EASY VEGAN PUMPKIN PUDDING OR PIE FILLING USES NASOYA TOFU!
I had these coupons for Nasoya Creations to get them for almost nothing, so I wanted to buy a few and experiment...and this one came out awesome. Note that tofu-based desserts are really an acquired taste! Thus I know all you vegans will like it but my more...carnivorous and/or dairy-loving readers may want to pass. Vegans don't have to miss out on the pumpkin pie. :) Better yet, it's up to you if you want to mix by hand or blender/food processor depending on what you have available to you.
Provided by the80srule
Categories Dessert
Time 5m
Yield 6 1/2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- 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!
Nutrition Facts : Calories 24.3, Sodium 2.2, Carbohydrate 6, Fiber 0.2, Sugar 4.8, Protein 0.2
EASY HEALTHY MICROWAVE VANILLA PUDDING OR PIE FILLING
Make and share this Easy Healthy Microwave Vanilla Pudding or Pie Filling recipe from Food.com.
Provided by Bobbiann
Categories Pie
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine milk, honey and cornstarch in a 2-quart (8-cup) dish.
- Cook in microwave oven at high power for 6 minutes, stirring after 3 minutes, then after each minute.
- Beat in eggs and cook 30 seconds more.
- Remove from oven and add vanilla.
- Pour into serving dishes or baked pie crust and refrigerate. This recipe is easily doubled.
- Butterscotch variation: Add 1 Tablespoon molasses to honey. Stir in 2 tablespoons butter after removing from heat. Reduce vanilla to 1 teaspoon.
- Coconut: Add 1/2 to 1 cup unsweetened, shredded coconut to finished pudding.
Nutrition Facts : Calories 193.9, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 96.7, Carbohydrate 24.7, Fiber 0.1, Sugar 13.4, Protein 7.2
VEGAN PUMPKIN PIE WITHOUT TOFU
Make and share this Vegan Pumpkin Pie Without Tofu recipe from Food.com.
Provided by animal lover
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 11
Steps:
- place all ingredients in a blender and puree until smooth. pour into prepared 9" unbaked pie shell and bake at 350 for about an hour. make the day before serving and let sit overnight to properly set.
Nutrition Facts :
EASY PUMPKIN PUDDING OR PIE
The kids love this! Got this recipe from the Oregon Nutrition Education Program. The kids all sampled it and said it was delicious. Super simple and inexpensive to make.
Provided by Some1sGrandma
Categories Pie
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in mixing bowl.
- Beat with wire whisk or spoon for 30 seconds.
- Refrigerate for 2 hours, then serve or use for pie filling.
- Top with Cool Whip at serving time.
Nutrition Facts : Calories 141, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.7, Sodium 524.6, Carbohydrate 30, Fiber 1.8, Sugar 25.1, Protein 2
EASY PUMPKIN PUDDING
Make and share this Easy Pumpkin Pudding recipe from Food.com.
Provided by CDC5297
Categories Dessert
Time 5m
Yield 2 5oz, 2 serving(s)
Number Of Ingredients 3
Steps:
- Add vanilla yogurt with canned pumpkin and stir.
- Add dash of cinnamon.
Nutrition Facts : Calories 44.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.7, Sodium 50.5, Carbohydrate 8.3, Fiber 0.2, Sugar 6.8, Protein 3.6
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EASY VEGAN PUMPKIN PIE WITH SILKEN TOFU - VERY VEGANISH
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- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Thaw pie crust slightly while oven is preheating. Then, poke holes with a fork in pie crust to all the air to escape so it doesn't puff up and bake for 5 minutes. Transfer to a rack, and let cool completely.
- To make the filling: Process the pumpkin puree, silken tofu, sugar, cornstarch, pumpkin pie spice, vanilla and salt in a blender or food processor until completely smooth, scraping down the sides of the bowl as needed.
- Pour the filling into the parbaked pie shell and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve with dairy-free whipped topping, if desired.
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- Add brown sugar and cornstarch to a medium saucepan. Whisk until combined and no lumps remain. You may need to break up any lumps with the back of a spoon.
- Slowly whisk in milk until combined with dry mixture. Scrape around the corners of the pot with a spoon to be sure no dry ingredients remain. Add pumpkin puree and whisk again until combined.
- Place pot on medium-high heat and continuously whisk until mixture has thickened enough to coat a spoon, this will take about 5-7 minutes. (See images above)
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