Eggless pumpkin pie recipes. Step-by-step recipe with photos

Calories: Not specified
Cooking time: Not specified

If you don’t have eggs, butter, flour, milk in your house, it doesn’t matter, especially if you have aromatic, delicious pumpkin, semolina and sugar on hand. I say all this to mean that today I propose to prepare a very tasty pumpkin pie without butter, flour and eggs, which does not include the usual ingredients for baking. To make the pie tasty, you need to choose the right variety of pumpkin, so that when you cut it, a fragrant incredible aroma immediately appears; tasteless varieties of pumpkin should be left aside for other dishes. This cake is excellent in every way, it has a gastronomic taste and texture - thanks to the soaking it is moist. Pumpkin pie is perfect as a snack, or it can also be served to guests. See also what else is possible.

- lemon – 1 pc.,
- grated pumpkin – 300 gr.,
- kefir – 250 ml.,
- sugar in the dough – 100 gr.,
- sugar for syrup – 200 gr.,
- semolina – 270 gr.,
- baking powder – 2 tsp,
- water for syrup – 120 ml.

Recipe with photos step by step:

In addition to the excellent taste, there is another bonus of the pie - it cooks instantly, so set the oven to warm up - 180 degrees. Peel the pumpkin with a sharp knife, remove the peel and remove the fibrous pulp, grate the pumpkin with small shavings, measure out 300 grams of already grated pumpkin.

Add kefir to the pumpkin right away; the fat content doesn’t really matter; in this version, kefir has a fat content of 2.5%.

Add 100 grams of granulated sugar to the mixture.

Wash and dry the lemon thoroughly, grate the lemon zest into a bowl with pumpkin and other ingredients, add baking powder, and add a portion of semolina. Mix everything well.

Grease the baking pan, place the dough in the pan and place in the oven for 40-45 minutes.

When the baking time comes to an end, take a pan, pour 120 ml of water into it, add 200 grams of sugar and squeeze out the juice of half a lemon. Cook the syrup after boiling for 3 minutes.

Remove the hot cake from the stove.

Pour the syrup over the pie and leave it alone for one hour, let it soak thoroughly, then cut into pieces and serve. And for breakfast I suggest you prepare these very tasty

Hello, dear readers of Good Recipes!
I was asked to share a recipe for American pumpkin pie without using eggs. This is an open-faced pie with a sweet cream filling. In America, it is traditionally prepared on Thanksgiving, as well as on Halloween and Christmas.

I decided to make a vegan pumpkin pie - no eggs or dairy, but you can add cream if you wish.

The pie turns out tender and soft, but the filling holds its shape perfectly. You can bake this pie during Lent. See below for the recipe with photos and videos.

Advice. Make American pumpkin pie only if you love pumpkin. The pie has a specific, rich pumpkin taste.

INGREDIENTS

For the filling

Pumpkin - 1 kg. It is better to choose a pumpkin that is sweet and not too juicy. It is not advisable to use a pumpkin, from which lanterns are usually carved for Halloween - such pumpkins are very juicy. I have butternut squash (bottle squash) - it is perfect for making this pie.
Dates - a handful.
Ginger - 1 teaspoon.
Cinnamon - grind half a cinnamon stick.
Cardamom - 1 teaspoon. If you can’t find cardamom on sale, you can do without it.
Nutmeg - 0.5 teaspoon.
You can also add ground cloves, but I don’t have any right now.
Starch - 1 tablespoon. I have corn starch.
Brown sugar - optional. Personally, I can't get enough of the sweetness of pumpkin and dates.
Coconut cream (full-fat coconut milk) or cow's milk heavy cream - optional, about 50 ml. The pie will be more tender with them. I have already shown. But I don't have coconuts or regular cream right now, so the pie will be without them.
If you add cream to the pie, you should increase the amount of starch to 2 tablespoons instead of one.

For the test

Whole grain wheat flour - 2 cups.
Brown sugar - 0.5 cups.
Baking powder - 1 tablespoon.
Vegetable oil - 30 ml.
Cold water - by eye until you get an elastic, non-sticky dough.

How to make American pumpkin pie

First we prepare the pumpkin for the filling. Cut the pumpkin in half and remove the seeds.

Place the two pumpkin halves on a baking sheet, skin side down, and bake at 180 degrees C for about 40 minutes. During this time, the pumpkin pulp will become soft.

Remove the pumpkin from the oven and scrape out the pulp. I do this with an ice cream scoop - very convenient! Place the pumpkin pulp in a blender.

Add starch and spices to the pumpkin - ginger, cardamom, nutmeg and cinnamon.

I ran out of ground cinnamon, so I took a cinnamon stick and grated it on the finest grater.

