Hi, I am Jane. Today, I will show you a way to make eggless pumpkin pie recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Eggless Pumpkin Pie Recipe
Eggless Pumpkin Pie is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Eggless Pumpkin Pie is something which I have loved my whole life. They’re fine and they look fantastic.
To bewith this recipe, we have to first prepare a few ingredients. You can have eggless pumpkin pie using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Eggless Pumpkin Pie:
- Take For Pie Crust:
- Prepare 2 Cups all-purpose flour
- Get 2 teaspoons sugar
- Prepare 1 teaspoon salt (salt can be skipped if using salted butter)
- Get 1/2 cup (115 grams) cold unsalted butter cubed
- Prepare 1/2 cup (120 ml) ice water
- Get For filling
- Make ready 1 can sweetened condensed milk
- Get 1 cup pumpkin puree
- Take 2 Tablespoons cornstarch/cornflour
- Make ready 1 teaspoon vanilla extract/essence
- Make ready 1/2 teaspoon salt
- Make ready 11/2 teaspoons ground cinnamon
- Get 1/2 teaspoon ground ginger*
- Get 1/4 teaspoon ground or freshly grated nutmeg*
- Take 1/8 teaspoon ground cloves*
- Get 1/8 teaspoon fresh ground black pepper
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
So that is going to wrap this up with this distinctive dish eggless pumpkin pie recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
