This classic Pumpkin Pie recipe is egg free, silky and delicious and offers options to use Coconut Oil instead of shortening.
WASHINGTON, November 20, 2015 – Thanksgiving can be a challenge and some things, like desserts, can be especially difficult. This classic Pumpkin Pie is egg free and still silky and delicious.
1 ½ cups unbleached all-purpose flour
½ cup vegetable shortening or lard
4 tablespoons cold water
1 teaspoon vanilla extract
¼ cup brown sugar
2 tablespoons cornstarch
1 teaspoon pumpkin pie spice
1 (16-ounce) can pumpkin (2 cups)
1 (14-ounce) can sweetened condensed milk
- Preheat oven to 375 degrees. Set aside a 9-inch pie plate.
- Use a store bought crust or to prepare piecrust: In a medium bowl, combine flour, salt and shortening; with a pastry blender, cut in until mixture resembles course crumbs. Add water a little at a time and, with a fork, stir gently. When mixture is moist, form into a ball and with a rolling pin dusted with flour, on a lightly floured surface roll out from center until it is 1/8 inch thick.
- Press into pie plate; trim edges ½ inch beyond rim.
- With your thumb and index fingers pinch around dish to make scallops. Set pie shell aside.
- Prepare filling in a large bowl, combine vanilla, brown sugar, cornstarch, pumpkin pie spice, pumpkin and condensed milk. With a wooden spoon, stir until completely mixed. Pour into unbaked pie shell.
- Bake for 55 to 60 minutes until knife inserted in center comes out clean
- Cool on wire rack and refrigerate for 1 hour before serving.
Makes 1 9-inch pie
- 8 oz cream cheese, softened
- 2 cups pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- Pinch salt
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs, at room temp
- 2 tablespoons coconut oil, melted (optional)
- 1 cup heavy cream
- 1 recipe coconut oil pie crust
Preheat the oven to 350 degrees F.
Place prepared pie crust into a 9 inch pie plate and decorate edges as desired. Place in refrigerator while oven is preheating. Let rest for about 2 minutes out a room temperature before baking.
Prick shell all over generously with a fork and fill with pie weights or spoons and/or forks (to prevent shrinking). Bake for 15-20 minutes, until crust is drier and beginning to slightly brown. Remove weights and set aside.
Meanwhile, beat cream cheese with an electric mixer. Add pumpkin, spices and salt and beat until combined. Beat in sugar. Add remaining ingredients and beat until well combined.
Pour the filling into the baked pie crust and bake in preheated oven for 50 minutes, or until center is just set (it’s okay if it still jiggles a little). Cool completely and serve with freshly whipped cream.
Recipe courtesy of Free Coconut Recipes
Enjoy this easy to make pumpkin pie recipe with a great whipped cream tip at the end!
- 1 cup cold heavy whipping cream
- 2 tablespoons sugar, honey, or maple syrup
- ½ teaspoon vanilla or other flavorings or liquors
- Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
- Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
- Do not over beat.
Click here for reuse options!
Copyright 2016 Communities Digital News
This article is the copyrighted property of the writer and Communities Digital News, LLC. Written permission must be obtained before reprint in online or print media. REPRINTING CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.
Correspondingly, Communities Digital News, LLC uses its best efforts to operate in accordance with the Fair Use Doctrine under US Copyright Law and always tries to provide proper attribution. If you have reason to believe that any written material or image has been innocently infringed, please bring it to the immediate attention of CDN via the e-mail address or phone number listed on the Contact page so that it can be resolved expeditiously.