VEGAN PUMPKIN PIE
Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired.
Provided by justasfastasican
Categories Fruits and Vegetables Vegetables Squash
Time 9h55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
- Bake in the preheated oven until center is set, about 40 minutes.
- Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.
Nutrition Facts : Calories 202 calories, Carbohydrate 30.8 g, Fat 8.3 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 419.3 mg, Sugar 15.4 g
PUMPKIN PIE, USING MILK AND FRESH PUMPKIN
This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.
Provided by tasb395
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare and roll pastry for single-crust pie.
- Line a 9" pie plate with pastry.
- Trim; crimp edge as desired.
- In a large bowl stir together eggs, pumpkin, and half-and-half.
- Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
- Pour pumpkin mixture into pastry-lined pie plate.
- To prevent over browning, cover edge of pie with foil.
- Bake in 375 F oven for 25 minutes.
- Remove foil.
- Bake for 40 minutes more or until a knife inserted near the center comes out clean.
- Cool on a wire rack.
- Cover and refrigerate within 2 hours.
- For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.
VEGAN PUMPKIN PIE
Make and share this Vegan Pumpkin Pie recipe from Food.com.
Provided by Mirj2338
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.
- In a small bowl, mix oil and soy milk mixture.
- Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.
- If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
- (If time allows, cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.
- Line a 9-inch pie pan with the dough.
- Flute or crimp the edges with your fingers or a fork.
- Cover with plastic and refrigerate until ready to use.
- Pre-heat oven to 425°F.
- To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
- Pour into prepared crust and smooth top.
- Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.
- NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.
KILLER PUMPKIN PIE
My two boys have multiple food allergies and I wanted to try out pumpkin pie. They call this 'Killer Pumpkin Pie' because they say it tastes 'killer.' It's light and spicy and, dairy and soy free. It's fast and easy with a pressed crust which mixes in the pan.
Provided by Carolynn Napoli
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust.
- Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven.
- Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.
Nutrition Facts : Calories 390.4 calories, Carbohydrate 49.6 g, Cholesterol 46.5 mg, Fat 19.6 g, Fiber 3 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 599.3 mg, Sugar 22.2 g
NON-DAIRY PUMPKIN PIE
This recipe came about, because pumpkin pie is are sons favorite and he can not have any dairy. I have served it for Thanksgiving get togethers and everyone thought it was regular pumpkin pie.
Provided by CharlieAnn
Categories Lactose Free
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Put first 4 ingerdients in a blender and blend together.
- Mix dry ingredients together in a bowl and then add to blender.
- Blend until smooth.
- Pour into a 9-inch unbaked pie shell.
- Bake in preheated oven at 425 degrees for 15 minutes. Then turn down
- heat to 350 degrees and bake 40-50 minutes or until knife inserted inches.
- center comes out clean.
- Cool for a couple of hours. Serve and refrigerate any left overs.
Nutrition Facts : Calories 131.3, Fat 2, SaturatedFat 0.5, Cholesterol 46.5, Sodium 191.9, Carbohydrate 25.6, Fiber 0.7, Sugar 21.2, Protein 3.9
SOYMILK PUMPKIN PIE
I haven't tried this one yet but I'm submitting it for all my lactose intolerant friends. I found this in a Sunset cookbook.
Provided by Hey Jude
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix sugar, cinnamon, salt, ginger, nutmeg, and cloves; add pumpkin, soy milk, and eggs; whisk until well blended.
- Pour mixture into unbaked pastry.
- Set pie on bottom rack of a 425°F oven; bake for 15 minutes, then reduce temperature to 350°F; continue baking until center of pie is set and a knife inserted in the middle comes out clean, about 45 minutes longer.
- Set pie on a rack until cool to touch, at least 2 hours.
- After serving, chill any remaining pie in an airtight container.
Nutrition Facts : Calories 239.8, Fat 9.5, SaturatedFat 2.4, Cholesterol 52.9, Sodium 301.5, Carbohydrate 34.8, Fiber 1.8, Sugar 19.8, Protein 5.2
VEGAN PUMPKIN PIE PANCAKES
From Vegan Planet, these pumpkin pie pancakes are a-ma-zing! You can substitute real milk if you don't mind them not being vegan, and you can also substitute 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves for one teaspoon of pumpkin pie spice.
Provided by Anomalyk
Categories Breakfast
Time 30m
Yield 10-12 medium-sized pancakes
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
- In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
- Use a skillet to make pancakes as you would with regular pancake batter.
Nutrition Facts : Calories 114.9, Fat 2.1, SaturatedFat 0.3, Sodium 260.8, Carbohydrate 21, Fiber 0.9, Sugar 5.3, Protein 3
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