Eggless Pumpkin Pie. Holy moly, you guys…Thanksgiving is around the corner so I figured it was necessary to share a little pumpkin treat, again, here on the blog! I love to make and eat pie. Easy one bowl pumpkin pie without eggs.
You can cook Eggless Pumpkin Pie using 17 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Eggless Pumpkin Pie
- Prepare of For Pie Crust:.
- Prepare 2 Cups of all-purpose flour.
- It’s 2 teaspoons of sugar.
- You need 1 teaspoon of salt (salt can be skipped if using salted butter).
- Prepare 1/2 cup (115 grams) of cold unsalted butter cubed.
- You need 1/2 cup (120 ml) of ice water.
- Prepare of For filling.
- Prepare 1 can of sweetened condensed milk.
- You need 1 cup of pumpkin puree.
- You need 2 Tablespoons of cornstarch/cornflour.
- It’s 1 teaspoon of vanilla extract/essence.
- Prepare 1/2 teaspoon of salt.
- You need 11/2 teaspoons of ground cinnamon.
- It’s 1/2 teaspoon of ground ginger*.
- It’s 1/4 teaspoon of ground or freshly grated nutmeg*.
- You need 1/8 teaspoon of ground cloves*.
- Prepare 1/8 teaspoon of fresh ground black pepper.
This recipe called for freshly-ground whole allspice berries. Since I didnt have them on hand, I substituted it with cinnamon, clove, nutmeg and dry ginger. Add salt, cinnamon and cornstarch to pumpkin. However, I was making such a small batch, I had to find a way to make an eggless pumpkin pie filling from scratch.
Eggless Pumpkin Pie instructions
For Pie Crust:.
In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Add the cold cubed butter. Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs (some larger pieces are okay)..
Slowly drizzle in one tablespoon of ice water at a time (you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least one hour..
Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top. Rolling from the center, roll until the dough is about a 1/8-inch thickness. Remove the top piece of plastic wrap, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap. Press the pie dough lightly into the bottom and sides of the pie plate..
Use a fork and lightly prick the bottom and sides of the pie dough. bake the pie in preheated oven for 15-20minuts.
For Pumpkin Filling:.
In a mixing bowl, combine condensed milk, pumpkin puree, cornflour/ cornstarch, spices, and vanilla extract together. Whisk to combine until smooth..
Pour into the prepared pie shell. Bake for 50-60 minutes at 180°c until pie appears firm. Chill for several hours or overnight (if you can last that long). #GA4.
That's where cornstarch comes into play. eggless pumpkin pie - Flying Apron's. Flying Apron's Gluten-Free & Vegan Baking Book. Over the last decade, a vegan diet has become a more mainstream choice; food allergies have been increasing at. A beautiful eggless autumn pumpkin pie perfect with some whipped cream or ice cream and a dusting of cinnamon. View top rated Eggless pumpkin pie recipes with ratings and reviews.
