Easy Eggless Spicy Pumpkin Pie Recipe Foodcom

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SPICY PUMPKIN PIE

My family apparently likes their pumpkin pie with more flavor than most people. I've tried a few of the most popular pumpkin pie recipes on this site and I get "It doesn't taste right", or "It tastes like something's missing". Anyway, here's my version.

Provided by AuntDee

Categories     Pie

Time 1h5m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11



Spicy Pumpkin Pie image

Steps:

  • Beat eggs with sugar until foamy.
  • Add pumpkin and all seasonings, mixing well.
  • Add the milk and mix well.
  • Pour into prepared pie crust.
  • Bake at 425 degrees for 15 minutes.
  • Reduce temperature to 350 degrees and bake an additional 45-50 minutes or until a knife inserted near center comes out clean.
  • Cool.

2 eggs
1 cup brown sugar
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 tablespoon vanilla
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 prepared pie crust

EASY EGGLESS SPICY PUMPKIN PIE

An adapted version of the Eagle brand pumpkin pie recipe and Rosemarie Emro's recipe from Bakin' Without Eggs. This version uses a ready-made graham cracker crust to make the process even easier.

Provided by Mrs Joshi

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9



Easy Eggless Spicy Pumpkin Pie image

Steps:

  • Preheat oven to 375°F.
  • In a medium bowl, whisk together sweetened condensed milk, canned pumpkin puree, cornstarch, and spices. Pour into graham cracker crust.
  • Place the pie crust tin on a cookie sheet, and bake on the center rack for 50-60 minutes or until pie filling appears firm. Chill for several hours or overnight before enjoying.

Nutrition Facts : Calories 331.8, Fat 11.9, SaturatedFat 4.3, Cholesterol 16.9, Sodium 234.5, Carbohydrate 52.3, Fiber 1, Sugar 39.3, Protein 5.8

14 ounces sweetened condensed milk
15 ounces pumpkin puree
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice or 1/4 teaspoon clove
1/4 teaspoon nutmeg
1 prepared graham cracker crust (9-inch)

LIGHT AND SPICY PUMPKIN PIE TARTS

These are so light and delicious, they give a new spin to traditional pumpkin pie! These are great to bring to potlucks and parties. They are a real eye catcher with a dollop of whipped cream on top. The batter can also be poured into a 9 inch pie shell rather than the tart shells.

Provided by trishypie

Categories     Tarts

Time 50m

Yield 36 tarts

Number Of Ingredients 10



Light and Spicy Pumpkin Pie Tarts image

Steps:

  • In a large bowl, combine all ingredients gently with a spatula.
  • Spoon batter into tart shells and place onto an ungreased cookie sheet.
  • Bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and bake for another 30 minutes.
  • Remove immediately from cookie sheet onto cooling racks. Enjoy!

Nutrition Facts : Calories 296.4, Fat 18.6, SaturatedFat 4.9, Cholesterol 13.3, Sodium 161.3, Carbohydrate 28.5, Fiber 0.8, Sugar 6.4, Protein 4.2

2 eggs (lightly beaten)
1 (14 ounce) can pumpkin (398 ml)
1 cup brown sugar (packed)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger paste
1/4 teaspoon clove
1/2 teaspoon salt
3/4 cup evaporated milk
36 frozen tart shells (2 inch size)

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