Sentences with phrase «pumpkin puree so»

I'm so jealous of all you people who get pumpkin puree so readily.

so yummy!!!!! I used the coconut flour, and didn't have pumpkin puree so just roasted one in the oven and used that... and didn't have honey so had to use maple syrup... and still sooo good!!!! will be making this one again... has more of bread texture maybe becuase of using coconut.

Hi Everyone, This weekend I stocked up on my pumpkin puree so that means I have pumpkin recipes for you!!

During the fall I made Crock Pot Butternut Squash and Crock Pot Pumpkin Puree so I knew how easy it is to cook squash or pumpkin in a slow cooker.

I also mixed in a little pumpkin puree so they're on the softer side, which actually works perfectly well in cookie sandwich form.

Check out Averie Cooks for the recipe for this REAL pumpkin spice latte, but save some pumpkin puree so that you can also try these other real pumpkin recipes:

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.

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!

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).

I made some Pumpkin Cream Cheese last night using puree, so I subbed it.

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.

This looks so good, I wonder if you can use pumpkin puree instead of roasted pumpkins, since that's the only thing I have and I'm craving a pumpkin bread.

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

I actually found it not quite pumpkin - y enough so I added more puree.

I have a ton of pumpkins left over from Halloween and have been pureeing and baking my way through them, so I have insight.

Also, there is real pumpkin puree in it, so when you serve it to your kids they are drinking vegetables...

In this bowl I mixed plain greek yogurt, 1/2 golden delicious apple chopped and microwaved with cinnamon, some spoonfulls of pumpkin puree, some apple sauce, a blob of my Cranberry Pumpkin Butter (sopumpkin puree, some apple sauce, a blob of my Cranberry Pumpkin Butter (soPumpkin Butter (so good!)

I have a recipe for sugar free muffins using a sugar free cake mix and only pumpkin puree and they are great, so maybe more banana??

I had half a can of pumpkin puree left over from my Maple Pumpkin Donuts so I stirred a couple tablespoons in with my morning oatmeal, added a few spices, and created my new favorite opumpkin puree left over from my Maple Pumpkin Donuts so I stirred a couple tablespoons in with my morning oatmeal, added a few spices, and created my new favorite oPumpkin Donuts so I stirred a couple tablespoons in with my morning oatmeal, added a few spices, and created my new favorite oatmeal.

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

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

P.S. I sneak pureed pumpkin into tons of stuff, so I have a can in the cabinet always.

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.

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.

I have some pumpkin puree in the freezer, so I guess I'll try this one!

I mean, how often is it that you see a pizza with kabocha pumpkin puree?!? The table all agreed that the Fall Pizza sounded amazing so we ordered a large to share.

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

Hi Becky, You can use fresh pureed pumpkin, but it will likely be thinner than canned, so you may need to compensate with more flour.

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.

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.

I'm so glad I have a can of pumpkin puree in the pantry right now, b / c I'm definitely making this PRONTO.

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.

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

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.

Next add eggs, pumpkin puree, pumpkin butter, melted butter and vanilla extra to the dry ingredients and stir a few times so that everything is incorporated (about 10 - 15 stirs).

It's so easy to make pancakes with pumpkin puree.

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

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).

So in that case, if you are looking to make a broken down pumpkin puree, the amount of sugar in the recipe can be reduced.

-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-...]

So instead of using pumpkin puree, this recipe calls for applesauce which helps add moisture and lessen the need for oil.

And even though there's apparently a pumpkin shortage, I've got eight or nine quart - sized freezer bags full of my homemade pumpkin puree from last year, so I'm all set.

So take your preconceived pumpkin puree notions and toss them aside.

Luckily the pumpkin shortage is over, so the store shelves are once again stocked with cans of pumpkin puree.

This time of year there's plenty of fresh pumpkins around, so making fresh pumpkin puree is a no brainer.

It's full of pure pumpkin puree, which I crave so much every autumn.

So glad I finally got to use my pumpkin puree for something savory.

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

You can make your own pie dough or pumpkin puree, if you're so inclined, or go for the easy store - bought variety.