Eggless Pumpkin Cake With Condensed Milk

Eggless Pumpkin Cake With Condensed Milk – Eggless Pumpkin Pie with Sweet Buttermilk is the easiest and best you’ll ever need. It has a delicious crust filled with good spices, soft, buttery and eggless. Add the spicy creamy whipped cream for a real treat! A must make for Thanksgiving, the holidays, or when the craving strikes!

I’m sharing how to make a homemade cake with sweetened condensed milk, condensed milk, and pumpkin spice using store-bought flour.

Eggless Pumpkin Cake With Condensed Milk

Looking for a simple pumpkin pie to bake for Thanksgiving or the holidays? Try this easy eggless recipe using the ingredients from the recipe.

Reverse Caramel Slice (vegan)

Made with store-bought ingredients, buttermilk, and sour milk, this cake is delicious with a perfect crust and rich, creamy texture.

This is a great pumpkin dish that is simple, easy, and can be made ahead of time to share with family and friends at Thanksgiving, a party, or a potluck.

If you are looking for more pumpkin recipes without eggs then try Streusel cake, and Pumpkin halwa (pudding).

Sweetened Condensed Milk Pumpkin Bread

Pies usually contain eggs but I am sharing an eggless version of the pie using sour milk.

To keep it simple and easy, instead of making a scrub I use a pool sponge and a store bought one.

Unwrapped crust- I use store bought crust (from Trader Joe’s) which makes it easy and convenient. Just be sure to refrigerate the store-bought crust before making the pie. You can make a crust or replace it with a gluten-free crust.

Eggless Pumpkin Cheesecake

Pumpkin Puree- I like pureed pumpkin and pureed fresh pumpkin for this recipe because it gives consistent results and is a time saver. I use Libby’s Pumpkin.

Sweetened condensed milk- This star ingredient works as a sweetener and egg substitute. It makes pumpkin pie buttery, sweet, and delicious!

Cornstarch – It is used in whole milk as an egg substitute and to thicken the filling without changing the taste. You can also substitute tapioca or corn flour.

The Best Eggless Pumpkin Cake

Pumpkin Spice – You can easily find pumpkin spice at grocery stores or online. It is a mixture of ground cinnamon, nutmeg, ginger, nutmeg, and allspice. I use this to bake a cake with cream filling.

Powdered sugar: Also known as sugar. It is a sweet cream. This sugar is in powder form and is easy to add to the cold as it helps stiffen the whipped cream.

1 – Download the store bought shell. If not adjusted properly, it may break during operation. Rotate and flatten the pieces using pins. You can also cut and seal any holes or sections. Remove the top layer of skin (if any).

Crustless Pumpkin Pie With Condensed Milk

2 – Place the tractor shell on top of the plate so that it is centered. Push the peppers into the baking dish to fill all sides and seal the dish. Remove the extra crust from the sides.

3 – Trim the edges (see video) to make them look better or leave them as they are, the choice is yours. You don’t have to cut the bread or bake it blindly.

4 – The pumpkin crust and pie crust are ready! Stay tuned as we fill it up

Ingredient Pound Cake (no Butter Or Oil)

5 and 6 – In a large mixing bowl, add all the pie filling ingredients – powdered sugar, whole milk, pumpkin spice, salt, cornmeal, and vanilla extract.

12 – Transfer the dish to the oven and bake for 15 minutes at 425 F then reduce the oven temperature to 350 F and bake for another 45-50 minutes.

To test if the pumpkin pie is ready, place the cake and the center should be small. Insert a knife into the center of the pie again, it should come out clean. The filling will continue to set as it cools.

Easy Eggless Pumpkin Dump Cake

You can make homemade ice cream using a stand mixer or a hand mixer. I used a blender for this recipe and the instructions are below. Please see here for mixing instructions

13- In a large mixing bowl add cold oil and beat the oil using a hand mixer. Start at a low speed and gradually increase the speed. Beat for a few minutes or until you get a thick paste.

15- Give the mixture a quick stir so that the sugar dissolves when you start mixing by hand. Start again on low speed and beat for another 2-3 minutes or until you see the cream thicken and hold its shape (or form stiff peaks).

