Easy Eggless Pumpkin Pie

ByOriana Romero Published: Updated:
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This eggless pumpkin pie is rich, smooth, and warmly spiced — made with pumpkin puree, evaporated milk, and a little cornstarch instead of eggs, so it sets perfectly every time. I’ve made it every Thanksgiving for years, and nobody at my table has ever guessed it’s egg-free. If someone you’re hosting has an egg allergy, this is the pie that lets them have the real thing.

Easy Eggless Pumpkin Pie with a golden crust and three decorative pastry leaves on top, served in a glass pie dish on a marble surface.

Oriana’s Thoughts On The Recipe

Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

Thanksgiving without pumpkin pie isn’t really Thanksgiving in my house, and this has been my go-to version for years — same blender, same one bowl, same crust every time. It tastes exactly like the pumpkin pie you grew up with: rich, smooth, warmly spiced, and nobody at my table has ever noticed the eggs are missing.

Why You’ll Want to Try My Recipe

  • Rich and smooth, just like the classic: pumpkin puree, evaporated milk, and a touch of cornstarch give it that same silky custard texture, no eggs involved.
  • No eggs, no compromise: safe for anyone with an egg allergy, and nobody at the table will notice the difference.
  • One bowl, one blender: blend, pour, and bake — no separate mixing steps.
  • Foolproof filling: the starch does the setting, so it slices clean every time, no wobbly disappointment.
  • A true holiday classic: the pie I make every single Thanksgiving, tested and trusted year after year.
  • Freezes beautifully: make it ahead and have one less thing to worry about on the big day.
The text "xo, Oriana" written in black cursive script on a light pink background evokes the sweet charm of homemade treats like Eggless Zucchini Muffins.

How do you make pumpkin pie without eggs?

Here’s the part people don’t expect: pumpkin pie doesn’t actually need eggs to set the way a cake needs them to rise. A pumpkin pie is a custard — eggs are just one way to thicken it. In this recipe, cornstarch (or tapioca starch) does that job instead, along with the natural body of the pumpkin puree and evaporated milk. Blend it, pour it, bake it — the filling sets firm and slices clean, no eggs, no substitute needed.

Does eggless pumpkin pie filling actually set properly?

Yes — this is the question I get the most, and I understand the doubt. Egg-based custards set through the eggs cooking and firming up; this filling sets through the starch thickening as it bakes, the same way a stovetop pudding thickens. Give it the full cooling time (2+ hours) before slicing, and it holds a clean slice every time.

two Eggless Pumpkin Pie slices on white plates over a marble surface.

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 one.
  • Sugar: You will need regular granulated sugar and light brown sugar. Note: 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 you don’t have pumpkin pie spice, you can make your own by combining Cinnamon: ½ teaspoon + Ginger: ⅛ teaspoon + Nutmeg: ⅛ teaspoon + Allspice: ⅛ teaspoon + Cloves: ⅛ teaspoon.
  • Cornstarch or Tapioca starch: I like to use tapioca flour because it provides a glossy pumpkin pie, while the cornstarch makes it a little matte. Note: 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. 

Food Allergy Swaps

  • Dairy-Free: You can make your own dairy-free evaporated milk. Or store-bought canned  Evaporated Coconut Milk and use it in place of the regular evaporated milk.  
  • Gluten-Free: To make this gluten-free, purchase a gluten-free pie crust, or you can make your own using 1:1 gluten-free flour.

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 on how to par-bake the crust.

un baked pie crust in a pie dish over a marble surface.

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.

overhead view of a unbaked Eggless Pumpkin Pie with a rolling pin a measuring spoons.

Step 3 – Bake The Pumpkin Pie

Bake for 15 minutes at 400°F (200ºC). 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 jiggling. 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.

baked egg-free pumpkin pie in a pie dish with a kitchen towel and white desserts plates on the side.

