Almond Milk Pumpkin Pie Recipe

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Listing Results Almond Milk Pumpkin Pie Recipe

Pumpkin Pie from Almond Breeze® Allrecipes

2 hours ago Allrecipes.com Show details

Step 2. In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves. Step 3. Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree. Step 4. Pour filling into premade pie

1. Foodsguy.com
2. 40 reviews
3. 3 hr 10 min · 235 cals · 1 serving
4. Pinterest.com
5. 59 reviews
6. 3 hr 10 min · 1890 cals · 1 serving
7. Goodnature.com
8. 1 review
9. 13 min · 1 serving
10. Low Carb Yum
11. 12 reviews
12. 1 hr · 296 cals · 8 servs
13. Maddieberky.com
14. Very Best Baking
15. 2 reviews
16. 1 hr 20 min · 190 cals · 10 servs
17. Nourished By Nutrition
18. 1 review
19. Eagle Brand
20.
21. 45 min · 470 cals · 8 servs
22. Choosing China
23. 5 reviews
24. 55 min · 209 cals · 12 servs
25. Onceagainnutbutter.com
26. 2 reviews
27. 10 min · 2 servs
28. Simply Quinoa
29. 11 reviews
30. 1 hr 10 min · 257 cals · 10 servs
31. Pinterest.com
32. 6 reviews
33. 55 min · 191 cals · 12 servs
Rating: 4/5(8)
Calories: 365 per serving
Servings: 6
34. Preheat oven to 350 degrees.
35. In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
36. Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
37. Pour filling into premade pie shell.

Category: best healthy pumpkin pie recipeShow Details

Pumpkin Pie With Almond Milk Foods Guy

Just Now Foodsguy.com Show details

Almond Milkalmond milk replaces the evaporated milk used in traditional recipes for pumpkin pie. Make sure to buy the unsweetened variety. Ever wondered how to milk an almond? Almond milk

Rating: 4.4/5(61)
Total Time: 3 hrs 10 mins
Category: Pie
Calories: 235 per serving
1. Preheat oven your oven to 400 F/200 C. Lightly grease a 9-inch pie plate with butter or cooking spray.
2. Prepare your pie crust: Place the graham cracker crumbs and ground ginger in a medium bowl. Pour in the melted butter and mix to combine.
3. Press the buttery crumbs into your prepared pie plate. Place the pie plate in the freezer to chill while you prepare the filling.
4. Combine the remaining ingredients in a medium-sized bowl and whisk until smooth.

Category: Pumpkin pie using milk recipeShow Details

Almond Milk Pumpkin Pie Gluten Free Low Carb Yum

7 hours ago Lowcarbyum.com Show details

Almond Milk Pumpkin Pie – Gluten Free; Almond Milk Pumpkin Pie – Gluten Free; It may be a little early to start planning a Thanksgiving menu, but I’ve already got my thoughts running for yummy low carb desserts. You may want to save this gluten free low carb almond milk pumpkin pie recipe

Rating: 4.3/5(6)
Calories: 228 per serving
Category: Dessert
1. Preheat oven to 350°F.
2. Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.

Category: Dessert Recipes, Low Carb Recipes, Thanksgiving RecipesShow Details

Homemade Pumpkin Pie Almond Milk (Spice Optional

5 hours ago Goodnature.com Show details

Note: This recipe can be made as plain pumpkin almond milk or pumpkin spice almond milk with a simple tweak. Check the list of Ingredients for more details. From Creamer to Oatmeal - The Many Uses for Our Pumpkin Pie Almond Milk. There are countless ways to utilize this delicious homemade almond milk

Rating: 5/5(1)
Category: Dessert, Drinks
1. Author: Robinf
Calories: 120 per serving

Category: Recipe for HealthShow Details

How to Make the Best DairyFree Pumpkin Pie Recipe

6 hours ago Tasteofhome.com Show details

This pumpkin pie has a secret: it doesn’t need any dairy to be delicious. You can make our dairy-free pumpkin pie recipe using a nondairy milk alternative—we’re fans of almond milk—for a seasonal treat that’s perfect for everyone at the table. Finding a Substitute for Evaporated Milk

