Serve with
softened vegan vanilla ice cream (I like So Delicious No Sugar Added) or vegan whipped cream.
As I mentioned, this pie is addicting served with
softened vegan vanilla ice cream.
Not exact matches
1/2 cup canola or other vegetable oil 1/2 cup
vegan butter,
softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure
vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup
vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
Vegan Maple - Cream Cheese Frosting: 1/4 cup
vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
vegan butter (I like Earth Balance),
softened 1/4 cup
vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
vegan cream cheese,
softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain,
vanilla or
vanilla lite) 1/2 teaspoon maple flavoring
Filling: 2 cups Pumpkin Puree 5 Tablespoons Coconut Butter,
softened or
Vegan Cream Cheese,
softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure
Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
1/2 cup
softened vegan butter or margarine (can also use coconut oil but add 1 tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I use almond) 1 tsp
vanilla 1 1/2 cups flour 1/4 cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed
1 1/2 cups unbleached all - purpose flour or white whole wheat flour (I always use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks)
vegan butter, slightly
softened 3 tablespoons soymilk (plain or unsweetened) 1 teaspoon pure
vanilla extract
for the batter: 1 c all - purpose flour 1 tsp baking powder 1/4 tsp ground ginger pinch salt 6 tbsp
vegan margarine,
softened 1/4 c sugar 1/8 c agave nectar 1 tsp
vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
3/4 cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or Maple Syrup 1/2 cup Unsalted Butter,
softened (can use
vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon
Vanilla Extract 1/2 cup Sugar - Free Powdered Sugar