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.
Holy moly, you guys… 5 more weekends till Thanksgiving!! 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 is to make.
To make this Easy Eggless Pumpkin Pie you just need to blend all the pumpkin pie filling in the blender. Yes…that easy. Then pour the filling into an unbaked pie crust. You can use a homemade pie crust or store-bought. Then bake it up just as you would a traditional pumpkin pie. Let it cool. And then enjoy!
LOOKING FOR MORE EGGLESS TREATS?
- Eggless Apple Maple Spice Cake
- Cakey Eggless Pumpkin Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Banana Chocolate Chips Muffins
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
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.
Happy Cooking!!!
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.
- 1 good piece unbaked pie dough (homemade or store-bought)
- 3/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 3 tablespoons tapioca flour
- 1 can (15 oz.) 100% Pure Pumpkin
- 1 can (12 fl. oz.) Evaporated Milk
- Whipped cream (optional)
- Preheat oven to 425º F.
- Roll out the pie crust and transfer it to a 9-inch deep pie pan. Crimp the edges. Chill while the oven heats.
- Add sugar, pumpkin pie spice, tapioca flour, pumpkin puree, and evaporated to the jar of the blender and blend until smooth, 30 seconds to 2 minutes.
- Pour pumpkin mixture into pie shell.
- Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours.
- Serve immediately or refrigerate. Top with whipped cream if desired, before serving.
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 this Silicone Pie Crust Shields.
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- Silicone Pie Crust Shields
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- Glass Pie Plate
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- Pie Server Cutter
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- Tapioca Flour
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Sheila Gordon says
December 19, 2018 at 1:22 pmThanks for great looking eggless recipe. Does this pie freeze well after it is baked?
Oriana says
December 20, 2018 at 4:23 amHello Sheila! Yes, it freezes well. Just make sure to wrap the pie tightly in several layers of plastic wrap to ensure it is tightly sealed. If you like you can also add an extra layer of aluminum foil for extra protection against freezer burn. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Sudatta Mohapatra says
November 22, 2018 at 7:01 pmHi,
I found this recipe while searching the internet for eggless pumpkin pie recipes. I tried it on Thanksgiving with a store brought unbaked pie crust. Although, the recipe is really nice. However, my pumpkin pie came out all cracked up in the filling area. I am an amateur baker. I definitely did something wrong. Could you please suggest how to avoid the cracks in the filling? Thank you,
Sudatta
P.S. – Taste of the pie was heavenly! Loved the recipe.
Oriana says
November 27, 2018 at 6:33 amHello Sudatta! The cracks happen when you overbake the pie. Every oven is different so I would recommend using an oven thermometer to make sure is working properly. I’m so glad you liked it and thank you so much for taking the time to come back and let me know!
Heather Prescaro says
November 22, 2018 at 8:52 amThank you! I have an egg allergy and did not want to miss out on the pumpkin pie! This turned out fantastic! I think it’s better than other pies I have had. My children were impatient and did not want to wait for it to cool the two hours. It was worth it!
Oriana says
November 27, 2018 at 6:20 amHello Heather! Wow, what a compliment 🙂 I’m so glad you and your family enjoyed it and thank you so much for taking the time to come back and let me know!
Krista says
November 21, 2018 at 12:39 pmHave you tired using cornstarch instead of topioca flour? I didn’t know if it would still turn out.
Oriana says
November 27, 2018 at 6:13 amHello Krista! I am sorry but I haven’t tested it with cornstarch, if you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Anna says
November 18, 2018 at 10:18 pmHi! Love your recipes. Could I bake this the day before? Thanks.
Oriana says
November 20, 2018 at 5:10 amHello Anna! Thanks so much for your kind comment. Yes, you can make the pie the night before. Store covered in the refrigerator and take it out 30 minutes before serving. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Penelope says
November 7, 2018 at 9:22 pmThank you for this recipe! Do you think subbing a different flour would significantly reduce the quality of the custard? I have coconut flour and rice flour and really don’t want to buy a package of tapioca flour just for this recipe. I have never used tapioca flour, so I didn’t know if it had some advantage the others don’t have? Thank you!!
Oriana says
November 11, 2018 at 2:22 pmHello Penelope! I am sorry but I haven’t tested this recipe with rice or coconut flour, if you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