1. Author: Kim Bussing
Estimated Reading Time: 6 mins

Category: Recipe for HealthShow Details

Any Milk Pumpkin Pie Recipe Food.com

5 hours ago Food.com Show details

This is our family's FAVORITE pumpkin pie! No need to buy evaporated milk for this delicious recipe! Using skim milk keeps the calories low, but feel free to use whatever you have on hand. My husband has to eat dairy-free, so I use coconut milk beverage or almond milk. You can also substitute pumpkin pie

Servings: 8
Total Time: 58 mins
Category: Pie
Calories: 231 per serving
1. Preheat oven to 425 degrees.
2. Line pan with pasty, build up high fluted edge.
3. Beat remaining ingredients together. Feel free to substitute alternate milks -- Almond, soy, coconut, whole, skim --Note: Rice milk does NOT work for this recipe -- Something about an enzyme that keeps it from thickening!
4. Pour into pastry lined pan.

Category: Beverage RecipesShow Details

Best Ever Healthy Pumpkin Pie Ambitious Kitchen

3 hours ago Ambitiouskitchen.com Show details

Make pie crust as directed. Preheat oven to 350 degrees F. Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie

Rating: 5/5(40)
Total Time: 1 hr 30 mins
Cuisine: American
Calories: 229 per serving
1. Make pie crust as directed.
2. Preheat oven to 350 degrees F.
3. Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan.
4. Bake for 50-60 minutes until filling is no longer jiggly. Check pie after every 20 minutes to make sure crust isn't burning. If it is getting a little too golden brown, simply cover pie edges with foil or a pie shield.

Category: Egg RecipesShow Details

Vegan Pumpkin Pie Recipe (Dairy Free!) The Cookie Rookie®

8 hours ago Thecookierookie.com Show details

This dairy free pumpkin pie recipe is made with almond milk for a delicious and vegan Thanksgiving dessert. Easy to make with simple ingredients, this holiday recipe

Rating: 4.8/5(9)
Total Time: 1 hr 20 mins
Category: Dessert
Calories: 256 per serving
1. Add flour and salt to a large mixing bowl, whisking to combine. Add the butter and use a fork or pastry cutter to incorporate. Don't overwork.
2. Preheat oven to 350F.

Category: Dessert Recipes, Vegan Recipes, Thanksgiving RecipesShow Details

Almond Milk And Pumpkin Recipes (171) SuperCook

7 hours ago Supercook.com Show details

Supercook found 171 almond milk and pumpkin recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! It uses almond milk, vanilla, pie filling, chia seeds, pumpkin Gluten-Free Pumpkin

Category: Recipe for HealthShow Details

Healthy Pumpkin Pie {Low Sugar} iFOODreal.com

2 hours ago Ifoodreal.com Show details

This Healthy Pumpkin Pie recipe is rich, smooth, and creamy, using a healthier filling made with unrefined sugars, no condensed milk and an almond flour and whole wheat-based pie crust!Once baked to perfection, it is a delicious lower-sugar, lower-fat homemade dessert to add to your Thanksgiving table.. If you’re as pumpkin-obsessed as me, you’ll also want to enjoy pumpkin

Rating: 4.8/5(8)
Calories: 345 per serving
Category: Dessert
1. Preheat oven to 425 degrees F. Spray 9" pie dish with cooking spray and set aside.
2. In a large mixing bowl, combine almond meal or flour, whole wheat flour, oil, milk, maple syrup, baking powder and salt. Mix with spatula continuing with your hands until a ball of dough forms. If necessary, add more almond milk or flour, use your judgement.
3. On a flat surface, roll out the crust until it's large enough to cover the pie dish. First, flatten the dough ball with your hands and then use the rolling pin. Dust the dough with flour while rolling, and it might help to place it on a parchment paper half way through for easier rolling and moving.
4. Transfer crust into the pie dish and mould to fit using your hands. Cut excess dough with kitchen scissors or knife, and make nice edges with a fork.

Category: Dessert Recipes, Healthy Recipes, Thanksgiving RecipesShow Details

The Best Healthy Pumpkin Pie (6 Ingredients!) The Big Man

8 hours ago Thebigmansworld.com Show details

No cows milk, no condensed milk, no buttermilk- Just unsweetened almond milk, which is both dairy free and low calorie! The secret to making this healthy pumpkin pie taste incredible is using freshly made pumpkin puree- It takes the flavor and texture to another level.

Rating: 5/5(10)
Total Time: 45 mins
Category: Dessert
Calories: 149 per serving

Category: Healthy RecipesShow Details

The BEST Dairy Free Pumpkin Pie Simply Whisked

3 hours ago Simplywhisked.com Show details

Pumpkin pie has been a tricky one for me. Traditional recipes call for evaporated or sweetened, condensed milk, which tend to be hard to substitute with making your own condensed almond milk. But, as you know, I like to keep things as simple as possible, and this was just not a step I was willing to add to my pumpkin pie recipe.

Rating: 5/5(9)
Estimated Reading Time: 5 mins
Servings: 8
Total Time: 1 hr 15 mins
1. Preheat oven to 425˚F. Roll your crust to fit your pie plate and trim or flute edges.
2. Blind bake with pie weights for 15 minutes. Remove and allow crust to cool completely before filling.
3. In a large bowl, mix remaining ingredients with an electric mixer until smooth. Pour into cooled pie crust and bake for 15 minutes. Reduce heat to 350˚F and continue baking for 40 – 45 minutes, or until filling has set.
4. Remove from oven and allow pie to cool completely. Cover and refrigerate until ready to serve.

Category: Recipe for HealthShow Details

Pumpkin Pie Made With Almond Milk Recipes SparkRecipes

8 hours ago Recipes.sparkpeople.com Show details

Member Recipes for Pumpkin Pie Made With Almond Milk. Very Good 4.6/5. (5 ratings) "Starbucks" skinny Pumpkin Spice Latte (copycat) This is a copy of a copy cat recipe found on food.com, but made "skinnier" and healthier. CALORIES: 132.1 FAT: 2.7 g PROTEIN: 9.3 g CARBS: 17.1 g FIBER: 2.6 g. Full ingredient & nutrition information of the

Category: Food RecipesShow Details

Dairy Free Pumpkin Pie Recipe Food.com

5 hours ago Food.com Show details

Whip eggs until frothy. Beat in sugar, then spices and salt. Add pumpkin and soy milk and beat until well blended and smooth. Pour mixture into pie shell. Bake at 450F for 10 minutes. …

Rating: 4.5/5(11)
Total Time: 53 mins
Category: Pie
Calories: 1702 per serving
1. Whip eggs until frothy.
2. Beat in sugar, then spices and salt.
3. Add pumpkin and soy milk and beat until well blended and smooth.
4. Pour mixture into pie shell.

Category: Egg RecipesShow Details

Brown Sugar & Almond Pumpkin Custard Pie Recipe: How to

5 hours ago Tasteofhome.com Show details

In a large bowl, beat the cream cheese, brown sugar and sour cream until smooth. Beat in the pumpkin, milk, molasses and pie spice until blended. Add eggs and egg yolk; beat on low speed just until combined. Pour filling over almond layer. Cover edges of pie

Servings: 8
Estimated Reading Time: 1 min
Category: Desserts
Total Time: 1 hr 45 mins
1. In a food processor, combine the flour, shortening and salt; cover and pulse until mixture resembles coarse crumbs.
2. While processing, gradually add water and vinegar until dough forms a ball.
3. Wrap in plastic. Refrigerate until easy to handle, about 30 minutes., Roll out pastry to fit a 9-in. deep dish pie plate.
4. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine the almonds, brown sugar, almond paste, ginger, flour, lemon zest and extract; cut in butter until crumbly.

Category: Cheese Recipes, Egg RecipesShow Details

Crustless Pumpkin Pie Recipe Snack Girl

8 hours ago Snack-girl.com Show details

Pumpkin is creamy and low in calories on its own. I substituted for the evaporated milk that is in most pumpkin pie recipes with unsweetened almond milk and it works. This recipe is as easy as pumpkin pie and it has the benefits of a lack of crust. Truly great crust is …

Rating: 5/5(1)
Category: 3 Smartpts
Servings: 6
Calories: 112 per serving

Category: Recipe for HealthShow Details

Best Keto Pumpkin Pie Recipe How To Make Keto Pumpkin Pie

6 hours ago Delish.com Show details

In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Add melted butter and egg and stir until a dough forms. Press dough evenly into a 9” pie

Rating: 4/5(15)
Total Time: 3 hrs 30 mins
1. Preheat oven to 350°. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
2. Add melted butter and egg and stir until a dough forms.
3. Press dough evenly into a 9” pie plate, then use a fork to poke holes all over crust.
4. Bake until lightly golden, 10 minutes. In a large bowl, whisk together pumpkin, cream, brown sugar, eggs, spices, and vanilla until smooth.

