Eggless Pumpkin Pie

Some people are allergic to eggs, this is true. I am not, but I know many people who face food allergies and IT SUCKS! Everyone is enjoying the pumpkin pie while good ol' Steve can't even have a piece. That's not fair, not one bit. So of course on a day off I was going to get down in the kitchen and make a pie suitable for Steve and his food allergies. You're welcome Steve.



Now, Steve isn't a real person. He is everyone who suffers from some kind of food allergy. To be honest, I made a few mistakes, some turned out super thin, too thick, just plain gross. The last attempt I opted to use sweetened condensed milk flour, because I ran out of cornstarch and went with it. I was pretty happy with it. It looked pretty at least.



Eggless Pumpkin Pie

1 15 oz can pure pumpkin
1 can sweetened condensed milk
1 TB ground cinnamon
4 TB flour
1 TB pure vanilla

Preheat oven to 350 degrees. In a large mixing bowl throw ALL ingredients in, yep that's right ALL of them. Whisk them all together, work out any lumps, and set aside.


Who knew this would turn into something so good?

In a 9 inch pie plate, you can use your favorite crust recipe, or do what I did. Use a premade one. I always have rolls on hand, so you should too ;) Roll out the dough and press into pie plate and up sides. Pour in the pie mixture, and bake 45-60 minutes or until top looks set. About 50 minutes. But ovens do vary.. So keep an eye out!

Not only did it look pretty, it tasted pretty.. Pretty good! Now go bake the Steve in your life a pie!