Canned pumpkin is a convenient, low-calorie nutrient source that is safe for most, including pregnant women. Learn how to steam fresh pumpkin and discover how to make a healthy DIY pumpkin spice latte to save money and calories.
Pumpkin pie, cookies and cake are high-fat, high-sugar foods that contain canned pumpkin, but pure canned pumpkin is a low-calorie, nutrient-dense food. Eating canned pumpkin can help you meet recommendations to include at least 5.5 cups per week of red or orange vegetables in a 2,000-calorie-per-day diet.
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What's not to love about a pumpkin spice latte? If we're talking about the kind from Starbucks, what's not to love is the 50 grams of sugar and 380 calories that comes in a grande-sized PSL. Why not make your own healthy version using our simple homemade pumpkin spice latte recipe.
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Curious about what's hiding behind Starbucks' most popular drink, the pumpkin spice latte? Here is all the nutritional information you need to know.
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Not only are pumpkin seeds safe to eat during pregnancy, but they also contain many of the most important nutrients for prenatal development. Add pumpkin seeds to salads, breads, parfaits and smoothies, or eat them on their own for a healthy snack. As noted in "The Ultimate Pregnancy Guide for Expectant Mothers,"
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Pumpkins have been cultivated in North America for more than 5,000 years and are consumed the world over. But for some people, eating pumpkin pie at Thanksgiving or carving Jack-o-Lanterns at Halloween can trigger allergic responses that, in rare case, could be life-threatening.
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Rather than buying a can of pumpkin puree, you can steam your own fresh pumpkin and use the tender, cooked meat as pumpkin pie filling or in a host of other baked goods, such as tasty seasonal cakes and cookies.
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Pumpkin seeds in the shell contain about 285 calories per cup if they are dry-toasted in the oven, according to the U.S. Department of Agriculture. If they are roasted in oil, the calorie count goes up considerably.
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While you might only consume pumpkin during the holidays, it has long had a place in American diets and used to make up a staple in Native Americans' and early colonists' diets.
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