Monthly Archives: October 2015

Pumpkin Pie

Here we bring you a recipe for old fashioned pumpkin pie. First of all, here is a list of ingredients you’ll need:

  • 1 pie shell
  • ¼ cup of white sugar
  • 1 package of softened cream cheese
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of salt
  • 1 egg, beaten
  • 2 tablespoons of all-purpose flour
  • 1 ¼ cups of pumpkin puree
  • 2 tablespoons of brown sugar
  • 2 tablespoons of softened butter
  • 1 cup of evaporated milk
  • ½ cup of chopped pecans

Preparation will last around 30 minutes, while cooking will take you one hour. Here are the steps that you’ll need to go through.

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell.
  3. To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined.
  4. Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil.
  5. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.
  6. To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans.
  7. After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.

Best Fruits And Vegetables To Eat This Fall – Part Three

Here we bring you Part Three of our “Best fruits and vegetables to eat this fall” list!


With their rich history and health benefits, pumpkins earn their own spot on our list, although technically they are a member of the squash family. Pumpkin is one of the best sources of alpha and beta carotene, which can be converted into retinol to promote healthy vision and cell growth. Pumpkin seeds are also a good source of alpha-linolenic acid, and omega-3 fatty acid that may help those with heart disease, high blood pressure or high cholesterol.

Rutabagas and turnips

These root veggies aren’t winning any beauty pageants with their bulbous shape and occasionally hair-like roots, but what they lack in looks they make up for in nutrition. Research suggests that eating turnips and rutabagas may help reduce the risk of prostate and lung cancer. Turnip greens are a source of calcium, and one cup of raw rutabaga offers a respectable three grams of fiber.

Sweet potatoes

These orange beauties have the best flavor during fall, their peak season. Like squash, sweet potatoes are rich in beta-carotene, which can prevent vitamin A deficiencies, promote healthy eyesight and generate retinol production. Sweet potatoes are also a good source of vitamin C, and when eaten with their skin on, a medium tater can pack nearly four grams of fiber.

Best Fruits And Vegetables To Eat This Fall – Part Two

In our previous article we’ve been writing about best fruits and vegetables to eat this fall, and we’ve mentioned apples, beets and cranberries. Today we continue with our list and bring you three more tasteful suggestions!


There are two categories of pears – European and Asian. The most common varieties are Bosc and Bartlett, since they grow on the west coast of Europe and the US during fall. Pears are high in soluble fiber which helps lower bad cholesterol (LDL).


Resembling a bright orange peach wearing a leafy cap, most persimmons are imported from Asia, with a few American-grown species sprinkled about the Southeast. One warning – under-ripe persimmons can be extremely tart, so allow them to ripen at room temperature before eating. Persimmons are considered to be healthier than apples, thanks to their fiber, antioxidants and minerals.


Some studies have shown that the antioxidants in pomegranates can reduce the risk of cardiovascular complications like heart attacks. Early studies also suggest that pomegranate may help prevent breast and colon cancers, though results are far from conclusive. Don’t avoid them, they are highly beneficial!