Photo by Akia Scott
Ingredients
- 1 frozen pie shell (made without animal fat—lard)
- 1 ½ tbsp EnerG Egg Replacer
- 6 tbsp water
- 2 cups pureed pumpkin
- 1 can (14oz) sweetened condensed milk
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp powdered ginger
- ½ tsp salt
Directions
Preheat oven to 425° F.
Set pie crust on cookie sheet. In a large mixing bowl, combine egg replacer and water. Blend on low speed, or whisk by hand until well combined. Add pumpkin puree, condensed milk, spices, and salt. Mix until well blended. Pour into crust. (Tip! At this time you can cover pie crust edges with foil to prevent over-browning) Bake 15 minutes then reduce temperature to 350° F. and bake for 30 minutes more, or until a knife inserted 1-inch from the edge comes out clean. (If desired, remove foil during last 10 minutes of baking to achieve a deeper brown on the crust.) Cool in pan on wire rack. Serve warm or cold.
Butternut Squash Pie
Make pie as directed, substituting the pumpkin puree with butternut squash puree.