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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 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!
Ingredients Needed
- Pie Crust
- Condensed Milk
- Pumpkin Puree
- Cornstarch
- Pumpkin Pie Spice
- Vanilla
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.
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.
Recipe FAQ’s
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.
Serving Suggestions
More Recipes To Try
Tools Needed:
- 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
Ingredients
- 1 single pie crust (store-bought or homemade)
- 15 ounces ( 1 can) sweetened condensed milk
- 15 ounces (1 can) pumpkin puree
- 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 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).
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.
Nutrition
Sam says
I just put this in the oven, so I’m really hoping it turns out lol. But I tasted it before going in and it tastes amazing. I added my own blend of pumpkin pie spice that includes cinnamon, ginger, cloves, allspice, and nutmeg. I also added half a teaspoon of salt. Omitted the vanilla extract. What I really came here to comment on was the fact that it fits perfectly into the allergy friendly Wholly gluten-free 9-in pie shells found in the freezer section of my Kroger. The normal canned pumpkin recipe is for a deep dish, and it totally doesn’t work in my store-bought gluten-free pie shells. Really excited this recipe fits these pie shells! Thanks!
Heather says
Hi Sam, oh that’s wonderful to hear that it fits in those pie shells!!
Beth says
I can’t wait to make this! It looks delicious, and I have a friend who can’t have eggs. This is perfect.
Heather says
Let me know how your friend likes it Beth 🙂
Toni says
I couldn’t believe this is eggless!! It is so perfect and turned out really good!
Heather says
thanks Toni! 🙂
Shadi says
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!
Heather says
that’s awesome Shadi! 🙂 glad to hear!
Kate says
So great to find an egg-free pumpkin pie recipe, I have been looking for one for ages! Now I don’t have to miss out at Thanksgiving!
Casey says
Turned out great! The condensed milk is AMAZING! This is now my go to recipe!!
Sam says
Can’t wait to try your eggless recipe!!
Looks easy.
Heather says
Thanks Sam it definitely is!
Janhavi says
Is it ok to review this recipe twice??? We don’t wait for Fall to enjoy our pumpkin pie. We make this year round because it’s just that good. It’s perfect every single time. I do always go 5-8 min over the time you mentioned in the recipe but that’s our oven’s magic number – 375F for 68 min. Thanks again for this amazing eggless pumpkin pie recipe.
Heather says
Hi Janhavi, Of course you can!! I’m so glad it’s worked for you every year 🙂 Makes me so happy!
Catharine Schaidle says
Can you use evaporated milk and add sugar instead of condense milk. Thanks for this recipe.
Cat
Heather says
Hi Catharine! I haven’t tried swapping evaporated milk and sugar so I’m not sure what the amounts would be.
Lindsay says
Is it really 1 15 ounce can of pumpkin puree? Not the bigger can? Equal parts condensed milk to pumpkin?
Heather says
Hi Lindsay yes it’s a 15 ounce can of pumpkin and equal parts.
Janhavi says
This recipe is a keeper! It turned out divine. Thanks so much for this recipe- my kids tasted pumpkin pie for the first time ever( never tasted due to severe allergies and I never tried because I thought it would be impossible without eggs). Thank you!!!
Heather says
Aw I’m so glad to hear that you loved the recipe Janhavi and that your kids could also enjoy the pie as well. That makes my day!
ALEX says
Hi! I am just wondering if you have any suggestions for making this dairy free as well as egg free?
Heather says
Hi Alex! I would just use a dairy free condensed milk. Not sure if you can buy it? But you can make it at home and use that.
reb says
i was excited to find a eggless pumpkin pie recipe to use for thanksgiving. so tried the receipe & the pie filling never “firmed”. 🙁
mtnbkrwmn says
i was excited to find a eggless pumpkin pie recipe to use for thanksgiving. so tried the receipe & the pie filling never “firmed”. 🙁
Heather says
Sorry to hear that! It may be just not baked long enough. May take longer based on your pie plate and oven! Just look for it be slightly jiggy in the center but mostly set.
Sally Greenleaf says
I made this for Thanksgiving for my daughter who can’t eat eggs and milk. I used sweetened condensed coconut milk that I found at the store and made a nut crust to keep it gluten free. It was pretty sweet, but was really yummy and didn’t give her a tummy ache. Thanks!
[email protected] says
Hi Sally! I’m so glad you enjoyed the pie and that your daughter was able to enjoy it as well!
Rachel F. says
Made this for Thanksgiving, my daughter has an egg yolk allergy…. the flavor is good as far as the spices go, but it’s way too sweet for my taste. Any suggestions on reducing the sugar content if possible?
Heather says
Hi Rachel! Unfortunately the sweetness comes from using the sweetened condensed milk. You could try making your own and reducing the sugar in it – or using a sugar alternative!
Shelly says
Do you let the pie cool out of the oven before putting it in the refrigerator?
Shelly says
Hi Shelly! You want to allow the pie to cool to room temp for 2 hours then if you’re not eating right away yes go ahead and store in the fridge. It will last in the fridge for 3 to 4 days! Enjoy Happy Thanskgiving!!
Kat says
Can you sub the cornstarch for tapioca flour?
Heather says
Hi Kat, I haven’t used tapioca flour to thicken. According to this site: https://nuts.com/cookingbaking/tapioca/flour.html – it’s 2 tbs. tapioca flour for every 1 tbs. cornstarch! Hope that helps!
Kat says
Thank you! I found a non gmo cornstarch so I made the pie without any changes and it turned out so yummy! Thank you for a great egg free recipe
Heather says
So glad you enjoyed the pie and were able to find a cornstarch that worked for you Kat!
Andrea says
Do you par bake a frozen pie crust the same way? I really appreciate egg free recipes due to my nephews egg allergy. Happy Thanksgiving!
[email protected] says
Hi Andrea! Glad you enjoy the egg free pie recipe. I’ve never used a frozen pie crust before. I’d see if there are instructions on it.If’s already baked then I’d allow it to thaw in the fridge and then fill with the pumpkin pie filling. If it’s not baked, I’d probably allow it to thaw in the fridge and then par bake yes. Hope this helps! Good luck!
Laurie says
Thanks for the recipe! My kiddos are allergic to eggs, so this will work out well. You may want to update your recipe to specify sweetened condensed milk. I knew I had a can of condensed milk in the pantry, but realized at the last minute the milk is actually supposed to be the sweetening agent in this recipe. I ran out for some sweetened condensed milk.
[email protected] says
That’s great to hear Laurie! Hope your kids love it:) just made one for my family as well! And as far as I know all condensed milk is sweetened, unlike evaporated milk. But I will add that so it’s not confusing thanks!