and cinnamon together.
Add pumpkin and milk alternately with the
arefully peel and seed the pumpkin.
Cut into chunky 2
rocess until smooth. Add the pumpkin and process until blended.
2 cup muffin tray with vegan gluten free margarine or coconut
Add the vanilla extract, and pumpkin puree. Cover. Blend a minute
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!
arge baking sheet.
Place pumpkin seeds into the same bowl
n the vanilla extract and pumpkin.
Add flour mixture to
ogether sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients
ell. Beat in water and pumpkin on low speed. Add flour
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.
lour. Stir in nuts and pumpkin. Wash the 8 pint size
an.
Note:Preparing Fresh Pumpkin.
There are many different
--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.
b>pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan
n a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut
ound baking pans.
Combine pumpkin, spices, sugar, melted butter, soy
arge mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift
rumbs, they are done.
VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
3/4 cups chopped pumpkin in a pot. Cover with