A perfect eggless 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 egg allergy, or simple ran out- this pumpkin pie made without eggs is your answer. 

 

Easy Eggless Pumpkin Pie Recipe For Thanksgiving!

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 eggless pumpkin 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.

More Egg Substitute Help

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!

Why You Will Love This Recipe

• Quick and easy to mix up!
• Can use homemade or store bought pie crust
• Easy pumpkin pie recipe to make egg free if you have run out of eggs or have an egg allergy!

Ingredients Needed

• Pie Crust – Homemade or store-bought pie crust! You can also use a gluten free pie crust or make a vegan pie crust.
• Condensed Milk – Make sure to use sweetened condensed milk and NOT evaporated milk. Sweetened condensed milk is thicker. You can also use vegan condensed milk such as sweetened condensed coconut milk.
• Canned Pumpkin Puree – Make sure to use 100% pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling has added ingredients. You can also use homemade pumpkin puree. 
• Cornstarch – To thicken the pie filling. Or you can use tapioca starch (tapioca starch), arrowroot starch or potato starch
• Pumpkin Pie Spice – If you don’t have any, make your own pumpkin pie spice.
• Vanilla extract- Pure or imitation vanilla works.

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.  I like to my pie crust in the food processor so it comes together easily.

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. Or use my single pie crust recipe.

Blind baking the homemade 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!).

To blind bake the pie crust, you want to line the pie crust once it’s in your pie plate with parchment paper then fill with your pie weights, or dried rice, or beans then partially bake. 

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 custard 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.

Recipe Tips

• 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.

Gluten Free And Vegan Options

• Make gluten free– Use a gluten-free pie crust to make this a gluten free pumpkin pie.
• Make vegan – You can make a vegan pie crust by using vegan butter, vegetable shortening, or chilled coconut oil. And then use vegan condensed milk, such as sweetened condensed coconut milk or sweetened condensed oat milk.

Storage Instructions

You can make up to two days ahead of time and store in the fridge. Let cool completely before you store. I like to cover the top of the pie with a paper towel to help with condensation and then wrap in plastic wrap or aluminum foil. 

You can also store leftovers in an airtight container in the fridge for up to 4 days.

The pie freezes well for up to 3 months. Wrap any leftovers in plastic wrap or tinfoil and store in an airtight container. Thaw overnight in the refrigerator. You can also freeze the pie crust as well for up to 3 months.

How To Serve This Pumpkin Pie

You can serve this pumpkin pie warm, or at room temperature. Here is what I like to serve a slice of this eggless pumpkin pie with:

• Sugared Cranberries
• Homemade whipped Cream
• Vanilla Ice-cream

Recipe FAQ’s

More Recipes To Try

If you’re craving more pumpkin this season, then be sure to try my thick and chewy pumpkin chocolate chip cookies! They are full of pumpkin flavor!

Or my quick and easy pumpkin chocolate chip bread!