Best Easy Vegan Pumpkin Pudding Or Pie Filling Uses Nasoya Tofu Recipes
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 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
PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)
I fooled a lot of people; they still think the pie couldn't have tofu in it! I make it with a lot of spices. Be flexible; use more or less as need be. I also skip the crust and put it into a Pam-sprayed dish.
Provided by Rita1652
Categories Pie
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
- Pour mixture into pie shell and bake for 15 minutes.
- Lower heat to 350 F and bake for another 40 minutes.
- Chill and serve.
Nutrition Facts : Calories 184.8, Fat 7.1, SaturatedFat 1.7, Sodium 217.4, Carbohydrate 28.4, Fiber 1.3, Sugar 16.9, Protein 3.5
EASY PUMPKIN PUDDING (CLASSROOM COOKING)
This is for individual serving. Multiply as needed. This is a good recipe for young children to practice measuring skills!
Provided by SuzV2796
Categories Dessert
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Help young children measure and place one cup of vanilla.
- pudding in their individual bowls. Next, measure out 2 teaspoons pie mix.
- with each child. Ask children to mix the vanilla pudding and the pie.
- mix together for a seasonal and yummy treat.
Nutrition Facts : Calories 11.7, Sodium 23.4, Carbohydrate 3, Fiber 0.9, Protein 0.1
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