Eggless Pumpkin Pie Recipe

Pumpkin season and Thanksgiving right around the corner, what can be better than a pumpkin pie. This Eggless Pumpkin Pie is just perfect with flaky crust and rich, spiced, moist filling. Made this pie for coming Thanksgiving and loved the way it turned out. 

Making pie sounds time taking and sometimes its just scares you away. But no more, this is tried and tasted recipe with step by step procedure and lots of tips. Making pie crust serves a base for many other recipes like savory pies, quiche or fruit pies. So learn here how to make perfect pie crust  and explore your options in baking world. And as a baker there is nothing more satisfying than making a pie from scratch.

This recipe is simple and easy plus eggless. This recipe yield one pie crust but if you plan to make double crust pie like apple pie just double the recipe. Just remember to divide the dough into half, shape, cover and chill making two separate dough balls.

If you happen to love pies this is the must make for the holidays. Give this recipe a try or save it as base for other pie recipes. Happy Holidays!

Step by Step Instructions with Photos

Prepare the Pie Crust Dough

1st Method: Working with Food Processor

1. Cut chilled butter into 1/2 inches cubes.

2. In a food processor add all purpose flour, sugar and salt, pulse to combine.

3. Remove half of the flour from the food processor and add cubed butter pieces, pulse till the mixture looks crumbly like fresh bread crumbs. Do not over do this step.

4. Now add remaining flour and pulse until flour is evenly distributed. The mixture should look crumbly with pea sized pieces. 

5. Now slowly add ice cold water over the mixture. Start with 1 Tbsp at a time, pulse until the mixture come together to form a large cluster.

6. To check, pinch the dough, the dough should hold its shape, but not wet. But if its fall apart add 1-2 more Tbsp. of water and mix.
7. Now gather the dough and place it on a lightly floured work station.

8. Using your hands gather the dough into a ball. If you are making small pie or making double the recipe, divide the dough into half and wrap into two individual ball. The butter and flaky layer shows that the dough is perfectly done.

9. Wrap the the dough ball tightly with plastic wrap and refrigerate for at least 2 hours to 2 days.
10. At this point you can freeze the dough for unto 2-3 months.  Before using just thaw it overnight in fridge.

2nd Method: Working with Hands

1. Add all purpose flour, sugar and salt in a medium bowl. Stir together to combine well.

2. In a big bowl add half of the flour and scattered chopped butter all over it. With a fork or pastry blender, cut the butter  to coat with flour or till the mixture looks crumbly like fresh bread crumbs. It will take about 1-2 minutes. Do not over do this step.

3. Now add remaining flour and working with fork/pastry blender, mix until flour is evenly distributed. The mixture should look crumbly with pea sized pieces. This will take around 20-30 seconds.

4. Now sprinkle ice cold water over the mixture. Start with 1 Tbsp. at a time, press and gather the dough using rubber/silicon spatula.

5. As you keep adding water the mixture will begin to form large cluster and it will starts to hold its shape.
6. Now gather the dough and place it on a lightly floured work station. The rest of the process is same as making dough with food processor.

Roll Out The Dough

1. Remove the dough from refrigerator and let it sit at room temperate for 8-10 minutes.
2. Place the dough on lightly flour work station. 
3. Now using a rolling pin roll out the dough to 11-12 inch circle and about ¼ inch thick. Keep turning the dough after every few rolls. Dust the dough with flour if sticks from the bottom while rolling.

4. The size might vary with the size of the pie baking dish. You will need 1-2 inch extra for the edge. To check the size place pie dish up side down over the rolled dough and add plus 1-2 inch.

5. Now transfer the rolled dough to the baking dish, starting from one end with help of rolling pin. To do so, roll the dough around the rolling pin and unroll it over the baking dish.
6. Now gently press and tuck in the dough so that it lines the bottom and sides of the baking dish. Do not pull and stretch the dough to adjust. 

7. Using a knife or scissors trim extra dough from the edges. Crimp the edges with a fork or with your fingers to give the finish look.

8. Prick the bottom of the crust with fork to prevent it from forming air pocket while baking.

9. Now line the crust with 2 rounds of aluminum foil or parchment paper. Crunching up the paper helps to shape it into the crust. Then, fill the liner evenly with rice, beans or pie weights.
10. Refrigerate dough for at least 30 minutes before baking or until firm to touch.

11. I have made leaves pattern biscuits with leftover pie dough scrap. This step is optional.

Par Baking/Blind Baking

Par baking also known as blind baking is done before pie crust is filled to get crunchy pie bottom. This step is optional, totally depends on your taste preferences.

1. To do so, preheat the the oven to 400º F (200º C), while the crust is resting in refrigerator. Mix 1 Tbsp. of milk with 1 Tbsp. of condense milk to make milk wash. Brush the pie with milk wash.
2. Place the baking dish on a middle rack and bake it for 30 minutes or until the crust just starts to turn light golden brown.
3. Keep aside and cool completely  before filling.

4. Bake leaves pattern too at 350º F for 15 minutes or until golden brown.

Make Pie Filling and Baking

1. Preheat the oven to 350º F (180º C).
2. In a bowl whisk together pumpkin puree and condense milk and vanilla extract.

3. Now add in corn starch, pumpkin spice powder and salt. Give everything a nice mix.

4. Pour the pie filling into the crust about 3/4 of its height. 

5. Brush the crust with milk wash and bake it for 50-60 minutes or until the filling is set. If center is till wobbly that is fine. To check the doneness, insert toothpick/knife in the side (not in the center), it should come out clean.

6. If the pie crust starts to get brown, cover the edges with foil or pie crust shield.
7. Remove the pie from oven and transfer to a wire rack. Allow it to cool down completely for at least 4 hours.

8. Pumpkin pie is ready to serve. Decorate with leaves biscuits and whipped cream. Cover the leftover tightly and refrigerate for unto 5 days.

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