5 Health Benefits That Eating Pumpkin Can Give You This Fall

Photo: So Delicious

It’s October and it must be the season of the witch! Halloween is just around the corner and you know what that means: it’s time to carve your gourds into something scary. What isn’t scary though are the pumpkin health benefits I’m about to run through.

Fresh pumpkin flesh is what fall is all about to me. Sound scary? Well, don’t get cross with me, I like things that are on the right side of creepy in the rundown of days till Halloween. Like a pumpkin pie with nice creative latticework. Or a wonderful pumpkin soup served in the nicely carved shell. It’s pumpkin season and I’m very happy about it.

But don’t get me wrong, the reasons aren’t wholly aesthetic. Pumpkin is also delicious and filling and oh so versatile, that I usually can’t wait to get my witchy hands on some gourds. And last but not least: the pumpkin health benefits are definitely something you can’t overlook. That’s why the bright orange marvel deserves some of your attention and you should definitely put it on your shopping list.

One cup of pumpkin puree has only 49 calories, but also plenty of fiber, some protein and more than enough vitamin A for two and a half people every day. Impressed yet? Let’s see what other pumpkin health benefits you can take advantage of.

You can have it fresh or as puree, you can roast it, boil it, or steam it, you can turn it into soup or use it into salads or as pie filling. Your options are endless!

Pumpkin Health Benefits to Carve Into This Fall
If you’ve had enough pumpkin pie, then why not make some great pumpkin cheesecake?

5 pumpkin health benefits

1. It regulates your blood pressure

Pumpkin is rich in potassium and antioxidants, which means that it’s really good for your heart. If you only took a chance and enter a long-term relationship with it. The seeds have oil in them that help prevent a high blood pressure and can also lower your levels if they’re a bit high. You can have the seeds as a great snack, you can add pumpkin into smoothies, but you can also mix it with cinnamon and yogurt for a really nutritious breakfast.

2. It helps you digest your food

Thanks to the fiber in them, pumpkins all but ensure that you have a not painful time digesting your food. They also help you feel full faster and regulate your digestion. According to some research, pumpkin does even more than that. It lowers your risk for obesity, raises the levels of nutrient absorption, and slows the absorption of carbs. That means your blood sugar is on the level. The good, regulated level.

It’s also a very hydrating food – about 90 percent of it is water. This also helps with a good digestion.

Pumpkin Health Benefits to Carve Into This Fall
Pumpkin seeds have great healthy oils in them, which makes them a perfect snack.

3. It fights diabetes

The caloric levels of pumpkin are quite low, which leads to it being a great food for diabetics (type 2 in particular). But if you’re getting canned pumpkin, make sure that it has no added sugars, cause that would defeat the point, wouldn’t it?

And we already mentioned on the previous point that pumpkin helps regulate blood sugar levels. This happens thanks to the phenolic phytochemicals in it.

4. It boosts your immunity

Because this is the season where we’re all plagued by viruses, it’s good to eat as many immunity-boosting foods as possible. Like, have you heard about this wonderful gourd called pumpkin? I am kidding, but not quite. Pumpkin is great for your immunity thanks to its antioxidants but also thanks to the vitamin C in it. But that’s not all! Another secret weapon in pumpkin’s arsenal are the peptides that may have antimicrobial effects.

And last but not least, the beta-carotene that gives pumpkins their lovely color is turned into vitamin A in the body. And it’s great against all kinds of other infections.

Pumpkin Health Benefits to Carve Into This Fall
Have you ever tried roasting pumpkin? You should, because it takes little time and is delicious.

5. It helps you see better

Are you looking for a better vision? Then pumpkin is the thing to have in your kitchen. It has carotenoids which can be converted into vitamin A as we said earlier. And vitamin A is just what your eyes and skin need to be healthy and shiny. Pumpkin is even better than carrots when it comes to carotenoids like lutein and zeaxanthin.

Related Links:

Article by Ruxandra Grecu from So Delicious. View the original article here.

#foodbeast Alcohol Beer Brand Cravings Features FOODBEAST Hacks Products Recipes SPONSORED Toasty Video

Get Food Wasted With This Pumpkin Keg & Pumpkin Pizza Mac ‘n Cheese Duo

The other thing that’s great about October, other than baseball playoffs and halloween parties, is that it’s National Pizza Month. So, to celebrate the best month of the year, FOODBEAST and Pabst Blue Ribbon have teamed up to bring us five dope recipes that incorporate our love for the best things on earth — beer and pizza.  

