Easy Eggless Pumpkin Pie

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

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 5

cooling time 2

Total Time 3 15

Servings - 12 slices

Calories 259kcal

Author Oriana Romero

Equipment

Ingredients

1 unbaked pie crust (homemade or store-bought)
3/4 cup ( 150 g) granulated sugar
2 teaspoons pumpkin pie spice
3 tablespoons (30 g) tapioca flour (see notes for substitutes)
15 oz (425 g) 100% Pure Pumpkin
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.
Preheat the oven to 400º F (200º C).

Par-Bake Pie Crust (optional but recommend it):

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 crust with a double layer of parchment paper or aluminum foil.
Fill the pie with pie weights (about 1 quart / 950 gr), 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 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 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:

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.

Notes

Pumpkin: In my opinion, 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 or potato starch 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 a 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. 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 freezing burn. Freeze for up to 2 months. To defrost, let the pie defrost slowly, for several hours, or overnight in the refrigerator.

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 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 these 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.

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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

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

Nutrition