Pumpkin bread is a moist, delicious, and shareable treat. Simply mix pumpkin puree with flour, sugar, baking soda, and ...

Drink: Transform your pumpkin purée into a delicious pumpkin spice syrup to enhance your drinks! With its notes of cinnamon, ...

This low calorie pumpkin soup is sure to be a hit this fall season. Perfect for a starter or main, this recipe is quick ...

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 ...

This creamy, vegan pumpkin soup recipe uses homemade puree and no cream for a rich texture that is perfect for a lazy winter ...

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.

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.