Eggless Pumpkin Pie

No ratings yet.

This eggless pumpkin pie has a flaky, tender crust and a smooth, creamy pumpkin filling spiced with pumpkin pie spice. Made with pumpkin puree and sweetened condensed milk, this is an easy homemade dessert for Thanksgiving or any fall gathering.

Prep Time30

Cook Time50

Cooling Time2

Total Time3 20

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 425kcal

Author: Natasha Minocha

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

US Customary - Metric

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.
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.

Nutrition