1. Pumpkin puree: Preheat oven to 350 degrees. Place the whole pumpkin, if it
ash the outside of the pumpkin.
Remove the stem and
aute 4-5 minutes. Add pumpkin puree and chicken broth and bring
ime for mixing up this filling. Remove the pure pumpkin puree from
Bake in preheated oven for 35 to 40 minutes, or
e beets in boiling water for 45 mins. Drain and
t a time, then add pumpkin puree and vanilla. Stir in flour
large bowl, mix together pumpkin puree, eggs, oil, water and
ake crust at 325 degrees for 15 minutes or until lightly
f prepared pan and bake for 8 mins. Let cool then
Heat the half-and-half, pumpkin puree, brown sugar, salt, cinnamon and
Mix butter, pumpkin puree, egg, and sugar until well
For the pumpkin latte mix, combine pumpkin puree with sugar. Season with cinnamon, cloves, nutmeg and ginger. Set aside. Combine 1 2/3 cups milk and vanilla sugar. Warm briefly. Add coffee and spiced pumpkin puree. Keep warm.
Heat remaining milk. Froth with a mini frother or whisk until foamy. Pour hot pumpkin latte mix into a glass. Top with milk foam and sprinkle with sugar cinnamon. Serve hot.
ream and dark brown sugar for 1 min, or until melted
owl, whisk together the eggs, pumpkin puree, and vanilla extract. Pour the
o 350 degrees (300 degrees for convection-bake oven).
Prepare
ater. Let stand for 2 mins then microwave for 15 seconds, or
n small bowl stir together pumpkin puree, melted butter, eggs and vanilla
utter.
Add banana and pumpkin puree to the food processor along
nd salt. Whisk together yogurt, pumpkin puree, 1 egg and butter then