VEGAN PUMPKIN PIE
Rich, creamy and wonderfully spiced for the holidays, this vegan pumpkin pie recipe is perfect for all your guests. -Justin Weber, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a food processor, mix flour, sugar and salt; pulse in coconut oil until crumbly. Gradually add ice water, pulsing until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or up to 2 hours. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to 9-in. pie plate. Trim crust to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until crust is set, about 5 minutes. Remove foil and weights; bake until crust just starts to brown, about 10 minutes. Reduce oven temperature to 350°. In a blender, combine filling ingredients. Puree until smooth. Pour filling into crust. Bake 45 to 50 minutes, or until center is set and filling is beginning to crack (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
Nutrition Facts : Calories 298 calories, Fat 15g fat (12g saturated fat), Cholesterol 0 cholesterol, Sodium 239mg sodium, Carbohydrate 41g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein.
EASY PUMPKIN PUDDING OR PIE
The kids love this! Got this recipe from the Oregon Nutrition Education Program. The kids all sampled it and said it was delicious. Super simple and inexpensive to make.
Provided by Some1sGrandma
Categories Pie
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in mixing bowl.
- Beat with wire whisk or spoon for 30 seconds.
- Refrigerate for 2 hours, then serve or use for pie filling.
- Top with Cool Whip at serving time.
Nutrition Facts : Calories 141, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.7, Sodium 524.6, Carbohydrate 30, Fiber 1.8, Sugar 25.1, Protein 2
TOFU PUMPKIN PIE
A twist on the traditional pumpkin pie. Make it lighter by replacing half of the sugar with Splenda® artificial sweetener.
Provided by Christopher Sherlock
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the tofu, pumpkin, sugar, salt, cinnamon, ginger, and clove into a blender. Puree until smooth. Pour into the pie crust.
- Bake in the preheated oven 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until a knife inserted into the mixture comes out clean, about 40 minutes more. Cool before serving.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 34.9 g, Fat 8.7 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 412.8 mg, Sugar 21.1 g
More about "easy vegan pumpkin pudding or pie filling uses nasoya tofu recipes"
EASY VEGAN PUMPKIN PIE WITH SILKEN TOFU - VERY VEGANISH
From veryveganish.com
5/5 (5)Total Time 3 hrsCategory DessertsCalories 224 per serving
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Thaw pie crust slightly while oven is preheating. Then, poke holes with a fork in pie crust to all the air to escape so it doesn't puff up and bake for 5 minutes. Transfer to a rack, and let cool completely.
- To make the filling: Process the pumpkin puree, silken tofu, sugar, cornstarch, pumpkin pie spice, vanilla and salt in a blender or food processor until completely smooth, scraping down the sides of the bowl as needed.
- Pour the filling into the parbaked pie shell and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve with dairy-free whipped topping, if desired.
CLASSIC VEGAN PUMPKIN PUDDING - COZY PEACH KITCHEN
From cozypeachkitchen.com
5/5 (13)Total Time 10 minsCategory DessertCalories 158 per serving
- In a small saucepan, stir together corn starch and brown sugar. Add 1 tablespoon of soy milk, stirring until a paste is formed.
- Place the saucepan over medium heat. Slowly add the milk, stirring constantly with a whisk to prevent clumping. Mix in the pumpkin puree. Bring the mixture to a boil, then reduce back to a low simmer, continuing to stir.
- Once thickened to pudding consistency (it should coat the back of a spoon without falling off) remove from heat. Add vanilla extract, maple syrup, cinnamon, nutmeg, and allspice.
- Serve cold from the fridge. Makes about 6-7 half cup servings. Serve in small ramekins or jars and top with coconut creme and vegan mini chocolate chips.
QUICK AND EASY VEGAN PUMPKIN PIE RECIPE - THE SPRUCE …
From thespruceeats.com
Ratings 20Calories 566 per servingCategory Dessert, Pie
VEGAN PUMPKIN PIE WITH TOFU (GLUTEN-FREE) - EATING BIRD …
From eatingbirdfood.com
INCREDIBLE VEGAN PUMPKIN PIE RECIPE (SO EASY!)
From thecheekychickpea.com
VEGAN PUMPKIN PIE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
PUMPKIN PUDDING RECIPE - LOVE AND LEMONS
From loveandlemons.com
EASY VEGAN PUMPKIN PUDDING (NO NUTS, NO TOFU)
From delightfuladventures.com
25 EASY AND DELICIOUS TOFU RECIPES - MY DARLING VEGAN
From mydarlingvegan.com
VEGAN PUMPKIN PIE PUDDING | BLISSFUL BASIL
From blissfulbasil.com
VEGAN PUMPKIN PIE - LOVING IT VEGAN
From lovingitvegan.com
VEGAN NO-BAKE PUMPKIN PIE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
VEGAN PUMPKIN PIE PUDDING (7-INGREDIENTS) - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
RECIPES - NASOYA
From nasoya.com
You'll also love