Eggless Pumpkin Pie With Good Day Biscuit Crust

Simple, delicious, and effortless eggless pumpkin pie recipe! Check out how to make this delicious eggless pumpkin pie with store-bought pumpkin puree and homemade easy crust.

My son is a big fan of pumpkin pie. Rather, I should say pumpkin. He loves pumpkin in soup, sambar, and pie, too. Now you know why I have more squash and pumpkin recipes. It’s a semi-homemade recipe. I used store-bought pumpkin puree; I went ahead with my crust using good-day biscuits. You read it right; I used a popular biscuit brand from India – a good day for making the crust.

Preparing the crust and the pumpkin puree is the hardest part of the pumpkin pie. Once you have the crust ready, all you have to do is mix the filling, assemble, and bake. It’s as simple as that. I also started using these biscuits for cheesecake crust and followed the same for this pie recipe. I have tried making the crust with Parle-G and Good Day (both popular in India). Both turned out well. But you can use honey graham crackers or Lotus biscoff cookies, too.

Ingredients required

For the crust – As I mentioned before, I have used good day biscuits without any specific flavors. I have used three packets. We need 30 to 33 biscuits. We also need butter and molasses or honey to set the crust.

For the filling – As this is an eggless pie, I have used corn starch as the binding agent. We need one 16 oz can of pumpkin puree, 1 14oz can of condensed milk, pumpkin spice, and corn starch.

Please check the recipe card for the exact measurements.

Dietary specifications

This pumpkin pie is egg-free and nut-free. Typically, you serve the pumpkin pie with whipped cream, but as my pie was sweet already, I went ahead without it. We always finish this pie in less than two days. I couldn’t store beyond that. But you can store it for up to 4 days when refrigerated.

VVK Tip – Plan ahead

While this pie is easy to assemble, there is some resting pie. You need to let the pie crust set for atleast 30 minutes and the baked pie for 2 to 3 hrs. So, plan accordingly and make the pie. I always start with my crust, refrigerate it, and then start with my other dishes. Then, bake the pie, let it rest, and continue with the other dishes.

How to make eggless pumpkin pie

• Break the biscuits into small pieces and add them to the mixer jar. Add the butter as well.

• Pulse them into coarse powder. The texture will resemble a corn meal.

• Add the coarse powder to the pie plate.

• Add 1 tbsp of molasses, mix well, and press them into the pie plate. I don’t bring it on sides like the traditional one—only up to ¼ of the side like below.

• Keep it in the fridge and let it sit for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Mix the condensed milk, pumpkin puree, corn starch, and pumpkin spice in a bowl. Ensure all the ingredients are well combined without any lumps.

• After 30 minutes, take out the pie plate with the crust and pour this mixture slowly.

• Now, bake the pie for up to 45 to 50 minutes.
• Let it cool for at least 2 to 3 hrs, and that’s it. The pumpkin pie is ready.
• Serve it with some candied pecans and whipped cream. But as you can see from the picture, we, including our friends, enjoyed it without nuts or whipped cream.

Recipe Notes

• I used one full can of condensed milk. You can always reduce the amount if you feel it’s too sweet.
• Use graham crackers or any other biscuits of your choice for the crust. Alternatively, you can use store-bought pie crust.
• The pie might look wobbly once out of the oven; please ensure it rests well for 2 to 3 hrs before slicing.

More pumpkin recipes

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Eggless Pumpkin Pie

Simple, delicious, and effortless eggless pumpkin pie recipe! Check out how to make this delicious eggless pumpkin pie with store-bought pumpkin puree and homemade easy crust.

Prep Time40 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Dessert

Cuisine: American

Servings: 8

Calories: 433kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1tsp = 5ml;

• ▢ 30 to 33 Good day biscuits or graham crackers approx three packets
• ▢ 1 tbsp butter unmelted and slightly soft
• ▢ 16 oz Pumpkin Puree one can
• ▢ 14 oz Condensed milk – 1 can
• ▢ 2.5 tbsps Corn starch
• ▢ 1 tbsp Pumpkin spice
• ▢ 1 tbsp Molasses or honey

Instructions

• Break the biscuits into small pieces and add them to the mixer jar. Add the butter as well.
  
• Pulse them into coarse powder. The texture will resemble a corn meal.
  
• Add the coarse powder to the pie plate.
  
• Add 1 tbsp of molasses, mix well, and press them into the pie plate. I don’t bring it on sides like the traditional one—only up to ¼ of the side like below.
  
• Keep it in the fridge and let it sit for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Mix the condensed milk, pumpkin puree, corn starch, and pumpkin spice in a bowl. Ensure all the ingredients are well combined without any lumps.
  
• After 30 minutes, take out the pie plate with the crust and pour this mixture slowly.
  
• Now, bake the pie for up to 45 to 50 minutes. Let it cool for at least 2 to 3 hrs, and that's it. The pumpkin pie is ready. Serve it with some candied pecans and whipped cream. But as you can see from the picture, we, including our friends, enjoyed it without nuts or whipped cream.
  

Notes

• I used one full can of condensed milk. You can always reduce the amount if you feel it’s too sweet.
• Use graham crackers or any other biscuits of your choice for the crust. Alternatively, you can use store-bought pie crust.
• The pie might look wobbly once out of the oven; please ensure it rests well for 2 to 3 hrs before slicing.

Nutrition

Calories: 433kcal | Carbohydrates: 76g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 425mg | Potassium: 436mg | Fiber: 4g | Sugar: 43g | Vitamin A: 9002IU | Vitamin C: 4mg | Calcium: 208mg | Iron: 3mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Update Notes: Earlier posted on 2015. Now updated with new pictures and recipe card with nutritional information.