Egg Free Pumpkin Pie With A No-Roll Crust
This egg free pumpkin pie is easy as pie (pun intended) and incredibly delicious!
Equipment
- pie pan
- large bowl
Ingredients
Pie Crust Ingredients
- 2 cups flour
- 8 tbsps butter, divided
- 8 tbsps milk
- 2 tbsps vegan mayo
- 1 pinch salt
Pumpkin Pie Filling
- 1 small pumpkin, cut in half and with seeds removed
- 1 cup sugar
- ½ cup milk
- 4 tbsps vegan mayo
- 1 tbsp cinnamon
- 1 tsp nutmeg
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Place your pumpkin halves skin side down on a baking tray. You can use aluminum foil for easy clean up. Bake for about one hour, or until your pumpkin is fork tender.
- While your pumpkin is baking, combine all of your pie crust ingredients in a large bowl. You can use a food processor if you have one to combine everything, but I just used my hands.
- Using your hands, shape your pie crust into a buttered pie dish. If you aren't using butter, you can rub coconut oil or your alternative butter onto your dish instead. Set your pie shell aside.
- In a separate bowl, combine all of the ingredients for the filling. If you don't have cinnamon and nutmeg you can use pumpkin pie spice.
- Pour your filling into your pie crust. Depending on the initial size of your pumpkin, you may have more filling than you need. Be careful not to overfill your shell.
- Bake in the oven for about an hour, or until a toothpick comes out clean.
- Let your pie cool on a wire rack for about 10-15 minutes. Cut and enjoy!
- Leftover pie can be covered with plastic wrap and placed into the refrigerator.