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Salted Caramel Pumpkin Latte No Sugar!

a glass mug of salted caramel pumpkin latte topped with whipped cream

“The product, information, and gift card have been provided by the makers of In The Raw® so that I could try the product and share my thoughts and information about Stevia In The Raw®. The opinions expressed in this post are my own and do not reflect the opinions of the makers of In The Raw® sweeteners.” 

We have a week of rainy cool Fall weather here in the Midwest, so I plan on finding some extra slow, cozy moments with my hands wrapped around a warm mug!

A mug full of homemade, no-sugar Salted Caramel Pumpkin Latte to be specific.


Fall Season = Pumpkin Season

Rainy fall season means it is pumpkin season! Every time I go to the store, I find myself grabbing a can of pumpkin.

They are piling up at home and I couldn’t be happier about it. I have pumpkin plans ya’ll!

I was giddy when I saw that this recipe called for a good 1/3 cup of pumpkin. Talk about a fun way to get some veggies in!

Continue Reading…


Perfect Pumpkin Pie With A Secret Ingredient

perfect pumpkin pie pin

I’ve posted this Perfect Pumpkin Pie recipe before, but had to revisit it. This post has better photos and a little story about old and new neighbors, and how this is one of those recipes that have become a part of our lives, a tradition that just keeps going and giving. Funny how food can do that.

This pie was first made for us by our neighbors who recently moved away to New York. We miss them, and especially think of them this time of year. Every fall they would bring this amazing pumpkin pie over, usually warm from the oven, and it was always just the PERFECT pumpkin pie, one that I looked forward to all year.

baked perfect pumpkin pie

Yes, we miss our neighbors, but we now have new neighbors that we are just getting to know; a young couple with the cutest little toddler. I wanted to take over a baked good, and decided this Perfect Pumpkin Pie would be very appropriate to take to them. It is October when everyone is craving fall flavors, it makes 2 (so we got to keep one), and it keeps the sweet tradition that my dear neighbors started. A recipe that just keeps giving!

perfect pumpkin pie ingredients

My neighbor was kind enough to share the recipe, and when he did, there were 2 ingredients that caught my eye and I understood why this was the best pumpkin pie I’ve ever had. Those 2 ingredients?

Heavy cream and molasses.

The heavy cream is a key ingredient, it makes this pie super divine, but molasses is the SECRET ingredient that gives this pie a darker- than- normal shade, and an amazing depth of flavor, almost like someone used extra EXTRA dark brown sugar.  Let not leave out the spices — they are just perfect. I do not like an over-spiced pie!

Pumpkin pie crust

pumpkin pie crusts

I love using these organic, hearty whole wheat pie shells. They make this pie so simple to make. Don’t forget to buy two!

Maybe this can become a tradition for you and your neighbor, too?


Perfect Pumpkin Pie 

{This recipe is from Open Harvest Cookbook. Nancy Sauer’s great-aunt’s recipe, handed down via grandmother and mother.}
4 eggs, beaten
1 1/2 cup brown sugar
2 (15 ounce) can of pumpkin puree (or 3 cups homemade pumpkin puree, see below)
1/2 teaspoon nutmeg
2 teaspoon cinnamon
1 teaspoon salt
2 cup milk
1 cup heavy cream
4 tablespoons molasses

2 pie shells

Preheat oven to 425 degrees.  Have 2 pie crusts for 9-inch deep-dish pie ready.  Mix all ingredients together and beat until smooth.  Pour into waiting pie crust.  Bake at 425 degrees for 15 minutes, then turn oven down to 350 degrees for 45 minutes.  It is done when you can insert a knife into the center and it comes out clean.  After cooling, store in refrigerator.


How to Bake Pumpkin
Cooked pumpkin can be used in many pumpkin foods besides pie, such as cakes, breads, muffins, puddings or even ice cream.

Select a variety of pumpkins for pies.  (I like small sugar pumpkins)  Preheat oven to 375 degrees.  Cut pumpkin in half horizontally.  scoop out seeds.  Select a baking dish with sides.  Place pumpkin cut-side down in baking dish.  Pour in water to fill about an inch high.  Bake until a fork can easily be poked in the pumpkin.  A 41/2 pound pumpkin will take about 11/2 hours.  Drain.  Cool before processing.  Yields: 4 cups.


baked perfect pumpkin pie

Brunch/ RECIPES/ Sides/ Sponsored/ Sweets

Vegan Pumpkin Bread With Brown Sugar Streusel Crust


We have been enjoying Meatless Mondays around here for quite a while now.  It has been much fun creating or finding meatless & dairy free meals and desserts. It causes us to eat more plant-based & gives me excuse to mix up my recipes & pour over my Vegan board on Pinterest. I found a couple of recipes for Pumpkin bread and remixed them to come up with this better-for-you Vegan Pumpkin Bread with Brown Sugar Streusel Crust recipe. It  is now a favorite!  It is so very good that I won’t ever go back to my usual non-vegan, double-the-sugar pumpkin bread recipe.


