Easy Vegan Pumpkin Pudding Or Pie Filling Uses Nasoya Tofu Recipes

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EASY VEGAN PUMPKIN PUDDING OR PIE FILLING USES NASOYA TOFU!



Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu! image

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

1 (17 ounce) package , nasoya silken creations vanilla flavor soy dessert starter
1 cup pumpkin puree
2 tablespoons brown sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1 dash ground cloves

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

PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)



Pumpkin Pie Made With Tofu (No Milk or Eggs) image

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

1 (16 ounce) can fresh pureed acorn squash or 1 (16 ounce) can fresh pureed sweet potatoes
3/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 (10 ounce) package soft tofu, do not use low fat
1 (9 inch) pie shells, unbaked

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 OR PIE



Easy Pumpkin Pudding or Pie image

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

1 cup canned pumpkin
2/3 cup milk
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 (3 1/2 ounce) package vanilla instant pudding mix or 1 (3 1/2 ounce) package instant butterscotch pudding mix
Cool Whip (for topping) (optional)
graham cracker crust (for pie) (optional)

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

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