Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, eggless pumpkin pie. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Eggless Pumpkin Pie is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Eggless Pumpkin Pie is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have eggless pumpkin pie using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Eggless Pumpkin Pie:
- Prepare For Pie Crust:
- Make ready 2 Cups all-purpose flour
- Take 2 teaspoons sugar
- Get 1 teaspoon salt (salt can be skipped if using salted butter)
- Get 1/2 cup (115 grams) cold unsalted butter cubed
- Prepare 1/2 cup (120 ml) ice water
- Make ready For filling
- Get 1 can sweetened condensed milk
- Make ready 1 cup pumpkin puree
- Prepare 2 Tablespoons cornstarch/cornflour
- Make ready 1 teaspoon vanilla extract/essence
- Take 1/2 teaspoon salt
- Make ready 11/2 teaspoons ground cinnamon
- Get 1/2 teaspoon ground ginger*
- Get 1/4 teaspoon ground or freshly grated nutmeg*
- Get 1/8 teaspoon ground cloves*
- Make ready 1/8 teaspoon fresh ground black pepper
Instructions to make Eggless Pumpkin Pie:
- For Pie Crust:
- 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).
- 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.
- 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.
- Use a fork and lightly prick the bottom and sides of the pie dough. bake the pie in preheated oven for 15-20minuts
- For Pumpkin Filling:
- In a mixing bowl, combine condensed milk, pumpkin puree, cornflour/ cornstarch, spices, and vanilla extract together. Whisk to combine until smooth.
- 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 is going to wrap this up with this exceptional food eggless pumpkin pie recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
