PAREVE PUMPKIN PIE
A great pumpkin pie recipe that is easy to make. This recipe makes 3 pies so you can share with friends.
Provided by SJG3483
Categories Pie
Time 50m
Yield 3 pies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Break eggs into a large bowl and beat slightly.
- Add pumpkin and mix at low speed.
- Add dry ingredients and continue mixing at a low speed.
- Add Coffee Rich and mix well.
- Pour into pie shells.
- Bake in glass pie plate at 375 for 35-45 minutes.
Nutrition Facts : Calories 240, Fat 10.8, SaturatedFat 2.7, Cholesterol 52.9, Sodium 279.7, Carbohydrate 33.3, Fiber 1.9, Sugar 21.1, Protein 3.5
VEGAN PUMPKIN PIE
We use a few vegan-friendly stand-ins for this can't-believe-it's-vegan pie. Unrefined coconut oil provides a flaky, buttery texture for the crust, and silken tofu lends creaminess to the filling.
Provided by Food Network Kitchen
Categories dessert
Time 5h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight.
- To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely.
- For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a 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.
SIMPLE PUMPKIN PIE
"Easy as pie" is just the case with this pie recipe.
Provided by BobAltman
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
- Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
- Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g
PUMPKIN PIE PAREVE
Steps:
- Combine sugar, salt, cinnamon, ginger,and cloves. Beat eggs lightly. Stir in pumpkin and sugar mixture. Gradually add creamer. Pour ito pie shell. Bake 15 minutes at 425 F. Reduce heat to 350 F and bake and additional 40-45 minutes until a knife inserted in the center comes out clean
PARVE PUMPKIN PIE
Categories Dessert Bake Thanksgiving Vegetarian Quick & Easy Nutmeg
Yield 2 Pies
Number Of Ingredients 9
Steps:
- Combine sugar, salt, cinnamon, ginger and cloves. Beat eggs lightly. Add eggs to sugar mixture and stir, just to combine. Stir pumpkin into sugar mixture. Gradually add creamer. Pour into the prepared pie shell. Bake 15 minutes at 425 F. Reduce heat toe 350 F and bake for an additional 40-50 minutes or until a knife inserted near the center of the pie comes out clean. Cool on a cake rack. This is an awkward pie to get into the oven because the filling comes to the top of the crust. use a cookie sheet for stability under the pie pan.
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