Not exact matches
Dry 2
teaspoons pumpkin pie spice 1 3/4 cup flour 1/3 cup cocoa, sifted
for lumpage 1
teaspoon baking soda 3/4
teaspoon coarse kosher salt
The recipe also calls only
for cinnamon, but I use
pumpkin pie spice and much more of it than the 1/2
teaspoon specified.
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)
1/2 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
You use equal measurements, if a recipe calls
for 2
teaspoons of
pumpkin pie spice, you'll use 2
teaspoons of this homemade version.
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
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).
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)
Ingredients: 1 cup almond meal 1/2 cup
pumpkin puree 1/4 cup coconut milk (I used canned, light) 3 eggs 1
teaspoon vanilla 1/2
teaspoon baking soda 1/2
teaspoon pumpkin pie spice 1/4
teaspoon cinnamon 1/4
teaspoon kosher salt Pinch of nutmeg — really, just a small pinch Maple syrup
for topping
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
For 1
teaspoon of
pumpkin pie spice, combine 1/2
teaspoon cinnamon, 1/4
teaspoon ginger, 1/8
teaspoon nutmeg and 1/8
teaspoon allspice or cloves.
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
For the filling: 8 ounces vegan cream cheese (such as Kite Hill) or cashew cream cheese (see below) 1 (15 - ounce) can organic
pumpkin puree 1/2
teaspoon pumpkin pie spice 1/4
teaspoon nutmeg 1/2 cup coconut palm sugar
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
1/2 cup (1 stick) unsalted butter, melted, plus more
for pan 2 1/2 cups all - purpose flour, (spooned and leveled) 2
teaspoons baking soda 1/2
teaspoon salt 1 tablespoon
pumpkin -
pie spice (or 1 1/2
teaspoons cinnamon, 3/4
teaspoon ginger, 1/2
teaspoon nutmeg, and 1/8
teaspoon each allspice and cloves) 2 large eggs 1 1/2 cups sugar 1 can (15 ounces) solid - pack
pumpkin puree
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
1 cup whole wheat pastry flour 3/4 cup unbleached all - purpose flour 1 tablespoon baking powder 2
teaspoons pumpkin pie spice 2 eggs 1 cup
pumpkin puree 2 cups buttermilk (or whole milk) 3 tablespoons canola oil 1
teaspoons vanilla Cooking spray maple syrup, apple butter (optional,
for serving)
4 tablespoons (1/2 stick) unsalted butter, melted, plus more
for pan 1/4 cup unsweetened cocoa powder, plus more
for pan 3/4 cup all - purpose flour, (spooned and leveled) 1
teaspoon ground ginger 1
teaspoon pumpkin -
pie spice 1/2
teaspoon baking soda 1/2 cup packed dark brown sugar 1/4 cup unsulfured molasses 1 large egg 1/4 cup sour cream 1/2 cup semisweet chocolate chips Confectioners» sugar,
for dusting (optional)
2 1/4 cups whole wheat white flour 1/2 cup toasted wheat germ 1/2 cup (scant) cane sugar 1/2 cup brown sugar 1 tablespoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1/2
teaspoon freshly grated nutmeg 1/2
teaspoon pumpkin pie spice 1/2
teaspoon salt 1 cup canned
pumpkin 3/4 cup Greek yogurt 1/3 cup 1 % milk 1/4 cup canola oil 1
teaspoon vanilla extract 1 large egg 1 large egg white turbinado sugar,
for sprinkling
--
For my second attempt, I added an extra
teaspoon of cinnamon and just
pumpkin pie spice.
3/4 cup unsweetened almond milk 2 tablespoons pureed
pumpkin 1 tablespoon packed light brown sugar 1
teaspoon vanilla extract 1/4
teaspoon pumpkin pie spice 1/4 cup (2 shots) espresso or strong brewed coffee 2 tablespoons nonfat whipped cream (optional) Cinnamon or nutmeg
for topping (optional)
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
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).
If liquids and puréed foods are perhaps more tolerable
for you, you may enjoy this
pumpkin pie smoothie recipe provided by Dr. Greger from the arthritis topic page: «Simply blend a can of
pumpkin purée, a handful of frozen cranberries and pitted dates,
pumpkin pie spice to taste, a quarter - inch turmeric slice (or quarter -
teaspoon of powder), and unsweetened soymilk to reach your preferred consistency».
3 1/2 cups cashews that have been soaked overnight in water (this is an important step that releases the nutrition of the cashews) 1 cup organic canned
pumpkin 2/3 cup maple syrup 2/3 cup coconut oil, gently melted 2/3 cup fresh lemon juice 2 - 3 TBS
pumpkin pie spice 1 - 2
teaspoons of vanilla extract or crushed vanilla beans Zest of 1 lemon (optional,
for a more lemon flavor)
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
1 3/4 cups all purpose flour 1 cup sugar 1/2 cup dark brown sugar 1
teaspoon baking soda 1/2
teaspoon salt 2
teaspoons pumpkin pie spice 2 eggs 1 15 ounce can of
pumpkin puree 1/2 cup vegetable oil
For topping 1/4 cup sugar 2 tablespoons flour 1/2
teaspoon cinnamon 1 tablespoon butter
1 cup almond milk (the original recipe calls
for unsweetened, but I used vanilla) 1/2 cup
pumpkin puree 1 packet of Zing ™ Zero Calorie Stevia Sweetener (get a free sample here) 1 scoop vanilla protein powder 1/2
teaspoon pumpkin pie spice 1 banana 7 ice cubes