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Eggless Pumpkin Pie
This Eggless Pumpkin Pie with sweetened condensed milk, canned pumpkin puree and store bought pie crust is the easiest and best pumpkin pie recipe you will ever need. It has a tender flaky crust filled with a perfectly spiced, smooth, creamy filling made without eggs. Top it with pumpkin-spiced whipped cream it is a must-make for Thanksgiving, for the holidays, or when cravings hit!
Equipment
- 9 inch pie dish
Ingredients
For Pumpkin Pie
- 14 oz can sweetened condensed milk
- 15 oz can pumpkin puree
- 2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 unbaked pie crust see notes
For Whipped Cream
- 1 cup whipped cream chilled
- ½ cup powdered sugar add more if you prefer it sweeter
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
Instructions
Prepare the pie crust
- Preheat the oven to 425°F.
- Thaw the store-bought pie crust completely. If it's not properly thawed, it might break while handling.
- Roll it out and smoothen the cracks using a rolling pin. You can also pinch and seal any gaps or cracks. Remove the top parchment layer (if any).
- Layer the pie crust onto the pie dish such that it's centered. Press the pie into the baking dish to fill any corners and align it with the dish. Remove any excess pie crust around the edges.
- Crimp edges for a fancy look or leave it as is, the choice is yours. You don't need to fork the pie or blind-bake it.
- Pie crust is ready! Keep aside while we make the filling.
Making eggless pumpkin filling
- In a large mixing bowl, add all ingredients for pie filling - pumpkin puree, condensed milk, pumpkin pie spice, salt, cornstarch, and vanilla extract.
- Using a hand blender whisk until smooth. You can whisk it by hand too.
- Smooth, creamy eggless pumpkin pie filling is ready!
Bake the pumpkin pie
- Pour the pumpkin pie filling into the prepared pie crust. Using a spatula spread it evenly.
- Transfer the pie dish to the oven and bake for 15 mins at 425°F then reduce to 350°F and bake for another 45-50 mins.
- To test if the pumpkin pie is ready, nudge the pie and the center should be slightly jiggly. Alternately insert the knife in the center of the pie, it should come out clean. The filling will continue to set as it cools.
- Remove from the oven and cool for at least 2 hrs on the countertop before refrigerating or serving.
Pumpkin spiced whipped cream
- In a large mixing bowl add the chilled whipped cream and whisk the cream using a hand mixer.
- Start on low speed and slowly increase speed to medium. Beat for a few minutes or until you see the cream thickening.
- At this point add the powdered sugar, vanilla extract, and pumpkin pie spice.
- Give the mixture a quick stir so the sugar does fly when you start the hand mixer. Start on low speed again and beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks).
- Pumpkin pie spiced whipped cream is ready! You can either spoon the whipped cream on the pie or transfer it to a piping bag with a nozzle.
Serving Pumpkin pie
- Cool the pumpkin pie at least for 2-3 hours before slicing.
- Slice and serve eggless pumpkin pie topped with homemade pumpkin spiced whipped cream sprinkled with more pumpkin pie spice on top. Enjoy!
Video
Notes
Use good quality 100% pure pumpkin puree for the filling. I do not recommend using pumpkin pie filling for this recipe.
I use a store-bought pie crust (from Trader joe's) for this pie. I have also tried Pillsbury one and both work. Just make sure to thaw the crust entirely before using it. This will prevent it from breaking and cracking and make handling easy.
You can substitute cornstarch with tapioca flour or potato starch too.
To make the pumpkin pie filling dairy free, replace condensed milk with dairy-free condensed milk or sweetened condensed coconut milk.
To make the pie gluten-free, replace the pie crust with a gluten-free pie crust.
If the pie crust is browning too quickly you can put a foil around the edges or use a pie protector to keep the crust from getting too dark.
To prevent cracks in your pumpkin pie, do not overbake it! Follow the time mentioned for this recipe. Bake at 425°F and then at 350°F. Lowering the temperature helps the pie cook evenly and prevents cracking. Remove the pie while the center is still a little wobbly. As the pie cools, the center will finish cooking and firm up.
In a pinch, you can skip making whipped cream from scratch and use the cool whip (store-bought) instead. You can also add a dash of pumpkin spice to it to flavor it.
Nutrition
Calories: 363kcal | Carbohydrates: 60g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 159mg | Potassium: 331mg | Fiber: 2g | Sugar: 44g | Vitamin A: 8454IU | Vitamin C: 4mg | Calcium: 171mg | Iron: 2mg
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