This pumpkin pie recipe pairs a silky-smooth pumpkin pie filling with a flaky homemade crust, all completely eggless. You can make it with fresh pumpkin puree or use canned pumpkin for quick and reliable results.
There’s something about the aroma of a freshly baked pumpkin pie that makes the entire house feel warmer.
Cinnamon and nutmeg swirl in the air, the oven hums quietly, and the pie cools patiently on the wire rack as friends and family linger nearby, waiting for that first slice.
Jump to:
- Eggless pumpkin pie
- Best pumpkin pie recipe
- Pumpkin pie without eggs
- Pumpkin health benefits
- Pumpkin puree versus canned pumpkin
- Homemade crust for pumpkin pie
- Ingredients
- Equipment
- Step-by-step instructions
- Tips for success
- Serving suggestions
- Storage and reheating
- Best holiday pie recipe
- Eggless Pumpkin Pie
- More recipes you may enjoy
- Tried this recipe? We’d love your review!
Eggless pumpkin pie
This eggless pumpkin pie gives you all the flavors and textures you expect from a homemade pumpkin pie — creamy, spiced filling, buttery pie crust — without using eggs.
The result is light yet indulgent, perfect for finishing off a rich holiday meal.
And whether you’re making it for your first time or it’s already part of your annual traditions, it’s a recipe you’ll want to keep close.
When I served this pie at Thanksgiving for a group of ten, it was gone before anyone could ask for seconds.
Guests commented on the smooth texture and the balance of spice to sweetness.
It felt good to know that a dessert made without eggs could impress everyone at the table.
Best pumpkin pie recipe
I’ve made plenty of pumpkin pies over the years, but going eggless was a challenge I wanted to get right.
The first few attempts? Let’s just say they didn’t make it to the holiday table.
Either the filling didn’t set the way I wanted, or the bottom of the crust softened more than I liked.
But with some adjustments — and a lot of recipe testing — I landed on this version.
Pumpkin pie without eggs
Pumpkin, with its natural creaminess and mild sweetness, lends itself beautifully to an egg-free filling.
Without eggs, the other ingredients stand out more.
The spices taste warmer, the pumpkin feels brighter, and the condensed milk brings that luscious richness without overpowering.
There’s also a practical reason: many vegetarians, especially in Indian cooking traditions, avoid eggs altogether.
Making a dessert like this means more people can enjoy it.
And from a digestion perspective, skipping eggs in a post-meal dessert keeps things lighter.
Pumpkin health benefits
The base of this pumpkin pie recipe — whether made from fresh pumpkin puree or canned pumpkin — isn’t just delicious; it’s packed with beta-carotene.
This plant compound converts to Vitamin A in the body, supporting skin health, vision, and immune function.
Pumpkin also has cooling, anti-inflammatory qualities and is naturally light and dry, making it an excellent counterpart to the heavier ingredients in pie, like butter and condensed milk.
The spices do more than just add flavor; cinnamon, ginger, nutmeg, and cloves can help with digestion, making this dessert a gentle finish to a big meal.
Pumpkin puree versus canned pumpkin
If you can find a sugar pumpkin, it’s worth picking one up. These smaller pumpkins are sweeter and less fibrous than carving pumpkins, giving you a smoother fresh pumpkin puree.
To prepare, quarter the pumpkin, remove the seeds and stringy bits, steam until tender, and blend or mash until silky.
The flavor is subtle but distinct — slightly earthy, gently sweet, and perfect for pie.
Most of the time, I use canned pumpkin for this recipe. It’s reliable, ready to use, and shaves off prep time.
Just be sure you’re buying pure pumpkin puree, not pre-seasoned pumpkin pie filling.
You’ll need two standard cans for this recipe, though you’ll have a little extra — perfect for stirring into oatmeal or adding to a quick soup.
Homemade crust for pumpkin pie
There’s nothing like a homemade crust to complement a smooth, spiced filling.
When you make it yourself, you can feel the cold butter working into the flour, promising flaky layers.
The key is temperature control: cold butter, cold water, and even chilled hands if possible.
