Eggless Pumpkin Pie
This eggless pumpkin pie recipe has everything you want in a classic pumpkin pie, but without the eggs! It has a buttery, flaky pastry crust and a smooth, creamy pumpkin filling flavored with warm pumpkin pie spice.
The filling is so simple to make. It comes together with pumpkin puree, sweetened condensed milk, and a little cornstarch to help it set. It's a great dessert for Thanksgiving, fall gatherings, or whenever you crave a slice of homemade pumpkin pie. Serve it with whipped cream for an easy finishing touch.
Looking for more ways to bake with pumpkin? Try these reader favorites: Easy pumpkin bread, pumpkin mug cake, pumpkin bread rolls, and pumpkin snickerdoodles. For more seasonal ideas browse my easy fall dessert recipes.
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Why You'll Love This Recipe
- No eggs needed. The cornstarch helps the pumpkin filling set, so you can enjoy a classic pumpkin pie without eggs.
- Creamy pumpkin filling. Pumpkin puree and condensed milk give the filling a smooth texture and just the right amount of sweetness.
- Warm fall spices. Pumpkin pie spices add a cozy, comforting flavor to the pie.
- Easy and fuss-free. The filling comes together quickly with a few ingredients, and you can use homemade or store-bought pastry to keep things simple.
- Great for holidays. Make it for Thanksgiving, a fall dinner, or whenever you want a homemade pumpkin dessert to share.
Recipe Ingredients
For the pie crust:
All-purpose flour: For the most tender crust, I like to use all-purpose flour.
Butter: Make sure the butter is cold. Cut into small cubes and refrigerate it until chilled. Use salted or unsalted.
Sugar: Fine granulated sugar for a touch of sweetness.
Salt: For flavor.
Water: Ice-cold water should be used to bring the dough together.
You can also use store-bought pastry to save time.
For the pumpkin pie filling:
Pumpkin puree: Use store-bought or homemade pumpkin puree, as I did for my pumpkin Basque cheesecake. If using canned puree, make sure it's 100% pumpkin and not pumpkin pie filling.
Sweetened condensed milk: Adds sweetness and gives the filling a creamy texture.
Cornstarch: This helps the eggless pumpkin pie set as it bakes.
Pumpkin pie spice: Adds warm, classic pumpkin pie flavor. Use store-bought or homemade, as I did for my pumpkin pie spice roasted almonds.
Vanilla extract: For rounding up the flavors. Use store-bought or homemade vanilla extract.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Eggless Pumpkin Pie
Recipe Video
Step-By-Step Instructions
Step 1: Combine flour, salt, and sugar in a large bowl. Add the cold butter cubes.
Step 2: Rub the butter into the flour using your fingertips until it resembles coarse breadcrumbs.
Step 3: Add the water, one tablespoon at a time, and bring the dough together. Cover with plastic wrap and refrigerate until it is firm and easy to handle.
Step 4: On a very lightly floured surface, roll out the dough to an approximately 12" circle.
Step 5: Pick it up gently and place it in your pie dish. Trim the overhang with a sharp knife and prick the base with a fork.
Step 6: Cover the bottom of the pie crust with parchment paper and add dried beans or pie weights on top. Bake at 180 C / 350 F for 10 minutes. Remove the parchment paper and beans.
Step 7: In a large bowl, combine pumpkin puree, condensed milk, pumpkin pie spice, vanilla extract, salt, and cornstarch. Whisk until the mixture is smooth.
Step 8: Pour into the pie crust and bake at 200 C/ 400 F for 40-45 minutes or until the filling is set and the top is lightly browned. Remove from the oven and cool for at least 2 hours before serving or refrigerating.
Top Tips
- Use cold butter for the pastry. This helps create a flaky, tender crust. Handle the dough as little as possible and use ice-cold water to bring it together.
- Keep your dough cold. It’s the golden rule for making a flaky crust. Refrigerate the dough for 15 minutes or until it's firm and easy to handle.
- Don't skip blind baking. Bake the pastry crust for 10 minutes before adding the filling. This helps the crust cook through and prevents it from becoming soggy.
- Use thick pumpkin puree. If your homemade pumpkin puree is watery, cook off the excess liquid before using it.
- Whisk the pumpkin pie filling ingredients well until smooth and lump-free.
- Allow the egg-free pumpkin pie to cool completely. The filling needs time to set after baking. A cooled pie will give you cleaner slices.
How To Serve Eggless Pumpkin Pie
This pumpkin pie without eggs is really delicious on its own, but I love it with a dollop of whipped cream on top. For extra indulgence, top it with vanilla ice cream or cream cheese frosting as I did for my pumpkin swirl cake.
