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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!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people


  • 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)


  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.