I researched and tweaked a couple of recipes to get this Eggless Pumpkin Pie. I found a few recipes out there, and basically looked them all over and developed what I think is a great traditional pumpkin pie!! I am making two of these for my childs preschool Thanksgiving feast and I am not forgetting the Cool Whip. So here is the recipe if you have any egg allergies, no need for eggs here and it tastes great!! Just like true pumpkin pie. All my samplers agree!
I sometimes make the crust, although our family prefers a graham cracker crust! You choose with what your family likes!!
Eggless Pumpkin Pie
2 Cups Pumpkin Puree (15 oz Can)
1 ¼ Cup Sweetened Condensed Milk (14 oz Can)
2 Tablespoons Cornstarch
½ teaspoon Ground Salt
1 ½ teaspoons Ground Cinnamon
¾ teaspoon Ground Nutmeg
½ teaspoon Ground Cloves
½ teaspoon Ground Ginger
- Preheat oven to 375 degrees F. Prepare Crust or use prepared crust. Use 9 inch pie dish. Chill while preparing the filling.
- In a bowl, mix pumpkin, milk, cornstarch, salt and spices all together until no lumps.
- Poor into chilled crust and level off. Bake for about 40 minutes or until filling is set. Allow to cool, cut and serve with whip cream, ice cream, or have it by itself!