For this recipe, I used the last of
my sugar pumpkin puree.
Not exact matches
Add in the spices,
pumpkin puree and coconut
sugar and cook for another minute.
It's wonderfully warming and comforting, with sweet hints of cinnamon, vanilla, nutmeg and ginger, which perfectly infuse with the
pumpkin puree and coconut
sugar to create happiness in a bowl!
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.
4 tablespoons butter 1/2 cup light brown
sugar, lightly packed 1/2 cup
pumpkin puree 3 tablespoons heavy cream 3 tablespoons corn syrup (or brown rice syrup) 1/2 teaspoon
pumpkin pie spice 1/4 teaspoon kosher salt
SOURCE Adapted from the
pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g)
sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato
puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
Combine 1 1⁄2 cups
sugar, shortening,
pumpkin puree, eggs, milk and vanilla in large bowl.
I used about a C of Whipped Cream Cheese, 1 small can of
pumpkin puree and about 2 TBS of powdered
sugar.
3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown
sugar 1 cup
pumpkin puree 2 tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % milk
Butternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated
sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash
puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons
pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt
salt 1/2 cup butter, softened 1 cup white
sugar 1/2 cup brown
sugar 1 cup canned
pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2 -2 cups white chocolate chips
1 cup vegetable oil 2 2/3 cups
sugar 4 eggs 1 (15 ounce) can
pumpkin puree (not
pumpkin pie filling!)
In a large bowl, add the
pumpkin puree, banana, maple syrup, coconut
sugar, oil, and vanilla extract.
COOKIES: 3 tbsp
pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or coconut oil 1/4 cup almond butter 1/2 cane
sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
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.
For the cake: 4 tbsp all purpose flour 1/4 tsp baking powder 2 tbsp
sugar 2 tbsp milk or cream 1/2 tbsp coconut oil 2 tbsp pure
pumpkin puree 1/4 tsp vanilla extract 1 / 4 tsp
pumpkin pie spice
1 cup
pumpkin puree 1 egg, lightly beaten 1 cup all - purpose flour 1/4 cup
sugar 1 tsp baking powder 1 tsp cinnamon 1 tsp
pumpkin spice 1 tsp salt 4 cups canola oil for frying confectionery
sugar for topping
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
3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp ground ginger 1/2 tsp ground fresh nutmeg 1 cup granulated
sugar 1 cup dark brown
sugar, firmly packed 1 cup canola oil 3 cups chilled
pumpkin puree 2 large eggs 1 tsp vanilla extract
The jack - o - lantern
puree is basically the same as the
sugar -
pumpkin puree.
In a large bowl or in your mixer, combine the
pumpkin puree, coconut
sugar and maple syrup, mixing for 1 - 2 minutes until fully incorporated.
Once ready, place the dough in a lightly flour surface, roll out to form a rectangle, then start with the filling, first spread the
pumpkin puree and after that sprinkle the cinnamon, brown
sugar and the pecans.
INGREDIENTS 1/2 cup
pumpkin puree (not
pumpkin pie filling) 1/2 cup coconut
sugar 2 Tbs.
Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons
pumpkin puree powdered
sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)
Vegan
Pumpkin Cake: 3 cups flour 2 cups brown sugar (I actually used 1 cup brown and 1 cup turbinado sugar) 1/2 teaspoon salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup can
Pumpkin Cake: 3 cups flour 2 cups brown
sugar (I actually used 1 cup brown and 1 cup turbinado
sugar) 1/2 teaspoon salt 1 tablespoon
pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup can
pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can
pumpkin puree 1 cup can
pumpkin puree 1 cup canola oil
1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown
sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup
pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
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??
Pumpkin Brownies 1/2 cup brown sugar 1/2 cup plus 1/2 cup chocolate chips, divided 1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass bakin
Pumpkin Brownies 1/2 cup brown
sugar 1/2 cup plus 1/2 cup chocolate chips, divided 1/2 cup butter 1/2 cup Anthony's Cocoa Powder 1/3 cup
pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass bakin
pumpkin puree 1 egg 1/4 cup Anthony's Arrowroot Starch 1/4 teaspoon salt Preheat the oven to 350 ° F. Grease an 8» x8» glass baking dish.
