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

a whole pumpkin pie


 

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 Eggless Pumpkin Pie 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.
slice of pumpkin pie on a plate with a fork

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.

pie crust in a tea towel

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. 

blind bake pie crust step by step collage

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.

Pumpkin pie and three plates with slices on it

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.

Recipe FAQ’s

Can I use a store bought crust?

You definitely can. Just make sure to still blind bake the crust.

Can I make this eggless pumpkin pie ahead of time?

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.

Can I freeze this pie?

Yes 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.

What pie pan is best to bake this pie pan in?

I like to bake my pumpkin pie in a glass pie pan so I can see the bottom of the pie crust to see if it’s baked long enough. But you can use a metal pan or a ceramic pie pan.

What can I use as pie weights?

If you don’t have pie weights, you can fill with sugar or dried beans or rice.

Can I make this eggless pumpkin pie ahead of time? 

Yes 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.

Can I make this pie in a graham cracker crust?

Yes you can make a graham cracker crust then fill and bake as directed.

whole pumpkin pie, dish of cranberries, and a small pumpkin

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:

More Recipes To Try

Tools Needed:

Eggless Pumpkin Pie

A delicious pumpkin pie made without any eggs!
3.75 from 92 votes
Print Pin Rate
Course: Dessert
Cuisine: pie
Prep Time: 9 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 24 minutes
Servings: 8 slices
Calories: 276kcal

Ingredients

  • 1 single pie crust (store-bought or homemade)
  • 15 ounces ( 1 can) sweetened condensed milk
  • 15 ounces (1 can) pumpkin puree (not pumpkin pie filling)
  • 2 Tablespoons cornstarch
  • 2 teaspoons pumpkin pie spice (storebought or homemade)
  • 1 teaspoon vanilla extract

Instructions

  • 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 sweetened condensed 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 but slightly jiggly in the center. Chill for several hours or overnight (if you can last that long).

Video

Notes

  • 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.
  • Cornstarch – To thicken the pie filling. Or you can use tapioca starch (tapioca starch), arrowroot starch or potato starch
  • Vegan: Use and make a vegan pie crust. Use vegan butter or vegetable shortening or chilled coconut oil. Use sweetened condensed coconut milk instead of regular sweetened condensed milk. 

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
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42 Comments

  1. Do I follow the pie crust (store bought) baking instructions for oven temperature and time or the ones in this recipe?

    1. You can follow the directions in the recipe!

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