We also add dates to the pumpkin. The dates must first be washed, soaked for 10 minutes and the seeds removed.

If desired, you can add a couple of tablespoons of brown sugar. I don't add anything - the sweetness from the pumpkin and dates is enough. Also add cream or coconut cream if desired. I'm cooking without them today.

Using a blender, grind the pumpkin with the remaining ingredients to a puree. The pumpkin pie filling is ready!

For the dough, mix flour, sugar and baking powder. Mix.

Add vegetable oil. Mix and rub with your hands to evenly distribute the butter throughout the flour mixture.

Slowly add water and knead an elastic, non-sticky dough.

Roll out the dough into a flat cake, which should be slightly larger in size than the baking pan. By the way, it is advisable to use a low form!

Transfer the dough to the mold, cover the bottom and sides. We form the sides.

The base of the pie is ready. Now put the pumpkin filling into the base.

Using a spatula, spoon or knife, distribute and level the layer of filling.

Bake the cake for 30 minutes at 180 degrees C.

Let the pie cool slightly, remove it from the mold, cut it and serve. You can cool the pie in the refrigerator right in the pan - it is good both warm and cold. At the same time, the taste of the pie changes.

Pieces of pie in plates can be poured with honey and decorated to your liking. For example, sprinkle with chopped walnuts or top with whipped cream. You can serve the pie with a scoop of ice cream. I love the combination of pumpkin pie with fresh marjoram.

Over the past few years, our family has begun to celebrate Halloween, which came to us from English-speaking countries. Despite the fact that many have an ambiguous attitude towards this holiday, we can say that it has become firmly entrenched among our population. The daughter dresses up as a little witch: a long black dress, a tall hat with gold embossing and loose hair - her favorite look on this day. The son puts on a funny “skeleton” costume. With such “beauties” we traditionally go to entertainment centers in our city, where they hold events corresponding to this day: games, competitions and even children’s discos. At the end of the program, all participants are always given small souvenirs and treats - pumpkin-shaped cakes, gingerbread cookies with funny faces painted in white icing, red apples in sugar syrup, and others. At home, of course, we make our own “Jack-O-Lantern”: we cut out eyes and a smiling mouth in a round pumpkin, and put a lit candle inside. It is believed that this symbol drives away all evil spirits on the night of the saints. I don’t know if it’s true or not, but children like this very interesting and unusual tradition. Naturally, after such a holiday there is a lot of pumpkin left over, something needs to be done from it. I bake pumpkin pie without butter, flour or eggs using a very simple recipe that turns out incredibly tasty, tender and aromatic. I also want to invite you to cook.

Ingredients:

- 300 grams of pumpkin pulp,
- 250 milliliters of kefir,
- 270 grams of semolina,
- 100 grams of sugar,
- 1 lemon with thick peel,
- 2 teaspoons baking powder.

How to cook with photos step by step

Grate the pumpkin pulp on a fine grater. Pour semolina into a deep container with pumpkin.

Then pour in kefir and add sugar, baking powder, and mix.

To obtain the zest, select a lemon with a thick peel and grate it. Add lemon zest to the previous ingredients and mix again.

Grease the mold chosen for preparing the pie with butter (you can sprinkle a little more semolina). Then transfer the dough into this prepared form, place in a preheated oven at 180 degrees and bake for 45 minutes. You can also cook it very easily.

Squeeze the juice from the remaining lemon, strain it through a sieve to remove the pulp and seeds, pour into a saucepan and bring to a boil. Pour hot lemon juice over the finished pie, which has not yet cooled down.

We are opening the season of pumpkin dishes, a little late, but still.. A couple of years ago I shared with you a recipe for pumpkin pie. This year I tried to do vegan version of pumpkin pie, no dairy products. Choose your option and let your home be filled with warm spicy aromas.

Ingredients for the dough:

flour 2 cups

cane sugar 1/2 cup

soda 1/2 teaspoon

lemon juice 1 teaspoon

vegetable oil 50 ml

cold water as needed (40+ ml)

For the filling:

pumpkin puree 1 kg.

12 dates (large)

ginger 1/2 teaspoon

cardamom 1/2 teaspoon

nutmeg 1/4 teaspoon

coconut cream 50 ml.

Pumpkin pie - step by step recipe with photos

Bake in the oven at 180 degrees for 30-40 minutes, depending on the oven. In my case, 30 minutes is the maximum. Now let our pie cool completely and only then cut it into pieces.

We enjoy the delicate dessert, mentally saying goodbye to autumn...

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website: Rimma Khokhlova

Ingredients

For the dough: flour 2 cups cane sugar ½ cup soda ½ teaspoon lemon juice 1 teaspoon vegetable oil 50 ml cold water as needed (40+ ml) For the filling: pumpkin puree 1 kg. dates 12 pieces (large) ginger ½ teaspoon cardamom ½ teaspoon nutmeg ¼ teaspoon coconut cream 50 ml.

