Pumpkin Pie Recipe – Eggless

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If you are planning on spending your thanksgiving holidays with family and friends but don’t know which dessert to make, then this is just the best pumpkin pie recipe for you.

The history pf pumpkin pie and thanksgiving go back to the 19th century which is why it holds a special place among any other thanksgiving dishes. It is the one thing that you wouldn’t want to miss from your dinner table.

Alright let’s see how to make a pumpkin pie!

Ingredients

For crust

All purpose flour – 3 cups

Butter – 200 gms

Salt – ½ teaspoon

Ice cold water – 3-4 tablespoon

For Filling

Pumpkin puree- 500 gms

Powdered sugar- 3-4 tablespoon

Condensed milk- 150 gms

Cinnamon powder- 1 tablespoon

Nutmeg powder- ½ teaspoon

Dried ginger powder- ½ teaspoon

All purpose flour flour/Tapioca flour- 3-4 tablespoon

Dryfruits (optional)

Ingredients for crust
Pumpkin pie crust

First, let’s make dough for the crust

Tip- For a good crust, keep the ingredients of crust in the fridge for 30 minutes before you start preparing dough for the crust.

  1. Mix butter salt into the flour and mix until it starts looking like crumble.
  2. Add 2-3 tablespoon water and make dough. (Do not add too much water to make it smooth)
  3. Wrap the dough in aluminium foil and put it in the refrigerator.

Now, let’s make filling

  1. Pour the pumpkin puree in a bowl.
  2. Grate some nutmeg and add cinnamon, dried ginger in the pumpkin puree.
  3. Add condensed milk powdered sugar, all purpose flour and dry fruits and mix it properly.
  4. Your filling is ready

Note- You can make your own pumpkin puree. To see how to make your own pumpkin puree, watch the video.

How to make filling
Pumpkin pie recipe

Finally, lets bake the pumpkin pie

  1. Take out the dough from the refrigerator and let it soften up for 15 minutes.
  2. Roll the dough into a round sheet of about ½ inch thickness.
  3. Place the sheet of dough in a container and crimp the edges.
  4. Now pour the filling in the crust and put it in the microwave to bake in convection mode at 180°C for 80-90 minutes.
  5. To check if the pie is properly cooked or not you can insert a toothpick or a knife in the pie.
  6. That’s it. Your pie is ready.

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Pumpkin Pie Recipe - Eggless | The Random Nation

Celebrate your thanksgiving with this delicious pumpkin pie recipe. A simple step by step guide to bake a perfect pumpkin pie with flakey crust.

Type: dessert

Cuisine: American

Keywords: thanksgiving

Recipe Yield: 8 servings

Preparation Time: 30M

Cooking Time: 2H

Total Time: 2H

Recipe Video: https://youtu.be/cESunnNL6bQ

Recipe Video Thumbnail: http://therandomnation.com/wp-content/uploads/2019/11/Pumpkin-pie-recipe.jpg

Recipe Video Name: Thanksgiving special - Pumpkin Pie recipe (eggless)

Video Upload Date: 11/15/2019

Recipe Video Description: Learn how to make delicious Pumpkin Pie by following these simple steps.

Recipe Ingredients:

  • All-purpose flour - 3 cups
  • Butter - 200 gms
  • Salt - 1/2 teaspoon
  • Ice cold water - 3-4 tablespoon
  • Pumpkin puree - 500 gms
  • Powdered sugar - 3-4 tablespoon
  • Condensed milk - 150 gms
  • Cinnamon powder - 1 tablespoon
  • Nutmeg powder - 1/2 teaspoon
  • Dried ginger powder - 1/2 teaspoon
  • Dry fruits (optional)

Recipe Instructions:

Prepare the dough for crust: Mix butter salt into the flour and mix until it starts looking like crumble. Add 2-3 tablespoon water and make the dough. Wrap the dough in aluminum foil and put it in the refrigerator.

Prepare the filling: Pour the pumpkin puree in a bowl. Grate some nutmeg and add cinnamon, dried ginger in the pumpkin puree. Add condensed milk powdered sugar, all-purpose flour, and dry fruits and mix it properly. Your filling is ready.

Bake: Roll the dough into a round sheet of about ½ inch thickness. Place the sheet of dough in a container and crimp the edges. Now pour the filling in the crust and put it in the microwave to bake in convection mode at 180°C for 80-90 minutes. To check if the pie is properly cooked or not you can insert a toothpick or a knife in the pie.

Editor's Rating:
5

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