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.

Oriana’s Thoughts On The 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 it is to make. It’s perfect for anyone with an egg allergy or intolerance.
This easy eggless pumpkin pie is a must-make for the holidays! It will definitely 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: 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.

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 Cinnamon: ½ teaspoon + Ginger: ⅛ teaspoon + Nutmeg: ⅛ teaspoon + Allspice: ⅛ teaspoon + Cloves: ⅛ teaspoon.
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.

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.
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. Check out my The Ultimate Guide for Egg Wash Substitute (5 Easy Ways) post.
How To Avoid Cracks in Pumpkin Pie
To avoid cracks in your pumpkin pie, ensure you don’t overbake it. Every oven is different, so baking times must 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 and 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
Yes! A store-bought crust works perfectly and saves time. Just ensure it’s egg-free if that’s a requirement.
Not at all! The eggless version maintains the rich, spiced pumpkin flavor you love in traditional pumpkin pie, with a smooth and velvety texture.
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.
Whipped cream (dairy-free if needed), a sprinkle of cinnamon, or even a scoop of vanilla ice cream pair wonderfully with this pie.
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.

More Fall Eggless Recipes You’ll Love!
- Eggless Mini Pumpkin Pies
- Eggless Apple Maple Spice Cake
- Eggless Spice Sheet Cake
- 50 Best Eggless Thanksgiving Desserts That Will Steal the Show
- Eggless Easy Banana Cream Pie
- The Best Eggless Chocolate Chip Cookies
- Eggless Pumpkin Cheesecake
- Cakey Eggless Pumpkin Cookies
- Eggless Pumpkin Bread Recipe
- Easy Eggless Pecan Pie
Recipe Card

Easy Eggless Pumpkin Pie
Equipment
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)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
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 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 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.
Eggless Pumpkin Filling:
- Add sugars, pumpkin pie spice, cinnamon, cornstarch or tapioca starch, pumpkin puree, and evaporated milk to the jar of the blender and blend until smooth, 1 – 2 minutes.
- Pour the 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 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).
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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, but the post content was edited to add more helpful information, no change to the recipe in September 2022.
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.
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!
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!
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!
I made this with Country Crock Plant Cream instead of the evaporated milk and it was so delicious!
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!
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.
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!
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.
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.
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!
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.
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?
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 =)