Preparation

Let's bake the pumpkin in advance. I bake directly in quarters, or in halves. When the pumpkin has cooled, I measure out the weight I need.
Let's make the dough. Everything here is extremely simple. Mix all the ingredients and knead it well, you get a soft, tender ball.
Roll it into a circle, the diameter depends on the shape. I have enough dough for a mold with a diameter of 28 cm. Grease the mold with oil, lay out the dough, the edges hang down a little.
For the filling, use a blender to mix pumpkin puree and pitted dates. Add the rest of the ingredients. Place the filling on the dough and smooth it out. We lay the sides towards the center, I tried to depict a pigtail. but the dough is very tender :)
Bake in the oven at 180 degrees for 30-40 minutes, depending on the oven. In my case, 30 minutes is the maximum. Now let our pie cool completely and only then cut it into pieces.

Fragrant pumpkin pie is a pastry that pleases not only the taste buds, but also the eye, thanks to the skillful hands of the hostess. It turns out amazingly beautiful with an appetizing crust and bright color or individual orange splashes. And various additives in the form of fruits and cottage cheese will make the delicacy even more successful.

Ingredients: 130 g butter, 210 g high-grade flour, 3.5 tbsp. spoons of filtered water, 780 g pumpkin pulp, half a standard can of condensed milk, 2 eggs, 3 tbsp. spoons of heavy cream, 1 teaspoon of spices (for example, a combination of ground ginger, cinnamon and nutmeg).

The vegetable pulp is cut into small pieces, filled with water and cooked until soft. The finished pumpkin is rubbed through a fine sieve.
The flour is sifted onto a board. Oil is laid on top and the ingredients are chopped with a knife. You need to constantly add flour to the butter pieces until there are fine crumbs on the board. At the same time, the oil should remain cold.
A slide is made from the crumbs, and cold water is poured into the depression in the center. Then quickly knead the dough with your hands. It will turn out somewhat uneven.
The dough is formed into a cake with sides right in the mold. The resulting “basket” is sent to the freezer while the filling is prepared.
Condensed milk is poured into the vegetable puree. Eggs, cream and all the spices go there.
The filling, mixed until smooth, is poured into the frozen base.

Prepare for about an hour at 180 g. The middle of the delicacy should remain slightly quivering.

Pie recipe without butter, flour and eggs

Ingredients: 330 g of pumpkin, a whole lemon, a full glass of full-fat kefir, 310 g of granulated sugar, 270 g of semolina, 2 teaspoons of baking powder, 130 ml of filtered water.

Pumpkin without peel and seeds is grated on a fine grater, after which it is combined with the crushed zest of a whole lemon. Kefir, baking powder, granulated sugar (110 g), and semolina are also included in the mass.
All ingredients must be kneaded very well. You can use a blender for this purpose.
The dough is poured into a mold and baked in the oven for about half an hour.
The finished pie without butter, flour and eggs is very tender.

All that remains is to pour the still hot treat with syrup made from water, lemon juice and the remaining sand.

How to cook in a slow cooker?

Ingredients: 210 g of granulated sugar, 60 g of high-quality butter, 2 chicken eggs, 60 ml of refined oil, 160 g of fresh pumpkin puree, a full glass of high-grade flour, 1 teaspoon of baking soda, 60 ml of sour cream.

The butter softens, combines with sand and rubs well with a spoon.
Eggs are added to the mixture and all components are beaten well again.
Raw eggs and refined oil are poured into the mixture. Then add low-fat sour cream.
Flour and baking soda are sifted into the dough base from a high distance.
Vegetable puree is added last.
The mass is poured into a “smart pan” oiled and sprinkled with semolina.

Pumpkin pie is baked in a slow cooker in a program designed for baking for 55-65 minutes.

Pumpkin pie with semolina

Ingredients: 320 g pumpkin pulp, 270 g semolina, a full glass of medium-fat kefir, 220 g granulated sugar, 6 g baking powder, zest of a whole lemon, 60 ml lemon juice, 120 ml water.

Pumpkin without peel and seeds is grated on the finest grater. The fermented milk product is immediately poured into it, and the components are mixed with a silicone spatula.
Next, pour all the dry ingredients (100 g of sugar) into the mixture. The dough kneads very well.
The zest is removed from a well-washed lemon, finely chopped and added to the other ingredients.
The dough is placed in an oiled silicone mold and baked at 200 degrees until dry.
For impregnation, freshly squeezed lemon juice is combined with the remaining sugar and water. After stirring, the syrup is brought to a boil in a saucepan.

