This Easy Eggless Pumpkin Pie is rich, smooth, and spiced! Seriously amazing. It’s super easy to make, too! Definitely a MUST-MAKE for the holidays. The recipe includes step-by-step photos and lots of tips.
Eggless Pumpkin Pie Recipe Highlights
Holy moly, you guys…Thanksgiving is around the corner, so I figured it was necessary to share a little pumpkin treat, again, here on the blog!
I love to make and eat pie. There is just something about that flaky crust that I can’t get enough of. If you love making/eating pumpkin pie as much as I do, be sure to save this recipe for the holidays!
This Easy Eggless Pumpkin Pie is rich, smooth, spiced, and tastes incredible. It may look like a traditional pumpkin pie, but there are no eggs in there. I love the way it came out and how super easy it is to make. It’s perfect for anyone with an egg allergy or intolerance.
A must-make for the holidays! This Easy Eggless Pumpkin Pie is definitely going to be on my table for the holidays, and I hope it will be on yours too.
Ingredients You’ll Need & Notes
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Unbaked pie crust: You can make your own pie crust following my How to Make Pie Crust from Scratch or use a store-bought.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar as it will change the texture of the pie.
- Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 ginger, 1/8 tsp cloves, and 1/8 tsp allspice.
- Tapioca flour: I like to use tapioca flour because it provides a glossy pumpkin pie, while the cornstarch makes it a little matte. You can substitute tapioca flour for cornstarch or potato starch in equal amounts.
- Pure Pumpkin Puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
- Evaporated Milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
Overview: How to Make Pumpkin Pie Without Eggs Step-by-Step
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Prepare The Pie Crust
Make the pie crust from scratch, following my How to Make Pie Crust from Scratch recipe through step 4. Or use store-bought.
Roll out the pie crust into a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges.
At this point, you can par-bake the crust, also known as blind baking (for a crunchy pie bottom), or start making the filling; it’s up to you. If you decide to blind bake the crust, preheat the oven to 400º F (200º C). Chill the crust while the oven heats. See the recipe card for instructions to par-bake the crust.
Step 2 – Prepare The Egg-Free Pumpkin Pie Filling
Add sugar, pumpkin pie spice, tapioca flour, pumpkin puree, and evaporated milk to the jar of the blender and blend until smooth, about 1 – 2 minutes. Pour pumpkin mixture into pie shell.
Step 3 – Bake The Pumpkin Pie
Bake for 15 minutes at 400º F (200º C). Then, reduce the temperature to 350º F (180º C); bake for 40 to 50 minutes or until the filling is darker and slightly puffed and the crust is starting to brown. Cool on a wire rack for 2 hours.
Pro Tip: How to Know When The Pumpkin Pie is Ready. A small part of the center will be wobbly with a little bit of jiggly. This means that when you nudge your pumpkin pie, the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling if it comes out moist but clean, it’s ready. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools.
Recipe Tips
Make sure you use 100% pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
I like using glass pie plates when baking so I can see how done the bottom of the crust is!
If you don’t have pumpkin pie spice, you can make your own by combining 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
If the edges of the pie are getting too dark, wrap small strips of foil over the edges midway through baking. You can also use these Silicone Pie Crust Shields.
You can easily make this eggless pumpkin pie recipe a day or two ahead. Let the pie cool completely to room temperature. Then wrap it with plastic wrap. Refrigerate for up to 3 days.
You can use graham cracker crust if you prefer. Pre-bake for 10 minutes just as you do with regular pie crust in this recipe.
For a deeper taste, substitute granulated sugar for brown sugar.
DAIRY-FREE: You can make your own dairy-free evaporated milk. Or buy Evaporated Coconut Milk and use it in place of the regular evaporated milk.
GLUTEN-FREE: To make this gluten-free, purchase gluten-free pie crust! You can also make your own using 1:1 gluten-free flour.
Substitutions & Additions
- TAPIOCA FLOUR: You can substitute tapioca flour for cornstarch or potato starch in equal amounts. I like to use tapioca flour because it provides a glossy pumpkin pie, while the cornstarch makes it a little matte.
- DAIRY-FREE: You can make your own dairy-free evaporated milk. Or buy Evaporated Coconut Milk and use it in place of the regular evaporated milk.
- GLUTEN-FREE: To make this gluten-free, purchase gluten-free pie crust! You can also make your own using 1:1 gluten-free flour.
- CRUST: You can use graham cracker crust if you prefer. Pre-bake for 10 minutes just as you do with regular pie crust in this recipe.
- SUGAR: For a deeper taste, substitute granulated sugar for brown sugar.
Pie Crust Leaves
I use the pie dough scraps to make some cute leaves to decorate the pie. If you decide to make some leaves, I recommend baking them separately, not with the pumpkin pie, and placing them on top of your pie before serving. To bake them, place them onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (180°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating the pie.
Enhance Your Pie Crust Color – My Favorite Eggless Egg Wash
Mix 2 tablespoons sweetened condensed milk + 2 tablespoons melted butter in a bowl. Brush the surface of the pie crust with this eggless “egg wash” for a nice golden color. You can also use this mix for any pastry that calls for egg wash.