Category: Baking Recipes, Egg RecipesShow Details

Easy Keto Low Carb Pumpkin Pie Recipe (SugarFree, Gluten

5 hours ago Wholesomeyum.com Show details

The only change I made – I used 1 cup of almond cooking milk (like evaporated milk but almond) instead of 1 cup or cream. It was thicker than regular pumpkin pie filling. Otherwise, everything was doubled (big can of pumpkin

Rating: 4.9/5(86)
Total Time: 1 hr
Category: Dessert
Calories: 244 per serving
1. Make the sweet almond flour pie crust according to the directions here.
2. Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. (Don't overmix.)
3. When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Cool the crust on the counter for at least 10 minutes, longer if you have time.
4. Pour the filling into the crust. Gently tap on the counter to release air bubbles.

Category: Tea RecipesShow Details

Pumpkin Custard Using Almond Milk Recipes SparkRecipes

8 hours ago Recipes.sparkpeople.com Show details

Cinnamon Raisin Bagel Breakfast Bread Pudding. Tastes so decadent, but is actually a much lighter variation of a classic comfort-food favorite thanks to a few changes in the "custard" mixture.

Category: Bread Recipes, Breakfast Recipes, Food RecipesShow Details

DairyFree Pumpkin Pie JoyFoodSunshine

1 hours ago Joyfoodsunshine.com Show details

Dairy-free pumpkin pie: Ingredients & substitutions . Coconut milk: Dairy-full substitution: If you do not have a problem eating dairy, this pie is also delicious when coconut milk is substituted for whole milk or half and half! Dairy-free substitution: You can substitute coconut milk with dairy-free creamer (unsweetened).I do not recommend using almond milk

Ratings: 56
Calories: 210 per serving
Category: Dessert
1. Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
2. In a large bowl, beat the eggs.
3. Preheat your oven to 425 degrees F.

Category: Recipe for HealthShow Details

CleanEating Pumpkin Spice Coffee Creamer Recipe Allrecipes

3 hours ago Allrecipes.com Show details

Directions. Instructions Checklist. Step 1. Blend almond milk, honey, pumpkin puree, vanilla extract, and pumpkin pie spice together in a blender; store in an airtight container in the refrigerator. Advertisement.

Category: Recipe for HealthShow Details

Recipe: Honey Pumpkin Pie Blue Diamond

3 hours ago Bluediamond.com Show details

Directions. 1. Heat oven to 400°F. In medium bowl, mix flour and ¼ teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the vanilla almond milk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the

Cholesterol: 95mg
Total Carbohydrates: 48g
Sodium: 280mg
Total Fat: 15g

Category: Tea RecipesShow Details

Paleo Pumpkin Pie Recipe Gluten Free Cook Eat Well

3 hours ago Cookeatpaleo.com Show details

Instructions. Preheat oven to 325 degrees. Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool. Add filling ingredients to food processor and …

Rating: 4.6/5(23)
Calories: 288 per serving
Category: Dessert
1. Preheat oven to 325 degrees.
2. Mix crust ingredients until dough forms. Press into pie plate and bake for 10 minutes. Set aside to cool.
3. Add filling ingredients to food processor and process until smooth. Pour the filling into the crust and bake for 50 minutes, or until filling is just set. Cover crust with pie crust shield or foil if it browns too quickly.
4. Cool completely and refrigerate 2 hours.

Category: Food RecipesShow Details

Pumpkin Pie Smoothie Ambitious Kitchen

4 hours ago Ambitiouskitchen.com Show details

Almond milk: feel free to use regular milk or coconut milk if you prefer. Nut butter: I prefer almond butter or pecan butter for a hint of nutty sweetness + healthy fats to keep you satisfied. Vanilla extract: the one and only flavor booster. Pumpkin pie spices: we’re using cinnamon, ginger, nutmeg and allspice (or you can sub pumpkin pie spice!)

