![]() ![]() ![]() Stir in your vanilla then divide between two 6-ounce ramekins. This activates the cornstarch so it’ll thicken. Whisk together your pumpkin, heavy cream, milk, sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a medium saucepan. If you’re looking for traditional pumpkin pie for two, check out my Small Pumpkin Pie and Mini Pumpkin Pie.īecause this egg free pumpkin pie has no crust, making the filling is super easy. Or make my small pie crust, use some of it for the ramekins, then freeze the rest. Of course if you’re missing the crust, mix together 1/4 cup graham cracker crumbs (gluten free brand, if necessary) with 1 tablespoon melted butter. However, the filling is the same, so I’m calling them crustless pumpkin pie. I was debating on whether I could even officially call this pie because there is no dough involved. Of course if the reverse is true and you do want to use evaporated milk, replace both the heavy cream and whole milk with evaporated. This combination ensures there’s enough milk fat in the filling.Ĭhances are if you’re like me, you have them in your fridge anyway. Luckily, you can substitute heavy cream and whole milk for evaporated milk. However, opening a can for a small amount can be annoying. What can I substitute for evaporated milk in pumpkin pie?Įvery pumpkin pie recipe calls for evaporated milk. Looking for more egg free desserts? Check out my full list of Eggless Desserts for two. Use real vanilla and not imitation vanilla. Vanilla: Vanilla is another flavor enhancer. ![]() Salt: Salt is a flavor enhancer and will only make everything taste better.Cinnamon, Nutmeg, Ginger, and Clove: Sometimes referred to as pumpkin pie spice, these ground spices gives pumpkin pie its iconic flavor.Used as a thickener, you still get the consistency of pumpkin pie without cutting an egg in half. Whole Milk: Use whole milk because of the fat content.Heavy Cream: Instead of evaporated milk, use a combination of heavy cream and milk.Make sure it doesn’t say pumpkin pie filling. Canned Pumpkin Puree: It’s ready-to-use pumpkin puree without having to roast a fresh pumpkin.To make my egg free pumpkin pie, you’ll need the following ingredients: I also skipped the pie crust as I felt it wasn’t necessary for pumpkin pie ramekins (but I do provide options if crust is your favorite part). Then I substituted cornstarch for the egg. I took the traditional pumpkin pie recipe and scaled it down into pumpkin pie for two. Whatever the reason, I got you covered with my gluten free pumpkin pie without eggs. Or perhaps travel plans didn’t work out this year and not everybody will be eating holiday dinner together.Įven if you do host a large Thanksgiving dinner, I’ve heard from multiple readers they make my Eggless Pumpkin Pie in ramekins because someone in their family has food allergies. That’s why I wrote my Thanksgiving Dinner For Two post so you can still cook a traditional dinner at a much smaller scale. Sure, Thanksgiving is about family get togethers, but the thing is not everyone has a huge family. I may have felt alone at my previous job, but I know you’re reading this right now because you, too, bake for 1-2 people. They also thought I drove 2.5 hours home to my parents every single weekend like I’m back in college.įunny how lifestyles can vary so much. I never thought much of it until I was at my first big girl job after college from 2010-2014 where everyone who worked there had a family to feed.Ĭoworkers mentioned to me time and again about how they couldn’t do what I do, how they couldn’t make mashed potatoes for one person and would get bored with too many leftovers. Truth is I’ve been cooking for myself since 2007 (minus when my parents and brother visit). Small batch baking and dessert for two recipes are something I know well because of experience. This easy crustless Eggless Pumpkin Pie without evaporated milk is baked in two ramekins so you can have your pie without leftovers. ![]()
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