Boil 3/4 almond milk, 1/2 ripe banana, and a 1/4
cup pumpkin puree add oats, turn heat to low, add cinnamon and pumpkin pie spice, keep stirring until the oats are cooked.
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 whites.
Not exact matches
Do I use 2
cups of the chicken stock to prepare the quinoa, then
add the remaining 1
cup to the
pumpkin puree?
Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons
pumpkin puree powdered sugar (start with 1
cup and
add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and
add more until desired creaminess is achieved)
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
With the dough hook attachment on, start mixing on low speed
adding in the melted butter,
pumpkin puree, 1/4
cup sugar,
pumpkin pie spices and salt.
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 baked these last night and they are delicious, even though I misread the recipe and
added a whole 15oz can of
pumpkin puree instead of a
cup!
Then
add in 1
cup of
pumpkin puree, 1/4
cup of vegetable oil, and 1/2 teaspoon of pure vanilla extract.
Add in remaining
cup of flour, 1/2
cup at a time (* note: you may not need all of the flour depending on the consistency of your
pumpkin puree - you want your dough to pull away from the bowl, but not to get too dry.
Hmm... you could try using
pureed pumpkin instead of the banana, about 1/2
cup I'd say, but then you may want to
add some extra sweetener — actually, this recipe is very similar to the Eatmore squares, but without banana, and a gingerbread flavor!
Add 1-1/2
cups of
pumpkin puree and whip until incorporated (don't worry if the shortening doesn't mix in completely).
In a separate bowl,
add 3/4
cup pumpkin puree, 1 tsp Stevia, 1 tbsp brown sugar, 2 tbsp apple butter, 1 tbsp melted coconut oil, and 1/8 tsp salt and stir until well combined.
Add 3⁄4
cup pumpkin puree, 1 teaspoon vanilla, and
pumpkin pie spice.
Adding a couple of
cups of
pumpkin or butternut squash
puree adds to the orange - y goodness of this hearty red lentil soup.
Adding a couple of
cups of
pumpkin or butternut squash
puree adds to the orange - y goodness of this soup — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.
Depending on the consistency of your
pumpkin puree, you may need to
add anywhere from 1 to 1 1/2
cups of
pumpkin puree.
Add the
pumpkin puree, ground spices, milk, 1/4
cup of the heavy cream, vanilla and rum and whisk until smooth.
Mix the remaining
cup of milk with butter, sugar and
pumpkin puree, and then
add to yeast mixture.
Then to the bananas I
added 1 can of
pumpkin puree and 1/2
cup of date paste.
1/2
cup organic
pumpkin puree 1/2
cup cauliflower 1/2
cup frozen mango 1/2
cup unsweetened almond milk 1/2 tsp vanilla extract
add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original)
1/2
cup organic
pumpkin puree 1/2
cup cauliflower 1/2
cup frozen mango 1/2
cup unsweetened almond milk 1/2 tsp vanilla extract
add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1 tbsp protein powder (I used VEGA original) blend together until smooth!
I
added 1/2
cup of
pumpkin puree, 2 tbsp of flaxseed, and upped the cinnamon to 1 tbsp.
Drain the water from the cashews and
add them to a food processor, along with the vanilla extract,
pumpkin pie spice, salt,
pumpkin puree, stevia, and 1/4
cup cacao powder, and remaining coconut oil.
1 1/2
cups fresh roasted
pureed pumpkin (or canned... but taste will probably be blander so
add more spices!)
depending on the season, you could also use
pureed pumpkin, raspberries, peaches, apples, etc. — if using chocolate chips,
add 1/2 to the base and reserve 1/4
cup for the topping
Grab the
pumpkin and
add it to a food processor (or mash extremely well) and
puree with 1/2
cup of chicken broth,
puree until completely smooth.
In Curried Lentil,
Pumpkin, and Cauliflower Soup, adding a couple of cups of pumpkin or butternut squash puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed delicio
Pumpkin, and Cauliflower Soup,
adding a couple of
cups of
pumpkin or butternut squash puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed delicio
pumpkin or butternut squash
puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.
Finally
add in 2
cups of
pumpkin puree and stir until well mixed.
* 1 (18.25 ounce) package spice cake mix * 1 (15 ounce) can solid pack
pumpkin (or 2
cups pureed pumpkin) * (optional —
add in chocolate chips or nuts and to «healthify» it a bit,
add ground flaxseed and wheat germ)
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3
cups canned vegetable stock, found on soup aisle (I use a few
cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans
pumpkin puree (avoid buying Libby — it's owned by Nestle) 1
cup corn, frozen or canned (drain and rinse if canned) 1
cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't
add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Everything But the Kitchen Sink Muffins 2 - 3 c flour, depending on how wet the veggies are 1
cup oatmeal 3/4
cup oat bran 3/4
cup ground flax 3/4
cup wheat germ 1
cup brown sugar 2 t baking soda 1 t baking powder 3/4 t salt 1 T cinnamon (If using
pumpkin puree, you can switch this to
pumpkin pie spice and
add a little ginger, clove, and / or nutmeg and allspice.)
1
cup almond meal flour 1/2 tsp baking soda 1/2 tsp sea salt 3 - 4 tsp spice blend (below) 1/2
cup pumpkin puree (fresh or canned) 3 T maple syrup or honey (
add a little extra honey — taste at the end to check sweetness and adjust to your liking) 3 large eggs *
Adding in a whole
cup of
pumpkin puree adds a touch of sweetness that creates balanced flavors and a wonderfully moist cornbread.
For a sweet and seasonal calcium - rich afternoon treat, try mixing 0 percent fat - free Greek yogurt with a quarter
cup pumpkin puree,
add a dash of
pumpkin pie spice, your sweetener of choice, and top with fat - free whipped topping and crush walnuts.
In Curried Lentil,
Pumpkin, and Cauliflower Soup, adding a couple of cups of pumpkin or butternut squash puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed delicio
Pumpkin, and Cauliflower Soup,
adding a couple of
cups of
pumpkin or butternut squash puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed delicio
pumpkin or butternut squash
puree adds to its orange - y goodness — and cauliflower and spinach contribute to its overall veggie - packed deliciousness.
After the chocolate chips are melted,
add two more
cups of milk, 1/4
cup pumpkin puree, and 1/2 teaspoon
pumpkin pie spice.
In a smaller mixing bowl
add your wet ingredients: 1/4
cup almond milk, maple syrup, vanilla and 3/4
cups pumpkin puree.
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).
Tara, I made a delish batch of the no sugar muffins yesterday, and I swapped in 1
cup of roasted
pumpkin puree for the bananas, and then
added a handful of walnuts and chopped figs.
In a mixing bowl
add the heavy cream, the remaining 1/2
cup milk, the
pumpkin puree, the brown sugar and the
pumpkin spice.
Add in 3/4
cup sugar,
pumpkin puree, 1 1/2 teaspoons
pumpkin pie spice, and eggs until well combined and creamy.
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.
Instead of
pumpkin puree I
added 1
cup of apple sauce.
- 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.
1 (15 ounce) can
pumpkin puree (make sure it has no
added spices) 4 eggs 1/2
cup vegetable oil 1/2
cup apple sauce 2/3
cup water 1
cups white sugar 1 1/2
cups light brown sugar 3 1/2
cups all - purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger