1.   And she replaces hard-skinned and hard-to-cut zapallo squash with canned pumpkin puree, which has a creamier consistency than the squash.

2.   At The Courtyard, another downtown restaurant, she used fresh pumpkin puree in cheesecake.

3.   Beat in the pumpkin puree, salt, ginger, cinnamon, allspice and cream, and pour the custard into the loaf pan.

4.   Add the pumpkin puree, diced squash, sauteed mushrooms and wild rice and another cup of the stock.

5.   Add honey, pumpkin puree, milk, egg yolks, cornmeal, and one and two-thirds cups flour.

6.   Canned pumpkin has much more vitamin A than the fresh-cooked variety, because the pumpkin puree is concentrated before it is canned.

7.   Flavored with pumpkin puree, cinnamon, cloves, ginger and nutmeg, the ice cream is intensely buttery, creamy and sweet as pumpkin pie.

8.   I mix the yeast with honey, pumpkin puree, cornmeal, milk, egg yolks and some flour.

9.   Or oatmeal topped with pumpkin puree, warmed by allspice, nutmeg and cinnamon.

10.   Remove from stove and mix in pumpkin puree, egg yolk and egg.