Easy Eggless Pumpkin Pie Recipe (2024)

FAQs

What happens if you leave eggs out of pumpkin pie? ›

The absence of egg didn't seem to affect the pie's flavor at all; they were both still delicious and on-point in terms of spices. Instead, it just made for a runny texture that was more like pumpkin pie soup.

Egg substitutes produce an acceptable pie; however, the flavor of the spices is not as strong. Egg whites are NOT recommended because the finished pie texture will be too soft.

"Pumpkin pie is technically a custard pie," said Valeri Lucks, founding partner and CEO of PIE Incorporated. "Homemade ones all need to be stored in the fridge because they do not have the preservatives and such that commercial bakeries use to make something room temp safe."

Overview. Cooked and puréed pumpkin flesh is mixed with eggs, evaporated milk, sugar, and spices. The pie is then baked in a pie shell and sometimes topped with whipped cream.

During my testing of pumpkin pies, I tried lots of different milk options – heavy whipping cream, regular milk (I used 2% in my testing), sweetened condensed milk and evaporated milk. Ultimately, I found heavy whipping cream to be the best. It produced the creamiest pie in my opinion.

Mashed Fruit

More pumpkin purée, mashed banana, sweet potato purée, and applesauce are wonderful egg replacers and can be added to pumpkin pie to create a creamy texture. ¼ cup of mashed fruit will replace 1 egg.

Remember that you'll need 1/4 cup canned pumpkin for each egg and an equal amount of canned pumpkin for the oil called for in the recipe.

Aside from giving your baked goods a seasonal touch, pumpkin puree is excellent for replacing eggs. Use 1/4 cup of pumpkin puree for each egg, says Traci Weintraub, chef and founder of Gracefully Fed, a restaurant in Los Angeles.

Most pumpkin pies that are commercially produced, like those you would buy at the store, are shelf stable because they have been cooked at a higher temperature. They also typically contain preservatives and producers have carefully controlled the acidity of the pie to reduce risk of bacterial growth.

Is it OK to leave a pumpkin pie out overnight? ›

How Long Can Pumpkin Pie Be Left at Room Temperature? Your pumpkin pie can safely sit out on the kitchen counter for up to 2 hours, says the FDA. After that, you run the risk of bacterial growth.

As a baker, a homemade pie will always be at the top of my list but I think some of the store-bought versions I tried were still pretty tasty. The textures of both Costco's and Safeway's pumpkin pies were very good. However, I thought Safeway's pumpkin pie had an edge over Costco's famed dessert because of its flavor.

There were some mistakes — like using condensed milk or too much evaporated milk — that created a less-than-desirable layer of film on top of the pies. I also found that the number of eggs you use can have the biggest impact on the texture of your pie filling.

Costco pumpkin pie has just the right amount of the sweet stuff to keep us satisfied without ruining the end of the meal. The smooth custard filling made from eggs and milk is the perfect texture to complement the crumbly crust made from enriched wheat flour.

Two possible problems here: First, it could be that you aren't processing your pumpkin filling sufficiently. I recommend spinning it in a food processor until it's completely smooth, or even using a standing blender with a plunger for more blending power (just make sure it doesn't overheat while blending).

In baking, many recipes call for an egg wash to be brushed on the baked goods before it goes into the oven. The purpose of this is to give the final product a golden brown color that is slightly shiny. Egg washes can make the final product look more professional, a bit crispier, or act as a binder."

Structure: Eggs act as a binding agent, helping to hold the pastry dough together. They provide structure and stability, especially in recipes where a more substantial or flaky texture is desired. Color: Eggs can add a golden hue to the pastry, giving it an attractive and a.

But let's not underestimate the egg wash, a small but important step that gives the crust its shine. Lending countless baked goods (pie crust, pastries, breads, and more) a glistening golden shell, an egg wash also helps seal the dough, providing a protective barrier from the heat of the oven.

Egg: The egg in this recipe acts as a binder that allows for a flakier, more delicate crust. It also binds all of your ingredients together so that you can roll out your pie dough without it breaking apart.