps and graham crackers and as a spread on bagels and tea breads.

2 - 8 oz. packages of cream cheese, softened
1 - 15 oz. can plain pumpkin or or a little under 2 cups of fresh pumpkin
sugar or honey or maple syrup to taste
1 tsp. cinnamon (or to taste)
1/2 tsp. nutmeg (or to taste)
1/4 tsp. ginger (or to taste)

-With a hand mixer or in a food processor blend softened cream cheese and sweetener with pumpkin until smooth. Add spices and blend. Refrigerate 2-3 hours. Serve with your choice of dippers such as slices of apples or pears, ginger snaps, vanilla wafers, graham crackers or use as a spread on bagels, tea breads or toast.

Pumpkin Chili

3 pounds lean ground beef (chicken, tempeh, satan, etc also work well)
2 cups solid pack pumpkin
2 cans red kidney beans
2 medium onions, chopped
3 (15-ounce) cans chopped tomatoes
2 tablespoons chili powder (less if serving children)
1/4 teaspoon red pepper flakes (may omit if serving children)
2 tablespoons sugar
1 teaspoon salt
2 bay leaves
In a large casserole, brown ground beef (or whatever meat or substitute you like) and drain off excess fat. Add the rest of the ingredients, stir well, and simmer over low heat for 1 to 2 hours.

Pumpkin Jam from Baked by an Introvert

15-ounce can (425 g) pumpkin puree
2 tablespoons fresh orange juice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon salt
2 cups (425 g) granulated sugar

Instructions: Combine pumpkin puree, orange juices, spices, and sugar in a medium saucepan. Cook over high heat until the mixture begins to boil. Continue to cook while stirring constantly for 10 minutes or until thickened. Transfer to sterile glass jars, seal and refrigerate until ready to serve.



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