arefully peel and seed the pumpkin.
Cut into chunky 2
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
Mix together flour, sugar, baking soda, pie spice, salt and baking powder. Add pumpkin, oil and eggs; mix well.
Pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.
Allow to cool for 15 minutes before removing from pans.
Pre-heat oven to 350.
Measure xylitol and pulse in blender or food processor until powdered.
Measure out earth balance and melt it.
Mix together pumpkin puree, egg whites, yogurt, earth balance, evaporated milk, vanilla, xylitol, and stevia until well blended.
Whisk or sift all remaining ingredients together in separate bowl.
Add dry ingredients to wet ingredients and mix until just blended.
Pour into greased and floured baking pans.
Preheat oven to 350 degrees.
Sift together all dry ingredients. Beat together eggs, sugar, oil, and pumpkin. Gradually add dry ingredients to egg mixture and beat until mixed.
Pour batter into greased bunt pan and bake for 1 hour.
Allow cake to cool and ice. For icing mix together butter, cream cheese, powdered sugar and vanilla. Beat until fluffy then add milk (no more than 1 1/2 tsp or icing will become runny) and beat until mixed.
Once cake is cool, ice and serve!
equal amount of commercial pumpkin spice, or your own
lour. Stir in nuts and pumpkin. Wash the 8 pint size
an.
Note:Preparing Fresh Pumpkin.
There are many different
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
In a large bowl beat eggs and pumpkin until smooth.
Add sugar and oil and beat to combine.
Combine all dry ingredients, except nuts and choc. chips.
Add to egg mixture and beat to combine well.
Stir in nuts and choc. chips.
Spoon into three 8x4-inch greased and floured pans.
Bake at 350\u00b0F for 60-65 minute.
Cool on rack for 10 minute Remove from pans and let cool completely.
They freeze well. Enjoy, Ingrid/Koechin/Chef.
P.S. If you can find Instant Coconut Pudding use it and leave off the extract then.
ash the outside of the pumpkin.
Remove the stem and
50 degrees. Place the whole pumpkin, if it will fit, or
ilbur who does the CopyCat recipes. I've made these -- they
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard
To prepare fresh pumpkin for this recipe and other recipes, follow this procedure
Bake the pumpkin pieces in a 180C oven
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 5x7-inch loaf pans.
Combine sugar, pumpkin puree, applesauce, vegetable oil, and water together in a large bowl.
Mix flour, salt, cinnamon, nutmeg, cloves, baking soda, baking powder, and ginger together in a bowl. Stir into pumpkin mixture gradually, until combined. Fold in walnuts and raisins. Pour into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, 45 to 60 minutes.
muffin pan. Combine oats, pumpkin seeds, peanuts and brown sugar
Place eggs, cinnamon whisky, pumpkin puree, melted butter and milk into a mixing bowl.
Add yellow cake mix.
Blend ingredients well until combined.
Spread batter in a lightly greased 15X10X1 - inch baking pan.
Bake in a preheated oven at 350-degrees for 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
Allow bars to cool completely before frosting. Toppings may include Cream Cheese frosting or Cool Whip topping both awesome.