eggless pumpkin pie

A delicious pumpkin pie made without any eggs!

Eggless Pumpkin Pie

single pie crust ((store-bought

milk

(1 can) pumpkin puree

cornstarch

pumpkin pie spice ((storebought or homemade))

vanilla extract

Preheat your oven to 375°F. Prepare your crust into your pie shell. Line the pie shell with parchment paper and fill with pie weights, then bake for 10 minutes. Then remove the parchment paper and weights. then bake for an additional 5 minutes (just until the &quot;rawness&quot; look is gone).  

In a mixing bowl, combine milk, puree, cornstarch, spice, and extract. Whisk to combine until smooth. Pour into the prepared pie shell.&nbsp;

Bake for 50-60 minutes until pie appears firm. Chill for several hours or overnight (if you can last that long).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1632517041/k1z1wykzuzwznd7jwbzs.mp4

A perfect pumpkin pie that is made without eggs! Yes believe it or not, an eggless pumpkin pie can be done, and it’s so easy to make. The secret ingredient I bet you have in your cupboard. If you don’t eat eggs, have an allergy, or simple ran out- this pumpkin pie made without eggs is your answer.

This easy crustless Eggless Pumpkin Pie without evaporated milk is baked in two ramekins so you can have your pie without leftovers.

pumpkin

heavy cream (or evaporated milk)

whole milk (or more evaporated milk)

sugar

cinnamon

nutmeg

ginger

salt

Whipped Cream,

Preheat oven to 350F. Have two 6-ounce ramekins...

Preheat oven to 350F. Have two 6-ounce ramekins ready.

In a medium saucepan, whisk together the pumpkin,...

In a medium saucepan, whisk together the pumpkin, cream, milk, sugar, cornstarch, cinnamon, nutmeg, ginger, and salt.

Bring to a boil. Boil until the mixture...

Bring to a boil. Boil until the mixture thickens, stirring often, about 1-2 minutes.

Remove from the heat and whisk in the...

Remove from the heat and whisk in the vanilla.

Divide the mixture between the two ramekins. Bake...

Divide the mixture between the two ramekins. Bake 20-25 minutes or until the center is mostly set with some wiggling and internal temperature reaches 160F degrees.

Cool for 1 hour then cover and refrigerate...

Cool for 1 hour then cover and refrigerate for another 1 hour before serving with whipped cream.

A deliciously easy Pumpkin Pie recipe made without eggs. Filled with fragrant warming spices, homemade pumpkin purée and an all butter homemade pie crust this Eggless Pumpkin Pie is a must make this holiday season.

Pumpkin Pie Recipe Without Eggs

Pumpkin Puree (- 215 grams)

condensed milk (- 150 grams)

vanilla extract vanilla

arrowroot flour

sugar (or brown sugar)

¼ teaspoon ground all spice

softened butter

Preheat oven for 15 minutes at 190 degrees Celsius (375 degrees Fahrenheit). Grease a 8 or 9 inches pie pan with 1 to 2 teaspoons softened butter.

Dust your working surface and rolling pin with some all-purpose flour. Lightly dust the pie dough with the flour.

Roll the dough outwards from the center, sprinkling more flour as required. Roll the dough evenly having 0.5 to 1 mm thickness.

Roll to a neat rectangle or circle having an additional 2 to 3 inches more than the pan. This allows for some extra dough that you can use to make a pretty fluted edge.

Use your rolling pin to gently lift the dough on it and then slowly separate the dough, placing it gently on the pie pan.

Trim or cut the edges with a knife and flute the edges.

Cover the pie dough and refrigerate until you are ready to add the filling in it.

Preparing the crust

In a mixing bowl take the pumpkin puree, sweetened condensed milk, all the ground spices. Instead of adding ground spices separately, you can add 1 teaspoon pumpkin spice mix.

Add 2 tablespoons raw sugar or brown sugar, arrowroot flour and vanilla extract.

Mix very well until the sugar is dissolved and the arrowroot flour has mixed evenly. Check the taste of filling and add more sugar if required.

Making egg free pumpkin pie filling

Pour the pumpkin filling in the prepared pie pan. Tap pan on the bottom so that air bubbles are released.

Bake for 50 minutes to 1 hour at 190 degrees Celsius. Pie will rise while baking. Once cooked will settle down.

Check the center of the pie with a knife or butter knife and it should come out clean.

Place on a wired tray or rack to cool completely.

Slice and serve. While serving you can dust with 1 tablespoon icing sugar or powdered sugar or serve with lightly sweetened whipped cream.

Slice and enjoy this eggless pumpkin pie. Cover the remaining pie and refrigerate.

Assembling pumpkin pie

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Top 3 eggless pumpkin pie recipes from across the web

The most viewed eggless pumpkin pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggless Pumpkin Pie

Eggless Pumpkin Pie

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The most viewed eggless pumpkin pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine