Are you craving the warm, comforting flavors of pumpkin pie but looking for a delicious alternative that's egg-free and perhaps dairy-free too? Look no further! This recipe delivers all the creamy, spiced goodness of a classic pumpkin pie without the eggs, making it a perfect option for those with egg allergies or dietary restrictions. It’s also surprisingly easy to make, perfect for beginner bakers looking for a show-stopping, healthy dessert or a quick dinner addition. This homemade pumpkin pie recipe is sure to become a family favorite!
Ingredients:
This eggless pumpkin pie recipe uses simple ingredients you likely already have in your pantry.
For the Crust:
- 1 ½ cups all-purpose flour (or gluten-free blend)
- ½ teaspoon salt
- ½ cup vegan butter or shortening, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated coconut milk (or full-fat coconut milk, for a richer flavor)
- ¾ cup maple syrup (or other liquid sweetener to taste)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
Make the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the fat: Add the chilled vegan butter or shortening and use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This helps prevent shrinkage.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
Make the Filling:
- Combine ingredients: In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract until smooth and well combined.
- Pour into crust: Pour the pumpkin filling into the prepared pie crust.
- Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Eggless Pumpkin Pie:
- Use good quality pumpkin puree: The flavor of your pie will depend heavily on the quality of your pumpkin puree.
- Don't overbake: Overbaking can lead to a dry pie. Start checking for doneness around the 50-minute mark.
- Chill thoroughly: Allowing the pie to cool completely is crucial for achieving the right consistency.
Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of allspice for a spicier pie.
- Add chocolate chips: Fold in some semi-sweet chocolate chips for a decadent twist.
- Make it a mini pie: Use mini pie tins for individual servings.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 18-22g
- Carbohydrates: 45-50g
- Protein: 4-5g
This information is an estimate and may vary depending on the specific ingredients used.
This eggless pumpkin pie is a delightful and healthy alternative to the classic recipe, perfect for any occasion. Enjoy the delicious flavors and the satisfaction of making a homemade, healthy meal!