Easy, ten-ingredient eggless pumpkin pie recipe that tastes like autumn. This 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! 👏🏻👏🏻👏🏻

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‘Fall’ In Love With This Eggless Pumpkin Pie Recipe

Although you might be resisting the evenings getting darker and the days getting rainier, it doesn’t all have to be bad news! Baking and cooking in the colder months give you a chance to make some comforting, warming recipes and this dish is no exception. 

This egg-free pumpkin pie recipe is super autumnal with the spices of cinnamon, ground ginger, and nutmeg, making the basis of a pumpkin pie spice. Plus, this vegan pumpkin pie also uses classic fall flavors of maple syrup, vanilla, and almond. And let’s not forget the icon of fall, the mighty pumpkin itself! 

This recipe uses no eggs, and therefore it’s a much easier pie to bake than traditional pumpkin pie. The arrowroot powder and creamy coconut will form a thick consistency, so you don’t have to worry about your creation ‘falling’ apart (Gosh, these fall puns are going to my head a little, you could almost call me the ‘pumpkin pun king’!)

Main Ingredients

This vegan pumpkin pie uses delicious plant-based ingredients most of which (if not This vegan 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.) Some of the below ingredients have mention alternatives that could easily be used. Whether you are wanting to make this egg-free pumpkin pie recipe gluten-free or use a different type of sweetener, this easy pumpkin pie will be delish! 🤤

Pie Crust

I have a recipe for an Easy Vegan Pie Crust that will work great for this vegan pumpkin pie. It calls for the following ingredients. 

  • Whole wheat pastry flour works really well for this vegan pie crust recipe. If you are looking for a gluten-free pie crust option, swap the pastry flour for gluten-free all-purpose flour. At the same time, if you are in a rush, some stores even have vegan pie dough options in their refrigerator section too. 
  • Coconut oil is what binds this vegan pie dough together. However, if you are sensitive to coconuts then a vegan butter would work great too. The key, whether you use coconut oil or vegan butter is to make sure that it is cold and solid.

Pumpkin Filling

  • Pumpkin puree – you can use canned or fresh whichever you prefer. If you opt for canned pumpkin puree just make sure that “organic pumpkin puree” is the only ingredient. 
  • Almond milk works great in this egg-free pumpkin pie recipe but feel free to use whatever plant milk you have on hand. 
  • Maple syrup – I love using maple syrup as a sweetener. Alternatively, agave works well too.
  • Brown sugar is the second type of added sugar called for in this recipe. Alternatively, you could use stevia or monk fruit sugar to reduce the overall sugar content of this recipe. 
  • Arrowroot powder adds thickness and structure making this vegan pumpkin pie have just the right consistency even without eggs. 
  • Spices – This eggless pumpkin pie recipe calls for cinnamon, ground ginger, nutmeg, and pink salt. You can swap the Himalayan salt for kosher or sea salt if you prefer.

Egg Substitute for Pumpkin Pie

Did you know that traditional pumpkin pie contains eggs? Eggs are used in baking because they help bind all the ingredients together, add structure, and leaven. There are a couple of good options when it comes to pumpkin pie egg substitutes though. 

  • Arrowroot powder adds structure and thickness so it is a great egg substitute for pumpkin pie. 
  • A flax egg is another great pumpkin pie egg substitute. To make a flax egg, combine three tablespoons of water with one tablespoon of ground flaxseed. Whisk these two simple ingredients together and set it aside for five minutes. After the 5 minutes are up you’ll have a nice, thick, plant-based egg substitute for pumpkin pie (or any other baked good you may be making).

Vegan Pumpkin Pie Serving Ideas

This eggless pumpkin pie can speak for itself when it comes to plating up showstopping dessert, but if you did want to take things to the next level, here are some fun decoration ideas:

Of course, you don’t need to add any additional ingredients to make this egg-free pumpkin pie look enticing for your guests. Instead, you can use pastry offcuts to make little pie leaves with autumnal pie cutters. Simply roll out the leftover pie crust and shape using the leaf and acorn cutters. Then bake on a tray lined with baking parchment for 8-10 minutes on 350°F (180°C) or until golden brown. Then place on top of the pie to add decorations when the cutouts are cool. Alternatively, you could place the raw pie dough leaves on the pie and bake at the same time along with the pie.

Can I make this eggless pumpkin pie recipe ahead of time?

Absolutely! This pumpkin pie without eggs works wonderfully as a pre-prepared dessert. If you want to get ahead of yourself before entertaining or if you’re one of those people who love to have freshly baked goods on hand when people stop by for a cup of coffee, this is a great recipe to keep fresh for up to 3 days in the refrigerator. When the pie is cool, cover for maximum freshness. I use organic plant wax reusable food wrap to replace traditional plastic wrap.

You can also freeze this egg-free pumpkin pie recipe for up to 3 months. First, prepare fully, then cover, and freeze. Then defrost slowly, ideally overnight in the fridge, bring to room temperature before baking and then bake as per instructions on the day of serving. 

More Fall Vegan Dessert Recipes

We hope you LOVE this eggless pumpkin pie recipe! It’s:
& Cozy! 

If you try this vegan pumpkin recipe, let me know! Leave a comment, rate it, and remember to take a picture and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!


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Easy Eggless Pumpkin Pie

  • Author: Rae Aflatooni
  • Total Time: 1 hour 20 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan


Units Scale
  • 1 Vegan Pie Crust
  • 3 cups pumpkin puree
  • 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
  • 1 teaspoon ground ginger
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon Himalayan salt


  1. Preheat oven to 350°F/175°C.
  2. Mix: In a large bowl, add all the pie filling ingredients.
  3. Blend together using a wooden spoon or a hand mixer until thoroughly combined. 
  4. Roll out pie dough and layout over a 9″ pie pan and gently form.
  5. Form edge and cut off the remaining dough. I would recommend not attempting anything fancy with this particular dough.  
  6. Pour the batter into the pie pan.
  7. Bake for 60 minutes in the oven on the lower shelf.
  8. Remove from oven and let cool completely.
  9. Cover with foil and place in the fridge for at least 4 – 6 hours, or overnight.
  10. Remove, cut the pie and serve.
  • Prep Time: 20 Minutes
  • Cook Time: 1 Hour
  • Category: Dessert
  • Method: Mix + Bake
  • Cuisine: American

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One Comment

  1. This pumpkin pie recipe is soooooo good! I made it last night and it turned out perfect!