3/4
cup pumpkin puree of your choice.
Not exact matches
I had a
cup of pumpkin puree in the freezer just begging to be used and I also had... Continue Reading
Do I use 2
cups of the chicken stock to prepare the quinoa, then add the remaining 1
cup to the
pumpkin puree?
I didn't have an appropriately ripe bananas, so I swapped 1
cup of pumpkin puree for the bananas.
That reminds me: Does anyone have suggestions for my remaining 5 or so
cups of pumpkin puree?
Like others, I didn't get a strong
pumpkin flavor (used 1.5
cups of fresh
puree), but also like others, I didn't care one bit.
1
cup unsweetened soy milk, divided into 1/4
cup and 3/4
cup 2 tablespoons arrowroot powder 2 to 2 1/2
cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4
cup packed brown sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left on 1
cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons
pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
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 1/4
cups pumpkin puree * If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2 teaspoon Vanilla Extract — Nielsen Massey 1 teaspoon Saigon Cinnamon 1/2 teaspoon Allspice 1/4 teaspoon Nutmeg 1/4 teaspoon powder ginger 1 pinch
of salt.
To replace one egg, use 1/4
cup of mashed bananas, canned
pumpkin, or sweet potato
puree or unsweetened apple sauce.
I just happen to have a 1/2
cup of pumpkin puree waiting in the freezer for a recipe like this.
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh
pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
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).
You will want to use 1.5
cups of pumpkin (
pumpkin puree)-- not 1.5 cans.
I had left over
pumpkin puree, about 1
cup, and about 1 and a half
cups of chocolate ganache.
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!
Making fresh
pumpkin puree the other day yielded 9
cups of potential.
1
cup Medjool dates 1
cup pecans 1/4
cup pepitas (
pumpkin seeds) 1/2 heaping
cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2
cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp cloves 1/8 tsp ground ginger Pinch
of sea salt
1 1/2 Cups Raw
Pumpkin Seeds 1 1/2
Cup Pumpkin or Squash
Puree 1 Can, Organic Chickpeas, Drained & Rinsed 1/4
Cup Tahini Dash
of Tabasco Sauce Salt & Pepper Juice
of 1 Lemon Olive Oil
like probably 1 kg which is about 4
cups of yummy
pumpkin puree.
Prepare your parfaits: Start with a scoop
of the
pumpkin mixture (about 1/4
cup), top with a layer
of greek yogurt (about 1/2
cup), sprinkle with some
of your toppings, top with another 1/4
cup pumpkin puree, and additional toppings.
Homemade
Pumpkin Puree (Yields about 1 - 2 cups, depending on size) Ingredients: 1 Sugar Pumpkin, small Directions: Preheat your oven to 375 degrees F Start by removing the top stem of the p
Pumpkin Puree (Yields about 1 - 2
cups, depending on size) Ingredients: 1 Sugar
Pumpkin, small Directions: Preheat your oven to 375 degrees F Start by removing the top stem of the p
Pumpkin, small Directions: Preheat your oven to 375 degrees F Start by removing the top stem
of the
pumpkinpumpkin.
What's in it: 1 15 - oz can
of pure
pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon
pumpkin pie spice 1/2 teaspoon cinnamon 2
cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
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).
Third — Put the
pumpkin puree, almond milk, onion and sage mixture, and 1/2
of a
cup of the pasta water in your blender and blend on a high speed until creamy and smooth.
1/4
cup pumpkin purée (you can also hack this recipe and use sweet potato in place
of pumpkin —
pureed or baked and chilled or frozen)
Ingredients 2 1/2
cups all - purpose flour 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger pinch
of allspice 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1
cup (2 sticks) butter 1/2
cup white sugar 1/2
cup brown sugar 1 15 - ounce can
pumpkin puree (not
pumpkin pie filling) 2 large eggs 1 tsp vanilla extract 1
cup butterscotch chips 1/2
cup chopped pecans that have been soaked in Spiced Rum (like Captain Morgans) * **
Then add in 1
cup of pumpkin puree, 1/4
cup of vegetable oil, and 1/2 teaspoon
of pure vanilla extract.
You want to end up with 1/2
cup of pumpkin puree when you're done.
Ingredients: 1
cup almond meal 1/2
cup pumpkin puree 1/4
cup coconut milk (I used canned, light) 3 eggs 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon
pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt Pinch
of nutmeg — really, just a small pinch Maple syrup for topping
1 1/4
cup of oats 1/2
cup of ground almonds 1/2
cup of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons
pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
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.
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.
ricotta cheese 1
cup pumpkin puree (not pie filling) 1 tsp vanilla 1 1/2
cups flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg pinch
of ginger pinch
of cloves butter, oil or cooking spray, for frying
One
cup of pumpkin puree supplies 3.4 grams
of iron.
1
cup canned
pumpkin puree (if using fresh
pumpkin puree, withhold 1 to 2 tablespoons
of the required liquid and readjust before cooking)
You will need 1/3
cup of the
pumpkin puree for this 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.
8 ounces cream cheese, softened 2
cup pumpkin puree (or 1 can
of pumpkin) 2 teaspoon
pumpkin pie spice 3/4
cup of sugar (or1 / 3
cup Truvia) 1
cup whipping cream 1/2 teaspoon vanilla
What do you do when you have just a 1/2
cup of pumpkin puree leftover looking at you sadly?
About 1
cup liquid strained from your homemade
pumpkin puree * 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg pinch
of ground ginger pinch
of ground cloves honey to taste
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!
BEAT cake mix, remaining water, oil, 1/2
cup of the remaining
pumpkin puree, spices and remaining eggs with mixer until blended.
⠀ ⠀ ⠀ INGREDIENTS ⠀ 1
cup golden flaxseed meal ⠀ 1/4
cup cocoa powder ⠀ 1 tablespoon cinnamon ⠀ 1/2 tablespoon baking powder ⠀ 1/2 teaspoon salt ⠀ 1 large egg ⠀ 2 tablespoons coconut oil ⠀ 1/4
cup sugar - free caramel syrup ⠀ 1/2
cup pumpkin puree ⠀ 1 teaspoon vanilla extract ⠀ 1 teaspoon apple cider vinegar ⠀ 1/4
cup slivered almonds ⠀ ⠀ NUTRITION ⠀ This makes a total
of 6 Keto Brownie Breakfast Muffins.
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
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4
cup olive oil 1/4
cup maple syrup 3/4
cup pumpkin puree (not pie filling) 1/2
of a medium ripe banana, mashed 1/2
cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp
pumpkin pie spice 1 tsp ground cinnamon 1/2
cup water 1
cup + 1 Tbsp gluten free rolled oats 1/2
cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4
cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
So the 1
cup pumpkin puree + 3/4
cup pumpkin puree, separated means you will be using 1
cup of the
puree to make the muffin mix and the other 3/4
cup for the filling.