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I am obsessed with all things pumpkin flavored. Cookies, lattes, pies, you name it and I’ll eat it. Unfortunately, all of that is pretty difficult with my husband’s egg intolerance.
When we were first dating, my husband actually had 11 different intolerances, ranging from your “normal” restrictions of dairy and gluten to really weird ones like chocolate and tomatoes.
If he came into contact with any of them, his whole body would get visibly inflamed. It was the worst!
Thankfully, with a lot of gut healing and steady reintroduction, we’ve managed to cut it down to just one intolerance-eggs.
One positive takeaway from those times is that it made me incredibly innovative in the kitchen. When my husband was dealing with all of these food issues, it wasn’t like we could just roll up to grocery stores and get whatever we wanted.
We couldn’t even go to Whole Foods. Everything we found either had another allergen, was too expensive, or just tasted terrible.
People that have any kind of allergy or intolerance can definitely relate when I say that you’ve got to learn how to get creative with your ingredients!
The first time I had to cook for him was super intimidating. But as time went on it got easier to substitute ingredients.
I’ve managed to make a chocolate cake without chocolate and tomato sauce without tomatoes. I figured making an eggless pumpkin pie recipe can’t be too daunting. And it isn’t!!
Trust me, this is the best pumpkin pie. You wouldn’t even know it’s egg free.
Is this recipe beginner friendly?
Sometimes desserts can be really daunting because everything always sounds so precise. And to an extent, this may be true.
Especially when you’re talking about homemade pie crust. Breaking out the rolling pin and pie weights, doing the double bake. It’s a whole production.
Luckily, those kinds of recipes aren’t on my blog. I’m a simple girl who likes simple ingredients. If it’s a hassle to make, I’m not making it!
This is a great recipe if you’re just beginning to venture into the world of baking. This is also great if its your first pie ever because you can’t mess it up!
Plus, the crust will for sure be better than any pre-made graham cracker crust you can buy.
Can I use canned pumpkin?
Fresh pumpkin is one step in the recipe that I highly recommend you sticking to.
It is a little bit of extra work to make homemade pumpkin puree than just opening a can. But it makes a big difference in terms of taste!
For me, it was also cheaper to purchase a fresh pumpkin than it was to buy two cans of Libby’s pumpkin.
At my local grocery store, the price for a can was $2.49, which comes out to $4.98 for two. My pumpkin ended up costing only $4.46!
That being said, if you are in a time crunch or just have cans of pumpkin in your pantry, feel free to substitute.
Can this recipe be made gluten free?
Yes! I have made this recipe with gluten free flour blends, almond flour, oat flour and coconut flour. Out of these choices, the gluten free flour option turned out the best.
I found that the nut flours gave the crust more of a gritty texture that I am not used to. But, if you don’t mind this, you can certainly use it.
All flours mentioned can be substituted using a 1:1 ratio.
Can this recipe be made dairy free?
Yes! I have used almost every dairy free butter brand that’s out there. Some that come to mind are Earth Balance, Country Crock, and Miyoko’s Creamery.
I left my butter to come to room temperature before making my crust, but if you’re using an alternative butter you may want to leave it in the refrigerator to avoid possible separation.
For the milk in this recipe, you can choose any milk you’d like. Oat milk definitely compliments the pumpkin flavor the best, but almond milk and soy milk work also.
All butters and milk mentioned can be substituted using a 1:1 ratio.
Can this recipe be made sugar free?
You can use whatever sweetener you’d like for this recipe. I have tried maple syrup, brown sugar, agave nectar, table sugar, and Swerve with no issues.
Vegan mayo as an egg substitute?
It sounds crazy, but hear me out. I have tested this recipe using all the generic egg substitutes before and none have worked.
I find that applesauce as an egg substitute really only works well with muffins. Flax eggs and chia eggs gave the pie a weird texture. And vegan eggs just make my batters really clumpy.
But vegan mayo? It’s got a creamy texture, but neutral flavor. It has volume, but not too much. It’s definitely the secret ingredient because it is PERFECT for this recipe! I used Chosen Foods Vegan Avocado Oil Mayo, which you can purchase on Amazon.
I like Chosen Foods because they always use pretty wholesome ingredients (not sponsored). A lot of the vegan mayos on the shelf are made with canola oil, which I try to avoid as much as I can. I’ve written a whole article on cooking oils and why I avoid certain ones, which you can read here.
If you don’t have vegan mayo, feel free to try this recipe with whatever egg substitute you have on hand.
What if I have no dietary restrictions?
If you don’t happen to have any dietary restrictions and just stumbled on this page, you can feel free to use butter for the butter, cow milk or evaporated milk for the dairy, and 1 egg for every 2 tablespoons of vegan mayo listed in the recipe.
With all that out of the way, let’s get to the recipe!
Egg Free Pumpkin Pie With A No-Roll Crust
Equipment
- pie pan
- large bowl
Ingredients
Pie Crust Ingredients
- 2 cups flour
- 8 tbsps butter, divided
- 8 tbsps milk
- 2 tbsps vegan mayo
- 1 pinch salt
Pumpkin Pie Filling
- 1 small pumpkin, cut in half and with seeds removed
- 1 cup sugar
- ½ cup milk
- 4 tbsps vegan mayo
- 1 tbsp cinnamon
- 1 tsp nutmeg
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Place your pumpkin halves skin side down on a baking tray. You can use aluminum foil for easy clean up. Bake for about one hour, or until your pumpkin is fork tender.
- While your pumpkin is baking, combine all of your pie crust ingredients in a large bowl. You can use a food processor if you have one to combine everything, but I just used my hands.
- Using your hands, shape your pie crust into a buttered pie dish. If you aren't using butter, you can rub coconut oil or your alternative butter onto your dish instead. Set your pie shell aside.
- In a separate bowl, combine all of the ingredients for the filling. If you don't have cinnamon and nutmeg you can use pumpkin pie spice.
- Pour your filling into your pie crust. Depending on the initial size of your pumpkin, you may have more filling than you need. Be careful not to overfill your shell.
- Bake in the oven for about an hour, or until a toothpick comes out clean.
- Let your pie cool on a wire rack for about 10-15 minutes. Cut and enjoy!
- Leftover pie can be covered with plastic wrap and placed into the refrigerator.
Conclusion
And that’s it! Now you’ll be able to make a delicious dessert your whole family can enjoy this holiday season.
Now I want to hear from you!
Did you try this recipe out?
Did you make any substitutions?
Let me know by leaving me a comment down below!
