EGGLESS PUMPKIN PIE

A perfect pumpkin pie that is made without eggs! Yes believe it or not, an eggless pumpkin pie can be done, and it’s so easy to make. The secret ingredient I bet you have in your cupboard. If you don’t eat eggs, have an egg allergy, or simple ran out- this pumpkin pie made without eggs is your answer.

- Boston Girl Bakes

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1. Preheat your oven to 375°F.

PREHEAT THE OVEN

2. Prepare your crust into your pie shell. Line the pie shell with parchment paper and fill with pie weights, then bake for 10 minutes. Then remove the parchment paper and weights. then bake for an additional 5 minutes (just until the "rawness" look is gone).

PREP THE CRUST

3. In a mixing bowl, combine my secret ingredient, pumpkin purée, cornstarch, spice, and extract. Whisk to combine until smooth. Pour into the prepared pie shell.

COMBINE

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