How to make eggless pumpkin pie at home | Quick and Easy Recipe

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

In a mixing bowl, combine 1/2 cup all-purpose flour and 1/2 teaspoon salt.

Add water little by little to form a dough for the pie crust.

Knead the dough and refrigerate for 30 minutes.

Roll out the dough according to the size of the pie dish.

Transfer the rolled dough into the pie dish and set aside.

In another bowl, mix 200 grams of pumpkin puree with 400 grams of condensed milk.

Add 1/2 teaspoon ginger powder, 1/2 teaspoon cinnamon powder, and a pinch of salt to the pumpkin mixture.

Stir in 1/2 teaspoon cornstarch to thicken the filling.

Pour the pumpkin filling into the prepared pie crust.

Bake the pie at 180 degrees Celsius for 40 minutes until set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens