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Pumpkin Pie Recipe, Basic

Ingredients

Shortcrust Pastry [link]
2 eggs (sub flax eggs)
398 mL of pure pumpkin purée (1/2 can)
1 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
3/4 cup evaporated milk (~ 1/2 can) (sub... something non-dairy? melt 1/4 cup vegan butter, dissolve 1 tbsp of sugar into it, then slowly add 1/2 cup non-dairy milk to keep things emulsified?)

Method

Preheat oven to 425˚ F.
Get out a medium bowl, break the eggs into it
Lightly beat the eggs only
Add in the pumpkin, sugar, cinnamon, nutmeg, ginger, and salt.
Stir to combine
Blend in evaporated milk.
Pour filling in pie shell.
Bake for 15 mins, reduce heat to 350˚F, and bake for another 30-35 minutes.
Done when knife inserted in center comes out clean. (Should also kind of puff up a bit, it'll start doing this around the edges, and it's done when the center really starts to do it too).

Notes

This is the recipe from the ED Smith Pumpkin Puree can
Could probably sub flax eggs, and perhaps condensed sweetened oat milk (is that even possible to make?) in order to make this plant-based.
Could look into https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-pie/, seems like a good reference recipe for vegan pumpkin pie.

Nutrition Data

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  "serving": "1 serving"
}

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  "nutritionEntries": []
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  "ingredients": [
    "[Shortcrust Pastry \\[link\\]](/eats/shortcrust-pastry)\n",
    "2 eggs (sub flax eggs)\n",
    "398 mL of pure pumpkin purée (1/2 can)\n",
    "1 cup packed brown sugar\n",
    "1 tsp ground cinnamon\n",
    "1/2 tsp ground nutmeg\n",
    "1/4 tsp ground ginger\n",
    "1/4 tsp salt\n",
    "3/4 cup evaporated milk (~ 1/2 can) (sub... something non-dairy? melt 1/4 cup vegan butter, dissolve 1 tbsp of sugar into it, then slowly add 1/2 cup non-dairy milk to keep things emulsified?)\n"
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  "method": "*   Preheat oven to 425˚ F.\n*   Get out a medium bowl, break the eggs into it\n*   Lightly beat the eggs only\n*   Add in the pumpkin, sugar, cinnamon, nutmeg, ginger, and salt.\n*   Stir to combine\n*   Blend in evaporated milk.\n*   Pour filling in pie shell.\n*   Bake for 15 mins, reduce heat to 350˚F, and bake for another 30-35 minutes.\n*   Done when knife inserted in center comes out clean. (Should also kind of puff up a bit, it'll start doing this around the edges, and it's done when the center really starts to do it too).\n",
  "notes": "*   This is the recipe from the ED Smith Pumpkin Puree can\n*   Could probably sub flax eggs, and perhaps condensed sweetened oat milk (is that even possible to make?) in order to make this plant-based.\n*   Could look into <https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-pie/>, seems like a good reference recipe for vegan pumpkin pie.\n",
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