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.
EGGLESS PUMPKIN PIE RECIPE
Holy moly, you guysā¦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 canāt 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. 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 YOUāLL NEED
Amounts are included in the printable recipe below (scroll down). Youāll need:
- Unbaked pie crust: homemade or store-bought
- Granulated sugar
- Pumpkin pie spice: this is a blend of ground cinnamon, nutmeg, cloves, and allspice.
- Tapioca flour
- Pure Pumpkin Puree
- Evaporated Milk
HOW TO MAKE PUMPKIN PIE WITHOUT EGGS
Detailed instructions are included in the printable recipe below (scroll down).
1 ā PREPARE THE PIE CRUST
Make the pie crust through step 4 according to my directions, tips, and pictures. 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. Chill while the oven heats. 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. See the recipe card for instructions to par-bake the crust.
Preheat oven to 400Āŗ F (200Āŗ C).
2 ā PREPARE THE EGG-FREE PUMPKIN PIE FILLING
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.
3 ā BAKE THE PUMPKIN PIE
Bake for 15 minutes. Reduce temperature to 350Āŗ F (180Āŗ C); bake for 40 to 50 minutes or until 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. Meaning, 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 doesnāt have to be bone dry right out of the ovenāremember, the filling continues to set as it cools.
Cool on a wire rack for 2 hours.
FREQUENTLY ASKED QUESTIONS
The pie is done when the filling is darker andĀ slightly puffed and the crust is starting to brown. A small part of the center will be wobbly. Meaning, when you nudge your pumpkin pie, the filling should be firmer around the edges, but still jiggle in the center.Ā If in doubt, insert aĀ knife, or toothpick, into the edge of the filling, if it comes out moist but clean, it’s ready. It doesnāt have to be bone dry right out of the ovenāremember, the filling continues to set as it cools.
To make this gluten-free, purchase 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.
QUICK RECIPE NOTES
- 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, Ā¼ tsp nutmeg, Ā¼ tsp cloves, and Ā¼ 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 this 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 AND ADDITIONS
- TAPIOCA FLOUR: You can substitute tapioca flour for cornstarch 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.
STORING & FREEZING INSTRUCTIONS
If you have extra slices of pumpkin pie leftover, here’s how to store it.
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 3 days.
FREEZER
- 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.
MORE EGGLESS FALL TREATS 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
Easy Eggless Pumpkin Pie
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)
- 15 oz (425 g) 100% Pure Pumpkin
- 12 oz (354 ml) Evaporated Milk
- Whipped cream (optional)
Instructions
Crust:
- Make the pie crust through step 4Ā according toĀ my directions, tips, and pictures. 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. Chill while the oven heats.
- Preheat oven to 400Āŗ F (200Āŗ C).
Par-Bake Pie Crust (optional):
- 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 shell with a double layer of parchment paper or aluminum foil.
- Fill the pie with pie weights (about 1 quart / 950 gr), or dried beans.
- Bake at 400Āŗ F (200Āŗ C) for 12 – 15 minutes, or until the edges are set and just beginning to turn golden. Remove from the oven and carefully remove the parchment paper/pie weights. 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. Reduce temperature to 350Āŗ F (180Āŗ C); bake for 40 – 50 minutes or until the filling is darker andĀ slightly puffed and the crust is starting to brown. NOTE: A small part of the center will be wobblyĀ with a little bit of jiggly. Meaning, when you nudge your pumpkin pie, the filling should be firmer around the edges but still jiggle in the center.Ā If in doubt, insert aĀ knife into the edge of the filling. If it comes out moist but clean, the pie is ready. It doesnāt have to be bone dry right out of the ovenāremember, the filling continues to set as it cools.
- Cool on a wire rack for 2 hours.
- Serve immediately or refrigerate. Top with whipped cream if desired, before serving.
- 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.
- 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, Ā¼ tsp nutmeg, Ā¼ tsp cloves, and Ā¼ tsp allspice.
- If the edges of the pie are getting too dark, wrap small strips of foil over the edges midway through baking.Ā You can also use this Silicone Pie Crust Shields.
- Ā You can useĀ graham cracker crustĀ 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.Ā
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- No-Bake Eggless Chocolate Cream Pie
- Easy Eggless Sweet Potato Pie
- Browse more recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Mommyāsns
You’ve asked, Iāve answered! Read on for a handful of answers to the most frequently asked questions aboutĀ Eggless Baking.
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- Kitchen Scale
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- 9 Inch Pie Dish
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- Silicone Pie Crust Shields
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- Pie Server Cutter
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Recipe originally posted in October 2017, post content edited to add more helpful information, no change to the recipe in September 2021.
We never have pumpkin pie for the holidays because of an egg allergy in our house. I was thrilled to find this recipe and it came out perfect. My pie was jiggly further out than just the center and I took the pie out of the oven when I saw small cracks forming. The filling was cooked perfect. I also prebaked the crust.
