Eggless Pumpkin Pie With Good Day Biscuit Crust

pumpkinPie

Yeah you read it right –  pumpkin pie with good day biscuits crust. Kiddo is a big time pumpkin fan. He loves it in the pie, in the soup and even in sambhar. I have posted more than 10 pumpkin recipes so far (more than Brinjal) but pie is something that I have always missed. It’s because the pie never got a chance to come in front of the camera. Finally this time I had to prep the kiddo and clicked the pictures. Usually we need to let the pie sit for at least 2 to 3 hours after baking so that it gets firm. I prepare it in the night and leave it overnight. This time it didn’t go as planned and I baked in the evening and kiddo was behind me wanted it right away and I let it sit for only half an hour so that I can take pictures and serve it.

Preparing the crust and the pumpkin puree is the hardest part in the pumpkin pie. Once you have them both then it’s just the assembling part. I started making these Biscuits crust for cheese cakes and followed the same for this pie recipe too. (Err I haven’t posted my cheesecake yet.)I have tried making crust with both Parle-G and Good Day. Both turned out pretty well. Also whenever I make soup I reserve some for the pie if not I got for the store bought puree. I know this is not the traditional version but for the pumpkin lover at home I can whip this up quickly.

 EgglessPumpkinPieWithGoodDayBiscuitCrust    

Here is my version of pumpkin pie recipe

  • Good day biscuits – 2 packets
  • Pumpkin Puree – 1 can 16 oz.
  • Condensed milk – 1 can 14 oz.
  • Corn starch – 2.5 tbsps.
  • Pumpkin Spice – 1 tbsp.
  • Molasses or honey – 2 tbsps.
  • Oil for greasing

Steps:

  • Crumble down the biscuits and pulse them into coarse powder. The texture will resemble like corn meal.

EgglessPumpkinPieWithGoodDayBiscuitCrust

  • Now mix the molasses or honey and press them in the oil greased pie plate. I don’t bring it on sides like the traditional one. Only upto ¼ of the side like below.

EgglessPumpkinPieWithGoodDayBiscuitCrust

  • Keep it in the fridge and let it sit for 30 minutes.
  • Meanwhile preheat the oven to 350 degree F.
  • Now mix the condensed milk, pumpkin puree, corn starch and pumpkin spice and incorporate them well.

EgglessPumpkinPieWithGoodDayBiscuitCrust

  • After 30 minutes take out the pie plate with the crust and pour this mixture slowly.

EgglessPumpkinPieWithGoodDayBiscuitCrust

  • Now bake them for up 45 to 50 minutes.

EgglessPumpkinPieWithGoodDayBiscuitCrust

  • Let it cool for at least 2 to 3 hrs and that’s it. Pumpkin pie is ready.
  • Serve it with some pecans and whipping cream.
Eggless Pumpkin Pie With Good Day Biscuits Crust
Serves 8
Thanksgiving favorite dessert - Pumpkin pie but this is the eggless version with good day biscuit crust.
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Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Ingredients
  1. Good day biscuits – 2 packets
  2. Pumpkin Puree - 1 can 16 oz.
  3. Condensed milk – 1 can 14 oz.
  4. Corn starch – 2.5 tbsps.
  5. Pumpkin Spice – 1 tbsp.
  6. Molasses or honey – 2 tbsps.
  7. Oil for greasing
Instructions
  1. Crumble down the biscuits and pulse them into coarse powder. The texture will resemble like corn meal.
  2. Now mix the molasses or honey and press them in the oil greased pie plate. I don’t bring it on sides like the traditional one. Only upto ¼ of the side like below.
  3. Keep it in the fridge and let it sit for 30 minutes.
  4. Meanwhile preheat the oven to 350 degree F.
  5. Now mix the condensed milk, pumpkin puree, corn starch and pumpkin spice and incorporate them well.
  6. After 30 minutes take out the pie plate with the crust and pour this mixture slowly.
  7. Now bake them for up 45 to 50 minutes.
  8. Let it cool for at least 2 to 3 hrs and that’s it. Pumpkin pie is ready.
  9. Serve it with some pecans and whipping cream.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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