Missing Egg Pumpkin Pie Recipes
NO EGG PUMPKIN PIE
Make and share this No Egg Pumpkin Pie recipe from Food.com.
Provided by tdej5421
Categories Low Protein
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375*. In medium saucepan, combine all ingredients. Cook over medium heat until mixture begins to thicken. Stir constantly. Pour into already baked pie crust. Bake 30 minutes or until firm.
Nutrition Facts : Calories 223.2, Fat 5.7, SaturatedFat 1.9, Sodium 390.8, Carbohydrate 42.3, Fiber 2.7, Sugar 22.9, Protein 2
EASY EGGLESS SPICY PUMPKIN PIE
An adapted version of the Eagle brand pumpkin pie recipe and Rosemarie Emro's recipe from Bakin' Without Eggs. This version uses a ready-made graham cracker crust to make the process even easier.
Provided by Mrs Joshi
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
- Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.
Nutrition Facts : Calories 331.8, Fat 11.9, SaturatedFat 4.3, Cholesterol 16.9, Sodium 234.5, Carbohydrate 52.3, Fiber 1, Sugar 39.3, Protein 5.8
MISSING EGG PUMPKIN PIE
I went to make a pumpkin pie one day using the Libby's recipe, but when it came time to crack the eggs, I found that one of them had gone missing. I had no more eggs, so I figured I would substitute some flour to make the pie set properly. What came out was wonderful.... not so custard like, with more body and character. It's the only way I'll make pumpkin pie from now on. By the way..... I never did find that egg.....
Provided by Kays7775
Categories Pie
Time 1h20m
Yield 16-24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In a large bowl, mix the pumpkin, milk, eggs, white sugar, and salt.
- In a small bowl, mix the brown sugar, flour and spices.
- Stir spice mixture into pumpkin mixture until everything is smooth and well blended.
- Pour into unbaked crusts. For this recipe, you could make two deep dish pies or three shallow pies.
- Bake at 425 degrees for ten minutes, then turn heat down to 350 degrees and bake an additional 40-50 minutes until done. Pie should not jiggle in the center when the pan is moved.
- Cool completely before serving.
Nutrition Facts : Calories 166.7, Fat 4.2, SaturatedFat 2.3, Cholesterol 52, Sodium 206.9, Carbohydrate 28.6, Fiber 0.4, Sugar 19.9, Protein 4.8
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EASY EGGLESS PUMPKIN PIE RECIPE - BOSTON GIRL BAKES
From bostongirlbakes.com
- Preheat your oven to 375 degrees. Prepare your crust into your pie shell. Line the pie shell with parchment paper and fill with pie weights, then bake for 10 minutes. Then remove the parchment paper and weights. then bake for an additional 5 minutes (just until the "rawness" look is gone).
- In a mixing bowl, combine milk, puree, cornstarch, spice, and extract. Whisk to combine until smooth. Pour into the prepared pie shell.
- Bake for 50-60 minutes until pie appears firm. Chill for several hours or overnight (if you can last that long).
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- Add sugar, pumpkin pie spice, tapioca flour, pumpkin puree, and evaporated to the jar of the blender and blend until smooth, 30 seconds to 2 minutes.
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