This deliciously easy Pumpkin Pie recipe is made without eggs and is a family favorite. Filled with aromatic warming spices, homemade pumpkin purée and an all butter homemade pie crust, this Eggless Pumpkin Pie is a must make this holiday season.
About Pumpkin Pie Recipe
This egg-free pumpkin pie recipe is custardy and delicious, without needing to use eggs. This is a perfect recipe for anyone with an egg allergy in their family.
The eggs are replaced with sweetened condensed milk and arrowroot flour. Condensed milk helps to thicken the filling while simultaneously adding rich flavor. Arrowroot flour is also used to thicken the custard even further without affecting flavor.
TIP: If you do not have access to arrowroot starch, you can substitute any thickening agent including corn starch, potato starch or tapioca starch.
My easy pumpkin pie recipe is quick and simple to assemble if you have pie dough ready. I recommend using my homemade, All Butter Pie Crust Recipe for the best results, but you can use packaged pie crust if you’re tight on time.
This eggless pumpkin pie recipe also calls for homemade Pumpkin Purée, but you can easily use canned pumpkin purée instead.
TIP: Be sure to avoid the canned “pumpkin pie filling” available in the United States, as it is already sweetened and is loaded with preservatives and artificial ingredients. It will not yield good results!
This recipe yields 1 medium sized pie, but it can easily be scaled depending on the size of your celebration.
As a bonus? Pumpkin is packed with vitamins and minerals, so you can even get away with having a slice of this seasonal favorite for breakfast. I won’t tell anyone!
How to make Pumpkin Pie
With my detailed stepwise photos make the best eggless pumpkin pie!
Prepare the Crust
1. Preheat oven for 15 minutes at 190 degrees Celsius (375F). Grease an 8 or 9 inch pie pan with 1 to 2 teaspoons softened butter.
While making pies I prefer to use pie pans with removable bottoms as it makes your life easier when removing the pie.
2. Dust your working surface and rolling pin with some flour. Also lightly dust the unbaked pie dough (280 to 300 grams/9 to 10 ounces) with flour.
Sprinkle flour as needed and begin to roll the dough outwards from the center. Gently move or rotate the dough so that you roll it evenly without it sticking to the work surface.
3. Roll to a neat rectangle or circle having an even thickness of 0.5 to 1 mm. My Pie Dough Recipe will easily fit a 10 to 11 inch pan, but for this recipe, halve the dough.
Roll to large rectangle or circle 2 to 3 inches larger than the pan. This makes some room for excess dough that you can use to make a pretty fluted edge.
TIP: You can either make a second pumpkin pie with my remaining pie dough recipe, or you can wrap the dough in plastic wrap and freeze for up to three months for later use.
4. Using your rolling pin gently lift the rolled dough on it. Place your rolling pin above the pie pan, then slowly separate the dough from the rolling pin and place it gently on the pie pan.
5. Trim or cut the edges with a knife and flute the edges. Here’s a helpful video showing how it’s done.
Cover the pie dough and refrigerate until you are ready to add the filling to it.
Prepare the Pumpkin Filling
6. In a mixing bowl add 1 cup Pumpkin Puree (215 grams), ¼ teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon grated nutmeg or ground nutmeg and ⅛ teaspoon ground ginger.
TIP: Instead of individual ground spices you can add 1 teaspoon pumpkin spice mix.
7. Add 2 tablespoons raw sugar or brown sugar.
8. Add 2 tablespoons arrowroot flour and ½ cup sweetened condensed milk (150 grams). You could replace arrowroot flour with tapioca starch, corn starch or potato starch.
9. Mix very well until the sugar is dissolved and the arrowroot flour has mixed evenly. Check the taste of filling and add more sugar if required.
10. Add 1 teaspoon vanilla extract.
11. Mix again.
Assemble the Pumpkin Pie
12. Pour the eggless pumpkin pie filling in the prepared pie pan. Tap the pan on the bottom so that air bubbles are released prior to baking.
13. Bake for 50 minutes to 1 hour at 190 degrees Celsius (375 Fahrenheit). Pie will rise while baking. Once cooked, the top will settle down.
14. Check the center of the pie with a skewer or butter knife and it should come out clean.
15. Place on a wired tray or rack to cool completely, then serve. You can refrigerate the remaining pie for up to a week, or it will last covered at room temperature (in a cold city) for up to three days.
If you live in a city which has a hot, warm or humid climate, then refrigerate.
16. While serving you can dust with 1 tablespoon icing sugar (a.k.a.powdered sugar or confectioner’s sugar), or serve with a dollop of lightly sweetened whipped cream.
