Eggless Pumpkin Pie (Easy + Delicious)
This easy eggless pumpkin pie is one you’ll make year after year. It’s smooth, creamy, and full of the best flavor. If you are out of eggs or have food allergies, grab this recipe! I also include notes in the recipe to make it dairy-free if needed.
Quick Look:
⏱ Prep Time: 15 minutes
🔥 Cook Time: 1 hour 5 minutes (15 minutes at 425°F then 40-50 minutes at 350°F)
❄️ Cool Time: ~3 hours before serving
🛠 Equipment Needed: 9-inch pie pan
💡 Top Tip: Make sure your crust is large enough and hangs slightly over the rim of the pie pan. Press the edges down with a fork — this helps the crust stay in place and prevents it from shrinking down during baking.
I just read that an estimated 50 million pumpkin pies are enjoyed each November in the United States – wow! Pumpkin pie is a holiday tradition for so many families, and I promise this eggless version will be loved by everyone at your table.
This is a GREAT recipe to start with if you are newer to baking pies. There is only a bottom layer of pie crust which simplifies it and the filling is beyond easy to make.
You can make this with a homemade pie crust, but you can also make things even simpler with a store-bought one. No matter which route you take, the creamy pumpkin filling paired with that buttery crust is just irresistible.
Pumpkin pie without evaporated milk
There are a large variation of pumpkin pie recipes, but this pumpkin pie is made without evaporated milk or condensed milk. Instead, it uses half and half which results in a creamy pumpkin pie.
Note from Lexi: Why this Recipe Works
This is a great pie to make for many different reasons. It only requires one crust on the bottom and the filling you just simply mix and pour! You can also prepare this the day ahead of time and store it in the refrigerator. Your future self will thank you when you can simply pull it out and serve this delicious eggless pumpkin pie. We needed a simple pumpkin pie recipe due to food allergies, and this one meets the mark! Enjoy every slice.
– Lexi with Our Slice of Home
Ingredients and substitutions
How to make eggless pumpkin pie
Step 1: Preheat oven to 425 degrees. Lay pie crust inside a 9-inch pie pan. Fold the edges of the pie crust and then crimp the edges with a fork.
Step 2: Prepare your filling: In a large bowl combine pumpkin puree, brown sugar, ground cinnamon, ground ginger, salt, ground cloves, and corn starch. Stir until well combined. Pour in half and half and mix well.
Step 3: Pour filling into UNBAKED pie crust. Bake at 425 degrees Fahrenheit for 15 minutes. Then reduce the temperature to 350° F and bake for 40 to 50 minutes until the pie is set. I HIGHLY recommend covering the crust with a pie shield or aluminum foil halfway through baking or else the crust does tend to burn.
Step 4: Allow to cool in the pie pan and enjoy! You can allow the pie to cool and store in the refrigerator overnight as well.
FAQ
Absolutely. You can bake the entire pie, allow it to cool completely, and store in the refrigerator until the next day!
Yes, to make this pumpkin pie vegan substitute the half and half for ONE cup of coconut cream. Use a vegan crust as well!
Blind baking the crust simply means “pre-baking” it before adding the filling. You DO NOT need to do this for the recipe! I prefer a softer crust here, so there’s no need to blind bake.
Canned pumpkin works perfectly for this recipe and gives consistent results. Just make sure you’re using pure pumpkin purée and not pumpkin pie filling, which already has sugar and spices added.
The pie is ready when the center has a slight jiggle. It will continue to firm up as it cools.
Not at all! The pie stays creamy, rich, and perfectly spiced – most people can’t even tell it’s egg-free.
More pumpkin recipes
Grab these delicious pumpkin recipes:
- Cinnamon Sugar Pumpkin Seeds (Oven Roasted)
- Pumpkin Chai Tea Latte (Hot and Iced)
- Pumpkin Pie Applesauce
- Pumpkin Chocolate Chip Sourdough Discard Muffins
- Pumpkin Waffles without Egg
Equipment needed
9-inch pie pan
How to store pumpkin pie without eggs
Let your pumpkin pie cool completely before storing. Cover it loosely with foil or plastic wrap and keep it in the refrigerator for up to 3 to 4 days. Because this recipe includes half and half, it’s best not to leave it out on the counter.
If you’d like to make it ahead, you can also freeze the pie once it’s fully cooled. Wrap it tightly in plastic wrap, then a layer of foil, and freeze for up to 1 month. When ready to serve, thaw overnight in the refrigerator.
Tips for Success
The hardest thing about this recipe is getting the crust right so it doesn’t shrink down into the pie. Make sure your pie crust is large enough to fit your pan with a little extra hanging over the edges. Gently press and crimp the overhang with a fork — this not only looks beautiful but also helps the crust stay in place while baking.
If using a store-bought crust, you will likely need to roll it out a bit with a rolling pin to make it large enough for a 9-inch pie pan.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Eggless Pumpkin Pie
Equipment
Ingredients
- 9 inch pie crust homemade or store bought
- 12 ounce can 100% pumpkin puree
- 1 ½ cups half and half
- 3 tablespoons corn starch
- ¾ cup brown sugar packed
- 1 ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground cloves
Instructions
- Preheat your oven to 425°F
- Add the crust to your pie pan, letting the edges hang slightly over the rim. Use a fork to gently press down around the border. This helps keep the crust from shrinking into the pan as it bakes.9 inch pie crust
- In a large mixing bowl, combine pumpkin puree, corn starch, brown sugar, ground cinnamon, ginger, salt, and ground cloves. Mix until well combined.12 ounce can 100% pumpkin puree, 3 tablespoons corn starch, ¾ cup brown sugar, 1 ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground cloves
- Pour in half and half and mix until combined.1 ½ cups half and half
- Pour into your UNBAKED pie crust.
- Bake at 425°Ffor 15 minutes. Then decrease the temperature to 350°F and bake for 40-50 minutes. I HIGHLY recommend covering your crust halfway through baking to prevent it from burning. You can use a pie shield or make your own with folding aluminum foil over the edge of your pie.
- Remove from oven and you will know the pie is done when the center slightly giggles. You will want the pie to completely cool before eating!
- Top with whipped cream and enjoy every bite!
Simple and so delicious! The texture is fantastic and you won’t miss the eggs one bit!
A fall favorite recipe! I’ve made it with store bought and homemade crust. Both delicious