Pumpkin Pie Recipe
This deliciously easy and perfect Pumpkin Pie recipe is made without eggs. Filled with aromatic warming spices, homemade pumpkin purée and an all butter homemade pie crust. This egg-free Pumpkin Pie recipe is custardy and delicious, without needing to use eggs. The eggs are replaced with sweetened condensed milk and arrowroot flour. Condensed milk helps to thicken the filling while simultaneously adding rich flavor.
Ingredients
- 1 cup Pumpkin Puree
- all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon grated nutmeg
- ⅛ teaspoon ground ginger
- 2 tablespoons sugar
- 2 tablespoons arrowroot flour
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
How to make Pumpkin Pie
1. Preheat oven for 15 minutes at 190 degrees Celsius. Grease or brush an 8 or 9 inch pie pan or pie dish with 1 to 2 teaspoons softened butter.
2. Dust your working surface and rolling pin with some all-purpose flour. Also lightly dust the unbaked pie dough (280 to 300 grams/9 to 10 ounces) with all-purpose flour.
3. Roll to a neat rectangle or circle having an even thickness of 0.5 to 1 mm. Pie Dough Recipe will easily fit a 10 to 11 inch pan, but for this recipe.
Roll to large rectangle or circle 2 to 3 inches larger than the pan. This makes some room for excess dough that you can use to make a pretty fluted edge.
4. Using your rolling pin gently lift the rolled dough on it. Place your rolling pin above the pie pan, then slowly separate the dough from the rolling pin and place it gently on the pie pan.
5. 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 to it.
Prepare the Pumpkin Filling
6. In a medium to large bowl add 1 cup Pumpkin Puree (215 grams), ¼ teaspoon ground cinnamon, ¼ teaspoon grated nutmeg or ground nutmeg and ⅛ teaspoon ground ginger.
7. Add 2 tablespoons sugar.
8. Add 2 tablespoons arrowroot flour and ½ cup sweetened condensed milk (150 grams). You could replace arrowroot flour with tapioca starch or corn starch.
9. Whisk and mix very well until the sugar is dissolved and the arrowroot flour has mixed evenly. Check the taste of filling, if required add more sugar.
10. Add 1 teaspoon vanilla extract. At this point you can also add a pinch of salt if you prefer. Mix it properly.
Assemble and Bake Pumpkin Pie
11. Pour the eggless pumpkin pie filling in the prepared pie pan or pie dish. Tap the pan on the bottom so that air bubbles are released prior to baking.
12. Bake for 1 hour at 180 degrees Celsius oven temperature. Pie will rise while baking. Once cooked, the top will settle down. Check the center of the pie with a skewer or butter knife and it should come out clean.
13. Place on a wired tray or wire rack to cool completely, then serve.
You can serve this delicious pie by dusting powder sugar and some amount of whipped cream on the top.
