Best eggless peanut free pumpkin pie recipe ever!
I have shared this with friends who also have children with egg allergies. This worked out well, because my daughter had an egg and peanut allergy.
It is really yummy! Enjoy
Eggless Pumpkin Pie
2 c. pumpkin (16oz can)
2 c. milk
3/4 c brown sugar
1/2 tsp cinnamon
3 tbsp. cornstarch
Add salt, cinnamon, and cornstarch to pumpkin. Stir, add sugar, than milk. Bake in an unbaked pie shell 450 degrees for 10 minutes, then lower temp to 350 degrees for 1 hour
Optional: Omit 1 cup of milk and the brown sugar and replace with 1 can of Eagle Brand sweetened condensed milk
Posted on February 20, 2013, in Allergen Friendly Recipes, Egg Free, Peanut Free and tagged allergy, Brown sugar, Cooking, Eagle Brand, eggless, Home, milk, Peanut Free, Pumpkin, Pumpkin pie, Tablespoon. Bookmark the permalink. Leave a comment.
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