#pumpkinpuree

[forkfulofflavor]

Pumpkin Pie Crisp with a Buttery Crust Ingredients: For the Crust: 1 1/2 cups all-purpose flour 1/2 cup unsalted butter, cold and cut into small pieces 1/4 cup granulated sugar 1/4 teaspoon salt 1–2 tablespoons cold water (as needed) For the Pumpkin Filling: 1 can (15 oz) pumpkin puree 1/2 cup granulated sugar 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 2 large eggs 1 can (12 oz) evaporated milk For the Crisp Topping: 1 cup all-purpose flour 1/2 cup old-fashioned oats 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 cup unsalted butter, melted Directions: Prepare the Crust: In a large bowl, mix together the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough just begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. Pre-Bake the Crust: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9×13-inch baking dish. Transfer the dough to the baking dish, pressing it into the bottom. Prick the crust all over with a fork and pre-bake for 10-12 minutes, or until lightly golden. Let it cool slightly. Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour the pumpkin mixture over the pre-baked crust. Prepare the Crisp Topping: In a medium bowl, combine the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly. Assemble and Bake: Evenly sprinkle the crisp topping over the pumpkin filling. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the pumpkin filling is set. Cool and Serve: Allow the Pumpkin Pie Crisp to cool slightly before serving. Top with whipped cream or a scoop of vanilla ice cream if desired. Prep Time: 20 minutes Baking Time: 55 minutes Total Time: 1 hour 15 minutes Kcal: 340 kcal per serving Servings: 12 servings This Pumpkin Pie Crisp with a Buttery Crust combines a flaky crust, spiced pumpkin filling, and a crumbly oat topping in a dessert that’s as comforting as it is delicious. The contrast between the smooth pumpkin layer and the crisp topping brings out the warm, cozy flavors of fall with each bite. Perfect for family gatherings or holiday feasts, this dessert is easy to prepare and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a wonderful twist on traditional pumpkin pie, adding a delightful crunch to a seasonal favorite!

[easynhealthyfoodrecipes]

This homemade pumpkin puree tastes so much better than what you’d get in can, and happens to be super easy to make! Pumpkin puree can be used in so many different dishes including soups, cakes, cookies, pies and other baked goods.

[forkfulofflavor]

Pumpkin Cheesecake Cinnamon Rolls Ingredients: 2 cans Pillsbury cinnamon rolls (5-cinnamon roll packs) 1/2 stick butter, softened (for greasing the pan) Pumpkin Cheesecake Filling: 1 block (8 oz) cream cheese, softened 2/3 cup pumpkin puree, well strained of liquid 6 tbsp brown sugar 1 large egg, at room temperature 1 tsp vanilla extract 2 tsp all-purpose flour 3/4 tsp pumpkin pie spice Streusel Topping: 1/2 cup plus 1 tbsp all-purpose flour 1/2 cup brown sugar 6 tbsp cold butter, cut into cubes Pumpkin Spice Icing Glaze: 1/4 cup melted butter 1 cup powdered sugar 2 tbsp milk 1/2 tsp vanilla extract 3/4 tsp pumpkin pie spice Directions: Preheat Oven and Prep Pan: Preheat your oven to 400°F (200°C). Generously grease each cavity of a muffin pan with softened butter to prevent sticking. Make the Pumpkin Cheesecake Filling: In a large bowl, combine the cream cheese, pumpkin puree, brown sugar, egg, vanilla, flour, and pumpkin pie spice. Whisk until the mixture is smooth and free of clumps. Set aside. Prepare the Streusel Topping: In a separate bowl, combine the flour, brown sugar, and pumpkin pie spice. Cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles small sandy clumps. Set aside. Assemble the Cinnamon Roll Muffins: Place one cinnamon roll in each muffin cavity, pressing it to fit the base and up the sides to create a well. Spoon 1-2 tablespoons of the pumpkin cheesecake filling into each cinnamon roll well. Top with Streusel: Generously sprinkle the streusel topping over each cinnamon roll muffin, covering most of the surface. Bake: Lightly cover the muffin pan with aluminum foil. Bake for a total of 15-20 minutes, removing the foil halfway through. Bake until a toothpick inserted into the center of the cheesecake filling comes out clean. If the tops begin to brown too quickly, cover with foil again. Make the Icing: While the cinnamon rolls bake, make the pumpkin spice icing. In a medium bowl, combine melted butter, powdered sugar, milk, vanilla, and pumpkin pie spice. Whisk until smooth. Cool and Drizzle: Let the cinnamon rolls cool for at least 15 minutes in the pan. Once cooled, drizzle with the pumpkin spice icing. Serve and enjoy! Prep Time: 20 minutes Baking Time: 20 minutes Total Time: 40 minutes Kcal: 350 kcal per roll Servings: 10 rolls These Pumpkin Cheesecake Cinnamon Rolls combine everything we love about fall into a single indulgent bite. A soft cinnamon roll base filled with creamy pumpkin cheesecake and topped with a buttery streusel and pumpkin spice icing, these rolls are a perfect blend of flavors and textures. Ideal for a cozy morning treat or an impressive holiday brunch, these rolls offer a delightful twist on traditional cinnamon rolls. Each muffin-style roll is perfectly portioned and packed with seasonal spices, making them a favorite for fall gatherings and cozy celebrations.