Rating: 5/5(31)
Total Time: 10 mins
Category: Breakfast, Gluten Free, Grain Free, Snack
Calories: 320 per serving

Category: Healthy RecipesShow Details

Pumpkin Pie Almond Milk Recipes

Just Now Tfrecipes.com Show details

1. In a mixing bowl, add canned pumpkin, eggs, almond milk/milk, sweetener, coconut, or brown sugar, cinnamon, pumpkin pie spice/allspice, nutmeg, cloves, and vanilla extract, and let it blend. 2. Once the crust has cooled a bit, you can go ahead and pour that filling into the crust, spreading it out evenly. 3.

Category: Egg RecipesShow Details

Vegan Pumpkin Pie with Almond Flour Pie Crust Simply Quinoa

5 hours ago Simplyquinoa.com Show details

Rinse and dry the bowl of the food processor and put it back on the base. Add the filling ingredients and process until smooth. Pour the filling into the prepared crust and smooth over with a spatula or spoon. Bake the pie

Rating: 4.6/5(11)
Calories: 257 per serving
Category: Dessert
1. Preheat the oven to 350ºF. Grease a 9" pie dish and set aside.
2. To the bowl of a food processor, add the crust ingredients. Process until a dough starts to come together. You should be able to squeeze it between your fingers and it will hold together.
3. Dump the "crust" into the pie dish and press it into the bottom and then up the sides. Feel free to smooth the edges over with your fingers. Set the crust aside.
4. Rinse and dry the bowl of the food processor and put it back on the base. Add the filling ingredients and process until smooth. Pour the filling into the prepared crust and smooth over with a spatula or spoon.

Category: Food RecipesShow Details

Vegan Pumpkin Pie Ice Cream Minimalist Baker Recipes

6 hours ago Minimalistbaker.com Show details

And to avoid any flavor clashes, I went with almond milk and olive oil rather than my first love, coconut milk and coconut oil. This ensures the creaminess is still in tact, but the flavor of the pumpkin

1. Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well or for at least 4-6 hours before blending. Alternatively soak in boiling water for 1-2 hours (see notes).
2. Once soaked, add well-drained cashews and remaining ingredients to a blender and blend until creamy and smooth - about 3-4 minutes, using the "liquify" or "purée" setting if you have the option to get it really creamy. Taste and adjust sweetness/flavors as needed.
3. Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled - about 45 minutes. It should resemble thick soft serve.
4. Transfer to a freezer-safe container, cover and freeze until hard - at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.

Category: Recipe for HealthShow Details

Easy Pumpkin Custard Cups Made from Plant Based Milk Mia

8 hours ago Miascucina.com Show details

This fall dessert is a healthier version of Pumpkin Pie Custard. But this while this pumpkin custard recipe is made with plant based milk, the flavor of this delicious dessert will take you back to the Old-Fashioned pumpkin pie that came from Grandma’s oven. This dairy free dessert can be made using almond milk or oat milk.

Rating: 5/5(2)
Total Time: 40 mins
Category: Dessert
Calories: 188 per serving
1. Preheat oven to 425 degrees.
2. Combine all the dry ingredients in a small bowl and whisk well to make sure the cornstarch is well incorporated. Take the time to break up any clumps of cornstarch.
3. In a large bowl, whisk the eggs, and egg yolk until incorporated and smooth.
4. Add the pumpkin puree and mix until well blended.

Category: Dessert RecipesShow Details

Healthy Pumpkin Pie Recipe (Dairy & Gluten Free

3 hours ago Wellnessmama.com Show details

Preheat oven to 325°F. Lightly grease a 9-inch pie pan with coconut oil. If using whole nuts grind them in a high-powered blender until they are a floury texture. In a medium-sized bowl mix together ground nuts or almond

Rating: 4.3/5(20)
Total Time: 1 hr 10 mins
Category: Dessert
Calories: 238 per serving
1. Preheat oven to 325°F.
2. Lightly grease a 9-inch pie pan with coconut oil.
3. If using whole nuts grind them in a high-powered blender until they are a floury texture.
4. In a medium-sized bowl mix together ground nuts or almond flour and remaining crust ingredients.

