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Tuesday’s Tip-Substitute Pumpkin Puree for These!

As you can see from my recent posts, I am really into pumpkin and fall eats, and today is no exception.  But, you will definitely take this  tip beyond the autumn season!  When you are baking, substitute pumpkin puree for the butter and oil!  For oil, the ratio is 1 for 1 (1 cup pumpkin puree for 1 cup oil), and for butter the ratio is 3/4 to 1 (3/4 cups pumpkin puree for 1 cup butter).  The puree won’t change the taste of the dessert, but will save you a few calories and make your dessert a bit healthier!

Have a tip for NewsforChews?  Email me at newsforchews@gmail.com!

Stay hungry!

2 Comments

  1. Hi! I just found your comfort-food blog and especially agree about all the ways you can use pumpkin. I’ll have to try the latte for my husband, and the sweet-potato-applesauce-pumpkin soup (I think I have all the ingredients right now, too!) for all my family. Thanks for sharing.

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