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 recipe like this pumpkin pie made without evaporated milk, 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!
How To Make This Eggless Pumpkin Pie
Make the pie crust
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.
Blind bake the crust
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.
Make the filling
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.
- Use A Glass Plate. 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. Blind bake your pie crust so you don’t end up with a soggy pie bottom.
- Use pumpkin puree not filling. Pumpkin pie filling mix has added sugar and spices already in it.
You definitely can. Just make sure to still blind bake the crust.
Yes you can. I like to make mine the day before and then let it cool and you can store it in the refrigerator. You can also make the pie crust and filling separate the night before you assemble and bake.
Yes the pie freezes well for up to 3 months. Thaw overnight in the refrigerator. You can also freeze the pie crust as well.
More Recipes To Try
- 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
Eggless Pumpkin Pie
- Preheat your oven to 375°F. 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).
- Storage/Make Ahead: I like to make mine the day before and then let it cool and you can store it in the refrigerator. You can also make the pie crust and filling separate the night before you assemble and bake. You can also freeze the pie for up to 3 months. Thaw overnight in the refrigerator.
- Pie plate: 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 baking: Blind bake your pie crust so you don’t end up with a soggy pie bottom.
- Pumpkin: Use pumpkin puree not filling which has added sugar and spices already in it.