I bought
whole pie pumpkins to bake.
If you want to cook
whole pie pumpkins or butternut squash that may also influence your choice.
Not exact matches
Blend it all together in a food processor, pour it in a
whole wheat
pie crust, bake at 350º for a half hour or so, and you have healthy
pumpkin pie — it's just fruit, vegetables, tofu, and, gram - for - gram, the most powerful antioxidant foods in the world.
Meaning, you don't have to whip up a
whole pumpkin pie to satisfy your
pumpkin spice craving.
2/3 + 1/4 cup
whole wheat white flour 1/3 cup wheat germ 1/2 cup cane sugar 1 3/4 teaspoons
pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups
pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3 cup mini cinnamon chips
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.
14 ounces
whole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Y
whole grain elbow macaroni 4 slices center - cut bacon 1 tablespoons Cabot Unsalted Butter 3 tablespoons King Arthur
Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Y
Whole - Wheat Pastry Flour 3 cups nonfat milk 1/2 cup 100 % pure canned
pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon
pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt
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)
Stir in the vanilla,
pumpkin pie spice,
pumpkin puree, oats, shredded coconut and chopped cashews, reserving the
whole cashews for topping.
Perfect
pumpkin pie with a homemade caramel pecan topping that takes this traditional
pie to a
whole new level!
In a very large bowl mix together the
whole eggs, egg yolks, half - and - half, syrup, sugar, cinnamon,
pumpkin pie spice, vanilla and sweet potato puree.
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large
whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup pure maple syrup 3/4 cups sugar 1 tsp
pumpkin pie spice 1/2 tsp ground cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping
2 tablespoons coconut oil 1 acorn squash, sliced in 1 / 2 - inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepped 2 teaspoons brown sugar 1/2 cup
whole pecans, chopped 1/4 teaspoon
pumpkin pie spice 6 cups baby arugula 1 avocado, sliced 1 pomegranate, arils removed 1 seedless cucumber, sliced
Go ahead, have a
whole pumpkin pie all to yourself — it's only 90 calories!
I guess I'm a little weird but a
whole huge turkey,
pumpkin pie and cranberries fall into that category.
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: 2 cups
whole, raw, organic milk from grass - fed cows 1 cup organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real maple syrup 2 tsp pure, organic vanilla extract Pinch of cinnamon and nutmeg OR
pumpkin pie spice Dash of unrefined sea salt
2 cups unbleached flour 1 cup
whole wheat flour 1 3/4 cups
pumpkin puree 1/2 cup water your preferred spices for 1
pumpkin pie 1/3 cup sugar 1/2 tsp salt 1/2 tsp yeast 3 tsp wheat gluten
Make the oat flour and combine with the
whole oats and
pumpkin pie spice - feel free to adjust the spice amount up / down depending on your taste.
In a large bowl, stir yeast, white
whole wheat flour flour, 1 cup of all purpose flour,
pumpkin pie spice, sugar, and salt together.
Just add the amt listed in white) Extra Large Loaf1 / 3 C water1 C mashed very ripe banana (about 2 medium bananas) 3 T vegetable oil, margarine or butter (I use olive oil) 2 large eggs1 t salt1 / 4 C brown sugar, packed2 C white flour * 2 C
whole - wheat flour1 1/4 t ground nutmeg or cinnamon (bet
pumpkin pie spice would be good) 1 1/2 t bread - machine or instant yeast1 / 3 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour.
In a separate medium sized bowl, add
whole wheat flour,
whole oats, baking soda, baking powder,
pumpkin pie spice, cinnamon, nutmeg, ground cloves and sea salt, mix until combined.
I hope your beadrmaker has a sweet bread button, or just use the reg cycle.Caribbean Banana BreadLarge Loaf1 / 3 C water3 / 4 C mashed very ripe banana2 T vegetable oil, margarine or butter (I use olive oil) 1 large egg3 / 4 t salt3 T brown sugar, packed1 1/2 C white flour * 1 1/2 C
whole - wheat flour1 t ground nutmeg or cinnamon (bet
pumpkin pie spice would be good) 1 1/4 t bread - machine or instant yeast1 / 4 C each raisins and chopped pecans (optional) * In Canada use all - purpose or bread flour; in the United States use bread flour.
Hearty
Pumpkin Pie Bars — This healthy twist on the traditional pumpkin pie uses natural whole foods and is gluten
Pumpkin Pie Bars — This healthy twist on the traditional
pumpkin pie uses natural whole foods and is gluten
pumpkin pie uses natural
whole foods and is gluten - free!
It's full of flavor because we're using a 2
whole cups of
pumpkin puree (make sure not to use
pumpkin pie filling)-- and a healthy combo of cinnamon, nutmeg, ginger & ground cloves.
An easy batter is made with either all purpose or white
whole wheat flour (I used
whole wheat pastry flour and nobody even knew it was
whole grain), eggs, milk (I used almond milk), boiled cider (I had 1/3 the amount so subbed some honey for the remainder), brown sugar (I used coconut sugar), vegetable oil,
pumpkin pie spices and leavening.