Atta Cake (eggless Wheat Cake With Jaggery)

16 – The pumpkin spice cream is ready! When serving, you can cut the cream from the fat or transfer it to a bag with a nozzle.

Slice and serve eggless pumpkin bread with a dollop of homemade curry cream and a generous dollop of pumpkin spice on top. Or add vanilla cream. Either way, it’s delicious!

Cover leftover eggless pumpkin with plastic wrap or foil or store in an airtight container in the refrigerator for up to 5 days.

Sweetened Condensed Milk Pumpkin Pie

You can freeze this cake for up to a month. To refrigerate, double wrap the pie in plastic wrap and store in an airtight container or rewrap in aluminum foil to prevent frosting. Cool completely before serving.

Use a good quality 100% pure pump to fill. I don’t want to use pumpkin filling in this recipe.

Remove the store-bought bottle before use. This will prevent it from breaking and make it easier to work with.

Healthy Pumpkin Pie Without Evaporated Milk

To make pumpkin milk dairy-free, replace whole milk with non-dairy milk with cocoa milk.

If the crust is browning quickly, you can seal the sides or use a pie plate to prevent it from browning.

To prevent it from coming out of the pumpkin shell, don’t overdo it! Follow the time mentioned in this recipe. Bake at 425°F then 350°F. Lowering the temperature helps it cook better and prevents it from cracking. Remove the cake while the center is still small. As the pie cools, the center will finish cooking and harden.

Eggless Vanilla Cake Recipe

In short, you can use cold whip (purchased). You can also add a pinch of pumpkin spice to taste.

No, you don’t need to blind bake the crust for this recipe. Just pour the pumpkin filling into a non-stick pan and bake in the oven.

The cake is ready when the filling turns dark and brown and the crust is golden brown. To test if the pumpkin crust is ready, place the cake and the center should be thin or a knife in the middle of the leaf, it should come out clean. The filling will continue to set as it cools.

Pumpkin Pie Crumble Bars (gluten Free)

Yes, you can make this cake 1-2 days in advance. Cover completely and store in plastic wrap in the refrigerator.

Pumpkin spice is readily available at grocery stores and online. If you don’t have it, you can make it yourself by mixing 1 teaspoon of cinnamon, ¼ teaspoon of cinnamon, ¼ teaspoon of cinnamon, ⅛ teaspoon of cinnamon, ⅛ teaspoon of whole.

I hope you enjoy this Eggless Pumpkin Pie recipe!! If you try this recipe, please rate it by clicking the star⭐️ on the recipe card. Thank you❤️! You can also follow me on Facebook and Instagram to see what’s in the kitchen!!

Gluten Free Tres Leches Cake (dairy Free & Grain Free With Vegan Option)

Eggless pumpkin pie with buttermilk, pumpkin pie crust and store-bought cookie crust is the easiest and best pie you’ll ever need. It has a delicious crust filled with good spices, soft, buttery and eggless. Add whipped cream – a must have for Thanksgiving, the holidays, or whenever you’re craving it!

Use a good quality 100% pure pump to fill. I don’t want to use pumpkin filling in this recipe.

I use store-bought fruit juice (from Trader Joe’s) for this cake. I also tried the Pillsbury one and it didn’t work. Just make sure to cool the refrigerator completely before using it. This will prevent it from cracking and splitting and is easier to work with.

Pumpkin Icebox Cake Recipe

To make pumpkin milk dairy-free, replace whole milk with non-dairy milk or sweetened coconut milk.

In short, you can skip making the old cream and use frozen whip (store bought) instead. You can also add a pinch of pumpkin spice to taste.

Calories: 363 kcal Carbohydrates: 60 g Protein: 6 g | Fat: 12 g | Total fat: 6 g | Fat content: 1 g | Total fat: 4 g | Cholesterol: 23 mg | Sodium: 159 mg | Potassium: 331 mg | Fiber: 2 g | Sugar: 44 g | Vitamin A: 8454 IU | Vitamin C: 4 mg | Calcium: 171 mg | Iron: 2 mg vegan cake is easy to make with just a few ingredients. Electric mixers are mixed in one bowl and require no

Pumpkin Magic Cake

Location:

Share :