Vegan Pumpkin Pie Brownies Gluten Free Recipes

GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE

Gluten-Free Impossibly Easy Pumpkin Pie image

Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9

Ingredients

1 1/4 cups canned pumpkin (not pumpkin pie mix)
1/2 cup Bisquick™ gluten free mix
1/2 cup sugar
3/4 cup evaporated milk
1 tablespoon butter, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g

VEGAN BANANA BREAD

Vegan Banana Bread image

Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough. Happy ending alert: This vegan banana nut bread recipe is "just right" in every way.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h30m

Yield 16

Number Of Ingredients 10

Ingredients

1 cup organic granulated sugar
1 1/2 cups mashed ripe bananas (3 medium)
1/2 cup refined coconut oil, melted
1 teaspoon vanilla
1/4 cup unsweetened vanilla almond milk or soymilk
1 teaspoon apple cider vinegar
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, if desired

Steps:

Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 135 mg, Sugar 15 g, TransFat 0 g

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