|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:
|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.