Sentences with phrase «pumpkin puree does»

Keep in mind pumpkin puree doesn't have much flavor, so you might want to taste the batter and adjust your spices accordingly... maybe add a little more almond butter too.

but one question: what brand name of pumpkin puree do you get?

and what kind of pumpkin puree did you use?

I was a bit suprised how moist the dough was as I was working with it, but I suppose that's just the pumpkin puree doing it's work.

Not exact matches

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!

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

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

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).

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.

It is packed with real pumpkin puree, those classic pumpkin pie spices (if you don't have a pre-blend, which I got from Trader Joe's, then mix together two - parts cinnamon to one - part of each cloves, allspice and nutmeg), and subtly sweetened with maple sugar.

sooo im planning on making this tomorrow but where i live we do nt have canned pumpkin puree..

Do I use 2 cups of the chicken stock to prepare the quinoa, then add the remaining 1 cup to the pumpkin puree?

Using homemade pumpkin puree in your recipes is not only totally easy, but it can be done right in the comfort of your own home.

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.

Do you have a method for making the puree from pumpkin flesh?

2 cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips

I didn't have an appropriately ripe bananas, so I swapped 1 cup of pumpkin puree for the bananas.

Why do you think making pumpkin puree is too much work?

That reminds me: Does anyone have suggestions for my remaining 5 or so cups of pumpkin puree?

how did you make a puree of the pumpkin... could i sub butternut squash for the pumpkin....

Like others, I didn't get a strong pumpkin flavor (used 1.5 cups of fresh puree), but also like others, I didn't care one bit.

I used the frozen pumpkin puree I had and unfortunately the soup did not retain ANY orange color.

It was tricky to get the ingredients here (black beans & sherry vinegar in particular, and also I don't know that I've ever seen pumpkin puree in cans, but I made some with no problem).

Don't use any oil, butter or water — the pumpkin puree replaces all of that (so technically, this is a healthy brownie...).

Do you think I could use butternut squash for the puree instead of the pumpkin?

I do like to make my own pumpkin puree when I can and you can find a step by step tutorial here!

That way I don't have to open a second can of pumpkin puree!!

But I don't want to be totally out of pumpkin ideas (or cans of puree) by the time October hits, so I'm going to try to tone it down a bit next week.

It really adds a lot of flavor to the dish, but canned pumpkin puree will do the trick too.

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).

It does have pumpkin seeds aka pepitas but no pumpkin puree!

I would probably use a little less pumpkin puree, like 2 tablespoons less so that they don't come out overly moist.

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!

Didn't know if puree was something very different from the canned pumpkin.

If you do end up using canned pumpkin puree, I recommend buying one that is organic and BPA - free if possible.

Seems like you've got the hang of it brilliantly — ah wait, did you try Pumpkin puree?

Hello, where did you find pumpkin puree?

You can use store - bought pumpkin puree if you don't feel like making your own, but you might need to increase the sugar in that case.

In a large bowl, mix together the cooked onions (don't bother washing the skillet), mashed potatoes, bacon, pumpkin puree, egg, salt and pepper.

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.

Canned pumpkin puree is really great for you, and way way way less labor intensive than roasting and pureeing your own pumpkins (although if you do that, more power to ya).

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).

* If you don't have pumpkin puree, you can sub it out for additional applesauce.

You want to end up with 1/2 cup of pumpkin puree when you're done.

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.

Plus, no way do I have an hour plus to waste roasting, peeling and pureeing pumpkin before actually getting to the soup making portion of the evening.

Once the flatbreads are done baking, spread a layer of pumpkin puree over the flatbreads.

I knew I could make my own pumpkin puree, or carve out a spooky design (although I don't celebrate Halloween), but I wanted MORE.

Where did you find pumpkin puree?

I've recently been doing a pumpkin version (I have TONS of frozen pumpkin puree in my freezer) where I just decrease the water a bit and add the puree.