Pumpkin Apple Nog Vegetarian Recipes

NESTLES PUMPKIN NOG

A combination of pumpkin, evaporated milk, cinnamon and ice cream make up this scrumptious drink for your holiday meal. *This can be made more diabetic friendly be using Splenda in place of the honey and fat free evaporated milk for the regular and if you can get reduced or sugar free ice cream, go with that, and you'll be smiling.

Provided by Annacia

Categories Beverages

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 7

Nestles Pumpkin Nog image

Steps:

Place pumpkin, evaporated milk, honey and cinnamon in blender container; cover.
Blend until smooth.
Add ice cream and rum; blend until smooth.
Sprinkle with nutmeg.
Serve immediately.

Nutrition Facts : Calories 663.3, Fat 30.3, SaturatedFat 18.5, Cholesterol 117.7, Sodium 317.9, Carbohydrate 84.9, Fiber 2.8, Sugar 50.5, Protein 20.1

Ingredients

1 (15 ounce) can 100% pure pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 tablespoons honey
1 teaspoon ground cinnamon
1 pint vanilla ice cream
2 -3 tablespoons rum (optional)
1 dash ground nutmeg

VEGAN PUMPKIN NOG

Think of this as a spicy pumpkin flavored riceshake. It's a perfect drink for kids and adults alike!

Provided by Allrecipes Member

Categories Squash Recipes

Yield 10

Number Of Ingredients 6

Vegan Pumpkin Nog image

Steps:

Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, nutmeg and mace in a blender. Puree until smooth. Add additional rice milk to thin, if desired.n

Nutrition Facts : Calories 98.1 calories, Carbohydrate 21.9 g, Fat 1.3 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 247.3 mg, Sugar 10 g

Ingredients

1 (29 ounce) can pumpkin puree
4 cups vanilla rice milk
1 cup vanilla flavored non-dairy frozen dessert
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground mace

VEGAN PUMPKIN NOG

Think of this as a spicy pumpkin flavored riceshake. It's a perfect drink for kids and adults alike!

Provided by Allrecipes Member

Categories Squash Recipes

Yield 10

Number Of Ingredients 6

Vegan Pumpkin Nog image

Steps:

Combine the pumpkin, rice milk, rice milk ice cream, cinnamon, nutmeg and mace in a blender. Puree until smooth. Add additional rice milk to thin, if desired.n

Nutrition Facts : Calories 98.1 calories, Carbohydrate 21.9 g, Fat 1.3 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 247.3 mg, Sugar 10 g

Ingredients

1 (29 ounce) can pumpkin puree
4 cups vanilla rice milk
1 cup vanilla flavored non-dairy frozen dessert
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground mace

PUMPKIN APPLE SPICE BREAD (VEGAN OR NOT)

This is a wonderful pumpkin, apple spice bread! I give both vegan and regular baking option, but I bake this vegan because the banana makes it super moist. This recipe makes two loaves. One option is to make one loaf and then save half the batter for muffins. Bake muffins for 25 minutes at 350 degrees.

Provided by Lisa Clarice

Categories Low Protein

Time 1h15m

Yield 2 Loaves, 8 serving(s)

Number Of Ingredients 18

Pumpkin Apple Spice Bread (Vegan or Not) image

Steps:

Preheat oven to 350.
Grease loaf pan. This recipe makes two loaves. So you can save half the recipe for muffins or a second loaf.
Combine sugars and butter in mixer.
Next add vanilla, pumpkin, and eggs (or banana) and mix.
In a separate bowl, combine flour, salt, soda, powder, cinnamon, nutmeg, and cloves. Now add this to the batter.
Once all mixed well together, last add the raisins and apples.
Bake for 50-60 minutes.
During the last ten minutes of baking, combine the topping ingredients and sprinkle on top of bread. Topping is optional.

Ingredients

2 cups flour (whole wheat pastry flour)
1/2 cup brown sugar
1 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
3/4 cup butter (or vegan butter)
2 eggs (or one ripe banana or any egg substitute)
1 (15 ounce) can pumpkin
1 teaspoon vanilla
2 granny smith apples, peeled and diced
1/2 cup raisins
2 teaspoons sugar (for topping)
2 teaspoons brown sugar (for topping)
1 teaspoon cinnamon (for topping)

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