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Pumpkin PIe

Eggless Pumpkin Pie Recipe

Enjoy a pumpkin pie this holiday season (or any time of year!) without the eggs!

Course Dessert
Cuisine American
Keyword Egg Free Pumpkin Pie
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Calories 81 kcal
Creator Merissa

Ingredients

  • 1 1/2 cans pureed Pumpkin (About 3 cups)
  • 1/4 cup Maple Syrup
  • 1/4 cup Sugar brown or white
  • 1/3 cup Apple Juice
  • 1 tablespoon Vegetable Oil (coconut or olive oil)
  • 2 1/2 tablespoons Starch (arrowroot, corn, or potato)
  • 1 teaspoon Cinnamon ground
  • 1/2 teaspoon Ginger ground
  • 1/4 teaspoon Salt
  • Pie Crust (use gluten free flour in your crust for GF pie)

Instructions

  1. Combine all ingredients together in a blender until smooth.

  2. Pour into a prepared pie crust.

  3. Bake at 350 degrees for 1 hour or until center appears set.

  4. Cool the pie for an hour at room temp and then place in the fridge until serving time. The pie is best when refrigerated for several hours before serving.

Recipe Notes

The sugar can be replaced with all maple syrup or vice versa. Also, the linked pie crust recipe contains butter so if you need a fully vegan pie, sub vegetable shortening.

Nutrition Facts
Eggless Pumpkin Pie Recipe
Amount Per Serving
Calories 81 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.3g2%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Sodium 75mg3%
Potassium 60mg2%
Carbohydrates 16g5%
Fiber 0.3g1%
Sugar 13g14%
Protein 0.2g0%
Vitamin A 17IU0%
Vitamin C 0.2mg0%
Calcium 16mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.