Best Vegan Pumpkin Pie Brownies Gluten Free Recipes
GLUTEN-FREE IMPOSSIBLY EASY PUMPKIN PIE
Enjoy this impossibly easy pumpkin pie using Bisquick® gluten free mix for the holidays.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Spray 9-inch glass pie plate with cooking spray.
- Lightly spoon Bisquick into measuring cup, level off with knife. In large bowl, stir all ingredients except whipped topping with wire whisk until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until well chilled. Serve with whipped topping. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1/6, Sodium 190 mg, Sugar 22 g, TransFat 0 g
VEGAN PUMPKIN-PIE BROWNIES (GLUTEN-FREE)
I found this recipe at http://vegancupcakes.wordpress.com/2007/09/17/pumpkin-pie-brownie/ and made it for Thanksgiving. It was a huge hit! Nobody ever would have guessed they were vegan. The brownie layer was super fudgy and the pumpkin topping was deliciously "creamy." I made it gluten-free by using Bob's Red Mill Gluten-Free All-Purpose Flour and adding the xanthan gum, but feel free to use wheat flour and omit the xanthan. For the 2 cups of pumpkin required for this recipe, you will need a 16-ounce can of pumpkin (NOT pumpkin pie filling) or about half a small sugar pumpkin, roasted and pureed (tastes MUCH better than canned...trust me!) For the spices you can sub about 1/2 teaspoon pumpkin pie spice. You can double the recipe for a crowd and bake it in a 13 x 9" pan.
Provided by Prose
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
- To make the brownie layer:.
- In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, cornstarch, xanthan gum, baking soda and salt and stir to combine, then mix in the melted chocolate.
- To make the pumpkin layer:.
- Mix all ingredients in a large mixing bowl and beat until thoroughly combined.
- To assemble:.
- Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
- Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.
Nutrition Facts : Calories 134.4, Fat 5, SaturatedFat 0.5, Sodium 81.1, Carbohydrate 22.8, Fiber 0.9, Sugar 18.5, Protein 1
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