Eggless Pumpkin Pie
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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!
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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:
Recipe FAQ’s
You definitely can. Just make sure to still blind bake the crust.
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.
If you don’t have pie weights, you can fill with sugar or dried beans or rice.
Yes you can make a graham cracker crust then fill and bake as directed.
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!
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Eggless Pumpkin Pie
Ingredients
- 1 single pie crust (store-bought or homemade)
- 14 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 (190°C). 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). 1 single pie crust
- In a mixing bowl, combine sweetened condensed milk, puree, cornstarch, spice, and extract. Whisk to combine until smooth. Pour into the prepared pie shell. 14 ounces ( 1 can) sweetened condensed milk 15 ounces (1 can) pumpkin puree 2 Tablespoons cornstarch 2 teaspoons pumpkin pie spice 1 teaspoon vanilla extract
- Bake for 50-60 minutes until pie appears firm but slightly jiggly in the center. Remove from the oven and 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
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!
Hi Sam, oh that’s wonderful to hear that it fits in those pie shells!!
I can’t wait to make this! It looks delicious, and I have a friend who can’t have eggs. This is perfect.
Let me know how your friend likes it Beth 🙂
I couldn’t believe this is eggless!! It is so perfect and turned out really good!
thanks Toni! 🙂
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!
that’s awesome Shadi! 🙂 glad to hear!
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!
Turned out great! The condensed milk is AMAZING! This is now my go to recipe!!
Can’t wait to try your eggless recipe!!
Looks easy.
Thanks Sam it definitely is!
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.
Hi Janhavi, Of course you can!! I’m so glad it’s worked for you every year 🙂 Makes me so happy!
Can you use evaporated milk and add sugar instead of condense milk. Thanks for this recipe.
Cat
Hi Catharine! I haven’t tried swapping evaporated milk and sugar so I’m not sure what the amounts would be.
Is it really 1 15 ounce can of pumpkin puree? Not the bigger can? Equal parts condensed milk to pumpkin?
Hi Lindsay yes it’s a 15 ounce can of pumpkin and equal parts.
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!!!
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!
Hi! I am just wondering if you have any suggestions for making this dairy free as well as egg free?
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.
i was excited to find a eggless pumpkin pie recipe to use for thanksgiving. so tried the receipe & the pie filling never “firmed”. 🙁
i was excited to find a eggless pumpkin pie recipe to use for thanksgiving. so tried the receipe & the pie filling never “firmed”. 🙁
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.
This also happened to me but I used evaporated milk by mistake and was a little hesitant with the cornstarch.
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!
Hi Sally! I’m so glad you enjoyed the pie and that your daughter was able to enjoy it as well!
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?
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!
Do you let the pie cool out of the oven before putting it in the refrigerator?
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!!
Can you sub the cornstarch for tapioca flour?
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!
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
So glad you enjoyed the pie and were able to find a cornstarch that worked for you Kat!
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!
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!
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.
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!