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Monday, October 31, 2016

Egg-Free Pumpkin Pie #SecretRecipeClub

Do you avoid pumpkin pie because of an egg allergy? Well now you can enjoy creamy Pumpkin Pie again, that's spiced just right and made with no eggs!

Egg Free Pumpkin Pie

Welcome to today's special edition of the Secret Recipe Club

where we're having a Fall Themed Reveal Day! Autumn is the time for hoodies, bonfires, and Pumpkins! So when I found out my assignment for this special edition reveal was Making Miracles, I went to Rebekah's blog and did an immediate search for all things pumpkin.

I wasn't disappointed either, I found over 20 pumpkin recipes! Crockpot Pumpkin Spiced Latte, Pumpkin Chocolate Chip Cookies, Pumpkin Carrot Cake, and Whipped Cinnamon Pumpkin Honey Butter were just a few of the many pumpkin recipes I found. I ultimately settled on her Perfect Pumpkin Pie though. It's been getting pretty chilly here lately, so I knew I wanted to do some baking. Plus, my husband has been craving a pie, so pumpkin pie it was.


Egg-Free Pumpkin Pie

I've been following Rebekah for quite awhile

I met her through the club, and admire her strength and courage. She is a devoted and loving mother, who loves children so much that she has even been a surrogate to three lucky couples. A year ago she faced a medical emergency with one of her own children, but stayed strong and helped them through it, and they are getting better every day. I can't even imagine what I would have done if I was in her situation, but she is one tough cookie, and I admire her for that.

Her pie recipe turned out amazing! It had a creamy texture, and was spiced just right. I did make a few adaptions, but still stayed pretty close to the original recipe. The one big difference was that I left out the eggs, because I'm allergic to them. To compensate for the lack of eggs, I added some cornstarch to help thicken it up. I also used homemade sweetened condensed milk instead of the canned stuff, and increased a couple of the spices a bit, because my family and I enjoy when the spices shine through. It all equaled one delicious pumpkin pie!

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Egg-Free Pumpkin Pie


Ingredients

1 - 16 ounce carton heavy cream
2 cups sugar (I use organic pure cane sugar)
1 - 29 ounce can pumpkin (not pumpkin pie mix)
1/4 cup cornstarch
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon salt
2 - 9 inch unbaked pie crusts (store-bought or homemade)

Directions

Pour the heavy cream and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
Reduce heat to low and cook at a bare simmer for 15 minutes, stirring frequently. Set aside and allow to cool for 15 minutes.
Add pumpkin to a large bowl, along with the cornstarch, cinnamon, ginger, and nutmeg. (The spice amounts stated give the pie a pleasantly strong spice flavor, that my family and I love. If you would like your pie to have a milder flavor, reduce the ginger and nutmeg to 1 teaspoon each). Stir well till combined.
Stir in the cream and sugar mixture until thoroughly blended, and pour into 2 - 9 inch unbaked pie crusts.
Bake in a preheated 375 degrees F oven for 60 minutes. Pie will still appear a bit jiggly in the middle when it's done baking, but that is normal. (If the pie crust edges begin browning to quickly, cover with strips of aluminum foil and continue baking).
Allow to cool for 30 minutes, then move to the refrigerator to chill for 3 - 4 hours, or until set.
Store leftovers covered in the refrigerator for up to 4 days.

Makes 2 - 9 inch pies

Note: *2 - 14 ounce cans of sweetened condensed milk may be substituted for the heavy cream and sugar.


Thank you Rebekah for the awesome recipe, and to Sarah from Fantastical Sharing of Recipes for creating and hosting this fun event!





Did you make this recipe? Snap a pic and hashtag it #homesteadrecipes - We would love to see your creations on Instagram, Facebook, and Twitter!

30 comments:

  1. Pumpkin pie is one of my very favorites. I craved it when I was expecting my daughter who we nicknamed pumpkin when she was born.

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    1. Awww that is so cute about your daughter! We love pumpkin pie at our house too, it is second only to my peanut butter pie. :)

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  2. Tis the time of year for pie. I'm intrigued with the idea of an egg free pumpkin pie. I think I have to try this, once I get a functioning oven again.

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    1. I was surprised it worked Sid. My husband and I actually like it better then the regular kind. It came out with a creamy texture and so good.

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  3. This pie looks so good you will never miss the eggs!

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    1. Didn't miss the eggs at all, we thought it tasted even better without them!

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  4. i love a good pumpkin pie! who knew that it would work well without eggs?

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    1. IKR?! I was surprised, but happy it did!

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  5. Ohhhhhh I love love pumpkin pie! This is a great choice for SRC!

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    1. It's a favorite at our house too, second only to my peanut butter pie. :)

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  6. I always go super heavy on spices too. Looks delicious!

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    1. It complements the pumpkin pie so well!

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  7. Thank you for the kind words April! :) Your pie came out just GORGEOUS!!

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    1. Thank you Rebekah :) and it was yummy too!

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  8. Oh yum! Looks like a great pie for Thanksgiving. Happy Reveal Day!

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  9. I love pumpkin pie - I am so glad that I don't have to worry about not being able to eat eggs. I bet this recipe is wonderful for those who do have allergies. I know you have made many people happy this Thanksgiving.

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    1. It's rough Cynthia, I love eggs and couldn't believe it when I devolved an allergy to them. So glad that most recipes that require eggs can be adapted to work without them.

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  10. I love pumpkin pie and love that you were able to make it egg-free! Great SRC recipe!

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    1. Thanks Heather, it will definitely become a regular menu item for my husband and I.

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  11. Nothing better than a great pumpkin pie!

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  12. This looks delicious! Can't wait for Thanksgiving!! Traci, BurntApple.com

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  13. I'm a huge fan of Pumpkin Pie but I've never made one. This recipe looks easy enough for me to try. I might be bringing dessert to Thanksgiving this year!

    Susanne

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    1. I hope you try it Susanne, it is so good!

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  14. I haven't met a pumpkin pie I don't love. Good to have this egg-free recipe up my sleeve for holiday guests with dietary restrictions.

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    1. This is a great pumpkin pie for those with food allergies. You could even make it dairy free if you wanted, by switching the cream to a dairy free milk!

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  15. Pumpkin Pie is the best! It's great to know you have this option if I need it. Our granddaughter had a dairy allergy - I have to figure out how to navigate this!!!!

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    1. Switch out the heavy cream for a dairy free milk, such as almond milk, I'm sure it would work just as well!

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