Sentences with phrase «half cup of pumpkin puree»

I had a cup of pumpkin puree in the freezer just begging to be used and I also had... Continue Reading

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?

I just happen to have a 1/2 cup of pumpkin puree waiting in the freezer for a recipe like this.

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.

You want to end up with 1/2 cup of pumpkin puree when you're done.

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

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.

One cup of pumpkin puree supplies 3.4 grams of iron.

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.

What do you do when you have just a 1/2 cup of pumpkin puree leftover looking at you sadly?

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

1/2 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

Depending on the consistency of your pumpkin puree, you may need to add anywhere from 1 to 1 1/2 cups of pumpkin puree.

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!

I already had 2 cups of pumpkin puree measured and in the food processor because I was going to make pumpkin pie — but then decided 4 pies in 2 weeks was enough, so I went looking for «something else» to do with pumpkin.

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.

They don't have any oil either since there's an entire cup of pumpkin puree in there for moisture.

Finally add in 2 cups of pumpkin puree and stir until well mixed.

You should get about 3 cups of pumpkin puree from a 6 - to 8 - inch pumpkin.

For reference, one 15 - ounce can of pumpkin contains 1 3/4... MORE cups 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.

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-

Adding in a whole cup of pumpkin puree adds a touch of sweetness that creates balanced flavors and a wonderfully moist cornbread.

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.

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 started with a 4 kg pumpkin, and was left with around 8 cups of pumpkin puree.

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.

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?

I roasted two pie pumpkins and ended up with about 6 cups of pumpkin puree.

In a separate bowl I mixed 1 heaped cup of pumpkin puree, 1/2 cup evaporated milk, 1 egg, 1 1/2 tsp vanilla.

* This recipe will fill several KONGs depending on the size used Ingredients: 4 - 5 whole carrots 1 cup of pumpkin puree 1/2 cup unsweetened dried cranberries 1 cup applesauce 1 cup... [Read More]

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?

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.

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!