Vegan Low Fat Low Sugar Pumpkin Pie Food

LOW-FAT VEGAN PINEAPPLE PIE

Steps:

• First make the cream. In the food processor or with the immersion mixer bled chopped pineapple, yogurt and cornstarch. I dont add sugar because the pineapple is sweet enough to my taste, but if you like pies to be sweeter, you can add 150 gr superfine white sugar.
• Once it's creamy, transfer into a deep saucepan and heat over medium heat. Cook stirring constantly until it's well thickened, about 5 minutes. Set aside.
• Turn on the oven to 180°C.
• In a large mixing bowl combine flour with the baking powder and sugar. Stir. Make a well in the center and add juice and oil. Quickly knead with your hands to form soft dough.
• Cut 1/3 piece from the dough and set aside.
• Place the bigger part of dough onto a baking paper and roll into 1/2 inch thin crust. Place it into a round baking pan and cover evenly the sides of the pan.
• Pit the bottom of the pie crust with a fork.
• Fill with the thick pineapple cream.
• Roll the remaining 1/3 part of dough into a 1/2 inch thin crust, then place it onto the cream to close the pie.
• Close evenly the edges of the pie crust.
• With a knife cut four long lines on the top of the pie.
• Brush lightly with 1 tbsp of soy yogurt.
• Bake in the preheated oven about 40-45 minutes, or until well browned on top.
• Allow to cool comleteley, then slice in triangles and serve.
• Usually, I make these pies the evening before and serve the next morning for breakfast.

NO SUGAR, NO FAT, NO CHOLESTEROL PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees.
• Combine the first four ingredients in a small bowl.
• Stir pumpkin into skillet & heat slowly.
• Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).
• Mix in the Splenda and spice.
• Mix egg replacer well with the water, add.
• Stir whole mixture, pour into crust.
• Bake at 400 degrees for 10 minutes.
• Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.
• The cheese is what "binds." Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn't bake at such high temps for so long, because you're not waiting for sugar to melt, egg yolks to cook - and you've already heated your ingredients.

VEGAN PUMPKIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.