Sentences with phrase «using pure pumpkin»

This is especially true if you are using pure pumpkin in place of highly processed, corn - based rabbit treats.

As a note — make sure you're using pure pumpkin here and not pumpkin pie filling.

You could definitely use pure pumpkin.

Use pure pumpkin puree in the recipe, not pumpkin pie filling.

Use pure pumpkin puree for this, not the can labeled «pumpkin pie mix» since that has spices added.

Can I use pure pumpkin instead.

Not exact matches

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.

Use up pure pumpkin puree in these amazing brownies!

I decided to use simple ingredients, roasting my own pumpkin pure, because that's the way I like it.

Pumpkin Oat Pancake — Yum, these pancakes are pure fall goodness from the griddle — I like to use Love Grown Foods Super Oats to add a little extra nutrition with quinoa flakes, amaranth flakes and chia.

I couldn't find pumpkin purée, so I used 100 % pure pumpkin from Libby's and it worked great!

You'll use pure canned pumpkin, plus there are pecans in there and chunks of white chocolate that can be chopped up from bars.

Simply slit two vanilla beans down the middle, drop them into 375 ml of vodka (I used the red Smirnoff) and within a few weeks you will have infused pure vanilla extract that someone can use in all sorts of recipes like granola, pumpkin bread, French toast, and oatmeal.

Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick bakingPumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick bakingPumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick bakingpumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick bakingpumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.

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

3 cups all - purpose flour 2 1/2 teaspoons Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup coconut oil, melted (use refined for a milder flavor) 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1/2 cup pure pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate, Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup coconut oil, melted (use refined for a milder flavor) 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1/2 cup pure pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate, pumpkin purée 1 teaspoon pure vanilla extract 6 oz dark chocolate, chopped

The difference in this recipe (besides the crust) and the one I used is that I used cream instead of coconut milk, pure sugar instead of honey and used pumpkin pie spice from Trader Joes.

Make sure you purchase pure pumpkin not pumpkin pie filling and plan on a secondary use for your left over pumpkin.

I would recommend using 1 +1 / 4 cups of pumpkin instead of 3/4 cup, and adding 1 - 2 tsp of cinnamon (to taste), 1/16 tsp salt, and ~ 1/2 -1 tsp of stevia extract or ~ 1/3 cup of pure maple syrup (again, to taste).

1 — 16 ounce carton heavy cream 2 cups sugar (I use organic pure cane sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4 cup cornstarch 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)

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

Make sure it is a hundred per cent or pure, unsweetened pumpkin puree you're using — not pumpkin pie filling.

(Or, use a can of pure pumpkin puree from your pantry).

I used the 100 % pure pumpkin from Kroger and it tasted great!

You can use Libby's canned pure pumpkin, or you can use any generic brand that's in stores.

This recipe uses super creamy coconut yogurt (unsweetened or light), pure pumpkin, pumpkin spice, and just a few fun toppings plus some pure stevia for sweetness.

They're filled with fall spices, hearty oats (like many of my recipes), raisins, and pure pumpkin, plus they're made with apple butter which is a great way to use up that apple butter recipe above!

I used Libby's 100 % pure pumpkin puree and Linwood's flaxseed, substituting 2 eggs with 2 egg whites.

The pumpkin puree worked and is delicious, but I had to change the following: I used a can of organic pure pumpkin which is 425grams.

To get a nice coffee flavor in my pumpkin spice latte cupcakes, I use 2 teaspoons of Nielsen - Massey Pure Coffee Extract.

This smooth pumpkin mousse is made decadent using whole milk ricotta cheese and gets it sweetness from pure pumpkin and a little maple syrup.

This recipe uses super creamy coconut yogurt (unsweetened or light), pure pumpkin, pumpkin spice, and just a few fun toppings plus some pure stevia for sweetness.

They're filled with fall spices, hearty oats (like many of my recipes), raisins, and pure pumpkin, plus they're made with apple butter which is a great way to use up that apple butter recipe above!

When you look for pumpkin puree, don't use «pumpkin pie mix» (usually a larger can) and instead buy the can that is «pure pumpkin puree».

There must be loads of water added to it, and possibly even a few other additives... If you'd rather not go through the trouble of cooking the potato and puree it, I would suggest you use pure, unsweetened pumpkin puree instead.

* 1/4 cup coconut oil * 1 large onion, chopped * 2 cloves garlic, minced * 2 teaspoons curry powder * 1/2 teaspoon ground coriander * 1/4 teaspoon crushed red pepper flakes, plus extra for garnish * 1/2 teaspoon salt * 2 cups vegetable broth (or use chicken stock if soup doesn't need to be vegan) * 15 - ounce can pure pumpkin puree * ~ 13.5 - ounce can full fat coconut milk * coconut cream (see note below) or, if soup doesn't need to be vegan, creme fraiche or sour cream * chopped fresh cilantro leaves * ground black pepper

If you would like to bump up the sweetness of the recipe a bit, or are gifting a jar of this pumpkin spice apple butter to a friend who has a sweet tooth, I've included the options you can use for a touch of natural sweetness including dates or date sugar, molasses, coconut sugar, or my favorite: a touch of pure maple syrup.

Of course, I used 100 % pure organic pumpkin and all those fall spices we love: cinnamon, nutmeg, and cloves.

One of the reasons I was so happy to work on this #PumpkinCan project is that I truly do use LIBBY»S 100 % Pure Pumpkin a lot in my baking, as it makes a great healthy baking substitution for all sorts of things!

One is just pumpkin (I used Libby's and it said 100 % pure above the word Pumpkin) the other is a pie mix with all the spicespumpkin (I used Libby's and it said 100 % pure above the word Pumpkin) the other is a pie mix with all the spicesPumpkin) the other is a pie mix with all the spices in it.

I was dying to try the new chalk paint colors and I chose to use Pure White on a couple of pumpkins and French Linen on another two.

Use cooked fresh or pure canned pumpkin - not pie filling.

Small Glass Jars (I used baby food and pasta sauce jars) Goo Gone (or other product to remove the sticky labels) Acrylic Paint (I used FolkArt in Pure Orange and Pumpkin) Wire Cutters / Pliers Black 20 Gauge Wire Black Sharpie