Hello Kimberlee! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
A huge success! I have an egg allergy and love pumpkin pie – this was such a breeze to put together. I used the suggested corn starch substitute and it came out perfectly. Thank you so much!
Hello Annie! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy Holidays! š
Hi! I have a can of dulce de leche on hand and am wondering if I could use that instead of the evaporated milk? Thanks!
Hello Lindsay! No, evaporated milk cannot be substituted by dulce Leche. They are two completely different things. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Tastes great!!! How did you bake those leaves as decoration on the pie? Did you bake it separately or on the pie? And did you use an (egg) wash before baking?
This looks so delicious! I am glad that I read your recipe. Pumpkin is my favourite and pumpkin pie is surely next on my list. I had been looking for the perfect eggless recipe and found yours.
Thank you for sharing such a wonderful recipe.
Hello Deepti! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I was wondering if you could use oat milk instead of the condensed milk and if so would it be an equal measurement?
Hello Stacie! I apologize, but I have tested this recipe with oat milk. Ingredients are added to recipes for a specific purpose, and there is a reason they are there. Therefore, when you substitute or swap out ingredients, results will vary and wonāt be the same as mine. For best results, I recommend following the recipe exactly. I hope this helps! Thanks for your interest in my recipe.
Hi Oriana, I made this recipe yesterday and it turned out fantastic. I’m new to your blog and was really happy with the results. The only change I made was I used 1/2 c of coconut sugar and 1/4 cup of organic granulated sugar. I made my own pie crust from whole wheat pastry flour and made my own evaporated milk by simmering 4 cups of whole milk for about 35 minutes until milk until it was reduced almost half ( I have extra evaporated milk for other recipes). I ended up baking the pie for about 80-90 minutes to get the crust on the bottom fully cooked and the pie filling to the right “jiggle. Pie came out perfect! Not too sweet but flavorful.
Hello Krishna! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy 2021 š
Delicious pumpkin pie! I love not using eggs as we try to go vegan as much as possible. I subbed all purpose flour with no problem whatsoever. It set up perfectly! Thank you so muchl
Hello Tam! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Absolutely fabulous recipe. I added a touch extra spice and used a gluten-free crust for a gluten and egg-free dessert. It set perfectly and the texture is just like a traditional pumpkin pie!
Hello Danielle! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
My son and husband have an egg allergy… and my daughter is allergic to tapioca! But I see in the comments that I can substitute corn starch :). Turns out that tapioca is a common allergen – I didnāt know that until we figured out that it was making our daughter sick (within minutes of eating it).
Hello Anna! Yes, you can use cornstarch. So sorry about your daughter’s allergies. Happy holidays =)
Just made this for Thanksgiving. It was really good. Thanks so much for the recipe. Happy holidays. Sara
Hello Sara! Iām SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! Happy holidays =)
Hi Ms. Oriana! I just wanted to say that this is literally the best pumpkin pie recipe in the whole world and I’m so glad it’s eggless! I’m 13 years old and I was able to follow this recipe with no confusion. I love it so much. The pie came out amazing, it had a great texture and flavor. I doubled the recipe so I could make two pies. I replaced the evaporated milk and sugar with condensed milk and used cornflour instead of tapioca flour. I baked today so tomorrow I wouldn’t have to do anything. Thank you so much for this wonderful recipe!! I loved it so much and I definitely will be visiting this website again! Have a lovely Thanksgiving!
Hello Sara! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Happy Thanksgiving =)
I’ve made this twice now and will make again for Thanksgiving. The first time I felt the crust was not cooked through on the bottom, so the second time around I blind baked the crust first. Also, cook time for me was closer to 60 mins. But this recipe is a keeper for sure!! No one new there were no eggs in this pie, it got rave reviews! Thanks for sharing.
Hello Lisa! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy Holidays!
I donāt know what I am doing wrong… Iāve tried it with tapioca and another time with corn starch. I baked for about an hour and when I insert the knife in the middle it doesnāt come out clean. It does not stiffen, the filling is more like a gerber (baby food) please help!
Hello Mercedes! Pumpkin pie can be a bit of a challenge to cook perfectly. I suggest baking the pie for almost an hour, of course, that can vary since every oven is different.
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. Meaning, 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 comes out moist but clean. It doesnāt have to be bone dry right out of the ovenāremember, the filling continues to set as it cools.
I hope this helps! Thanks for your interest in my recipe. Please come back and let me know how it goes =)
Can you please breakdown to exact measurements of cornstarch and water to replace the tapioca flour? I’m having a hard time understanding the conversion.
Thanks!
Hello Carol! You can use 22.5 gr (2 tablespoons + 1 teaspoon) of cornstarch dissolved in 2 tablespoons of water. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I used condensed milk instead of evaporated milk and sugar. It came out really well.
Hello Shruti! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Did you not put any sugar, and just use condensed milk?