How To Store
Store the cooled pumpkin pie in the refrigerator. It will stay well for up to 4 days. Serve chilled or let it come to room temperature.
You can also freeze the pie. Once cooled, wrap it well with plastic wrap and then with aluminum foil. This will stay well for up to 2 months. Thaw in the refrigerator.
Recipe FAQs
Can I use store-bought pie crust to make eggless pumpkin pie?
Yes, it's a great shortcut if you want to save time. Follow the instructions on the package for handling the crust and blind bake for 10 minutes before adding the pie filling.
Can I use homemade pumpkin puree?
Absolutely. This is what I use all the time. Make sure the puree is thick and not watery. If needed, cook the puree for a few minutes to remove the excess moisture. For details about how to make homemade pumpkin puree, please see my pumpkin bread recipe.
How do I know the pumpkin pie is done?
The top of the filling is set, and it doesn't jiggle when tapped. The filling continues to firm up as the pie cools, so allow the pie to cool completely before slicing.
Can I make eggless pumpkin pie ahead of time?
Yes, you can bake the pie a day ahead, cool it completely, then refrigerate. This will give the pie plenty of time to set, making it easier to slice when you're ready to serve.
More Pumpkin Recipes You'll Love
Recipe
Eggless Pumpkin Pie
Ingredients
Pastry Crust
- 2 cups All-purpose flour
- 1/2 tsp Salt
- 1 tsp Sugar
- 1/2 cup + 1 tbsp Butter, chilled and cut into small cubes
- 3-4 tbsp Water, ice cold
Pumpkin Pie Filling
- 15 oz Pumpkin puree
- 14 oz Sweetened condensed milk
- 2 tbsp Cornstarch
- 2 tsp Pumpkin pie spice
- 1 tsp Vanilla extract
- 1/2 tsp Salt
Instructions
Pastry Crust
- Combine flour, salt, and sugar in a large bowl. Add the cold butter cubes.2 cups All-purpose flour, 1/2 tsp Salt, 1 tsp Sugar, 1/2 cup + 1 tbsp Butter, chilled and cut into small cubes
- Rub the butter into the flour using your fingertips until it resembles coarse breadcrumbs.You can also use a pastry cutter.
- Add the water, one tablespoon at a time, and bring the dough together. You may need more water if the dough feels too dry.No need to knead the dough; just bring it together with your hands and form it into a ball.3-4 tbsp Water, ice cold
- Cover with plastic wrap and refrigerate until it is firm and easy to handle. I refrigerated it for about 15 minutes.
Blind Baking The Pastry Crust
- Preheat your oven to 180 C/ 350 F. Keep a 9" pie dish handy.
- On a very lightly floured surface, roll out the dough to an approximately 12" circle.Â
- Pick it up gently and place it in your pie dish. Trim the overhang with a sharp knife and prick the base with a fork.
- Cover the bottom of the pie crust with parchment paper and add dried beans or pie weights on top. Bake at 180 C / 350 F for 10 minutes.Remove the parchment paper and beans. Save the beans for next time you want to make pie crust.
Pumpkin Pie Filling
- Preheat the oven to 200 C/ 400 F.
- In a large bowl, combine pumpkin puree, condensed milk, pumpkin pie spice, vanilla extract, salt, and cornstarch.Whisk until the mixture is smooth.15 oz Pumpkin puree, 14 oz Sweetened condensed milk, 2 tbsp Cornstarch, 2 tsp Pumpkin pie spice, 1 tsp Vanilla extract, 1/2 tsp Salt
- Pour into the pie crust and bake at 200 C/ 400 F for 40-45 minutes or until the filling is set and the top is lightly browned.
- Remove from the oven and cool for at least 2 hours before serving or refrigerating.
- Slice and serve with whipped cream or vanilla ice cream. Enjoy!
Video
Notes
- Use cold butter for the pastry. This helps create a flaky, tender crust. Handle the dough as little as possible and use ice-cold water to bring it together.
- Keep your dough cold. It’s the golden rule for making a flaky crust. Refrigerate the dough for 15 minutes or until it's firm and easy to handle.
- Don't skip blind baking. Bake the pastry crust for 10 minutes before adding the filling. This helps the crust cook through and prevents it from becoming soggy.
- Use thick pumpkin puree. If your homemade pumpkin puree is watery, cook off the excess liquid before using it.
- Whisk the pumpkin pie filling ingredients well until smooth and lump-free.
- Allow the pie to cool completely. The filling needs time to set after baking. A cooled pie will give you cleaner slices.
