Pumpkin Pie (Eggless)

eggless pumpkin pie

Today in the West people are celebrating “Thanksgiving”. So we are posting a traditional Thanksgiving recipe; Pumpkin Pie (without the eggs). I have been making eggless pumpkin pies for the last 38 years, and have tried many different variations. I use 2 tablespoons of sour cream instead of 2 eggs, and one year I used Philadelphia cream cheese instead of evaporated milk, all with good success.

By the way, this year Thanksgiving falls on Ekadasi (fast from grains and beans), so we will be offering our pumpkin pie with a nut crust.

If you want to do everything yourself, there is the do it yourself recipe for a “homemade” pie crust, pumpkin puree, spicing, sweetened whipped cream, and a pecan nut crust. There is also the more generic recipe with purchased ingredients. (both options follow)

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Eggless Pumpkin Pie Recipe

Eggless Pumpkin Pie


Eggless Pumpkin Pie Recipe
By: Divine Taste

This recipe called for freshly-ground whole allspice berries. Since I didn’t have them on hand, I substituted it with cinnamon, clove, nutmeg and dry ginger.

Ingredients:

For the crust:
• 140 gm (1 cup) unbleached plain flour
• 1/3 cup cold butter
• 1/2 teaspoon salt
• 5-7 tablespoons cold water

For the filling

• 2 cups (500 ml) Pumpkin puree
• 400g, 1 1/4 cups, sweetened condensed milk
• 2 tablespoons cornflour (cornstarch)
• 1 1/2 teaspoon cinnamon powder
• 3/4 teaspoon freshly-grated nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ginger powder
• 1/2 teaspoon salt

Prepare the crust:

Mix the flour with the salt and cut the cold butter into the flour using a pastry blender or with your fingers until you get coarse breadcrumbs. Alternatively, combine the flour, butter and salt in a food processor and process with 12-15 short bursts until it resembles coarse breadcrumbs. Put in the cold water and form into a soft dough. Do not handle the dough more than required at this stage. Gather the dough into a ball and chill well for an hour or two. Place the dough on a floured surface. Roll out the dough to a circle, approximately 12″ in diameter to line a 22.5cm (9-inch) pie dish or tart pan with removable bottom. Prepare the edges and chill while you prepare the filling.

Prepare the filling:
For the pumpkin puree:

Cut the pumpkin into wedges. Scoop out the seeds, pith and fibre with the help of a spoon. Pre heat the oven to 350F/180C/4G. Place the pumpkin wedges cut side down on a lightly oiled baking sheet and bake in the oven for about 45 minutes to an hour or until the pumpkin is tender when pierced with a knife. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.

To make the pie:

Pre-heat the oven to 200 C/390 F. In a bowl, mix in the pumpkin puree, condensed milk,  cornflour, spices and salt and beat until there are no lumps. Spoon the filling into the chilled crust and level with the help of a palette knife. Bake for about 40 minutes or until the filling is set and the top crust is a nice golden brown. Allow to cool, cut into wedges and serve with whipped cream, vanilla ice cream or sweetened yogurt.

Pasted from http://www.divinetaste.com/archives/eggless-pumpkin-pie/

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