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 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.
In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
Use a skillet to make pancakes as you would with regular pancake batter.
--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.
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.
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
Mix butter, pumpkin puree, egg, and sugar until
repared pan.
To make Pumpkin layer: In a mixer bowl
1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.
lour, baking powder, baking soda, pumpkin pie spice, and salt together in
he seeds from the pumpkin. Cut the pumpkin into cubes and cook
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.
baking powder, baking soda and pumpkin pie spice). Cut in margarine, adding
Whisk coconut milk, pumpkin puree, maple syrup, flax milk, and pumpkin pie spice together in a bowl; pour into a mason jar or container with a lid. Cover and gently shake before using. Store in refrigerator.
Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.
Stir milk, brown sugar, pumpkin puree, vanilla extract, oil, and water together in a second bowl; mix thoroughly. Make a well in the flour mixture, add milk mixture, and mix until evenly combined.
Heat a nonstick skillet over medium-high heat. Drop 1/4 cup pancake batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
oda, baking powder, salt, and pumpkin pie spice together in a large
Mix 1/4 cup soy creamer with arrowroot and set aside. Whisk together 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice in a saucepan over medium heat, stirring frequently, until just boiling. Remove the pan from the heat; stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes.
Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.
Combine almond milk, pumpkin puree, maple syrup, red pepper powder, pumpkin pie spice, and salt together in a saucepan. Cook and stir over medium heat until smooth and hot, 10 to 15 minutes.
Combine water, steel-cut oats, almond milk, pumpkin puree, vanilla extract, pumpkin pie spice, and salt in a slow cooker.
Cook on Low for 8 hours.
t the seeds. Cut the pumpkin into large chunks. Bring