It is also Monday night football season, so I’ve had extra fun finding meatless meals and desserts that we can enjoy as a family while having the game on.  Notice I say “having the game on” instead of “watching the game.”  That is because my husband is really the only one who watches Monday night football.  He is in a house of girls who are not too interested, but I must say, I love the fun fall atmosphere that a football game brings to the house.  It causes me to light fall candles, plug-in my fun lighty- up pumpkin & even use it as an excuse call up my friends and have them over during the week if I’m feeling social.  If not, I just cozy up in the corner of the couch with my fuzzy blanket and fuzzy socks & listen to my husband cheer on his team. He is an extremely quiet guy until it comes to sports…then he gets quite animated and I find myself chuckling at him.  It can be very entertaining. Oh how I love my man!


This Vegan Pumpkin Bread recipe is anther something that I just love.  It pleases both the girls & guys, and is the thing to make when having people over. It is nice and girly & tastes great with a cup of coffee or tea, but also is sweet & special enough to pass as a dessert with the guys, enjoyed with a pumpkin ale.

PicMonkey Collage

The bread is soft and moist, you won’t miss the whole milk, butter or eggs one bit!  Creamy Silk Almondmilk, thick pumpkin, and vegan butter alternative is what this bread so moist.Vegan Pumpkin Bread Pin The streusel top is a buttery brown sugar concoction that is nice and hearty, not dry & crumbly like most streusels. It seeps into the bread a bit while it bakes and the result is just—MMM.

This recipe mixes up in a snap. All ingredients except the flour and baking powder are combined together in one bowl.  You then simply wisk in the dry ingredients, pour in a pan, and top with streusel.

IMG_5915 (1)






It is a great way to keep things simple on a Monday night. Serve with a crockpot of vegan chili & call it good. Your home will smell, taste, look and sound like fall while eating this if you make it on a Meatless Monday Football Night!

Do you have any recipes that can be remixed for #MeatlessMondayNight?


Silk’s plant-based beverages & yogurt alternatives are super versatile and can be used as substitutes for dairy products. Using them is a great way to make delicious meat & dairy-free versions of your normal go-to Monday Night Football recipes.

Silk’s products are lactose free, cholesterol free, high fructose corn syrup free & no artificial colors, flavors or preservatives.


Vegan Pumpkin Bread With Brown Sugar Streusel Crust

3/4 cup pumpkin puree (not pumpkin pie filling)

1/2 cup brown sugar (or coconut sugar)

1/3 cup coconut oil, melted (another plant-based oil can be substituted)

1/4 cup Unsweetened Silk AlmondMilk

2 tablespoons molasses

1 tablespoon vanilla extract

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

pinch of salt

1 cup plus 2 tablespoons all-purpose flour (can use wheat)

2 teaspoons baking powder


Streusel Crust

1/4 cup of vegan buttery spread or butter if you are non-vegan, softened

1/4 cup light brown sugar, packed

1/4 cup all-purpose flour


  1. Preheat oven to 375 degrees.  Grease & flour one 9×5 inch loaf pan. Set aside.
  2. Bread- in a large mixing bowl, combine all ingredient through salt & whisk to combine.  If coconut oil re-solidifys, no worries, a few small white clumps are ok.
  3. Stir in the flour and baking powder until just combined, don’t overmix. Batter is quite thick.
  4. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  5. Streusel Crust – in a medium bowl, combine butter, brown sugar, 1/4 cup flour & toss with a fork until mixture combines and crumbs and clumps form.  This is a moist streusel, but if your seems very moist and is paste-like, add another 1-2 tablespoon flour, as needed to dry it out.
  6. Evenly sprinkle the streusel topping over the top, using your fingers to break up large clumps in necessary.
  7. Bake for about 40-44 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
  8. Allow bread to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely.
  9. Slice bread with a serrated knife in a sawing motion, going over any stubborn patches of the crust a few times, taking care to be gentle to not compress the loaf. Bread will keep airtight at room temperature for up to 1 week.
  10. To freeze, wrap completely cooled loaf in plastic wrap, then place loaf inside a gallon-sized plastic zipped bag.  Bread will keep airtight in the freezer for up to 6 months


This conversation is sponsored by Silk. The opinions and text are all mine.

