Sentences with phrase «using pie pumpkins»

You can make homemade pumpkin puree using pie pumpkins, or use canned puree (not pumpkin pie filling) for this recipe.

In keeping with home made is best, I use pie pumpkins grown in my garden that have been cleaned, baked, pureed and frozen.

For the pumpkin bread, I used a pie pumpkin.

You need to use pie pumpkins!

Not exact matches

In place of the sweet potato, I used half a tin of pumpkin purée and 2 small bananas to sweeten, then seasoned with pumpkin pie spice (a sprinkling of each of cinnamon, ginger, nutmeg and all - spice).

This fluffy pie is a lighter alternative to dense, rich pumpkin pie most of us are used to.

I use it in pumpkin pie, pumpkin bread and pumpkin sticky buns, and of course, in my special recipe for Pumpkinpumpkin pie, pumpkin bread and pumpkin sticky buns, and of course, in my special recipe for Pumpkinpumpkin bread and pumpkin sticky buns, and of course, in my special recipe for Pumpkinpumpkin sticky buns, and of course, in my special recipe for PumpkinPumpkin Latte.

Best to use most of it in pie, muffins or pumpkin bread and «borrow» 1/2 cup or so that you can keep refrigerated or in half ice - cubes (frozen) and use it as you need for this marvelous potion.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

Healthy Gingerbread Muffins These muffins come infused with the flavor of gingerbread cookies thanks to the use of plenty of pumpkin pie spice and ground ginger.

I highly recommend using real pumpkin puree and saving the pie filling for a milkshake where it'd be easy to blend in!

I have some pumpkin ready to be used and just made some of your pumpkin pie muffins the other day that my daughter loves.

Maybe it's because we typically use maple syrup in fall recipes like my small batch pumpkin spice granola and in the maple whipped cream I use to top my sweet potato pie for one.

In this recipe, I am using fresh apples and pumpkin pie spice.

To create the pumpkin pie flavor, we'll use pumpkin purée, cinnamon, and nutmeg.

Dietary needs forced me to make a few substitutions, I used Udees GF Oats, Pumpkin Purée for the yogurt, ground chia for the flax seeds, pumpkin pie spice in place of cinnamon, soymilk for the milk and added it sparingly until I got the right consiPumpkin Purée for the yogurt, ground chia for the flax seeds, pumpkin pie spice in place of cinnamon, soymilk for the milk and added it sparingly until I got the right consipumpkin pie spice in place of cinnamon, soymilk for the milk and added it sparingly until I got the right consistency.

Use as garnish, as part of recipes calling for pumpkin pie spice, or to sprinkle atop lattes.

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.

I followed a suggestion that someone else had made and used 2tsp of pumpkin pie spice and 2tsp of ground cinnamon instead.

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

As for the spices, I almost always prefer to blend my own instead of using pumpkin pie spice because it's cheaper and I can control the ratio of spices.

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

Use it for pumpkin pie, pumpkin cookies, pumpkin rolls and more!

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.

I've been making my Mom's pumpkin pie recipe for years, but I think it could definately use a layer of cream cheese!

As for thickening it into a pie, I can't tell you exact amounts since I haven't tried it personally, but going off my experience with pumpkin pie I would probably use cornstarch or arrowroot.

I like to use ingredients like dates, pumpkin puree, pumpkin pie spice and almonds to create delicious and healthy treats like these little pumpkin pie bites.

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 canPumpkin 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 canpumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canpumpkin puree 1 cup canola oil

I love making pie with fresh roasted pumpkin; I find that it tastes silkier, too, in the recipe I use.

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 - 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

This soup is a great way to use pie or sugar pumpkins, or the excess pumpkin puree you bought during the fall when it was on sale.

Besides this vegan chocolate smoothie, we like using them in our pumpkin pie smoothie and our coffee cacao smoothie.

You can either roast a fresh pumpkin or use puree (just make sure to get plain pumpkin and NOT pie filling!).

It uses coconut oil as base along with garlic and onions, both well known for their immune boosting properties, next just add some pumpkin and coconut milk, ginger, stock and nutmeg; it» as easy as pumpkin pie!

The pumpkin pie flavor will be there from the canned pumpkin and pumpkin pie spice being used, and with a hearty pecan placed on each cookie you'll get a pecan pie flavor as well.

You use equal measurements, if a recipe calls for 2 teaspoons of pumpkin pie spice, you'll use 2 teaspoons of this homemade version.

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.

We use it in pies and pumpkin bread in the Fall and that's about it.

If using sweet potato instead of pumpkin, would you still use the pumpkin pie spice or would you sub something else in its place?

I didn't use pumpkin pie spice bc I had each spice independently so I just made my own.

when * I * got it, it was called» Linda's Pumpkin Crunch» and used only cinnamon, not pumpkin piePumpkin Crunch» and used only cinnamon, not pumpkin piepumpkin pie spice.

Then, one at a time, each ham is then coated with the glaze — a blend that is similar to what might be used to make pumpkin pie.

I used 1 1/2 tsp pumpkin pie spice IN the poppers and also used cinnamon sugar to coat them in a ziplock.

If you can't find pumpkin pie spice you can easily make your own blend using cinnamon, nutmeg, allspice and ginger.

I don't remember about the sweetener — I think I would have used maple syrup as that would have gone nicely with my pumpkin pie squares or organic sugar.

I used 1 Tbsp pumpkin pie spice in place of the cinnamon and doubled the stevia to 1/2 tsp.

The people at Rodale's Organic Life give you many ways to use pumpkin pie spice.

We've created the easiest, most delicious, just like mom used to make pumpkin pie ever.

I didn't have all of the spices, so I used pumpkin pie spice and they turned our perfectly.