Eggless Pumpkin Pie - timeless classic with flavors of sweet pumpkin and cinnamon without the egg smell an ideal dessert to have during Fall season.
After a complete net search I adapted this recipe sometime back since then I make only this one every year. The first time I made this pie I thought it would dry out but ricotta cheese just gives the body and right amount of moistness to the pie that u wont even know u skipped eggs.
PRINTABLE RECIPE HERE
Pumpkin puree -1/2 + little more of 14 oz can
Ricotta cheese 1 cup
Condensed milk - 1/2 can
Pumpkin pie spice powder - 1/2 tsp
Cinnamon powder -1/3 tsp or more to taste
Nutmeg powder- a tiny pinch
Graham Cracker pie crust - store bought
Mix all the ingredients until combined and pour on to a store bought graham cracker crust bake at 350 F for 30 -45 minutes. If the top is browning fast loosely put an aluminium foil on top and continue baking. The top should be firm and the inside should be slightly wobbly once cooked.
Once baked allow to cool on a wire rack.
Refrigerate for 2 hours when it cools slice and serve with whipped cream or cool whip. Refrigerate the rest of the eggless pumpkin pie and use with in 2 days.
Note : To get neat edges keep a tall glass of hot water dip the serrated knife in it and wipe clean after every time you slice. The heat prevents the pie from sticking to the knife.
Put the pie crust first into a regular pie dish along with the aluminium foil it comes in. This helps to move the pie later to the table without spoiling the shape or spilling.
Hope you like it.
Here are more Pumpkin recipes from FOOD NETWORK friends:
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Swing Eats: Pumpkin Whoopie Pies with Molasses Marshmallows (GF)
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In Jennie's Kitchen: No Bake Pumpkin Cream Pie
FN Dish: 6 Surprising Ways to Use Canned Pumpkin for More Than Pie