Sift together flour, baking soda, salt and sugar. Blend together eggs, oil and 5 teaspoons pumpkin pie spice.
Add to sifted ingredients.
Add the pumpkin and nuts.
Pour into 4 greased and floured coffee cans or loaf pans. Bake 1 hour at 325\u00b0.
arefully peel and seed the pumpkin.
Cut into chunky 2
Heat 1 tbsp oil in a large pan and saute the white parts of the spring onion, pumpkin, carrots and 1/2 the chili. Add the vegetable stock, bring to a boil and simmer for 30 mins. When the pumpkin and carrots are soft, puree, then stir in the cream and season.
Heat 2 tbsp oil in a frying pan and toast the rye croutons until golden brown.
Serve the soup with a sprinkle of toasted pumpkin seeds, the remaining chili slices, spring onion and croutons.
50\u00b0F.
Arrange sliced star fruit in bottom of a
Preheat oven to 350 degrees Farenheit.
Grease a cookie sheet.
Stir together flour, baking powder, baking soda, cinnamon, nutmeg and salt, set aside.
Beat sugar, vegetable oil, eggs, and vanilla together. Add pumpkin.
Add wet ingredient mixture and chocolate chips to dry mixture.
Drop by teaspoonsful onto cookie sheet.
Bake until edges are set (about 8-10 minutes).
Place pumpkin in a kettle.
In another pot, add vinegar to sugar and heat to the boiling point.
Tie the spices in cheesecloth and add to vinegar/sugar mixture.
Boil 5 minutes; pour over pumpkin cubes.
Cook the pumpkin in the syrup until just tender.
Place in sterilized jars and seal at once.
tir almond flour, coconut flour, pumpkin pie spice, baking soda, baking
x 5 inch loaf pans.
Combine flour, pumpkin pie spice
Tie spices in double thick cheesecloth.
Combine sugar and vinegar in a large kettle.
Bring to a boil.
Lower heat a little and put in spice bag.
Boil about 5 minutes.
Add pumpkin pieces and cook over medium heat until tender.
Remove spice bag.
Spoon hot pumpkin into hot, sterile jars.
Cover with hot syrup.
Seal at once.
Yields 5 pints.
Blend butter and sugar.
Add milk and blend.
Add eggs, blend. Add pumpkin and seasoning and mix well. Pour into crust.
Bake in oven at 350\u00b0 until done.
Tie spices in double thickness of cheese cloth.
Combine sugar and vinegar in large sauce pan
Add spice bag, bring to boiling. Add pumpkin, cook until tender.
Remove spice bag.
Spoon pumpkin into sterile jars.
Cover with syrup, seal at once.
Makes 5 pints.
Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
Ladle into bowls and serve with a dollop of Greek yogurt.
Heat pumpkin and take off heat.
Blend in flour, Eagle Brand milk, salt, brown sugar, vanilla and butter.
Set aside.
Beat together 1/2 cup sugar and spices.
Add eggs to sugar-spice mixture.
Mix together sugar-spice mixture and pumpkin mixture. Pour in enough milk to make about 3 quarts of filling.
Makes 2 large pies and 1 small pie.
Bake at 425\u00b0 until starts cooking good, and turn back to 400\u00b0 until knife comes out clean.
emove skin and seeds from pumpkin or squash. Cut into can
ith 1/2 cup of pumpkin hummus and place onto a
Preheat oven to 350\u00b0F.
Line an 8x4\" loaf pan with foil and cooking spray. Set aside.
Add all ingredients (except toppings) to a blender, and blend until smooth.
Pour batter into loaf pan.
Sprinkle pumpkin seeds and oats on top of the loaf.
Bake 25 minutes, until a toothpick inserted comes out clean.
Allow the loaf to cool completely before enjoying. Store in an airtight container in the fridge for 4-5 days.
he eggs. Scoop in the pumpkin puree and beat with a
f mixture. Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in
heat flour, all-purpose flour, pumpkin pie spice, baking soda, and
*Clean out pumpkin seeds and brush inside with butter.
Bake 1 1/4 hours at 375 F, let stand until cool enough to handle.