How to Subsititute an Egg in Pumpkin Pie
Pumpkin pie is a custard-based dessert requiring egg to thicken and set properly. When baking a pumpkin pie without eggs, an alternative thickener helps ensure it will not be a runny mess after the final baking and cooling. Understand how to substitute eggs to achieve the best results in pies. Baking times and temperatures do not change when eliminating eggs in recipes. Many options exist for egg substitutes when baking pumpkin pie. Select the option that works best for your diet and flavor preferences. Does this Spark an idea?
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Things You'll Need
- Yolk-containing egg substitute
- Ground flax seeds
- Applesauce
- Pureed squash
- Cornstarch
- Mashed banana
Instructions
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Select a yolk-containing egg substitute. Using egg whites alone will produce a soft pie that does not fully set. Measure the egg substitute to the equivalent of the number of eggs in the recipe and add it to the pie filling when the recipe calls for eggs. Most egg substitutes are 1/4-cup per egg.
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Blend 1 tablespoon of ground flax seeds with 1/4-cup of warm water for every egg required in the pumpkin pie recipe. Flax seeds become a thickening agent when soaked in warm water.
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Measure 1/4-cup of applesauce or pureed squash plus 2 tablespoons of cornstarch for every egg to be replaced in the recipe.
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Use 1/4-cup of mashed banana per egg if desired, but the banana flavor may negatively impact the final flavor of the pie.
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Tips & Warnings
Slightly increase the spices in the batter when using egg substitutes.
