Sentences with phrase «than pumpkin so»

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Good for so much more than just pumpkin pie... Here are 32 healthy, real food pumpkin recipes that will take you from breakfast to dessert.

Rather than make yet another light pumpkin cheesecake recipe for you, I decided to do a round - up of them, so you can readily pick what appeals the most to you & please your holiday guests without feeling too guilty about over-stuffing them

Since we currently live in a different state than John's parents it's been less likely that he gets his pumpkin bread fix, so I thought I could help fill the void with this cake.

However, memorizing chemical equations and reaction mechanisms for my midterm took much more time than I anticipated, so my pumpkin sat plain and faceless in the entryway.

white chocolate chips are SO much better than regular chips in pumpkin cookies!

When I was growing up, my family knew to have a pumpkin pie without spices, just for me — so I actually did better than the others as I got a whole pie to myself.

I know I went on a bit of a bender last week, going on about how pumpkin by itself has no flavor, and I still think that, but pumpkin pie is so much more than just pumpkin!

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

Some varieties of pumpkins have a thicker shell or rind on them than others so this may be easy to do and it might be tough.

I know pumpkin has been on the radar for a month or so, but with Thanksgiving right around the corner, it seems that now, more than ever, it has the potential to be a star at your table.

By itself, pumpkin doesn't have a very strong flavor — Pumpkin Pie Spice is actually what we're all so in love with It's all over store shelves this time of year, but I suggest making your own; it's much more economical than buying those tiny jars, and you can control the pumpkin doesn't have a very strong flavor — Pumpkin Pie Spice is actually what we're all so in love with It's all over store shelves this time of year, but I suggest making your own; it's much more economical than buying those tiny jars, and you can control the Pumpkin Pie Spice is actually what we're all so in love with It's all over store shelves this time of year, but I suggest making your own; it's much more economical than buying those tiny jars, and you can control the flavor.

So for added nutrition, I rather nervously thought I'd create a muffin recipe using wholemeal spelt and oats, some of the pumpkin butter I made back along, Rapadura rather than sugar and of course, chia seeds.

* The first time I made this, I did not have a squash with a particularly hollow core, so when I dumped the bread crumbs into the squash along with the cheese, it solidified into a cheese ball... So, if you choose to roast one giant pumpkin, you can serve it with the broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of cheese per cup of brotso when I dumped the bread crumbs into the squash along with the cheese, it solidified into a cheese ball... So, if you choose to roast one giant pumpkin, you can serve it with the broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of cheese per cup of brotSo, if you choose to roast one giant pumpkin, you can serve it with the broth, just put in no more than 1/2 c of breadcrumbs and 1/4 c of cheese per cup of broth.

Hi Becky, You can use fresh pureed pumpkin, but it will likely be thinner than canned, so you may need to compensate with more flour.

I just had a kabocha yesterday and love how it's so much less moist than pumpkin, too.

Love the little Japaneses pumpkins so this will be perfect for breakfast, planning to add a pinch of cardamom (something else I love the taste of)-- I also make my own puree but I make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to leek out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.

Also it was hardly sweet at all (my pumpkin puree was more bitter than usual so perhaps that is why) so maybe I should have added extra maple syrup and a bit of almond milk.

Anyway, I love no bake cheesecakes:) They're so much easier than regular cheesecake and the pumpkin is perfect for this time of year.

Not really, and it's healthier than a typical pumpkin pie, so you can't lose!

The wonderful thing about this is that the flavor of the stuffing will be absorbed by the flesh so it tastes even more awesome than just a standard roasted pumpkin.

As per the recipe, the oatmeal uses only 1 cup of pumpkin puree, so the size of the can doesn't make a difference (the smallest can will have more than 1 cup in it).

Although a ketogenic lifestyle is typically higher in dietary fat than most «diets», I can personally think of SO many other ways to incorporate other fats into my day (coconut butter, avocado, olive oil, coconut butter, avocado oil, fattier cuts of meat, pumpkin seeds, coconut butter, beef tallow, and did I mention coconut butter already?).

Wow, this recipe looks so much better than the vegan pumpkin pie recipes with tofu.

