Our Pumpkin Latte Protein Blend is made
from pure Pumpkin Seed Protein with absolutely nothing else added.
This smooth pumpkin mousse is made decadent using whole milk ricotta cheese and gets it sweetness
from pure pumpkin and a little maple syrup.
Our Pumpkin Latte Protein Blend is made
from pure Pumpkin Seed Protein with absolutely nothing else added.
Not exact matches
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 pieces
Not only have I had cocoa
from Trader Joe's in the cupboard
from when I last stopped by there in February, I have had a can of
pure pumpkin since the Fall, and a bag of unopened brown rice flour that I think made the move with me way back in September.
Pumpkin Oat Pancake — Yum, these pancakes are
pure fall goodness
from the griddle — I like to use Love Grown Foods Super Oats to add a little extra nutrition with quinoa flakes, amaranth flakes and chia.
I couldn't find
pumpkin purée, so I used 100 %
pure pumpkin from Libby's and it worked great!
You'll use
pure canned
pumpkin, plus there are pecans in there and chunks of white chocolate that can be chopped up
from bars.
I made these with local
pumpkins and feta
from my neighbors at
Pure Luck Dairy in Dripping Springs Texas.
Ingredients: 2 cups whole, raw, organic milk
from grass - fed cows 1 cup organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks
from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp
pure, organic vanilla extract Pinch of cinnamon and nutmeg OR
pumpkin pie spice Dash of unrefined sea salt
Pumpkin Butterscotch Cookies slightly adapted from One Charming Party 1 1/2 cups sugar 1/2 cup shortening (or butter) 1 egg 1 teaspoon pure vanilla extract 1 cup canned pumpkin 2 cups AP flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 cup butterscotc
Pumpkin Butterscotch Cookies slightly adapted
from One Charming Party 1 1/2 cups sugar 1/2 cup shortening (or butter) 1 egg 1 teaspoon
pure vanilla extract 1 cup canned
pumpkin 2 cups AP flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 cup butterscotc
pumpkin 2 cups AP flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 cup butterscotch chips
Instead I replace oats with psyllium husks and I have added other superfoods for thyroid health:
pumpkin and sunflower seeds, walnuts, almonds,
pure carob bark nibs, shredded coconut, goji's and I crush into the mix a gluten free weet - bix which are made
from sorghum.
The difference in this recipe (besides the crust) and the one I used is that I used cream instead of coconut milk,
pure sugar instead of honey and used
pumpkin pie spice
from Trader Joes.
1C sunflower seeds 1C
pumpkin seeds
pure water 1 / 4t probiotic powder (or 2 the powder
from probiotic capsules) herbs and spices of your choosing (total amount can be around a teaspoon) salt and pepper to tast
Mom's Traditional
Pumpkin Pie Recipe 1 unbaked 9 - inch pie crust (I usually make this recipe from Better Homes and Gardens) 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon ground cloves 2 large eggs 1 can (15 ounces) pure pumpkin or 1 3/4 cups fresh pumpkin puree 1 teaspoon pure vanilla 1 cup evaporated who
Pumpkin Pie Recipe 1 unbaked 9 - inch pie crust (I usually make this recipe
from Better Homes and Gardens) 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon ground cloves 2 large eggs 1 can (15 ounces)
pure pumpkin or 1 3/4 cups fresh pumpkin puree 1 teaspoon pure vanilla 1 cup evaporated who
pumpkin or 1 3/4 cups fresh
pumpkin puree 1 teaspoon pure vanilla 1 cup evaporated who
pumpkin puree 1 teaspoon
pure vanilla 1 cup evaporated whole milk
envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used organic cream) * 3/4 cup whole milk (I used raw milk) * 1/4 cup plus 2 tablespoons packed dark brown sugar, organic if possible * 1 teaspoon fine sea salt * 1 teaspoon
pure vanilla extract (I used the seeds
from 1/2 vanilla bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned
pure pumpkin purée, organic if possible
For the
pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegeta
pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons
pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegeta
pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup
pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegeta
pumpkin puree 2 tablespoons milk For the
pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegeta
pumpkin spice marshmallow fluff (adapted
from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons
pure vanilla extra 1 tablespoon
pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegeta
pumpkin pie spice For the moon pies
Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegeta
Pumpkin graham crackers
Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegeta
Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
Libby's 100 %
pure pumpkin is thoroughly cooked during the canning process so it is perfectly safe and acceptable to enjoy straight
from the can.
(Or, use a can of
pure pumpkin puree
from your pantry).
I used the 100 %
pure pumpkin from Kroger and it tasted great!
Poultry, fresh or frozen Prunes, (dried without any additives or in their own juice)
Pumpkin Quail, fresh or frozen Raisins Rhubarb Roquefort cheese Romano cheese Satsumas Scotch, occasionally Seaweed fresh and dried (once Introduction Diet has been completed) Shellfish, fresh or frozen Spices, single and
pure without any additives Spinach Squash (summer and winter) Stilton cheese String beans Swedes Swiss cheese Tangerines Tea, weak, freshly made, not instant Tomato puree,
pure without any additives apart
from salt Tomato juice, without any additives apart
from salt Tomatoes Turkey, fresh or frozen Turnips Ugly fruit Uncreamed cottage cheese (dry curd) Vinegar (cider or white); make sure there is no allergy Vodka, very occasionally Walnuts Watercress White navy beans, properly prepared Wine dry: red or white Yogurt, homemade Zucchini (courgette)
I love
pumpkin lattes and have found some cafes in the city that make the lattes
from real
pumpkin puree, the
pumpkin flavor added to a creamy latte is just
pure perfection, so excited to try this recipe at home