After mixing, wrap the dough in plastic wrap and let it rest in the fridge.
This pause relaxes the gluten and keeps the butter solid, which means better flake after baking.
Blind baking is another step that makes a difference.
By lining the crust with parchment paper, filling it with pie weights (or dried beans), and giving it a short bake before adding the filling, you keep the bottom of the crust crisp instead of soggy.
Short on time? A good-quality store-bought crust can step in and still deliver a delicious pie.
Ingredients
For the homemade crust
- White flour, unbleached
- Cold butter, cubed
- Salt
- Cold water
For the pumpkin pie filling
- Pumpkin puree (either fresh pumpkin puree or canned pumpkin)
- Sweetened condensed milk
- Cinnamon powder
- Freshly grated nutmeg
- Ginger powder
- Ground cloves
- Freshly ground black pepper
- Salt
Equipment
- 9-inch pie dish
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Mixing bowls
- Whisk
- Wire rack for cooling
- Baking tray (to catch drips)
- Food processor (optional, for making the homemade crust)
- Pastry blender (optional, for hand mixing)
Step-by-step instructions
Make the crust
Mix the flour and cold butter until you have pieces the size of peas.
Add cold salted water gradually until the dough comes together in a shaggy mass.
Shape into a ball, wrap in plastic wrap, and chill for at least one hour.
Prepare the pumpkin
If using sugar pumpkin, cut into quarters, scoop the seeds, and steam until fork-tender.
Scoop the flesh into a bowl and blend until smooth.
If using canned pumpkin, measure out the amount you need and let it come to room temperature for easier mixing.
Blind bake the crust
Preheat the oven to 375°F.
Roll out the chilled dough to about 12 inches and fit it into your pie dish.
Line with parchment paper, fill with pie weights, and bake until the edges are pale golden.
Remove the weights and paper, then let it cool slightly.
Make the filling
In a large bowl, whisk together pumpkin puree, condensed milk, spices, and salt until there are no lumps.
The aroma at this stage is a preview of what’s to come — warm, sweet, and distinctly seasonal.
Bake the pie
Pour the filling into the crust.
Bake until the center is set and doesn’t jiggle when you gently tap the pie dish.
Cool on a wire rack for at least 30 minutes.
For the cleanest slices, refrigerate and serve the next day.
Tips for success
Keep all crust ingredients cold for a flakier texture.
If this is your first time blind baking, check the crust early to avoid over-browning.
Don’t skip cooling — the filling needs time to set.
Wrap leftovers in plastic wrap to keep them fresh.
Serving suggestions
Serve your eggless pumpkin pie with:
- Lightly sweetened whipped cream
- Vanilla ice cream
- Sweetened yogurt for a lighter twist
Pair with chai tea or even a spiced cacao drink for a cozy holiday dessert experience.
Storage and reheating
Store the pie wrapped in plastic wrap in the fridge for up to four days.
The flavors deepen overnight, so the next day slices often taste even better.
Serve chilled or let it return to room temperature before serving.
Best holiday pie recipe
This pumpkin pie recipe balances the creamy richness of the filling with the crisp, buttery homemade crust.
By using either fresh pumpkin puree from a sugar pumpkin or the convenience of canned pumpkin, you can adapt it to your schedule without sacrificing flavor.
With a video tutorial to guide you, even a first time pie baker can pull off a dessert that looks and tastes impressive.
And once you taste it, you might just find yourself making it again before the next holiday rolls around.
So preheat that oven, gather your ingredients, and let your kitchen smell like cinnamon and nutmeg — it’s time to bake an eggless pumpkin pie that everyone will love.
