DIY Health How-To Nutrition Recipes

No Tricks, Just a Healthy Treat

This Halloween skip the Snickers and Butterfingers and replace them with a healthy alternative; pumpkin! Loaded with beta-carotene, the precursor to vitamin A, pumpkin will have your skin, hair, nails, bones, and teeth healthier and stronger than ever. And if you’re looking to fit nicely into your halloween costume, pumpkin’s high concentration of fiber helps detoxify and reduce water retention in the body.

Did you know that carrots aren’t the only things that keeps your eyes healthy? The two compounds found within pumpkins, lutein and zeaxanthin, protect your eyes from free radical damage that causes all those wrinkles that can form underneath them.     

In order to utilize all of the benefits pumpkins provide, don’t forget about all those seeds embedded in the orange pulp of this beautifying fruit. Pumpkin seeds can help promote a healthy complexion and fight off acne, which can get harder to do once October rolls around.  These powerful seeds also pack a nice dose of tryptophan, an amino acid that helps provide serotonin in the body. So, if you’re feeling stressed out and having a hard time sleeping, try to see if pumpkin seeds help you relax before you go to bed for the night.

If you find yourself wanting to try out some homemade pumpkin recipes but are concerned that your cooking skills are lacking the ability to create your dish, fear no more! Below is an easy recipe for pumpkin pudding that even the most novice of cooks can handle.


You Will Need:

1 pie pumpkin

1 cup of milk of your choice

1 banana

¼ cup of flax seeds

1 tbsp. maple syrup

2 tbsp. ground cinnamon

2 tsp. ground ginger

1 tsp. ground cloves

1 tsp. ground allspice

1 tsp. ground nutmeg

1 tsp. of vanilla extract



  1. Pick out a pie pumpkin from any local pumpkin patch. Wash the pumpkin and remove the stem.
  2. Preheat Oven to 375 degrees.
  3. With a sharp cutting knife, cut the pumpkin in half horizontally.
  4. Scoop out pulp and seeds from the inside of the pumpkin. Place pumpkin halves downward facing on a baking sheet and lay a sheet of tin foil on top of the pumpkin halves (the tin foil allows the flesh of the pumpkin to become soft while baking in the oven).
  5. Bake for 1 hour. Periodically check up on your pumpkin to see if it needs more or less time in the oven.
  6. When the pumpkin is done in the oven, remove the tin foil and scoop out the flesh of the pumpkin and discard the rind.
  7.  Combine pumpkin, banana, milk, flax seeds, maple syrup, cinnamon, ginger, cloves, allspice, nutmeg, and vanilla extract into a high-powered blender and blend until smooth.
  8. Once blended, store in an airtight container and chill in refrigerator (the pudding can be stored for up to one year)

You can also add half a cup of vanilla greek yogurt with a handful of blueberries and the pudding into a blender to make a tasty pumpkin smoothie!

Kaitlin is more than ready to put her green thumb, journalistic mind, and quirky artistic self to work here at College Green Magazine. Kaitlin is a freshman in the E.W. Scripps School of Journalism and is planning on specializing in environmental studies. Having a passion for the arts as well, Kaitlin is a part of The Lost Flamingo Company at Ohio…

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  1. This is a great recipe! I’ve tried it and loved it. If you’re reading, definetly give it a try!

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