Since there’s always an abundance of pumpkins around this time of year, it’s time we finally found a functional use for this annual symbol of Fall. Thanks to FOODBEAST’s @BookOfElie, we can finally turn a pumpkin into a functional beer keg — and stuff our faces with pumpkin pizza mac n’ cheese.

pumpkin pizza mac

To help show off your love for all things pizza – and, of course, PBR – proclaim your undying passion for this pumpkin pizza mac and Pabst by showing off your cheesy, scrumptious creations on social media and using the hashtag “#InPizzaWeCrush.” 

pumpkin pizza mac

You’ll need to perform your due diligence to clean out the pumpkin — for the keg and the pumpkin pizza mac  — but, once your Pabst Blue Ribbon pumpkin keg is flowing, it’s going to be worth the effort.

Here’s what you’ll need to get started!

Estimated prep time: 20 minutes
Estimated cook time: 20-25 minutes
Estimated total time: 40-45 minutes

2 medium pumpkins
2 cups whole milk
1 15-oz can pumpkin purée
1 pound pasta shells
1 ½ cups Pabst Blue Ribbon
1 cup chicken stock
1/4 teaspoon black pepper
8 ounces (1 cup) grated sharp cheddar cheese
4 ounces (1/2 cup) reduced fat cream cheese
1 jar pizza sauce
1 1/2 – 2 cups shredded mozzarella cheese
1/2 cup medium pepperoni
3-piece Watermelon Keg Tapping Kit

Step 1
Preheat oven to 350 degrees. Rinse both pumpkins and hollow out guts and most of the flesh.

Step 2
In a large pot over medium-high heat, bring milk, pumpkin, beer, chicken stock, and pepper to a simmer – do NOT boil.

Step 3
Once mixture reaches a simmer, reduce heat to medium and add pasta. Cook for 12-14 minutes or until al dente, stirring frequently. Once pasta is fully cooked, reduce heat even more to low, and add cheddar and cream cheese.

Step 4
Transfer macaroni to pumpkin. Hopefully there’s enough macaroni so it comes to the opening of the pumpkin. Top with layer of tomato sauce, mozzarella cheese and pepperonis. Bake off in oven until cheese is melted and the top looks like a delicious pizza.

Step 5
Carve out the second pumpkin. Use instructions on the pumpkin keg tap for how to insert into pumpkin. Pour cans of PBR into hollowed pumpkin.

Photos by Analiese Trimber

Created in partnership with Pabst Blue Ribbon

Drinks Now Trending

Starbucks’ Pumpkin Caramel Macchiato Is The Seasonal Secret Menu Item You MUST Try

The Pumpkin Caramel Macchiato

With the fall season upon us, you just knew there had to be something special you can do with all the pumpkin they’ve got lying around, and there is.

Meet the Pumpkin Caramel Macchiato.

We’ve probably gone a little wild with the Starbucks secret menu over the last couple of years, making baristas across the country hate us for ordering Pink Drinks, Orange Drinks, and even Apple Pie Frappuccinos, but this one’s not that complicated.

This sweet little drink is basically an Iced Caramel Macchiato, except you just ask them to replace the vanilla pumps with pumpkin syrup.

Trying it for myself, I drove through my local Starbucks, took a shot at it, and tried ordering it straight up with the name “Iced Pumpkin Caramel Macchiato,” but it didn’t work. I then ordered it as an Iced Caramel Macchiato, but replacing the vanilla with pumpkin syrup, and they were happy to oblige. Believe it or not, when I drove up to the window, the barista didn’t hate me for this. In fact, she said: “That sounds reeeeally good! I’m going to try it myself.”

Starbucks Pumpkin Caramel Macchiato

Not only does it sound good, it is good. Just as a disclaimer, I LOVE sweet drinks, and this one had the perfect amount of sweetness—for me. If you’re a black coffee or warm, bitter type of coffee drinker, you’ll hate this.

The drink was brought to light by Cosmo this weekend, and it’s been slowly making its way to the mainstream.

I would definitely recommend it to anyone with a sweet tooth, or anyone who loves all things pumpkin. I have yet to try it with soy, or almond milk, but I can’t imagine it tasting dramatically different. I also haven’t tried it hot, because I live in California and it’s 90 degrees.

