Sentences with phrase «pumpkin puree because»

I'm glad you included how to make your own pumpkin puree because you can't get the cans in Australia.

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

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

Can I use canned pumpkin puree because I don't have fresh pumpkin?

Not exact matches

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!

That recipe really needs the almond butter to bind them but THIS recipe holds together beautifully because pumpkin puree is a terrific binder.

Camilla must know how much I love pumpkin because today she's teaching us all how to make our own pumpkin puree — no more of that canned stuff, this is the real deal!

I used fresh pumpkin puree instead of canned pumpkin, which I would recommend because it is fresher and gives more texture.

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 just made this for the first time because I had some leftover canned 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).

I did think I have to label things more, because I defrosted what I thought was crushed tomatoes from my Mom's garden and was going to make home made pasta sauce, and it was pureed pumpkin!

I went with pumpkin simply because we had some pumpkin puree leftover from pumpkin pancakes a few days ago.

Pumpkin puree isn't hard to make; it's just a little cumbersome because you have to deal with the whole pPumpkin puree isn't hard to make; it's just a little cumbersome because you have to deal with the whole pumpkinpumpkin.

You could also try swapping the pumpkin puree with mashed banana or silken tofu, but I can't say how it'll turn out because I haven't tried it.

I purchased a can of pumpkin puree not too long ago, because I wanted to get out of the «pumpkin is gross» frame of mind that I have always been in (even though I'd never tried a pumpkin dessert in my life).

I think it might have something to do with the pumpkin puree you're using because this happened before when you made my pumpkin pancakes.

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.

The brownie batter calls for pumpkin puree, smooth almond or cashew butter, cocoa powder (unsweetened), and protein powder, and the frosting calls for chocolate protein powder, granulated sweetener (like stevia powder), nut butter (cashew or macadamia works well because they're nice and smooth), and vegan milk of choice.

Because canned pumpkin is so inconsistent, I use fresh pumpkin puree for all of my pumpkin desserts.

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.

I halved the recipe for 4 people but used the full amount of spices and used fresh pumpkin roasted and pureed - just because I had some on hand.

I added pumpkin puree so as not to ruin the consistency by leaving out the persimmon pulp and I added sweetened dried cranberries because apple and cranberry is a winning combination.

Specifically pumpkin in its pureed form because the canned variety tends to get a bad rep for reasons I still don't understand.

The reason I'm sharing this recipe is because in the past I've never been forced to make my own Homemade Pumpkin Puree.

I skipped the pecans because of nut allergies in the family and I used homemade pumpkin puree.

I've got ta roast up a pumpkin this weekend and get down to business, because as an expat I seriously paid $ 10 for a can of pumpkin puree yesterday.

I used pureed butternut squash instead of pumpkin because we had some leftover.

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.

This more or less worked (mostly thanks to B2 putting his foot down on random Amazon purchases and the fact that we just had no room, lest we start storing kitchen appliances in our bathroom) but I also pretty much immediately found ways to bend the rule, i.e. the SPAM slicer is okay because it can also slice tofu, and the potato ricer can also make excellent pumpkin puree — clearly bi-taskers!

Also, you might be able to get away with replacing the full fat coconut milk with equal amounts of light coconut milk, because the pumpkin puree makes this stuff super thick and creamy.

I used butternut squash puree because in a country that doesn't celebrate thanksgiving finding canned pumpkin puree is basically impossible (believe me I've tried)-- so needless to say I have been roasting a lot of gourds lately.

This roasted cauliflower soup came to be because I was craving a creamy pureed soup and was out of zucchini (for my vegan zucchini soup), pumpkin (for my creamy vegan pumpkin soup) and red peppers for my vegan roasted red pepper soup.

Additionally, because these pumpkins are used to produce sweet purees for pies and cakes, the sweeter sugar pumpkins can be selected for and cultivated.

I'm pretty sure I should've grown a pumpkin patch... or bought stock in pumpkins or something, because I've been using pumpkin puree in everything!

I HAD to try earlier this week because they looked so delish and did not have applesauce on hand, so subbed pumpkin puree and they were great.

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-

Mine didn't end up wet because I use home - made pumpkin puree and squeeze any liquid out before using it.

Note: This should be stored in the fridge because it has pumpkin puree in it.

I have been trying this recipe for a while and failed many times since this recipe is totally flourless and super healthy yet the batter is slightly sticky because of the inclusion of pumpkin puree mixed in with almond flour.

They cut some corners here by using pumpkin puree for the pumpkin flavoring, a banana for added flavor and texture, and the ever - present coconut milk that you should basically keep a supply of if you like ice cream because it's used in just about every Paleo ice cream recipe worth trying.

This pumpkin pie is almost raw because I made my own pumpkin puree, and that required some roasting action in the oven.

I processed a pumpkin last week because I needed pumpkin puree for our delayed Canadian Thanksgiving festivities in Stockholm.

I either have to make homemade pumpkin puree, which I won't do because moisture content varies too much and I never know how much liquid to drain, or buy imported canned pumpkin from the American section of a department store.

I tend to add the skins to my homemade pumpkin puree though for added nutrients and flavor because I think the skins are in the canned stuff too.

This muffin recipe is a bit different because it doesn't use pumpkin puree, but instead uses raw, unsalted pepitas, otherwise known as pumpkin seeds.

I just added 1/4 cup more flour because the puree had a bit higher water content, substituted 1/4 cup brown sugar and 1/4 cup white, and added a bit of pumpkin pie spice.

I sub applesauce in mug cake s with mashed banana or pumpkin puree all the time (because who opens an applesauce cup and takes 2 T and leaves the rest?

The only difference is I used 2 tbsp of pumpkin puree instead of the almond milk because I love pumpkin.