Pumpkin Pie Recipe Without Eggs
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 Pumpkin Pie Wedges
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Calories
258 kcal
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Course
Dessert
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Cuisine
American, International
Pumpkin Pie Recipe Without Eggs
Description
In this Pumpkin Pie Recipe Without Eggs, the filling is made by combining pumpkin puree with sweetened condensed milk and a blend of warm spices including cinnamon, allspice, nutmeg, and ginger. Arrowroot flour acts as a thickener, creating a custard-like consistency without the use of eggs. The pie shell is rolled thinly, placed in a butter-greased pan, trimmed, and fluted to hold the filling. Chilling the crust before filling helps maintain its shape during baking. The pie requires no pre-baking of the crust, simplifying preparation. The final result is a spiced, creamy pumpkin pie that carries the traditional holiday flavors with a smooth, dense texture.
The filling's balance of spices and controlled sweetness allows the pumpkin flavor to shine, while the unbaked crust gains a crisp texture after baking together with the filling. This pie works well as a dessert for those avoiding eggs or seeking a less conventional pie filling. The use of sweetened condensed milk contributes both sweetness and richness, without needing additional sugar besides a small amount of raw or brown sugar for enhanced flavor.
Serve the pumpkin pie sliced with whipped cream or a light dusting of cinnamon for added appeal. It can be refrigerated after cooling and enjoyed over several days. This recipe is also adaptable by swapping arrowroot with compatible starches like cornstarch or tapioca flour.
Ingredients
- 280 to 300 grams pie crust (unbaked) - 9 to 10 oz, for a 8 to 9 inch pie
- 1 cup pumpkin 215 grams, puree
- ½ cup sweetened condensed milk - 150 grams
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- 2 tablespoons arrowroot flour - can use cornstarch, tapioca flour or potato flour
- 2 tablespoons raw sugar or brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon nutmeg or ground nutmeg, grated
- ⅛ teaspoon ground ginger
- 1 to 2 teaspoons butter for greasing pie pan, softened
Instructions
Preparing the crust
- Preheat oven for 15 minutes at 190 degrees Celsius (375 degrees Fahrenheit). Grease a 8 or 9 inches pie pan with 1 to 2 teaspoons softened butter.
- Dust your working surface and rolling pin with some all-purpose flour. Lightly dust the pie dough with the flour.
- Roll the dough outwards from the center, sprinkling more flour as required. Roll the dough evenly having 0.5 to 1 mm thickness.
- Roll to a neat rectangle or circle having an additional 2 to 3 inches more than the pan. This allows for some extra dough that you can use to make a pretty fluted edge.
- Use your rolling pin to gently lift the dough on it and then slowly separate the dough, placing it gently on the pie pan.
- Trim or cut the edges with a knife and flute the edges.
- Cover the pie dough and refrigerate until you are ready to add the filling in it.
Making egg free pumpkin pie filling
- In a mixing bowl take the pumpkin puree, sweetened condensed milk, all the ground spices. Instead of adding ground spices separately, you can add 1 teaspoon pumpkin spice mix.
- Add 2 tablespoons raw sugar or brown sugar, arrowroot flour and vanilla extract.
- Mix very well until the sugar is dissolved and the arrowroot flour has mixed evenly. Check the taste of filling and add more sugar if required.
Assembling pumpkin pie
- Pour the pumpkin filling in the prepared pie pan. Tap pan on the bottom so that air bubbles are released.
- Bake for 50 minutes to 1 hour at 190 degrees Celsius. Pie will rise while baking. Once cooked will settle down.
- Check the center of the pie with a knife or butter knife and it should come out clean.
- Place on a wired tray or rack to cool completely.
- Slice and serve. While serving you can dust with 1 tablespoon icing sugar or powdered sugar or serve with lightly sweetened whipped cream.
- Slice and enjoy this eggless pumpkin pie. Cover the remaining pie and refrigerate.
Notes
- Do not use canned pumpkin pie filling as it contains added sugars and artificial ingredients that alter the pie's flavor and texture.
- Canned pumpkin puree is acceptable, but avoid pre-mixed pumpkin pie spice to control the blend of spices yourself.
- The spice blend can be adjusted or nuts added to personalize the pie filling.
- There is no need to pre-bake the pie crust for this recipe, simplifying preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Pumpkin Pie Wedges
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 258kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 174mg | 7% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 4833IU | 97% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 2mg | 2% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 7µg | |
| Calcium | 69mg | 7% |
| Vitamin B9 (Folate) | 30µg | |
| Iron | 1mg | 6% |
| Magnesium | 17mg | 4% |
| Phosphorus | 84mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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