Sentences with phrase «pumpkin puree as»

Not to mention a great way to use any leftover pumpkin puree as you mentioned Thanks for linking this up at the Happiness is Homemade Linky Party!

I started using pumpkin puree as a tomato sauce alternative a couple years ago and I love it!

Okay, so it's in the oven... but a few creative substitutions had to happen: couldn't find chestnut puree or chestnuts... so I put in pumpkin puree as I thought it would be nice and heavy, and I actually put in some chickpeas instead of the chestnuts.

-- I have tried this recipe using homemade roasted pumpkin puree as well as several different brands of pureed pumpkin (BPA free)-- some are watery than others, but they've all worked very well.

The recipe gives both types of pumpkin puree as options.

Now, to make our lives easier we really do not have to make our own pumpkin puree as there are excellent brands of canned pure pumpkin on the market today.

To make our lives easier we really do not have to make our own pumpkin puree as there are excellent brands of canned pure pumpkin on the market today.

I do not can pumpkin puree as currently the USDA does not recommend it anymore due to the low acid of the product, the variations of thickness of pureed squashes, etc..

These waffles are made with pumpkin puree as a wintery addition, and they're so yummy!

The recipe calls for Almond milk and pumpkin puree as the main ingredients along with coffee of course.

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 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!

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!

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.

Lydia, pumpkin pie filling has sugar and other ingredients mixed in and doesn't have the same texture as puree since it's been doctored up.

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).

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.

COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or coconut oil 1/4 cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

The jack - o - lantern puree is basically the same as the sugar - pumpkin puree.

Oh, and i should've read the bit about where you pureed the pumpkin more carefully because as much fun as it was, it was such a mess and i couldn't taste the difference in the cupcakes i made either.

I pureed baked butternut squash in place of the pumpkin otherwise I followed the recipe as written.

The batter, laden with pumpkin puree and spices such as cloves, ginger and cinnamon, gets swirled in the pan with a cream cheese - egg yolk mixture.

I actually use pureed squash a lot of the time in place of pumpkin in all of my pumpkin recipes: I think it tastes better than pumpkin and I like the consistency better, it isn't as thick.

We are closing in on pumpkin season, so consider Pork Loin with Pumpkin Puree & Pecorino as the star of your next dinnerpumpkin season, so consider Pork Loin with Pumpkin Puree & Pecorino as the star of your next dinnerPumpkin Puree & Pecorino as the star of your next dinner party.

Having bought 3 large pumpkins and a few sugar pumpkins, as well as some cans of pure pumpkin puree, I knew I had enough ingredients to start off.

Add pumpkin puree and vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper.

Pumpkin puree increases its vitamin content as well.

Pumpkin puree has a lot of moisture, and as a result these pancakes bake up to be so wonderfully soft and moist.

I added both pumpkin puree and apples as well as a few other spices to give it that Autumn warmth I'm so very fond of.

Add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves and mix until well combined, scraping down the sides as necessary.

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.

Love the little Japaneses pumpkins so this will be perfect for breakfast, planning to add a pinch of cardamom (something else I love the taste of)-- I also make my own puree but I make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to leek out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.

Next time I will add some pumpkin spice to it as well as more pumpkin puree =)

Notes on the recipe: As suggested in this post, I recommend making your own pumpkin puree if you can.

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.

It's easy to add some pumpkin puree to your rolled oats as you cook them on the stove.

I'm going to be trying this with Pumpkin puree and fine Black pepper as I've made muffins with these two ingred's that were out of this world good!

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).

I am partial to it rather than pumpkin puree, as it adds lots of flavor and golden color, but no additional un-needed nor unwanted moisture which requires additional flour and, hence, a heavy biscuit.

-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-...]

A layer of fresh pumpkin puree serves as the sauce on this gluten - free flatbread recipe.

I've also added cinnamon, ginger and allspice to my waffle mix, but you can go as crazy as you like with the spices (I'm thinking pumpkin pie spice to tie in with the puree as my next experiment).

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.

Hi Meg, Canned pumpkin is the easiest, although if you have fresh pumpkin you can puree it, just be sure to remove as much extra liquid as possible.

-LSB-...] easy enough but baking with beet puree isn't as easy as baking with pumpkin or butternut squash purees.

For the filling: 8 ounces vegan cream cheese (such as Kite Hill) or cashew cream cheese (see below) 1 (15 - ounce) can organic pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon nutmeg 1/2 cup coconut palm sugar

Pumpkin Whoopie Pies (Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito as seen on Culinary Concoctions by Peabody) Ingredients 3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp ground ginger 1/2 tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla Pumpkin Whoopie Pies (Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito as seen on Culinary Concoctions by Peabody) Ingredients 3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp ground ginger 1/2 tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla pumpkin puree 2 large eggs 1 tsp vanilla extract

But if it's unavailable, I've found this page that explains both how you can make your own pumpkin puree, and also what you can use as a substitute.

Canned pumpkin may also be labeled as pumpkin puree, and should be found at your local grocery stores this time of year.