Sentences with phrase «tried pumpkin puree»

If you try the pumpkin puree please let me know how it turns out!

Seems like you've got the hang of it brilliantly — ah wait, did you try Pumpkin puree?

Try pumpkin puree in place of nut butters as a spread, Virgin suggests.

Not exact matches

I have never tried this recipe with pumpkin puree before but I imagine that would taste delicious as long as it's thick and enough and the same consistency as the sweet potato!

I haven't tried it personally, but I believe some people have had success with pumpkin puree in place of applesauce.

In a change from my regular Almond French Toast, I thought I'd try something new and mix some of my leftover pumpkin puree into the batter.

I actually want to try making them with fresh pumpkin puree instead of canned, I challenge anyone to give it a shot!

I tried this by blending everything but the pumpkin puree with chopped apples, and then mixing with 1/2 cup chopped hazelnuts, and it is awesome - I just heat it to eat (like porridge)

Has anyone tried these substituting a little pureed pumpkin for the peanut butter?

I haven't ever tried making it with pumpkin puree and applesauce, it sounds deliciously perfect for Fall.

But I don't want to be totally out of pumpkin ideas (or cans of puree) by the time October hits, so I'm going to try to tone it down a bit next week.

I have some pumpkin puree in the freezer, so I guess I'll try this one!

I was a bit skeptical of pumpkin puree in chili, but I kept seeing recipes with it and figured I'd give it a try.

:D Variations to this Bread: Tried and worked: Olive loaf Onion Bread Cardamom more cinnamon Good but not tried yet: Add Pecans Add Raisins Add Pumpkin Puree (I like adding fine black pepper to this ingredient for muffTried and worked: Olive loaf Onion Bread Cardamom more cinnamon Good but not tried yet: Add Pecans Add Raisins Add Pumpkin Puree (I like adding fine black pepper to this ingredient for mufftried yet: Add Pecans Add Raisins Add Pumpkin Puree (I like adding fine black pepper to this ingredient for muffins!)

I'm going to be trying this with Pumpkin puree and fine Black pepper as I've made muffins with these two ingred's that were out of this world good!

Now i can try any recipes using pumpkin puree.

I have not made cookies using pumpkin puree but fall is the perfect time to try!

-LSB-...] flavour, and still had frozen pumpkin puree from the fall in my freezer, so as soon as I saw this recipe I had to try -LSB-...]

You could also try swapping the pumpkin puree with mashed banana or silken tofu, but I can't say how it'll turn out because I haven't tried it.

I purchased a can of pumpkin puree not too long ago, because I wanted to get out of the «pumpkin is gross» frame of mind that I have always been in (even though I'd never tried a pumpkin dessert in my life).

I am always wanting to try recipes that use pumpkin puree but I've never seen it sold here in the UK.

You should also try a small can of pumpkin puree and a box of spice cake mix.

I started with and perfected a simple buttermilk - based spice cake, but then I tried swapping the buttermilk for other ingredients like unsweetened applesauce, grated fresh apples, and canned pumpkin puree.

And if you're looking for another dessert using pumpkin puree, try this awesome gluten - free pumpkin bread.

If you're looking for something a little different or perhaps you went crazy in the store and bought way too many cans of pumpkin puree, go ahead and try this out.

I'm trying to use up the last bit of last year's pumpkin puree we froze from all the Long Island Cheese pumpkins were grew before it's time to restock from this year's pumpkins.

I have some extra pumpkin puree and I've been trying to figure out what to do with it... found it!

Hmm... you could try using pureed pumpkin instead of the banana, about 1/2 cup I'd say, but then you may want to add some extra sweetener — actually, this recipe is very similar to the Eatmore squares, but without banana, and a gingerbread flavor!

-LSB-...] potato nachos from What's Gaby Cooking Bake football truffles from Texanerin Baking Drink a chilly irishman from Oh, Ladycakes Try homemade pumpkin puree from Blogging over -LSB-...]

, No I've never tried with pumpkin puree, my only advice if you are going to make the substitution, increase the cornstarch maybe another teaspoon, since pumpkin pure tends to have more moisture than sweet potatoes.

I've never tried making my own puree, but I have friends that have and it tends to make recipes a little more wet since there is so much moisture in the pumpkin.

other things you may want to try could be pumpkin puree and / or banana, but those would definitely change the flavor of the cheesecake.

I really want to try using my own homemade puree with your recipe, but I just read a post about making pumpkin puree from scratch, its seems like a bit of work... now I think I'll just stick with the good ole» canned stuff.

If you don't have time to make pumpkin recipes, just make sure the pumpkin products you are buying at the store are free of preservatives, artificial flavors and chemicals (try organic pumpkin puree, pumpkin ice cream, maple pumpkin KIND bars, organic roasted pumpkin seeds, pumpkin granola, etc.).

I tried adding a little bit of pumpkin puree instead of the applesauce and it was DELISH!

A comment in the roll recipe about using pumpkin puree is rather interesting — am going to try that next time!

Have you ever tried making your own pumpkin puree?

Check out Averie Cooks for the recipe for this REAL pumpkin spice latte, but save some pumpkin puree so that you can also try these other real pumpkin recipes:

Laura - I haven't tried replacing it yet but you can try 100 % pure pumpkin puree or pureed blueberries.

-- I have tried this recipe using homemade roasted pumpkin puree as well as several different brands of pureed pumpkin (BPA free)-- some are watery than others, but they've all worked very well.

We had some pumpkin puree in the fridge and I had lots of flours that I was trying to use up.

I initially tried to use pumpkin puree in the recipe, but couldn't use as much as I wanted (for the taste) without making them too moist, so I thought of going for grated squash instead.

I might try a variation on this recipe using pumpkin puree at some point in the future:)

My first time getting puree from a real pumpkin so I decided to try this recipe.

You can try replacing it with another puree, such as canned pumpkin puree (not pumpkin pie mix).

So using labeled sandwich bags (I mark the date on each), scoop 2 cups of pumpkin puree into each one (this is where I use my large - mouthed funnel to try and keep things clean), seal it and place each one flat into the freezer and freeze until you're ready to use them!

I have been trying to figure out a pumpkin cake... Do you think I could sub pureed pumpkin for the carrots?

I'm going to try making these tonight with some leftover canned pumpkin puree I've got.

Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1 cup pumpkin puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash puree or peeled mashed sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.

I am still trying to fine - tune the perfect amount of pumpkin puree and pumpkin spice for this recipe.