Egg-Free Pumpkin Pie

Do you avoid pumpkin pie because of an egg allergy? Well now you can enjoy creamy Pumpkin Pie again, that’s spiced just right and made with no eggs!

Egg Free Pumpkin Pie

Welcome to today’s special edition of the Secret Recipe Club

where we’re having a Fall Themed Reveal Day! Autumn is the time for hoodies, bonfires, and Pumpkins!So when I found out my assignment for this special edition reveal was Making Miracles, I went to Rebekah’s blog and did an immediate search for all things pumpkin.

I wasn’t disappointed either, I found over 20 pumpkin recipes! Crockpot Pumpkin Spiced Latte, Pumpkin Chocolate Chip Cookies, Pumpkin Carrot Cake, and Whipped Cinnamon Pumpkin Honey Butter were just a few of the many pumpkin recipes I found. I ultimately settled on her Perfect Pumpkin Pie though. It’s been getting pretty chilly here lately, so I knew I wanted to do some baking. Plus, my husband has been craving a pie, so pumpkin pie it was.

Her pie recipe turned out amazing! It had a creamy texture, and was spiced just right. I did make a few adaptions, but still stayed pretty close to the original recipe. The one big difference was that I left out the eggs, because I’m allergic to them. To compensate for the lack of eggs, I added some cornstarch to help thicken it up. I also used homemade sweetened condensed milk instead of the canned stuff, and increased a couple of the spices a bit, because my family and I enjoy when the spices shine through. It all equaled one delicious pumpkin pie!

Egg-Free Pumpkin Pie


1 – 16 ounce carton heavy cream
2 cups sugar (I use organic pure cane sugar)
1 – 29 ounce can pumpkin (not pumpkin pie mix)
1/4 cup cornstarch
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon salt
2 – 9 inch unbaked pie crusts (store-bought or homemade)


Pour the heavy cream and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
Reduce heat to low and cook at a bare simmer for 15 minutes, stirring frequently. Set aside and allow to cool for 15 minutes.
Add pumpkin to a large bowl, along with the cornstarch, cinnamon, ginger, and nutmeg. (The spice amounts stated give the pie a pleasantly strong spice flavor, that my family and I love. If you would like your pie to have a milder flavor, reduce the ginger and nutmeg to 1 teaspoon each). Stir well till combined.
Stir in the cream and sugar mixture until thoroughly blended, and pour into 2 – 9 inch unbaked pie crusts.
Bake in a preheated 375 degrees F oven for 60 minutes. Pie will still appear a bit jiggly in the middle when it’s done baking, but that is normal. (If the pie crust edges begin browning to quickly, cover with strips of aluminum foil and continue baking).
Allow to cool for 30 minutes, then move to the refrigerator to chill for 3 – 4 hours, or until set.
Store leftovers covered in the refrigerator for up to 4 days.

Makes 2 – 9 inch pies

Note*2 – 14 ounce cans of sweetened condensed milk may be substituted for the heavy cream and sugar.