Category: Recipe for HealthShow Details

Pumpkin Pie Pulpmeal Parfait – Almond Cow

2 hours ago Almondcow.co Show details

Pulpmeal is a great way to use up your leftover pulp after making milk in the Almond Cow. This Pumpkin Pie Pulpmeal Parfait features layers of warm, fall spiced pumpkin, coconut yogurt, and pumpkin seed pulp. Makes for the perfect fall treat! Servings: 1 Ingredients Pumpkin Pie Layer 1 can pumpkin puree ¼ cup maple syr

Category: Recipe for HealthShow Details

Mini Pumpkin Pies Recipe Love and Lemons

8 hours ago Loveandlemons.com Show details

This filling – made of almond milk, corn starch, maple syrup, and pumpkin – whisks together in just a few minutes. Thick & creamy, sans the cream… My Mini Vegan Pumpkin Pie Crust. Because I’m not a fan of vegan butter substitutes, I used this coconut oil pie crust recipe, by Gena for Food 52. I used half white flour, half spelt flour

Rating: 5/5(2)
Category: Dessert
Servings: 6-8
Total Time: 50 mins

Category: Food Recipes, Vegan RecipesShow Details

Pumpkin Pie Smoothie {Paleo, Vegan} The Paleo Running Momma

7 hours ago Paleorunningmomma.com Show details

1 large banana sliced and frozen. 1/2 cup unsweetened almond milk Greek Yogurt (I used Kite Hill) - use any paleo friendly yogurt. 1/2 cup pumpkin puree. 2 medjool dates pitted, or 2 tablespoons maple syrup. 6 tablespoons unsweetened vanilla almond milk add 1/2 cup for a thinner smoothie. 1 teaspoon vanilla extract.

Cuisine: American, Paleo, Pumpkin, Vegan
Category: Breakfast, Dessert
Servings: 2
Calories: 184 per serving

Category: Tea RecipesShow Details

Pumpkin Pie with Almond Flour Crust Nourished By Nutrition

9 hours ago Nourishedbynutrition.com Show details

Pumpkin pie is a classic at Thanksgiving. Traditionally pumpkin pie is made with canned evaporated milk or heavy cream and a good amount of unnecessary sugar. This pumpkin pie with almond flour crust is a healthier version of the classic pumpkin pie

Rating: 5/5(1)
Estimated Reading Time: 5 mins
1. Preheat the oven to 350F. Place all the ingredients in a large mixing bowl and mix with a wooden spoon till the eggs are incorporated and the mixture is smooth. If your pumpkin is not very liquidy or smooth, I recommend pureeing the mixture in a blender until smooth.
2. Pour the mixture into a cooled, par-baked pie crust and gently tap on the counter to release any air bubbles. Use a pie crust shield or wrap foil around the crust for the first 30 minutes of baking. Place in the oven on the bottom rack and bake for 50-60 minutes or until the pie no longer looks liquidy and the middle just jiggles slightly. Be careful not to overcook or the pie will crack.
3. Let the pie cool on the stove where it is slightly warm or in the oven (turned off) with the door open to cool slowly. Let cool completely before serving; about 4 hours. You can also place in the fridge after it cools a bit to speed up the process.

Category: Thanksgiving RecipesShow Details

Pumpkin Pie Smoothie Slender Kitchen

Just Now Slenderkitchen.com Show details

Almond Milk: Always use unsweetened almond milk. And, if you use the vanilla flavored variety, you won't have to add more vanilla extract. Vanilla Extract: Only add vanilla extract if you use unflavored almond milk. What To Serve With Pumpkin Smoothie. This smoothie is incredibly filling - you won't really want to eat very much with it.

Servings: 2
Total Time: 5 mins
Category: Breakfast, Snack
Calories: 267 per serving

Category: Recipe for HealthShow Details

Pumpkin Spice Almond Creamer Silk®

5 hours ago Silk.com Show details

Benefits. 0g cholesterol or saturated fat per serving; Free from dairy, gluten, carrageenan, and artificial colors and flavors; Verified by the Non-GMO Project’s product verification program

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Recipe: Pumpkin Pudding HoustonChronicle.com

9 hours ago Houstonchronicle.com Show details

1/4 teaspoon pumpkin pie spice 1 teaspoon agar (also called agar agar-a vegetarian gelatin substitute; sold in health food stores) Add the pumpkin, almond milk and vanilla to a blender.

Estimated Reading Time: 40 secs

Category: Food Recipes, Tea RecipesShow Details

Best Recipes Using Almond Milk MyRecipes

3 hours ago Myrecipes.com Show details

In this cozy java concoction, prepared cold brew is blended into a banana and almond milk smoothie. Rather than using ice cubes, which will dilute the flavor of the smoothie, the cold brew is cleverly frozen. With a dash of cinnamon and agave nectar, this healthy breakfast smoothie tastes like banana bread in a glass. 9 of 29.

