Easy, eggless pumpkin pie recipe that tastes like autumn. This 10-ingredient vegan pumpkin pie is perfect for any occasion, especially the holiday season! Growing up, I didn’t even know that pumpkin pie had eggs in it! Did you? This pumpkin pie without eggs is simple and delicious, and can be made with ingredients you probably already have on hand. Woohoo! Talk about convenience!
This post may contain affiliate links. Please see our disclaimer for details.
Table of Contents
Why You’ll Love This Pie Recipe
- Comforting: Although you might be resisting the evenings getting darker and the days getting rainier, it doesn’t all have to be gloomy. Make this eggless pumpkin pie to brighten your day!
- Pumpkin goodness: This egg-free recipe for pumpkin pie is super autumnal with the spices of cinnamon, ground ginger, and nutmeg, making the basis of a pumpkin pie spice. It also uses classic fall flavors of maple syrup, vanilla, and almond. And let’s not forget the icon of fall, the mighty pumpkin itself!
- Egg-free: This fall pie recipe uses no eggs; therefore, it’s a much easier pie to bake than traditional pumpkin pie. The arrowroot powder will form a thick consistency, so you don’t have to worry about your creation ‘falling’ apart.
Nutrition For Mental Wellness
Did you know that pumpkins are mostly water? One cup of cooked pumpkin has 12g of carbohydrates, 3g of fiber, 0.2g of fat, and 2g of protein. Pumpkins are an excellent source of antioxidants and vitamin A. They are also a good source of manganese, potassium, copper, and vitamins B2, E, and C.
A meta-analysis of observational studies found that dietary intake of both beta-carotene and vitamin A is associated with decreased depression.
Ingredients + Notes
This creamy eggless pumpkin pie uses delicious plant-based ingredients. Most of which (if not all), you probably have on hand. (Make sure to check the back of your pantry.)
- Pie crust: This is the best vegan pie crust recipe.
- Pumpkin purée: This is the staple ingredient in this vegan pumpkin filling. You can use canned pumpkin purée or fresh pumpkin purée, whichever you prefer. If you opt for canned pumpkin purée, just make sure that “organic pumpkin purée” is the only ingredient.
- Maple syrup: I love using maple syrup as a sweetener. Alternatively, agave works well too.
- Brown sugar: This is the second type of added sugar called for in this recipe. Alternatively, you could use coconut sugar, stevia, or monk fruit sugar to reduce the overall sugar content of this pie.
- Arrowroot powder: This one might be the most important ingredient when it comes to the pumpkin pie filling. It adds thickness and structure, making this pumpkin pie have just the right consistency, even without eggs.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions + Variations
In a lot of recipes, you can make all sorts of substitutions and variations. However, with this eggless pie, there is very little I would recommend changing. Here are some options.
- Pie crust: If you don’t want to make a homemade pie crust, here is a great resource for picking the best store-bought vegan pie crust.
- Spices: Adding a spice, removing a spice, or using more of a spice that is already called for in this recipe would work just fine.
- Milk: This recipe calls for unsweetened almond milk. However, soy milk or oat milk are both great options.
- Egg Substitute: If you don’t have arrowroot powder on hand, or can’t easily find it, here are the best egg substitutes for pumpkin pie.
How To Make Eggless Pumpkin Pie
- Preheat oven to 350°F/175°C.
- Add all the pie-filling ingredients to a large bowl and combine thoroughly. (A wooden spoon or hand mixer works great for this.)
- Roll out pie dough, lay it out over a 9″ pie pan, and gently form. Form the edge and cut off the remaining dough. I would recommend not attempting anything fancy with this particular dough.
Would you like to save this?
- Pour the batter into the pie pan and cover the edges with a pie crust shield.
- Bake for 60 minutes in the oven on the lower shelf.
- Remove from oven and let cool completely.
- Cover with foil and place in the fridge for at least 4 – 6 hours or overnight.
- Serve with a dusting of cinnamon or vegan whipped cream on top.
Serving Ideas
This vegan pumpkin pie can speak for itself. However, there’s nothing wrong with adding a topping or pairing.
- Nuts: Raw, roasted, or you could even use candied nuts for a sweet, crunchy topping.
- Vegan whipped cream
- Powdered sugar
- Drinks: If you are looking for a tasty drink to pair this pumpkin pie with, I recommend this cranberry lemonade or pomegranate limeade.
Storage Tips
This pie will store beautifully in the fridge or the freezer.
- Fridge: Keep it in the pie pan and cover it with plastic wrap, aluminum foil, or a pie storage container. (Though I try to avoid plastic at all costs, a pie storage container will ensure that the top of the pie remains untouched.)
- Freezer: This pumpkin pie without eggs can be frozen. I recommend making it, baking it, and cooling it first. After that, freeze it in a pie storage container for 2-4 weeks. (It’s just hard to freeze a pie long-term and keep it from getting freezer burn.)
FAQ
The simple answer is no, because if you leave it out all night, it could go bad. You can throw it in the fridge instead. (I mean, don’t actually throw it. Gently place it in the refrigerator.)
It can be, especially if the next day is busy for you. Just make the pumpkin pie as usual, let it cool, and then store it in the fridge overnight. The next day, it will be perfect to serve.
Yes! Pumpkin pie filling, along with custard pie fillings, are all supposed to be runny before baking.
Yes! When your vegan pumpkin pie is done baking, it will most likely still have a slight jiggle, especially in the center of the pie. Don’t worry, though. It will firm up as it cools.
If you tried this Eggless Pumpkin Pie or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Eggless Pumpkin Pie
Equipment
Ingredients
- 1 Vegan Pie Crust
- 3 cups pumpkin purée
- 1/3 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1/2 cup packed brown sugar
- 3 tablespoons arrowroot powder
- 2 1/2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 3/4 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F/175°C.
- Add all the pie-filling ingredients to a large bowl and combine thoroughly. (A wooden spoon or hand mixer works great for this.)
- Roll out pie dough, lay it out over a 9″ pie pan, and gently form. Form the edge and cut off the remaining dough. I would recommend not attempting anything fancy with this particular dough.
- Pour the batter into the pie pan and cover the edges with a pie crust shield.
- Bake for 60 minutes in the oven on the lower shelf.
- Remove from oven and let cool completely.
- Cover with foil and place in the fridge for at least 4 – 6 hours or overnight.
- Serve with a dusting of cinnamon or vegan whipped cream on top.
Video
Notes
- Fridge: Keep it in the pie pan and cover it with plastic wrap, aluminum foil, or a pie storage container. (Though I try to avoid plastic at all costs, a pie storage container will ensure that the top of the pie remains untouched.)
- Freezer: This pumpkin pie can be frozen. I recommend making it, baking it, and cooling it first. After that, freeze it in a pie storage container for 2-4 weeks. (It’s just hard to freeze a pie long term and keep it from getting freezer burn.)
Nutrition
Did you make this recipe?
We’d love to see! Tag @raepublic on Instagram!
References
Zhang, Y., Ding, J., & Liang, J. (2022). Associations of Dietary Vitamin A and Beta-Carotene Intake With Depression. A Meta-Analysis of Observational Studies. Frontiers in nutrition, 9, 881139. https://doi.org/10.3389/fnut.2022.881139
This was the best pumpkin pie I’ve ever had!
Thanks so much Jon! Glad you enjoyed it.
This pumpkin pie recipe is soooooo good! I made it last night and it turned out perfect!
Thanks so much Amber! I’m so glad you liked it!