Easy Eggless Pumpkin Pie with Fresh Pumpkin

Give this a taste, because it is killer. I can't tell you, the spices are just exploding in my mouth. It's sweet, it's savory, I'm really excited. Hi there and welcome to my kitchen. Today I'm going to show you how to make pumpkin pie with no eggs. A typical pumpkin pie is loaded with eggs and heavy cream. Yet when I want to make a dessert, I want something simple and healthy. My eggless version is a super hit. It's a crowd favorite that checks all the boxes and it's really easy to make. So let's make this. I'll show you exactly how to do it, step by step. So the first thing we're going to do is make the crust. If you prefer, you can purchase a crust. But to make it from scratch is actually surprisingly simple, particularly if you have a food processor. Now if you don't have a food processor and you still want to make it from scratch, then you'll need one of these guys here. This is called a pastry cutter or a pastry blender. The shape is such that it fits in a bowl. So you would be able to cut the butter in the bowl by rocking it back and forth. So to prepare for the crust, basically it's flour, butter, water, and salt. That's it. The first step is actually to add the salt to dissolve it into the water. And then we're going to refrigerate the water to get it cold. And same thing with the butter, we're going to cube the butter into pieces and refrigerate it and keep it cold. So the first thing is to add in that flour and also the butter. Place on the lid. And you really want to pulse. So see how there's still a large piece of butter here? You don't want to have a chunk this big, so we're going to pulse again. So next we're going to add in five tablespoons of water. That is probably enough water. So it's very shaggy, but it's also a little bit wet. You're just bringing everything together. Okay, so the next step is just to take some plastic wrap and wrap that up. And we're going to place this in the fridge for about one hour. Okay, so we have that dough that we brought out of the refrigerator. So you want to dust your surface with flour. Dust your dough. Now the reason it needs to be in the fridge is so that you can keep that butter cold. The little pieces of butter, when it bakes in the oven, actually create pockets of moisture and flakiness in the dough. Okay, so at this stage you want to add a little bit of extra flour in there. Make sure that it's evenly covered. I'm going to actually turn it over and make sure that the other side is also equally spread. This is going to ensure that the dough does not stick. It's coming out very easily. I've measured a size that's going to fit nicely into the crust. Fold the dough into a half and then into a quarter. Place that center edge there right in the center of your pie crust. Open it up and it's in. You see how easy that was? And then I like to roll under. So I'm just going around rolling the extra dough under. So at that stage we're going to get a fork and give it some shape and texture. The next stage is going to be blind baking. You want to take parchment paper, place it over top, and you want to have something like this to use as a baking weight. So we're going to put this in the oven at 375 degrees for 10 to 15 minutes until we start seeing the edges of the crust turn lightly brown. Next up is the pumpkin. You can use a fresh pumpkin for this recipe or you can use canned pumpkin. So the first thing is to get out the biggest knife that you have. We're going to cut off this end. Again, with a big knife, cut it right in half. So next you want a big spoon, not a tablespoon, but a serving spoon. And then you're going to hold it again and just go around the edges. Now I can go a little bit deeper in there. Now it looks like I'm going to get... Isn't that awesome? Now I can go in again and get the remainder. All right, so we're going to place the pumpkin into the steamer. This guy's going on the stove. I'm going to bring it up to a boil, then reduce it down to a simmer, and cook it for 15-20 minutes until the pumpkin is soft. Okay, so it's been about 20 minutes. When you put a knife into the skin, it should go in easily and come out easily. And then just let them cool before we can scoop out the flesh and use it for this pumpkin pie. And you're just going to scoop out the flesh. Beautiful pumpkin flesh. Now we still need to do something with it, and that is to blend it. So this is one of my favorite kitchen tools. It's an immersion hand blender. And I'm just going to put it into the pumpkin and turn it on. I'll blend it just a little bit more, and then we will use it to make the pie filling. Okay, so our homemade pumpkin gave us about a cup and a half, and we need two cups for this recipe. Okay, so we've got the two cups of pumpkin puree, and the next thing is sweetened condensed milk. We are going to pour it in here. Oh yeah. One teaspoon of cinnamon, half a teaspoon of freshly grated nutmeg. That was the ginger powder. And then quarter teaspoon ground cloves. We're actually going to do a pinch of pepper. And I almost forgot the salt. So I'm going to stir this first with a spoon. Okay, so now it's time to put the pie filling into the crust. This goes into the oven. Let's set a timer for 35 minutes, and then we'll check it. Okay, so it's been about 40 minutes, and we're going to check it. Isn't this beautiful? So let's cut into it and see just how crispy it is. Really, it is so crispy. You've already seen how flaky that pie is. I just wish that you could smell it because the scent is literally intoxicating. Does this get any better? I think we should give it a taste. What do you think? That's exactly what I want in a dessert. It's not too sweet. I want that experience of dancing flavors in my mouth, enhanced by the sweet taste. And I get all of that in this pumpkin pie. And I just love that we got that beautiful browning on the bottom. This could not have turned out better. And you know, every time I make it, it just gets better and better. I can't wait to make this for the holidays again and share it with more people. And I hope that you will do the same. Thanks so much for watching this video. If you enjoyed this recipe and would like to see more recipes like this, make sure that you like and subscribe right now. And I will see you in the next video. Bye for now.