Thursday, October 13, 2016

Eggless Pumpkin Pie


Pumpkin pie with ricotta cheese, our family favorite and the kitchen smells heavenly just like holidays are supposed to be. 
I only wish I had few extra pair of hands to do the dishes when all the cooking is done :))

This pumpkin pie is an ideal crowd -pleasing dessert for a gathering of 6-8 people. Now we don't usually finish the pie in one sitting. Its usually enjoyed over a course of 2-3 days so I refrigerate it. As time goes by the spice aroma wards off and I inhale only the egg smell now that's the reality :)) and then we begin to debate on whether cinnamon amount was less. 

How annoying is the the prominent egg smell in baked goodies for u? I love eggs in savory dishes and cakes but the smell of egg in the sweet dish bothers me, it just takes away the sheer sweet aroma and pleasure of inhaling spice scents.
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
Ingredients:
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

Method:
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.
Meena

Here are more Pumpkin recipes from FOOD NETWORK friends:
The Lemon Bowl: Healthy Pumpkin Bread
Foodtastic Mom: 
Pumpkin Shepherd's Pie
Creative Culinary: 
Pumpkin Spice Muffins with Molasses Walnut Crumble
Dishin & Dishes: 
Overnight Pumpkin French Toast
The Mom 100: 
Pasta Shells with Pumpkin in a Creamy, Cheesy Sauce
Devour: 
Give ‘Em Pumpkin to Talk About with 4 Instagram-Ready Desserts
The Fed Up Foodie: 
Pumpkin Gnocchi Soup
A Mind "Full" Mom: 
5 Must-Try Pumpkin Recipes That Are Not Pie
Elephants and the Coconut Trees: 
Eggless Pumpkin Pie
Taste with the Eyes: 
Fabulous Fall Dessert: Pumpkin Ricotta Wonton Ravioli
Mom Loves Baking: 
Pumpkin Chocolate Swirl Bundt Cake
Pinch My Salt: 
Buttermilk Pumpkin Spice Bread
Swing Eats: 
Pumpkin Whoopie Pies with Molasses Marshmallows (GF)
Hey Grill Hey: 
How to Grill Pumpkin
In Jennie's Kitchen: 
No Bake Pumpkin Cream Pie
FN Dish: 
6 Surprising Ways to Use Canned Pumpkin for More Than Pie

7 comments:

  1. Yummy and lovely ...!!! love the pics

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  2. lovely clicks I like the fact it is eggless

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  3. Ohhhh, the cream is sensationalising the cake and the cake, vice versa. Super moist.

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  4. Yummy and moist pumpkin pie...! Awesome texture. Love ur pics :)

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  5. The texture looks perfect! I would never guess that it doesn't have eggs in it!

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  6. This looks supermoist! I don't mind eggs in cakes but for desserts like this, yes, it is a botheration... Beautiful pics as usual...

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Thanks a bunch
Meena