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 Bialas

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. Tip: I lightly floured my counter and a rolling pin and rolled out the crust just slightly before adding to the pie plate.
Press against sides and bottom of pan. Place pie weights (or an oven-proof bowl, plate, etc. like shown in the video) onto crust so that when it bakes, it does not shrink and bubble up. See tip below to prevent the crust from shrinking and bubbling up when baking.
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 400°F. 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. See notes below.
Bake for 50-55 minutes, or until filling is firm around the edges and has a slight jiggle in the center. Tip: Check the pie during the halfway cooking mark to make sure crusts are not browning too quickly. Let cool to room temperature and then refrigerate until ready to serve.

Video

Notes

Note: I have tested this recipe many times and most recently made it again on 11/1/2025 and filmed a video...see my helpful notes below. My pie baked for 54 minutes and I covered the crusts with 27 minutes left to prevent excess burning. (Watch the video to see how it turned out!)
I lightly floured my counter and rolling pin and gently rolled out the crust just slightly before adding it to the pie plate. This way, it fits better and you don't have to spread the crust as much.
I highly recommend using pie weights when baking the crust so that it doesn't shrink and bubble up when baking. Don't have pie weights? Use an oven-proof bowl or plate that is roughly the same size as the pie and gently place it on top of the crust before baking.
To prevent excess browning of crust: cover the sides of crust with aluminum foil.
This pie is sweet (but not overly sweet) because of the sweetened condensed milk, so no additional sugar is needed. Feel free to test the pumpkin mixture before baking...it's delicious!
Pie will last in in the refrigerator for up to 4 days.
See my tips and tricks for making this Eggless Pumpkin Pie above the recipe box.

Nutrition