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Pumpkin Pie--egg free

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Details

Adapted from mommyshomecooking.com

Preparation

Step 1

1. Preheat oven to 425º F.
2. Roll out the pie crust and transfer it to a 9-inch deep pie pan. Crimp the edges. Chill while the oven heats.
3. Add sugar, pumpkin pie spice, tapioca flour, pumpkin puree, and evaporated milk to the jar of the blender and blend until smooth, 30 seconds to 2 minutes.
4. Pour pumpkin mixture into pie shell.
5. Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
6. Cool on wire rack for 2 hours.
7. Serve immediately or refrigerate. Top with whipped cream if desired, before serving.

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