Roll out the pie crust into a 12-inch circle and transfer it to a 9-inch pie dish. Crimp the edges. Chill while the oven heats.
Preheat oven to 400º F (200º C).
Par-Bake Pie Crust (optional):
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 shell with a double layer of parchment paper or aluminum foil.
Fill the pie with pie weights (about 1 quart / 950 gr), or dried beans.
Bake at 400º F (200º C) for 12 - 15 minutes, or until the edges are set and just beginning to turn golden. Remove from the oven and carefully remove the parchment paper/pie weights. 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 for 15 minutes. 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. 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. 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.
Cool on a wire rack for 2 hours.
Serve immediately or refrigerate. Top with whipped cream if desired, before serving.
PUMPKIN: Canned pumpkin is best in this pumpkin pie recipe. I use and recommend Libby’s brand.TAPIOCA FLOUR: You can substitute tapioca flour for cornstarch 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.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.STORING: Store pumpkin pie covered tightly with plastic wrap in the refrigerator for up to 3 days.FREEZING:
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.QUICK TIPS:
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 this 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.