1/4 cup gluten free rolled oats or quick oats 2 tablespoons buckwheat groats 1 tablespoon chia seeds 1 - 2
tablespoons pure pumpkin puree (depending on how pumpkin - y you want it!)
Not exact matches
1
tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml
pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g
pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
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
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.
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 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)
Filling: 2 cups
Pumpkin Puree 5
Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2
Tablespoons Cornstarch 2 teaspoons
Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon
Pumpkin Pie Spice Mix
Cake: 2 1/4 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1
tablespoon Pumpkin Pie Spice 1 teaspoon ground cinnamon 4 large eggs, room temperature 1 cup light brown sugar, packed 2/3 cup granulated sugar 1 cup neutral - flavored oil (I like canola) 1 teaspoon pure vanilla extract 1 15 ounce can pure pumpkin purée (I like Libby's and Trader
Pumpkin Pie Spice 1 teaspoon ground cinnamon 4 large eggs, room temperature 1 cup light brown sugar, packed 2/3 cup granulated sugar 1 cup neutral - flavored oil (I like canola) 1 teaspoon
pure vanilla extract 1 15 ounce can
pure pumpkin purée (I like Libby's and Trader
pumpkin purée (I like Libby's and Trader Joe's)
2 cups AP flour 1 (3.4 ounce) package instant butterscotch pudding mix 2 teaspoons baking soda 1/4 teaspoon salt 1
tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/3 cup finely chopped crystallized ginger 1 cup butter, at room temperature 1 cup sugar 1 cup packed brown sugar 4 eggs, at room temperature 1 teaspoon
pure vanilla extract 1 (15 ounce) can
pumpkin puree
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
1 Cooking
Pumpkin Or Winter Squash of Choice (See Note Above), Peeled, Seeds Removed, And Cut Into Wedges 2
Tablespoons Olive Oil 1/3 Cup
Pure Maple Syrup
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
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
Whole Wheat
Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat plain yogurt 3/4 cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or
Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat plain yogurt 3/4 cup canned
pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure vanilla 1/2 cup chopped toasted walnuts or
pumpkin 3
tablespoon canola or safflower oil 1 1/2 teaspoons
pure vanilla 1/2 cup chopped toasted walnuts or pecans
3 cups old - fashioned rolled oats 3/4 cup raw shelled
pumpkin seeds (pepitas) 3/4 cup raw pecan halves or pieces 3/4 cup coconut chips 1/2 cup
pure maple syrup 2
tablespoons olive or canola oil 1/4 teaspoon coarse salt (optional)
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
2 cups arborio rice 3
tablespoons extra virgin olive oil 4 ounces prosciutto, cut into strips or chunks 2 small yellow onions, chopped 1 cup white wine 6 - 8 cups chicken stock (I used 6) 1 (15 ounce) can
pure pumpkin 1 teaspoon cinnamon 1 teaspoon cumin
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
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
Almond Flour
Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup pure pumpkin puree 1 teaspoon pure
Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3
tablespoons tapioca flour (tapioca starch) 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3
tablespoons sucanat or organic evaporated cane sugar 1
tablespoon melted virgin coconut oil 1/2 cup
pure pumpkin puree 1 teaspoon pure
pumpkin puree 1 teaspoon
pure vanilla
Pumpkin Spice Smoothies Recipe 1/2 cup pure pumpkin puree (canned or homemade) 1/4 cup full fat or low - fat plain Greek yogurt 3/4 cup almond milk 1 medium ripe banana 2 tablespoons pure maple syrup 1/4 teaspoon ground cinnamon Dash ground ginger 1/2 teaspoon pure vanilla 1 cup ic
Pumpkin Spice Smoothies Recipe 1/2 cup
pure pumpkin puree (canned or homemade) 1/4 cup full fat or low - fat plain Greek yogurt 3/4 cup almond milk 1 medium ripe banana 2 tablespoons pure maple syrup 1/4 teaspoon ground cinnamon Dash ground ginger 1/2 teaspoon pure vanilla 1 cup ic
pumpkin puree (canned or homemade) 1/4 cup full fat or low - fat plain Greek yogurt 3/4 cup almond milk 1 medium ripe banana 2
tablespoons pure maple syrup 1/4 teaspoon ground cinnamon Dash ground ginger 1/2 teaspoon
pure vanilla 1 cup ice cubes
morning of 1/4 cup nut milk 1/4 cup
pumpkin puree 1
tablespoon almond butter 2
tablespoons pure maple syrup 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger
envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used organic cream) * 3/4 cup whole milk (I used raw milk) * 1/4 cup plus 2
tablespoons packed dark brown sugar, organic if possible * 1 teaspoon fine sea salt * 1 teaspoon
pure vanilla extract (I used the seeds from 1/2 vanilla bean instead) * 1 teaspoon ground cinnamon * 3/4 cup canned
pure pumpkin purée, organic if possible
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 vegeta
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 vegeta
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 vegeta
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 vegeta
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 vegeta
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 vegeta
Pumpkin graham crackers
Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegeta
Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1
tablespoon vegetable oil 1/2 cup butterscotch chips 2 tsp vegetable oil
If you dig the
pumpkin taste in this smoothie, but are looking for a bit more sweet, you can easily add a
tablespoon of
pure maple syrup.
