Pumpkins: more than just a Jack-O-Lantern! Befriending Holiday Hunger Continued.

Pumpkins: more than just a Jack-O-Lantern! Befriending Holiday Hunger Continued.

If you forked over a a box of crayons and told a child to draw you a Pumpkin , chances are pretty likely the result would be somewhere along the lines of this,

a bright orange Jack-O-Lantern, with a dark creepy grimace! Surely a masterpiece worthy of any parents refrigerator, but how many of us hear pumpkin and think past the carving contests or Thanksgiving Pie?  Truth be told, there is much to benefit from the mushy orange mess that gets tossed, after it’s picked clean for Pumpkin seeds! (Which are a superfood of their own)

In just one cup of this hearty fruit (yes fruit), you are fueling yourself with more Potassium than your average banana,  high levels of Vitamin A ,B,C,E,K, seven grams of Fiber, a whopping amount of antioxidants and minerals, all of which are working to strengthen and maintain your immune system, vision, digestion, cholesterol, bone health, the perks here are numerous for many of your bodily functions! At about 50-80 Calories and 1 gram of fat , pumpkin also serves as an excellent ally on your mission for weight loss! So NOT adding this into your diet seems almost silly doesn’t it? There are so many sweet and savory ways to enjoy it, here are two for starters.  Go ahead, get messy, get healthy!

Health, happiness & love,


Pumpkin Pie Puddin’


1/4 cup plain pumpkin puree (fresh or canned)
1/2 large frozen banana
1 to 1 1/2 cups almond milk (great way to add additional flavor!)
1 tablespoon chia seeds
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice

Optional Toppings:

Peanut butter (or any other nut butter),
Extra Cinnamon
Chopped Pecans
Crumbled graham crackers *(Gluten Free option:  Kinnikinnick S’moreables Graham Style Crackers Below- Found in stores and online)


  1. Blend all ingredients in a blender, adding the almond milk as you go until reaching the desired consistency. (Less if you’d like it thicker)

  2. Pour into glass or if you’re like me, your favorite mason Jar, and top with your favorite extras. Have fun with this part!



Pumpkin Bread Pudding Gluten-Free/Dairy-Free


6 slices gluten free bread (Udi’s brand) cut into 1/2 inch squares
2 Cups of canned pumpkin (15 oz can)
1.5 Cup unsweetened vanilla non Dairy Milk ( Almond, Hemp, Rice etc)
1/2 Cup Pure Maple syrup
3 eggs – lightly beaten
1/2 tsp pumpkin pie spice
1/2 tsp gluten-free vanilla extract


1) In a bowl combine all above ingredients (except for bread cubes) with a whisk. after combined, carefully stir in bread cubes.

2) Pour contents into an 8 x 8 baking dish and cover with aluminum foil then refrigerate for 30 mins to  1 hour.

3 Pre-heat oven to 350 place aluminium foil covered 8×8 baking dish into a 9 x 13 baking pan
4) Pour 1 inch of boiling water into the 9 x 13 pan (creating a water bath).

5) Cook for 75 minutes then remove foil and continue to cook another 15 minutes or until a toothpick inserted into the center of the dish comes out clean. If the top begins to get too browned, cover again with aluminum foil.

NYC Chiropractor – Body in Balance Chiropractic

Melissa Rosario
[email protected]
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