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera
sugar or brown
sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons
pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups
pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Ingredients 2 cups flour 1 1/3 cups rolled oats 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 2/3 cups
sugar 2/3 cup canola oil 2 tablespoons molasses 1 cup canned
pumpkin or cooked
pureed pumpkin 1 teaspoon vanilla 1 tablespoon ground flax seeds 1 cup walnuts, finely chopped 1/2 cup raisins
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
This soup is a great way to use pie or
sugar pumpkins, or the excess
pumpkin puree you bought during the fall when it was on sale.
1/2 cup unsweetened
pumpkin puree 2 tablespoons packed brown
sugar 1/4 teaspoon
pumpkin pie spice flour, for rolling out the dough one recipe for pie crust (or 1 package pre-made pie crust)
for the cake: 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons
pumpkin pie spice 1 cup pure
pumpkin puree 1/2 cup brown
sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup plain almond milk
1/3 cup vegetable oil 1/2 cup brown
sugar 1 large egg 1 teaspoon vanilla extract 3/4 cup
pumpkin puree 1/2 cup whole milk
In a medium bowl, combine the milk, eggs, butter, brown
sugar, cinnamon, nutmeg,
pumpkin puree (if using) and vanilla.
These delicious little treats are made with a short list of ingredients: pie crust (store bought or homemade - see TIPS below),
pumpkin puree, brown
sugar and
pumpkin pie spice.
In a large bowl, combine the
sugar,
pumpkin puree, oil, syrup and vanilla; whisk to blend.
1 and 1/2 cups (190 grams) all - purpose flour (spooned and levelled) 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cloves 1/2 teaspoon salt 1 cup (250 grams)
pumpkin puree (NOT
pumpkin pie filling) 1/2 cup (120 ml) canola or vegetable oil 1/2 cup (100 grams) light brown
sugar 1/4 cup (50 grams) granulated
sugar 2 large eggs 1 teaspoon vanilla
5 cups old fashioned oats 2 teaspoons
pumpkin pie spice 1 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup brown
sugar 3/4 cup
pumpkin puree 1/4 cup maple syrup 1 teaspoon vanilla 2/3 cup pepitas 2/3 cup pecans 2/3 cup dried cranberries
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
In a very large bowl mix together the whole eggs, egg yolks, half - and - half, syrup,
sugar, cinnamon,
pumpkin pie spice, vanilla and sweet potato
puree.
Ingredients: 1/2 cup butter, softened 1 cup
sugar 2 eggs 1 cup
pumpkin puree 2 tsp.
For the Cheesecake Filling 8 oz cream cheese, softened 1 egg 1/3 c
sugar 3 Tbsp flour 2/3 cup
pumpkin puree 1/2 tsp vanilla 1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp fresh nutmeg 1/3 cup salted caramel sauce (homemade or store - bought)
In a separate bowl, mix together the
pumpkin puree, oil, brown
sugar, granulated
sugar, eggs, and vanilla until fully combined.
Pumpkin Pecan Muffins Ingredients: 1/2 cup butter, softened 1 cup sugar 2 eggs 1 cup pumpkin puree
Pumpkin Pecan Muffins Ingredients: 1/2 cup butter, softened 1 cup
sugar 2 eggs 1 cup
pumpkin puree
pumpkin puree 2 tsp.
With the dough hook attachment on, start mixing on low speed adding in the melted butter,
pumpkin puree, 1/4 cup
sugar,
pumpkin pie spices and salt.
Remove from heat and add
pumpkin puree, butter, cream cheese and brown
sugar.
Add mashed bananas, Greek yogurt,
pumpkin puree, and vanilla extract to the butter -
sugar - eggs mixture, and continue beating, using electric mixer, until well combined — for about another minute.
Having bought 3 large
pumpkins and a few
sugar pumpkins, as well as some cans of pure
pumpkin puree, I knew I had enough ingredients to start off.