For reference, one 15 - ounce can of pumpkin contains 1 3/4...
MORE cups of pumpkin puree.
Not exact matches
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 extract
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped
pumpkin or squash (if out
of season use 1 can
puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt,
more to taste 1/2 tsp black pepper,
more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can
pumpkin puree 1 tablespoon
pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts,
pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
As per the recipe, the oatmeal uses only 1
cup of pumpkin puree, so the size
of the can doesn't make a difference (the smallest can will have
more than 1
cup in it).
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 Salt
Ingredients: — 2/3
cup pumpkin puree — 1/4
cup creamy peanut butter — 2 large eggs — 3
cups whole wheat flour, or
more, as needed [You can replace this with all - purpose flour if you want; sometimes I do one or the other, or a mix
of the two.]
After the chocolate chips are melted, add two
more cups of milk, 1/4
cup pumpkin puree, and 1/2 teaspoon
pumpkin pie spice.
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can
pumpkin puree 1 tablespoon
pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add
more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts,
pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
I just added 1/4
cup more flour because the
puree had a bit higher water content, substituted 1/4
cup brown sugar and 1/4
cup white, and added a bit
of pumpkin pie spice.
- used canned
pumpkin puree; I used 3
cups of it (could have used
more, especially since I added
more milk), and put it into the mixture after about 15 minutes
of simmering, then simmered for about 10
more minutes.
* This recipe will fill several KONGs depending on the size used Ingredients: 4 - 5 whole carrots 1
cup of pumpkin puree 1/2
cup unsweetened dried cranberries 1
cup applesauce 1
cup... [Read
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