Egg-free Creamy Pumpkin Squares Recipe: A Chef Shares Her Secret for Egg-free Baking by Mareya Ibrahim
A once staple kitchen item, eggs have now become a luxury many people can't afford. The cost of a dozen eggs in the U.S. has risen over 59 percent year over year, according to a report that tracks food price outlook by the U.S. Department of Agriculture (USDA). In December 2022, eggs were the most expensive among food items. In some states, like California, egg prices are as high as $7 for a dozen, up from $4.83 at the beginning of December and $2.35 at this time last year.
Before we get into my delicious egg-free recipe for pumpkin dessert, let's talk egg substitutes. I am not a fan of "artificial" substitutes for eggs that use cheap oils. I’m always concerned about food that has words that don’t describe any food found in nature, foods that contain GMO, soy and anything that is highly processed. That being said, there are some good alternatives to eggs like using organic tofu or garbanzo beans for scrambled eggs where it’s just one ingredient, nothing else added and minimally processed. These are both cost effective and healthy for you.
Right now I’m doing a lot with aquafaba, the liquid from cooked beans. It makes an ideal foam when whipped that can go in a Pisco sour or fold into a meringue and can be a great substitute for eggs in baked goods in particular. I also like organic tofu and garbanzo beans as an alternative. I have a fantastic pumpkin pie I’ve been making for over 25 years that uses soft organic tofu instead of eggs and no one ever knows.
As a rule of thumb, I use 3 tablespoons of aquafaba per egg. If you are making a meringue or something that needs body, I do recommend adding cream of tartar to the aquafaba so your baked goods don’t collapse, approximately 1/8 teaspoon per 3 tablespoons of aquafaba, give or take.
Try my recipe for egg-free pumpkin squares and don't worry about those egg prices today.
Prep Time: 10 minutes
Cook Time: 1 hour and 8 minutes
Total Time: 1 hour and 18 minutes
- 1/3 cup gluten-free rolled oats
- 8 low-fat gluten-free graham crackers
- 2 tablespoons aquafaba (liquid from garbanzo beans)
- 18 ounces lite extra-firm organic tofu
- 2 cups canned or aseptic-packed pumpkin
- 1 cup nonfat vanilla coconut yogurt
- 2/3 cup monkfruit sweetener (or alternative natural sweetener)
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Here's how to make it:
- To make crust, in a food processor, combine graham crackers and oats and process to a fine crumb. Add aquafaba until well incorporated. In a nonstick 8x8-inch baking pan, press crumb into bottom and bake in a preheated 350-degree F oven for about 8 minutes or until firm to the touch. Remove from oven.
- To make filling, drain tofu and place in a food processor. Process until smooth. Add remaining filling ingredients. Process until well blended. Pour onto crust and bake for about 1 hour or until a toothpick comes out clean. Remove from oven and chill until firm.
- Cut into 2 1/2-inch squares and top with whipped topping (we love TruWhip or Coconut Whip) and a dusting of cinnamon.
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Related Products on Amazon We Think You May Like:
Gluten-free Rolled Oats $3 & Up
Gluten-free Graham Crackers $4 & Up
Garbanzo Beans $1 & Up
Can Pumpkin $2 & Up
Monkfruit Sweetener $6 & Up
Vanilla $4 & Up
Pumpkin Pie Spice $3 & Up
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