Скачать или смотреть Dairy Free Eggless Pumpkin Pie | No Egg No Milk No Butter Pie

Eggless Pumpkin Pie
Cake without egg / Cake without Milk / Cake without Butter.
This No-Roll Press-In Pie Crust needs no rolling or handling of delicate pastry or chilling, which make this pumpkin pie so easy to make! Filled with a creamy pumpkin puree with a hint of cinnamon and ginger, this pumpkin pie is the perfect dessert for the fall season.

✅ Ingredients:
Pie Crust:
1½ cup (210 g) All-Purpose Flour
1/4 teaspoon (2 g) Salt
2 tablespoons (25 g) Superfine Granulated Sugar
1/2 cup (120 ml) Vegetable Oil
1 tablespoon (15 ml) water, cold

Bake at 400F (200C) for 18-20 minutes

Pumpkin Filling:
4 Tablespoons (40 g) Corn Starch
1/2 cup (100 g) Brown Sugar
3/4 cup (180 ml) Water, room temperature
1/4 cup (60 ml) Vegetable Oil
1½ cup (350 g) Pumpkin Puree (Canned)
1 teaspoon (2.5 g) Ground Cinnamon
1/4 teaspoon (2 g) Salt
1 Teaspoon (2 g) Fresh Ginger, grated
1 Teaspoon (5 ml) Vanilla Extract

Bake at 350F (180C) for 20 minutes

Pan : 9 inch (22 cm) diameter

It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
All oven are not the same. Please adjust cooking time accordingly. If toothpick inserted in middle of cake comes out clean, cake is done.
Mix dry ingredients and wet ingredients until JUST combined and dry flour is no longer visible. Do not overmix the batter or the cake will be dense.

✅ Printable recipe on my website: https://shirleycooking.com/vegan-pump...
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No Egg No Milk No Butter cakes :    • No Egg No Milk No Butter Cake  

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