Eggless Pumpkin Pie

Growing up in a vegetarian family that does not eat eggs made the holidays rather difficult.  Staring at all of the baked goods other members of our family made that had eggs in them just killed me inside knowing how good some of their cookies and cakes must have tasted.  Once I turned to the dark side and started eating meat, I experimented a lot by baking with eggs.  I utilized many traditional recipes for the first time in my life and definitely noticed a difference in the consistency of baked goods.  I also realized that many desserts are even better with the simple egg substitutes my mother used.  Pumpkin pie is one of those desserts that has such a creamy and rich texture even without the eggs.  I promise that you will not miss the eggs one single bit.

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You want to begin by adding the sugar and salt to a large mixing bowl.  Add in the cinnamon, pumpkin pie spice, and allspice to the bowl.   Stir everything around 7 or 8 times until the spices are even throughout.  I do not use my electric mixer when I make this pie because the ingredients can easily be combined by hand with a whisk or fork – and sometimes it is just a pain to pull out the mixer, wash it, etc. 😉

Add the pumpkin puree to the spice mixture.  Slowly start to pour the evaporated milk with one hand while mixing the ingredients in the bowl with the other.  You want to do this process slowly because the evaporated milk will splash everywhere while being combined to the dry ingredients if you do it too quickly.  Once all of the evaporated milk has been added, take the flour and add it to the bowl.  Mix the ingredients with your whisk/fork for 1-2 minutes.  You will know everything is thoroughly combined when there are absolutely zero clumps visible.  Make sure that you do not see any small lumps of flour, and if you do, keep mixing until the lumps are gone.  The finished consistency should be somewhat thick, bit easily run off of your whisk.

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I cheated when I made the pie for this post and used pre-made refrigerated pie crust.  To me, it is almost just as delicious as homemade pie crust, and not having to spend 20 minutes making the crust beforehand is a win in my book.  The dough usually comes with two crusts too.  If you have the patience and time, by all means make a homemade dough!

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Spread out the bottom layer of the pie crust evenly in the pie pan.  I crimped the edges on mine with my fingers.  I recently purchased these small leaf pie crust cutters from Amazon, and used them to make a decorative edge with the extra dough.  The little leaves are too cute around the edges of the pie, and the pre-made dough made it super simple to cut out the leaves in no time.

Pour your filling into the pie crust and bake the pie at 425 degrees for 15 minutes.  Once the 15 minutes has elapsed, take small pieces of tin foil and cover the edges of the pie pan.  This will protect the crust of the pie from burning.  If you used the cutters and have leaves on the crust, be very careful that you do not knock any off in this process.

Lower the temperature of the oven to 350 degrees and bake the pie for an additional 45-50 minutes.   The pie is thoroughly cooked when minimal residue is left on a toothpick or knife when you stick it in the pie.

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The pie will have to cool for at least 2 hours before serving.  I prefer the pie made the night before and then refrigerated for the next day.  The cool creamy pie filling and flaky crust is the best Thanksgiving dessert to me.  I really need to make pumpkin pie more throughout the year because it is just too darn good to only have once a year.  I hope you enjoy!

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-Amanda

 

INGREDIENTS:

1 can pumpkin puree (15 oz. can)

1 can evaporated milk (12 oz. can)

3/4 cup sugar

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. pumpkin pie spice

1/2 tsp. allspice

1/4 cup all purpose flour

1 pie crust + additional for making decorations

 

Questions for you:

What is your favorite Thanksgiving dessert?

Do you like pumpkin pie or apple pie?

 

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