Hi, I am Joana. Today, we’re going to make eggless pumpkin pie recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Eggless Pumpkin Pie Recipe
Eggless Pumpkin Pie is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Eggless Pumpkin Pie is something which I’ve loved my entire life. They are fine and they look wonderful.
To bewith this 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:
- Make ready For Pie Crust:
- Get 2 Cups all-purpose flour
- Take 2 teaspoons sugar
- Get 1 teaspoon salt (salt can be skipped if using salted butter)
- Get 1/2 cup (115 grams) cold unsalted butter cubed
- Make ready 1/2 cup (120 ml) ice water
- Make ready For filling
- Get 1 can sweetened condensed milk
- Take 1 cup pumpkin puree
- Make ready 2 Tablespoons cornstarch/cornflour
- Take 1 teaspoon vanilla extract/essence
- Prepare 1/2 teaspoon salt
- Get 11/2 teaspoons ground cinnamon
- Get 1/2 teaspoon ground ger*
- Make ready 1/4 teaspoon ground or freshly grated nutmeg*
- Get 1/8 teaspoon ground cloves*
- Make ready 1/8 teaspoon fresh ground black pepper
Steps 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 cbs (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’s going to wrap this up for this distinctive dish eggless pumpkin pie recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