Eggless Pumpkin Pie
Helpful Kitchen Tools:
- Food processor optional
- Pastry blender optional
Ingredients
For the homemade crust
- 5 to 7 tablespoons cold water
- ½ teaspoon salt
- 5 tablespoons cold butter, cut into cubes
- 1 cup white flour, unbleached
For the filling
- 2 cups pumpkin puree, (either sugar pie pumpkin or two 15.5-oz cans of pumpkin puree)
- 1 ¼ cups sweetened condensed milk, (14-ounce can; sub with coconut cream)
- 1 teaspoon cinnamon powder
- ½ teaspoon nutmeg, freshly-grated
- ½ teaspoon ginger powder
- ¼ teaspoon ground cloves
- pinch freshly ground black pepper
- ½ teaspoon salt
Instructions
Prepare the crust
- If you are using a purchased pastry crust, follow the instructions on the package to prepare it, and skip the remaining steps in this section. You may choose to do the blind bake steps in the separate section below, or skip it. It is true that many pumpkin pie recipes do not use blind baking. Doing the blind bake is likely to result in a crispier crust, but you also risk overcooking and burning it, so be careful with it.
- You can either make this crust in a food processor, or in a bowl. A food processor makes it really easy. If you make it in a bowl it really helps to have a pastry blender. This is a tool with multiple blades for cutting through the butter, and it is just the right shape to fit in a bowl.
- Add salt to water and stir for about a minute to dissolve, then refrigerate to make the water really cold. Cube your butter and refrigerate it at the same time.
To make in the food processor:
- Add the flour, then the cubes of cold butter. Pulse gently until the butter is somewhere between the size of peas and rice.
- Add in 5 tablespoons of water and pulse. If the dough is still too dry, add a bit more water. You are looking for the dough to come together into a shaggy mass.
- Dump the dough onto your counter and gather it in to a ball. Cover with plastic wrap and chill well in the fridge for at least an hour.
To make in the bowl:
- Add the flour and cold butter, then cut the cold butter into the flour using a pastry cutter, or with your fingers until you get something between peas and rice sizes of butter.
- Add in 5 tablespoons of water and mix a little more. If the dough is still too dry, add the remaining water. You are looking for the dough to come together into a shaggy mass.
- Dump the dough onto your counter and gather into a ball. Cover with plastic wrap and chill well for at least an hour.
Cook the pumpkin (or use canned)
- If you will make your own pumpkin puree, follow the steps below. Otherwise, you will need two 15.5-ounce cans of pumpkin puree, and there will be some left over.
- Use a large, sharp knife to carefully cut the sugar pie pumpkin in quarters. Scoop out the seeds, pith, and fibre with the help of a large spoon.
- Place the pumpkin cut-side-down in a steamer basket. Place the basket inside a pot with boiling water and steam for 15-20 minutes, until the pumpkin is tender when pierced with a knife.
- Allow to cool, then scoop flesh out of the skins into a mixing bowl. Puree with an immersion hand blender or potato masher until smooth.
Roll out the dough and blind bake the crust
- Preheat the oven to 375 degrees Fahrenheit.
- Place the chilled dough on a floured surface. Roll out the dough to a circle approximately 12″ in diameter to line a (9-inch) pie dish. Use plenty of flour below and above the crust. Fold the crust into 4 quarters and place into the pie dish. Carefully open the crust to fill the dish. Fold and crimp the edges with a fork.
- Cover the crust with parchment paper or aluminum foil and fill with 1 pound beans, such as black beans or kidney beans, that you will keep for this use.
- Bake for 10-15 minutes, until the edges of the crust turn pale brown. Remove from the oven and allow to cool about 5 minutes. Remove the weights and pour in the filling.
Make the pie filling and bake
- In a large mixing bowl, combine pumpkin puree, condensed milk, spices, and salt, and whisk until there are no lumps.
- Pour the filling into the crust. Bake for 40-50 minutes, until the filling is set and no longer jiggly, and the top crust is lightly brown.
- Cool for at least 30 minutes before cutting.
- Cut into wedges and serve with fresh whipped cream, vanilla ice cream, or sweetened yogurt (see notes).
Video
Notes
Sweetened whipped cream
In a small chilled mixing bowl combine 1 cup whipping cream, 1-2 tablespoons sugar, and 1 teaspoon vanilla. Beat using a whisk or electric mixer until soft peaks form. Do not over-beat!Make the crust gluten-free!
Substitute with Bob's Red Mill 1 to 1 Baking Flour *This recipe is adapted from here.Nutrition
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