This healthy eggless pumpkin pie is a classic seasonal and Thanksgiving dessert that captures the cozy flavors of fall without using eggs.

This dessert offers a creamy texture and rich taste, and is a perfect recipe for those with an egg allergy, those with dietary restrictions, or anyone who prefers a plant-based option. But, really, anyone would like this pie.

In this post, you’ll discover a simple and delicious recipe for eggless pumpkin pie, along with tips for achieving the best results. Whether you’re preparing for a holiday feast or a family gathering, this pie will impress everyone at the table.

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What you’ll love about this healthy eggless pumpkin pie

This eggless pumpkin pie recipe offers a rich, creamy filling that is perfectly spiced. A seasonal and Thanksgiving classic, this dessert captures the essence of fall, making it a favorite for gatherings, even among those who don’t need to avoid eggs.

Sets beautifully: Ground flaxseeds in the custard filling help this pie set perfectly so you can enjoy perfect pie slices.
Great flavor: Pumpkin pie spice, vanilla extract, and maple syrup work together to make this pie taste delicious.
No processed sugar: Sweetened completely with maple syrup, you won’t need any brown sugar or granulated sugar.

Ingredients and some notes

Exact amounts of each ingredient are listed in the recipe card at the bottom of the post. Scroll on down there for that. Here I’ll give an overview of each ingredient in the recipe.

Pumpkin puree – You’ll need just regular canned pumpkin puree. Make sure it isn’t canned pumpkin pie filling.
Ground flaxseeds – Flaxseed meal is used in this recipe as a thickener and stabilizer for the eggless pumpkin custard filling. You can get pre-ground flaxseeds or you can buy whole flaxseeds and grind them in a blender or spice grinder at home.
Milk – While most recipes call for sweetened condensed milk or evaporated milk, I found you can use any type of milk you prefer. I used whole milk.
Maple syrup – This recipe uses pure maple syrup as the sweetener. Check the label to make sure the only ingredient is maple syrup. Stay away from pancake syrups which usually have a long list of ingredients.
Pumpkin spice – This type of spice blend is generally a mix of cinnamon, ginger, cloves, and nutmeg. You can make your own following this recipe: The Best Pumpkin Spice Mix.
Vanilla – The vanilla is important because it boosts the sweetness from the relatively small amount of maple syrup that’s called for in the recipe. When making desserts with less sweetener, it’s important to add more flavor in other ways to keep things from being dull.
Salt – You always need at least a little salt in a recipe.
9” pie crust – You can make a favorite recipe; follow one of these recipes, Whole Wheat Flaky Pie Crust or Simple Whole Wheat Pie Crust; or use a store bought crust. To ensure a crisp bottom to your pie, partially bake the crust before baking the filled pie. Called blind baking (How to Blind Bake a Pie Crust), it’s an easy technique that keeps soggy pie bottoms away! Graham cracker crust is also a great option for pumpkin pie.

How to make egg-free pumpkin pie

Using a good amount of ground flaxseeds as an egg substitute ensures the filling sets perfectly in this easy eggless pumpkin pie.

Topped with whipped cream and a sprinkle of cinnamon, this eggless pumpkin pie will be a hit.

Here’s how to make this classic fall dessert:

Prep. Make and blind bake a 9” pie crust. Place an oven rack in the center position. Heat the oven to 350° F.
Hydrate. In a small bowl, mix the ground flaxseeds and milk together. Set aside and let the flaxseeds hydrate as you prepare the other filling ingredients.
Concentrate flavor. Place the pumpkin puree and maple syrup in a small saucepan. Cook over medium heat. Once the mixture starts to bubble, lower the heat down to medium low. Cook for 5 – 7 minutes, stirring frequently.
Mix. Let the mixture cool for a couple minutes, then add the hydrated flaxseeds and milk, pumpkin spice, vanilla, and salt. Mix everything together well.
Bake. Pour the prepared filling into a pie crust. Smooth it into an even layer inside the crust. Bake in the heated oven for 50 minutes.
Cool. Let the pie cool for at least two hours before slicing. Serve with whipped cream, a dusting of pumpkin spice, and enjoy.

Cook syrup and puree
Add other ingredients
Spread in pie crust
The fully baked pie

Tips for the best healthy eggless pumpkin pie

I know you got this, but try to keep the following tips in mind while you bake up a storm:

Blind bake the crust before filling it. For a crisp bottom, make sure to blind bake your pie crust before filling it with the egg-free pumpkin filling. Follow the directions in this post, How to Blind Bake a Pie Crust.
Easily make it dairy free. Use a dairy free milk like almond or coconut milk to easily make this recipe dairy free.
Cover crust with foil during long bake time. The crust edges may brown a lot during the long bake time. To prevent that, you may want to wrap strips of aluminum foil over the crust partway through baking.
This pie will be a darker orange than other pumpkin pies. Don’t be alarmed if the filling looks darker than a typical pumpkin pie, just know that’s how it’s supposed to look and it tastes great!
Let cool fully before slicing. If you cut the pie before it is completely cooled, it may be a bit of a mess. Waiting until it’s cool and set will make it more likely that you’ll be able to cut nice, clean pieces that hold their shape perfectly.
Serve with whipped cream. While this pie is perfect on it’s own, a nice big dollop of homemade whipped cream and a light dusting of pumpkin spice is a really nice touch on top.

Storing and making ahead

If you would like to make this pie in advance, try to make it only two days before you intent to serve it. Once it’s bake, let it cool completely on a wire rack on you kitchen counter. Once cool, cover it with plastic wrap and keep in the fridge. Take it out of the fridge about half an hour before serving so it can reach room temperature.

Conclusion

In conclusion, this eggless pumpkin pie offers a delicious option for everyone, whether you’re vegan, allergic to eggs, or simply seeking to try something new.

This creamy dessert truly captures the rich flavors of fall.

With this easy-to-follow recipe and simple ingredients, you can create a perfect pie that everyone will gobble up.