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Egg-free pumpkin pie

Submitted by on Saturday, 9 January 2010 No Comment

Usually I don’t bother messing with a good thing, and Rosemarie Emro’s pumpkin pie recipe in her most-excellent “Bakin’ Without Eggs” is perfect as far as I’m concerned. Don’t make the version with extra brown sugar, though. It’s too sweet.

But sometime in November in a mad rush through the commissary, I picked up a can of pumpkin pie mix instead of my preferred pumpkin puree. And sometime Tuesday, in my mad rush to get dinner done and get Dad on a plane, I grabbed that can from the cupboard and opened it without looking.

So I decided to go for it.

The result was OK – I’m not a big fan of pumpkin-pie mix to begin with. I don’t like the spice combination and would prefer to start from scratch. I also miss the brown-sugar flavor of homemade.

The recipe is perfectly acceptable, though, and I’ll probably use it the next time I’m on the road for Thanksgiving and forget Big Guy’s pies at home. Not that that happened thisĀ  year or anything …

Egg-free pumpkin pie

  • 2 c. pumpkin pie mix – it leaves an awkward amount left over from a big can, but I froze it for later use.
  • 1 can of sweetened condensed milk
  • 3 tbl. corn starch

Combine all and pour into a nine-inch pie crust. Bake for 55 to 60 minutes at 375 degrees or until knife comes out relatively clean. It won’t be spotless, and the pie will be a little jiggly, but it sets up more as it chills.

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Copyright 2010 Debra Legg. All rights reserved.

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