Eggless Pumpkin Pie
This Eggless Pumpkin Pie recipe is smooth, creamy, and made without eggs. With just six ingredients, the cozy flavors result in delicious pumpkin pie that’s perfect for the holiday season!
You’ll also love this Pumpkin Mug Cake and No Bake Eggnog Pie!
If you have an egg allergy, ran out of eggs, or just don’t like them, this is the perfect pumpkin pie for you.
I’m here to tell you that you don’t need eggs to get that smooth, custard-like texture that pumpkin pie has. You can get the same results by replacing eggs with sweetened condensed milk and cornstarch. Both ingredients thicken the pie (without affecting the pumpkin spice flavor) just as eggs would do.
This tastes just like the traditional pumpkin pie recipe that you grew up loving. Whether you use a graham cracker crust, homemade pie crust, or a store-bought version, you can bet that this will be a delicious dessert for fall, Thanksgiving, or any other time of the year.
And just in case you’re looking for some other pumpkin pie recipes, you’ll love these pumpkin pie bars, pumpkin apple muffins, and pumpkin pie baked oatmeal.
Now, because I’m all about the easy recipes around here, I used a refrigerated pie crust and canned pure pumpkin. However, you can take the extra step to make homemade pumpkin puree if you have the time.
This simple pumpkin pie with no eggs is a breeze to make and is a dessert show-stopper. With hints of brown sugar and maple syrup from the pumpkin filling and spices, this classic pumpkin pie recipe is. prefect for the fall season.
Ingredients in Eggless Pumpkin Pie:
- Refrigerated pie crust
- Sweetened condensed milk
- Canned pure pumpkin (not pumpkin pie filling)
- Cornstarch
- Pumpkin pie spice
- Vanilla
How to Make This Easy Egg-Free Pumpkin Pie Recipe:
- To prepare the refrigerated pie crust: preheat oven to 450°F. Bring crust to room temperature and then gently unroll crust onto an ungreased 9-inch pie pan (preferably a glass pan so that you can see the bottom of crust to make sure it’s not burn and/or burning). Press against sides and bottom of pan. Partially bake pie crust for about 5-7 minutes or until just beginning to firm and brown (this will help crust cook evenly and not be soggy when adding filling). Set aside.
- To make the filling: Reduce oven temperature to 400°F. In a large bowl, add sweetened condensed milk, pumpkin, cornstarch, pumpkin pie spice, and vanilla. Whisk until smooth and no lumps remain. Pour into prepared crust. **To prevent excess browning of crust, cover the sides of crust with aluminum foil**
- Bake: for 50-55 minutes, or until filling is firm. Let cool to room temperature and then refrigerate until ready to serve.
Storage Instructions:
Pie will keep covered with plastic wrap in the refrigerator for up to four days.
Can You Freeze This Eggless Pie?
Absolutely! Let the pie cool completely to room temperature and then wrap tightly with plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer for up to three months. When ready to serve, defrost in the refrigerator.
Can You Make This Ahead of Time?
Yes! You can make this no egg pumpkin pie recipe up to one day in advance and store in the refrigerator until ready to serve.
How to Serve:
I like to serve this pie with some homemade whipped cream and vanilla ice cream.
Tips for Making the Best Pumpkin Pie:
- Be sure to bring the refrigerated crust to room temperature before baking: This will make it easier to roll onto the pie plate.
- Use a glass pie plate: This is helpful so that you can check the bottom of the pie to make sure it’s not burnt (or burning).
- Use pie weights: while it’s not necessary, you can use them when baking the crust to make sure it bakes up evenly.
- Use canned pure pumpkin: Make sure to use this and not pumpkin pie filling, as the two are not the same.
- Keep an eye on the oven times: So the pie doesn’t over-bake and crack in the middle. The filling should be firm around the edges but have a slightly jiggle in the middle.
- To prevent excess browning of the crust: cover the sides of aluminum foil when ready to bake.
Looking for More Pumpkin Recipes? I’ve Got You Covered!
- Pumpkin Cheesecake Cookies
- Gingerbread Pumpkin Streusel Coffee Cake
- Spiced Pumpkin Hot Chocolate
- Pumpkin Pie Bites
- Pumpkin Pie Overnight Oats
- Pumpkin Pie Pudding
- Pumpkin Cheesecake Crescent Rolls
- Pumpkin Alfredo Pasta
Eggless Pumpkin Pie
Ingredients
- 1 refrigerated pie crust
- 1 (14 ounce) can sweetened condensed milk
- 1 (15 ounce) can pure pumpkin
- 2 tablespoons cornstarch
- 3 teaspoons pumpkin pie spice
- 2 teaspoons vanilla bean paste, (or vanilla extract)
Instructions
- To prepare the refrigerated pie crust: preheat oven to 450°F. Bring crust to room temperature and then gently unroll crust onto an ungreased 9-inch pie plate. Press against sides and bottom of pan. Partially bake pie crust for about 5-7 minutes or until just beginning to firm and brown (this will help crust cook evenly and not be soggy when adding filling). Set aside.
- To make the filling: Reduce oven temperature to 400°F. In a large bowl, add sweetened condensed milk, pumpkin, cornstarch, pumpkin pie spice, and vanilla. Whisk until smooth and no lumps remain. Pour into prepared crust. **To prevent excess browning of crust, cover the sides of crust with aluminum foil**
- Bake for 50-55 minutes, or until filling is firm around the edges and has a slight jiggle in the center. Let cool to room temperature and then refrigerate until ready to serve.
Notes
- Pie will last in in the refrigerator for up to four days.
- See my tips and tricks for making this Eggless Pumpkin Pie above the recipe box.
This was the best pumpkin pie recipe I’ve ever made! I have a new allergy to eggs and wasn’t even sure you could make pumpkin pie without them, but wow, even if I could eat eggs I’d still use this recipe! Thank you!
I’m so glad you enjoyed, Jillian!
Mine didn’t set 😕 it’s very soupy! What’d i do wrong??
Hi Kathy! I have no idea what would’ve gone wrong since I wasn’t in the kitchen with you. Are you sure you used the correct measurements? It’s only one (14 ounce) can of sweetened condensed milk and one (15 ounce) can of pumpkin. The pie shouldn’t have been soupy, especially since it doesn’t really have a liquid to begin with (i.e. no milk, etc). Your oven may need more baking time than 50-55 minutes? Again, I’m not sure what went wrong, I can only assume you added too much condensed milk or pumpkin which would cause excess liquid, but I’ve never had soupy pie before and I’ve made this countless times. So sorry that happened!
My family LOVED this pie! My son is allergic to eggs so I wanted to test this version before I made it for Thanksgiving. It took about 1 hour 5 min to bake in my oven and I covered the crusts so it wouldn’t burn and it was so good. I will definitely be making this for the holidays.