PUMPKIN PIE RECIPE | BBC GOOD FOOD
Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.
Provided by Good Food team
Categories Dessert
Total Time 2 hours 10 minutes
Prep Time 40 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
Nutrition Facts : Calories 357 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.65 milligram of sodium
VEGAN PUMPKIN BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! —Susan Johnson, Payne, Ohio
Provided by Taste of Home
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 190 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 31g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
More about "vegan recipe for pumpkin pie recipes"
STUFFED PUMPKIN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Calories 693 calories per serving
- Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.
PUMPKIN PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 10 minutes
Category Dessert
Cuisine American
Calories 357 calories per serving
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
VEGAN PUMPKIN BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Calories 190 calories per serving
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
STUFFED PUMPKIN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Calories 693 calories per serving
- Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.
STUFFED PUMPKIN RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Calories 693 calories per serving
- Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.
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