3 cups oats 3
tablespoons pumpkin pie spice (see NOTES) Pinch salt Chopped walnuts (optional) 2 tablespoons vanilla 1 1/2 cups puréed pumpkin 1/4 cup whole cranberries, rinsed 3/4 cup cannellini beans 8 dates, pitted and soaked in warm water to soften 1/2 cup fresh brewed black, chai or pumpkin spiced tea
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)
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 canola oil
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
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
As you mix up the bowl of batter, add in 1 teaspoon vanilla powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg OR 1
tablespoon pumpkin pie spice OR 1 tablespoon 5 Chinese spice blend
Ingredients: 1 1 9 - inch baked pie crust [RECIPE] 3/4 cup packed brown sugar 1/2 teaspoon salt 5 eggs, divided 1
tablespoon pumpkin pie spice 15 - ounce can pumpkin puree 1 cup heavy cream Zest of 1 medium lemon Zest of 1 medium orange Pinch of cream of tartar 1/2 cup granulated sugar
For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup + 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2 tsp cream of tartar Pinch of salt 1 1/2 teaspoons pure vanilla extra 1
tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
1 1/3 cups all - purpose flour 2/3 cup white whole wheat flour 1/2 cup brown sugar, packed 1
tablespoon pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda 1 cup pumpkin puree 3 tablespoons canola oil 2 eggs (or 1 egg and 1 tablespoon ground flaxseed plus 3 tablespoons water — see note) 1/4 cup applesauce 1 medium apple, cored and shredded (any variety)
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
Not exact matches
1 cup cottage cheese 1 cup sweet potato puree (or leftover mashed sweet potatoes) 1 cup old fashioned oats 5 large eggs 2 teaspoons
pumpkin pie spice 1
tablespoon maple syrup
Just add another
tablespoon or 2 of
pumpkin pie spice!
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
My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most of the butter into the microwave while melting it (oops, won't try that technique again), so I added a bit of oil to make up for the lost butter, and I used a bit of
pumpkin pie spice and a
tablespoon of Amaretto instead of the recipe spices and bourbon.
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
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
I only made a few slight changes to the recipe: added a splash of vanilla extract, used a
tablespoon of pure maple syrup instead of the stevia, and substituted 1/2 tsp of
pumpkin pie spice for the cloves.
1 (3 - pound)
pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8
tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2
tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1
tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1
tablespoons Cabot Unsalted Butter 3
tablespoons King Arthur Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned
pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon
pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt
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)
Ginger - You will still have to use the baking powder and baking soda, but you should be able to use 1
tablespoon of the
pumpkin pie spice in place of the cinnamon, nutmeg, ginger and cloves.
Ingredients: 2
tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon
pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
Plop about 1/2
tablespoon of
pumpkin pie filling in the hollow you just made and place the cake lid on top.
All I asked was for her to substitute one
tablespoon of my Chai Masala for the spice blend required in her
pumpkin pie recipe of choice.
2
tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup whole pecans, chopped 1/4 teaspoon
pumpkin pie spice 6 cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced
1
tablespoon unflavored gelatin 1/4 cup cold water 3 egg yolks 3/4 cup Sioux Bee Honey 1-1/2 cups canned
pumpkin 1/2 cup milk 1/2 teaspoon salt 1 teaspoon cinnamon 3 egg whites 3
tablespoons sugar 1 9 ″ baked
pie shell
I used my standard oat preparation but soy milk instead of the almond milk and then I mixed in 2
tablespoons of canned
pumpkin and some
pumpkin pie spice while the oats were cooking.
1 cup
pumpkin puree 1 banana — peel removed (the riper the better) 1/2 cup coconut milk 2
tablespoons grade B maple syrup or honey 1 tsp
pumpkin pie spice
For the muffins: 3 cups all - purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1
tablespoon plus 1 teaspoon
pumpkin pie spice 1 teaspoon salt 1 teaspoon baking soda 4 large eggs 2 cups sugar 2 cups
pumpkin puree (see Note) 1 1/4 cups vegetable oil
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon
pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3
tablespoons espresso powder 2
tablespoons hot water 1 cup canned
pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2
tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
1/2 cup
pumpkin seeds 1 cup shredded unsweetened coconut 1/4 cup chia seeds 1/4 cup sunflower seeds 1
Tablespoon coconut oil 2
Tablespoons pure maple syrup (or stevia, to taste) 1 teaspoon
pumpkin pie spice 1/8 teaspoon sea salt
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
Pumpkin pie spice to your taste is the final dry ingredient — I love pumpkin baked goods with a lot of spice, so I used about 1 tabl
Pumpkin pie spice to your taste is the final dry ingredient — I love
pumpkin baked goods with a lot of spice, so I used about 1 tabl
pumpkin baked goods with a lot of spice, so I used about 1
tablespoon.
