We’ve all been there—buying a can of pumpkin puree that somehow ends up forgotten in the back of the pantry. Or maybe you ...

flavorful puree that can be enjoyed in all of your favorite pumpkin recipes! With just a couple of easy steps it can be a ...

The added moisture in pumpkin puree needs to be accounted for by reducing other liquids in the recipe or ... Pumpkin puree is made from roasted pumpkins that are blended. That means any moisture ...

Like gingerbread and treacle sponge, this loaf tastes even better the day after it is baked. It’s also a great way to use up leftover pumpkin from Halloween or use a tin of pumpkin purée instead.

Step 5: Beat the pumpkin purée into the cake mixture before ... carefully pour it into the oiled bundt tin. Step 6: Bake for 45-55 minutes, though I always start checking at 40.

Pumpkin season is my favorite excuse to whip up comforting and festive treats, and these 15-minute no-bake pumpkin protein ...

are interchangeable in most recipes to achieve the same texture and a mostly similar flavor. Butternut squash and sweet potato are one-to-one replacements for pumpkin puree. For 1 cup canned ...

This recipe is a fantastic take on two classic ... Add the spices, salt, vanilla extract and pumpkin puree and beat until smooth. Finally, add the eggs, one at a time, until just combined.