Substitutions & Additions

  • Starch: You can use tapioca starch, cornstarch, or potato starch in equal amounts. I like to use tapioca flour because it makes the pumpkin pie glossy, while the cornstarch makes it a little matte. 
  • Crust: You can use graham cracker crust if you prefer. If you decide to use this crust, I recommend pre-baking it for 10 minutes at 350º F (180º C).

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.

Easy Eggless Pumpkin Pie in a glass dish with one slice removed, beautifully decorated with pastry leaves, on a white marble surface.

Frequently Asked Questions

Can I use a store-bought pie crust for this recipe?

Yes! A store-bought crust works perfectly and saves time. Just ensure it’s egg-free if that’s a requirement.

Will the pie taste different without eggs?

Not at all! The eggless version maintains the rich, spiced pumpkin flavor you love in traditional pumpkin pie, with a smooth and velvety texture.

Can I make the pie filling ahead of time?

Yes, you can prepare the filling up to a day in advance. Just store it in the refrigerator and give it a quick stir before pouring it into the crust.

What toppings go well with eggless pumpkin pie?

Whipped cream (dairy-free if needed), a sprinkle of cinnamon, or even a scoop of vanilla ice cream pair wonderfully with this pie.

How do I prevent the crust from getting soggy?

You can par-bake (pre-bake) the crust for a few minutes before adding the filling to help keep it crisp, especially if you’re using a gluten-free crust.

A slice of Easy Eggless Pumpkin Pie with a dollop of whipped cream on top, served on a white plate.

Try These Egg-Free Thanksgiving Dessert Recipes Next!

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Recipe Card

two Eggless Pumpkin Pie slices on white plates over a marble surface

Easy Eggless Pumpkin Pie

Oriana Romero
Rich, smooth, and warmly spiced pumpkin pie made without eggs — pumpkin puree, evaporated milk, and a little cornstarch do all the work eggs would normally do. Blend it, pour it, bake it, and let it cool into clean, holiday-table-ready slices.
4.49 from 193 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
cooling time 2 hours
Total Time 3 hours 15 minutes
Servings 8 – 12 slices

Equipment

Important

• For best results, I highly recommend using a kitchen scale to measure the ingredients.

Ingredients
 

  • 1 unbaked pie crust (homemade or store-bought)
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (30 g) cornstarch or tapioca starch (see notes)
  • 15 oz (425 g) 100% Pumpkin puree
  • 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.
    un baked pie crust in a pie dish over a marble surface.
  • Preheat the oven to 400ºF (200ºC).

Par-Bake Pie Crust (optional but recommended):

  • NOTE: This step is optional. Par-baking the crust will help create a crunchy pie bottom. If you are short on time or don't mind a crunchy pie bottom, skip this step and start making the filling.
  • Line the chilled pie crust with a double layer of parchment paper or aluminum foil.
  • Fill the pie with pie weights (about 1 quart / 950 g), 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 the crust 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.
    An Eggless Buttermilk Pie crust sits on a cooling rack, viewed from above on a white marble surface.

Eggless Pumpkin Filling:

  • Add sugars, pumpkin pie spice, cinnamon, cornstarch or tapioca starch, pumpkin puree, and evaporated milk to the blender jar and blend until smooth, 1 – 2 minutes.
  • Pour the pumpkin mixture into the pie shell.
    Unbaked Easy Eggless Pumpkin Pie in a glass pie dish on a marble surface, with a rolling pin, measuring spoons, and scraps of dough nearby.

Bake:

  • Bake for 15 minutes at 400ºF (200ºC). Then reduce the 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: You will know your pie is ready when a small part of the center is wobbly with a little bit of jiggling. 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.
    Easy Eggless Pumpkin Pie with a golden crust and three decorative pastry leaves on top, served in a glass pie dish on a marble surface.
  • Decorate with whipped cream on top, if desired, before serving.
Oriana’s Notes
 
Pumpkin: In my opinion, canned pumpkin is best in this pumpkin pie recipe. I use and recommend Libby’s brand.
 
