swapping canned pumpkin for oil and eggs....

question if I'm swapping in the pumpkin do i use the whole 15oz can?? Or do I use the equivalent of what the recipe says?  ie 1/3 cup of oil = 1/3 cup pumpkin?? 

Thanks for the help!

Equiv of recipe...sometimes I even use a touch less.  With applesauce I use the same amount as called for.

You can also use milled flax seed as an egg/oil sub in case you didn't know...adds fiber and good fats!

Original Post by saintlymama:

Equiv of recipe...sometimes I even use a touch less.  With applesauce I use the same amount as called for.

You can also use milled flax seed as an egg/oil sub in case you didn't know...adds fiber and good fats!

 really flaxseed? didn't know that.

thanks for the help!

Umm depends. When I made brownies I used 15oz can with entire mix. The directions asked for 1/4 or 1/2 cup of oil, I forgot. Turned out very good. Almost like fudge. I used apple sauce before and when I tried equivalent for oil it turned on a dry side.

Too much pumpkin turns your recipe into a soggy brick... I learned that one the hard way last Thanksgiving when I thought more was better! lol

ok thanks I'll keep those things in mind. I'm actaully making a box of brownies, so the fudgey thing sounds so good!

I highly recommend NaturesPath brownie mix, you can buy it from them online also Mothers Market and I think WholeFoods sell them

UD

I made a carrot cake from Duncan Hines mix.  Instead of the 1/3 cup oil and three eggs, I used one cup canned pumpkin.  It turned out beautifully tasty, though it was not nearly as fluffy as regular cake.  More like a moist bread, but it was delightful.  Baked it in an 8 x13 for half an hour, put a thin layer of cream cheese frosting on it when it was cool.