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 eggless Pumpkin Pie.
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 just need a vegan Pumpkin pie, this recipe will make you happy!
Eggless Pumpkin Pie Recipe
Enjoy a pumpkin pie this holiday season (or any time of year!) without the eggs!
- 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)
Combine all ingredients together in a blender until smooth.
Pour into a prepared pie crust.
Bake at 350 degrees for 1 hour or until center appears set.
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.
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.
—Looking for other Pumpkin Pie recipes? Here’s a Crustless Pumpkin Pie!
More Tips for Making Eggless 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 definitely want to top this with some Homemade Whipped 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. My picture shown above is the pie made with this gluten-free crust. It’s so nice and flaky with my flour blend!
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 in its place. A pumpkin pie doesn’t need to be overly sweet so this works out to be a great substitute.
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!
Does your family enjoy Pumpkin Pie? Would they try this eggless Pumpkin Pie?