Looking for the BEST pumpkin pie without eggs? Your search ends here! This Eggless Pumpkin Pie recipe takes the spotlight. It’s a delightful dessert that offers a creamy, rich, and silky-smooth filling, generously spiced with just the right amount of sweetness. The golden, buttery, and flawlessly flaky crust (not soggy) perfectly balances textures.

A slice of pumpkin pie without eggs served with a dollop if whipped cream.

❤️ You’ll Love This Eggless Pumpkin Pie

Here’s why you’ll fall in love with this pumpkin pie without eggs:

Creamy filling: The filling is a luxurious blend of creamy textures and rich flavors, making every bite a decadent experience.
Perfectly Spiced: The recipe expertly balances the spices, ensuring your pie is perfectly seasoned, with each ingredient playing its part harmoniously.
Buttery, Flaky Crust: The pie’s foundation is a golden, tender, and very flaky crust, which provides the ideal contrast to the velvety filling.

Ultimate Thanksgiving dessert: This Eggless Pumpkin Pie is not just a treat; it’s a Thanksgiving tradition waiting to happen. It’s a must-make for the holiday.

Egg-free: If you’ve egg allergies or don’t eat eggs then this recipe is for you. Trust me! You won’t realize that this is made without eggs.

Quick Preparation: If you opt for a store-bought pie crust, you’ll be thrilled to know that this pie can be prepared in under 30 minutes of active time, ensuring a stress-free holiday feast.

🧾 Ingredients Notes

Eggless pumpkin pie ingredients in bowls and spoons with labels.

Pie Crust: You can choose between a homemade pie crust or a store-bought one, depending on your preference and time availability. Try my fool-proof, quick food processor pie crust recipe.
Pumpkin Puree: Opt for 100% pure pumpkin puree, not pumpkin pie filling. Canned pumpkin puree is convenient and consistent, although you can use homemade puree. I prefer using canned pumpkin puree as homemade puree can have more moisture, resulting in a thinner filling consistency.
Cornstarch: Cornstarch is a crucial binding agent in this eggless pumpkin pie recipe. It helps thicken the filling and ensures a perfect texture. If you don’t have cornstarch, alternatives like tapioca, arrowroot powder, or potato starch will work.
Spices and salt: The spices are the heart of this pumpkin pie’s flavor profile. You can use a pre-made pumpkin pie spice mix or a combination of individual spices like Cinnamon for warmth, Ground Ginger for spicy kick, Ground Cloves for earthiness, and Freshly Grated Nutmeg for complexity to the filling. Salt enhances the overall flavor of the pie, balancing the sweetness.
Condensed Milk: Condensed milk is a versatile ingredient that acts as an egg replacer in this recipe and contributes to the pie’s richness and sweetness. It blends with the pumpkin puree to create a luscious filling.
Heavy Whipping Cream and Sugar: Both are used to make whipped cream that is used as a topping. Use heavy whipping cream with more than 35% fat content. Cream with a higher fat content whips up to a light, fluffy texture. Sugar adds sweetness to the whipped cream.

👩‍🍳 How To Make Eggless Pumpkin Pie? (Pics)

Preheat your oven to 375°F (190°C).

partially blind-bake the pie crust

1) Prepare the pie crust (homemade or store-bought). Keep a pie plate on a baking sheet for easy transfer to the oven.

2) Place parchment paper on the crust, add dried beans or pie weights, and bake for 10 minutes.

3, 4) Remove the weights carefully, prick the surface with a fork, and bake for 7-8 minutes.

Collage of 4 images showing blind-baking pie crust with dry beans and pricking with fork.

Make Pie Filling

1, 2) Mix pumpkin puree, cornstarch, salt, and spices in a bowl until smooth.

3, 4)Add condensed milk and mix well.

Collage of 4 images showing mixing pie filling ingredients.

5) Now you’ve 2 options.
1 – Allow the crust to cool, then add the pie filling.
2 – Or warm up the filling in a microwave and pour it into the partially baked crust. In short, ensure both (filling and crust) are at the same temperature.

6) Bake the pie at 375°F (190°C) for 55 to 60 minutes until set around the edges but slightly wobbly in the center.

Let the pie cool completely at room temperature. Then slice.

Collage of 2 images showing adding pie filling to pre-baked crust and baking pie.

Make whipped cream: In a stand mixer bowl, combine chilled heavy whipping cream and sugar. Beat on medium to high speed until it reaches a stiff peak (meaning the cream has thickened and is keeping its shape), being careful not to over-whip.

Serve the cooled pie generously topped with freshly whipped cream.

Once slice of eggless pumpkin pie is taken from a pie plate.

💭 Tips For Making Pumpkin Pie Without Eggs

Blind baking the pie crust, as mentioned in the recipe, is essential to prevent a soggy bottom crust. This step ensures that the crust remains crisp and flaky.
Be cautious not to over-bake the pie. Overbaking can lead to cracks on the surface and result in a dry, crumbly texture. The pie is ready when set around the edges but still slightly wobbly in the center, similar to Jell-O.
Under-baking can result in an unset center, making it challenging to achieve clean, neat slices when serving. Ensure that the center is properly set during baking.
For the best flavor, always use good-quality and fresh spices. Stale or expired spices can make the pie taste flat and less flavorful. Grate nutmeg fresh using a microplane zester for optimal aroma and flavor.
Allow the baked pie to cool completely at room temperature before serving or refrigerating. This cooling process helps the filling set properly, resulting in a smoother texture when slicing.
Be cautious not to over-whip the heavy cream when making whipped cream. Over-whipping can cause the cream to separate, turning it into butter. Stop whipping as soon as stiff peaks form.

🥣 Storage Instructions

To refrigerate, cover the pie with plastic wrap or aluminum foil or transfer it to an airtight container and refrigerate for up to 3-4 days.
To freeze, wrap the individual pie slices tightly with plastic wrap or use a freezer-safe airtight container. It can be frozen for up to 2-3 months.

A bite is taken from a slice of eggless pumpkin pie.

Check Out Other Eggless Pumpkin Recipes

Did you try this eggless pumpkin pie recipe? I’d love to hear about it! Leave a review in the comment section below.