Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Mix pumpkin, dairy-free cream cheese, brown sugar, maple syrup, cinnamon, nutmeg, salt, and cloves together in a bowl until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
t the seeds. Cut the pumpkin into large chunks. Bring
Place almond milk, pumpkin puree, banana, protein powder, and pumpkin pie spice in a blender. Blend until smooth, 15 to 30 seconds. If mixture is too thick, add more almond milk or water to achieve desired consistency.
Mix can of pumpkin, milk and pumpkin pie spice together very well. Add pudding mix; mix quickly into pumpkin mixture. Pour into crust. Refrigerate until ready to serve.
Pour milk into 2-quart saucepan.
Stir in pudding and pumpkin pie spice until dissolved.
Add pumpkin and blend until well combined.
Heat mixture on medium heat until it boils.
Gently cook 1 minute and stir to prevent burning.
Pour into cooled crust and chill.
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!
ake with warm Chocolate Frosting (recipe follows), and sprinkle evenly with
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
weetened condensed milk.
Combine pumpkin, tofu mixture, sugar, salt, butter
Cut pumpkin in half and remove seeds.
he ingredients except for the dairy free margarine. And whisk until well
Preheat oven to 450 degrees F.
In a blender, combine and blend tofu and soy milk until very smooth.
In a large bowl, combine sugar, salt, cinnamon and mace.
Add eggs.
Add pumpkin, making sure mixture is well blended.
Add tofu/soy milk mixture and blend well.
Pour into pie shells.
Bake at 450 for 20 minutes.
Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
Let cool completely before eating.
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
Whisk the pudding mix in cold milk.
Stir in pumpkin and spices.
Pour into pie shell and chill.
Top with nonfat topping.
ans.
Mix white sugar, pumpkin puree, vegetable oil, eggs, and
Mix butter, pumpkin puree, egg, and sugar until
PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
Whisk in Libby's 100% pure pumpkin.
Stir in whipped topping. Spread in crust.
Refrigerate at least 2 hours or until set. Garnish as desired.
*Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.