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Overhead view of pie slice on white plate with gold fork.
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5 from 1 vote

Eggless Pumpkin Pie

This classic pumpkin pie recipe is egg-free and dairy-free optional.
Prep Time10 minutes
Cook Time50 minutes
Cooling Time4 hours
Total Time1 hour
Course: Dessert
Cuisine: vegan
Diet: Vegan
Servings: 8 slices
Calories: 213kcal
Author: Cassidy Reeser, MS, RD

Ingredients

  • 1 9" pie crust unbaked; thawed completely if using frozen pie crust
  • ½ cup brown sugar
  • ¼ cup corn starch
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 1 ¼ cups unsweetened soy milk see note #1 for more options
  • 15 ounce can pumpkin puree not pumpkin pie filling
  • 1 tablespoon maple syrup more for serving
  • ½ teaspoon vanilla extract
  • whipped cream for serving

Instructions

  • Preheat the oven to 400F.
  • In a large mixing bowl, whisk together the brown sugar, corn starch, cinnamon, pumpkin pie spice, nutmeg, and salt. Add just ¼ cup of the milk, stirring until a thick paste forms. Slowly pour in the remaining milk, whisking continuously to prevent clumping. Stir in the pumpkin puree, maple syrup and vanilla extract. 
  • Place the 9" pie dough in a pie dish. If you're using the oil pie crust recipe, I recommend avoiding any fancy edges. It'll be easiest if you just make a flat, simple edge. 
  • Pour the pumpkin mixture into the unbaked pie crust. Smooth into an even layer with a spatula, if needed. Place the pie on the middle rack of the oven. Bake at 400F for 40-50 minutes. Cover the crust with tin foil or a pie shield if it browns too quickly.
  • The pie is cooked when the edges are firm and darkened in color. The center will be just slightly jiggly, but not liquid. Remove from the oven and let cool to room temperature, about an hour. After cool, refrigerate for 3-4 hours, until chilled through.
  • Once chilled, slice and enjoy with whipped cream and a drizzle of maple syrup. 

Notes

  1. Milk: I usually use unsweetened, unflavored soy milk but almond and oat milk should also work. I have not tested this recipe with dairy milk, but I don't see why it wouldn't work.
  2. Pie dish: The pie takes longer to bake and set depending on the dish you use. It is done in about 40 minutes using a thin metal pie dish (the disposable kind). Ceramic or glass may take 5-10 minutes longer.
  3. For best quality, keep leftovers covered in the fridge for no longer than 4 days.

    Nutrition

    Serving: 1slice | Calories: 213kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 156mg | Potassium: 212mg | Fiber: 2g | Sugar: 18g | Vitamin A: 7352IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 2mg
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