Vegan Pumpkin Brownies
Ingredients
1.5 cups flour
1/4 tsp salt
1/2 tsp cinnamon
1 cup sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1 can pumpkin puree
1/4 cup cooking oil
1 tsp vanilla
shortening or oil to grease the pan
Directions
- Mix together flour, cinnamon, baking powder, salt and cocoa powder in a large bowl.
- Add pumpkin, sugar, vanilla and oil. Mix thoroughly.
- Preheat oven to 350 degrees. Grease a baking pan. Pour in the brownie batter and coat evenly.
- Bake for about 25 minutes, checking at about 22 minutes to test for doneness. When a fork poked into the center comes out clean, the brownies are ready to remove from the oven.
Pumpkin Spice Yogurt Cups
Ingredients
1/2 can pumpkin puree
1/3 cup honey
1/2 tsp cinnamon
2.5 cups vanilla yogurt
1/2 cup crushed walnuts
Directions
- Mix pumpkin puree with honey and cinnamon. (You may have to warm the honey slightly by dipping the bottom of the jar into a hot water bath for a few moments.)
- Take out 3 or 4 serving cups.
- Layer spoonfuls of yogurt, pumpkin mixture, and crushed walnuts in each.
Serve as a healthy snack or dessert!
Pumpkin Custard Cups
Ingredients for crust
2.5 cups flour
2/3 cups canola oil
6 tsp ice cold water
Ingredients for filling
2 cups pumpkin puree
1/2 cup sugar
2 egg yolks
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
Directions
- Combine flour and salt in a large bowl. Mix in oil.
- Add one Tablespoon of ice cold water at a time, using your hands to press into a ball against the side of the bowl.
- Continue doing this, adding a bit of cold water at a time and pressing the crust together, until dough consistency is reached.
- Roll out pie crust to flat. Cut out a circle that’s big enough to fit over a Pyrex baking cup. Press crust into the baking cups, one at a time.
- Blend pumpkin, egg yolk, sugar, spices, vanilla, milk. Spoon pumpkin mixture to each custard cup to reach 3/4 of the way full.
- Bake at 350 to firm, about 30 minutes.
Pumpkin Cake
Ingredients
3 1/2 cups self-rising flour
2 1/2 cups brown sugar
4 eggs
1 cup vegetable oil
1 (16 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon all spice
1 cup chopped walnuts (optional)
Directions
- In a large bowl combine flour, sugar and spices.
- In a separate bowl combine beaten eggs, vegetable oil and pumpkin puree.
- Mix well and add pumpkin mixture to flour mixture. Mix well.
- Fold in chopped walnuts (if using).
- Place in a lightly greased pumpkin shaped baking tin. Bake in a preheated oven at 350 for approximately 25 minutes or until golden and baked through.
- Decorate with orange frosting, candy corn and licorice to form a pumpkin face.
Tip: If you don’t have a pumpkin shaped baking tin, you can use a regular tin and decorate as a pumpkin for a similar effect.
