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.
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
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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.
Janet says
Thanks for this wonderful recipe. I made this pumpkin pie with a cookie crust, using Enjoy Life Cookies & butter. I didn’t have tapioca flour, so I used the same amount of arrowroot flour. It came out great – so delicious. It was a real hit with the Thanksgiving crowd, and especially appreciated by our guy with the egg allergy.
Oriana Romero says
Hello Janet! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Summer says
I m the eggless pumpkin pie and it turned out great! I used cornstarch. I love all the eggless recipes! So glad I found this. My son has a terrible egg allergy. It is so hard to navigate as I have struggled for years to find great recipes. Thank you!
Oriana Romero says
Hello Summer! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Carol says
Thank you for providing your recipes and helping to navigate having sensitivities and still being able to enjoy foods we love! Have you ever gone “crustless” with this particular recipe?
Oriana Romero says
Hello Carol! Yes, I have… It works perfectly; just make sure to spray with nonstick cooking spray or lightly grease the bottom of the baking pan or glass baking dish. Thanks for your interest in my recipe. Please come back and let me know how you like it =) Happy Holidays =)
Madisen says
I followed the recipe exactly, baked it for almost two hours and I’m still left with more of a pudding than a pie. It never set. I tried it two different time and both tried had the same outcome. Super bummed as pumpkin pie is my favorite and have no idea why it didn’t work.
Oriana Romero says
Hello Madisen! I am so sorry to hear that. It sounds to me like an oven issue. Every oven is different, so I would recommend using an oven thermometer to make sure it’s working properly. I am sorry this recipe didn’t work for you. Thanks for trying my recipe, though.
Steve Chinnery says
So we made found this recipe when searching egg-less pumplin pie and took advantage of other suggestions to go dairy free too. We made our own evaporated coconut milk and our own pumpkin spice using the substitution recommendations. I used a pre-made pastry crust that was soy free (multiple food sensitivities here!). We baked for 45 minutes at 350F followed by 10 minutes at 400F. Came out perfectly. Looked amazing. I wish I could post a picture. Great recipe – the coconut flavor was a bit strong for me from the evaporated coconut milk but other than that it was AMAZING and enjoyed by our food sensitive grandchildren immensely.
Steve Chinnery says
PS – I also used 3T corn starch in lieu of tapioca, only because I had corn starch in the cupboard.
Oriana Romero says
Hello Steve – It sounds like you nailed it! I am so glad that you and your family enjoyed the pie. 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 Holidays =)
Nazia says
I made this pie with Trader Joe’s pie crust and subbed cornstarch. Blind baked the crust. Followed the directions to a T, weighing the ingredients. After 15 min at 400, and 15 min at 350, the crust was almost burned and filling cooked. I used a 9” glass pie plate. Unfortunately will have to make a new pie for Thanksgiving. Any idea why mine cooked so fast?
Oriana Romero says
Hello Nazia! Sorry to hear that. It sounds like your oven was running too hot. 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 an oven thermometer to make sure yours it’s working properly. This is the one I use > https://amzn.to/3EXXyVq (affiliate link). Thanks so much for trying my recipe. Hope you give it another try soon.
Angie says
I bake egg free all the time (son is allergic) and lost my recipe for Pumpkin Pie. Over the past week, I’ve been baking a new pie every other day. Had some pumpkin to use up and went to find my recipe and it was gone! So a quick google search and I found your website.
Just tried this recipe out yesterday (yes, it’s summer here -and it’s delicious by the way). I did make a couple changes – I used 3 1/2 Tablespoons of cornstarch. And since I didn’t have pumpkin pie spice I made my own – it’s almost like your substitution, but here is my blend: 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp all spice, 1/8th tsp cloves, 1/8th tsp nutmeg = 2 1/4 tsp Pumpkin Pie spice. I like to add ginger to all my “spice” bakes. And, I dissolved the cornstarch in 1/2 cup of the Evaporated milk 1st, then just whisked up all the other ingredients.
No need to use a blender and certainly not for 1 – 2 mins. It’s not necessary. There are no eggs in this recipe and you’re not trying to build volume. Just simply hand whisking everything together till blended, is all that’s needed.
