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Anyone done a pumpkin pie without eggs?

post #1 of 10
Thread Starter 
I loooove pumpkin pie, but I'm curious if I can do it without using eggs?
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Viva Vegetarians!
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post #2 of 10
Yes. I use silken tofu, processed in a food processor or blender (processing it this way gets rid of the "beaniness" of the tofu) in place of eggs.
post #3 of 10
Thread Starter 
So that will act as a binding agent like the egg?
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post #4 of 10
I use this recipe:

Preheat oven to 350 degrees

Blend in blender:

2 cups pumpkin puree (1 can)
1 cup soymilk
3/4 cup brown sugar
3-4 tbsp cornstartch
1 tsp cinnamon
1 tsp vanilla
1/2 tsp (of each) ginger, nutmeg, salt
1/4 tsp all spice

Pour into crust (I either use a premade graham crust or make my own with EB and vegan graham crackers)
Bake 60 mins
Refridgerate overnight

This one is awesome as well (it's a pumpkin cheesecake):

http://blog.fatfreevegan.com/2007/11...heesecake.html
post #5 of 10
Quote:
Originally Posted by Veggieloaf View Post

So that will act as a binding agent like the egg?

Yes. In Fadeaway's recipe, the cornstarch does the same trick.
post #6 of 10
Yes, it's the only way I've ever made pumpkin pie. It's gooooooood!
"Yes! Live! Life's a banquet and most poor suckers are starving to death!" Auntie Mame
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"Yes! Live! Life's a banquet and most poor suckers are starving to death!" Auntie Mame
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post #7 of 10
you can easily substitute eggs in most recipes, pumpkin pie being one of them
i use this site as a guide (you'll have to scroll down a bit):
Quote:
Instead of 1 egg in baking, you can use...
  • 1 T Flax seeds ground with 3 T water
  • 1 Tablespoon (chick pea) or soya flour and 1 T water
  • 1 T arrowroot, 1 T soy flour and 2 T water
  • 2 T Cornstarch
  • 2 T Potato starch (Instant mash potatoes)
  • 2 Tbsp flour, 1/2 Tbsp shortening, 1/2 tsp baking powder and
    2 tsp water
  • 1/4 cup soft tofu blended with the liquid portion of the recipe
  • 1/2 large banana, mashed
  • 2 Heaping t Soy powder + 2 T water
  • 1/4 cup apple sauce (in sweet recipes)

Quote:
Originally Posted by fadeaway1289 View Post

I use this recipe:

Preheat oven to 350 degrees

Blend in blender:

2 cups pumpkin puree (1 can)
1 cup soymilk
3/4 cup brown sugar
3-4 tbsp cornstartch
1 tsp cinnamon
1 tsp vanilla
1/2 tsp (of each) ginger, nutmeg, salt
1/4 tsp all spice

Pour into crust (I either use a premade graham crust or make my own with EB and vegan graham crackers)
Bake 60 mins
Refridgerate overnight

This one is awesome as well (it's a pumpkin cheesecake):

http://blog.fatfreevegan.com/2007/11...heesecake.html

that's the recipe that came to mind when i read the thread title. so yummy
post #8 of 10
Thread Starter 
Quote:
Originally Posted by zirpkatze View Post

you can easily substitute eggs in most recipes, pumpkin pie being one of them
i use this site as a guide (you'll have to scroll down a bit):



that's the recipe that came to mind when i read the thread title. so yummy

Great thanks for the link!
Viva Vegetarians!
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Viva Vegetarians!
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post #9 of 10
Thread Starter 
I never thought of corn starch as a binding agent. That's very interesting. My only thing is, that I am trying to eliminate processed starches/sugars. Of course, if I want to eliminate animal products, I may have to make some concessions too. Thanks all for your replies.
Viva Vegetarians!
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Viva Vegetarians!
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post #10 of 10
I made a pumpkin pie from the book the joy of vegan baking and it was perfect was tofu, pumpkin, brown sugar and syrup w/ spices and I made a pecan crust too cuz I looked at the ingredients for pre-made crusts in stores and it was all just so gross w/ hydrogenated oils and processed ingredients
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