Sentences with phrase «own pumpkin puree»

Muffins, cakes, and breads are the perfect opportunity to make the swap to pumpkin puree.

But canned pumpkin puree is fine.

You can always use slightly less oats if you prefer, although you need the oats to help soak in with the pumpkin puree.

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 have never tried this recipe with pumpkin puree before but I imagine that would taste delicious as long as it's thick and enough and the same consistency as the sweet potato!

A while back I made a pumpkin puree and coconut dressing for a salad because I hate leftovers and they were sitting in the fridge.

We didn't have any sweet potatoes left so I used home made pumpkin puree instead, which was a pretty smart idea as I'd say so myself, because they came out great!

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

Do you think subbing some pumpkin puree for the mashed bananas would work at all?

Add in the spices, pumpkin puree and coconut sugar and cook for another minute.

Is pumpkin puree something you buy in a jar or can I use the flesh of an actual pumpkin?

hi Ella, for halloween, do you think these would work if you substituted pumpkin puree for the sweet potatoes?

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.

It's wonderfully warming and comforting, with sweet hints of cinnamon, vanilla, nutmeg and ginger, which perfectly infuse with the pumpkin puree and coconut sugar to create happiness in a bowl!

If you are making your own pumpkin puree, simply peel the pumpkin, roughly chop it into chunks and steam for 25 minutes until soft.

The secret ingredient is pumpkin puree, making this a real winter shake.

Our favorite Snickerdoodle Recipe gets a fall makeover with the addition of pumpkin puree and pumpkin pie spice!

I haven't tried it personally, but I believe some people have had success with pumpkin puree in place of applesauce.

Add the rest of the wet ingredients (pumpkin puree, almond milk, maple syrup, molasses, vinegar and vanilla) to the medium - size bowl.

I highly recommend using real pumpkin puree and saving the pie filling for a milkshake where it'd be easy to blend in!

Pumpkin Spice Bark combines coconut oil, pumpkin puree, Justin's vanilla almond butter and festive fall flavors for a sweet treat that only tastes indulgent!

This 10 - minute foolproof fudge recipe makes the most delicious chocolate fudge, paired with pumpkin puree and smooth peanut butter.

Start by making some pumpkin puree.

Can I just add pumpkin puree, cinnamon, and nutmeg to brownie mix??

I did not find any squash in my local store at the time of year I wanted to make the dish, and so I substituted pumpkin puree (it was the closest thing available).

4 tablespoons butter 1/2 cup light brown sugar, lightly packed 1/2 cup pumpkin puree 3 tablespoons heavy cream 3 tablespoons corn syrup (or brown rice syrup) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt

Combine 1 1⁄2 cups sugar, shortening, pumpkin puree, eggs, milk and vanilla in large bowl.

I used about a C of Whipped Cream Cheese, 1 small can of pumpkin puree and about 2 TBS of powdered sugar.

In a large bowl combine the pumpkin puree, applesauce, maple syrup, flax, salt, cinnamon, and nutmeg.

You can also use pureed pumpkin as a replacement for both the eggs and the oil in brownies (if using a boxed mix, just add a can of pumpkin puree and bake as directed).

Made with coffee, milk, maple syrup, pumpkin puree, pumpkin pie spice, and a convenient latte in a can.

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

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!

Instead of the pumpkin puree, I included sweet potato (which I find is underused in fall baking).

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

3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % milk

I've been wanting to make cinnamon rolls for weeks now and now I chance upon these which look really good - great recipe, love the inclusion of pumpkin puree.

It's OK if I love pumpkin and want to keep posting pumpkin recipes, it's OK if I eat pumpkin puree by the spoonful, it's OK if I've ordered can, upon can, of organic pumpkin puree from SPUD as of late.

Beat in pumpkin puree (mixture may appear curdled).

salt 1/2 cup butter, softened 1 cup white sugar 1/2 cup brown sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2 -2 cups white chocolate chips

I slightly adapted what you had below by swapping out the bananas for pumpkin puree and I added some cardamom.

1 cup vegetable oil 2 2/3 cups sugar 4 eggs 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)

I'm pretty sure you'd have all hard side - eyed me if I shared it back in February, when I was really keeping myself from cracking open a can of pumpkin puree and just going for it.

In a change from my regular Almond French Toast, I thought I'd try something new and mix some of my leftover pumpkin puree into the batter.

The resulting massive batch of pumpkin puree will have me eating pumpkin for the rest of the year.

They're full of good - for - you ingredients like dates, pumpkin puree, and flax, but the end result is a tasty cake.

I've been adding pumpkin puree for a fall feel!

Swap out your go - to with this pie - inspired oats recipe; it packs actual pumpkin puree, which is high in fiber, low in calories and brimming with vitamin A, an underestimated vitamin that promotes healthy skin, boosts immunity and helps synthesize protein.

Almond Flour — Tapioca Flour — Coconut Flour — Pumpkin Puree — Baking Powder — Pumpkin Pie Spice — Honey — Coconut Palm Sugar

This is even easier than pumpkin bread, although I'm not sure how easy it is to buy pumpkin puree where you are.