2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled
pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup
pure maple syrup 1 teaspoon
pure vanilla extract 2 ripe pears, diced 1
tablespoon coconut oil, melted, plus more for greasing pan
For the maple candied seeds 2
tablespoons pumpkin or sunflower seeds, or a combination of both 1 tsp
pure maple syrup 1 tsp balsamic vinegar Sea salt, for finishing
Vegan
Pumpkin Chia Pudding Recipe 1/2 cup pure pumpkin puree (homemade or canned) 1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk) 1/2 cup canned, full - fat coconut milk 2 tablespoons pure maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon pure vanilla 1/4 cup chia seeds Topping: Additional coconut milk Shaved dark ch
Pumpkin Chia Pudding Recipe 1/2 cup
pure pumpkin puree (homemade or canned) 1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk) 1/2 cup canned, full - fat coconut milk 2 tablespoons pure maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon pure vanilla 1/4 cup chia seeds Topping: Additional coconut milk Shaved dark ch
pumpkin puree (homemade or canned) 1 cup unsweetened almond milk (homemade or purchased, refrigerated almond milk) 1/2 cup canned, full - fat coconut milk 2
tablespoons pure maple syrup 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon
pure vanilla 1/4 cup chia seeds Topping: Additional coconut milk Shaved dark chocolate
Make the filling by mixing 1 c. whipped cream, 2
tablespoons of
pumpkin pure, 1 teaspoon of
pumpkin pie spice, 1 teaspoon of vanilla and 2
tablespoon of softened cream cheese.
For the Filling 3 large eggs 1 can (15 ounces)
pure pumpkin puree 1 can (12 ounces) evaporated milk 3/4 cup packed light - brown sugar 1
tablespoon cornstarch 1 teaspoon
pure vanilla extract 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger Coarse salt 1/4 teaspoon freshly grated nutmeg
Ingredients 1/2 cup kabocha puree, warmed 2
tablespoon pure maple syrup 1/2 teaspoon cinnamon or
pumpkin pie spice Pinch of salt 2 cups cooked farro, warmed 1/2 cup coconut milk, warmed 2
tablespoons chopped walnuts for garnish
2 cups organic
pumpkin puree 1/4 cup coconut sugar 1
tablespoon pure maple syrup 1 teaspoon ground cinnamon 1 teaspoon
pumpkin pie spice 2 teaspoon vanilla extract 2 teaspoons fresh lemon juice pinch of pink himalayan salt 1
tablespoon rhodiola
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
1 (14 oz or 396 g) can sweetened condensed milk 3/4 cup canned
pumpkin puree 1
tablespoon unsalted butter, softned 1/4 teaspoon of apple pie spice 1/4 teaspoon
pure vanilla extract Granulated sugar for rolling Cloves to decorate Green and black cake icing to decorate
You can even spoon in a
tablespoon of LIBBY»S 100 %
Pure Pumpkin into prepared sauces to reduce the sodium.
I give him 3
tablespoons of
pure pumpkin 2x day with his food.it fixed his diarrhea and anal gland pain.he is 15 lb dog.
You can add plain canned
pure pumpkin (NOT pie filling) to her food, a couple
tablespoons to each meal.
Try adding a
tablespoon of 100 - percent
pure canned
pumpkin to your cat's meals to resolve the constipation.