* To make you own pumpkin puree, preheat the oven to 400 degrees F. Cut your own small to medium
size sugar pumpkin in half or into fourths and reserve the pumpkin seeds for later.
Not exact matches
Bite -
sized chewy
pumpkin - flavored cookies that are low in
sugar and made with gluten - free buckwheat flour.
Combine
pumpkin, 2 eggs, 1/3 cup white
sugar and condensed milk in a medium
size mixing bowl.
For the
pumpkin filling, roast one small
sugar pumpkin (cut in half, seeds removed) cut - side down on a baking sheet lined with parchment in the oven at 350F for 25 - 35 minutes (depending on the
size of your
pumpkin).
1/4 cup plus 2 tablespoons
sugar free caramel ice cream topping, divided 1 graham cracker pie crust 1/2 cup plus 2 tablespoons pecan pieces, divided 1 cup cold 1 % milk 2 packages (4 - serving
size) vanilla
sugar - free, fat - free instant pudding 1 cup canned
pumpkin 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 tub (8 ounce) light whipped topping, thawed, divided
Butternut
Pumpkin Bisque Ingredients: • 1/2 litre chicken stock • 1 regular butternut pumpkin • 3 medium - sized potatoes • 2 onions • 2 tbsp olive oil • 2 tbsp brown sugar • A dash of cinnamon to taste Met
Pumpkin Bisque Ingredients: • 1/2 litre chicken stock • 1 regular butternut
pumpkin • 3 medium - sized potatoes • 2 onions • 2 tbsp olive oil • 2 tbsp brown sugar • A dash of cinnamon to taste Met
pumpkin • 3 medium -
sized potatoes • 2 onions • 2 tbsp olive oil • 2 tbsp brown
sugar • A dash of cinnamon to taste Method: 1.
In a medium
size bowl add the
pumpkin puree, white
sugar, salt, cinnamon, and cloves.
In a medium
sized bowl, mix together egg,
pumpkin puree,
sugar, spices, and salt.