Sentences with phrase «frozen pumpkin puree»

I did a couple of batches of muffins; this one, and this one, and also processed a pumpkin, leaving behind several (and by several I mean 13) portions of frozen pumpkin puree for more muffin baking.

I used frozen pumpkin puree.

I've recently been doing a pumpkin version (I have TONS of frozen pumpkin puree in my freezer) where I just decrease the water a bit and add the puree.

-LSB-...] flavour, and still had frozen pumpkin puree from the fall in my freezer, so as soon as I saw this recipe I had to try -LSB-...]

I used the frozen pumpkin puree I had and unfortunately the soup did not retain ANY orange color.

Frozen pumpkin puree — > added to oats half way through cooking (in the microwave)-- > mixed with chia seeds, cinnamon, & raisins — > microwaved until thick

It takes a while to make (had to soften my frozen pumpkin puree first....)

I think pumpkin is my favorite fall edition to any smoothie and I like to freeze pumpkin puree and almond milk into ice cubes for a super frosty, thick shake!

My biggest tip in making this Pumpkin Spice Protein Shake is actually to freeze the pumpkin puree into cubes, using an ice cube tray.

If you are freezing pumpkin puree be sure to use the smaller cooking pumpkins (often sold as «pie pumpkins») as the ones sold for Jack O'Lanterns are very watery and not as flavorful.

Not exact matches

This is an easy recipe to prepare, but if you want an even quicker version, used canned pumpkin puree or a 12 - ounce package or frozen cooked winter squash as a base.

I use canned pumpkin puree (I always have some cubes of it frozen) but this special recipe can be made without the pumpkin as well.

My mom decided this year that we are making our entire Thanksgiving menu from scratch — she even made homemade pumpkin puree and froze it for pies on the big day!

My advice is to buy 3 to 4 small to medium pumpkins roast them puree them and keep them in small batches that you can freeze for feature dishes.

It can be pureed fruit, fresh or frozen berries, grated or pureed vegetables like carrots or pumpkin.

You know you can freeze any leftover pumpkin puree too.

Throw a spoonful or two of pumpkin puree in the blender with frozen bananas and a dash of spice, and you have pumpkin nicecream.

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

I'll often open a can of pumpkin puree, and freeze all of it — this will typically fill about two trays, with about 2 1/2 Tbsp.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

Pumpkin Pie Protein Smoothie Vegan, gluten - free, soy - free, refined sugar - free Makes 1 large serving 1 cup unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1 cup unsweetened almond milk, or other dairy - free milk 1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3 TBSP agave or maple syrup, to taste 1Pumpkin Pie Protein Smoothie Vegan, gluten - free, soy - free, refined sugar - free Makes 1 large serving 1 cup unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1 cup unsweetened almond milk, or other dairy - free milk 1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3 TBSP agave or maple syrup, to taste 1pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1 cup unsweetened almond milk, or other dairy - free milk 1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3 TBSP agave or maple syrup, to taste 1/2 tsp.

I have made these several times lately, as I froze pureed pumpkin from my fall decorations... so, even though, it's the 20th of February, and it's unseasonably warm, 75 today in Illinois, I am.making them yet again.

Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots — ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″ piece fresh ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg

In keeping with home made is best, I use pie pumpkins grown in my garden that have been cleaned, baked, pureed and frozen.

I'll then use the pumpkin right away or freeze the puree in small batches for later use.

And, for those without ready - made, frozen puree, at least most winter squashes will work in any pumpkin recipe!

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)

I'm trying to use up the last bit of last year's pumpkin puree we froze from all the Long Island Cheese pumpkins were grew before it's time to restock from this year's pumpkins.

I have all this pureed pumpkin I froze from last year's Halloween, and this looks like a fabulous way to utilize some of it.

Even if you don't have time to make a pie now, you can roast, puree and then freeze the pumpkin for later.

Pumpkin Pie Oat Smoothie Ingredients 1/4 cup pumpkin pie puree 1/4 cup vanilla greek yogurt 1/4 cup old fashioned oats 1/2 — 1 cup milk of choice 1/2 frozen banana 1Pumpkin Pie Oat Smoothie Ingredients 1/4 cup pumpkin pie puree 1/4 cup vanilla greek yogurt 1/4 cup old fashioned oats 1/2 — 1 cup milk of choice 1/2 frozen banana 1pumpkin pie puree 1/4 cup vanilla greek yogurt 1/4 cup old fashioned oats 1/2 — 1 cup milk of choice 1/2 frozen banana 1/2 tsp.

* if you don't have time to roast, cube, and freeze your pumpkin ahead of time there's always the option of using canned pumpkin puree.

I cooked and pureed the pumpkin then froze it in 1 cup measurements.

* Sniffle * I just used the last of my frozen roasted pumpkin puree from the Fall pumpkin harvest But oh looky here — the pumpkin puree was sure put to yummy use!

I had a few cans of organic pumpkin puree, all my baking staples, and a big bag of frozen over-ripe bananas (any banana that is «almost too brown» gets peeled and chucked in the freezer bag).

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!

Add frozen bananas and pumpkin puree to a food processor along with the pumpkin pie spice and begin to process.

In which case we recommend subbing 1/2 cup of puree and using a frozen banana or even some ice instead of frozen pumpkin.

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!

Come fall, I always have frozen pumpkin or a jar of pumpkin puree on the go.

-LSB-...] more than a bag of frozen (or can of) pumpkin puree away from some pumpkin - y treats come fall, and this looks like the next must.

Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

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

Recipe: Caramel Maple Pumpkin Tarts Save Print Author: Whitney Ingredients 1 C Pumpkin Puree 12 Tart Shells, frozen 1 Egg 6 oz Evaporated Milk C Maple syrup 1 tsp Pumpkin Pie Spice 1/3 C...

While the kids and hubby aren't looking add one single size serving of Square One frozen organic pumpkin puree to the pot with the noodles.

I like to bake and puree a lot of pumpkins in autumn and then freeze the puree in 2 - cup containers to use throughout the year.

Healthy Strawberry Pumpkin Shake This healthy shake is made with frozen strawberries, pumpkin puree and almonPumpkin Shake This healthy shake is made with frozen strawberries, pumpkin puree and almonpumpkin puree and almond milk.

Add frozen bananas and pumpkin puree to a food processor along with the pumpkin pie spice and begin to process.

I recommend making pumpkin puree in large batches and freezing it so you'll have it on hand as needed.