A perfect pumpkin pie that is made without eggs! Yes believe it or not, an eggless pumpkin pie can be done, and it’s so easy to make. The secret ingredient I bet you have in your cupboard. If you don’t eat eggs, have an allergy, or simple ran out- this pumpkin pie made without eggs is your answer.

Recipe:
1 single pie crust (store-bought or homemade)
15 ounces ( 1 can) sweetened condensed milk
15 ounces (1 can) pumpkin puree
2 Tablespoons cornstarch
2 teaspoons pumpkin pie spice (storebought or homemade)
1 teaspoon vanilla extract

Preheat your oven to 375°F. Prepare your crust into your pie shell. Line the pie shell with parchment paper and fill with pie weights, then bake for 10 minutes. Then remove the parchment paper and weights. then bake for an additional 5 minutes (just until the "rawness" look is gone).
In a mixing bowl, combine milk, puree, cornstarch, spice, and extract. Whisk to combine until smooth. Pour into the prepared pie shell.
Bake for 50-60 minutes until pie appears firm. Chill for several hours or overnight (if you can last that long).

Click to visit the blog for step by step directions: [ Ссылка ]

Tools Needed:
9-Inch Pie Plate: [ Ссылка ]
Mixing bowls (I recommend glass or metal): [ Ссылка ]

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