Easy Eggless Spicy Pumpkin Pie
"An adapted version of the Eagle brand pumpkin pie recipe and Rosemarie Emro's recipe from Bakin' Without Eggs. This version uses a ready-made graham cracker crust to make the process even easier."
photo by Michelle L.
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 14 ounces sweetened condensed milk
- 15 ounces pumpkin puree
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon allspice or 1/4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1 prepared graham cracker crust (9-inch)
directions
- Preheat oven to 375°F.
- In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
- Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.
Questions & Replies
-
Can the pumpkin puree be switched out with canned sweet potato puree to make an eggless sweet potato pie? -
Can you use fresh processed pureed pumpkin instead of canned pumpkin in this recipe?
Reviews
-
I made this for Thanksgiving for my daughter who has an egg allergy. Very good with a nice creamy texture. -
Tried this recipe today and it turned out great!!! Thanks for sharing!
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Totally ran out of eggs and didnt realize it. I'm baking it now, so I'm not sure how it will come out, but I'm confident it will be fabulous. The taste is INCREDIBLE. Can't wait!
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Can i use a glass pie pan instead of a tin one?
Tweaks
-
I used pumpkin pie spice instead of the various individual spices. I used a silicone pan.
RECIPE SUBMITTED BY
I love trying and tweaking vegetarian recipes. No favorite cookbook yet - I prefer variety, so I try different recipes from various sources.