[forkfulofflavor]

Pumpkin Pie Dessert Hummus Ingredients: 1 (14.5 oz) can low-sodium chickpeas, drained and rinsed 1 (15 oz) can pure pumpkin puree 1/4 cup maple syrup 1-2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 2 teaspoons vanilla extract 1/4 teaspoon salt 1/4-3/4 cup canned coconut milk (or unsweetened almond milk) Directions: In a blender or food processor, add all ingredients except the coconut milk. Blend on high speed, scraping the sides as needed, until smooth. Pour in 1/4 cup of coconut milk and blend again until incorporated. For a thinner consistency, add additional coconut milk 1 tablespoon at a time, until you reach your desired texture. Transfer the hummus to a serving bowl. Garnish with crushed graham crackers, pecans, chocolate chips, or a drizzle of maple syrup if desired. Serve with fresh apple slices, apple chips, strawberries, ginger snaps, graham crackers, green grapes, or pretzels. Prep Time: 10 minutes | Total Time: 10 minutes Kcal: 100 kcal per serving | Servings: 8 servings This Pumpkin Pie Dessert Hummus is a delightful blend of creamy chickpeas, rich pumpkin puree, and the warming flavors of pumpkin pie spice and cinnamon. The result is a velvety dip that’s sweetened with maple syrup and balanced with a hint of vanilla, perfect for pairing with crisp apples, ginger snaps, and more. Ideal for autumn gatherings or simply as a cozy seasonal treat, this hummus is a healthier dessert option that’s vegan-friendly and gluten-free. Its creamy texture and delicious pumpkin spice flavor make it an instant favorite, offering a unique way to enjoy the comforting tastes of fall. Serve it with your favorite dippables for a festive and flavorful addition to any spread!

[forkfulofflavor]

Pumpkin Cinnamon Roll Bake Ingredients: two 8-count tubes refrigerated cinnamon roll dough (with icing) 3 large eggs 3/4 cup pumpkin puree (not pumpkin pie filling) 1/2 cup milk 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1 tablespoon pumpkin pie spice 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup confectioners’ sugar 2 tablespoons cream or milk vanilla ice cream or whipped topping (optional, for serving) Directions: Prep the Pan: Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with foil and spray with cooking spray. Set aside. Prepare the Cinnamon Rolls: Cut each cinnamon roll into 9 pieces by first slicing into 3 even strips, then cutting each strip into 3 pieces. Scatter the pieces evenly in the prepared pan, ensuring they are separated to prevent sticking. Set the pan aside, along with the icing from the cinnamon roll packages. Make the Pumpkin Mixture: In a medium bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth. Combine and Bake: Pour the pumpkin mixture evenly over the cinnamon rolls in the pan. Drizzle with the packaged icing (microwaving it for 10 seconds if needed to make it easier to drizzle). Place the pan on a baking sheet to catch any overflow and bake for about 40 minutes, or until the center is set and the top is lightly golden. Make the Frosting: While the bake cools on a wire rack, prepare the frosting. In a medium bowl, whisk together the confectioners’ sugar and 2 tablespoons cream (or milk) until smooth. Adjust the consistency as needed. Finish and Serve: Drizzle the frosting over the cinnamon roll bake. Optionally, serve with vanilla ice cream or whipped topping. Serve immediately and enjoy! Prep Time: 15 minutes Baking Time: 40 minutes Total Time: 55 minutes Kcal: 350 kcal per serving Servings: 9 servings This Pumpkin Cinnamon Roll Bake combines everything cozy about fall in one delicious dish. The soft, flaky cinnamon rolls soak up a warm, pumpkin-spiced mixture, creating a perfect blend of flavors that’s both sweet and spiced. Topped with a rich frosting drizzle, each bite is packed with the essence of autumn. Whether enjoyed as a special breakfast or a comforting dessert, this bake is ideal for gatherings or a cozy day in. Serve with a scoop of vanilla ice cream or whipped topping for an added touch of indulgence!

[houltey]

Indulge in the flavors of fall with this delicious Pumpkin Spice Smoothie. Packed with pumpkin puree, banana, and warming spices, it's a healthy and energizing treat perfect for any autumn day.

Ingredients: 1 cup canned pumpkin puree. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon ginger. 1 tablespoon honey. 1/2 cup ice cubes.

Instructions: Add all ingredients to a blender. Blend until smooth and creamy. Pour into a glass and garnish with a sprinkle of cinnamon if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

helen keller ramirez

[wellcomecollection]

Making homemade pumpkin puree is easy and allows you to control the quality and freshness of the ingredients. This vegan recipe yields smooth and creamy puree perfect for a variety of dishes.

Ingredients: 1 small sugar pumpkin.

Instructions: Before you start cooking, heat the oven to 375F 190C. Take the pumpkin in half and scoop out the seeds and stringy fibers. Put the pumpkin halves on a baking sheet that has been lined with parchment paper, cut side down. Put the pumpkin in the oven and bake for 45 to 60 minutes, or until it is soft and a fork can easily go through it. Let the pumpkin cool down a bit, and then take the flesh out of the skin. Put the pumpkin flesh in a blender or food processor and blend or process it until it is smooth. You can use it right away, put it in the fridge in an airtight container for up to five days, or freeze it to keep it longer.

Prep Time: 10 minutes

Cook Time: 60 minutes

LA BOTTEGA DEI MAGHI edicola

[pdtas]

These vegan pumpkin pancakes are light and tasty, and they're great for a cozy breakfast or brunch. These are a great fall treat because they are made with pumpkin puree and warm spices.

Ingredients: 1 cup pumpkin puree. 1 1/2 cups almond milk. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. 2 tablespoons coconut oil, melted. 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves.

Instructions: In a mixing bowl, whisk together pumpkin puree, almond milk, maple syrup, apple cider vinegar, and melted coconut oil until well combined. In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or vegan whipped cream.

Prep Time: 10 minutes

Cook Time: 15 minutes

Hit Radio Plus