About This Pumpkin Pie Recipe

This egg-free Pumpkin Pie recipe is custardy and delicious, without needing to use eggs. This is a perfect recipe for anyone with an egg allergy in their family. The eggs are replaced with sweetened condensed milk and arrowroot flour. Condensed milk helps to thicken the filling while simultaneously adding rich flavor. Arrowroot flour is also used to thicken the custard even further without affecting flavor. If you do not have access to arrowroot starch, you can substitute any thickening agent including corn starch, potato starch or tapioca starch. My easy, homemade Pumpkin Pie recipe that is made from scratch is quick and simple to assemble if you have pie dough ready. I recommend using my homemade, All Butter Pie Crust Recipe for the best results, but you can use packaged pie crust if you’re tight on time. This recipe does not call for blind baking the pie crust. Trust me, there are no soggy bottoms and the pie crust together with the pumpkin pie filling bakes perfectly without any cracks. But if you are apprehensive, you can choose to blind bake the pie crust. This eggless Pumpkin Pie recipe also calls for homemade Pumpkin Purée, but you can easily use store-bought canned pumpkin purée instead. Be sure to avoid the canned “Pumpkin Pie Filling” available in the United States, as it is already sweetened and is loaded with preservatives and artificial ingredients. It will not yield good results! This recipe yields 1 medium sized pie, but it can easily be scaled depending on the size of your celebration. As a bonus? Pumpkin is packed with vitamins and minerals, so you can even get away with having a slice of this seasonal favorite for breakfast. I won’t tell anyone!

How to make Pumpkin Pie

With my detailed stepwise photos make the best Pumpkin Pie recipe!

Prepare the Crust

  1. Preheat oven for 15 minutes at 190 degrees Celsius (375 degree Fahrenheit). Grease or brush an 8 or 9 inch pie pan or pie dish with 1 to 2 teaspoons softened butter. While making pies I prefer to use pie pans with removable bottoms as it makes your life easier when removing the pie.
  2. Dust your working surface and rolling pin with some all-purpose flour. Also lightly dust the unbaked pie dough (280 to 300 grams/9 to 10 ounces) with all-purpose flour. Sprinkle flour as needed and begin to roll the dough outwards from the center. Gently move or rotate the dough so that you roll it evenly without it sticking to the work surface.
  3. Roll to a neat rectangle or circle having an even thickness of 0.5 to 1 mm. My Pie Dough Recipe will easily fit a 10 to 11 inch pan, but for this recipe, halve the dough. Roll to large rectangle or circle 2 to 3 inches larger than the pan. This makes some room for excess dough that you can use to make a pretty fluted edge. Tip: You can either make a second Pumpkin Pie with my remaining pie dough recipe, or you can wrap the dough in plastic wrap and freeze for up to three months for later use.
  4. Using your rolling pin gently lift the rolled dough on it. Place your rolling pin above the pie pan, then slowly separate the dough from the rolling pin and place it gently on the pie pan.
  5. Trim or cut the edges with a knife and flute the edges. Here’s a helpful video showing how it’s done. Cover the pie dough and refrigerate until you are ready to add the filling to it.

Prepare the Pumpkin Filling

  1. In a medium to large bowl add 1 cup Pumpkin Puree (215 grams), ¼ teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon grated nutmeg or ground nutmeg and ⅛ teaspoon ground ginger. Tip: Instead of individual ground spices you can add 1 teaspoon pumpkin spice mix. 
  2. Add 2 tablespoons raw sugar or brown sugar.
  3. Add 2 tablespoons arrowroot flour and ½ cup sweetened condensed milk (150 grams). You could replace arrowroot flour with tapioca starch, corn starch or potato starch.
  4. Whisk and 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. 
  5. Add 1 teaspoon vanilla extract. At this point you can also add a pinch of salt if you prefer.
  6. Mix again.

Assemble and Bake Pumpkin Pie

  1. Pour the eggless pumpkin pie filling in the prepared pie pan or pie dish. Tap the pan on the bottom so that air bubbles are released prior to baking.
  2. Bake for 50 minutes to 1 hour at 190 degrees Celsius (375 degrees Fahrenheit) oven temperature. Pie will rise while baking. Once cooked, the top will settle down. 
  3. Check the center of the pie with a skewer or butter knife and it should come out clean.
  4. Place on a wired tray or wire rack to cool completely, then serve. If you live in a city which has a hot, warm or humid climate, then refrigerate.
  5. While serving you can dust with  1 tablespoon icing sugar (a.k.a.powdered sugar or confectioner’s sugar), or serve with a dollop of lightly sweetened whipped cream or Vanilla Ice Cream.
  6. Slice and enjoy this eggless Pumpkin Pie with your family!

Storage Suggestions

You can refrigerate the remaining pie for up to a week, or it will last covered at room temperature (in a cold city) for up to 1 day. But I would suggest it is best to store the pie in the refrigerator. It tastes wonderful even when cold. Ensure to always store in a covered container or bowl that is air-tight and remember to refrigerate.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Eggless Pumpkin Bread Recipe Pumpkin Pancakes Recipe (Healthy & Whole Wheat) Pumpkin Soup Recipe (Easy One-Pot Soup) Pumpkin Puree Recipe (3 Easy Methods) This Pumpkin Pie recipe from the archives first published on November 2020 has been updated and republished on October 2023.

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