Eggless Pumpkin Pie
Description
Homemade baked goods for tea. To make the perfect eggless pumpkin pie at home, it should be baked 4–6 hours before serving. It's even better to leave the pie in the refrigerator overnight and serve it for breakfast. In addition to pumpkin, you can add various spices and dried fruits to the filling. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. First, peel the pumpkin, cut it into small cubes, and place in a saucepan. Add a small amount of water and put on the stove (alternatively, you can bake the pumpkin in the oven). Simmer until soft. To prepare the dough, sift flour and salt into a deep bowl.
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Step 2
2. Add cold butter, cut into cubes (you can also grate it, for example). Start rubbing everything together until it becomes a uniform crumb.
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Step 3
3. When making an eggless pumpkin pie, you can use vanilla or citrus zest, for example. Add one spoonful of ice water at a time, kneading until you get a smooth dough.
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Step 4
4. Prepare a heat-resistant baking dish, place the dough inside. Use your hands to spread it out, forming a thin crust and edges. Put the dish with the dough into the refrigerator for about 30-35 minutes.
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Step 5
5. Transfer the soft pumpkin to a blender. Add sugar to taste and blend. Pour in a couple of tablespoons of cream or milk, add starch. If desired, you can add a little honey. Cinnamon and nutmeg are perfect for flavor. Blend again until smooth, then carefully spread the prepared filling onto the crust.
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Step 6
6. Smooth out the filling, place the pan in a preheated oven at 180 degrees. Bake the eggless pumpkin pie at home for about an hour. Then let it cool to room temperature, and afterwards refrigerate for at least 3-4 hours.
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Step 7
7. This is the beautiful result you'll get. Carefully slice it into portion pieces and serve with cream or ice cream, for example.