Thursday, October 21, 2010

Eggless Pumpkin Pie

This is the pumpkin pie that I baked yesterday, along with some beautiful sunflowers that my daughter purchased at the store.
 I'm practicing recipes for Thanksgiving. This recipe is a vegetarian version of the Eagle Brand pumpkin pie recipe.

   Trillium's Eggless Pumpkin Pie

Preheat oven to 350 degrees.

1 unbaked pie crust (single)

Place into a pie pan. (I used a non-stick metal one, not deep-dish, but regular depth).

Mix together:
1 14oz. can sweetened condensed milk (the full-fat variety)
1 15oz. canned pumpkin
3/4 teaspoon gr. cinnamon
1/8 teaspoon salt
1/2 teaspoon gr. ginger
1/8 teaspoon gr. cloves
1 T. cornstarch

Put into pie shell and bake at least 25 minutes at 350. You can then reduce to 325 degrees and finish baking until done. I don't have a crust protector, and have found that trying to put aluminum foil over the crust doesn't work for me.

Allow to thoroughly cool, so that it firms up.



Anonymous said...

So how did it turn out as compared to the original version?

Jan said...

Yes, curious about this one. It looks yummy.