Not exact matches
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be
slightly more cakey than custardy) 1 tablespoon pumpkin
pie spice 1/2 cup brown sugar (this is not a really
sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract
To make a
slightly denser, still VERY luscious
pie, sub 1/2 cup cooked
sweet potato for 1/2 cup of the pumpkin.
These
slightly sweet, super moist pumpkin
pie muffins are 100 % vegan, fairly low in sugar, and are made with whole wheat flour.
These delectable morning treats are moist,
slightly sweet, and have all the delicious spice that go into pumpkin
pie.
Although it's a healthy version of the classic shepherd's
pie it is a very filling and wholesome meal which easily serves up to 6 people.The rosemary and thyme add a
slightly Mediterranean touch which blends nicely with the flavours of the
sweet potatoes and coconut milk.