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Here are 50 of the best pumpkin puree recipes to use up leftover puree—including healthy, gluten-free and vegan dishes too! Alice Knisley Mattias Kick off your fall baking season with this easy ...
Pumpkin Biscuit Bake. This giant biscuit, with its buttery, tender crumb, is all fall, thanks to pumpkin, browned butter, and warm spices. A great recipe to turn to for Sunday brunch or a packed ...
After cooking and draining, this is what to expect from a typical cooking pumpkin: 2½-pound pumpkin = 1¾ cups puree. 3½-pound pumpkin = 2½ cups puree. 5-pound pumpkin = 2¾ cups puree. 6-pound ...
Pumpkin pie with whipped cream or ice cream owes its place as a Thanksgiving dessert to an 18th-century cook by the name of Amelia Simmons. ... And some commercially available pumpkin puree brands ...
Pumpkin purée is sometimes used as a replacement for eggs in baked goods like muffins. Use about ¼ cup of pumpkin purée for each large egg. Use about ¼ cup of pumpkin purée for each large egg ...
Preheat the oven to 350°F. Prepare a 9-inch by 5-inch loaf pan with cooking spray. In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla.
The good news? You totally can freeze pumpkin pie! Here’s the right way to do it—plus tips for thawing pumpkin pie to perfection. Related: 15 Ways to Use Leftover Pumpkin Puree That Aren't Dessert
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