Category: Bread Recipes, Breakfast Recipes, Healthy RecipesShow Details

Simple Pumpkin Pie Smoothie Almond Milk Smoothie Recipes!!

3 hours ago Picky-palate.com Show details

Sharing one of our favorite almond milk smoothie recipes today! This simple pumpkin pie smoothie blends up in about 30 seconds and could not be more delicious. Almond Milk Smoothie Recipes Hope you are ready for pumpkin recipes because they are coming for you in full speed ahead! The boys and I got in the kitchen last week and whipped up the most delicious pumpkin pie smoothie …

Cuisine: American
Category: Breakfast
Servings: 6
Calories: 69 per serving

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Pumpkin Pie Overnight Oats Minimalist Baker Recipes

5 hours ago Minimalistbaker.com Show details

How to Make Pumpkin Pie Overnight Oats. These dreamy, plant-based beauties start with mixing almond milk with pumpkin purée, pumpkin pie spice, and vanilla for classic pie flavors. Almond butter adds a protein boost, chia seeds add thickness and omega 3s, and maple syrup adds the perfect amount of sweetness.. Next come the rolled oats for a fiber-rich base that makes these totally …

Rating: 4.8/5(11)
Calories: 449 per serving
Category: Breakfast, Snack

Category: Oats RecipesShow Details

Pumpkin Oatmeal Pancakes Recipe

6 hours ago Thegraciouspantry.com Show details

¾ cup pumpkin puree – Make sure it’s not pumpkin pie filling. ⅔ cup unsweetened almond milk – You can use regular milk instead if dairy isn’t an issue for you. 2 large eggs – You can use them chilled or room temperature. Either works. 1 tbsp. pure maple syrup – …

Category: Egg Recipes, Tea RecipesShow Details

Vegan Pumpkin Pudding Easy Vegan GlutenFree Recipes

5 hours ago Delightfuladventures.com Show details

If you don't have pumpkin pie spice, use 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger in its place. Adapted from this recipe. Nutrition info listed below is for 1 of 5 servings (each serving is 1/2 cup each) made with brown sugar, almond milk, and pumpkin pie

1. Add brown sugar and cornstarch to a medium saucepan. Whisk until combined and no lumps remain. You may need to break up any lumps with the back of a spoon.
2. Slowly whisk in milk until combined with dry mixture. Scrape around the corners of the pot with a spoon to be sure no dry ingredients remain. Add pumpkin puree and whisk again until combined.
3. Place pot on medium-high heat and continuously whisk until mixture has thickened enough to coat a spoon, this will take about 5-7 minutes. (See images above)
4. Remove pot from the heat and whisk in spices and vanilla.

Category: Tea RecipesShow Details

Protein Pumpkin Pie Smoothie Recipe {WEIGHT LOSS SMOOTHIE}

2 hours ago Loseweightbyeating.com Show details

How to Make a Pumpkin Shake Recipe: Add the pumpkin puree, banana, yogurt, protein powder, pumpkin pie spice, ice and almond milk to a blender. Blend until smooth, adding more almond milk 1/8 of a cup at a time to reach desired thickness. Pour into a glass and immediately rinse your blender out (to stop the ingredients from sticking to the inside).

Rating: 5/5(1)
Total Time: 5 mins
Category: Breakfast, Meal Replacement
Calories: 333 per serving

Category: Recipe for HealthShow Details

Pumpkin Almond Milk Smoothie Kitchen Nostalgia

3 hours ago Kitchennostalgia.com Show details

1/4 tsp vanilla extract. 1/2 tsp pumpkin spice, cinnamon ginger, nutmeg, allspice and cloves. crushed ice optional. Instructions. Put all ingredients in your blender and blend until smooth. Serve immediately. Garnish Pumpkin Almond Milk Smoothie with some crushed graham crackers and a dash of cinnamon or pumpkin

Reviews: 4
Servings: 1
Cuisine: American
Category: Drinks
1. Put all ingredients in your blender and blend until smooth. Serve immediately.
2. Garnish Pumpkin Almond Milk Smoothie with some crushed graham crackers and a dash of cinnamon or pumpkin spice (optional).

