Oriana’s Thoughts On The Recipe
Holy moly, you guys…Thanksgiving is around the corner, so I figured it was necessary to share a little pumpkin treat again here on the blog! I love to make and eat pie. There is just something about that flaky crust that I can’t get enough of. If you love making/eating pumpkin pie as much as I do, be sure to save this recipe for the holidays! This Easy Eggless Pumpkin Pie is rich, smooth, spiced, and tastes incredible. It may look like a traditional pumpkin pie, but there are no eggs in there. I love the way it came out and how super easy it is to make. It’s perfect for anyone with an egg allergy or intolerance. This easy eggless pumpkin pie is a must-make for the holidays! It will definitely be on my table for the holidays, and I hope it will be on yours, too.
Ingredients You’ll Need & Notes
Amounts are included in the printable recipe below (scroll down). You’ll need:
Unbaked pie crust: You can make your own pie crust following my How to Make Pie Crust from Scratch or use a store-bought. Sugar: You will need regular granulated sugar and light brown sugar. Note: I do not recommend reducing the amount of sugar as it will change the texture of the pie. Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice and is easily found in most American grocery stores. If you don’t have pumpkin pie spice, you can make your own by combining Cinnamon: ½ teaspoon + Ginger: ⅛ teaspoon + Nutmeg: ⅛ teaspoon + Allspice: ⅛ teaspoon + Cloves: ⅛ teaspoon. Cornstarch or Tapioca starch: I like to use tapioca flour because it provides a glossy pumpkin pie, while the cornstarch makes it a little matte. Note: You can substitute tapioca flour for cornstarch or potato starch in equal amounts. Pure Pumpkin Puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin. Evaporated Milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
Food Allergy Swaps
Dairy-Free: You can make your own dairy-free evaporated milk. Or store-bought canned Evaporated Coconut Milk and use it in place of the regular evaporated milk. Gluten-Free: To make this gluten-free, purchase a gluten-free pie crust, or you can make your own using 1:1 gluten-free flour.
Overview: How to Make Pumpkin Pie Without Eggs Step-by-Step
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Prepare The Pie Crust
Make the pie crust from scratch, following my How to Make Pie Crust from Scratch recipe through step 4. Or use store-bought. Roll out the pie crust into a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges. At this point, you can par-bake the crust, also known as blind baking (for a crunchy pie bottom), or start making the filling; it’s up to you. If you decide to blind bake the crust, preheat the oven to 400º F (200º C). Chill the crust while the oven heats. See the recipe card for instructions on how to par-bake the crust.
Pie Crust Leaves
I use the pie dough scraps to make some cute leaves to decorate the pie. If you decide to make some leaves, I recommend baking them separately, not with the pumpkin pie, and placing them on top of your pie before serving. To bake them, place them onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (180°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating the pie. Pro Tip: How to Know When The Pumpkin Pie is Ready. A small part of the center will be wobbly with a little bit of jiggly. This means that when you nudge your pumpkin pie, the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling if it comes out moist but clean, it’s ready. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools. I like using glass pie plates when baking so I can see how done the bottom of the crust is! If you don’t have pumpkin pie spice, you can make your own by combining Cinnamon: ½ teaspoon + Ginger: ⅛ teaspoon + Nutmeg: ⅛ teaspoon + Allspice: ⅛ teaspoon + Cloves: ⅛ teaspoon. If the edges of the pie are getting too dark, wrap small strips of foil over the edges midway through baking. You can also use these Silicone Pie Crust Shields. You can easily make this eggless pumpkin pie recipe a day or two ahead. Let the pie cool completely to room temperature. Then wrap it with plastic wrap. Refrigerate for up to 3 days. You can use graham cracker crust if you prefer. Pre-bake for 10 minutes just as you do with regular pie crust in this recipe. For a deeper taste, substitute granulated sugar for brown sugar.
Starch: You can use tapioca starch, cornstarch, or potato starch in equal amounts. I like to use tapioca flour because it makes the pumpkin pie glossy, while the cornstarch makes it a little matte. Crust: You can use graham cracker crust if you prefer. If you decide to use this crust, I recommend pre-baking it for 10 minutes at 350º F (180º C).
Enhance Your Pie Crust Color – My Favorite Eggless Egg Wash
Mix 2 tablespoons sweetened condensed milk + 2 tablespoons melted butter in a bowl. Brush the surface of the pie crust with this eggless “egg wash” for a nice golden color. You can also use this mix for any pastry that calls for egg wash. Check out my The Ultimate Guide for Egg Wash Substitute (5 Easy Ways) post.
How To Avoid Cracks in Pumpkin Pie
To avoid cracks in your pumpkin pie, ensure you don’t overbake it. Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. I would recommend using visual cues. Your pie is ready when you nudge your pumpkin pie; the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling. If it comes out moist but clean, the pie is ready. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools.
Storing and Freezing Instructions
If you have extra slices of pumpkin pie left over, here’s how to store them.
Leftovers
Store the extra slices of egg-free pumpkin pie covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days.
Freeze
To defrost, let the pie defrost slowly, for several hours, or overnight in the refrigerator.
More Fall Eggless Recipes You’ll Love!
Eggless Mini Pumpkin Pies Eggless Apple Maple Spice Cake Eggless Easy Banana Cream Pie The Best Eggless Chocolate Chip Cookies Eggless Pumpkin Cheesecake Cakey Eggless Pumpkin Cookies Eggless Pumpkin Bread Recipe Easy Eggless Pecan Pie
Recipe Card
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. The recipe was originally posted in October 2017, but the post content was edited to add more helpful information, no change to the recipe in September 2022.
