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 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 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
Amounts are included in the printable recipe below (scroll down). You’ll 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 – 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 400º F (200º C).
2 – 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 – BAKE THE PUMPKIN PIE
Bake for 15 minutes. Reduce 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.
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 doesn’t have to be bone dry right out of the oven—remember, 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 and 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. If in doubt, insert a knife, or toothpick, 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 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, 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 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 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.
- Preheat oven to 400º F (200º 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 400º F (200º 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 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. 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, 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.
- 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, 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 this 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.
- Easy Eggless Key Lime Pie
- Easy Eggless Pecan Pie
- No-Bake Eggless Chocolate Cream Pie
- Easy Eggless Sweet Potato Pie
- Browse more recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about 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.