Hello Nirja! Maybe you are confused with another recipe; this recipe does not call for condensed milk. The sugar is listed in the ingredients. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana, This pumpkin pie recipe was really good! Thanks for sharing! Iāve never used tapioca flour until I pinned this! Do you use this as an egg replacement in all of you baking? If so how much replaces 1 egg?! We have an egg allergy at home and Iāve found baking without egg is not always easy! Thanks so much in advance!
Hello Nicole! So glad you enjoyed this recipe. Unfortunately, one egg replacement won’t work well for all recipes, so I use different things depending on what I want to achieve. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! š Thanks so much for trying my recipe and taking the time to come back and let me know!
Hello! I really like your recipes! 1 quick question. Can you replace the evaporated milk for heavy cream? If so how much? Tysm!
Hello Ramya! I am sorry, but I haven’t tested this recipe with heavy cream. But you can make your own evaporated milk: To make 1 cup of evaporated milk, place 2 cups of regular milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, occasionally whisking, until the amount of milk has been reduced in half, about 30 minutes. I hope that helps!
Very good! I have egg and nut allergies and got tired of never being able to eat treats on thanksgiving so gave this a shot!
I substituted tapioca for corn starch (3 tablespoons) and pumpkin spice with 1.5 teaspoons of cinnamon and .5 teaspoons of powdered ginger (main components of pumpkin spice besides nutmeg and allspice) and it turned out very well.
Thank you for the great recipe!
Hello Liz! Sounds like you nailed it! Thanks so much for trying my recipe and for taking the time to come back and let me know. xo
We have a family member with an egg allergy. I made this pie for Thanksgiving. I substituted the tapioca powder with corn starch and it worked perfectly. This was the best pumpkin pie I’ve ever made and I have made many in 60 years.
Hello Joy! So glad you enjoyed this recipe. Thanks so much for trying my recipe. Happy Holidays =)
For those who used the corn starch: did you replace 1:1 for the tapioca flour in the recipe? And did you dissolve it in cold water or just add it straight in? The only tapioca flour on our shelves has a nut / peanut warning on it so I canāt use it as my mum is allergic to peanut and my son is allergic to egg and Iām only willing to make one pie so as not to accidentally serve the wrong one to the wrong person at thanksgiving!
Hello Kathryn! At home, I only bake without eggs and most people won’t even notice. You can use cornstarch dissolved in an equal part of water. Can replace Cornstarch in a 3:4 ratio, in this recipe means 22.5 gr (about 2 tablespoons + 1 teaspoon). Hope that helps!
Thank you! I didnāt see your reply until after Iād made the pie (mind is scattered with a 3 week old and 2 yr old at home!). I used 3tbsp of cornstarch and put it in the blend without water and it actually worked out perfectly! I will try your replacement though to see if my pie is a little less cracked on top next time.
Hello Kathryn! I am glad it worked. The two major factors that contribute to a cracked pumpkin pie are over-baking. Please let me know how it turns out next time. xo
Did you dissolve the corn starch in water before adding it? Or did you add it in the powder form? Just curious….my girls and I want to make this! š
This reply was for Joy. :). I saw Kathryns comment but want to know what worked for joy. Thanks
Hello Crystal! You can use cornstarch dissolved in an equal part of water. Replace cornstarch in a 3:4 ratio, in this recipe means 22.5 gr (about 2 tablespoons + 1 teaspoon). Hope this helps!
Can i use regular flour?
Hello Claudia! I am sorry but I haven’t tested this recipe with flour. I would suggest using corn starch instead. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?
I have a daughter with an egg allergy and have used flour in my own recipe. Generally, you can double the amount of flour in place of cornstarch. I usually use a 1/2 cup.
My pie is taking forever to set in the middle. Iām going on well over an hour now at 350 and itās still not set. What did I do wrong? I followed to recipe exact without any substitutions. Thanks in advance!
Hello Jennifer! I am sorry I couldn’t get back to you sooner. I hope the pie turned out fine. Keep in mind that every oven is different. Please come back and let me know how you like it =)
I had this same problem – did yours end up working out?
Hello Steph! As I mentioned to Jennifer, every oven is different. However, you will know that the pie is done when a knife tip inserted in the center comes out clean. The center must be mostly set with a little bit of jiggly. Hope this helps!
Thanks for great looking eggless recipe. Does this pie freeze well after it is baked?
Hello 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. ?
Hi,
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.
Hello 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. Iām so glad you liked it and thank you so much for taking the time to come back and let me know!
Thank you! I have an egg allergy and did not want to miss out on the pumpkin pie! This turned out fantastic! I think itās 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!
Hello Heather! Wow, what a compliment ? Iām so glad you and your family enjoyed it and thank you so much for taking the time to come back and let me know!
Have you tired using cornstarch instead of topioca flour? I didnāt know if it would still turn out.
Hello 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.?
Hi! Love your recipes. Could I bake this the day before? Thanks.
Hello 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. ?
Thank 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!!
Hello 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.?