Cornstarch vs. Tapioca Starch: You can use tapioca starch or cornstarch in equal amounts. I like to use tapioca starch because it makes the pumpkin pie glossy, while the cornstarch makes it a little matte. 
 
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 you don’t have pumpkin pie spice, you can make your own by combining Cinnamon: ½ teaspoon + Ginger: ⅛ teaspoon + Nutmeg: ⅛ teaspoon + Allspice: ⅛ teaspoon + Cloves: ⅛ teaspoon.
 
Dairy-Free: You can make your own dairy-free evaporated milk or buy Evaporated Coconut Milk and use it in place of regular evaporated milk. 
 
Gluten-Free: To make this gluten-free, purchase a gluten-free pie crust! You can also make your own using 1:1 gluten-free flour.
Allergens: Naturally egg-free. Contains dairy (evaporated milk) and gluten (pie crust) unless swapped – see Dairy-Free and Gluten-Free notes above.
 
 
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. You can also make the crust and filling the night before and bake it the next day.
 
Store: Store pumpkin pie covered tightly with plastic wrap 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 freezer burn. Freeze for up to 2 months. To defrost, let the pie defrost slowly for several hours or overnight in the refrigerator.
 
For Mini Pumpkin Pies, check out my Eggless Mini Pumpkin Pies recipe. 
 
Recipe Tips: 
  • Make sure you use 100% pumpkin, not pumpkin pie filling in the can. This way, it isn’t pre-seasoned.
  • I like using a glass pie dish when baking this pie so I can see how done the bottom of the crust is!
  • 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. If you decide to use this crust, I recommend pre-baking it for 10 minutes at 350º F (180º C).
 
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.
 
 
I appreciate your feedback, and it helps others, too! Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 262kcalCarbohydrates: 42gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 139mgPotassium: 280mgFiber: 2gSugar: 26gVitamin A: 8376IUVitamin C: 3mgCalcium: 145mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 262
Keyword dessert eggfree Eggless pie pumpkin recipe

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.

FAQs

Recipe Changelog:

  • Originally posted in October 2017.
  • Update: The post was edited in September 2022 to add more helpful information, with no changes to the recipe.  
  • Update: The post was updated again in September 2026 to add more helpful information, with no changes to the recipe.  

I’m Oriana, the heart (and busy hands!) behind Mommy’s Home Cooking. I’m a wife, allergy mom of three, recipe developer, and full-time food blogger obsessed with creating easy, allergy and family-friendly recipes. Around here, it’s all about eggless cooking that actually tastes amazing—because food allergies shouldn’t mean missing out on the good stuff!

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4.49 from 193 votes (166 ratings without comment)

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100 Comments

  1. 5 stars
    Thank you so much for your thorough yet simple, step by step instructions. I was unable to locate canned pumpkin puree, nor tapioca powder, where I live in Central America, but I was fortunate that we are in pumpkin season, and was able to use fresh pumpkin, after steaming, and used yuca starch in place of tapioca. The pie came out great!

    Reply

    1. Hello Hari! That’s wonderful to hear — and I love how resourceful you were! Using fresh pumpkin in season and yuca starch was such a smart adaptation, and I’m so happy it worked beautifully for you. Thank you for taking the time to share your experience; it’s incredibly helpful for readers baking outside the U.S., and it truly makes my day knowing the pie turned out great for you 💛

      Reply

  2. 5 stars
    Perfection! We went the tapioca route and it set perfectly and had a lovely shine. My son who is allergic to eggs had never gotten to have pumpkin pie… thank you for helping me make a special Christmas memory for him!

    Reply

    1. Hello Sophie! Oh my heart — thank you for sharing this with me. Knowing your son finally got to enjoy pumpkin pie, especially at Christmas, is exactly why I do what I do. I’m so glad the tapioca worked beautifully and that it helped create such a special memory for your family 💛

      Reply

  3. 5 stars
    Easy recipe and came out great. I’m allergic to most of the spices other than the cinnamon, so I didn’t add them, but should have doubled the cinnamon. Something to note for next time, because I’m definitely making this again. Thanks!

