Finding a pumpkin pie recipe that works for everyone at your holiday gathering can be tricky, especially when some of your guests have egg allergies or follow a vegan diet. Between juggling different dietary needs and trying to keep traditional flavors intact, it’s easy to feel overwhelmed by all the substitutions and adjustments needed.
Fortunately, this egg-free pumpkin pie recipe delivers everything you love about the classic dessert without compromising on taste or texture. It’s just as creamy and warmly spiced as the traditional version, and best of all, everyone at your table can enjoy it without worry.
Ingredient Substitutions
Canned pumpkin puree can be replaced with homemade pumpkin puree or butternut squash puree for a fresher flavor and potentially higher nutrient content. Use the same amount as called for in the recipe, but be aware that homemade purees may contain more moisture. If using butternut squash, add an extra 1/4 teaspoon of pumpkin pie spice to enhance the flavor.
Evaporated milk can be substituted with full-fat coconut milk for a dairy-free, vegan option. Use the same quantity as evaporated milk. This substitution will add a subtle coconut flavor to the pie while maintaining a creamy texture. For a nut-free alternative, try oat milk creamer, which provides a similar richness.
The pie shell can be made gluten-free by using almond flour or a gluten-free flour blend instead of wheat flour. Follow a gluten-free pie crust recipe, adjusting liquid amounts as needed. Alternatively, create a nut-based crust using ground pecans or walnuts mixed with a small amount of melted butter and sugar for a low-carb option.
| Preparation Time | 30-45 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 90-115 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 25-30 g
- Fat: 30-35 g
- Carbohydrates: 230-250 g
Ingredients
- 1 uncooked pie shell (homemade or store-bought)
- 1/4 cup white sugar (50 g)
- 1/2 cup light brown sugar (100 g)
- 1 teaspoon pumpkin spice blend
- 1 teaspoon cinnamon powder
- 3 tablespoons corn starch or tapioca starch
- 15 oz canned pumpkin puree (425 g)
- 12 oz evaporated milk (354 ml)
- Whipped cream for topping (optional)
Step 1: Prepare the Pie Crust
If making from scratch, follow your “How to Make Pie Crust from Scratch” recipe through step 4, or use a store-bought crust.
Roll out the pie dough into a 12-inch circle and transfer it to a 9-inch pie dish.
Crimp the edges of the crust for a decorative finish and chill the crust while the oven heats up to ensure a flaky texture.
Step 2: Par-Bake the Pie Crust (Optional)
This step is optional but recommended for a crunchier pie bottom.
Preheat your oven to 400º F (200º C).
Line the chilled pie crust with a double layer of parchment paper or aluminum foil.
Fill the lined crust with pie weights, dried beans, or uncooked rice, making sure they are evenly distributed.
Bake at 400º F (200º C) for 10 – 12 minutes until the edges are set and start to turn golden.
Remove from oven and carefully take out the parchment paper and weights.
Prick the bottom with a fork and bake for an additional 5 minutes.
Set aside while you prepare the filling.
Step 3: Prepare the Pumpkin Filling
In a blender, combine sugars, pumpkin pie spice, cinnamon, cornstarch or tapioca starch, pumpkin puree, and evaporated milk.
Blend the mixture until smooth, about 1 – 2 minutes, ensuring a creamy consistency for your pie filling.
Step 4: Fill and Bake the Pie
Pour the pumpkin mixture into the prepared pie shell.
Bake in the preheated oven at 400º F (200º C) for 15 minutes.
Then, reduce the oven temperature to 350º F (180º C) and continue baking for 40 – 50 minutes until the filling darkens slightly and puffs up.
The pie should still wobble slightly in the center when nudged.
To test doneness, insert a knife into the edge of the filling; it should come out moist but clean.
The filling will set fully as it cools.
Step 5: Cool and Serve
Once baked, remove the pie from the oven and let it cool on a wire rack for 2 – 3 hours.
For a delightful finish, you can decorate the top with whipped cream before serving.
Enjoy your homemade pumpkin pie!
