This Eggless Pumpkin Pie is creamy, spiced, and irresistible!
I absolutely love pumpkin pie. It’s probably one of my favorite desserts to make and, most importantly, to eat! Whenever autumn rolls around, there’s nothing that makes me happier than curling up with a good book, a hot cup of coffee, and a slice of this delicious pumpkin pie.
The best part about this pumpkin pie recipe is that it’s eggless! I have tons of friends with egg allergies, and during the holiday season, when I’m making a whole spread of food, the last thing I want to do is make two separate desserts, so this eggless pumpkin pie is a lifesaver. Plus, the store-bought pie crust cuts the preparation in half. Say goodbye to your countertops and kitchen floor covered in bits of dough and flour.
Beyond the convenience of this recipe, the flavor is out of this world! The sweetened condensed milk provides the pie filling with a lovely, creamy flavor, and the pumpkin pie spice gives it that comforting, autumnal taste that’s so notable for pumpkin pie. The vanilla extract adds that familiar warmth and scrumptious flavor that will have you going back for seconds. Next time you’re looking for dessert this holiday season, try making this eggless pumpkin pie recipe.
What’s pumpkin pie spice, and where can I find it?
For those who don’t know, pumpkin pie spice is a warm, aromatic spice blend containing nutmeg, cinnamon, ginger, cloves, and allspice. It’s perfect in autumnal desserts such as this eggless pumpkin pie. It typically starts to appear on grocery store shelves around the fall season. If you can’t find any at your local supermarket, you can just substitute it with apple pie spice or even make your own by mixing one tablespoon of cinnamon, half a teaspoon of nutmeg, a quarter teaspoon of cloves, one and a half teaspoons of ginger, and a fat pinch of allspice.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the pie in a freezer-safe container (sliced or whole) for up to 2 months. To defrost, leave it in the refrigerator for 12 hours or overnight until it is completely thawed. Just before serving, you can garnish it with freshly whipped cream.
Serving suggestions
While this recipe calls for plain whipped cream as a garnish, feel free to play around with different options and try this delicious Chocolate Sauce or even this lovely Mascarpone Whipped Cream. Don’t forget about the beverage! Enjoy this pumpkin pie with a cup of coffee, tea, or this Rich And Creamy Hot Chocolate.
Eggless Pumpkin Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 1 can pumpkin purée (15 ounces)
- 1 can sweetened condensed milk (14 ounces)
- 2 1/2 tablespoons cornstarch
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon salt
- Whipped cream for garnish
Instructions
- Preheat your oven to 425°F.
- Place the unbaked pie crust into a 9-inch pie dish.
- In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, cornstarch, pumpkin pie spice, vanilla extract, and salt until smooth.
- Pour the filling into the pie crust.
- Bake in the preheated oven for 15 minutes at 425°F.
- Reduce the oven temperature to 350°F and bake for an additional 40-50 minutes, or until the center is set.
- Remove the pie from the oven and let it cool on a wire rack for 2 hours.
- Refrigerate the pie for at least 1 hour before serving. Decorate or serve with whipped cream for garnish.
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