Easy and Frugal Eggless Pumpkin Pie Recipe

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Need to make a pumpkin pie without eggs this year? This Eggless Pumpkin Pie is just perfect and turns out wonderfully!

Need to make a pumpkin pie without eggs this year? This Eggless Pumpkin Pie is just perfect and turns out wonderfully!

Eggless Pumpkin Pie Recipe

After many years of allergies and intolerances, we were finally able to re-introduce eggs to our family this past year. Even though we can now eat eggs again without any trouble, we still have created some delicious egg-free recipes that we enjoy, including this amazing no-egg Pumpkin Pie. It’s also a great way to make a pie if your chickens aren’t laying eggs right now or you just want to make a pie an stick to a rice and beans (frugal) budget.

Prior to coming up with this pie recipe, I didn’t think it was possible to make Pumpkin Pie without eggs. After all, they are the glue that holds the pie together, right? But it turns out I was wrong, and this delicious recipe is the result of my trial and error pie baking.

If you are looking for a Pumpkin Pie recipe without eggs or maybe need a vegan Pumpkin pie recipe, this recipe will make you happy! We make this recipe for Thanksgiving every single year.

pumpkin puree

Ingredients in Eggless Pumpkin Pie

  • Pumpkin. You can use canned pumpkin puree or homemade pumpkin puree. Just make sure the only ingredient is pumpkin not pumpkin pie filling.
  • Maple Syrup. This will help give your pie better flavor and that fall taste.
  • Sugar. You can use regular sugar in this recipe OR replace it with brown sugar, honey, or maple syrup. We do all maple syrup in ours.
  • Apple Juice. Again, this helps gives the pie some flavor. If you start making this pie and find yours too be too runny, you can leave this out.
  • Vegetable Oil. This helps with texture and to prevent cracking.
  • Starch. You can use cornstarch, arrowroot starch, tapioca starch, potato starch, or whatever you have on hand. Tapioca starch is our favorite.
  • Cinnamon, Ginger, and Salt. These are the only spices you need for your pie! You can add more if you feel it won’t be flavorful enough. You could also add a pinch of nutmeg if you have it. You could also replace all the spices with pumpkin pie spice if you have that, too.
  • Pie Crust. Use a simple Butter Crust for this pie. Store-bought pie crust is ok, too, if you have some on hand.
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Pumpkin PIe
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Eggless Pumpkin Pie Recipe

Enjoy a pumpkin pie this holiday season (or any time of year!) without the eggs!

Course Dessert
Cuisine American
Keyword Egg Free Pumpkin Pie
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Calories 81 kcal
Creator Merissa

Ingredients

  • 1 1/2 cans pureed Pumpkin (About 3 cups)
  • 1/4 cup Maple Syrup
  • 1/4 cup Sugar brown or white
  • 1/3 cup Apple Juice
  • 1 tablespoon Vegetable Oil (coconut or olive oil)
  • 2 1/2 tablespoons Starch (arrowroot, corn, or potato)
  • 1 teaspoon Cinnamon ground
  • 1/2 teaspoon Ginger ground
  • 1/4 teaspoon Salt
  • Pie Crust (use gluten free flour in your crust for GF pie)

Instructions

  1. Combine all ingredients together in a blender until smooth.

  2. Pour into a prepared pie crust.

  3. Bake at 350 degrees for 1 hour or until center appears set.

  4. Cool the pie for an hour at room temp and then place in the fridge until serving time. The pie is best when refrigerated for several hours before serving.

Recipe Notes

The sugar can be replaced with all maple syrup or vice versa. Also, the linked pie crust recipe contains butter so if you need a fully vegan pie, sub vegetable shortening.

Nutrition Facts
Eggless Pumpkin Pie Recipe
Amount Per Serving
Calories 81 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.3g2%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Sodium 75mg3%
Potassium 60mg2%
Carbohydrates 16g5%
Fiber 0.3g1%
Sugar 13g14%
Protein 0.2g0%
Vitamin A 17IU0%
Vitamin C 0.2mg0%
Calcium 16mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Tip: Looking for other Pumpkin Pie recipes? Here’s a Crustless Pumpkin Pie!

Pumpkin PIe

More Tips for Making Egg-Free Pumpkin Pie

This pie is naturally dairy-free as well (if you use shortening, lard, or tallow in the crust instead of butter), but if you are able to have dairy, you will want to top this with some Homemade Whipped Cream or Vanilla Ice Cream.

I make this pie with a gluten-free pie crust using the recipe for pie crust that I’ve linked to above, but replacing the flour with All Purpose Gluten Free Flour and replacing the butter with tallow. The picture I’ve shown above is the pie made with this gluten-free crust. It’s so nice and flaky with my flour blend! You can also replace the butter in the crust with shortening for a vegan pie crust.

Also, as mentioned in the recipe notes above, I have successfully removed the refined sugar from this pie and used a little bit more maple syrup. A pumpkin pie doesn’t need to be overly sweet so this works out to be a great substitute.

Place a baking pan underneath the pie (can be covered in parchment paper or aluminum foil) to catch any spills that might happen in your oven while the pie is baking.

This eggless Pumpkin Pie is so good that your family won’t even suspect that it doesn’t have eggs in it (or a ton of sugar!). We like to make this recipe a few times a month in the winter season when pumpkin is inexpensive. Pumpkin Pie always makes a great comforting dessert!

Tip: You can use your own frozen pumpkin preserves in this recipe too!

Egg Free Brownies

More Egg Free Recipes

You’ll find many of the recipes on Little House Living are Egg Free or can be easily adapted with an egg substitute, so be sure to check out the full recipe index.

Does your family enjoy Pumpkin Pie? Would they try this eggless Pumpkin Pie?

Me and Kady

Merissa Alink

Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.

This Eggless Pumpkin Pie Recipe was originally published on Little House Living in November 2018. It has been updated as of November 2023.

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8 Comments

  1. I am surprised this recipe works! I will have to try it sometime. I used to make a lot of eggless pumpkin pies with spelt crusts and tofu in the pumpkin filling. I stopped because one of my sons was getting allergic to the soy. He had problems with soy formula as a baby, so I knew to watch out for soy.

  2. 5 stars
    Hi Merissa, Sounds a good recipe. In the UK pumpkin recipes are just becoming more popular, I usually use a butternut squash. It will be interesting to try an eggless pie!

  3. 5 stars
    Am I still getting your blogs? I hope so! I was messing around with Word Press and am not sure if I am still getting your blogs.

  4. 5 stars
    I made this pumpkin pie recipe using olive oil for the oil and I made your homemade crust using gluten free flour. This was AMAZING! You are right, the apple juice adds a little something that other pumpkin pies just cannot provide. EVERYONE (that’s 9 people), even the picky ones, liked this pie. It was gone before the sun set on Thanksgiving. The crust was easy peasy to make as well…why would we even buy a premade crust? And your homemade whipped cream…same question: why did I ever buy premade? Thank you for sharing and adding your touch to our family traditions.