For the Filling: 1 (8 - ounce) package cream cheese, softened 5
tablespoons unsalted butter, softened 1 1/2 cups powdered sugar 1
tablespoon pure vanilla extract 1 teaspoon molasses 2 1/2 teaspoon
pumpkin pie spice 1 (15 ounce) can
pumpkin puree
One
tablespoon of
pumpkin pie spice was so perfect!
2 cups all purpose flour 1/3 cup brown sugar 1
tablespoon baking powder 1 teaspoon
pumpkin pie spice 1 teaspoon kosher salt 1 stick (1/2 cup) cold salted butter, cut in thin slices 3/4 cup dried cranberries
8 ounces 1/3 less fat cream cheese, softened 1/2 cup sugar 1 large egg 1 cup canned
pumpkin 1 teaspoon pure vanilla extract 1/2 teaspoon
pumpkin pie spice 24 lollipop sticks 1 pound semi-sweet chocolate chips 4
tablespoons shortening 2
tablespoons graham cracker crumbs or your topping of choice
4 cups old - fashioned oats 1/2 cup chopped pecans 3/4 cup shredded coconut such as Durkee Flaked Coconut 1/4 cup packed light brown sugar 2
tablespoons vegetable oil 1/4 cup honey 3
tablespoons pure maple syrup 1 1/2 teaspoons
pumpkin pie spice 1 1/2 teaspoons pure vanilla extract 1/2 cup raisins 1/2 cup dried cranberries
for the filling: 140 grams (scant cup) bittersweet chocolate chunks or chips 220 grams (1 cup plus 2 scant
tablespoons) sugar 150 grams (1/2 cup plus 3
tablespoons) brown sugar 17 grams (2
tablespoons plus 2 teaspoons) nonfat dry milk powder 1 1/2 teaspoons
pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger big pinch kosher salt 180 grams (13
tablespoons) butter, browned 120 grams (1/2 cup) milk 6 egg yolks approximately 300 grams (2 1/2 cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly turbinado sugar, for sprinkling, if desired
Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1 green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2 cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can
pumpkin puree 2
tablespoon chili powder 2 teaspoon cumin 1 teaspoon
pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's
Pie.
My additions: a bit of
pumpkin pie spice, 2
tablespoons of ground flaxseed [this really, really holds the mixture together], a bit of vanilla, & a dash of cinnamon.
1 large onion, chopped 1 medium sweet red pepper, chopped 2
tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack
pumpkin (not
pumpkin pie filling) Salt to taste Dash of cayenne pepper 2
tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.
Serves 1 Time: 5 Minutes Ingredients: 1/4 cups oats 1/4 cup 100 % pure
pumpkin (not
pumpkin pie filling) 1 cup of filtered water 1 1/2
tablespoons of honey or other sweetener 1/4 teaspoon
pumpkin pie spice 1/2
tablespoon chia seeds 1/2
tablespoon chocolate chips
2
tablespoons butter, room temperature 2
tablespoons cream cheese, room temperature 1 - 3
tablespoons pumpkin puree (to taste) 1
tablespoon milk 1 cup powdered sugar 1 tsp
pumpkin pie spice
First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5
tablespoons baking powder 2
tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3
tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2
tablespoons cinnamon, cardamon, mixed sweet spices or
pumpkin pie spice Then add, shake and mix well: 2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds
PUMPKIN SPICE: Stir in 1 tablespoon of pumpkin puree, 1/4 teaspoon pumpkin pie spice, and 1 tablespoon of maple
PUMPKIN SPICE: Stir in 1
tablespoon of
pumpkin puree, 1/4 teaspoon pumpkin pie spice, and 1 tablespoon of maple
pumpkin puree, 1/4 teaspoon
pumpkin pie spice, and 1 tablespoon of maple
pumpkin pie spice, and 1
tablespoon of maple syrup.
FOR THE BREAD 1 cup all - purpose flour 1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons
pumpkin pie spice (or go up to a
tablespoon if you really want it spiced) 1/2 teaspoon salt 1 very ripe medium banana, mashed with a fork 1/2 cup
pumpkin puree 1/2 cup light brown sugar 1/2 cup plain nonfat Greek yogurt 2 eggs 1/4 cup canola oil 1 teaspoon vanilla
2/3 cup
pumpkin puree 2/3 cup almond milk 3/4 cup oats 2
tablespoons chopped pecans 1 1/2
tablespoons honey 1 teaspoon
pumpkin pie spice
Filling 4 packages (8 ounces each) bar cream cheese, softened 1 1/4 cups sugar 3
tablespoons all - purpose flour 1 cup canned
pumpkin puree 2
tablespoons pumpkin -
pie spice 1
tablespoon vanilla extract 1/2 teaspoon salt 4 large eggs, room temperature
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