It’s not a super complicated order, so you don’t have to worry about your barista rolling their eyes at you. So order away and enjoy this new little secret during PSL season.

Hit-Or-Miss Humor Now Trending

Girl Tries To Prove Her Head Fits In A Pumpkin, Doesn’t End Well

White girls have a reputation for being addicted to pumpkin around this time of year, but this girl went too far.

Trying to provide some comedic relief during her family’s pumpkin carving festivities, a teenage girl put her head inside a giant pumpkin, and as you can imagine, wound up getting it stuck.

The trouble started the moment she said, “Isn’t it so cute! I can probably fit my head in it.”

This video was shot by YouTube user Kristy Ralphs as she was just trying to record her family gathering, when things went south about 30 seconds in.

It was cute at first, but then the precocious youngster couldn’t get herself out of it, legitimately freaking out herself and her family.

The worst part of the video wasn’t even her getting stuck, it was undoubtedly her younger brother, who we can only assume is the middle child, unmercifully singing “I can carve a belly button on my pumpkin,” over and over again, with no end.

Too bad the video ended before she got her head out. But there is an additional video showing that she was fine and made it out OK. Even in this video, that f*cking kid somehow found a way to sneak in another verse of his annoying song.

There’s easier ways to feed your pumpkin spice problem, so don’t stick your head inside a giant pumpkin, no matter how great of an idea it sounds like.

Health News Packaged Food What's New

Cheerios Introduces New Pumpkin Spice Flavor


Cheerios is getting into the spirit of Fall with a new Pumpkin Spice flavor.

Because nothing pairs better with your morning Pumpkin Spice Latte than more pumpkin spice, General Mills released a new Cheerio variation that will be available for those who just can’t get enough pumpkin spice in their diets.

The gluten-free cereal is made from pumpkin puree and a blend of cinnamon, nutmeg, and clove.


Fellow Foodbeast Molly, an avid fan of Cheerios, had this to say:

It’s not overly pumpkiny.

Customers can find the new cereal in stores mid-August for a limited time. They’ll be available in a 12-oz box for $2.50 or a 21-oz box for $3.99 at participating grocery retailers.


Watch This Chef Turn Pumpkins And Cinnamon Rolls Into Thanksgiving Magic

Food always seems to bring people together in wonderful ways, whether they be via tasty recipe exchanges, choice dining recommendations, or helpful cooking tips—the global food community grows every single day! One of the latest and greatest additions to this community is the TODAY Food Club (TFC), an online network on that unites the TODAY family, chefs, and home cooks everywhere by sharing creative meal ideas and plans, recipes, “hacks,” and beyond, all for the sake of great eating.

To celebrate the launch, they’ve posed two open challenges for members—and you know Foodbeast loves a good challenge. That’s why our very own Foodbeast Chef Ashley “Guzie” Guzman has taken her mother’s recipe for sticky buns and added her own personal touch for TFC’s Family Favorites challenge.

Growing up, Guzie’s family would enjoy sweet and sticky cinnamon rolls every year around the holidays like Thanksgiving. Now as a pastry chef, she was inspired to combine the family favorite with flavors of pumpkin purée and glorious, brown sugar-coated bacon bits to create amazingly delicious Pumpkin And Candied Bacon Sticky Buns! You bet she’s made her mama proud. See the recipe below.

You too can create and submit your own original posts for one of the two open challenges by signing up for the TODAY Food Club. You’ll also have the chance to win TFC’s Ultimate Cookware Giveaway sweepstakes (see details below) and enjoy these perks:

  • Be featured on, the TODAY show, in our newsletter and social channels
  • Have your writing read by thousands of others
  • Earn contributor badges for your website and become a TODAY insider
  • Cook along with Al Roker, Natalie Morales, Siri Pinter and learn from our team of food experts
  • Get our weekly newsletter featuring the best tips and recipes from the community
  • Simplify cooking with our 5-­day meal plan and shopping list delivered to your inbox weekly
  • Access exclusive sweepstakes, special offers and must­-have deals

Sweepstakes Details*

One lucky TODAY Food Club Member will win:

  • An all expenses paid trip to NYC
  • Behind-the-scenes access at a TODAY cooking segment
  • $3,000-worth of must-have Zwilling cookware and J.A. Henkels cutlery

*Promotion ends November 30th. For your chance to win, make sure you sign up and become a TFC member!


