Sentences with phrase «not pumpkin pie»

When purchasing canned pumpkin for this recipe, be sure to buy pure canned pumpkin puree, not pumpkin pie filling.

Give your adult cat 1/2 -1 teaspoon of plain canned pumpkin (not pumpkin pie filling) or of fresh pumpkin baked until soft.

A small spoonful of canned pumpkin, not pumpkin pie mix, added to your dog's food offers additional health benefits.

Please note that the form of pumpkin recommended is pumpkin puree, not pumpkin pie filling, which is far too sweet and sugary for most pets.

Offer your pet a spoonful of pumpkin puree, not pumpkin pie filling.

Give your pet a slice of apple or a teaspoon or two of canned pumpkin (not pumpkin pie mix).

Missing Link for nursing mama dogs • Prepaid gas cards (for veterinary transports) • Pure canned pumpkin, (not pumpkin pie mix) • Fence Repair Services • Rolls of paper towel • Puppy «wee wee» pads • Raffle items or items for Silent Auction fundraising • Martingale collars, all sizes

Make sure that this is plain pumpkin and not pumpkin pie filling.

While fresh pumpkin is perfectly safe for your pooch, most sources agree that canned is best — just make sure that you buy 100 % pumpkin and not pumpkin pie filling!

Make sure you use pumpkin puree, and not pumpkin pie filling (which is already pre-spiced and sweetened).

You can make homemade pumpkin puree using pie pumpkins, or use canned puree (not pumpkin pie filling) for this recipe.

Just make sure it's the 100 % pumpkin puree and not the pumpkin pie canned!

In another bowl whisk together 1/2 cup pumpkin puree (not pumpkin pie filling,) 1/2 cup pure maple syrup (not pancake syrup,) 1/4 cup melted coconut oil, and 2 teaspoons vanilla.

29 ounce can pumpkin puree (Not pumpkin pie filling) 12 ounce can evaporated milk 1 cup sugar 2 teaspoons cinnamon 1 teaspoon nutmeg 3 eggs, beaten 1/2 teaspoon salt 1 box yellow cake mix, about 3 cups (You can make your own cake mix if you prefer.

But if it absolutely refuses to come out, a little raw canned pumpkin (not pumpkin pie filling) will do the trick.

-LCB- Not pumpkin pie filling! -RCB-

It's not pumpkin pie, but if you scoop out a baked sweet potato and then mix it with some pumpkin pie spices and a teaspoon or two of brown sugar, you get many of the same flavor notes as pumpkin pie without the huge fat and sugar load of a pumpkin pie.

(Just make sure it's plain pumpkin and not pumpkin pie filling!)

Use pure pumpkin puree in the recipe, not pumpkin pie filling.

I would love your bread recipe since my hubby's not a pumpkin pie fan.

If you are down to only store bought, canned pumpkin, make sure it's just pumpkin, not the pumpkin pie...

You can absolutely use canned puree; just make sure you buy pumpkin puree and not pumpkin pie filling!

Then I was at Starbucks during a long shift at work and got a cake pop, and thought, why not pumpkin pie on a stick?

When purchasing canned pumpkin for this recipe, be sure to buy pure canned pumpkin puree, not pumpkin pie filling.

Make sure it is a hundred per cent or pure, unsweetened pumpkin puree you're using — not pumpkin pie filling.

You can try replacing it with another puree, such as canned pumpkin puree (not pumpkin pie mix).

1 — 16 ounce carton heavy cream 2 cups sugar (I use organic pure cane sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4 cup cornstarch 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)

can pumpkin puree (not pumpkin pie mix) 14 oz.

(Just make sure it's plain pumpkin and not pumpkin pie filling!)

The recipe starts with canned or boxed pumpkin, but be sure to get the pumpkin puree, not the pumpkin pie (sugar).

Make sure you purchase pure pumpkin not pumpkin pie filling and plan on a secondary use for your left over pumpkin.

I can't find it in stores, n some recipes say not pumpkin pie filling.

As a note — make sure you're using pure pumpkin here and not pumpkin pie filling.

Just make sure it's not pumpkin pie filling as that's usually what's loaded with sugar.

Serves 1 Time: 5 Minutes Ingredients: 1/4 cups oats 1/4 cup 100 % pure pumpkin (not pumpkin pie filling) 1 cup of filtered water 1 1/2 tablespoons of honey or other sweetener 1/4 teaspoon pumpkin pie spice 1/2 tablespoon chia seeds 1/2 tablespoon chocolate chips

1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.

I am not a pumpkin pie fan so this is a great recipe for me.

If you use canned pumpkin, make sure you get one that is just pumpkin, not pumpkin pie filling.

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) * **

Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.

Just make sure you are buying sodium - free, sugar - free 100 % pumpkin — not pumpkin pie filling!

1 cup granulated sugar 1 cup brown sugar, packed 1/2 cup instant Jello pumpkin spice pudding (or if you have Jello's instant vanilla pudding mix) 1 cup canned 100 % pumpkin, not pumpkin pie mix!

Next is pumpkin puree (NOT the pumpkin pie filling with added spices / sweetener) and almond milk.

when * I * got it, it was called» Linda's Pumpkin Crunch» and used only cinnamon, not pumpkin pie spice.

3/4 cup sugar 1/2 teaspoon salt 1 1/2 teaspoon cinnamon (or pumpkin pie spice, if you prefer) 2 large eggs 15 ounces canned pumpkin (not pumpkin pie filling) 12 ounces evaporated milk

1 and 1/2 cups (190 grams) all - purpose flour (spooned and levelled) 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cloves 1/2 teaspoon salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml) canola or vegetable oil 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 2 large eggs 1 teaspoon vanilla

My husband's not a pumpkin pie fan, and I have a can of pumpkin that I've been wanting to do something fun with.

INGREDIENTS 1/2 cup pumpkin puree (not pumpkin pie filling) 1/2 cup coconut sugar 2 Tbs.

As you know i am not a pumpkin pie fan so i have been looking for other pumpkin recipes and this is a keeper.

I am not a pumpkin pie fan so this is a great alternative for a dessert.