    Reply

    1. Hello Carole! That’s great to hear! 😊 I’m so glad the recipe turned out well even with the adjustments. Doubling the cinnamon sounds like a delicious idea for next time—thanks for sharing your experience!

      Reply

  4. Can I make this without using a pie crust at all? I was thinking of baking the custard in individuals ramekins.
    Suzanne

    Reply

    1. Hi Suzanne! Yes, you can absolutely skip the crust and bake the filling in ramekins—it’ll be like little pumpkin custards. 🍂 Just keep in mind the baking time will be shorter, so start checking for doneness a bit earlier. I’d also recommend placing the ramekins in a larger pan and adding some hot water around them (a water bath) to help them bake evenly and prevent cracking. And don’t forget to grease ramekins with nonstick spray. Such a cozy idea for serving!

      Reply

  5. 5 stars
    We loved it. Thank you. I just chose to use a little less of the spices and the graham crust. Thank you. Added to my recipe box

    Reply

    1. Hello Grace! Yay! I’m so happy to hear you loved it! 😊💛 Adjusting the spices and crust to your taste is exactly what makes a recipe your own—I love that! Thank you for trying it and for adding it to your recipe box. That means so much to me!

      Reply

  6. I have missed pumpkin pie until now! I did make my own pie filling with one pie pumpkin. I also tweaked a little with the sugar and used maple sugar made from darker syrup. (Vermont here!) A tsp of molasses to get a little extra color. We also have access to raw milk and cream. Skipped the canned evaporated milk and used raw cream thats so thick its like mousee mixed with cream line milk 50%/50% each. Even with homemade pu.pkin puree, set up beautifully! So delicious, must repeat! Even my farmer husband who hates my GF, no egg, no corn life, loved it! I did cheat and used a premade GF crust.

    Reply

    1. Wow, I absolutely love the tweaks you made! I’m so glad it turned out so well—even your husband loved it! 😊 Thanks for sharing your Vermont-inspired version, and I’m so happy it was a hit. Don’t worry about the premade GF crust—it’s all about enjoying the delicious results, and it sounds like you definitely did! Happy Holidays!

      Reply

  7. 5 stars
    The flavor is amazing, the accuracy of the time for everything in this recipe is great! I’ve always hated pumpkin pie before this recipe and was making it for my family, I tasted it and fell in love!! Bonus: my pan was a little small so I kept the remaining ingredients and turned it into a coffee creamer! So good!

    Reply

    1. Hello Maia! Wow, I’m so happy to hear that you loved it—especially since you weren’t a fan of pumpkin pie before! That’s such a great tip about turning the leftovers into coffee creamer, too. What a delicious bonus! Thank you so much for sharing your experience. I’m thrilled this recipe worked out so well for you and your family!

      Reply

    1. Hello Melissa! That sounds fantastic! I love how you made it your own with the Country Crock Plant Cream—so happy to hear it turned out delicious! Thanks for sharing your twist, I bet it added a nice creamy texture. 😊 Enjoy every bite!

      Reply

  9. 3 stars
    followed the recipe carefully, using the cornstarch option. It tastes great but it never set up. I tried baking it more but no dice. I finally resorted toadding guar gum. Mot great but something of a solution.

    Reply

    1. Hello Marin! I’m sorry to hear that. Cornstarch needs to be heated to around 200º F (98°C) to activate and thicken. That’s why the recipe calls for a higher oven temperature at the beginning. Is it possible that your oven wasn’t hot enough? If the mixture didn’t reach this temperature, the cornstarch may not have thickened properly. I’m glad you liked the taste, though. Thanks for trying my recipe!

      Reply

  10. 5 stars
    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.

    Reply

  11. 5 stars
    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!

    Reply

  12. 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?

    Reply

    1. 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 =)

      Reply