Homemade Pumpkin Spice Play-Doh - What The Jason!?
**PLAY-DOH IS NOT MEANT TO BE CONSUMED**
Learn how to make Pumpkin Spice Play-Doh. Starbucks IS NOT a sponsor
Ingredients:
-1 Cup Salt
-2 Cups Flour
-1/4/ Cup boiling water
-2 tablespoons Cream of Tartar
-3 tablespoons Vegetable Oil
-2 tablespoons of Pumpkin Pie Spice
-food coloring
Additional Cooking Supplies to have on hand:
Bowl
Step 1: Mix dry ingredients in large bowl
Step 2: Add oil and food coloring
Step 3: Add boiling water
Step 4: Mix and let cool
Step 5: Knead
Step 6: Play!
The Poor Man's Pumpkin
Who would have thought pumpkin would be an important survival food? In 18th century America, it was a staple for poor folks. Watch to see how they prepared pumpkins for food and what sort of folks were using them.
Other Pumpkin Videos on the Channel:
Soup
Bread
Pie
Campfire
Note about cooking: If you are planning on cooking some pumpkins we recommend pie pumpkins, they will have a better taste and texture than the larger decorative pumpkins (thanks to @palominogirl2732 and others)
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NO BAKE PUMPKIN PIE CHEESECAKE l Low Calorie High Protein No Bake Pumpkin Pie Cheesecake Recipe
#pumpkinpierecipe #cheesecake #lowcalrecipes #highprotein
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The holidays are here and there is no better time than #basic season. The pumpkin pie is the absolute staple during this time of year. So to help you all manage your festivities while staying on track with your goals here is an easy no bake pumpkin pie cheesecake recipe. The no bake pumpkin pie cheesecake combo is a great low calorie high protein recipe that is packed with pumpkin pie flavor with a hint of cheesecake. This is actually my favorite part about this pumpkin pie recipe since the cream cheese flavor is very light.
NO BAKE PUMPKIN PIE CHEESECAKE l Low Calorie High Protein No Bake Pumpkin Pie Cheesecake Recipe
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Pumpkin Pie Cheesecake Recipe
Total calories 1082
Fat 26g
Carbs 168g
Protein 89g
Each slice (~6 slices) 180
Fat 4g
Carbs 28g
Protein 15g
Crust
120g graham cracker crumbs
20g SF maple syrup
(if you think need more make sure to mix everything thoroughly before adding more)
Filling
300g Pumpkin puree
300g FF cream cheese or Reduced Fat cream cheese
10g SF Vanilla pudding mix
62g whey/casein blend (you could probably add more tbh)
60g Zero Sugar/Fat Free Reddi Wip
40g Sweetener of Choice (I prefer Swerve Confectioner) * Optional
Place in fridge for a minimum of 4 hours for the flavors to set. Best to sit overnight.
Pumpion Pie from 1670 | The History of Pumpkin Pie
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Editor: WarwicSN -
Subtitles: Jose Mendoza
PUMPION PIE
ORIGINAL 1670 RECIPE (From THE QUEENE-LIKE CLOSET)
To make a Pumpion Pie.
Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.
MODERN RECIPE
INGREDIENTS
-1 Sugar or Pie Pumpkin
- 2 Sharp Apples (ex. Granny Smith)
- 3 Eggs beaten
- 2 Handfuls of fresh herbs (I used Rosemary, Parsley, and Thyme)
- 6 Tablespoons (85g) Salted Butter
- 1/3 Cup (50g) Raisins
- 1/3 Cup (50g) Currants
- 1/2 Cup (100g) Sugar
- 1/4 Cup (60ml) Sherry or Sack
- Lard or Vegetable Oil for frying (optional)
- 1 Nine-Inch Pie Crust
METHOD
1. Set the oven to 425°F (220°C) and line a pie dish with your pie dough.
2. Peel the pumpkin, then remove the stem and seeds, and quarter it. Slice each piece into thin slices, about 1/4 inch thick. Repeat this process with the apples.
3. Put 2 tablespoons of the butter into a frying pan and set over medium heat. Note that, depending on the amount of pumpkin you fry, you may require more butter; you can also use lard or vegetable oil. Then mix the herbs into the beaten eggs and dip the pumpkin slices into the egg, coating them lightly. Then place them into the frying pan and fry for 10 minutes, or until the pumpkin is quite soft. Depending on the size of your pumpkin, you may need to do this in several batches. The pumpkin should not be more than 3 layers thick in the pan.
4. While the pumpkin fries, line the bottom of your pie crust with the apples. Once the pumpkin is cooked, place it in a bowl with 2 tablespoons of the butter, along with the raisins, currants, sugar, and the sherry or sack. Mix everything together and pour over the apples, smoothing the top. Bake for 20 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake 40-50 minutes longer, or until the top of the pie is bubbling. Remove from the oven and set a on a wire rack. Scatter the 2 remaining tablespoons of butter on the top of the pie and allow to melt in. Cool completely before slicing.
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