EGG SUBSTITUTE IN PUMPKIN PIE RECIPES

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EGG-FREE, DAIRY-FREE PUMPKIN PIE RECIPE - GLUTEN-FREE BAKING



Egg-Free, Dairy-Free Pumpkin Pie Recipe - Gluten-Free Baking image

Easy to make Egg-Free and Dairy-Free Pumpkin Pie Recipe. Perfect for Thanksgiving. Filling tastes like classic pumpkin pie with the texture of pudding (or soft custard).

Provided by Elizabeth

Total Time 20 minutes

Prep Time 20 minutes

Yield 10

Number Of Ingredients 7

1 9-inch gluten-free pie crust, baked and cooled
1 (13.5 ounce) can coconut milk, divided (unsweetened)
3/4 cup granulated sugar
4 tablespoons cornstarch
1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 (15 ounces) can pure pumpkin

Steps:

  • In a medium saucepan, combine 1 1/2 cups coconut milk and granulated sugar. Bring to a boil over medium-high heat. 
  • In a small bowl, whisk together cornstarch and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into hot coconut-sugar mixture. 
  • Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine. Reduce heat to low. Add pumpkin. Whisk until thoroughly combined.
  • Spoon filling into prepared pie crust. Press plastic wrap onto the top of the pie or a skin will form. Chill pie overnight before serving.

Nutrition Facts : Calories 249 kcal, ServingSize 1 serving

CHEF JOHN'S PUMPKIN PIE | ALLRECIPES



Chef John's Pumpkin Pie | Allrecipes image

After many years of experimentation, I've finally perfected what I think is the ideal formula for a rich pumpkin pie that's also much less likely to crack on top. Serve garnished with whipped cream and freshly grated nutmeg.

Provided by Chef John

Categories     Fruits and Vegetables    Vegetables    Squash

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 9-inch pie

Number Of Ingredients 10

1 (15 ounce) can pumpkin puree
3 egg yolks
1 large egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon fine salt
¼ teaspoon freshly grated nutmeg
? teaspoon Chinese 5-spice powder
1 9-inch unbaked pie crust (see footnote for recipe link)

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
  • Fit pie crust in a 9-inch pie plate and crimp edges.
  • Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
  • Bake in the preheated oven for 15 minutes.
  • Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

Nutrition Facts : Calories 319.5 calories, CarbohydrateContent 41.9 g, CholesterolContent 116.7 mg, FatContent 14.2 g, FiberContent 2.6 g, ProteinContent 7.6 g, SaturatedFatContent 5.4 g, SodiumContent 464.6 mg, SugarContent 28.6 g

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