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| My success story! |
There are a variety of egg substitutes, from mashed banana, potato and pumpkin, to corn starch, applesauce and oil. Different ones work better for different recipes.
Last year, I made pumpkin pie with applesauce instead of egg. Below is the resulting pumpkin-pudding-in-a-crust:
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| My epic pumpkin pie fail! |
For Labor Day, I tried again using the one pumpkin I successfully grew in my garden and combined a Libby's Famous Pumpkin Pie recipe and this egg-free, milk-free recipe from Kids with Food Allergies website.
And here's how it turned out:
It was beautiful and stood up perky and proud. Everyone raved about it and said it was the best pumpkin pie they'd ever eaten. I'd have to agree. It was really good, nice consistency, great flavor, nobody would know it didn't have egg.
And here is the combined recipe:
Egg-free pumpkin pie
2 cups canned pumpkin (2 cups fresh and mashed in my case)
3/4 cup granulated sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1-1/2 cups evaporated milk
6-1/2 Tbsp corn starch
Preheat oven to 375 degrees. In a medium saucepan, combine all ingredients. Cook over medium heat until the mixture begins to thicken, stirring constantly. Pour into pie crust. Bake 30 minutes or until firm. Cool on wire rack.
It's important, I think, to watch it close and bake longer if it needs it, or increase or decrease the temperature. The Libby's recipe says bake at 425 for 15 minutes and then reduce to 250 for 40 to 50 minutes. But the corn starch one has already been cooked some on the stove and doesn't have the same requirements.
It takes a little while to make sure it is baked properly, but if you have an egg allergy, it is so worth it.
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That looks delicious!! Mmmm...pumpkin. One of the best things about fall! :)
ReplyDeleteI agree! Pumpkin is so good and versatile, and people just think of it for jack-o-lanterns!
DeleteThis looks very good! Brady is lucky to have a mom who's trying to make things he can eat along with everyone else.
ReplyDeleteThanks! I can't imagine not doing that. It would be so sad to see everyone eating something good and not be able to have any. Anything I cook to bring somewhere is egg-free and you know, most everyone we know accommodates him too, which is so nice.
DeleteIt looks delicious. We don't have any one with egg allergies but may have to try this just because it looks so good and you said it was the best.
ReplyDeleteThanks for sharing
If you do, let me know how it turns out!
DeleteI know the frustration of experimenting with recipes to take the allergens out and ending up with stuff that is not at all what you had hoped! Love that you made a wonderful egg-free recipe. If I could find a substitute for the condensed milk (since my son is allergic to dairy as well as eggs) I would love to try this out.
ReplyDeleteOh, if you click on the link in the post to the Kids with Allergies page it has the recipe milk-free too! You can do it! If you do, let me know.
DeleteThe picture of your first attempt kinda made me frown! But I'm happy that your next attempt worked out so well and looks yummy!
ReplyDeleteHa ha! It made me frown too!
DeleteI love hearing moms make things special for their kids with allergies. That way they can still enjoy the Yummies! Good job! It looks delicious!
ReplyDeleteThanks, Jill. I think it means a lot to my boy that I do that. In fact the other night I was out of milk to dip fried okra in and I said, "Brady, would you be offended if I made it dipped in egg." "Don't do that!" he said. So I made him a deal, I'd find something else to dip it in (hubby's idea was a beer batter with beer and corn starch) and he'd eat some of it, which he did :)
DeleteI'm so glad you found a recipe that works! I'm always impressed with those who can bake - I was not gifted in that area. :)
ReplyDeleteThanks, Michelle. I'm not the best baker in the world, but I just keep trying :)
DeleteThat's great you found a recipe that works. I can't imagine how hard that would be to find substitutes for eggs. Your fail picture made me laugh. That looks like a pie fail I had a few years ago. Banoffee pie -- so good, but it was a huge huge huge mess. I still haven't gotten the courage to try it again.
ReplyDeleteWell, it's not as hard as other things maybe as I have found lots of different ones. The key is figuring out which one works best in a particular recipe based on the binding properties, liquid and flavor. Gives me a good challenge :) And I totally had to google banoffee pie.
DeleteWow! It looks great! It's wonderful that you made the effort to find an egg-free recipe!
ReplyDeleteThanks, Roshni. I've made so many things egg-free that people are surprised about.
DeletePumpkin pie has ALWAYS been a favorite of mine!! ALWAYS! Mmmmmmmmmmmm! But I haven't eaten it in years thanks to all my intolerances/allergies! :(
ReplyDeleteGiGi, maybe check out that food allergies website. They have some really good allergen-free recipes. It's so hard when you can't eat your favorite things!
DeleteGoing to share this with my sister who doesn't eat eggs! Thanks for sharing at the hop, Steph. :)
ReplyDeleteOh good! I hope she likes it! I made an egg-free butternut squash pie that was also good.
DeleteThanks for sharing the good and the sad... the epic fails are always funny. Glad you found a way to make it work.
ReplyDeleteStopping by from Good Tastes Tuesday! Thanks for coming by and linking up this week. http://www.sherrylwilson.com/good-tastes-tuesday/
Thanks, Sherryl! Yes, it was a funny fail and my wonderful family ate it anyway and said, "Oh, it tastes good!" Ha!:)
DeleteThis looks so good! I can't wait to try it! Thank you for sharing your recipe with me! :)
ReplyDeleteIf you try it, let me know how it turns out! I'd love to know!
DeleteI love anything with pumpkin! Thanks for linking up to Good Tastes Tuesday. See you next week!
ReplyDeleteThanks, Jill! Thanks for stopping by!
DeleteOh wow that one looks like soup but hey you figured it out. Do you use flax seed as an egg substitute when baking?
ReplyDeleteYes, pumpkin soup, LOL. But, trial and error, trial and error. I have not yet used flax seed though I have read many times that you can. So far I have used applesauce, pumpkin, corn starch and oil as substitute. There are so many I have read about I have yet to try.
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