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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 ...
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 ...
Watch the video to learn the secret to making the perfect Thanksgiving pumpkin pie. ... And some commercially available pumpkin puree brands may contain squashes other than pumpkin in the recipe ...
If you don’t have pumpkin pie spice, you can make your own with a mix of cinnamon, ginger, cloves and nutmeg. Use leftover pumpkin puree in muffins, soup and more.
Pumpkin Margarita. The combination of pumpkin pie filling, pumpkin spice syrup, and reposado tequila creates a beautiful autumnal blend. The aged tequila adds a rich brown sugar flavor that mixes ...
After combining the cake mix, pumpkin puree and water, she scoops the batter into a well-oiled doughnut hole tin or mini muffin pan, filling each cavity about three-quarters full. She bakes them ...
Related: 18 Pumpkin Puree Recipes That Capture the Flavors of Fall. Pancakes, Waffles, and French Toast. Pancakes and Waffles.
Moist, fluffy and tender, these gluten-free pumpkin scones are simple to make, oozing with pumpkin flavor, and ready in just 30 minutes! Get the recipe: Gluten-Free Pumpkin Scones Dish by Dish