How can I make a pumpkin pie with canned pumpkin, without eggs?

Question

I love pumpkin! Though, I do not like to cook much, I am more of a 'microwaver'. My fiance' is a Vegetarian and I would like to share it with her too. Would it be possible to make it without eggs? How? Can you give recipe

Answer 1

Perfect Pumpkin Pie

PREP TIME 15 Min

INGREDIENTS
1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

DIRECTIONS
Preheat oven to 425 degrees F. Whisk pumpkin, condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Answer 2

Try this healthier version:

Mix 1 can of canned pumpkin with 1 box of vanilla instant pudding mix and some pumpkin pie spice to taste. Add 1/4 of a container of non-dairy whipped topping and mix well. Then fold in the rest of the whipped topping 1/4 at a time, being careful not to deflate the whipped topping.

Put the above mixture in a graham cracker crust (store bought is fine) and freeze for 30 minutes.

It tastes like pumpkin pie, with a mousse texture, that is healthier for both of you.

Also, you can use the filling as a dip for apples, ginger snaps, etc.

Answer 3

Why would ya?? To me, freash pumpkin is the way to go.....

If you insist of using canned pumpkin, you could thickin it up a little by using corn flour.

Heat up your pumpkin first (just warmer enough to make it runnie)

Get a cup of water and add a bit of corn flour in it, stirr it well and mix it into the canned pumpkin. Add a little at a time. Corn flour will act as a thicking agent but don't get excited and throw too much in because it does have a foul taste if you put to much (is almost like cerment)

This trick is also useful to thicken sauces. In terms of how much flour...etc that really depends on your potion for everything else.

Experiment with it and you will get it right.

Heres a much better way. Bake your pumpkin tilll is soften enough to be mashed. Then mash it up and add your salt and spices. Put that in the pie and taste the difference..... takes longer and more effort but well worth it : ]

Answer 4

You do know that it isn't actually pumpkin right? It is actually butternut squash. Other than that, you could try to look up vegetarian recipes on the net for it.

Answer 5

if your recipe calls for eggs they need to be added to canned pumpkin also

Answer 6

Maybe you could use EGG SUBSTITUTE? It's fake eggs, and works wonders, and it is NOT an animal by-product. It's vegan friendly.