No Egg Pumpkin Pie Recipes

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EASY EGGLESS SPICY PUMPKIN PIE



Easy Eggless Spicy Pumpkin Pie image

An adapted version of the Eagle brand pumpkin pie recipe and Rosemarie Emro's recipe from Bakin' Without Eggs. This version uses a ready-made graham cracker crust to make the process even easier.

Provided by Mrs Joshi

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

14 ounces sweetened condensed milk
15 ounces pumpkin puree
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice or 1/4 teaspoon clove
1/4 teaspoon nutmeg
1 prepared graham cracker crust (9-inch)

Steps:

  • Preheat oven to 375°F.
  • In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
  • Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.

Nutrition Facts : Calories 331.8, Fat 11.9, SaturatedFat 4.3, Cholesterol 16.9, Sodium 234.5, Carbohydrate 52.3, Fiber 1, Sugar 39.3, Protein 5.8

NO EGG PUMPKIN PIE



No Egg Pumpkin Pie image

Make and share this No Egg Pumpkin Pie recipe from Food.com.

Provided by tdej5421

Categories     Low Protein

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

2 cups canned pumpkin
3/4 cup light brown sugar, firmly packed
1 1/2 cups water
6 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 baked 9 inch pie shell

Steps:

  • Preheat oven to 375*. In medium saucepan, combine all ingredients. Cook over medium heat until mixture begins to thicken. Stir constantly. Pour into already baked pie crust. Bake 30 minutes or until firm.

Nutrition Facts : Calories 223.2, Fat 5.7, SaturatedFat 1.9, Sodium 390.8, Carbohydrate 42.3, Fiber 2.7, Sugar 22.9, Protein 2

IMPOSSIBLY EASY PUMPKIN PIE



Impossibly Easy Pumpkin Pie image

Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 6

Number Of Ingredients 9

1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup Original Bisquick™ mix
1/2 cup sugar
1 cup evaporated milk
1 tablespoon butter or margarine, softened
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
Whipped topping, if desired

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate.
  • Stir all ingredients except whipped topping until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Nutrition Facts : Calories 215, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 220 mg

SUGAR FREE PUMPKIN PIE



Sugar Free Pumpkin Pie image

Make and share this Sugar Free Pumpkin Pie recipe from Food.com.

Provided by sugarfree

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 eggs
1 (15 ounce) can pumpkin
3/4 cup Splenda granular
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1 (12 ounce) can evaporated milk
1 -9 inch unbaked pie shell

Steps:

  • Pre-heat oven to 425 degrees.
  • Combine ingredients.
  • Pour into pie crust.
  • Bake 15 minute at 425.
  • Reduce heat to 350 degrees and bake 45 minutes.
  • Cool and garnish with whipped cream.

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