Eggless Pumpkin Pie Recipe

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

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.

Course Dessert

Cuisine American

Cook Time 1 20

Total Time 1 35

Servings

Calories 231kcal

Author Kanan

Ingredients

1 Pie crust
1 (15 oz) can Pumpkin puree
2 tablespoons Corn flour (corn starch)
¼ teaspoon Salt
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
⅛ teaspoon Ground cloves
⅛ teaspoon Freshly grated nutmeg (instead of individual spices, use 2 teaspoons of pumpkin pie spice)
1 (14 oz) can Sweetened condensed milk

For Whipped cream:

1 cup Heavy whipping cream
1-2 tablespoons Sugar

Instructions

Preheat your oven to 375°F (190°C).
Prepare the pie crust (homemade or store-bought). Keep a pie plate on a baking sheet for easy transfer to the oven.
To partially blind-bake the pie crust, place parchment paper on the crust, add dried beans or pie weights, and bake for 10 minutes.
Remove the weights carefully, prick the surface with a fork, and bake for 7-8 minutes.
To make pie filling, mix pumpkin puree, cornstarch, salt, and spices in a bowl until smooth. Add condensed milk and mix well.
Now you’ve 2 options.
Allow the crust to cool, then add the pie filling.
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.
Bake the pie in preheated 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.
To 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.

Notes

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.

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