Category: Recipe for HealthShow Details

Maple Pumpkin Pie – The Fountain Avenue Kitchen

2 hours ago Fountainavenuekitchen.com Show details

I’m new here, and can’t wait to try your almond meal pie crust and maple pumpkin pie! Being diabetic, I don’t usually have pie, or don’t eat the crust. When skipping crust, it works well to put blended pumpkin pie ingredients into a 1-1/2 qt. casserole dish and bake in a hot water bath, as for custard.

Estimated Reading Time: 5 mins

Category: Recipe for HealthShow Details

Spiced pumpkin latte Recipes WW USA

6 hours ago Weightwatchers.com Show details

In a small saucepan over medium heat, whisk together almond milk, pumpkin, espresso powder, sugar, and pie spice. Cook, whisking frequently, until hot but not boiling, 4 to 5 minutes. Pour into a mug and …

Cuisine: American
Category: Hot Drinks
Servings: 1
Total Time: 10 mins
1. In a small saucepan over medium heat, whisk together almond milk, pumpkin, espresso powder, sugar, and pie spice. Cook, whisking frequently, until hot but not boiling, 4 to 5 minutes. Pour into a mug and top with whipped cream.
2. Serving size: about 1⅛ cups

Category: Recipe for HealthShow Details

Pumpkin Pie Overnight Oats Downshiftology

2 hours ago Downshiftology.com Show details

In a sealable jar or bowl, add the rolled oats, almond milk, yogurt, pumpkin puree, chia seeds, maple syrup, vanilla, and pumpkin spice. Give it a stir until it's well combined. Let it soak in the fridge for at least 2 hours, but it's best to soak overnight for 8 hours. Top your pumpkin pie overnight oats with yogurt and chopped pecans, and enjoy!

Category: Oats RecipesShow Details

Pumpkin Smoothie Recipe JoyFoodSunshine

5 hours ago Joyfoodsunshine.com Show details

Milk. Choose your favorite milk variety to use in this pumpkin smoothie. Whole or 2% milk, Almond milk, coconut milk, etc. The higher the fat content of the variety you choose, the …

Rating: 5/5(4)
Calories: 157 per serving
1. Place the ingredients in the order listed in the container of a Vitamix blender.
2. Blend, starting on low speed and increasing to high until the mixture is smooth (about 30 -60 seconds).
3. Serve immediately plain, or with a dollop of whipped cream and a sprinkle of cinnamon for a special healthy treat.

Category: Recipe for HealthShow Details

Pumpkin Pie Protein Smoothie PaleOMG

9 hours ago Paleomg.com Show details

When your best friend goes to Jamba Juice and gets a pumpkin pie protein smoothie with almond milk and you think about that protein smoothie for 2 weeks straight…you make yourself a gosh damn pumpkin pie smoothie at home, by yourself, watching the cooking channel, while cleaning. Because well, homemade is always better. And hella … Pumpkin Pie

Rating: 5/5(6)
Estimated Reading Time: 3 mins
Servings: 2
1. Place all ingredients in a blender.
2. Puree until smooth.
3. Drink.

Category: Recipe for HealthShow Details

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Frequently Asked Questions

How to make gluten free almond milk pumpkin pie?

Preheat oven to 350°F. Pulse all crust ingredients together until in food processor until dough ball forms. Press into pie dish starting from the middle and working out towards the sides. Smooth crust out evenly using the back of a spoon. Bake for ten minutes. Combine pumpkin, stevia, cinnamon, ginger, and nutmeg. Add eggs.

What kind of milk to use in pumpkin pie?

Full-fat almond milk or coconut milk is a must here. It adds richness to the filling and makes it incredibly creamy. Finally, cinnamon, ginger, nutmeg and clove come together to make the perfect pumpkin pie spice blend.

How do you make a pumpkin pie filling?

Make the filling: In a large bowl, add the pumpkin puree, eggs, pure maple syrup, coconut sugar (or regular sugar) almond milk, vanilla, cinnamon, nutmeg, ground ginger, allspice and salt. Mix until well combined and completely smooth. Pour into pie pan. Bake for 50-60 minutes until filling is no longer jiggly.

What makes a pumpkin pie a vegan dessert?

A traditional pumpkin pie is made with eggs and condensed milk, but my vegan version of this holiday classic substitutes these ingredients for a plant based and dairy free dessert. Water is used to bind the crust together instead of eggs, and the condensed milk has been replaced with almond milk.

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