Sentences with phrase «1 1/3 cup pumpkin puree»

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SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch piece1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces

3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % mil1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % milk

Pumpkin Brownies 1/2 cup brown sugar 1/2 cup plus 1/2 cup chocolate chips, divided 1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass bakinPumpkin Brownies 1/2 cup brown sugar 1/2 cup plus 1/2 cup chocolate chips, divided 1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass baking dish1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass bakinpumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass baking dish.

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extrac1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

1/3 cup vegetable oil 1/2 cup brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 cup pumpkin puree 1/2 cup whole mil1/3 cup vegetable oil 1/2 cup brown sugar 1 large egg 1 teaspoon vanilla extract 3/4 cup pumpkin puree 1/2 cup whole milk

For the Cheesecake Filling 8 oz cream cheese, softened 1 egg 1/3 c sugar 3 Tbsp flour 2/3 cup pumpkin puree 1/2 tsp vanilla 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp fresh nutmeg 1/3 cup salted caramel sauce (homemade or store - bought1/3 c sugar 3 Tbsp flour 2/3 cup pumpkin puree 1/2 tsp vanilla 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp fresh nutmeg 1/3 cup salted caramel sauce (homemade or store - bought1/3 cup salted caramel sauce (homemade or store - bought)

1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)

2 cups AP flour 1 (3.4 ounce) package instant butterscotch pudding mix 2 teaspoons baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/3 cup finely chopped crystallized ginger 1 cup butter, at room temperature 1 cup sugar 1 cup packed brown sugar 4 eggs, at room temperature 1 teaspoon pure vanilla extract 1 (15 ounce) can pumpkin pure1/3 cup finely chopped crystallized ginger 1 cup butter, at room temperature 1 cup sugar 1 cup packed brown sugar 4 eggs, at room temperature 1 teaspoon pure vanilla extract 1 (15 ounce) can pumpkin puree

2 cups unbleached flour 1 cup whole wheat flour 1 3/4 cups pumpkin puree 1/2 cup water your preferred spices for 1 pumpkin pie 1/3 cup sugar 1/2 tsp salt 1/2 tsp yeast 3 tsp wheat glute1/3 cup sugar 1/2 tsp salt 1/2 tsp yeast 3 tsp wheat gluten

3 cups old fashioned oats 2 tbsp organic brown sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt 1/3 cup craisins (optional) 3 cups milk 2 eggs 1 cup canned pumpkin puree 1/3 cup pure maple syrup 1 tsp vanilla additional maple syrup, for servin1/3 cup craisins (optional) 3 cups milk 2 eggs 1 cup canned pumpkin puree 1/3 cup pure maple syrup 1 tsp vanilla additional maple syrup, for servin1/3 cup pure maple syrup 1 tsp vanilla additional maple syrup, for serving

For the Cheesecake Batter 8 oz cream cheese, softened 1 egg 1/2 cup sugar 2 Tbsp + 2 tsp flour 2/3 cup pumpkin puree 1/3 tsp pure vanilla 2/3 tsp cinnamon 1/3 tsp ground ginger 1/3 tsp ground clove1/3 tsp pure vanilla 2/3 tsp cinnamon 1/3 tsp ground ginger 1/3 tsp ground clove1/3 tsp ground ginger 1/3 tsp ground clove1/3 tsp ground cloves

1 Cup All - purpose Flour 1 3/4 Cups Oat Flour 1/4 Cup Granulated Sugar 1/2 Cup Brown Sugar 1 Tablespoon Baking Powder 1 Teaspoon Baking Soda 1 Teaspoon Pumpkin Pie Spice 1/2 Teaspoon Salt 1 Cup Pumpkin Puree 3/4 Cup Fat Free Yogurt 1/3 Cup Fat Free Milk 1/4 Cup Olive Oil 1 Teaspoon Vanilla Extract 1 Large Egg 1 Large Egg White Topping: Brown Suga1/3 Cup Fat Free Milk 1/4 Cup Olive Oil 1 Teaspoon Vanilla Extract 1 Large Egg 1 Large Egg White Topping: Brown Sugar

4 ounces cream cheese, softened 1/4 cup coconut sugar 1/3 cup pumpkin puree 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 large egg, room temperatur1/3 cup pumpkin puree 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 large egg, room temperature

