{"id":309558,"date":"2025-11-21T21:11:36","date_gmt":"2025-11-21T21:11:36","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/the-most-delicious-vegetarian-pumpkin-pie-baked-eggless-a-winner\/"},"modified":"2025-11-21T21:11:36","modified_gmt":"2025-11-21T21:11:36","slug":"the-most-delicious-vegetarian-pumpkin-pie-baked-eggless-a-winner","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=309558","title":{"rendered":"The Most Delicious Vegetarian Pumpkin Pie – baked & eggless, a winner!"},"content":{"rendered":"


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\u201cSometimes I wake up in the morning thinking about pumpkin pie.\u201d Damien Echols<\/strong><\/p>\n<\/blockquote>\n

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\"Most<\/figure>\n<\/div>\n

The most delicious vegetarian Pumpkin Pie, the best I\u2019ve baked to date, probably the easiest filling ever with fresh pumpkin<\/a><\/strong> puree. This eggless pie was a 10\/10, the buttery pastry from scratch a winner too. That quote above by Damien Echols<\/strong> truly reflects my sons\u2019 thoughts these past mornings as fall arrived, just what inspired me to bake this pumpkin pie<\/em>.<\/p>\n

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I\u2019ve baked several pumpkin pies<\/a><\/strong>\/tarts every fall over the years for Thanksgiving, yet rarely since I stopped baking with eggs. It\u2019s been years since I baked this very delicious Dulce De Leche Pumpkin Walnut Quinoa Tart<\/a><\/strong> in 2018, almost forgot about it. That tart was to celebrate the walnut harvest festival<\/a><\/strong> in California with California Walnuts India<\/a><\/strong>, a visit to the orchards<\/a><\/strong> that completely changed the way I connected with walnuts<\/a><\/strong>. <\/p>\n

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\"Dulce<\/figure>\n<\/div>\n

An eggless<\/a><\/strong> or vegetarian pumpkin pie<\/a><\/strong> seems daunting at first, a recipe I often think wouldn\u2019t work well enough or set enough for the true pumpkin pie feel. The other thing that concerns me is making a vegetarian or rather egg free<\/a><\/strong> pumpkin pie<\/em> with fresh pumpkin<\/a> puree<\/strong> as there are loads of comments on different recipes that said it just isn\u2019t the same as canned pumpkin puree.<\/p>\n

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Well I\u2019m glad to report that I had no problem whatsoever with fresh pumpkin puree<\/a><\/strong>. I was fortunate enough to find a butternut squash here locally, so I used half of that and half of our regular Indian yellow pumpkin or peela kaddu <\/em> as it is locally referred to. I love that our local \u2018peela kaddu<\/em>\u2018 is available year round, is less that an quarter of the price of the butternut squash and works just as well! Also, the filling has just a clutch of normal pantry ingredients, no condensed milk or agar agar etc. Cornflour or corn-starch {depending on where you live<\/em>} helps the pie to set to the right consistency and I was quite chuffed at the neat slices! More about the eggless pastry and one of my favourite tart tins<\/a> later!<\/em><\/p>\n

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One bite down and all my fears vanished!<\/em> Say hello to the best pumpkin pie ever, the only involved part of the recipe is the pastry from scratch and perhaps roasting the humble pumpkin<\/a><\/strong>. I honestly really immersed myself in both and enjoyed this very much. That rewarding taste on the other side made it all so worthwhile. The great thing is that you can break up the process over a couple of days, and then it feels like no work at all.<\/p>\n

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\"Fall<\/figure>\n<\/div>\n

Autumn is here and at the risk of repeating myself each time the season changes to a new one, this has to be my favourite season and the lines by Charmaine J. Forde couldn\u2019t have captured it better \u2026 \u201cI am falling in love with autumn, the smell of warm cider, the orange color leaves, pumpkins everywhere, and the crisp breeze.<\/em>\u201d. <\/p>\n

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The pastry<\/a><\/strong> was a great surprise. The Easy Flaky Butter Pie Crust recipe on Inspired Taste<\/a><\/strong> has great reviews and is my best one yet. This pie used 2\/3 quantity since I was making a single crust 8\u2033 pie, so I\u2019ve squirrelled away the remaining 1\/3rd, saving it for another bake soon. The recipe is definitely a keeper, and with just flour, butter, water, salt and sugar, it results in a rich, buttery, delicious crust!<\/p>\n

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As for the tart tin<\/a><\/strong>, it\u2019s another great online find, a tin I\u2019ve used last year for this Eggless Strawberry Frangipane Tart. I absolutely love the whimsical, fluted edges<\/a>, somewhat different from all my other tart tins<\/em>, one that works beautifully for baked pastry shells. I also love the quality, the finish and how sturdy this baking mould<\/a><\/strong> feels. <\/p>\n

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I\u2019ve always believed that tarts and pies<\/strong><\/a> <\/strong>make for great desserts<\/a><\/strong>, offer endless possibilities and wish they found a place on the tea table or dessert table more often. I have a ton on these on the blog, in my cookbook<\/a><\/strong> and on Instagram<\/a><\/strong>. <\/p>\n

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The possibilities are infinite<\/a>, the flavour combinations mind boggling. Think tiramisu tart, cheesecake tart, Biscoff tart, salted caramel tart and so many more. Getting back to pumpkin<\/a><\/strong>, this Walnut Chocolate Pumpkin Tart<\/strong><\/a>\u00a0is another great combination. Wholegrain & eggless, it\u2019s packed with healthy delicious walnuts. The recipe<\/a><\/strong> can go vegan<\/a><\/strong> with a few changes, so if chocolate<\/a><\/strong> is something you\u2019re looking for this Thanksgiving, this might be a good idea.<\/p>\n

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\"Walnut<\/a><\/figure>\n<\/div>\n

Of course, if you\u2019re looking as staying traditional, I\u2019m quite pleased to add this vegetarian Pumpkin Pie to my list of favourites, hopefully to yours too<\/em>. With fall here and Thanksgiving<\/a><\/strong> round the corner, there couldn\u2019t be a better time to try this tasty vegetarian Pumpkin Pie! <\/p>\n

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\"Eggless<\/div>\n<\/div>\n

Delicious Vegetarian Pumpkin Pie<\/h2>\n

Simple & very delicious vegetarian Pumpkin Pie with the easiest filling ever using fresh pumpkin puree. This eggless pie was a 10\/10, the buttery pastry from scratch a winner too. A store bought pie shell and canned puree will get this into the oven in 5 minutes, that simple!!<\/span><\/p>\n

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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>1 hour<\/span><\/span> hr<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Chilling overnight <\/span>8 hours<\/span><\/span> hrs<\/span><\/span><\/p>\n

Total Time <\/span>9 hours<\/span><\/span> hrs<\/span> 50 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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Course <\/span>Dessert<\/span><\/p>\n

Cuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n<\/div>\n

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