A deliciously easy Pumpkin Pie recipe made without eggs. Filled with fragrant warming spices, homemade pumpkin purée and an all butter homemade pie crust this Eggless Pumpkin Pie is a must make this holiday season.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 50 minutes
  • Total time: 60 minutes
  • Yield: 8 · 8 Pumpkin Pie Wedges
  • Category: Dessert
  • Cuisine: American, World

Ingredients

  • 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 cornstarch, 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)

Method

Preparing the crust

  1. 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.
  2. Dust your working surface and rolling pin with some all-purpose flour. Lightly dust the pie dough with the flour.
  3. Roll the dough outwards from the center, sprinkling more flour as required. Roll the dough evenly having 0.5 to 1 mm thickness.
  4. 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.
  5. Use your rolling pin to gently lift the dough on it and then slowly separate the dough, placing it gently on the pie pan.
  6. Trim or cut the edges with a knife and flute the edges.
  7. Cover the pie dough and refrigerate until you are ready to add the filling in it.

Making egg free pumpkin pie filling

  1. 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.
  2. Add 2 tablespoons raw sugar or brown sugar, arrowroot flour and vanilla extract.
  3. 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 pumpkin pie

  1. Pour the pumpkin filling in the prepared pie pan. Tap pan on the bottom so that air bubbles are released.
  2. Bake for 50 minutes to 1 hour at 190 degrees Celsius. Pie will rise while baking. Once cooked will settle down.
  3. Check the center of the pie with a knife or butter knife and it should come out clean.
  4. Place on a wired tray or rack to cool completely.
  5. Slice and serve. While serving you can dust with 1 tablespoon icing sugar or powdered sugar or serve with lightly sweetened whipped cream.
  6. Slice and enjoy this eggless pumpkin pie. Cover the remaining pie and refrigerate.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.