Ashley Guzman’s Pumpkin & Candied Bacon Sticky Buns

1 can pre-made cinnamon roll dough

1 medium pumpkin

Vegetable oil

Pumpkin spices (Nutmeg, Allspice, Cinnamon, Ginger)

Whole milk


Brown sugar

Powdered sugar


1)   Preheat oven to 350F.

2)   Slice pumpkin in half. Remove seeds and pulp and reserve for another use.  Coat inside and outside of pumpkin lightly with vegetable oil. Place pumpkin halves on sheet tray, with the hollow sides face-down. Oven bake in 15-minute increments, rotating pan at each interval. When pumpkin can easily be pierced with a fork, remove and let cool.

3)   While pumpkin is cooling, line bacon on a sheet tray and sprinkle brown sugar evenly on each slice. Bake in oven until bacon is crispy and sugar has caramelized.  

4)   Remove bacon from oven, reserve fat drippings, and set aside.  Allow bacon to cool. Once bacon has cooled, chop into bite-size pieces (about 1cm wide).

5)   Once pumpkin is cool to touch, use a spoon to scoop the flesh away from the outer skin. Season with pumpkin spices and purée in a food processor.  To loosen the flesh, add milk to the purée ¼ cup at a time until it is loose enough to move within the food processor, but still thick enough to hold shape.

6)  Release cinnamon roll dough from its can and roll out onto a clean surface.

7)  Using a spoon or offset spatula, spread pumpkin purée evenly onto the dough.

8)  Sprinkle a portion of the candied bacon on top of the pumpkin purée, but make sure to reserve enough to top the finished rolls.

9)   Re-roll the cinnamon dough to make the buns, and line them up side by side in a baking dish. Bake as directed in the packaging instructions.

10)   While sticky buns are baking, whisk together the powdered sugar and enough milk in a bowl to make a thick paste, which will be a frosting to top the sticky buns.  Add enough bacon fat to make the mixture the texture of glue and whisk until shiny and smooth. Reserve.

11)   Once buns are finished baking, remove from oven and cover with the bacon frosting mixture while they are still warm. Top with reserved bacon pieces.

12)   Allow to cool. When ready to serve, warm in oven or microwave and enjoy!


Created in partnership with the TODAY Show


Trader Joe’s Is About To Shake Your World Up With These 11 New Foods

Whenever Trader Joe’s announces a new item, we definitely have to try it out. The specialty grocery store chain has become one of the most popular supermarkets in the country.

Though let’s be honest, the majority of our Joe’s trips ends with us leaving with something to snack on. We can get fruits and veggies, wherever.

We’ve compiled a list of some of the newest things Trader Joe’s has added to their store shelves. Here you can check out all the latest additions all at once. There are definitely some winners we’re excited to try in this batch (BUTTERNUT GYOZA!).


Chocolate Mousse Whole Milk Greek Yogurt


Abondance Cheese


Whole Wheat Butternut Squash Gyoza


Steamed Chicken Soup Dumplings


New England Clam Chowder


Autumnal Harvest Pasta Sauce


Rosemary Garlic Monkey Bread


Gluten Free Pumpkin Bread & Muffin Baking Mix


Pumpkin Soup


Root Juice


Seasoned Wild King Salmon on a Cedar Plank



You Can Now Order The Pumpecapple Piecake That Fuses Three Pies With Cake


Last year, we wrote about an insane cake that combined a pumpkin pie, a pecan pie, an apple pie and layers of cake. Created by Three Brothers Bakery in Texas, the name of the cake is an amalgam of the different desserts.

Naturally, what they went with was the Pumpecapple Piecake. Rolls right off the tongue, doesn’t it?

Now, eager fans can get their hands on a cake of their own. It’ll just cost a bit. Goldbely, an online food retailer that specializes in shipping popular dishes from shops across the US, is now offering the Pumpecapple Piecake.

For about $379 you can order the cake for special occasions. At 23.5 pounds, each cake can serve 40-50 people.

With that kind of pricing, it’s probably not the ideal cake for a midnight snack (unless you’ve got cash to burn). Rather, you’ll probably want it for special events or parties. Maybe we can bug our publisher to grab one for Christmas.