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.

Holy moly, you guys… 5 more weekends till Thanksgiving!! 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.

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!

 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!!!

Print

Easy Eggless Pumpkin Pie

Ingredients

• 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
• 1 good piece unbaked pie dough (homemade or store-bought)
• Whipped cream (optional)

Instructions

1. Preheat oven to 425º F.
2. Roll out the pie crust and transfer it to a 9-inch deep pie pan. Crimp the edges. Chill while the oven heats.
3. 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.
4. Pour pumpkin mixture into pie shell.
5. Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
6. Cool on wire rack for 2 hours.
7. Serve immediately or refrigerate. Top with whipped cream if desired, before serving.

Recipe 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.

Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Google+, Twitter, and Facebook for more fun! 

????When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!

* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!