Eggless Pumpkin Pie
Eggless Pumpkin Pie

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, eggless pumpkin pie. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Eggless Pumpkin Pie is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Eggless Pumpkin Pie is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook eggless pumpkin pie using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Eggless Pumpkin Pie:
  1. Prepare For Pie Crust:
  2. Prepare 2 Cups all-purpose flour
  3. Make ready 2 teaspoons sugar
  4. Take 1 teaspoon salt (salt can be skipped if using salted butter)
  5. Prepare 1/2 cup (115 grams) cold unsalted butter cubed
  6. Get 1/2 cup (120 ml) ice water
  7. Get For filling
  8. Prepare 1 can sweetened condensed milk
  9. Prepare 1 cup pumpkin puree
  10. Get 2 Tablespoons cornstarch/cornflour
  11. Get 1 teaspoon vanilla extract/essence
  12. Make ready 1/2 teaspoon salt
  13. Prepare 11/2 teaspoons ground cinnamon
  14. Take 1/2 teaspoon ground ginger*
  15. Prepare 1/4 teaspoon ground or freshly grated nutmeg*
  16. Make ready 1/8 teaspoon ground cloves*
  17. Take 1/8 teaspoon fresh ground black pepper
Steps to make Eggless Pumpkin Pie:
  1. For Pie Crust:
  2. 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).
  3. 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.
  4. 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.
  5. Use a fork and lightly prick the bottom and sides of the pie dough. bake the pie in preheated oven for 15-20minuts
  6. For Pumpkin Filling:
  7. In a mixing bowl, combine condensed milk, pumpkin puree, cornflour/ cornstarch, spices, and vanilla extract together. Whisk to combine until smooth.
  8. 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’s going to wrap this up with this special food eggless pumpkin pie recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!