Pumpkin pie is one of those classic desserts that shows up every fall, and this version is completely eggless.
Most traditional pumpkin pie recipes use eggs to set the filling, but this one skips them entirely. If you avoid eggs or simply can’t eat them, this pie is a great option.
The filling comes out smooth, creamy, and perfectly spiced, just like you’d expect from a good pumpkin pie.
The trick here is using cornstarch and condensed milk to set everything, so you get that firm, sliceable texture without any eggs at all.
Let me show you how simple it is to make this eggless pumpkin pie at home.
Why You’ll Love It
Silky Smooth Filling – Pumpkin, cream, and condensed milk create a rich filling that becomes beautifully creamy after chilling.
Warmly Spiced Flavor – Cinnamon, ginger, nutmeg, and cloves give every bite the cozy flavor expected from classic pumpkin pie.
Perfectly Balanced Sweetness – Brown sugar and condensed milk sweeten the pumpkin while salt and spices keep the flavor balanced.
Classic Texture Without Eggs – Cornstarch helps the filling set into neat slices while keeping it soft, creamy, and completely eggless.
Ingredient List
- 1 Eggless 9-Inch Pie Crust, Unbaked
- 15 oz Pumpkin Puree
- 14 oz Sweetened Condensed Milk
- 3/4 cup Heavy Cream
- 1/4 cup Cornstarch
- 1/3 cup Light Brown Sugar, Packed
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 1/2 tsp Fine Salt
- 2 tsp Pure Vanilla Extract
Directions
Step 1
Preheat the oven to 425 degrees F. Fit the eggless pie crust into a 9-inch pie pan, shape the edge, and refrigerate it while preparing the filling.
Step 2
Place the pumpkin puree, sweetened condensed milk, heavy cream, cornstarch, brown sugar, cinnamon, ginger, nutmeg, cloves, fine salt, and vanilla in a blender.
Step 3
Blend the filling for 30 to 45 seconds, until completely smooth and free of cornstarch lumps. Pour it into the chilled pie crust.
Step 4
Bake the pie at 425 degrees F for 15 minutes. Reduce the temperature to 350 degrees F and continue baking for 45 to 55 minutes.
Step 5
Remove the pie when the edges are set and the center has a gentle wobble rather than a liquid ripple. Cover the crust edge loosely with foil if it browns too quickly.
Step 6
Cool the pie at room temperature for 2 hours. Refrigerate it for at least 4 hours, preferably overnight, so the eggless filling becomes creamy and neatly set.
Tips
Use Pure Pumpkin Puree
Choose plain pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices, which would make this pie too sweet and change the flavor balance.
If the puree looks watery, place it in a fine mesh strainer for 15 to 20 minutes. Removing extra liquid helps the eggless filling become smooth and firm enough to serve neatly.
Keep the Crust Cold
I recommend refrigerating the shaped crust for at least 20 minutes before adding the filling. A cold crust keeps its shape better when it goes into the hot oven.
Pour the filling into the crust only when the oven is fully heated. Letting the filled pie sit at room temperature can soften the crust and make the bottom less crisp.
Blend the Cornstarch Completely
Cornstarch gives this eggless pumpkin pie its structure, so it must be mixed in evenly. Blend until no pale specks or small lumps remain, including around the bottom of the blender.
If cornstarch sticks to the sides, pause and scrape it back into the filling with a spatula. Blend again briefly, but avoid blending for too long because excess air can leave small bubbles on top.
Try These Next
- Eggless Classic Italian Tiramisu
- Eggless Classic NY Style Cheesecake
- Eggless Classic Southern Pecan Pie
- Eggless French Vanilla Creme Brulee
- Eggless Soft & Chewy Sugar Cookies
Questions You Might Have
How does this eggless pumpkin pie set without eggs?
Cornstarch gives the filling its structure as it bakes and cools. The pumpkin puree, sweetened condensed milk, and cream also create a rich, creamy texture.
The pie will finish setting during its chill time, so refrigerate it for at least 4 hours before slicing. An overnight chill gives the neatest slices.
Eggless Classic Pumpkin Pie
Ingredients
Equipment
Method
- Preheat the oven to 425 degrees F. Fit the eggless pie crust into a 9-inch pie pan, shape the edge, and refrigerate it while preparing the filling.
- Place the pumpkin puree, sweetened condensed milk, heavy cream, cornstarch, brown sugar, cinnamon, ginger, nutmeg, cloves, fine salt, and vanilla in a blender.
- Blend the filling for 30 to 45 seconds, until completely smooth and free of cornstarch lumps. Pour it into the chilled pie crust.
- Bake the pie at 425 degrees F for 15 minutes. Reduce the temperature to 350 degrees F and continue baking for 45 to 55 minutes.
- Remove the pie when the edges are set and the center has a gentle wobble rather than a liquid ripple. Cover the crust edge loosely with foil if it browns too quickly.
- Cool the pie at room temperature for 2 hours. Refrigerate it for at least 4 hours, preferably overnight, so the eggless filling becomes creamy and neatly set.