Eggless Pumpkin Pie recipe, for all you folks who have been waiting patiently for this one. A couple since the summer! Deliciously smooth, creamy, with hints of spice and smokiness, this eggless Thanksgiving dessert is going to tick all your boxes!
Table of contents
Eggless Thanksgiving Dessert
I made an Eggless Pumpkin Cheesecake some weeks ago that’s perfect for Thanksgiving. It’s been picked up by half a dozen magazines, and to date, has been pinned (on Pinterest) over 100 000 times! So that’s another great eggless Thanksgiving dessert if you can’t eat eggs.
Now I do enjoy a good pumpkin pie when autumn comes around, even if my kids turn their noses up at it. Which explains why I’ve never bothered to make an eggless version for the girls.
However, given the sheer number of requests over the last couple of months, especially after the pumpkin cheesecake, I just had to do it.
But it took me a good few attempts until I was happy with the flavour and texture, which is why this eggless pumpkin pie is being published this late in the season!
Eggless Pumpkin Pie Recipe
It’s a beautiful Eggless Thanksgiving dessert, both in terms of looks – perfectly reflecting the very the colours of autumn – and its creamy, slightly smoky flavour, enhanced by the use of pumpkin spice.
Let’s take a look at some of the technicalities of the recipe, shall we?
Pumpkin Pie Pastry
The pastry for our eggless pumpkin pie from scratch is a straightforward affair of:
- all purpose flour
- salted butter (yes, I prefer working with salted butter, going against common practice)
- tiny amount of icing sugar (powdered sugar)
- cold water
Don’t be scared of making pastry, it’s easier than you think. If you’re making it for yourself the first time, and it falls apart here and there, does it really matter?
TIP: the more water you use, the sturdier your pastry, but it won’t be as flaky. It’s a fine line, and your preference and expertise will only come with experience.
In my recipe proportions below, I am using 3 Tbsp of water, giving me a perfect balance of flaky pastry that doesn’t fall apart as I’m handling it.
If you want to buy your pastry or ready baked pastry case, go right ahead. No one’s going to judge. But try and get one that’s all butter or mostly butter.
Eggless Pumpkin Pie Ingredients
Pumpkin Spice Mix
Pumpkin Spice is something that’s easily found if you are in the US. In the UK, and many other parts of the world, this is what we call mixed spice, and traditionally used for baking many popular favourites like christmas cakes and hot cross buns.
You can easily make pumpkin spice or mixed spice at home, and make it to suit your tastes, like any spice mix.
It’s eggless pumpkin pie, right? So the only thing that’s of real concern is the swapping out of the eggs for something else while still maintaining the integrity of the filling.
- The first issue is making sure the filling is firm enough to be cut.
- Then, we have to think about replacing that creamy egg flavour.
If you have been eggless baking, you’ll know there are so many egg replacements out there: flax seeds, apple sauce, bananas, etc. We favour buttermilk in our cakes, and cornflour for added strength.
But for our eggless pumpkin pie recipe, I went with agar agar first. Growing up in Singapore, agar agar was a way of life, it was used instead of gelatine in just about everything! So I’m pretty familiar with it, and thought it would be a good place to start.
I went with half agar agar, and the other half, cornflour (cornstarch). But after 2 attempts, I decided that I much preferred the texture of the eggless pumpkin pie with just the cornflour. Cuttable, but not firm, just the way I like my pumpkin pie.
Then, to replace the creaminess of the egg yolks:
- I added a teaspoon of vanilla
- and used evaporated milk instead of cream
If you’ve been a long time follower of LinsFood, you know I adore evaporated milk! And it’s delicious in this eggless pumpkin pie!
I hate chopping pumpkin and squash. With a vengeance! So when it comes to baking with the pureéd version, I find it a complete waste of time to use a fresh pumpkin. To me, there is no difference in taste.
However, be sure to get a solid pack can of pumpkin pureé for our eggless pumpkin pie recipe, and indeed any pumpkin desserts that call for the stuff. You don’t want to buy one that says pumpkin pie mix, as you are going to do that yourself.
Light or Dark Brown Sugar?
I have tried both when making regular pumpkin pie. And so, did the same when making this recipe.
I much prefer dark brown sugar, as it gives a deeper flavour and aroma. In the recipe card, the image shows light brown sugar – that’s because I took the pictures in the round with light brown sugar.
Coffee and Bourbon in Pumpkin Pie
I’m a huge fan of both ingredients when making pumpkin desserts. I think they enhance the sweet and smoky flavour of pumpkin. In fact, I think the folks at King Arthur Flour (now King Arthur Baking Company) even suggest a dash of black pepper, if you want to try it!
So in the first 2 attempts, I used both and this eggless Thanksgiving dessert came out delicious. But in my 3rd attempt, I stripped it all down and used the ingredients as you see in the card below.
I found that I much preferred the stripped down eggless pumpkin pie recipe, as I could fully appreciate the creamy, smoky and sweet flavours of the pie. And it was perfectly enhanced by the all-butter pastry. It’s got to be all butter.
If you do fancy adding either, or both, just 1 Tbsp of each will do. But make sure the coffee is strong.
How long will Pumpkin Pie Keep?
It will keep in the fridge, covered, for 3 days. Bring to room temperature before serving.
You could also freeze this egg free pumpkin pie for up to 2 months. Again, defrost thoroughly for 2 hours before serving.
And that about covers all the technicalities. For everyone who’s asked for this eggless pumpkin pie recipe from scratch, you will just love it, I promise!
What was the 4th attempt for, you ask? Well, I had to make the final version a second time, just to make sure it really works! Tried and tested, you know? Now, I’m pumpkin pied out!
Shall we get our aprons on?
More Eggless Desserts
♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Thank you! ♥
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Eggless Pumpkin Pie
- Rolling Pin
- 23cm (9") loose bottom pie pan
- 2 medium-large bowls
- wooden spoon and other spoons as needed
- 250 g AP flour
- 1 Tbsp icing sugar (powdered sugar)
- 150 g cold, salted butter
- 3-4 Tbsp cold water
Eggless Pumpkin Pie Filling
- 5 Tbsp cornflour (cornstarch in the US)
- 150 ml evaporated milk (semi skimmed works too)
- 250 g light or dark brown soft sugar (see post above)
- 425 g pumpkin purée (can of solid pack)
- 2 tsp pumpkin spice (mixed spice in the UK)
- 1 tsp vanilla paste or good quality extract
Mixing the Shortcrust Pastry
- Cut the butter into little cubes and leave it out at room temperature for 30 minutes. If you live somewhere warm, make that 20 minutes.
- Sift the flour and icing sugar into a large bowl.
- Drop the butter cubes onto the flour.
- Using a dinner or butter knife, mix the butter cubes into the flour by making cutting motions. This will loosely mix the butter and flour.
- Then, using only the tip of your fingers, gently rub the mixture between your fingers to mix. Do this for about 2-3 minutes, until you have a coarse mix. Don't worry about a few lumps of butter. They are good for creating flaky bits in your baked pastry.
- Sprinkle 3 Tbsp of cold water over the flour mix and bring together lightly with your fingers first. Then, using your hands, bring it all together to form a dough that will leave the bowl clean and is not sticky. If it's too dry, wet your fingers lightly and sprinkle this over the dough and mix in LIGHTLY. We don't want to knead the pastry, so as to ensure a light crust.
- Place on a sheet of clingfilm, press down to form a disc, then wrap and place in the fridge for 20 minutes to rest.
Rolling out the Pastry
- Flour your work surface and place the shortcrust pastry disc on. Lightly flour the disc too. Don't be afraid to flour your surface and pastry if you need it.
- Roll out your pastry, making quarter turns initially to help keep a round-ish shape. At some point, your pastry will be too large to do that comfortably, so just be sure to roll it out from all sides. I won't insist you keep turning it.Place you pie tin upside down on the pastry to see if the pastry is big enough. You need an inch (2.5cm) all around to allow you to crimp the pastry edge and for any shrinking.
- When done, roll the pastry onto your rolling pin, lift and carefully lay it out on your pastry tin (which should now be the right side up!). Gently fit the pastry into the corners of the tin, lifting the edge of the pastry to fit, not stretching it.
- Using the knuckles of your fingers, crimp the pastry all around. Basically, 1 knuckle on the inside of the tin, and two on the other, and push. Or use a fork to create a patter at the edge.
- Poke holes into the base with a fork. This will stop the pastry from rising, while it's baking. So no need for baking beans.Place in the fridge to rest for 10 minutes, and turn the oven on to 180℃ (350℉/160 Fan).
- Bake in the oven for 10 minutes. Then take it out and leave to cool slightly while you prepare the filling.
- Roll out the remaining pastry, and using cookie cutters, cut out shapes for topping your pie, if you like.
Eggless Pumpkin Pie Filling
- Grab a large bowl and make a paste with the cornflour and a little of the evaporated milk, squashing any lumps. You should be able to get a smooth paste easily.
- Tip in the sugar. Light or dark brown, up to you. Dark brown sugar is tastier but will have hard lumps of sugar that will need to be mixed it well.
- Follow this with the solid pack pumpkin puree.
- Next add the pumpkin spice mix and vanilla.
- Stir everything together until you have a smooth mix.
- Finally, gradually add in the rest of the evaporated milk while stirring gently.
- Pour this into your prepared shortcrust pastry and bake in the oven for 35-40 minutes. The middle of the pie should still be ever so slightly wobbly. If in doubt, leave it another 5 minutes.As you can see from the pictures, the crust didn't brown too much. However, take a look at 20 minutes. If your crust looks like it might be browning too much, cover the crust with some foil.
- Leave to cool to room temperature before cutting and serving.