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!
pre-heat oven at 400 degrees.
combine flour, salt, baking powder and spices in a meduim size bowl and set aside.
mix pumpkin, soy milk, vegetable oil, and molasses until smooth.
slowly add dry ingredients in with wet ingredience, and mix till smooth.
grease 12 unit muffin pan.
scoop batter into pan, filling each unit only 2 / 3 full.
bake at 400 for 18 - 20 minutes, or until a toothpick comes out clean.
cool and enjoy!
n a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut
0 minutes.
NOTE: For best results, filling must set overnight
ogether sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese, white sugar, and brown sugar in a bowl until smooth, about 2 minutes. Add pumpkin puree, yogurt, pumpkin spice, egg replacer, and salt; beat until creamy, about 3 minutes. Pour mixture into the prepared pastry shells.
Bake in the preheated oven until a knife inserted into the center of the pies comes out clean, 60 to 70 minutes.
b>pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan
arefully peel and seed the pumpkin.
Cut into chunky 2
lectric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla
arge mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift
eplacer, soy milk, vanilla and pumpkin. Mix 10 seconds/speed 5
Preheat oven to 350 degrees F.
Grind the flax seeds then mix with the water until well blended to create the egg-replacer.
In a large bowl mix: sugar, pumpkin, water, oil and applesauce.
In a separate bowl sift together the dry ingredients. Fold into pumpkin mixture slowly.
Bake for 1 hour.
Blend tofu in a blender until creamy. Add pumpkin, maple syrup, and cinnamon; blend until desired consistency is reached. Refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
Mix flour, baking powder, and baking soda together in a large bowl. Add margarine and soy milk; stir to incorporate. Press dough into the bottom and sides of a pie pan.
Bake in the preheated oven for 20 minutes.
Remove crust from oven. Pour in refrigerated filling; return pie to the oven.
Bake in the hot oven until set, about 1 hour.
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.
rust.
Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg
Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended.
Add the brown sugar, pulse again.
Add the vanilla and lemon juice, pulse again.
Add the dry spices and blend well.
Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!
ranslucent.
Stir in the pumpkin, broth, water, soymilk, nutmeg, and
inutes until pale. Add oil, pumpkin, milk, and vanilla and mix
second bowl, whisk together pumpkin puree, soy milk, oil, and
lectric mixer until smooth; add pumpkin puree, flaxegg, and vanilla extract