Pumpkin flavor is synonymous with autumnal baking, but pumpkin puree serves as a healthy substitute year-round. For oil, the ratio is one to one — one cup oil is simply replaced with one cup pumpkin puree. To substitute pumpkin puree for butter, multiply the amount of butter by 3/4. If a recipe calls for one cup, use 3/4 cup puree in its place. If you're not ready to give up all the butter, consider splitting the bill. For one cup of butter, use 1/2 cup of butter and 1/2 cup of pumpkin puree. And be sure not to grab pumpkin pie filling at the store when you're looking for puree! It's easy to mix them up, but you won't be happy with the results.
Skinny Pumpkin-Banana Bars
The combination of fruit flavors in skinny pumpkin-banana bars helps keep the consistency light and moist without the extra calories. If you're on a dairy-free plan, a few simple swaps will make this recipe vegan-friendly.
Pumpkin Oatmeal Chocolate-Chip Cookies
These tasty pumpkin oatmeal chocolate-chip cookies are only 90 calories per serving. Cinnamon and nutmeg help bring comforting spice flavors to the table, but there's also the inventive addition of a little coconut oil.
Keep reading for one more decadent dessert that uses pumpkin puree.
Pumpkin Cheesecake Mousse
Forget all the butter and cream in traditional mousse recipes. You won't even miss it in this airy pumpkin cheesecake mousse that not only calls for puree, but uses pumpkin pie spice as well!