Eggless Pumpkin Pie

3.75 from 92 votes

A delicious pumpkin pie made without any eggs!

Prep Time9

Cook Time1 15

Total Time1 24

Course: Dessert

Cuisine: pie

Servings: slices

Calories: 276kcal

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).

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.