Sentences with phrase «sugar pie pumpkins»

An intriguing article by The Zero - Waste Chef alerted me to the fact that sugar pie pumpkins can be eaten in their entirety — well, mostly, aside from the stem.

I love sugar pie pumpkins, they're so cute!

I know they will be available at the farmers market soon and you can use roasted sugar pie pumpkins for all these recipes.

I've been using it successfully with fresh pumpkin puree with sugar pie pumpkins from my garden.

For kicks, Jeff and I decided to do a blind taste test with the Hubbard Squash against butternut squash, sugar pie pumpkins, the larger orange pumpkins, and acorn squash.

I have been enjoying the delicious locally grown sugar pie pumpkins from the farmers as often as possible.

Since I got eleven sugar pie pumpkins from our garden this year, I think I'll be making this a lot this winter.

Made it with homemade frozen chicken stock and frozen roasted sugar pie pumpkin.

This went into the hollowed out sugar pie pumpkin and was doused with nutmeg - flecked cream.

One large sugar pie pumpkin provides enough pumpkin for two pies, and this recipe will easily double.

I've never tried a sugar pie pumpkin before, so I'm not totally sure about it, but if it's as sweet as its name, then I'm sure it's gonna be good

I cut the sugar pie pumpkin in half, scoop out the seeds, rub with a little oil and place flesh side down in a baking dish.

Typically one sugar pie pumpkin can easily make two pies.

If you want a pumpkin to cook or bake with, a pie pumpkin (sometimes called a sugar pumpkin or sugar pie pumpkin) is your best option.

Feel free to use a can of unsweetened pumpkin puree, but you may prefer to roast a sugar pie pumpkin or, even better, a red kuri pumpkin or kabocha squash.

I replaced 1/3 cup of milk with homemade pumpkin purée (from a sugar pie pumpkin).

Not exact matches

I love pumpkin pie, sugar and spice and all things both nutritious and comforting.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

Combine remaining 1⁄4 cup sugar and pumpkin pie spice in small 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

The pumpkin pie filling tastes just like the traditional version, but swaps sweetened condensed milk for coconut milk and refined sugar for maple syrup.

In a large bowl, beat together evaporated milk, pumpkin, eggs, sugar, Bisquick, butter, pumpkin pie spice, and vanilla with a hand mixer until smooth.

In a large bowl, place the flour, xanthan gum, baking powder, baking soda, pumpkin pie spice, salt and sugar, and whisk to combine.

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

1 cup vegetable oil 2 2/3 cups sugar 4 eggs 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)

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

In a small bowl, combine sugar, cinnamon, and pumpkin pie spice.

-LSB-...] Raw walnut and pecan tartlets: 2 ways Apple streusel bread Apple slab pie — Baked by Rachel Grain free apple and pear crisp — So, Let's Hang Out Pecan pie bars — Table for Two Maple brown sugar pumpkin -LSB-...]

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.

If you love the taste of pumpkin pie, cake, and cinnamon sugar gloriousness, then these delicious and easy pumpkin pie streusel bars are for you.

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

In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar.

2/3 + 1/4 cup whole wheat white flour 1/3 cup wheat germ 1/2 cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3 cup mini cinnamon chips

Cupcakes 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil

In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin, sugar (to taste), oil, maple, pie spice, vanilla, cinnamon, and salt until smooth.

With the stand mixer on slow, add in your dry ingredients one at a time: sugar, pumpkin pie spice, salt, baking powder, and xanthan.

The creamy, delicious pumpkin pie filling is the perfect match with the oatmeal brown sugar crust and crunchy pecans!

INGREDIENTS 1/2 cup pumpkin puree (not pumpkin pie filling) 1/2 cup coconut sugar 2 Tbs.

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 canPumpkin 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 canpumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canpumpkin puree 1 cup canola oil

I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana.

These pumpkin pie bites contain no added sugar and are full of healthy fats and fibre from the nuts and dates.

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)

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)

Filed Under: Anjana's Recipes, Desserts, Indian, Indian Festivals, Sweet Treats Tagged With: autumn, cardamom powder, comfort food, easy dessert, fall, ghee, halwa, Indian, Indian pudding, kaddu ka halwa, mawa, milk, North Indian, orange pie pumpkin, orange pumpkin halwa, pooosanikkai halwa, pumpkin, pumpkin halwa, pumpkin seeds, roasted pumpkin seeds, sugar

Filed Under: CateyLouBakes Tagged With: Baking, Breakfast, brown sugar, Brunch, Cake, chez cateylou, Christmas, Cinnamon, Donut, Doughnut, festive, Frosting, ginger, gingerbread, holiday, Icing, molasses, powdered sugar, pumpkin pie spice, winter

Combine in a large mixing bowl the flour, sugar, vanilla protein powder, salt, cinnamon, pumpkin pie spice, and baking soda.