Eggless Pumpkin Pie

This Eggless Pumpkin Pie recipe is smooth, creamy, and made without eggs. With just six ingredients, the cozy flavors result in delicious pumpkin pie that's perfect for the holiday season!

Course Dessert

Cuisine American

Keyword eggless pumpkin pie, pumpkin pie bars, pumpkin recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 113

Author Gayle

Ingredients

1 refrigerated pie crust
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can pure pumpkin
2 tablespoons cornstarch
3 teaspoons pumpkin pie spice
2 teaspoons vanilla bean paste (or vanilla extract)

Instructions

To prepare the refrigerated pie crust: preheat oven to 450°F. Bring crust to room temperature and then gently unroll crust onto an ungreased 9-inch pie plate. Press against sides and bottom of pan. Partially bake pie crust for about 5-7 minutes or until just beginning to firm and brown (this will help crust cook evenly and not be soggy when adding filling). Set aside.
To make the filling: Reduce oven temperature to 400F. In a large bowl, add sweetened condensed milk, pumpkin, cornstarch, pumpkin pie spice, and vanilla. Whisk until smooth and no lumps remain. Pour into prepared crust. **To prevent excess browning of crust, cover the sides of crust with aluminum foil**
Bake for 50-55 minutes, or until filling is firm around the edges and has a slight jiggle in the center. Let cool to room temperature and then refrigerate until ready to serve.

Notes

Pie will last in in the refrigerator for up to four days.
See my tips and tricks for making this Eggless Pumpkin Pie above the recipe box.

Nutrition