I reverse baked mine. I baked @ 350 for 45 mins, then increased the heat to 400 and baked it another 10 mins. Perfectly baked, pie was set and no cracks!. I wish I could post a photo. Let it cool on the counter for about 1/2 hour then put it in the freezer for 1 hour or so, till the bottom was no longer warm. Turned out great! Nice recipe, thanks for sharing. We loved it!
Oriana Romero says
Hello Angie! It sounds like you nailed it! Thanks so much for trying my recipe and for the review and good feedback. 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!
Kimberlee says
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.
Oriana Romero says
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!
Annie says
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!
Oriana Romero says
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! 🙂
Lindsay says
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!
Oriana Romero says
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 =)
Candace says
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?
Deepti says
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.
Oriana Romero says
Hello Deepti! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Stacie says
I was wondering if you could use oat milk instead of the condensed milk and if so would it be an equal measurement?
Oriana Romero says
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 won’t 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.
Krishna says
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.
Oriana Romero says
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 😉
Tam says
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
Oriana Romero says
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.
Danielle says
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!
Oriana Romero says
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!
Anna J says
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 didn’t know that until we figured out that it was making our daughter sick (within minutes of eating it).
Oriana Romero says
Hello Anna! Yes, you can use cornstarch. So sorry about your daughter’s allergies. Happy holidays =)
Sara says
Just made this for Thanksgiving. It was really good. Thanks so much for the recipe. Happy holidays. Sara
Oriana Romero says
Hello Sara! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! Happy holidays =)
Sara says
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!
Oriana Romero says
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 =)
Lisa says
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.
Oriana Romero says
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!
Mercedes says
I don’t know what I am doing wrong… I’ve 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 doesn’t come out clean. It does not stiffen, the filling is more like a gerber (baby food) please help!
Oriana Romero says
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 doesn’t have to be bone dry right out of the oven—remember, 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 =)
Carol says
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!
Oriana Romero says
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 =)
Shruti says
I used condensed milk instead of evaporated milk and sugar. It came out really well.
Oriana Romero says
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!
Nirja says
Did you not put any sugar, and just use condensed milk?
Oriana Romero says
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 =)
Nicole says
Hi Oriana, This pumpkin pie recipe was really good! Thanks for sharing! I’ve 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 I’ve found baking without egg is not always easy! Thanks so much in advance!
Oriana Romero says
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! 🙂 Thanks so much for trying my recipe and taking the time to come back and let me know!
Ramya says
Hello! I really like your recipes! 1 quick question. Can you replace the evaporated milk for heavy cream? If so how much? Tysm!
Oriana Romero says
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!
Liz says
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!
Oriana Romero says
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
Joy says
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.
Oriana Romero says
Hello Joy! So glad you enjoyed this recipe. Thanks so much for trying my recipe. Happy Holidays =)
Kathryn says
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 can’t use it as my mum is allergic to peanut and my son is allergic to egg and I’m only willing to make one pie so as not to accidentally serve the wrong one to the wrong person at thanksgiving!
Oriana Romero says
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!
Kathryn says
Thank you! I didn’t see your reply until after I’d 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.
Oriana Romero says
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
Crystal says
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! 🙂
Crystal says
This reply was for Joy. :). I saw Kathryns comment but want to know what worked for joy. Thanks
Oriana Romero says
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!
Claudia says
Can i use regular flour?
Oriana Romero says
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.?
Lala says
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.
Jennifer says
My pie is taking forever to set in the middle. I’m going on well over an hour now at 350 and it’s still not set. What did I do wrong? I followed to recipe exact without any substitutions. Thanks in advance!
Oriana Romero says
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 =)
Steph says
I had this same problem – did yours end up working out?
Oriana Romero says
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!
Sheila Gordon says
Thanks for great looking eggless recipe. Does this pie freeze well after it is baked?
Oriana says
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. ?
Sudatta Mohapatra says
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.
Oriana says
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. 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
Thank 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
Hello 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
Have you tired using cornstarch instead of topioca flour? I didn’t know if it would still turn out.
Oriana says
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.?
Anna says
Hi! Love your recipes. Could I bake this the day before? Thanks.
Oriana says
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. ?
Penelope says
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!!
Oriana says
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.?