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Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, eggless pumpkin pie. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Eggless Pumpkin Pie is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Eggless Pumpkin Pie is something which I have loved my whole life.
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.
To begin with this particular recipe, we have to prepare a few components. You can cook eggless pumpkin pie using 17 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Eggless Pumpkin Pie:
- Get For Pie Crust:
- Get 2 Cups all-purpose flour
- Make ready 2 teaspoons sugar
- Take 1 teaspoon salt (salt can be skipped if using salted butter)
- Take 1/2 cup (115 grams) cold unsalted butter cubed
- Take 1/2 cup (120 ml) ice water
- Take For filling
- Get 1 can sweetened condensed milk
- Get 1 cup pumpkin puree
- Make ready 2 Tablespoons cornstarch/cornflour
- Make ready 1 teaspoon vanilla extract/essence
- Prepare 1/2 teaspoon salt
- Prepare 11/2 teaspoons ground cinnamon
- Take 1/2 teaspoon ground ginger*
- Prepare 1/4 teaspoon ground or freshly grated nutmeg*
- Take 1/8 teaspoon ground cloves*
- Prepare 1/8 teaspoon fresh ground black pepper
In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Chill for several hours or overnight before enjoying. Text version is below page image. Buckeye Cookery, and Practical Housekeeping, by Estelle W.
Instructions to make Eggless Pumpkin Pie:
- 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
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. Stir and add sugar, then milk. Bake in unbaked pie shell and serve with whipped cream.
So that’s going to wrap it up for this special food eggless pumpkin pie recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
