Are you craving the warm, comforting flavors of pumpkin pie but want a healthier, more accessible version? This no-egg pumpkin pie recipe is the perfect solution! Forget complicated steps and lengthy ingredient lists – this recipe is surprisingly easy, requiring no eggs, yet delivering all the creamy, spiced goodness you expect from a classic pumpkin pie. It's a fantastic option for quick dinner ideas, healthy meals, and a delicious dish that will impress your family and friends. This is truly one of the best recipes for a guilt-free fall indulgence. Perfect for homemade cooking enthusiasts of all levels!
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
Instructions:
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Preheat & Prepare: Preheat your oven to 425°F (220°C). Gently unroll your pie crust into your pie plate. Crimp the edges to prevent leakage. This step is crucial for preventing a soggy bottom.
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Combine Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, cinnamon, ginger, cloves, nutmeg, and vanilla extract until completely smooth and well combined. Make sure there are no lumps of pumpkin or spice remaining.
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Pour & Bake: Carefully pour the pumpkin mixture into the prepared pie crust.
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Initial Bake: Bake for 15 minutes at 425°F (220°C).
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Reduce Heat & Continue Baking: Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted near the center comes out clean. The pie should be set around the edges and slightly jiggly in the center.
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Cool & Chill: Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set properly. This ensures a creamy texture.
Tips for the Best No-Egg Pumpkin Pie:
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Spice it up: Feel free to adjust the spices to your liking. Add a pinch of salt to enhance the flavors. A dash of allspice or cardamom can also add depth.
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Blind baking (optional): For a crispier crust, consider blind baking it before adding the filling. This involves lining the crust with parchment paper and pie weights, then baking for 15 minutes before removing the weights and parchment.
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Serving suggestions: Serve your delicious no-egg pumpkin pie with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of cinnamon.
Variations:
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Gluten-free: Use a gluten-free pie crust.
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Vegan: Ensure your evaporated milk is vegan-friendly.
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Spiced Pecan Pumpkin Pie: Add ½ cup of chopped pecans to the filling for added texture and flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Fat: 15-20g
- Saturated Fat: 8-10g
- Cholesterol: 0mg
- Sodium: 200-250mg
- Carbohydrates: 40-45g
- Fiber: 2-3g
- Sugar: 25-30g
- Protein: 4-5g
(Nutritional information is an estimate and may vary depending on specific ingredients used.)
This easy and delicious no-egg pumpkin pie is perfect for any fall gathering or a cozy night in. Enjoy this healthy and flavorful twist on a classic dessert! Happy baking!