I am sharing how to make homemade pumpkin pie with sweetened condensed milk, canned pumpkin puree, and pumpkin pie spice using store-bought pie crust. Looking for an easy Pumpkin pie recipe to bake for Thanksgiving or for the holidays? Try this easy eggless Pumpkin pie recipe using pantry-friendly ingredients.
Made with store-bought pie crust, canned pumpkin puree, and sweetened condensed milk this pie is delicious with a perfectly flaky crust and smooth, creamy filling
You don’t need any eggs to make it and it can be made gluten-free and vegan too.
It is a perfect pumpkin dessert that is easy, convenient, and can be made ahead of time to share with family and friends for the upcoming thanksgiving, party, or potluck.
If you looking for a more eggless pumpkin dessert then try this Pumpkin Streusel Cake, and Pumpkin halwa (pudding)
About This Recipe
Pumpkin pie is a dessert or sweet pie with a flaky crust and spiced pumpkin filling. Typically this pie is made around fall and Thanksgiving or Christmas when pumpkins are in season. Nowadays with the availability of canned pumpkin puree, this pie can be made all year round. The classic pumpkin pie recipe contains egg but I am sharing the eggless version of this pie using sweetened condensed milk. To make it easy and convenient, instead of making it from scratch I use canned pumpkin puree and store-bought crust. It turns out absolutely delicious with a flaky crust and smooth creamy perfectly sweet, pumpkin-spiced filling.
Recipe Ingredients
Unbaked pie crust- I use a store-bought pie crust (from Trader joe’s) that makes it easy and convenient. Just make sure to thaw the store-bought crust completely before making the pie. You can make your own from scratch or replace it with a gluten-free crust. Pumpkin Puree- I prefer canned pumpkin puree vs fresh pumpkin puree for this recipe since it gives consistent results and is such a time saver too. I use Libby’s Pure Pumpkin. Sweetened condensed milk- This star ingredient works as a sweetener and egg replacement. It makes your pumpkin pie filling creamy, sweet, and so delicious! Cornstarch - It is used along with condensed milk as an egg replacement and also to thicken the filling without changing the flavor. You can substitute with tapioca flour or potato starch too. Pumpkin pie spice - You can easily find pumpkin pie spice in most grocery stores or online. It is a mix of ground cinnamon, nutmeg, ginger, cloves, and allspice. I use this to flavor the pie filling and whipped cream. Vanilla Extract- I use this to flavor the pie filling and whipped cream. Salt- a pinch of salt, helps bring out the sweet flavors and balance the flavors. Heavy whipping cream - Use chilled heavy whipping cream for that perfectly fluffy whipped frosting. Powdered sugar: Also known as confectioners’ sugar. This is to sweeten the whipped cream. This sugar is in powder form and easily combines with the frosting while helping to thicken the whipped cream. Please refer to the recipe card for exact measurements of ingredients.
How To Make Eggless Pumpkin Pie (Step-by-Step Method)
Prepare the pie crust
Preheat the oven to 425°F. I am using a store-bought pie crust for ease but you can make it from scratch too. 1 - Thaw the store-bought pie crust completely. If it’s not properly thawed, it might break while handling. Roll it out and smoothen the cracks using a rolling pin. You can also pinch and seal any gaps or cracks. Remove the top parchment layer (if any). 2 - Layer the pie crust onto the pie dish such that it’s centered. Press the pie into the baking dish to fill any corners and align it with the dish. Remove any excess pie crust around the edges. 3 - Crimp edges (check out the video) for a fancy look or leave it as is, the choice is yours. You don’t need to fork the pie or blind-bake it. 4 - Pumpkin pie crust with storebought pie crust is ready! Keep aside while we make the filling.
Make the egg-free pumpkin pie filling
5 and 6 - In a large mixing bowl, add all ingredients for pie filling - pumpkin puree, condensed milk, pumpkin spice, salt, cornstarch, and vanilla extract. 7 - Using a hand blender whisk until smooth. You can whisk it by hand too. 8 - Smooth, creamy eggless pumpkin pie filling is ready!
Bake the pumpkin pie
9 and 10 - Pour the pie filling into the prepared pie crust. 11 - Using a spatula spread it evenly. 12 - Transfer the pie dish to the oven and bake for 15 mins at 425°F then reduce oven temperature to 350°F and bake for another 45-50 mins. To test if the pumpkin pie is ready, nudge the pie and the center should be slightly jiggly. Alternately insert the knife in the center of the pie, it should come out clean. The filling will continue to set as it cools. Remove from the oven and cool for 2 hrs on the countertop before refrigerating or serving.
Making pumpkin pie spiced whipped cream
You can make homemade whipped cream using a stand mixer or a hand mixer. I have used a hand mixer for this recipe and instructions for those are below. Please refer to the instructions for the stand mixer here. 13 - In a large mixing bowl add the chilled whipped cream and whisk the cream using a hand mixer. Start on low speed and slowly increase speed to medium. Beat for a few minutes or until you see the cream thickening. 14 - At this point add the powdered sugar, vanilla extract, and pumpkin spice. 15 - Give the mixture a quick stir so the sugar does fly when you start the hand mixer. Start on low speed again and beat for another 2-3 minutes or until you see the cream has thickened and is keeping its shape (or forming stiff peaks). 16 - Pumpkin pie spiced whipped cream is ready! For serving you can either spoon the whipped cream on the pie or transfer it to a piping bag with a nozzle.
Serving Suggestion
Cool the pumpkin pie at least for 2-3 hours before slicing. Slice and serve eggless pumpkin pie topped with homemade pumpkin spiced whipped cream sprinkled with more pumpkin pie spice on top. Or serve it with a scoop of vanilla ice cream. Either way, it’s delicious!
Storage Instructions
Allow the pie to cool completely before storing or freezing. Cover leftover egg-free pumpkin pie with plastic wrap or foil or store in an airtight container in the refrigerator for up to 5 days. You can freeze this pie for about a month. To freeze, double-wrap the pie with plastic wrap and store it airtight in a container or wrap it again in aluminum foil to prevent freezer burn. Thaw completely before serving.
Recipe Tips
Use good quality 100% pure pumpkin puree for the filling. I do not recommend using pumpkin pie filling for this recipe. Thaw the store-bought crust entirely before using it. This will prevent it from cracking and make handling easy. To make the pumpkin pie filling dairy free, replace condensed milk with dairy-free condensed milk or sweetened condensed coconut milk. To make the pie gluten-free, replace the pie crust with a gluten-free pie crust. If the pie crust is browning too quickly you can put a foil around the edges or use a pie protector to keep the crust from getting too dark. To prevent cracks in your pumpkin pie, do not overbake it! Follow the time mentioned for this recipe. Bake at 425°F and then at 350°F. Lowering the temperature helps the pie cook evenly and prevents cracking. Remove the pie while the center is still a little wobbly. As the pie cools, the center will finish cooking and firm up. In a pinch, you can use a cool whip (store-bought). You can also add a dash of pumpkin spice to it to flavor it.
More Thanksgiving Recipes
I hope you enjoy this Eggless Pumpkin Pie recipe !! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Recipe Card
