Easy Eggless Pumpkin Pie

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.

How to make Eggless Pumpkin Pie

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!

How do you know when pumpkin pie is ready?

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.

Make-Ahead Tips

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.

STore Pumpkin Pie

Store pumpkin pie covered tightly with plastic wrap in the refrigerator for up to 3 days.

Freeze Pumpkin Pie 

1. Let the pie cool completely to room temperature.
2. 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.

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!!!

Easy Eggless Pumpkin Pie

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.

Author Oriana Romero

4.22 from 32 votes

Print Pin Rate

Dessert

American

eggfree, Eggless, pie, pumpkin

Prep: 10 minutes

Cook: 1 hour 5 minutes

cooling time: 2 hours

Total: 1 hour 15 minutes

Servings: 8

Calories: 259kcal

Ingredients

• 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)

Instructions

• 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.

Notes

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.

 

How do you know when pumpkin pie is ready?

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.

 

Make-Ahead: 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.

 

Store pumpkin pie covered tightly with plastic wrap in the refrigerator for up to 3 days.

 

Freeze Pumpkin Pie:

1. Let the pie cool completely to room temperature.
2. 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.

 

 

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

 

★ Did you make this recipe? Don't forget to give it a star rating below!

 

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 259kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 136mg | Potassium: 264mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8375IU | Vitamin C: 3.2mg | Calcium: 137mg | Iron: 1.5mg

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