Holidays/Parties/ Meals/ RECIPES/ Seasonal/ Sweets/ Thanksgiving

8 Amazing Must-Try Pumpkin Recipes


Banana Pumpkin Muffins | New Nostalgia

Super moist pumpkin muffins– you will not believe there is no oil in these muffins.  The moisture comes from applesauce and bananas.  The perfect amount of cinnamon spice and just a  bit of chocolate chips make these muffins a family fall favorite recipe.


Ancestral Pumpkin Pie | New Nostalgia

The secret ingredient of molasses makes this pie unforgettable.  It will be the only pumpkin pie recipe you will want to use once you taste it!


Roasted Pecan Pumpkin Butter | How Sweet It Is

The photo alone makes me drool.  The pecans in this spread gives your morning toast a hit of protein!


Homemade Apple Pumpkin Fruit Roll-ups | Playful Learning

What a great way to use up all those apples from the apple orchard!



Pumpkin Pie Chia Pudding | Tasty Yummies

A gluten-free, sugar-free vegan dessert.  Leave it to chia to make a dessert pudding healthy!  Want to know more about chia?  Read this.


Homemade Pumpkin Spice Syrup | The Messy Baker

Not just for your coffee.  Use it in tea, on pancakes, in your  morning oatmeal & over vanilla ice-cream.


Raw Pumpkin ‘Cheesecake’ Bars | The Scent Of Oranges

I am on a huge raw dessert kick.  These ‘cheesecake’ bars made from pureed nuts sound amazing.


3 Ingredient Best Pumpkin Spice Chai | New Nostalgia

My favorite fall drink.  Keep an eye out for those pumpkin spice tea bags.



Want more pumpkin goodness?

Visit my ‘Pumpkin Please!’ Pinterest Board for more amazing pumpkin goodness including:

Pumpkin Pie Fudge

Gooey Pumpkin Butter Cake

Pumpkin Cranberry Ginger Parfaits

Pumpkin Roll

Cinnamon Sugar Pull-Apart Pumpkin Bread

Pumpkin & Apple Cider Fizz

Pumpkin Fritters

Pumpkin Scotchies

Maple Pumpkin Pie Yogurt Breakfast Parfaits

Pumpkin Chocolate Chip Cake

Pumpkin Cranberry Granola Bars

Pumpkin Chocolate Chip Muffins

Pumpkin Soap

Pumpkin Cashew Frosting

Pumpkin Spice Krispie Treats

Pumpkin Cinnamon Rolls

Pumpkin Spice Coffee

Pumpkin Coffee Cake In A Mug

Pumpkin Scones

Pumpkin Spice For Toast

Pumpkin Apple Butter

Cider Glazed Pumpkin Baked Donuts

Mini Pumpkin Pies

Pumpkin Pie Toffee

Pumpkin Butter Granola

Mini Pumpkin Creme Pies

Pumpkin Shortbread

+ More!




GF, Vegan & Raw/ RECIPES/ Sides

Past Posts: Healthy No Fat Pumpkin Bread

This is a past post from the New Nostalgia archives.  I love visiting post from the past, especially seasonal type posts.  It is a great reminder to me of what I love, and what was post worthy!  I will be taking a trip down “past posts” road occasionally in the month of October, as it is a month where we will be out of town the last 2 weeks.  We are going on our very first big family trip where my girls will the fly for the first time and see the ocean for the first time!  More on that in posts to come…for now, enjoy this Healthy No Fat Pumpkin Bread post from the past!

I am so very happy to have found this recipe!  I have made it twice in 4 days and may make some more tomorrow…it is THAT good.  It is a vegan recipe, but it would be a keeper even if I were not vegan.  It is a recipe by Happy Herbivore that has been getting lots of attention on twitter, so I am not the only one who loves it.  

Speaking of Happy Herbivore, I own her cookbook and it is one of my favs!

Back to the was super moist but had a nice crunch on the sides and bottom.  Loved that.  I cut the brown sugar down to 3/4 cup, that was plenty.  I used almond milk.  I loved that there was no fat used, and if you are out of eggs, NO PROBLEM, for there are no eggs in this recipe.  It is amazing how much cheaper a recipe is with no butter and eggs!

Healthy No Fat Pumpkin Bread Recipe–Vegan!

Servings: 12

 The Happy Herbivore Cookbook (p. 52)


  • ½ tsp baking powder
  • 1 tsp baking soda
  • 2 cups whole wheat flour
  • 2 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1 cup brown sugar
  • 15 ounces pumpkin
  • ¼ tsp lemon juice
  • ¼ cup non-dairy milk


Preheat oven to 350F. Grease or spray a standard bread pan. Whisk non-dairy milk and lemon juice together until bubbly and set aside. In a medium mixing bowl, cream pumpkin, sugar, syrup and extract together. In a large bowl, whisk pumpkin pie spice, flour, baking soda and baking powder together. Pour both wet mixtures into dry mixture and stir until just combined. Pour into bread pan, using a spatula to evenly distribute and smooth out the top. Grab a large piece of aluminum foil and make a tent over the pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Once the bread has cooled but is still slightly warm, gently remove it from the pan and on to a serving plate.


