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Fall For Bigelow Pumpkin Spice Tea This October

bigelow-tea-pumpkin-spice-tea

 

October brings cooler weather, cozy sweaters, crisp leaves, mugs of Bigelow Tea and pumpkins! We’re excited that it’s finally pumpkin season, and the reasons to celebrate are many.

The pumpkin packs some powerful and healthy perks: A cup of cooked, mashed pumpkin contains more than 200 percent of the recommended daily intake of vitamin A. Pumpkins are also rich in beta-carotene—the compounds that give the gourd their bright orange—which the body converts into a form of vitamin A. They are also good sources of vitamin B, potassium, fiber, protein and iron.

Not only are they nutrient-dense, pumpkins are rich in history! Pumpkins are native to Central America and Mexico, but now grow on six continents worldwide. Other fun facts about pumpkins:

  • As one of the most popular crops in the United States, 1.5 billion pounds of pumpkins are produced each year.
  • The record for the world’s heaviest pumpkin was broken September 30, 2012, at the Topsfield Fair in Massachusetts. Ron Wallace of Greene, Rhode Island, entered a pumpkin weighing 2,009 pounds.
  • According to the History Channel, carving pumpkins into jack-o’-lanterns is a Halloween tradition that originated hundreds of years ago in Ireland. Back then, however, jack-o’-lanterns were made out of turnips or potatoes; it wasn’t until Irish immigrants arrived in America and discovered the pumpkin that the ritual we know today was born.
  • Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.
  • And the greatest thing about the pumpkin? It tastes delicious in our Pumpkin Spice Tea!

Bigelow’s Pumpkin Spice is a black tea blended with delicate spices and pumpkin flavors —just like your grandmother’s homemade pumpkin pie. The savory, well-rounded taste makes this blend a tea for all seasons. So raise a cup to the pumpkin, a gourd we can all adore!

Try this delicious recipe combining fall flavors, pumpkin and ginger, with yummy cheesecake…

Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake

Ingredients:
4 tablespoons (60mL) butter, melted
1 1/4 cup (310mL) gingersnaps, crushed
1 tablespoon (15mL) brown sugar
1 teaspoon (5mL) cinnamon
10 Bigelow Ginger Snappish tea bags
10 Bigelow Pumpkin Spice tea bags
1 1/2 cup (375mL) heavy cream
24 ounces (750g) cream cheese, softened
1 1/2 cups (375mL) sugar
3 large eggs
1 1/2 cups (375mL) pumpkin pie filling
1/4 cup (60mL) pecan halves

Yield: Serves: 10 – Prep Time: 35 minutes – Cooking Time: 70 minutes

Instructions:

Preheat oven to 325*F (160*C).
To make the crust, melt the butter in a small saucepan. Mix the gingersnaps, brown sugar and cinnamon together.

Add the melted butter and mix together with a spoon.

Spray a 10″ (25cm) springform pan with cooking spray.

Press the crumb mixture into the bottom.

Filling:

Add heavy cream into saucepan, heat over medium heat, be careful not to boil.

Add Bigelow Ginger Snappish and Bigelow Pumpkin Spice tea bags and steep cream for 5 minutes. Remove tea bags and squeeze out excess cream. Set aside to cool.

Beat cream cheese in large bowl with an electric mixer until fluffy, gradually add sugar, beating well.

Add the eggs one at a time and beat the mixture until it is fluffy and pale. Add the cooled cream and beat well.

Stir in the pumpkin, combine well and pour the cheese mixture into prepared springform pan.

Place pan into a larger pan and fill with hot water halfway up.

Bake for 60-70 minutes. Do not over bake, the middle should have a little jiggle.

Refrigerate at least 3 hours to chill thoroughly.

Remove cheesecake from the pan, decorate the edge of the cheesecake with pecan halves, cut into wedges and serve with whipped cream if desired.

For more great recipes and entertaining ideas, go to: http://www.bigelowtea.com/entertaining/recipes/