FoodGirlOnline.com

1 14 oz container soft (silken) tofu
1 14 oz container firm or extra-firm tofu
1 24-oz can sweet potatoes in syrup
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp salt
2 tsp vanilla extract
1/2 cup sugar
1 pre-made or store-bought pie crust

Preheat oven to 350 degrees.
Blend all the ingredients (except the pie crust!) in a blender or food processor until free of lumps. Pour into the pie shell and bake for 1 1/2 hours, or until toothpick inserted in the center comes out clean.

Source:

http://vegetarian.about.com/od/vegetarianlifestyle/tp/thanksgivingrecipes.htm

1 package (9 ounces) prepared graham cracker pie crust
1 pint vanilla ice cream softened
1 can (16 ounces) pumpkin
1 cup whipped cream
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Fill pie crust with ice cream; freeze until solid.

In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt.

Spoon mixture over frozen layer of ice cream in crust; freeze until solid.

To serve, remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream, if desired.

Source:

http://recipes.holidays.net/recipes.php?id=26

1/2 cup softened butter
1/3 cup white sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour

1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup firmly packed brown sugar
1 cup canned solid pack pumpkin
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

1 cup all-purpose flour
1/3 cup white sugar
1/4 cup cold butter

Preheat an oven to 400 degrees F (200 degrees C).
Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9×13-inch baking dish.
Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.

CRUST
1 1/4 cups white whole-wheat flour, (see Ingredient Note)
1/2 cup slivered almonds, toasted (see Tip)
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons cold reduced-fat cream cheese, (Neufchâtel)
FILLING
1 1/2 cups canned unseasoned pumpkin puree
3/4 cup sugar
2 tablespoons dark rum
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 large eggs
1 cup “lite” coconut milk
GARNISH
1/3 cup unsweetened coconut chips, (see Ingredient Note) or flaked coconut, toasted (optional)

Preheat oven to 350°F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.
To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling.
Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut, if desired.

Check out this recipe and others at:

http://www.eatingwell.com/recipes_menus/collections/thanksgiving_collection_1

« Older Entries

Newer Entries »