Eggless Pumpkin Pie.
You can have Eggless Pumpkin Pie using 17 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Eggless Pumpkin Pie
- It's of For Pie Crust:.
- Prepare 2 Cups of all-purpose flour.
- Prepare 2 teaspoons of sugar.
- You need 1 teaspoon of salt (salt can be skipped if using salted butter).
- You need 1/2 cup (115 grams) of cold unsalted butter cubed.
- It's 1/2 cup (120 ml) of ice water.
- Prepare of For filling.
- You need 1 can of sweetened condensed milk.
- Prepare 1 cup of pumpkin puree.
- You need 2 Tablespoons of cornstarch/cornflour.
- Prepare 1 teaspoon of vanilla extract/essence.
- Prepare 1/2 teaspoon of salt.
- Prepare 11/2 teaspoons of ground cinnamon.
- Prepare 1/2 teaspoon of ground ginger*.
- It's 1/4 teaspoon of ground or freshly grated nutmeg*.
- You need 1/8 teaspoon of ground cloves*.
- Prepare 1/8 teaspoon of fresh ground black pepper.
Eggless Pumpkin Pie step by step
- 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.