The Best Egg-Free Pumpkin Pie Recipe Guide
Master egg-free pumpkin pie with our tested recipe, ingredient science, and sourcing guide. Vegan, gluten-free options plus tips for perfect results.
Ingredients
- 425g tin pure pumpkin puree (or 500g fresh squash, roasted and reduced)
- 397g tin sweetened condensed milk
- 60ml unsweetened almond milk or dairy milk
- 2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice (or homemade blend)
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon (additional)
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