Pumpkin pie is a traditional Thanksgiving dessert, but it’s also a delicious main dish. You can make it vegan by omitting the eggs, but I bet you want to add some cheese to the crust and top it with a dollop of vegan butter.
This recipe makes two pies: one with crust and a creamy filling. Use your favorite pie crust recipe if you’re making one pie and eating it for Thanksgiving dinner. If you’re making two pies, this is the time to experiment with different types of crusts.
The filling is easy — mix canned pumpkin (not pumpkin pie filling), brown sugar, spices, non-dairy milk, and lemon juice. Let it sit for an hour or so until all the ingredients are combined, and then pour into a pie pan or casserole dish (I used a 9-inch square casserole). Top with buttery vegan spread and bake until golden on top (35 minutes for my oven).
You can make pumpkin pie without eggs, but it won’t taste exactly like the original recipe.
It’s not a bad idea since it would cut down on the fat and calories in the recipe. But I don’t know that you could do it successfully with the same texture.
The problem is that eggs make pumpkin pie so smooth and creamy — they make pumpkin pie filling so creamy and smooth. Without them, you’d have something more like a baked custard pie or something.
Why does my pumpkin pie pull away from the crust?
Pumpkin pie is a great dessert for Thanksgiving, but it can also be served year-round. Pumpkin pie has a sweet and creamy filling, so the crust is denser than other pies. The crust must be firm enough to hold its shape and soft enough to be fluffy with the filling underneath.
If you have ever made a pumpkin pie and noticed that your crust had pulled away from the sides of your pan, then this could be because of one of two reasons:
1) The butter and sugar in your filling may not have melted properly, causing it to cool too quickly before you put the crust on top. This makes it difficult for the butter to mix with liquid ingredients like water or milk (the opposite of what we want). You can add more time to your oven or increase the temperature if needed.
2) Your egg yolk may not have been completely beaten before adding it into the batter (which will cause curdling). To avoid having this problem, use an electric mixer instead of hand beating, and make sure you beat all remaining ingredients completely together before adding them.
How do I thicken my pumpkin pie filling?
Pumpkin pie is a beautiful, comforting dessert. It’s usually made with simple sugar and spice filling, but sometimes you’ll see pumpkin pie with additional spices and flavors, like cinnamon or nutmeg. Whatever your taste, the most important thing about making your pumpkin pie is that it has a great filling.
The filling needs texture and flavor without being too thick or too runny. You can achieve this by cooking it at different temperatures and for different amounts of time.
To thicken your pumpkin pie filling, add cornstarch to the mixture. The cornstarch will absorb some of the liquid, so you’ll end up with a thicker consistency. If your pie is too thin and runny, it’s probably not thick enough.
Another option is adding some reserved canned pumpkin puree to your pie filling. That way, you can still use the canned puree for other purposes in your recipe, like making pies or cakes.
Pumpkin pie is a delicious and sugary treat that is great for the holidays. It’s the perfect way to cool off on a hot summer or as a nice dessert after dinner. Pumpkin pie is also straightforward to make, so it’s no wonder that so many people love this seasonal favorite. But when it comes to making your pumpkin pie at home, there are some things you need to know before getting started.