1/2 can pumpkin puree 1/3 cup virgin coconut oil, melted 1/2 cup applesauce 1 tsp vanilla extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8 tsp ground cloves 1/4 tsp ground ginger pinch of salt 1 cup almonds, chopped 1 cup pecans, chopped 3/4 cup pumpkin seeds 1 cup unsweetened dried coconut flake1/3 cup virgin coconut oil, melted 1/2 cup applesauce 1 tsp vanilla extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8 tsp ground cloves 1/4 tsp ground ginger pinch of salt 1 cup almonds, chopped 1 cup pecans, chopped 3/4 cup pumpkin seeds 1 cup unsweetened dried coconut flakes

Yields: one 9 × 5 loaf for the dough: 2 tbsp extra-virgin, unrefined coconut butter 1/3 cup unsweetened almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the almond milk and coconut butter -LCB- for the dough -RCB- until warm to the touch1/3 cup unsweetened almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the almond milk and coconut butter -LCB- for the dough -RCB- until warm to the touch1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the almond milk and coconut butter -LCB- for the dough -RCB- until warm to the touch.

1/3 Cup Pumpkin Puree 2 Eggs 2 TB Ground Flax Seed 1 tsp Pure Vanilla Extract 1/2 tsp Pumpkin Pie Spice 1/4 tsp Cinnamon 5 drops Vanilla Stevia or 1 - 2 tsp (or more) of your sweetener of preference Sprinkle of Sal1/3 Cup Pumpkin Puree 2 Eggs 2 TB Ground Flax Seed 1 tsp Pure Vanilla Extract 1/2 tsp Pumpkin Pie Spice 1/4 tsp Cinnamon 5 drops Vanilla Stevia or 1 - 2 tsp (or more) of your sweetener of preference Sprinkle of Salt

1 cup pumpkin puree 2/3 cup dates generous sprinkle cinnamon pinch of sea salt (I used pink himalayan) 1 cup almond flour 1/3 cup brown rice flour 1/3 cup raw cocoa 4 tablespoons liquid sweetener (I used maple syrup1/3 cup brown rice flour 1/3 cup raw cocoa 4 tablespoons liquid sweetener (I used maple syrup1/3 cup raw cocoa 4 tablespoons liquid sweetener (I used maple syrup)

3/4 cup oat flour (I just blend my oats for a cheaper option) 1 scoop VivoLife cacao protein powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/3 cup pumpkin seeds 1 cup pumpkin puree 1/4 cup SweetFreedom fruit syrup 1/3 cup coconut oil (I used LucyBee) 2 large eggs oats, pumpkin seeds and almond seeds (if you wish) to to1/3 cup pumpkin seeds 1 cup pumpkin puree 1/4 cup SweetFreedom fruit syrup 1/3 cup coconut oil (I used LucyBee) 2 large eggs oats, pumpkin seeds and almond seeds (if you wish) to to1/3 cup coconut oil (I used LucyBee) 2 large eggs oats, pumpkin seeds and almond seeds (if you wish) to top

1 cup all - purpose flour 1 cup whole wheat pastry flour 1/3 cup brown sugar, packed 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2 cup (1 stick) light butter, cold and cut into 8 pieces 1/2 cup cinnamon chips (or white chocolate or butterscotch chips) 1/2 cup pumpkin puree 1/2 cup buttermilk 1 teaspoon vanilla extract Glaze — optional — see recipe belo1/3 cup brown sugar, packed 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2 cup (1 stick) light butter, cold and cut into 8 pieces 1/2 cup cinnamon chips (or white chocolate or butterscotch chips) 1/2 cup pumpkin puree 1/2 cup buttermilk 1 teaspoon vanilla extract Glaze — optional — see recipe below

Dry: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean past1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste

Pie Crust: 2 cups One Degree Organics Sprouted Whole Wheat or Sprouted Spelt Flour 1 tsp salt 1/2 cup oil 1/2 cup cold water Filling: 2 cans (15 oz each) organic pumpkin puree 3/4 cup maple syrup 1/3 cup vegan milk (coconut or almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp clove1/3 cup vegan milk (coconut or almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves

