Egg Free Pumpkin Pie With Sweetened Condensed Milk
Pumpkin pie is a classic dessert enjoyed during the fall season. However, traditional pumpkin pie recipes often call for eggs, making it difficult for those with egg allergies or vegan diets to enjoy this delicious treat. Fortunately, there are alternative recipes available that make it possible for everyone to enjoy pumpkin pie, such as egg-free pumpkin pie with sweetened condensed milk.
What is Sweetened Condensed Milk?
Sweetened condensed milk is a thick and sweet milk that has had most of the water removed, resulting in a concentrated and creamy texture. It is commonly used in baking recipes as a sweetener and to add moisture and richness to desserts. It is especially useful in egg-free recipes as it acts as a binding agent, holding the ingredients together without the use of eggs.
Ingredients:
- 1 9-inch pie crust
- 1 can pumpkin puree (15 oz)
- 1 can sweetened condensed milk (14 oz)
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup water
Instructions:
1. Preheat the oven to 425°F.
2. In a small bowl, mix together the cornstarch and water until smooth.
3. In a large bowl, combine the pumpkin puree, sweetened condensed milk, cinnamon, ginger, nutmeg, salt, and cornstarch mixture. Mix well.
4. Pour the mixture into the pie crust and smooth out the top with a spatula.
5. Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for an additional 45-50 minutes or until the filling is set.
6. Remove from the oven and let cool completely before serving.
Variations:
There are plenty of ways to customize this egg-free pumpkin pie recipe to suit your tastes. Here are a few variations to consider:
- Add a streusel topping made from flour, brown sugar, and butter for a crunchy and sweet contrast to the creamy filling.
- Swap out the traditional pie crust for a graham cracker crust or a gluten-free crust for those with dietary restrictions.
- Use different spices such as allspice or cloves to add a more complex flavor to the filling.
- Top the pie with whipped cream or serve it with a scoop of vanilla ice cream for an extra indulgent treat.
Conclusion:
Egg-free pumpkin pie with sweetened condensed milk is a delicious and easy dessert that can be enjoyed by everyone, regardless of dietary restrictions. This recipe is a great alternative to traditional pumpkin pie recipes that call for eggs and is just as tasty and satisfying. Give it a try this fall season and enjoy the warm and comforting flavors of pumpkin and spice.
