Pumpkin Pie Recipe No Eggs: A Delightful & Flavorful Alternative

Guide or Summary：Pumpkin Pie Recipe No Eggs: A Delightful & Flavorful AlternativeRecipeIngredientsInstructionsWhy No Eggs?Benefits of an Egg-Free Pumpkin Pi……

Guide or Summary：

1. Pumpkin Pie Recipe No Eggs: A Delightful & Flavorful Alternative
2. Recipe
3. Ingredients
4. Instructions
5. Why No Eggs?
6. Benefits of an Egg-Free Pumpkin Pie

Pumpkin Pie Recipe No Eggs: A Delightful & Flavorful Alternative

Recipe

Ingredients

- 1 15-ounce can pumpkin puree

- 1 cup heavy cream

- 1/2 cup granulated sugar

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground ginger

- 1/4 teaspoon salt

- 1/2 cup brown sugar

- 1/2 cup all-purpose flour

- 1/2 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1/2 cup unsalted butter, melted

- 1 teaspoon vanilla extract

- 1/4 cup milk

- Whipped cream and cinnamon sticks for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and set aside.

2. In a large mixing bowl, combine the pumpkin puree, heavy cream, granulated sugar, cinnamon, nutmeg, ginger, and salt. Use an electric mixer to blend the ingredients until well combined and smooth.

3. In a separate bowl, whisk together the brown sugar, flour, baking powder, and baking soda. Add the melted butter and vanilla extract, and mix until the dry ingredients are incorporated and the mixture is crumbly.

4. Gradually add the dry ingredient mixture to the pumpkin mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough crust.

5. Pour the pumpkin mixture into the prepared pie dish, spreading it out evenly. Sprinkle the crumb mixture over the top of the pumpkin filling.

6. Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.

7. Serve the pumpkin pie warm or chilled, topped with a dollop of whipped cream and a sprinkle of cinnamon sticks for garnish, if desired.

Why No Eggs?

This pumpkin pie recipe is egg-free due to the use of a unique crumb crust made from brown sugar, flour, butter, and vanilla extract. This crust provides a deliciously sweet and buttery base that complements the rich pumpkin filling perfectly. By eliminating eggs from the recipe, it becomes accessible to those with egg allergies or dietary restrictions, making this pumpkin pie a universally loved dessert.

Benefits of an Egg-Free Pumpkin Pie

1. **Allergen-Friendly**: This recipe is suitable for those with egg allergies or sensitivities, making it a safe and enjoyable dessert for a wider range of guests.

2. **Vegan-Friendly**: By omitting eggs, this pumpkin pie can be easily adapted to be vegan-friendly by using plant-based butter and non-dairy milk in the recipe.

3. **Lower Cholesterol**: Since this recipe does not require the use of eggs, it can be a healthier option for those looking to reduce their cholesterol intake.

4. **Flavor and Texture**: The egg-free crust provides a delightful crunch and a sweet, buttery flavor that pairs wonderfully with the creamy pumpkin filling. The absence of eggs also allows the pumpkin flavor to shine through without any overpowering egginess.

This pumpkin pie recipe without eggs offers a delectable alternative to traditional pumpkin pies, catering to those with dietary restrictions while still providing a rich, flavorful dessert. The combination of a moist pumpkin filling and a crumbly, buttery crust creates a perfect balance of textures and flavors, making this recipe a must-try for pumpkin pie enthusiasts everywhere. Whether enjoyed warm or chilled, this egg-free pumpkin pie is sure to become a beloved holiday treat for years to come.