How To Make Pumpkin Ice Cream Pie

This is a delicious twist on the classic pumpkin pie recipe, and even easier to make. The only baking in this recipe is for the crust. This is a great dessert to serve at a Halloween party, as dessert (or one of the desserts) at Thanksgiving dinner, or for any other time that you have a taste for pumpkin.

Ingredients:

Dried Fruit

CRUST

1 ½ cups ginger cookie crumbs
½ stick (4 tablespoons) butter, melted
FILLING
1 quart vanilla bean ice cream
1 cup canned pumpkin
1/3 cup brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
(optional) assorted dried fruit for decoration

1. Heat the oven to 350ºF. In a 9 inch pie plate, combine the ginger cookie crumbs and melted butter. Once the butter is evenly distributed throughout the cookie crumbs, press the crumbs into the bottom and sides of the pie plate. Use a ½ cup measuring cup to press into the cookie crumb crust to even out the thickness of the bottom and sides of the crust.

2. Bake the ginger cookie crust for 5 minutes at 350ºF. After the 5 minutes, remove the crust from the oven and allow it to cool completely.

3. While the crust is cooling, take the ice cream out of the freezer and allow it to sit at room temperature for 15 minutes. Once the ice cream has become softened from sitting out, scoop it into a large mixing bowl. Stir the ice cream with a spoon until it becomes broken up, then add the pumpkin, brown sugar, and spices. Stir the the mixture until all of the ingredients are evenly distributed throughout the ice cream.

4. Pour the pumpkin ice cream mixture into the cooled crust. Cover with plastic wrap and freeze for at least 4 hours or overnight.

5. If you are making this pie for a Halloween party or gathering, decorate the pie with a variety of dried fruits to create a jack-o'-lantern face. Let the pie sit out at room temperature for about 10 minutes prior to slicing, so it will be easier to slice.

6. Serve and enjoy this delicious pumpkin ice cream pie!

Makes 8 servings.

How To Make Pumpkin Ice Cream Pie

James Crocker is the Owner and CEO of Casual Robot Media, LLC. He currently writes articles relating to how to tips, what is information, why is information, and best information articles for http://knowledgecloset.com/

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It Looks Like a Pumpkin, Smells Like Fruit And Attacks 2 Common Type 2 Diabetic Conditions

Type 2 diabetics often suffer from fatty body weight, rising blood sugar levels, and cholesterol levels over 200.

Over the last few years, scientists at respected medical institutions, including Harvard, Creighton, UC Berkeley and others have turned to a pumpkin-like Asian fruit as a remedy to solve these conditions.

Dried Fruit

It's called garcinia cambogia and it's a wild-growing plant from the moist, rain-drenched Asian forests. Ancient folk lore had it that tribal bush people used this natural ingredient to suppress their hunger on long hunting trips

Recently, scientists from around the world have applied research procedures to measure the benefits of garcinia cambogia to help Type 2 diabetics.

Based on clinical tests, Dr. Harry Preuss at Georgetown University's Medical Center has found that it does actually help improve 2 of the 3 most common Type 2 diabetic conditions, reducing body fat and lowering cholesterol levels.

Also, the Burdock Group, an independent test facility tested the safety of this wild fruit and found that it passed a range of toxicity tests, making it safe for us in the short and long run.

Pharmaceutical companies have spent millions of dollars trying to create drugs that help Type 2 diabetics lead healthier lives.

Leave it to the ancient Asian bush people, without benefit of a medical degree to find a remedy for Type 2 diabetics, growing wild in the forest.

How does it work?
The dried fruit rind of Garcinia cambogia is a rich source of HCA, and has been used for centuries as a spice, flavor-enhancer, preservative and digestive aid throughout Southeast Asia.

Thus, it has a long history of consumption in countries where the plant is native. Structurally, HCA is similar to the common food additive citric acid, which also occurs naturally in citrus fruits such as oranges and lemons. The high bioavailability of HCA from Super CitriMax® (60% HCA) has been demonstrated in humans.

A primary mode of HCA action appears to be its ability to inhibit ATP-citrate lyase, an enzyme that helps to form the building blocks of fatty acids and cholesterol.

The dried fruit rind of Garcinia cambogia is a rich source of HCA, and has been used for centuries as a spice, flavor-enhancer, preservative and digestive aid throughout Southeast Asia.

Thus, it has a long history of consumption in countries where the plant is native. Structurally, HCA is similar to the common food additive citric acid, which also occurs naturally in citrus fruits such as oranges and lemons. The high bioavailability of this product (60% HCA) has been demonstrated in humans.

It Looks Like a Pumpkin, Smells Like Fruit And Attacks 2 Common Type 2 Diabetic Conditions

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Benefit Your Body With Pumpkin Seeds

You get into the Halloween spirit by carving a pumpkin. As you scoop out the seeds, your first instinct is to throw them away; but not so fast. Save the seeds! There's a delicious and healthy snack hidden in that pile.

Pumpkin seeds (also called 'pepitas') are a highly nutritious food. These tiny seeds contain a significant amount of vitamins, protein and iron, which promotes an increase in energy levels. Pumpkin seeds reduce inflammation and have a high concentration of the minerals your body needs- zinc, magnesium, and calcium.

One serving of seeds provides you with a healthy quantity of the heart- healthy fat that reduces "bad" cholesterol.

Nutritionist, Shane Heaton, shares a few ways to enjoy pumpkin seeds:

"Sprinkle them on cereal and salads, or add to homemade breads. Mix with other nuts, seeds and dried fruit to make a great trail mix. Add them to soup. Organic pumpkin seeds tend to be a darker green than their non-organic equivalents - a sign of their higher magnesium content."

And, while they are most nutritious when eaten raw, if you prefer them prepared, here's how to toast them:

1. Preheat oven to 400°F. Cut the pumpkin open and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2. In a saucepan, add seeds to water (about 2 cups of water to a half cup of seeds). Add salt, then bring to a boil. Let simmer for 10 minutes. Drain.

3. Put a little olive oil on a roasting pan, then spread the seeds out. Bake on the top rack for 20 minutes, or until the seeds begin to darken. Let the seeds cool before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole. The shell is a good source of fiber.

Be bold and try some pumpkin seeds. You only need a handful a day to take advantage of the nutrients in this 'superfood.'

So go ahead and give your tongue something to toss around when you're in the snacking mood.

Anna Goldstein graduated from Penn State University with a Bachelor's Degree in Psychology and completed her Life Coaching Certification at New York University. Her holistic approach gives you the tools, support and accountability to set and accomplish your goals. She empowers people to eliminate bad habits and negative thought patterns to help you achieve results.For Life Coaching information visit http://selfinthecity.googlepages.com/lifecoachanna Sign up for Anna's Free healthy living tips at http://www.selfinthecity.com

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