This eggless pumpkin pie recipe is delicious, creamy, full of pumpkin flavor, and made without eggs! It is smooth, creamy, and full of pumpkin spice flavor. Make it with store-bought or homemade pie crust and serve for Thanksgiving and the holiday season!
Why You Should Make This Recipe
Here are the top 5 reasons you will love this eggless pumpkin pie.
- Vegan pumpkin pie recipe that tastes just like a traditional and classic pumpkin pie recipe.
- Gluten-free, eggless, vegan, and dairy-free.
- Perfect pumpkin pie that is easy to make with a few simple ingredients.
- This is an easy Thanksgiving dessert your whole family can enjoy!
- Use a store-bought crust or try your own gluten-free pie crust!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Eggless Pumpkin Pie Filling Ingredients
Eggs provide structure and binding to pumpkin pie filling. For this no-egg pumpkin pie, we needed to find a substitute for eggs.
The egg substitutes for pumpkin pie in this recipe include full-fat coconut cream and cornstarch. The mixture helps to hold the filling together and to create a creamy, smooth, custard-like texture.
You can use non-dairy milk like full-fat coconut milk or coconut cream. I have not tested this recipe using almond milk or oat milk.
Canned pumpkin puree or fresh homemade pumpkin puree is the main flavor ingredient in any pumpkin pie recipe. Use pumpkin puree, not pumpkin pie filling.
A mix of brown sugar and maple syrup gives this eggless pumpkin pie a deep and warm sweetness. You can also use coconut sugar or white sugar.
Pumpkin pie spice pumps up the warm flavors with cinnamon, nutmeg, and cloves.
Vanilla provides a warm and rich flavor.
Taste and Texture
Eggless pumpkin pie has a creamy texture in the pumpkin pie filling. The custard filling is smooth and flavorful.
The flavors are the same as traditional pumpkin pie with notes of pumpkin, cinnamon, nutmeg, and clove spices, and warm sweetness.
How to Make Pumpkin Pie with No Eggs
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Preheat the oven to 425 F. Lightly grease a 9-inch pie plate.
Bring the pie crust to room temperature for 15-20 minutes and then roll it out into a 9-inch pie plate. Flute or crimp the sides.
If using a store-bought pie crust, there is no need to blind-bake. If using a homemade crust like our easy gluten-free pie crust, follow the recipe directions to blind-bake for 15 minutes.
If you are looking for a pie with a graham cracker crust, try this paleo pumpkin pie made with almond flour.
Combine brown sugar and maple syrup in a large mixing bowl. Add in the pumpkin puree, coconut cream, pumpkin pie spice, vanilla, and cornstarch, and mix until incorporated.
Pour the pumpkin filling into the crust. Bake at 425 F for 15 minutes and then reduce the heat to 350 F. Bake for an additional 30-35 minutes.
The pie will be done when the top is set, the outsides are baked, and the center of the pie jiggles only slightly.
How to Make Ahead and Store Egg-Free Pumpkin Pie
How Far in Advance Can You Make Pumpkin Pie?
Make this eggless pumpkin pie recipe up to 2 days in advance and store it in the refrigerator until it is time to serve.
The egg-free pumpkin pie filling can be made up to 5 days in advance and added to the crust when ready to bake.
Plan for at least 3-4 hours of cooling time after baking before slicing and serving.
How to Store Pumpkin Pie After Baking
Once baked, allow the eggless pumpkin pie to come to room temperature. Cover the pie with Saran wrap or plastic wrap and then aluminum foil. Store it in the refrigerator for 3-4 days.
You can also store individual slices tightly wrapped or placed in an airtight container in the refrigerator for 3-4 days.
How to Freeze Homemade Pumpkin Pie
To freeze the entire pumpkin pie, allow it to cool fully on a wire rack. Tightly wrap it with plastic wrap and then aluminum foil.
Use a freezer-safe pie plate or an aluminum pie plate to freeze. Store in the freezer for up to 1 month.
- Follow the recipe card, step-by-step instructions, and expert tips for the best success the first time you make this pie.
- For easy transfer into the oven, place the unbaked pie on a baking sheet.
- Use an oven thermometer to monitor your oven temperature.
- Bake the pie on the middle oven rack to prevent burning, minimize cracking, and allow for more even baking.
- To avoid burnt edges, use a pie crust shield or foil strips around the edges during the last half of baking.
- Cool the pie completely and refrigerate before slicing. The pie will be set up in 3-4 hours.
- Top with whipped cream or vanilla ice cream.
Eggs can be left out of pumpkin pie if they are replaced with another binding ingredient like cornstarch. This will help the pie to set and achieve a custard-style consistency and texture.
In many baking recipes like our dairy-free gluten-free pumpkin bread, pumpkin can replace eggs. The flour in this quick bread recipe helps to create lift and structure.
However, in pie recipes, if making an eggless pie, adding additional pumpkin puree will not enable the pie to set and create a custard-like consistency.
Adding cornstarch helps to bind the pie filling and create a pie-filling texture.
Some bakers make pumpkin pie recipes with evaporated milk, heavy cream, or condensed milk instead of eggs, however, I have not tested these methods.
To avoid a soggy bottom, blind-bake the pie crust for 15 minutes at 425F.
This means you will place the pie crust into a pie plate, flute or crimp the edges, poke holes in the bottom, and then bake without the filling to par-bake the crust.
Pumpkin pie is done when the middle jiggles only slightly. The filling will continue to set as it cools.
The filling will be done and the crust will be golden brown.
If using a refrigerated, store-bought crust, blind baking is not required. I recommend blind baking when using a homemade crust.
See this gluten-free pie crust recipe for an easy homemade pie crust recipe.
Other Egg-Free Recipes You Will Love!
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Perfect Easy Eggless Pumpkin Pie Recipe (GF, DF, V)
- Preheat oven to 425F. Grease a 9-inch pie plate. Remove the pie crust from the refrigerator and allow it to sit at room temperature for 15-20 minutes1 8-slice pie crust
- Roll out the pie crust and then place it onto the pie plate, leaving one inch around the edge. Crimp or flute the sides and set aside.1 8-slice pie crust
- If using a homemade pie crust, blind-bake the crust at 425F for 15 minutes.
- Combine brown sugar and maple syrup in a large bowl. Mix in cornstarch, coconut cream, pumpkin spice, and vanilla extract until combined.¾ cup coconut cream, 3 tablespoon cornstarch, ½ cup brown sugar, ¼ cup maple syrup, 2 teaspoon pumpkin spice, 1 teaspoon vanilla extract
- Pour the pumpkin pie filling into the crust. Bake at 425F for 15 minutes then reduce heat to 350F and bake for an additional 30-35 minutes or until the center jiggles only slightly.