Almostveganpumpkinpie Recipes

PUMPKIN PIE FROM ALMOND BREEZE®

Pumpkin Pie from Almond Breeze® image

This traditional pumpkin pie with cinnamon, ginger, and cloves uses vanilla almondmilk for extra creaminess and flavor.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Yield 6

Number Of Ingredients 11

Ingredients

3 eggs
1 egg yolk
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 cups Original or Vanilla Unsweetened Almond Breeze Almondmilk
2 cups pumpkin puree
1 (9 inch) unbaked pie shell

Steps:

Preheat oven to 350 degrees.
In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
Pour filling into premade pie shell.
Bake for 50 to 55 minutes or until filling is set.

Nutrition Facts : Calories 365.2 calories, Carbohydrate 54.8 g, Cholesterol 127.1 mg, Fat 14.2 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 624.3 mg, Sugar 34.5 g

AMAZING VEGAN PUMPKIN PIE

Amazing Vegan Pumpkin Pie image

This is a modification of my mother's from-scratch pumpkin pie recipe. I'm not vegan myself, but I made this variant for some vegan friends and loved it so much that I don't make the original recipe any more.

Provided by autumn

Categories Fruits and Vegetables Vegetables Squash

Time 3h35m

Yield 24

Number Of Ingredients 12

Ingredients

1 (3 pound) pie pumpkin, halved and seeded
cooking spray
1 ½ cups white sugar
1 ½ cups unsweetened applesauce
1 (14 ounce) can coconut milk
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves
3 unbaked pie shells

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.
Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.
Increase oven temperature to 450 degrees F (230 degrees C).
Scoop cooked pumpkin into a bowl. Add sugar, applesauce, coconut milk, cinnamon, ginger, allspice, nutmeg, salt, and ground cloves; beat with an electric mixer until smooth.
Divide pumpkin mixture among pie shells.
Bake in the preheated oven until edges are golden, about 10 minutes. Reduce oven temperature to 350 degrees (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 45 to 50 minutes more. Let cool completely on a wire rack, at least 1 hour.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 28.9 g, Fat 11.1 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 168.5 mg, Sugar 14.9 g

VEGAN PUMPKIN PIE RECIPE BY TASTY

Vegan Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, salt, sugar, coconut oil, ice water, pumpkin puree, brown sugar, maple syrup, pumpkin spice, vanilla extract, almond milk, cornstarch, coconut oil, non-dairy whipped cream

Provided by Luisa Campos

Categories Desserts

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 ¼ cups all-purpose flour
¼ teaspoon salt
1 teaspoon sugar
6 tablespoons coconut oil, cold and solid
4 tablespoons ice water, or 6 tablespoons
15 oz pumpkin puree
¼ cup brown sugar
¼ cup maple syrup
1 ½ teaspoons pumpkin spice
1 teaspoon vanilla extract
⅓ cup almond milk, or soy milk
2 ½ tablespoons cornstarch
1 tablespoon coconut oil
non-dairy whipped cream, for serving

Steps:

Mix the flour, salt and sugar in a bowl. Incorporate and cut the coconut oil into the flour with a fork or a pastry cutter. Then add water as needed, don't use more than needed. When the crust mixture comes together, wrap in plastic and take it to the fridge for at least 30 minutes
Preheat the oven to 350°F (275°C).
Mix all the ingredients for the filling in a bowl with spoon or in a blender.
Take out the pie crust and roll out until it reaches the size of your mold, it should be bigger than the mold. If it breaks don't worry, just use your fingers to fix it.
Transfer the pie crust to the greased mold and pour in the filling.
Bake in the oven for one hour. It should jiggle a little. When the time is over, just turn off the oven and leave the pie right there for 30 minutes. Then take it out from the oven and refrigerate for at least 2 hours
Serve with non-dairy whipped cream or just enjoy it like it is.
Enjoy!

Nutrition Facts : Calories 233 calories, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, Sugar 10 grams

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