Vegan Key Lime Pie

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This recipe is courtesy of Malikah!

Ingredients : use vegan versions

    (2) 8 oz. containers vegan cream cheese
    2 tablespoon soy milk (Plain or Vanilla )
    1 cup natural sugar I use Splenda or Raw Stevia
    1 teaspoon vanilla extract alcohol free and Vegan if you can find it
    2 teaspoon grated Key lime peel
    4 tablespoon Key lime juice
    2 tablespoon cornstarch
    1 9inch vegan graham cracker crust


Directions:

Preheat oven to 350 degrees.  Blend cream cheese, soy-milk, vegan sugar, vanilla, grated lime peel, lime juice and cornstarch until smooth. pour mixture into graham cracker crust, place on baking sheet and bake for 40 minutes. Let cool, refrigerate overnight

Serves: 8

Preparation time: 1 hour

Yummy Homestyle Vegan Pumpkin Pie

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This recipe is courtesy of Malikah!

Ingredients:

• 1 8-inch or 9-inch unbaked pie crust (homemade or storebought)
• 2 cups fresh pureed pumpkin (or one 15-oz can)
• 1 cup plain nondairy milk (soy, almond, coconut)*
• 3/4 cup sugar (I use Splenda)
• 2 1/2 – 3 Tbsp cornstarch
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt (optional)
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• vegan whipped topping, if desired**

Preparation:

Preheat oven to 350 degrees. Combine pumpkin, non-dairy milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer (alternatively, you can combine these ingredients in a blender). Pour into unbaked pastry shell, and bake for about 60 minutes. The pie will still be a jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with vegan whipped topping if desired.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)

Vegan Vegetarian Sweet Potato Pie

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This recipe is courtesy of Malika.

INGREDIENTS:

• 9 inches pie crusts
• 2 cups purred sweet potatoes
• 1/2 cup granulated sugar, I use Splenda 
• 1/2 cup light brown sugar, I use Splenda
• 1/2 cup firm silken tofu (in the box, not water packed!)
• 1 1/4 cups plain or vanilla soymilk (recipe calls for plain but I used light vanilla)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons unbleached all-purpose flour

Directions:

1.  For the fresh sweet potato puree, I used 2 med/large sweet potatoes. Peeled and cut into wedges. Covered with foil and roasted 375 until tender (about 40-50 minutes).  I suggests baking them whole and scooping out the pulp.
2. Put all the ingredients into a blender, and blend on highest speed until smooth (about 2 minutes).
3. Pour into pie crust, and bake at 375 for 55-60 minutes.
4. Cool on wire rack for an hour, then refrigerate at least another hour before serving. Serve chilled.
   
   IF YOU TRY THIS RECIPE, PLEASE LEAVE A COMMENT BELOW.  :)