|Pumpkin, Butternut, & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Results 1 - 10 of 160 for preparing pumpkin
Whether from the ... evaporated milk and pumpkin pie spice, and ... Vitamin A 60%DV*; Vitamin C 4%DV; Calcium 10%DV; Iron 10%DV **Daily Value /Mealtime.org
Pumpkins can be boiled ... processor or blender. You may also mash pulp with a potato masher. Refrigerate the cooked, pureed or mashed pulp until ready to use.
Cut pumpkin in half. Remove ... down in a baking dish and add a little water. Bake at 400 degrees for 20 minutes. Easy to scoop out and needs no mashing.
Cut in half lengthwise. Scoop out seeds. Place cut side down on shallow pan and bake at 325 degrees until tender, 1 to 3 hours. Scrape out and put ...
Preheat oven to ... syrup, coconut milk, pumpkin, brown sugar, ... Protein 4g; Vitamin A 160%DV*; Vitamin C 6%DV*; Calcium 2%DV*; Iron 8%DV* * Daily Value
Adjust oven rack ... degrees F. Whisk pumpkin, sugar, spices, ... If edge browns too quickly, cover it with strips of foil. Let cool completely. Serves 8.
Mix cream cheese, ... thickened. Stir in pumpkin and spices; mix ... additional whipped topping and chocolate dipped pecan halves, if desired. Serves 8.
In bowl, beat ... thickens slightly, about 5 to 10 minutes. Remove from heat. Add pumpkin. Pour into crust and chill 4 hours or until set. Garnish as desired.
Combine pudding mix ... heat. Stir in pumpkin and spices using ... overnight. Garnish with additional whipped topping and nuts, if desired. Yield: 8 servings.
Mix egg, milk, oil and pumpkin thoroughly; add all ... Fill muffin tin or baking cups half full. Bake at 400 degrees for 20 minutes. Yields 12-18 muffins.
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