Eggless Pumpkin Pie
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!
Equipment
9-inch pie pan
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!
Video
Notes
Store leftovers in the fridge, covered for 3-4 days.
Make ahead: Make the day prior, cool completely, then cover with plastic wrap in the refrigerator until ready to serve.
If your pie pan is smaller than 9 inches, decrease the amount of pie filling you put in.
Vegan option: Use a vegan pie crust and swap half and half for one cup coconut cream.
Pie crust tips: You'll want the pie crust to be large enough to fit your pan with a little extra hanging over the edges. Gently press and shape the overhang with a fork. You don't want your crust falling into the pan while baking. If you buy a storebought crust, I recommend rolling it out larger with a rolling pin.
Do I have to blind bake the crust? Blind baking the crust simply means “pre-baking” it before adding the filling. You don’t need to do that for this recipe! I prefer a softer crust here, so there’s no need to blind bake.
Nutrition
Calories: 279kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 16mgSodium: 284mgPotassium: 202mgFiber: 2gSugar: 23gVitamin A: 6780IUVitamin C: 2mgCalcium: 85mgIron: 1mg
Tried this recipe?Let me know how it was!