How to Use Pumpkin to Replace Eggs & Oil in Recipes
Pumpkin substituted for eggs and oil lowers the calorie and fat content of a recipe. Pumpkin also contains several nutrients like beta-carotene, which gives pumpkin it's bright orange color. Other vitamins and minerals found in pumpkin include: zinc, vitamin C, folate, vitamin E and calcium. Adding pumpkin often doesn't change the resulting recipe, but can alter the taste slightly. Pumpkin is sweet tasting so the recipe could be sweeter than normal.
Instructions
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Preheat the oven as the recipe directs. Read the directions and follow each step.
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Replace the egg in the recipe with canned pumpkin. For each egg, instead use 1/4 cup of canned pumpkin or 1/3 cup of cooked pumpkin. Add the canned pumpkin in the same spot as the egg. This also substitutes for the oil. If a recipe calls for oil and no eggs, you can smear the pumpkin over the bottom of the baking dish to replace oil. Otherwise, replace the oil with the same amount of pumpkin and follow the directions.
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Finish the recipe and cook the dish as directed on the recipe. The resulting product might be sweeter and less fluffy than it would have been with eggs. Read the directions about how your goods should look when finished and follow those guidelines.
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