Easy To Make Eggless Pumpkin Pie

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A perfect pumpkin pie that is made without eggs! Yes believe it or not, an eggless pumpkin pie can be done, and it’s so easy to make. The secret ingredient I bet you have in your cupboard. If you don’t eat eggs, have an allergy, or simple ran out- this pumpkin pie made without eggs is your answer. 

Now, I hate to admit this. When it comes to pumpkin pie I tend to skip right past it on the dessert table.

In fact, I tried to skip it over completely by not even making one for Thanksgiving But I got a few very loud grumbles from some family members. So this pie was literally made the day after Thanksgiving as an “I’m sorry, forgive me, I will never forget to make a pumpkin pie again”.

Now, because this pie was made the day AFTER. There were NO EGGS to be found. Well turns out you can make a pumpkin pie without eggs. In fact, an eggless pumpkin pie is easier i think the traditional pumpkin pie you might have made in the past. Now having no eggs, is what I call a mid recipe baking dilemma. Something I know of all too well. If you’re like me, then be sure to check out my Ultimate Baking Handbook– you will get baking substitutions list, and a pie troubleshooting guide in addition to even more baking cheatsheets!

To Make This Eggless Pumpkin Pie

To make this pie,  you can start with a pre-made crust or make your own crust.

Pro Tip: I recommend you bake your pie in a glass pie plate.  This will ensure you can see that the bottom of your crust is fully baked (nothing worse than a soggy bottomed crust!).

Here is a recipe for a double crust pie dough. You can either cut the recipe in half or freeze half for later.

Do You Bake The Crust First For A Pumpkin Pie?

For this type of pie, you want to blind bake it first, which means to partially bake the crust without any filling to it. To blind bake your crust you need something to hold down your pie crust as it bakes.  Pie weights like these are a great thing to have (but hey you can also use uncooked dry rice or beans too!).

Here a complete tutorial on how to blind bake your crust. And if you want to make the edges of your crust super pretty, here are 4 fun ways to decorate your pie crust. My favorite for this pie is to use these pie cutters. 

While your pie crust is par-baking, you can go ahead and make your pumpkin pie filling. You want to make sure you use 100% pumpkin, not pumpkin pie filling in the can.

Then the rest of the filling ingredients get added to the bowl. Now you can buy pumpkin pie spice or make your own for this pie. It’s super easy to do and will save you a few bucks if you have the spices on hand. So yes, the filling can be made in one bowl and with a whisk! 

How easy is that? 

Ok well you got to bake it first. But then you’re done.

And I have to admit something. This pie? I ate a whole slice myself, no passing this time for me. What about the rest of pie, you ask? My family gladly accepted my a”pie”ology (sorry, I just had to) and gobbled it up.

Tips For Making This Eggless Pumpkin Pie:

• Make sure to use a glass pie plate so you can see if your crust is browned or not. If its not browning, then move the pie to the lower third of your oven.
• Blind bake your pie crust so you don’t end up with a soggy pie bottom.
• Use pumpkin puree not filling which has added sugar and spices already in it.

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To Make This Eggless Pumpkin Pie You Will Need:

• 9-inch pie plate- I recommend getting a glass pie plate like this one, so you can tell when the bottom of your pie is baked!
• Mixing Bowl – I recommend you invest in metal bowls. Metal will not retain odors or grease overtime. 
• Dry measuring cups, spoons and a liquid measuring cup

If you like this recipe let me know and leave me a comment and star rating! Or if you have questions I love those too 🙂 And if you make this pie be sure to snap a photo and include the #bostongirlbakes if you share on social media so I can see!

 Until next time, happy baking!

If you love to bake and want to improve your skills in the kitchen, then be sure to check out my Ultimate Baking Bootcamp class – where we dive into the 6 common mixing methods and the science behind baking!

Print Recipe

4 from 2 votes

Eggless Pumpkin Pie

A delicious pumpkin pie made without any eggs!

Course: Dessert

Cuisine: pie

Keyword: pie, pumpkin, Thanksgiving dessert

Servings: 8 slices

Calories: 276kcal

Author: Heather Perine

Ingredients

• 1 storebought or homemade 9-inch unbaked pie shell
• 1 15- ounce can of sweetened condensed milk
• 1 15- ounce can of pumpkin puree
• 2 Tablespoons cornstarch
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 375 degrees. Prepare your crust into your pie shell. Line the pie shell with parchment paper and fill with pie weights, then bake for 10 minutes. Then remove the parchment paper and weights. then bake for an additional 5 minutes (just until the "rawness" look is gone).  
• In a mixing bowl, combine milk, puree, cornstarch, spice, and extract. Whisk to combine until smooth. Pour into the prepared pie shell. 
• Bake for 50-60 minutes until pie appears firm. Chill for several hours or overnight (if you can last that long).

Notes

• Make sure to use a glass pie plate so you can see if your crust is browned or not. If its not browning, then move the pie to the lower third of your oven. 
• Blind bake your pie crust so you don't end up with a soggy pie bottom. 
• Use pumpkin puree not filling which has added sugar and spices already in it.

Nutrition

Serving: 1slice | Calories: 276kcal | Carbohydrates: 47.7g | Protein: 6.7g | Fat: 7.1g | Saturated Fat: 4.3g | Cholesterol: 25mg | Sodium: 113mg | Fiber: 1.4g | Sugar: 40.8g