First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or
pumpkin pie spice Then add, shake and mix well: 2 cups White
Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
Whole Wheat flour or
whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 p
whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds
I'll have to try this with roasted sweet potatoes... since any form of
pumpkin pie / cheesecake / ice cream is forbidden my house (my bf hates the taste of
pumpkin and I try to use
whole vegetables but am too lazy to prep
pumpkin)
Don't get us wrong; we love a good butternut squash soup or
pumpkin pie, but after a trip down to Atlanta to visit Steven Satterfield, chef and owner of Miller Union, our eyes have been opened to a
whole new world of squash cookery.
I was wondering if the
pie crust recipe uses
whole pumpkin seeds or shelled
pumpkin seeds — do you still soak them first if they're not shelled?
These slightly sweet, super moist
pumpkin pie muffins are 100 % vegan, fairly low in sugar, and are made with
whole wheat flour.
If you are inclined, it's super easy to
whole roast a
pie pumpkin or red kuri squash by cooking it for an hour or so in an oven at 350 degrees.
The beauty of these egg rolls is that they are healthier than your average
pumpkin pie and they are lactose - free because of the Green Valley Organics Lactose - Free Cream Cheese (now available at
Whole Foods Markets) that I mixed with the
pumpkin puree.
It really takes this simple
pumpkin pie recipe to a
whole new level.
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
Mom's Traditional
Pumpkin Pie Recipe 1 unbaked 9 - inch pie crust (I usually make this recipe from Better Homes and Gardens) 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon ground cloves 2 large eggs 1 can (15 ounces) pure pumpkin or 1 3/4 cups fresh pumpkin puree 1 teaspoon pure vanilla 1 cup evaporated who
Pumpkin Pie Recipe 1 unbaked 9 - inch
pie crust (I usually make this recipe from Better Homes and Gardens) 1/2 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon ground cloves 2 large eggs 1 can (15 ounces) pure
pumpkin or 1 3/4 cups fresh pumpkin puree 1 teaspoon pure vanilla 1 cup evaporated who
pumpkin or 1 3/4 cups fresh
pumpkin puree 1 teaspoon pure vanilla 1 cup evaporated who
pumpkin puree 1 teaspoon pure vanilla 1 cup evaporated
whole milk
1 cup ice cubes 1 cup coconut milk (I like Silk unsweetened coconut milk) 1/4 cup So Delicious soy and dairy free cultured coconut milk (yogurt with live & active cultures) 1 tsp lemon juice 1/2
whole orange with skin removed 1 cup diced pineapple (canned pineapple okay in juice) 1 cup packed, raw spinach leaves 1 tsp Madagascar vanilla Few dashes of nutmeg or
pumpkin pie spice Few dashes of cinnamon (I like Vietnamese cinnamon)
everyone knows of
pumpkin pie, these on the other hand are a
whole new breakout dessert!
Carnation's Famous
Pumpkin Pie from 1959 (hint: leave out the cloves in the recipe) Notes: — I made the crust in the food processor and it still came out amazing — I didn't have buttermilk on hand, so I made my own with 1/3 c
whole milk and 1/3 tsp cider vinegar — I had extra
pie crust & filling since I used recyclable
pie tins for my lucky
pie recipients, so I made a mini
pie for Kate & I
Made with french pressed, fair - trade coffee, plant - based milk, stone ground
whole coconut butter (the crème de la crème of nut butters), real
pumpkin puree, vanilla, maple syrup, and all the right
pumpkin pie spices.
3 cups oats 3 tablespoons
pumpkin pie spice (see NOTES) Pinch salt Chopped walnuts (optional) 2 tablespoons vanilla 1 1/2 cups puréed
pumpkin 1/4 cup
whole cranberries, rinsed 3/4 cup cannellini beans 8 dates, pitted and soaked in warm water to soften 1/2 cup fresh brewed black, chai or
pumpkin spiced tea
I did something similar last year for
pumpkin pie but I used a big Kabocha squash instead of a
whole big
pumpkin.
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
For the
pumpkin graham crackers In a large bowl, mix the
whole wheat flour, all purpose flour, sugar,
pumpkin pie spice, and baking powder.
-LSB-...] Dry brined turkey Gravy Cranberry sauce and cranberry chutney Rolls — store bought Green salad and raw butternut squash and kale salad Traditional stuffing and gluten - free stuffing Roasted Brussels sprouts Roasted red potatoes with rosemary Savory roasted sweet potatoes
Whole Food's pecan
pie and
pumpkin pie Gluten - free pecan
pie Whipped cream -LSB-...]
I did add a few tablespoons of almond flour, but still runny but I think that is
whole point of being «
pumpkin pie» texture in the end.
INGREDIENTS 1 cup roasted
pie pumpkin flesh * 1 cup sprouted
whole spelt flour (or oat flour if you want gluten free) 3/4 (1/2 -1) cup nut milk 3 eggs 1T melted...
Pin It Ingredients: 1 cup
whole wheat pastry flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp
pumpkin pie spice 1/2 cup coconut sugar 1/2 cup applesauce 3/4 cup coconut oil (melted), or olive oil... Continue Reading →
1 cup all - purpose flour 1 cup
whole wheat pastry flour 1/3 cup brown sugar, packed 1 1/2 teaspoons
pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2 cup (1 stick) light butter, cold and cut into 8 pieces 1/2 cup cinnamon chips (or white chocolate or butterscotch chips) 1/2 cup
pumpkin puree 1/2 cup buttermilk 1 teaspoon vanilla extract Glaze — optional — see recipe below
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)