115 grams (8 tablespoons) unsalted butter (that's 1 stick to Americans) 170 grams gluten - free all - purpose flour 1 teaspoon psyllium husk 1 teaspoon baking soda 1/2 teaspoon Saigon cinnamon 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon kosher salt 140 grams (about 1 cup) brown sugar 150 grams soft goat cheese 240 grams (about 1 cup) roasted kabocha squash puree (see below) 1/2 cup milk (you can use any milk that works for your family) 1/3 cup maple - roasted pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2 tablespoons raw sugar (optional1/3 cup maple - roasted pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2 tablespoons raw sugar (optional1/3 cup chopped apple (optional) 2 tablespoons raw sugar (optional)

2 cups whole grain spelt flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 1/2 teaspoons ground cardamom 1/2 teaspoon nutmeg 1/4 teaspoon sea salt 3/4 cup pumpkin puree 1/2 cup packed dark brown sugar + extra for sprinkles 1/3 cup brewed tea 1/4 cup apple butter 1/4 cup liquid coconut oil 1 Tablespoon molasses 1 Tablespoon ground flaxseeds 1 teaspoon apple cider vinegar 1/2 cup raisins or Zante currants (optional1/3 cup brewed tea 1/4 cup apple butter 1/4 cup liquid coconut oil 1 Tablespoon molasses 1 Tablespoon ground flaxseeds 1 teaspoon apple cider vinegar 1/2 cup raisins or Zante currants (optional)

Increase the pumpkin puree to 1 cup or maybe 1/3 cup of coconut oil1/3 cup of coconut oil?

1 3/4 cups Gold Medal ® All - Purpose Flour 1/4 cup packed brown sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) + 1 tablespoon butter, divided 3/4 cup unsweetened pumpkin puree 1/3 cup buttermil1/3 cup buttermilk

Then I made a batch with about 1/3 cup pumpkin puree added to the egg yolks (plus about 1 tsp of vanilla) and about 1 Tbsp of your pumpkin spice mix to the egg whites1/3 cup pumpkin puree added to the egg yolks (plus about 1 tsp of vanilla) and about 1 Tbsp of your pumpkin spice mix to the egg whites.

From Ina Garten Ingredients: For the crust: 2 cups graham cracker crumbs (14 crackers) 1/3 cup sugar 1/4 teaspoon ground cinnamon 1/4 pound (1 stick) unsalted butter, melted For the filling: 1/2 cup half - and - half 1 (15 - ounce) can pumpkin puree 1 cup -LSB-...1/3 cup sugar 1/4 teaspoon ground cinnamon 1/4 pound (1 stick) unsalted butter, melted For the filling: 1/2 cup half - and - half 1 (15 - ounce) can pumpkin puree 1 cup -LSB-...]

* 6 Tablespoons butter, divided * 2-1/2 cups gluten - free oats * 1-1/2 teaspoons ground cinnamon * 1/2 teaspoon ground ginger * 1/2 teaspoon ground nutmeg * 1/8 teaspoon ground cloves * 1/2 teaspoon salt * 1/3 cup pumpkin puree * 1/3 cup honey * 1/4 cup brown sugar * 1 teaspoon vanilla extract * 1 cup chopped almonds or pecan1/3 cup pumpkin puree * 1/3 cup honey * 1/4 cup brown sugar * 1 teaspoon vanilla extract * 1 cup chopped almonds or pecan1/3 cup honey * 1/4 cup brown sugar * 1 teaspoon vanilla extract * 1 cup chopped almonds or pecans

Pumpkin puree is very versatile in that it can be used both as an all - natural alternative to egg (1/3 cup pumpkin = 1 egg) as well as to butter (3/4 cup pumpkin = 1 cup bPumpkin puree is very versatile in that it can be used both as an all - natural alternative to egg (1/3 cup pumpkin = 1 egg) as well as to butter (3/4 cup pumpkin = 1 cup butter)1/3 cup pumpkin = 1 egg) as well as to butter (3/4 cup pumpkin = 1 cup bpumpkin = 1 egg) as well as to butter (3/4 cup pumpkin = 1 cup bpumpkin = 1 cup butter).

