In this recipe, I use gelatin for the egg replacement to get the desired taste and texture. Cooking the pie in the same manner as the recipes containing egg gives it the same flavor. But to keep the desired texture, it is best refrigerated. If you keep the pie out, it may begin to sweat and soften. But if you keep it refrigerated, you really can't tell any difference between this egg-free version and the egg-filled counterparts. This may make you weary but you have to trust me! This pie keeps my husband from feeling like he is missing out during the holidays and it is good enough to share with your non allergy friends and family! Win for everyone, especially the pie baker, who can make one pie for everyone!
Pumpkin pie made with fresh pie pumpkins.
Pumpkin pie made with canned pumpkin.
1 (7g) envelope unflavored gelatin
3 T cold water
1 c (8 oz) evaporated milk
1 16 oz can solid packed pumpkin or fresh pumpkin puree
1 ½ t ground cinnamon
¼ t ground cloves
½ t cream of tartar
¾ c sugar
Prepared uncooked pie crust
Preheat oven to 425°. Carefully transfer pie crust to a pie plate. Trim excess pastry and crimp edges. Set aside. In a small bowl, sprinkle gelatin over water to soften. Set aside for a few minutes. Bring milk to a soft boil. Remove from heat and add gelatin stirring until dissolved. Let cool slightly.
Blend together pumpkin, cinnamon, cloves, cream of tartar and sugar, until well combined. Very gradually, add the milk mixture to the pumpkin mixture, mixing constantly. Once all of the milk mixture has been added, scrap the sides of bowl to make sure fully incorporated. Pour into pie plate over prepared uncooked crust.
Bake at 425° for 10 minutes. Reduce heat to 350° for about 40 minutes. Cool on a wire rack. Once cooled, refrigerate for a minimum of 4-6 hours. Keep leftovers refrigerated.
If using fresh pumpkin, bake at 425° for 10 minutes. Reduce heat to 350° for about 50 minutes. Cool on a wire rack. Once cooled, refrigerate for a minimum of 6-8 hours. Keep leftovers refrigerated.
To make gluten-free use your favorite gluten-free pie crust. You can also make pumpkin custard cups, pour evenly into eight 6 ounce ramekin cups. Place the filled ramekins on a rimmed baking sheet. Bake at 350° for about 25-30 minutes. Cool on a wire rack. Once cooled, refrigerate for a minimum of 3-4 hours. Keep leftovers refrigerated.