How to Make Ultimate Eggless Pumpkin Pie

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, eggless pumpkin pie. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Eggless Pumpkin Pie is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Eggless Pumpkin Pie is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook eggless pumpkin pie using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Eggless Pumpkin Pie:

1. Get For Pie Crust:
2. Make ready 2 Cups all-purpose flour
3. Make ready 2 teaspoons sugar
4. Prepare 1 teaspoon salt (salt can be skipped if using salted butter)
5. Make ready 1/2 cup (115 grams) cold unsalted butter cubed
6. Prepare 1/2 cup (120 ml) ice water
7. Get For filling
8. Take 1 can sweetened condensed milk
9. Prepare 1 cup pumpkin puree
10. Prepare 2 Tablespoons cornstarch/cornflour
11. Prepare 1 teaspoon vanilla extract/essence
12. Prepare 1/2 teaspoon salt
13. Get 11/2 teaspoons ground cinnamon
14. Get 1/2 teaspoon ground ginger*
15. Make ready 1/4 teaspoon ground or freshly grated nutmeg*
16. Make ready 1/8 teaspoon ground cloves*
17. Get 1/8 teaspoon fresh ground black pepper

Instructions 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 reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember 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!