I used Danival's Organic Pumpkin Cream which was a little more watery than a puree, so I had to add 1 tbsp of coconut flour to absorb some of the moisture, but it turned out beautifully (and made the apartment smell amazing)!

Pumpkin is higher in carbs than I typically recommend, so this isn't a keto recipe but it is free of grains and unnecessary sugar.

I am allergic to pumpkin, so I use sweet potatoes but I have been told that is it amazing both in taste and consistency (and better than Starbucks) either way.

And pumpkin is so much more than muffins, bread, and pie.

Did want to let you know of a few tweaks; subbed butternut squash for pumpkin as I bought more than a dozen (so cheap this time of year!)

In retrospect, I think canned pumpkin is more watery than fresh roasted so I should have added less water and that might have made the bars less soggy.

Once Upon a Chef: This loaf kept popping up as the # 1 search result when I typed in «best pumpkin bread recipe» and the photos looked SO appealing... alas, although it was a beautiful color, it was strangely bland and a little dry (it was one of the all butter loaves, which tended to be more dry than the oil - based loaves).

Ran out of butternut pumpkin (a cup and a half short, although I did buy more than 500 g???), so I took Tanya's advice and made up the deficit with carrot.

While they still have the brown sugar (which I didn't feel like I could eliminate entirely) these are definitely healthier than your typical pumpkin chocolate chip cookie recipe, so I call that a win!

So, I developed a recipe using more pumpkin than would normally be used in pumpkin muffins.

So after a beautiful batch of what I'd like to call pumpkin biscuits, rather than cookies, it dawned on me that this batter was destined for muffins.

I just wish that I would have had this for Thanksgiving... so much better than my meager pumpkin pie!

We are in the thick of fall folks, so there's nothing better than pumpkin right now (and apples!

What better way to spend a morning flipping through a gorgeously crafted book filled with summer memories, than to do so while sipping on a cup of coffee and nibbling on a slice of pumpkin bread swirled with homemade Nutella?

The sweet potato mousse and brownies are even better than these pumpkin pie brownies so you should definitely give them a go!

/ 1 cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons butter

And BONUS it's actually more December - y than November - y, so it still allows your tastebuds to move past pumpkin season.

Butternut squash is slightly sweeter than pumpkin, so the puree is a great ingredient for baked goods.

This recipe for Pumpkin Cakes with Pecan Praline Sauce was featured in the Paleo Magazine last year but didn't list the recipe creator so I don't have a link to the original recipe for credit, the only thing I changed was adding pumpkin pie spice rather than cinnamon and Pumpkin Cakes with Pecan Praline Sauce was featured in the Paleo Magazine last year but didn't list the recipe creator so I don't have a link to the original recipe for credit, the only thing I changed was adding pumpkin pie spice rather than cinnamon and pumpkin pie spice rather than cinnamon and nutmeg.

You are so welcome Inga, thank you for the support Pumpkin contains a lot more moisture than sweet potato so I worry that swap may throw off the moisture balance.

And that it's not any harder to make than regular french toast, so there really isn't any reason NOT to put pumpkin into your french toast, especially since pumpkin contains all kinds of good - for - you vitamins and nutrients.

Oh and save your «grow up and read» speech because I'm extremely confident I'm far better educated and versed than yourself, so let's leave that alone pumpkin.

Mini-muffins seem to be more fun for kids than regular - sized muffins, and you can easily make blueberry, apple, pumpkin, or banana muffins with real fruit instead of the artificial flavoring used in so many store bought varieties.

Laura says she enjoys sewing more than drawing, so she adapted the Starry Night activity to add LEDs to a crocheted pumpkin her Mom made.

Pumpkins do so much more than decorate our mantels, provide a fun family fall activity, or spookify our front stoops; they're one of the most...

Pumpkins do so much more than decorate our mantels, provide a fun family fall activity, or spookify our front stoops; they're one of the most fascinating, nutritious and versatile autumnal produce out there.

It was somewhat cool over here today and so I'm even more excited about pumpkin recipes than usual, because now they actually fit the weather Delicious!