Sentences with phrase «pumpkin puree at»

You can snack on warm roasted pumpkin seeds, talk away the day, and make fresh pumpkin puree all at the same time!

I just loaded up on pumpkin puree at the supermarket and will definitely have to try, the color is just beautiful.

It's the time of the year when the oven doesn't have time to cool down, the entire house smells like a bakery and no one gives me the look when I buy 20 lbs of butter, 30 lbs of flour and 15 dozen of eggs and 10 cans of pumpkin puree at once!

Now you may be wondering why you'd put in the effort to do this when you could easily get pumpkin puree at the store, on Thrive Market or through Amazon.

I've used mini seltzer water jars or cans of pumpkin puree at home lots of times!

To make pumpkin puree at home, puree cooked pumpkin in a food processor.

It's the time of the year when the oven doesn't have time to cool down, the entire house smells like a bakery and no one gives me the look when I buy 20 lbs of butter, 30 lbs of flour and 15 dozen of eggs and 10 cans of pumpkin puree at once!

I might try a variation on this recipe using pumpkin puree at some point in the future:)

Learn how to roast up a giant pumpkin and create delicious, flavorful and budget - friendly pumpkin puree at home!

I bought a 3 pack of pumpkin puree at Costco and can't wait to get going on the pumpkin baking.

It's super easy to make one, so if you have time, make pumpkin puree at home.

Not exact matches

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

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).

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.

Hi Molly — Well, I roasted a halved, seeded, scooped - out pumpkin (maybe at 375 or 400) until it was tender, scraped it off it's skin and pureed the flesh.

Process it coarsely (not puree - some chunks left) and put it in a pot with diced fresh pumpkin (not puree), 26oz can of petite diced tomatoes, chicken stock and some shredded chicken or pork; bring to a simmer and throw a little minced cilantro in right at the end.

btw last year I discovered a «hard shell» pumpkin at local farm market (about 3 - 7 lbs each), it was tougher skinned than carving pumpkins, flesh is less watery and strong pumpkin flavor also assume would make puree less watery.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

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!

At first I was unsure because I've never tasted pumpkin in baked goods before, but it's good!I didn't use canned pumpkin, and pureed my own (with the skin for a deeper flavour).

Also it was hardly sweet at all (my pumpkin puree was more bitter than usual so perhaps that is why) so maybe I should have added extra maple syrup and a bit of almond milk.

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

2 cups AP flour 1 (3.4 ounce) package instant butterscotch pudding mix 2 teaspoons baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/3 cup finely chopped crystallized ginger 1 cup butter, at room temperature 1 cup sugar 1 cup packed brown sugar 4 eggs, at room temperature 1 teaspoon pure vanilla extract 1 (15 ounce) can pumpkin puree

Let's kick off Pumpkin Fall Week at Jessiker Bakes with the traditional how to make pumpkin puree from sPumpkin Fall Week at Jessiker Bakes with the traditional how to make pumpkin puree from spumpkin puree from scratch!

-LSB-...] I found another recipe by Christal at The Nutritionist in the Kitchen who serves up energy bars using the pumpkin puree that you might otherwise just toss in the garbage -LSB-...]

If using store - bought pumpkin puree, add more sugar to the caramel - at least 2 - 3 Tbs more.

If you can't find a pumpkin fresh enough to make your own puree out of (all I could find at my grocery store were the old, rejected ones), canned pumpkin will do just fine.

Pumpkins themselves are easy, but my last attempt at making my own puree was only semi successful...

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

185 g flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 tsp pumpkin pie spice (or your mix of cinnamon, nutmeg, ginger and cardamon) 185 pumpkin puree 45 g ricotta cheese 125 g butter, at room temperature 180 g brown sugar 3 eggs, at room temperature 1 tsp vanilla extract

Add in remaining cup of flour, 1/2 cup at a time (* note: you may not need all of the flour depending on the consistency of your pumpkin puree - you want your dough to pull away from the bowl, but not to get too dry.

At least I've never found pumpkin puree there

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

(And stick around — at the end of the post I'll share a few of my favorite pumpkin puree recipes!)

I live in England and we don't use pumpkins very much at all, basically they're in the shops for a couple of weeks around Halloween and that's it, and it's pretty much impossible to buy canned pumpkin puree here, so I boiled the pumpkin and then liquidised it to make the puree, and I had to make a few other substitutions for things I didn't have - I used creme fraiche instead of yogurt, dark brown sugar instead of light, and cake flour doesn't exist here so I just used plain white flour.

Canned pumpkin is generally worth buying at the store to save the trouble of making your own puree.

Add in eggs one at a time stirring after each addition followed by vanilla then pumpkin puree.

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

The beauty of these egg rolls is that they are healthier than your average pumpkin pie and they are lactose - free because of the Green Valley Organics Lactose - Free Cream Cheese (now available at Whole Foods Markets) that I mixed with the pumpkin puree.

for the filling: 455 grams (16 ounces) cream cheese, at room temperature 150 grams (3/4 cup) sugar 20 grams (5 teaspoons) lemon juice, from 1 very juicy lemon 1/4 teaspoon salt 300 grams (1 1/4 cups) heavy cream 7 grams (1 packet, 2 1/4 teaspoons) gelatin 15 grams (1 tablespoon) water 120 grams (1/2 cup) pumpkin puree 1/8 teaspoon ground cloves 3/4 teaspoon ground ginger 1 teaspoon cinnamon

If you don't have time to make pumpkin recipes, just make sure the pumpkin products you are buying at the store are free of preservatives, artificial flavors and chemicals (try organic pumpkin puree, pumpkin ice cream, maple pumpkin KIND bars, organic roasted pumpkin seeds, pumpkin granola, etc.).

We had the pumpkin spice this morning — it was a little too moist for my taste (I would cut back on the milk or yogurt next time since the pumpkin puree is also like a liquid — the liquid to oats ratio seem to work best at 2:1) I also thought the spices were a little overpowering on the pumpkin — maybe a little less clove next time?

Note: When you buy pureed pumpkin at the store, make sure the ingredient list only includes pumpkin, with no added sugar like some pumpkin pie fillings.

Though I already have recipes for Black Bean Brownies, Pumpkin Seed Brownies, brownies baked with prune puree, and brownies that require no baking at all, I'm happy to post yet another recipe for one of my favorite desserts.

I never understood why people bought canned puree at this time of year, when all those gorgeous pumpkins are in season.

cans of pumpkin puree because it was on sale thinking it would last me at least until February.

1 To make the puree, roast chunks of peeled and seeded pumpkin tossed in the oil at 190C / 375F / gas mark 5 until cooked through.

So here I am with six cans of pumpkin puree in my closet at the end of May, which is not exactly pumpkin flavored treats season.

In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition.

To make the glaze, simply whisk together the 2 tablespoons pumpkin puree with the confectioner's sugar, adding a little at a time and stirring well between each addition until all confectioner's sugar has been incorporated.