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› best healthy pumpkin pie recipe
› Pumpkin pie using milk recipe
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 …
Category: best healthy pumpkin pie recipeShow Details
Just Now Foodsguy.com Show details
Almond Milk – almond 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 …
Category: Pumpkin pie using milk recipeShow Details
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 …
Category: Dessert Recipes, Low Carb Recipes, Thanksgiving RecipesShow Details
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…
Category: Recipe for HealthShow Details
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
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 …
Category: Beverage RecipesShow Details
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 …
Category: Egg RecipesShow Details
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 …
Category: Dessert Recipes, Vegan Recipes, Thanksgiving RecipesShow Details
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 …
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 …
Category: Dessert Recipes, Healthy Recipes, Thanksgiving RecipesShow Details
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.
Category: Healthy RecipesShow Details
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.
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
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. …
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 …
Category: Cheese Recipes, Egg RecipesShow Details
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 …
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 …
Category: Baking Recipes, Egg RecipesShow Details
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…
Category: Tea RecipesShow 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
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 …
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.
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
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 …
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!)
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.
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 …
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 …
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.
Category: Dessert RecipesShow Details
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 …
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
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
Category: Food Recipes, Vegan RecipesShow Details
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.
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 …
Category: Thanksgiving RecipesShow Details
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.
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
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.
Category: Food Recipes, Tea RecipesShow Details
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
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 …
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 …
Category: Oats RecipesShow Details
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
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 …
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).
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 …
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.
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 …
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!
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 …
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 …
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.
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.
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.
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.