17. Slice and enjoy this eggless pumpkin pie with your family!
While you are welcome to use a different pumpkin pie filling recipe, I do not recommend using canned pumpkin pie filling for this recipe.
Canned pumpkin pie filling has already been sweetened and has a host of artificial ingredients that make it less than desirable.
Yes! Pumpkin purée isn’t easily accessible here in India, and making purée from fresh sugar pumpkins is quite easy. You can check my easy Roasted Pumpkin Puree recipe.
However, if you have access to canned pumpkin purée, feel free to take the short cut. Just don’t use canned pumpkin pie filling for all of the reasons stated above.
Yes! If you have a bottle of pre-mixed pumpkin pie spice, it should have all the yumminess of cinnamon, allspice, nutmeg and ginger.
You sure can! If you use one recipe worth of my Homemade All Butter Pie Crust recipe, you will have enough dough for two 8 or 9″ pies. Just double the filling recipe below to make two whole pumpkin pies.
The filling is scalable to as many pies as you’d like.
Absolutely! The recipe below is a rather traditional American blend of pumpkin pie spices, but you can certainly feel free to “spice things up” to your own liking.
Cloves, cayenne, chilis or even garam masala could add an interesting bit of flavor to the mix if you’re feeling adventurous.
You could also opt to combine two American sweets into one by adding pecans to your pumpkin pie filling.
Nope! You should be able to bake the custard and the pie shell at the same time without risking a soggy bottom. I told you this pumpkin pie recipe was easy!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Pumpkin Pie (Eggless & Easy)
- 280 to 300 grams Pie Crust (unbaked) – 9 to 10 oz, for a 8 to 9 inch pie
- 1 cup Pumpkin Puree – 215 grams
- ½ cup sweetened condensed milk – 150 grams
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- 2 tablespoons arrowroot flour – can use corn starch, tapioca flour or potato flour
- 2 tablespoons raw sugar or brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground all spice
- ¼ teaspoon grated nutmeg or ground nutmeg
- ⅛ teaspoon ground ginger
- 1 to 2 teaspoons softened butter – for greasing pie pan
Preparing the crust
- Preheat oven for 15 minutes at 190 degrees Celsius (375 degrees Fahrenheit). Grease a 8 or 9 inches pie pan with 1 to 2 teaspoons softened butter.
- Dust your working surface and rolling pin with some flour. Lightly dust the pie dough with flour. Roll the dough outwards from the center, sprinkling more flour as required. Roll the dough evenly having 0.5 to 1 mm thickness.
- Roll to a neat rectangle or circle having an additional 2 to 3 inches more than the pan. This allows for some extra dough that you can use to make a pretty fluted edge.
- Use your rolling pin to gently lift the dough on it and then slowly separate the dough, placing it gently on the pie pan.
- Trim or cut the edges with a knife and flute the edges.
- Cover the pie dough and refrigerate until you are ready to add the filling in it.
Making the eggless filling
- In a mixing bowl take the pumpkin puree, sweetened condensed milk, all the ground spices. Instead of adding ground spices separately, you can add 1 teaspoon pumpkin spice mix.
- Add 2 tablespoons raw sugar or brown sugar, arrowroot flour and vanilla extract.
- Mix very well until the sugar is dissolved and the arrowroot flour has mixed evenly. Check the taste of filling and add more sugar if required.
Assembling the pie
- Pour the pumpkin filling in the prepared pie pan. Tap pan on the bottom so that air bubbles are released.
- Bake for 50 minutes to 1 hour at 190 degrees Celsius. Pie will rise while baking. Once cooked will settle down.
- Check the center of the pie with a knife or butter knife and it should come out clean.
- Place on a wired tray or rack to cool completely.
- Slice and serve. While serving you can dust with 1 tablespoon icing sugar or powdered sugar or serve with lightly sweetened whipped cream.
- Slice and enjoy this eggless pumpkin pie. Cover the remaining pie and refrigerate.
- Pumpkin pie filling: While you can use a different pumpkin pie filling recipe, I do not recommend using canned pumpkin pie filling as it is already sweetened and has many artificial ingredients making it less than desirable.
- Canned pumpkin purée: Yes, you could use canned pumpkin purée, if you can get it. Just don’t use canned pumpkin pie filling for all of the reasons stated above.
- Pre-mixed pumpkin pie spice: Yes you could add it.
- Scaling: Yes, you can scale this recipe. The filling is scalable to as many pies as you’d like.
- Nuts and spices: This recipe has a rather traditional American blend of pumpkin pie spices, but you can certainly feel free to “spice things up” to your own liking. You could also add nuts like pecans, walnuts or almonds to the pie filling.
- Pre baking pie crust: You absolutely do not need to pre bake the pie crust.