Best Homemade Eggless Pumpkin Pie Recipe

Eggless pumpkin pie is a variation of the traditional pumpkin pie recipe, replacing eggs with alternatives like cornstarch or vegan ingredients. It delivers the same rich pumpkin flavor with the addition of warming spices like cinnamon, ginger, and nutmeg. The result is a creamy and satisfying pie that can be enjoyed by all, regardless of dietary needs.

The preparation of eggless pumpkin pie typically takes about 15 minutes, and it requires 45 to 50 minutes of baking. After baking, let the pie cool for about 2 hours to ensure the filling sets properly. It’s best served chilled or at room temperature.

Making eggless pumpkin pie has always been a rewarding experience. The filling has the perfect creamy texture, even without eggs, thanks to the pumpkin puree and cornstarch. The spices create a warm, inviting aroma while baking, filling the house with a comforting scent. The crust comes out wonderfully flaky, offering the perfect balance to the rich filling. Whether shared at a gathering or enjoyed alone, this eggless version never fails to impress.

Why You’ll Love It Eggless Pumpkin Pie

• Perfect for All Diets: This eggless pumpkin pie is ideal for anyone with dietary restrictions, such as vegans or those allergic to eggs. It’s a delicious alternative, offering the same rich flavor without the need for eggs.
• Smooth and Creamy Texture: The texture of this eggless pumpkin pie is incredibly smooth and creamy, thanks to the perfect blend of pumpkin puree and dairy-free ingredients. It’s a comforting treat for all pumpkin pie lovers.
• Easy to Make: With simple ingredients and minimal preparation, this eggless pumpkin pie is quick and easy to make. It’s a stress-free dessert that still delivers incredible flavor for any occasion.

Ingredient Notes for Eggless Pumpkin Pie

Making an eggless pumpkin pie is simple and delicious. Here’s a breakdown of the key ingredients to ensure your pie comes out perfectly.

• All-purpose flour: This is the base for your pie crust. It gives the crust its structure and texture.
• Salt: A pinch of salt enhances the flavor of both the crust and filling. It balances the sweetness of the pie.
• Unsalted butter: Use cold, unsalted butter for the crust. It helps make the crust flaky and tender.
• Ice-cold water: Adding ice-cold water helps create a flakier pie crust. It prevents the butter from melting too quickly during mixing.
• Pumpkin puree: This is the main flavor of the pie. Choose plain, canned pumpkin puree for the best consistency and taste.
• Evaporated milk: Evaporated milk adds creaminess to the filling, creating a smooth texture without the need for eggs.
• Sugar: Regular granulated sugar adds sweetness to the pie’s filling. Adjust based on your sweetness preference.
• Brown sugar: Brown sugar deepens the flavor with a slight molasses taste. It complements the pumpkin nicely.
• Ground cinnamon: Cinnamon is a key spice for pumpkin pie. It provides a warm, familiar flavor.
• Ground ginger: Ginger adds a bit of heat and warmth to the pie’s flavor profile.
• Ground nutmeg: Nutmeg is another essential spice in pumpkin pie, giving it a rich, aromatic taste.
• Ground cloves: Cloves have a strong, sweet flavor that pairs well with the other spices in pumpkin pie.
• Vanilla extract: A touch of vanilla extract enhances the pie’s sweetness and aroma.
• Cornstarch: Cornstarch helps to thicken the filling, ensuring a smooth and firm consistency without eggs.

Helpful Tips and Add Your Touch

Creating an eggless pumpkin pie is easier than you think! This version is perfect for those avoiding eggs or anyone looking for a dairy-free treat. Start by using a simple pie crust and substitute eggs with ingredients like flaxseeds or silken tofu. These keep the texture smooth and rich.

Adding your personal touch can make your eggless pumpkin pie stand out. Consider adding a pinch of cinnamon, nutmeg, or even a dash of vanilla extract to the pumpkin filling. These flavors enhance the traditional taste while making it uniquely yours.

Don’t forget to top your eggless pumpkin pie with whipped cream or a sprinkle of crushed nuts. A bit of caramel drizzle can also add a sweet, savory twist. These extra touches will impress guests and elevate the pie’s overall appeal.

Eggless Pumpkin Pie Variation

For an added twist, try making a vegan eggless pumpkin pie by substituting the milk with coconut milk or almond milk. You can also use a gluten-free pie crust for those with dietary restrictions. For an extra creamy texture, blend in some silken tofu or cashews to replace the traditional egg binding.

How to Serve Eggless Pumpkin Pie

Eggless pumpkin pie is best served chilled or at room temperature. For an extra indulgent treat, add a dollop of whipped cream or a scoop of vanilla ice cream on top. It can also be paired with a warm cup of cinnamon-spiced coffee for the ultimate fall experience.

Serve it during holiday meals, family gatherings, or as a comforting dessert after dinner. Its smooth, spiced filling pairs wonderfully with a buttery crust, making it a crowd-pleaser for both vegans and non-vegans alike.

Storage Options

After serving, store your eggless pumpkin pie in the refrigerator. It can stay fresh for up to 3-4 days when covered tightly. If you need to store it longer, consider freezing the pie. Wrap it well in plastic wrap and foil, and it will last for up to 1 month.

When ready to enjoy again, let it thaw in the refrigerator overnight. Reheat it gently in the oven for a few minutes to bring back its fresh, homemade flavor.

Best Homemade Eggless Pumpkin Pie Recipe

Eggless pumpkin pie is a variation of the traditionalpumpkin pie recipe, replacing eggs with alternatives like cornstarch or veganingredients. It delivers the same rich pumpkin flavor with the addition ofwarming spices like cinnamon, ginger, and nutmeg. The result is a creamy andsatisfying pie that can be enjoyed by all, regardless of dietary needs.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 8 People

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold and cubed)
• 3-4 tablespoons ice-cold water

For the Pumpkin Filling:

• 1 can (15 oz) pure pumpkin puree
• 1/2 cup evaporated milk
• 1/4 cup sugar
• 1/4 cup brown sugar (packed)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 1 tablespoon cornstarch (this helps set the pie without eggs)

Equipment

• 9-inch Pie Dish
• Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• Spatula
• Rolling Pin
• Oven
• Cooling Rack

Method

 

Prepare the Crust

1. In a large bowl, combine flour and salt.
2. Add the cold butter cubes and use a pastry cutter or your fingers to mix the butter into the flour until it resembles coarse crumbs.
3. Slowly add ice-cold water, one tablespoon at a time, until the dough comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes.
5. After chilling, roll the dough out on a floured surface to fit your pie dish. Trim the edges and crimp them for a decorative finish.

Prepare the Filling

1. In a medium bowl, whisk together the pumpkin puree, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, and cloves until smooth.
2. In a small bowl, dissolve the cornstarch in a tablespoon of water, then add it to the pumpkin mixture. Stir in vanilla extract.
3. Mix everything until the filling is well combined and smooth.

Bake the Pie

1. Pour the pumpkin filling into the prepared pie crust.
2. Bake for 50-60 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
3. Let the pie cool completely on a cooling rack before slicing. It will continue to set as it cools.

Notes

When baking this eggless pumpkin pie, be mindful that the pie may look a bit softer than a traditional pumpkin pie with eggs. This is normal, as the cornstarch helps to set the filling. Allow the pie to cool for at least an hour before slicing to achieve the perfect consistency.