Banana Pumpkin Muffins

Like I mentioned in this post, we are having an ‘eat from the pantry’ week to save some $.  I like the challenge of only buying the basics-bread, milk, peanut butter–and using as much as possible from what we already have in our cupboards, pantry and freezer.

I think muffins are great to have sitting around.  They make a great after school snack, or are a nice addition to a green smoothie for breakfast.  They keep my girls from saying the most dreaded “Mom, I can’t find anything to eat.”

I made Brownie Bites which uses pumpkin as a secret ingredient that helps keep the muffins moist.  The problem was it only used 1/2 a can of pumpkin, and since I am in a ‘use-what-we-have’ mindset this week, I went on a search for another muffin that uses pumpkin.

I didn’t have to search very long.  One of my favorite sites, Happy Herbivore, had an awesome looking recipe for Banana-Pumpkin Muffins.  I knew I had a freezer full of frozen bananas, a jar of unsweetened applesauce in the pantry, and of course, my 1/2 can of pumpkin.  I was set!

I was surprised my girls preferred these Banana-Pumpkin Muffins over the Chocolate Bites.  Well, surprised until I tasted one.  They are YUMMY!  They are moist, have just the right amount of cinnamon spice, and the chocolate chips I added made me very happy.  I did have one daughter ask if I could leave the chocolate chips out next time.  I had to agree with her, they would be just as good without them!

I made these the same time I whipped up Brownie Bites.  Brownie Bites cook at 330 degrees, and when I put both types of muffins in the pan, I was a little nervous that they would not get done at the same time, but they did just fine.

I don’t have a finished muffin photo for you, but take my word for it, they are pretty and super yummy!

Banana-Pumpkin Muffins
11/2 cups whole wheat pastry flour (I just used plain whole wheat flour)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
2 whole bananas
1 cup pumpkin ( I was not exact, I used whatever was left in the can after making Brownie Bites)
3/4 cup brown sugar (I used 1/2 cup pure cane sugar, it was all I had on hand)
1/4 cup unsweetened applesauce
1/4 cup non-dairy milk (or dairy, whatever you prefer)

Preheat oven to 350 degrees.  Grease muffin tins to prevent sticking.  In a large bowl, whisk flour, baking powder, baking soda, salt and pumpkin pie spice together.  Then whisk in sugar and set aside.

In a bowl, mash bananas, ripe ones are best.  Add applesauce and pumpkin & milk. Stir.

Add wet ingredients to dry ingredients.  Stir just until combined.  If you want to add chocolate chips or nuts (1/2 cup) add after a few strokes.

Spoon into muffin tins, 3/4 full and bake until a toothpick comes out clean.  I used mini muffin pans, so mine took about 8-10 minutes.  Regular size muffins will take about 18-25 minutes.


Cinnamon Maple Pumpkin Oatmeal

We have had some of the most beautiful fall mornings lately, here in Nebraska.  It has put me in the mood for all things fall!  I’ve sprinkled some fake leaves here and there throughout the house, got my fall colored couch pillows out, and set some candles, pumpkins and gourds all throughout the house.   I love fall!
I have also been craving fall foods.  I picked up a box of Cranberry Bread Mix from Trader Joes {yum} and I have had squash almost every day this week.  My skin is starting to have a nice orange glow:)
Mornings have been a little chilly, so my Overnight Cold Chia Oats just were not cutting it for me.  I wanted something warm, comforting and full of fall flavors. I had a few cans of pumpkin and went searching for a Pumpkin Oatmeal recipe.  This is the second recipe I have made, and in my opinion it is perfect!  Creamy, with a touch of cinnamon, salty and maple sweet– but not too sweet.  A healthy comfort food.
Cinnamon Maple Pumpkin Oatmeal {serves 1}
{adapted from All Recipes}
1/2 cup old fashioned oats
1 cup milk (I used almond)
1/4 cup pumpkin puree
3 dashes cinnamon
1 dash ginger
1 dash nutmeg
2 pinches salt
2 tsp maple syrup
1 pat of butter {I used Earth Balance spread}
chopped walnuts {optional}
Add all but maple syrup and butter to a saucepan.  Bring to boil.  Reduce heat and simmer for about 5 minutes or until thickened.  Place in a bowl.  Add the pat of butter and a swirl of maple syrup.