Update: switched out the picture for “the morning after” pumpkin pie breakfast 2015 – nom!
I honestly didn’t think this was going to work, but this recipe is simple and delicious. It is nearly identical to its egg-containing cousin. You may wonder if the filling is too runny when you pour it into the crust, but it sets up beautifully.
Eggless Pumpkin Pie (not vegan)
2 cups pumpkin (16 oz. can)
2 cups milk
3/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
3 T cornstarch
1/2 tsp. lemon extract
Pinch of salt
Preheat oven to 450ºF
In a small bowl, combine salt, cinnamon, nutmeg, clove, and cornstarch.
Scoop pumpkin into a large bowl and blend with the spices.
Add sugar, and once incorporated, add milk.
Bake in unbaked pie shell and serve with whipped cream.
Bake at 450ºF for 10 minutes. Lower to 350ºF for 1 hour.
Variation: Replace 1 cup of milk and the 3/4 cup brown sugar with 1 can of sweetened condensed milk (not evaporated).