Eggless Classic Pumpkin Pie
This eggless classic pumpkin pie delivers smooth, creamy texture and warm seasonal flavor. It is a polished dessert worth sharing at family gatherings.
Equipment
- blender
- 9-inch pie pan
Ingredients
- 1 Eggless 9-Inch Pie Crust, Unbaked
- 15 oz Pumpkin Puree
- 14 oz Sweetened Condensed Milk
- 3/4 cup Heavy Cream
- 1/4 cup Cornstarch
- 1/3 cup Light Brown Sugar, Packed
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 1/2 tsp Fine Salt
- 2 tsp Pure Vanilla Extract
Instructions
- Preheat the oven to 425 degrees F. Fit the eggless pie crust into a 9-inch pie pan, shape the edge, and refrigerate it while preparing the filling.
- Place the pumpkin puree, sweetened condensed milk, heavy cream, cornstarch, brown sugar, cinnamon, ginger, nutmeg, cloves, fine salt, and vanilla in a blender.
- Blend the filling for 30 to 45 seconds, until completely smooth and free of cornstarch lumps. Pour it into the chilled pie crust.
- Bake the pie at 425 degrees F for 15 minutes. Reduce the temperature to 350 degrees F and continue baking for 45 to 55 minutes.
- Remove the pie when the edges are set and the center has a gentle wobble rather than a liquid ripple. Cover the crust edge loosely with foil if it browns too quickly.
- Cool the pie at room temperature for 2 hours. Refrigerate it for at least 4 hours, preferably overnight, so the eggless filling becomes creamy and neatly set.
Nutrition
Serving: 1servingCalories: 494kcalCarbohydrates: 63gProtein: 8gFat: 24g
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