--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.
you can just add water, pumpkin, and maple syrup and put
he seeds. Cut the pumpkin into large chunks. Bring
up of sugar, milk, lightly beaten egg yolks, pumpkin pie spice and salt
FOR THE PIE:
Blend the pumpkin in a food processor with
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.
Cut and cook pumpkin. Preheat oven to 425\u00b0F.
USE A BLENDER, if you don't it will be stringy. Put pumpkin in blender with, eggs, sugar, cinnamon, pumpkin pie spice, salt, almond extract, and vanilla.
Put evaporated milk in a large bowl.
In the large bowl mix evaporated milk and every thing from blender.
You will need two 9-inch pie pans with crust.
Pour in and cook 425\u00b0F for 10 minutes than lower temperature to 350\u00b0F and cook for 60 minutes.
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!
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.
Blend banana, yogurt, almond milk, ice, pumpkin puree, and pumpkin pie spice together in a blender until smooth.
Blend almond milk, pumpkin, ice cubes, banana, brown sugar, 1/2 the crushed cinnamon graham cracker, wheat germ, vanilla, pumpkin pie spice, and cinnamon together in a blender until smooth. Garnish individual servings with remaining graham cracker crumbs.
Blend almond milk and eggs. Add spices, stir until blended.
Add stevia and sweetener, stir until blended.
Add pumpkin, a few spoonfuls at a time; blend.
Pour into an ungreased 8 inch square baking pan.
Bake at 375 degrees F. about 30 min., or til small knife inserted in center comes out clean.
Cool in pan, then refrigerate.
If you want to make this richer, serve with cream or replace some of the almond milk with cream.
r lightly grease muffin tins (recipe makes 24 full-sized or
Cut pumpkin in half and remove seeds.
Preheat oven to 350\u00b0.
Grease bottom of a 13 x 9 x 2-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle with melted butter.
Bake at 350\u00b0 for 50 to 55 minutes or until golden brown.
Cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
Combine sweetener and almond flour in a large bowl; beat in eggs until well mixed. Stir in pumpkin, half-and-half, vanilla extract, and pumpkin pie spice until smooth. Pour pumpkin mixture into prepared pie dish.
Place pie dish into a large baking pan; fill baking pan with about 1/2 inch hot water.
Bake in preheated oven until a knife inserted into the center of the pie comes out clean, 50 to 55 minutes.
Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
Line a 9\" pie pan with your favorite pastry recipe and chill. Preheat oven 450 degrees F.
Combine evaporated milk, sugar, Kahlua, corn syrup, pumpkin pie spice, and salt. Add pumpkin and eggs. Blend well. Set aside.
Bake pastry for 7 to 8 minutes until lightly browned. Pull oven rack part way out and slowly pour pumpkin mixture into shell.
Reduce oven to 325 degrees F. Continue baking until filling is barely set in center, about 40 minutes. Cook on wire rack. .