Sentences with phrase «pumpkin puree work»

Pumpkin puree works beautifully as an egg substitute in a recipe like this (incidentally, lots of other fruit and veggie purees do as well, in case you're interested in some experimentation).

I hope pumpkin puree works well!

I don't know why but pumpkin puree works seamlessly in chili to create a silky broth.

The pumpkin puree worked and is delicious, but I had to change the following: I used a can of organic pure pumpkin which is 425grams.

1 cup squash puree (a canned squash, yam, or pumpkin puree works great or you can make your own, see recipe below)

Pumpkin puree works especially well with hummus.

Not exact matches

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?

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

It's slightly thinner than most canned pumpkin purees and worked perfectly in this recipe.

If it works, then I will make a big batch while pumpkin puree is on sale.

It would probably work, but it may be a little watery, since pumpkin puree is thicker than applesauce.

Well, you know I'm not a fan of pumpkin but I'm thinking some butternut squash puree would work too.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

Fruit & Veggie Packed Mini Muffins makes 4 1/2 dozen mini muffins 2 eggs 1 C sugar 1/2 C vegetable oil 1 C applesauce (unsweetened / no sugar added kind) 1 C steamed and pureed winter squash (butternut or acorn work well) 3 C flour 1 Tbsp pumpkin pie spice 1 tsp baking soda 1/2 tsp salt 1 1/2 Tbsp ground flax seeds 1 C shredded carrots 1 large Granny Smith apple, peeled and shredded 2/3 C raisins

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.

Which recipe works best if I add pumpkin puree?

I used real pumpkin for this recipe (baked and pureed), and though it worked, it required almost twice the baking time.

:D Variations to this Bread: Tried and worked: Olive loaf Onion Bread Cardamom more cinnamon Good but not tried yet: Add Pecans Add Raisins Add Pumpkin Puree (I like adding fine black pepper to this ingredient for muffins!)

What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut

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

I used butternut squash puree, but pumpkin, acorn, kabocha, or any thick winter squash puree will work.

If you are not a fan of butternut you can use pumpkin puree instead and it should work well.

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.

2 c of quick cooking oats 1/4 c of brown sugar 1 tsp of cinnamon 1/4 tsp of pumpkin pie spice 2 tbl of slivered almonds (any nut would work) 1 tsp of baking powder 1 tsp of vanilla extract 1.5 c of almond milk (vanilla) 1/2 c of pumpkin puree 1 egg, beaten Cooking spray

Combining coconut milk, pumpkin puree, maple syrup, and sweet spices, this ice cream is a fall treat, on its own or served over a warm dessert.You can cook a fresh pumpkin for this recipe if you like, but canned works just fine.

I really want to try using my own homemade puree with your recipe, but I just read a post about making pumpkin puree from scratch, its seems like a bit of work... now I think I'll just stick with the good ole» canned stuff.

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?

-- 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.

Hi Molly, I don't think you can leave out the banana, it needs it for the consistency and for the batter to work, but, you could substitute with a fruit that has a different texture, pumpkin puree for example.

It was nice & moist, rose up like any other pumpkin bread (I've seen some vegan loaf breads made by experienced vegan bakers that don't rise & won't get that domed top & «fissure» that a bread like this should have, not to mention being too dense & having a weird «vitamin - y» taste, but this wasn't like that) Definitely gonna make it for the thing for work, I think it'll be a hit, & it was definitely easy to make - the only thing I had to buy that I didn't already have was a can of pumpkin puree, & it was inexpensive to make.

After onions are clear, add in pumpkin puree and roasted carrots (boiled or cooked carrots work too).

Canned or homemade pumpkin puree will work.

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!

The other day, I mixed protein powder (Sun Warrior) with pureed pumpkin and baked it, and it worked!

115 grams (8 tablespoons) unsalted butter (that's 1 stick to Americans) 170 grams gluten - free all - purpose flour 1 teaspoon psyllium husk 1 teaspoon baking soda 1/2 teaspoon Saigon cinnamon 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon kosher salt 140 grams (about 1 cup) brown sugar 150 grams soft goat cheese 240 grams (about 1 cup) roasted kabocha squash puree (see below) 1/2 cup milk (you can use any milk that works for your family) 1/3 cup maple - roasted pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2 tablespoons raw sugar (optional)

I have some homemade pumpkin puree tucked away — do you think it would work, or would the difference in texture (pureed vs. grated) cause problems?

This recipe is a work of art and even though it's six in the morning here I am tempted to go and make these ASAP as I have huge amounts of pumpkin puree laying around ready to be used for pumpkin goodies.

Naturally, pumpkin puree manufacturers had limited resources to work with and therefor were only able to produce a limited amount of pumpkin puree.

1 cup sweet potato puree (pumpkin would work too - this is usually easy to find around Fall time, just look for canned sweet potato or pumpkin)

It was gratifying to see that all the work that went into reducing the pumpkin puree for Flour's filling and making my own condensed milk for BraveTart's custard didn't go to waste — the interesting thing about the top 3 (and even top 6) scores, however, are how different they are.

pumpkin pie spice * * If you don't have pumpkin puree, unsweetened applesauce also works nicely here.

For packing meals to work I've got plenty of reusable containers I'm happy with, it's more like when I roast up a bunch of pumpkin puree or apple sauce to freeze what do I do with that if I don't use freezer bags?

What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut

* If you don't have pumpkin puree, unsweetened applesauce also works nicely here.

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

If you don't have the time (or plain old just don't want to) to roast and puree squash, tinned pumpkin puree would work equally well.

There is just something about how savory meat works so well with the sweet pumpkin puree and spices.

:) Homemade pumpkin puree should work but my problem with the homemade stuff is that the liquid content varies so much.