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Rich pumpkin pie slice topped with whipped cream on a white plate.

Eggless Pumpkin Pie

Tysen Ling Profile PictureTysen Ling
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Cooling Time + Chilling Time 3 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 129 kcal

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.
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  • In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, cornstarch, pumpkin pie spice, vanilla extract, and salt until smooth.
    Creamy butternut squash soup in white bowl with a whisk on a light surface.
  • Pour the filling into the pie crust.
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  • 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.

Nutrition

Calories: 129kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 161mgFiber: 1g
Keyword Eggless Pumpkin Pie
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