Pumpkin pie is a traditional Thanksgiving dessert in my family. This is an eggless recipe I adapted, hoping it will be a close replica to my childhood pies. It turned out tasty with a good texture.
Eggless Pumpkin Pie
- 2 cups pumpkin puree
- 1 cup whipping cream (35% M.F.)
- 1 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
Whisk together the ingredients. Pour into a 9 inch unbaked pie crust. (https://myegglessworld.wordpress.com/2013/04/11/flaky-pie-crust/)
Bake 425 degrees for 10 minutes and then lower the temperature to 350 degrees F for about 60 minutes. I had to cover my pie crust with foil part way through to prevent it from getting too brown.