Eggless Pumpkin Pie-Fall Food Friday Collaboration with Moss Family TV скачать в хорошем качестве

Eggless Pumpkin Pie-Fall Food Friday Collaboration with Moss Family TV

You'll never miss the eggs when you have a slice of this pumpkin pie. It's delicious and whatever your reason for not eating eggs, this is a fabulous alternative to a custard style traditional pumpkin pie. I already have a video of this recipe, in fact, it was the very first video I filmed. I didn't have a tri-pod for my phone so I was trying to film, talk and hold the phone with one hand while stirring with the other. For some people that may be easy, but not for me. LOL. The foil also stuck to the top of the pie making it not very pretty. I had a few splits with this new pie video, on the top of the pie, but nothing that you can't cover up with whipped cream. Hopefully, this video, after and year and a half of practice, is a little, or a lot better. I hope you try this. Enjoy! Pumpkin Pie (Eggless) from Cooks.com 2 C. Pumpkin (16 oz. can) 2 C. milk 3/4 C. brown sugar 1/2 tsp. cinnamon (I used pumpkin pie spice and liked it a lot) 3 T. cornstarch 1/2 tsp. lemon extract (I've always used lemon juice) Pinch of salt Add salt, cinnamon and cornstarch to pumpkin. Stir and add sugar, then milk. Bake in unbaked pie shell and serve with whipped cream. Bake at 450 degrees for 10 minutes. Lower to 350 degrees for 1 hour. Optional-Omit 1 C of milk and the brown sugar and replace with 1 can of Eagle Brand sweetened condensed milk.    • Eggless Pumpkin Pie-My very first video