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More than a dash to spruce up a boring dish, all spices come with a list of health benefits (like bad breath-banishing, infection protection, and blood sugar-balancing) that are often totally missed when simply mixed into a crock pot. It's time to view your spice rack in a whole new purpose-driven way. One of our favorite holiday spices is cinnamon. And thankfully, as you're noshing on rich bites of luscious pumpkin pie at this year's holiday fetes, you'll know that pie offers more than meets the eye (and tongue).
Behold: The Power of Cinnamon
Sprinkle cinnamon into your coffee, on your oatmeal, or fold it into pumpkin pie to keep your blood sugar levels in check. With its insulin-like characteristics, studies have shown that eating 1/4 teaspoon of cinnamon each day can help maintain triglyceride and glucose levels and alleviate high blood cholesterol.
The cider-spiking spice is also a rich source of antioxidants, a known anti-clotting and anti-inflammatory agent, and it is anti-microbial with the ability to stop bacteria, fungi and yeast growth. Oh, and a study published in the International Journal of Food Microbiology revealed that, when added to carrot broth, cinnamon essential oil acted as a natural preservative all the fighting off pathogens. Not bad...so maybe pumpkin pie shouldn't be just a Thanksgiving or holiday treat.
EASY PUMPKIN PIE
Serves 8 (generous portions)
1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. nutmeg
Combine and beat until smooth and well blended. Stir in spices. Pour into an unbaked 9" pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce oven to 350 degrees and continue baking pie 50-60 minutes or until a knife inserted in center comes out clean. Cool before cutting and garnish with whipped cream.
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