Sentences with phrase «cup of pumpkin puree»

They don't have any oil either since there's an entire cup of pumpkin puree in there for moisture.
Adding in a whole cup of pumpkin puree adds a touch of sweetness that creates balanced flavors and a wonderfully moist cornbread.
You will need 1/3 cup of the pumpkin puree for this recipe.
Adding in a whole cup of pumpkin puree adds a touch of sweetness that creates balanced flavors and a wonderfully moist cornbread.
I just happen to have a 1/2 cup of pumpkin puree waiting in the freezer for a recipe like this.
You want to end up with 1/2 cup of pumpkin puree when you're done.
What do you do when you have just a 1/2 cup of pumpkin puree leftover looking at you sadly?
You should get about 3 cups of pumpkin puree from a 6 - to 8 - inch pumpkin.
Next, we beat butter with brown sugar, vanilla, eggs and a whole cup of pumpkin puree.
1 cup of Bob's Red Mill Gluten Free oats (you can use whatever gf oats you like or regular oats if gf doesn't matter to you) 1 cup of raw almonds (whole and unsalted) 1/2 cup of a good quality maple syrup 1 heaping cup of pumpkin puree 2 teaspoons of ground cinnamon 1 teaspoon of pumpkin pie spice 1/4 cup of applesauce (I used my own unsweetened homemade but jarred is fine) 1 egg, room temperature 1/2 teaspoon salt
So using labeled sandwich bags (I mark the date on each), scoop 2 cups of pumpkin puree into each one (this is where I use my large - mouthed funnel to try and keep things clean), seal it and place each one flat into the freezer and freeze until you're ready to use them!
Pumpkins are good for your digestive system, just one cup of pumpkin puree provides 7.1 grams of dietary fiber and contain about 10 percent of your daily requirement of potassium.
For reference, one 15 - ounce can of pumpkin contains 1 3/4... MORE cups of pumpkin puree.
1 cup of almond milk 3/4 cup of pumpkin puree -LCB- can prob do 1/2 too -RCB- 2 dates 2 tbsp sunbutter -LCB- it's sunflower butter -RCB- a heavy dash of cinnamon and nutmeg a bit of himalayan pink salt -LCB- I wouldn't include that much of this because you can taste the saltiness -RCB-
And not only is pumpkin tasty, one cup of pumpkin puree houses a ton of vitamin A, Vitamin C, potassium, Vitamin E, and B Vitamins!
I doubled this recipe, but instead of four bananas I used two bananas and about a half cup of pumpkin puree (I really wanted to make your pumpkin waffles, but we had no coconut milk at the moment, so I compromised), also used freshly - grated nutmeg instead of the cinnamon.
1/2 c of I Can't Believe It's Not Butter 3/4 c of sugar 2 eggs, room temperature 1 tsp of vanilla 1.5 c of unbleached all purpose flour 1 tsp baking soda 1/2 tsp of salt 1 heaping cup of pumpkin puree 1/2 c of vanilla non fat Chobani 2 tsp of ground cinnamon 1/2 tsp of ground nutmeg 1/4 -1 / 2 c of dark chocolate chips
Just to be sure, before I make your Vanilla Rum / Roasted Pumpkin Ice Cream: you put the entire 2 cups of pumpkin puree into the ice cream base recipe?
It's full of flavor because we're using a 2 whole cups of pumpkin puree (make sure not to use pumpkin pie filling)-- and a healthy combo of cinnamon, nutmeg, ginger & ground cloves.
I had a cup of pumpkin puree in the freezer just begging to be used and I also had... Continue Reading
1/2 cup of butter, softened 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/2 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1 cup of pumpkin puree 1/2 cup of vanilla Chobani yogurt 1 teaspoon of ground cinnamon 1/2 teaspoon nutmeg Nutella Chocolate chips
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).
Then add in 1 cup of pumpkin puree, 1/4 cup of vegetable oil, and 1/2 teaspoon of pure vanilla extract.
I made a test batch with about 1/2 cup of pumpkin puree, and I couldn't taste any of it in the finished dish.
With 4 net carbs in 1/2 a cup of pumpkin puree, it can be easy to overindulge.
Add 1-1/2 cups of pumpkin puree and whip until incorporated (don't worry if the shortening doesn't mix in completely).
1.5 cups of raw cashews soaked overnight in cold water 1 cup of pumpkin puree 1/4 cup of almond or cashew milk (unsweetened)-- I used Silk cashew milk 1/4 cup of maple syrup 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon clove Pinch salt
1/4 cup of coconut oil (I use Skinny & Co.) 1/2 cup of maple syrup (I used the Canadian maple syrup we got in Montreal) 3/4 cup of pumpkin puree 1 teaspoon vanilla extract 1 teaspoon of ground cinnamon 1/2 teaspoon of nutmeg 1/4 teaspoon of salt 1.5 teaspoon of baking powder 3/4 cup + 1 tablespoon of gluten free flour (I used Bob's Redmill GF 1 to 1 flour) or you can use ap flour if you don't need gluten free
Measure 2 cups of pumpkin puree and combine it with the maple syrup, spices, salt and melted coconut oil.
Depending on the consistency of your pumpkin puree, you may need to add anywhere from 1 to 1 1/2 cups of pumpkin puree.
I had a cup of pumpkin puree in the freezer just begging to be used and I also had some kefir cream cheese on hand.
I added 1/2 cup of pumpkin puree, 2 tbsp of flaxseed, and upped the cinnamon to 1 tbsp.
In fact, all that fiber (3g in one cup of pumpkin puree) promotes satiety and keep you feeling fuller longer.
Finally add in 2 cups of pumpkin puree and stir until well mixed.
It's an excellent way to use a cup of pumpkin puree.
I tried making a different pumpkin donut this season which also called for a cup of pumpkin puree, and they came out very dense and moist, almost like a pie consistency.
The pumpkin taste is subtle, since we only used one cup of pumpkin puree.
I had a cup of pumpkin puree in the freezer just begging to be used and I also had some kefir cream cheese on hand.
In fact, all that fiber (3g in one cup of pumpkin puree) promotes satiety and keep you feeling fuller longer.
Add 1/2 cup of pumpkin puree to thin it out a bit, then run the food processor until the mixture seems smooth, stopping to scrape down the sides of the bowl a few times.
I started with a 4 kg pumpkin, and was left with around 8 cups of pumpkin puree.
Ingredients: Makes 24 rolls 1/2 cup of warm water 1 pack of active dry yeast 1/4 cup melted butter 1/4 cup sugar 2 eggs 1 1/2 cup of pumpkin puree 1/2 tsp salt 3 1/2 - 4 1/2 cups of flour about 1 cup of flour to knead the dough 1/2 tsp cinnamon
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