How To Avoid Cracks in Pumpkin Pie
To avoid cracks in your pumpkin pie, you must make sure you don’t overbake it. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. I would recommend using visual cues. Your pie is ready when you nudge your pumpkin pie; the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling. If it comes out moist but clean, the pie is ready. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools.
Storing & Freezing Instructions
If you have extra slices of pumpkin pie left over, here’s how to store them.
Leftovers
Store the extra slices of egg-free pumpkin pie covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days.
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Freeze
- Let the pie cool completely to room temperature.
- Then wrap it with two layers of plastic wrap and then a layer or two of aluminum foil. Wrap it tightly to prevent freezing burn. Freeze for up to 2 months.
To defrost, let the pie defrost slowly, for several hours, or overnight in the refrigerator.
Frequently Asked Questions
The pie is done when the filling is darker and slightly puffed, and the crust is starting to brown. A small part of the center will be wobbly with a little bit of jiggly. This means that when you nudge your pumpkin pie, the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling if it comes out moist but clean, it’s ready. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools.
To make this gluten-free, purchase a gluten-free pie crust! You can also make your own using 1:1 gluten-free flour.
Yes, use Evaporated Coconut Milk in place of the regular evaporated milk.
Probably because it was overbaked! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. I would recommend using visual cues. Your pie is ready when you nudge your pumpkin pie; the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling. If it comes out moist but clean, the pie is ready. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools.
More Fall Eggless Recipes You’ll Love!
- Eggless Apple Maple Spice Cake
- The Best Eggless Chocolate Chip Cookies
- Eggless Pumpkin Cheesecake
- Cakey Eggless Pumpkin Cookies
- Eggless Pumpkin Bread Recipe
- Easy Eggless Pecan Pie
Recipe Card 📖
Easy Eggless Pumpkin Pie
Equipment
Ingredients
- 1 unbaked pie crust (homemade or store-bought)
- 3/4 cup ( 150 g) granulated sugar
- 2 teaspoons pumpkin pie spice
- 3 tablespoons (30 g) tapioca flour (see notes for substitutes)
- 15 oz (425 g) 100% Pure Pumpkin
- 12 oz (354 ml) Evaporated Milk
- Whipped cream for serving (optional)
Instructions
Crust:
- Make the pie crust from scratch, following my How to Make Pie Crust from Scratch recipe through step 4. Or use store-bought.
- Roll out the pie dough into a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges. Chill while the oven heats.
- Preheat the oven to 400º F (200º C).
Par-Bake Pie Crust (optional but recommend it):
- NOTE: This step is optional. Par-baking the crust will help to have a crunchy pie bottom. If you are short of time or don't mind if the pie has a crunchy bottom, skip this step and start making the filling.
- Line chilled pie crust with a double layer of parchment paper or aluminum foil.
- Fill the pie with pie weights (about 1 quart / 950 gr), dried beans, or uncooked rice. Make sure the weights/beans are evenly distributed around the pie dish all the way to the top to reduce the risk of the crust shrinking.
- Bake at 400º F (200º C) for 10 – 12 minutes, or until the edges are set and just beginning to turn golden. Carefully remove from the oven and remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork and return the crust (without weights) to the oven for 5 more minutes or until the bottom is just starting to brown. Set aside while you prepare the filling.
Eggless Pumpkin Filling:
- Add sugar, pumpkin pie spice, tapioca flour, pumpkin puree, and evaporated milk to the jar of the blender and blend until smooth, 1 – 2 minutes.
- Pour pumpkin mixture into pie shell.
Bake:
- Bake for 15 minutes at 400º F (200º C). Then reduce temperature to 350º F (180º C); bake for 40 – 50 minutes or until the filling is darker and slightly puffed and the crust is starting to brown. NOTE: A small part of the center will be wobbly with a little bit of jiggly. This means that when you nudge your pumpkin pie, the filling should be firmer around the edges but still jiggle in the center. If in doubt, insert a knife into the edge of the filling. If it comes out moist but clean, the pie is ready. It doesn’t have to be bone dry right out of the oven—remember, the filling continues to set as it cools.
- When ready, remove from the oven and cool on a wire rack for 2 – 3 hours.
- Decorate with whipped cream on top, if desired, before serving.
- Make sure you use 100% pumpkin, not pumpkin pie filling in the can. This way, it isn’t pre-seasoned.
- I like using glass pie plates when baking so I can see how done the bottom of the crust is!
- If you don’t have pumpkin pie spice, you can make your own by combining 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
- If the edges of the pie are getting too dark, wrap small strips of foil over the edges midway through baking. You can also use these Silicone Pie Crust Shields.
- You can use graham cracker crust if you prefer. Pre-bake for 10 minutes just as you do with regular pie crust in this recipe.
- For a deeper taste, substitute granulated sugar for brown sugar.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
The recipe was originally posted in October 2017, the post content was edited to add more helpful information, no change to the recipe in September 2022.
