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The Best Easy Pumpkin Pie Recipe Without Eggs

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One of our favorite recipes during the holiday season is this easy pumpkin pie recipe without eggs! This delicious dessert has a super creamy no-bake filling with a flaky crust.

While it got rave reviews from the whole family at Thanksgiving dinner, our eggless pumpkin pie recipe is also gluten-free, low-carb, and keto

-friendly! So if you have friends with food sensitivities coming in for the holiday season, this is the best pie recipe for everyone to enjoy together.

Slice out of a pumpkin pie without eggs

Don’t worry! It’s also really easy to make! The first time we made it, we were a little nervous. It took a little tweaking, but the second time we made it was so good! (That’s the recipe we’re sharing today! ha!) While there are a couple new ingredients you may not be used to, all of them are available in a local grocery store typically! With this recipe and our tips, your first pie is going to be a major hit!

How do I substitute eggs in a pumpkin?

A traditional pumpkin pie recipe calls for eggs, but 1/4 canned pumpkin works as an amazing egg substitute for this recipe!

whole keto pumpkin pie

What You’ll Need for Our Best Pumpkin Pie Recipe

This recipe makes 2 full pies.

For the no-bake pumpkin pie filling:

  • 12 ounces pumpkin puree
  • 8 ounces cream cheese, softened
  • 1 cup erythritol
  • 1 cup heavy cream (or heavy whipping cream)
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/8 teaspoon salt
  • 1 vanilla bean, sliced down the middle and scraped

*Note: We preferred canned pumpkin over fresh pumpkin because of the texture it offers.

For the homemade pie crust:

  • 3 cups almond flour
  • 12 Tablespoons butter, melted
  • 6 Tablespoons erythritol

*Note: You could also use a prepared pie crust to save time. You’d just want to cook the unbaked pie crust before adding in your filling.

slice of eggless pumpkin pie

How to Make An Egg-Free Pumpkin Pie

  • Make the crust by adding the almond flour, erythritol and melted butter together. Stir to form a crumbly mixture.
  • Spread the pie dough into a crust inside the bottom of a 9 inch pie pan, un-greased. Bake in 350 oven for 5-8 minutes, until golden brown.
  • Allow to cool completely.
  • In a stand mixer or large mixing bowl, add pumpkin puree, cream cheese and erythritol. Beat 1 minute on medium high speed.
  • Add remaining ingredients and beat 3-5 minutes until thick and creamy. 
  • Spread into the cooled pie shell crust and chill for 2-3 hours before serving.
  • Optional: Top with a little bit of whipped cream as shown

This creamy pumpkin pie is the only recipe we enjoy just as much as our friends and family that have food allergies!

How do you store egg-free pumpkin pie?

You can leave your pumpkin pie at room temperature for an hour or two, but after that, you’ll want to cover the pie with aluminum foil or plastic wrap and store in the refrigerator. It lasts about 3 to 4 days in the fridge.

Love this modern spin on a classic pumpkin pie? You may also like:

collage of two Pumpkin Pie Recipe Without Egg topped with heavy whipping cream

Yield: 14

The Best Easy Pumpkin Pie Recipe Without Eggs

slice of eggless pumpkin pie

This easy pumpkin pie recipe without eggs has a super creamy filling with a flaky crust. While it got rave reviews from the whole family, our eggless pumpkin pie recipe is also gluten-free, low-carb, and keto-friendly!

Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes

Ingredients

  • 12 ounces pumpkin puree
  • 8 ounces cream cheese, softened
  • 1 cup erythritol
  • 1 cup heavy whipping cream
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/8 teaspoon salt
  • 1 vanilla bean, sliced down the middle and scraped

For the pie crusts:

  • 3 cups almond flour
  • 12 Tablespoons butter, melted
  • 6 Tablespoons erythritol

Instructions

  1. Make the crust by adding the almond flour, erythritol and melted butter together. Stir to form a crumbly mixture.
  2. Spread crust mixture into the bottom of a 9 inch pie pan, un-greased. Bake in 350 oven for 5-8 minutes, until golden brown.
  3. Allow to cool completely.
  4. In a stand mixer, add pumpkin puree, cream cheese and erythritol. Beat 1 minute on medium high speed.
  5. Add remaining ingredients and beat 3-5 minutes until thick and creamy.
  6. Spread into cooled crust and chill for 2-3 hours before serving.
  7. Optional: Top with whipped cream as shown

Notes

*Note: We preferred canned pumpkin over fresh pumpkin because of the texture it offers.

*Note: You could also use a prepared pie crust to save time. You'd just want to cook the unbaked pie crust before adding in your filling.

Storing Your Pie: You can leave your pumpkin pie at room temperature for an hour or two, but after that, you'll want to cover the pie with aluminum foil or plastic wrap and store in the refrigerator. It lasts about 3 to 4 days in the fridge.

Nutrition Information:

Yield:

14

Serving Size:

1 slice

Amount Per Serving: Calories: 257Total Fat: 26.4gSaturated Fat: 14.2gTrans Fat: 0gCholesterol: 66.2mgSodium: 221.1mgNet Carbohydrates: 3.3gFiber: .7gProtein: 5.3g

Nutrition information isn’t always accurate.

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