1/3 cup extra-virgin olive oil 1/2 cup maple syrup 2 eggs 1 cup pumpkin puree 1/4 cup milk (any kind will do) 1 tsp1/3 cup extra-virgin olive oil 1/2 cup maple syrup 2 eggs 1 cup pumpkin puree 1/4 cup milk (any kind will do) 1 tsp.

1 ripe, but firm avocado, pitted and peeled 1 cup pumpkin puree, chilled 3/4 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/3 cup sugar 1 13.5 - ounce can coconut milk, chilled 1 tablespoon powdered sugar 1 teaspoon vanilla extract 1 tablespoon coconut butter, such as Nutiva coconut manna (optional) 5 sheets of Graham crackers, crushed into small pieces 4 dessert glasses or small jar1/3 cup sugar 1 13.5 - ounce can coconut milk, chilled 1 tablespoon powdered sugar 1 teaspoon vanilla extract 1 tablespoon coconut butter, such as Nutiva coconut manna (optional) 5 sheets of Graham crackers, crushed into small pieces 4 dessert glasses or small jars

2 C homemade pumpkin puree 1/4 C maple syrup (or more depending if you want it sweeter) 1/4 C brown sugar 1/3 C almond milk 1 TBSP Arrowroot powder 1/4 tsp each: cinnamon, ground ginger, cardamom, nutmeg (optional: cloves) 1/4 tsp sea salt 1/4 cup cashews (soak for 10 min in boiling water) 1 recipe for pie crust - unbake1/3 C almond milk 1 TBSP Arrowroot powder 1/4 tsp each: cinnamon, ground ginger, cardamom, nutmeg (optional: cloves) 1/4 tsp sea salt 1/4 cup cashews (soak for 10 min in boiling water) 1 recipe for pie crust - unbaked

1/3 cup pumpkin puree 1/3 cup coconut - based yogurt 2/3 cup unsweetened almond / coconut or other non-dairy milk 1 teaspoon lemon juice 1 1/2 teaspoons maple syrup (or a soft date) 1 frozen banana 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/2 teaspoon minced fresh ginger couple drops of vanilla extract tiny pinch of sea sal1/3 cup pumpkin puree 1/3 cup coconut - based yogurt 2/3 cup unsweetened almond / coconut or other non-dairy milk 1 teaspoon lemon juice 1 1/2 teaspoons maple syrup (or a soft date) 1 frozen banana 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/2 teaspoon minced fresh ginger couple drops of vanilla extract tiny pinch of sea sal1/3 cup coconut - based yogurt 2/3 cup unsweetened almond / coconut or other non-dairy milk 1 teaspoon lemon juice 1 1/2 teaspoons maple syrup (or a soft date) 1 frozen banana 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/2 teaspoon minced fresh ginger couple drops of vanilla extract tiny pinch of sea salt

Ingredients you'll need: 3 cup granulated sugar 3/4 cup butter [1 1/2 sticks] 1/2 tsp salt 1 [5] oz evaporated milk 1/2 cup pumpkin puree 1 [10] oz package cinnamon chips 1 [7] oz jar marshmallow cream 1 tsp pure vanilla extract 1 cup walnut pieces, toasted 1/3 cup English toffee bits coarse sea sal1/3 cup English toffee bits coarse sea salt

Dough: 1/4 ounce package yeast 1/2 cup warm water 1/2 cup scalded milk 1/4 cup sugar 1/3 cup butter, melted 1 teaspoon salt 1 cup canned pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground clove 1 egg 4 - 5 cups all - purpose flou1/3 cup butter, melted 1 teaspoon salt 1 cup canned pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground clove 1 egg 4 - 5 cups all - purpose flour

Ingredients: 2 TBL cup warm water 1 TBL grassfed gelatin 1 can (14 oz) organic pumpkin puree 2 cups organic heavy cream 1/3 cup pure maple syrup 2 tsp pumpkin pie spice 1 tsp pure vanilla extrac1/3 cup pure maple syrup 2 tsp pumpkin pie spice 1 tsp pure vanilla extract

For the donuts: 1 cup all - purpose flour 1/4 cup white whole wheat flour 1 1/8 tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 cup packed brown sugar 1/2 cup unsweetened almond milk 1/3 cup pumpkin puree 2 TBSP melted vegan butter or coconut oi1/3 cup pumpkin puree 2 TBSP melted vegan butter or coconut oil