No-Egg Pumpkin Pie
A creamy, spiced pumpkin pie made without eggs, featuring warm cinnamon, ginger, nutmeg, and cloves, perfect for fall celebrations and those with egg allergies.
Ingredients
Instructions
- Combine all ingredients in a mixing bowl.
- Pour the mixture into a single crust pie shell.
- Bake at 400°F (200°C) for 50 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of vanilla extract or using maple syrup instead of brown sugar. If you don't have egg substitute, unsweetened applesauce can work as a binder, though it may alter the texture slightly. Ensure your pumpkin puree is smooth to avoid lumps in your filling. To enhance the spices, try adjusting cinnamon, ginger, or nutmeg to suit your taste, as seen in American recipes.
Serving Suggestions
This No-Egg Pumpkin Pie is delightful on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a warm cup of spiced cider or coffee for a comforting dessert experience. It also pairs beautifully with Robbie'S Peanut Butter Bars for a fun dessert spread at gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in the microwave for 20-30 seconds or until warm. Alternatively, you can warm it in the oven at 350°F (175°C) for about 10-15 minutes, which helps maintain the pie's texture.
Nutrition & Diet Analysis (per serving)
Each serving of No-Egg Pumpkin Pie contains roughly 263 calories, with 5g protein, 26g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (38% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2214mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but ensure it's well-cooked and blended until smooth. Fresh pumpkin tends to have more moisture, so you might need to adjust the baking time slightly to achieve the right consistency.
Is there a gluten-free option for the pie crust?
Absolutely! You can opt for a gluten-free pie crust made from almond flour or a pre-made gluten-free crust available at many grocery stores. Just ensure the crust fits well in your pie dish and follows the same baking instructions.
How can I make this pie sweeter?
To increase the sweetness, add an additional 1/4 cup of brown sugar or a drizzle of honey or maple syrup. Taste the filling before pouring it into the crust, and adjust the sweetness as needed to suit your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).