All that remains is to soak the finished pumpkin pie with semolina with the resulting hot liquid.

With the addition of apples

Ingredients: half a kilo of fresh pumpkin pulp, 2-3 sweet and sour apples, 1.5 teaspoons of baking powder, chicken egg, 120 g of granulated sugar, 60 ml of fat milk, 2.5 cups of high-grade flour.

The pumpkin is removed from the seeds and peel, cut into cubes and pureed in a blender bowl.
Milk and egg are poured into the vegetable, granulated sugar is added.
All that remains is to add sifted flour mixed with baking powder to the dough. After thorough mixing, it is laid out in an oiled form.
Slices of fresh apples are pressed into the surface of the future delicacy. Fruits are cut directly with skins.

Pumpkin-apple pie is baked for 40-45 minutes at 210-220 degrees.

With cottage cheese

Ingredients: 80 g of fatty butter, a full glass of kefir, 2 chicken eggs, 90 g of granulated sugar, a pinch of vanillin, a full glass of high-grade flour, 360 g of pumpkin pulp, 90 g of cottage cheese, a pinch of ginger, ½ teaspoon of baking soda.

The vegetable must be peeled, cut, and then boiled until soft.
In a separate bowl, whisk the eggs with vanilla and granulated sugar. Softened butter and ground ginger are also added here. If desired, you can also use coconut flakes.
Cold kefir is poured into the future dough in a thin stream.
First half of the sifted flour with soda is sent to the mass, and then the rest of it.
The pumpkin pulp is combined with cottage cheese. This mixture can be sweetened by adding orange juice or zest.
The baking dish is covered with oiled parchment, and the dough is laid out in it. The filling is distributed on top.

Cook the cottage cheese-pumpkin pie for about half an hour in a preheated oven until dry.

American pumpkin pie

Ingredients: 210 g high-grade flour, 160 g butter, egg yolk and 3 whole eggs, 1 tbsp. a spoonful of filtered water, a pinch of table salt, 470 g of pumpkin puree, a can of condensed milk, a pinch of ground cinnamon, allspice and dry ginger.

You can prepare the chopped dough by hand, but it is much more convenient to do this using a food processor.
210 g of high-grade wheat flour is sifted into a separate deep bowl. It is best to repeat the sifting process a couple of times so that the product is thoroughly saturated with oxygen.
Add salt and chilled butter, pre-cut into cubes, to the mixture.
All ingredients are crushed with the metal blades of a food processor or an ordinary kitchen knife into fine butter crumbs. This will take no more than half a minute.
To the other ingredients add an egg yolk and a large spoon of ice water. Again the products are reduced to a greasy crumb. The pulsating mode of the combine is ideal for this purpose.
The dough is collected into a lump, wrapped in a bag and put away in the cold for 40 minutes.
For the filling, pumpkin cooked until soft is combined with whole eggs, previously beaten until lightly foamy. Prepared spices are also added here. The products are mixed well. You can even beat them with a mixer. Lastly, condensed milk is added to the filling.
A “basket” with high sides is molded from the dough into a mold. A load of cereal is placed on it (on baking paper). The base is baked for 10-12 minutes in a hot oven. Then the cake is returned to the oven for another 6-7 minutes.
The sunny filling is poured onto the dough.

In a wide, deep bowl, mix all the dry ingredients specified in the recipe, except for spices. Cold water is poured into these components and a soft dough is kneaded. You can also use warm fat milk instead. The resulting dough is greased with a tablespoon of oil, covered with film and put away in a place where there are no drafts.
For the filling, coarsely grate fresh pumpkin and cheese. Onion cubes are fried in the remaining oil until softened. The prepared ingredients are combined. Seasonings and a pinch of sugar are added to them.
The dough that has begun to rise is divided into 2 parts, each of which is rolled out into a thin cake (7-8mm). The filling is placed in the center and the edges are pinched. Next, the cake is flattened with your hands into a thin pancake.

The pie is baked in the hottest oven for 15-17 minutes. Next, the treat is greased with butter and left to brew a little.

Step-by-step recipe from Yulia Vysotskaya

Ingredients: 320 g pumpkin, 1 apple, half a stick of butter, 2 eggs, 140 g granulated sugar, 220 g high-grade flour, 1 teaspoon each of cinnamon, honey, vegetable oil and baking powder.

Fresh pumpkin and peeled apple are grated on a coarse grater. Cinnamon, honey and a little sugar are added to them. Microwave the ingredients for 1 minute.
Grind the butter with the remaining sugar. Eggs are added to it.
The masses from the first and second steps are combined.
All that remains is to add flour and baking powder and pour the dough into the prepared pan.

The treat is baked for 40-45 minutes in a preheated oven.