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Eggless Pumpkin Pie Recipe

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.
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Prep Time 15 minutes
Cook Time 1 hour
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.